Iced Banana Bread

                                                               

I've changed this simple recipe so much that I can't remember where I got it in the first place.  On the Internet for sure...but where?  The day I gazed at the over ripe bananas and they looked back with an accusatory stare, I figured I had to find a way to use this weekly occurrence of bananas going bad. I found this simple recipe that could be done without getting the mixer involved and I tried it.  It was, of course, very easy and it was as good as most banana breads that I had tried, but yesterday I did some things to the recipe that rendered it special.  You know how you can slice into a bread or a cake and it kind of ripples in a silken ribbon and you bring it to your mouth and awareness of exactness dances on your tongue?? That's what happened.  (The same is true of Solo's poppy seed cake recipe from the can--perfection.)  Maybe it was just the exact ripeness of the bananas, maybe it was the Pecans from Sam's that Pam gave me, I don't know.  It was just right.

The recipe as it appeared on the Internet first and my additions next.

3or 4 ripe bananas, smashed
I had six bananas and I put all six in the mixer bowl along with a cup of whole pecans and turned on the mixer and let these two items go until the result was as smooth as it could get. (About as long as it takes to feed three dogs rice and chicken for breakfast.)
1/3 cup of melted butter, cooled
Just add it right in
1 cup sugar (can easily do with only 3/4 cup)
just add it in
1 egg, beaten
just add it right in along with
 l teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
Mix then add
1 1/2 cups of all-purpose flour
add it in and mix just a little and then take the bowl and finish it with a spatula, mixing just enough to blend.
Butter a loaf pan and pour in this goodness.  Bake in a 350 oven for an hour--but that is too long for my ovens, one of which is a convection--so about 50 minutes in a convection.  You just have to test it and keep an eye on it the first time to judge the amount of time.  An hour seems like too much time to me.
Take it out when done and cool completely.
While it is cooling make a cream cheese icing.  This recipe did not call for any icing at all, but I remember a banana bread that one of my student's parents brought to school for a bake sale and everyone wanted that loaf.  It had icing, so that is what I did. A little powered sugar, a little soft butter, a little milk and 4 ounces of cream cheese, mix and slather on top of the loaf that has cooled. The end!

This is Wednesday, so Cook's Corner came today. My former cooking teacher Betty Rosbottom's new book came out and some of her recipes were featured today.  She seems to be doing a Sunday series: Sunday Soups then Sunday Roasts  and now Sunday Brunch has appeared. Sunday Casseroles is next which should be out fairly soon because she has wanted to do that one for years and now seems to be the right time. I am not good at breakfasts, I can't seem to get everything out at the same time. So I may pass on this one and take a look at the casserole book.  Anyway, she is a good qualified cook and a good writer, so you may want to scan the publication. Betty also has a blog (www.bettyrosbottom.blogspot.com) and a website (www.bettyrosbottom.com)

Magazines ~ No wonder they are folding.

I collect magazines from my hairdresser and nail person to give to my sister-in-law who reads them cover to cover and then she passes them on..  Now I've discovered that reading them cover to cover takes about 10 minutes.  I glanced at an old copy of Ladies' Home Journal which is very small now days and totally useless since 84 pages out of the 124 total are ADS ! Now who buys subscriptions for ads? I also discovered that these service people are sent these magazines free of charge and they don't even have to ask for them.  Every week or every month they pour into the hair salons, barber shops, and nail concerns for people to thumb and seek--seeking an actual article with some meat in it, good luck with that?  Honestly, what is this world coming to? Oh, and another thing, I pick up a magazines, any magazine (so far) and stuff drifts out like dandruff.  I'm covered with ads, I stand and I am in a puddle of inserts that don't stay in--is there nothing about magazines that one can depend on now days--and why am I just finding this out?

Okay, I'm over my snit.  Here is something to make us all feel better.  Twice baked potatoes without the 'jackets'.

Twice Baked Potato Casserole

(Recipe from Sippity Sup)

Ingredients:

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 0.5 c unsalted butter, melted
• 1 c sour cream
• 0.25 c chives, minced
• 2.5 c cheddar cheese, grated
• 2 t kosher salt
• 0.5 t pepper

---

Directions

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Comfort me with potatoes.

