This summer seems to have flown by and fall is right around the corner. It’s time to use up summer’s bounty. What will you be doing? Canning? Freezing? Baking?
I love baking in the fall. The cooler, crisp air, fall leaves and the scent of warm spice coming from the oven, warms the soul.
I found this banana bread recipe in a cookbook called “Beyond grits and gravy”. I made a few changes to it to suit my taste and then added fresh blueberries because bananas and blueberries are “Yum” together!
This is, quite possibly, my favorite banana bread recipe. Chalked full of banana chunks and walnuts and bursting with juicy blueberries, this is the most simple and delicious bread ever.
Banana Blueberry Bread:
- 2 cups flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- juice and grated rind of an orange (about 1/2 cup juice)
- 4 large bananas, 3 mashed and 1 cut into small chunks
- 1/3 cup chopped walnuts
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix all ingredients, fold in 1 cup fresh blueberries. Bake in greased and floured loaf pan for 1 hour at 350 degrees F.
Who out there loves a decadent breakfast cake with a rich cup of coffee? I know I do!
This is one of the first coffee cakes I had ever tasted. It was one of those recipes that mom got from a recipe exchange at her work many, many years ago.
I can still envision the warm scent of cinnamon coming from the oven the day that she made this cake. I could not wait for it to cool so that we try it.
One bite and I was hooked!
This sour cream coffee cake is so moist and delicious, filled with a cinnamon sugar and pecan crumble. What’s not to love??
Sour Cream Coffee Cake:
- 1/2 cup unsalted butter
- 1/2 cup margarine
- 2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup finely chopped pecans
- 1 teaspoon cinnamon
- 3 heaping tablespoons light brown sugar
Preheat oven to 325 degrees. Cream together butter, margarine,sugar, eggs, sour cream and vanilla. Add flour, baking powder and salt. Mix well. In a separate bowl mix pecans, cinnamon and brown sugar. Grease and flour springform pan or angel food cake pan. spread half of the cake batter mixture in pan. sprinkle half of the sugar mixture over it and swirl into batter with a knife. Add the rest of the batter and remainder of sugar mixture. Swirl again. Bake one hour. Let stand 10 minutes before removing from pan. If desired, after cake cools sprinkle with powdered sugar.
I have had this serious sushi craving lately! Or, at least a need for those flavors that go along with it. (like soy sauce, ginger and wasabi) Anyone else have this problem?
I don’t know what it is about that flavor combination, it’s just so perfect! It’s got that whole Unami (a pleasant savory taste) thing going on.
Since going out for sushi does not fit into my schedule this week, I made this yummy salad to munch on for the next few days.
This salad is perfect to pack for your weekday lunch. It is light yet filling and packed with protein and healthy carbs to keep you fueled throughout the day.
And I incorporated those Unami flavors to satisfy that craving. For now, anyways! My sushi day will come.
Japanese Cabbage Salad with Chicken, Edamame and Wasabi Soy Almonds:
- 1/2 small head green cabbage chopped
- 2 cups cooked chicken breast (I used rotisserie chicken)
- 3 green onions fine sliced
- 1 cup cooked shelled edamame
- 1/2 cup wasabi soy almonds, rough chopped (blue diamond almonds)
Place above ingredients in a large bowl and toss with dressing to coat.
- 1 teaspoon fresh garlic, finely minced
- 1 1/2 teaspoons fresh ginger, finely minced
- 1/4 cup soy sauce
- 1/2 cup seasoned rice vinegar
- 1/2 cup canola or vegetable oil
- 1 teaspoon sesame oil
Place dressing ingredients in a jar with tight lid and shake to combine. Pour over salad above and toss to coat. Garnish with toasted sesame seeds and a couple of cherry tomatoes for color.