Ingredients

• 6 small potatoes, scrubbed and cut in half
• 1/4 cup butter
• grated Parmesan cheese
• garlic powder
• other seasonings (to personal preference)

Instructions

• Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle Parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

I am making these right this minute.

Ingredients

• For the sauce:
• 1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
• 1 1/2 c. brown sugar
• 1 Tbsp. water
• For the Sticky Fingers:
• 1 c. oil
• 1 pkg. frozen breaded chicken tenders (We like to use the Tyson brand)

Instructions

• Heat up hot sauce, brown sugar and water in a sauce pot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.
• That's IT for the sauce! Isn't that easy?? We like to dip popcorn in it :) Mix it with a little bit of ranch to make their creamy amazing dressing.The possibilities are ENDLESS with this sauce!
• In a frying pan, heat oil and cook chicken tenders until crispy and warm. Dip each piece of chicken in the sauce so it is completely covered and move to serving plate, pour any remaining sauce over the chicken.
• Serve with ranch (we like to make the Hidden Valley Packet Ranch prepared with buttermilk instead of milk) or blue cheese dressing.
• *If you want to go a little lighter you can also bake the chicken tenders instead of frying, they still taste really good.

The site below has some really good recipes.  It's a family thing, which is what I like.

http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and-2.html

The comfort of family~

Saturday we were invited to Cincinnati for a last graduation party of the season. That particular branch of the family had attended fifteen graduation parties already and they decided to have their party late in the season. Daniel was the graduate who will attend college in a few weeks and he was blessed with many family and friends wishing him well. Pam and George did a bang up job with the food and decorations. Pam's sisters busied themselves making sure everyone was comfortable and having a good time. When getting together with the Lechlers it is always an easy time. It could never evolve into a reality show for TV because everyone behaves and has the family's interest at heart. We are too dull for TV, thank God. Andy and I went down a little early and Glenda and Joe and Andy and I played cards and had drinks on their deck. Humming birds flitted over head and butterflies drifted in and out of sight and it was a peaceful beginning to a lovely afternoon and early evening. It was a amazing weather too, sunny but cool enough to be just right. The pool area was busy but not as busy as it would have been in had it been in the 90s as it has been all summer. We were back in Columbus by 9:00 and the dogs thought that was way too late for us to be out.

As always we planned together other get- together events starting with Labor Day here on Cooke Road, January at the beach house for Joe and Glenda, Andy and me, and then next June at a different beach house with most of the family . Family...it's a good thing.

Somebody Stop Me

I don't know what got into me today, I can't stop cooking. So far we started out with a mushroom bacon frittata with extra mushrooms and bacon on the side. Andy skipped that because of the mushrooms and went for a BLT with our first tomato of the season. I made ham and bean soup because I want to take some to my sister-in-law and brother-in-law next week end and it is a long slow process. It is wonderful with that Rose's ham; wouldn't make it any other way. Now I am into the sweet peaches Andy brought home from the outdoor market today, making a cobbler with those peaches and blueberries and strawberries from yesterday. The guys are in heaven.
                                                        At It Again!
Sunday morning I am greeted with this bounty of broccoli from Andy's garden. Right away I espy the rice pilaf in the frig and think rice and broccoli casserole.  And while I am at it broccoli and cheese soup for sometime this week...maybe when it rains, if it EVER rains again.

Ready for the oven.

Some of you haven't seen Johnna (our daughter-in-law) and JD Lechler for awhile. JD, our grandson, will be a freshman this year.  He is the youngest grandson. I want to be sure to get this picture of them in the next blog book.  If you have not had your blog turned into a book, you might think about doing it. It is a nice record of family history .

I need to chill out during these dog days of summer.

No more cooking!

today

Well maybe one more--

Oven roasted Chick peas

I have tried these two ways and dry roasting them first is the best way because then they do not turn soft again.  Also I used dried (then boiled a few minutes then drained and dried again) chick peas. So, from scratch so to speak.

• 2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups) I used raw from the package, soaked, then cooked briefly, then dried, then roasted dry with spices but no oils.  Put olive oil on after roasting.
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon sea salt

INSTRUCTIONS

1. Heat the oven to 400°F and arrange a rack in the middle.
2. Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes. (My family was not wild about these chickpeas, so I won't make tis again.)

I need to be stopped. Remind me not to buy a cookbook before I hold it in my hands to look through it. I am usually disappointed with these cookbooks bought on line.  I need to see them first. I just received Teashop Treats. Marie of the English Kitchen (blog) had a free copy sent to her to review and I guess she had to say something nice about it.  She raved about the recipe that she did try and I like teashops and their offerings, so I bought it sight unseen on line.  No actual pictures, line drawings of this and that and the measurements are not charted for American use. (A single page at the back is too much to ask?)  I know, I know, I can look them up, but if people are going to sell to Americans then make it less trouble to convert the recipes. I will be less likely to use the book or recommend the book if it is not pleasing to see and easy to use. I have not tried any of the recipes, so don't take my word for it.  If you want it, buy it...or better yet, buy my copy.

Columbus Food Trucks

Mike and Nate went down to the food truck (and cart) festival.  Mike took some good pictures.  I've been encouraging this enterprise, but Mike was not into it--Nate is now riding the fence, so I guess that dream is a goner.  There were long lines and lively looking trucks. I wish the TV Food Truck Race would come to town, but this was pretty interesting, very busy and less intense compared to the TV show.

Here's Food Truck Festival Columbus style: There were 35 food trucks and I don't know how many carts. They all have web sites too.( Like Sweet Carrot Cusine.)

Taste of Tyme.

Play With Your Food ~ Jello for big kids

This

geranium

 picture is from Mennonite Girls Can Cook

Cook's Corner (today) was light and refreshing, just like the weather  in Columbus.  It is a perfect day with a light breeze and not a cloud in the sky.  The dogs and I wished everyone a good day as we enjoyed coffee and the paper by the pool while everyone else went off to work and classes. Ahhhh, retirement.
The picture is of a geranium that I have not seen before and it is from the Mennonite girls.  They do take lovely food pictures and flower photos. But, today we are playing with our food not flowers...jello in particular.

These are not jello shots, which I have not  had the pleasure of enjoying, but read the recipes and see if you could stand to have these served to you. (adults only)

From Cook's Corner:

Margarita gelatin

3/4 cup water
1 envelope unflavored gelatin
1 cup sugar
1/2 cup fresh lime juice
1/4 cup tequila
1/4 cup orange liqueur such as Grand Marnier or Triple Sec
Pour 1/4 cup water into a small pan. Sprinkle gelatin over. Let stand 5 minutes
Add remaining water and sugar to pan. Stir over medium-high heat until sugar and gelatin dissolves.  Remove from heat. Cool. When at room temperature, stir in lime juice, tequila and orange liqueur.  Pour into small serving  glasses and refrigerate until set.

Bellini gelatin

2 peaches, peeled and pitted then chopped (slice some for trim and garnish)
3/4 cup sugar
2 packages unflavored gelatin
1 bottle prosecco or other sweet sparkling wine
Combine chopped peaches and sugar in  food processor. Blend. When smooth strain liquid into a small saucepan.  Sprinkle with gelatin.  Let stand 5 minutes. Heat over medium until gelatin dissolves.
Pour prosecco into a large bowl. Pour in the hot gelatin mixture.  Divide mixture among glasses. Chill until slightly set, about 1 hour. Push a peach slice into each glass and refrigerate until fully set and garnish with another peach slice each.

Mind Play:

It's 105 degrees, let's cook !

At 6:20 pm it is 105 degrees in our driveway. 7/7/2012.

Andy's garden is beckoning for someone to come and get the zucchini which spring up over night and take over the garden.  David Lebovitz's picture of a zucchini frittata gave me the idea for today's breakfast for the guys. (It's one way to get zucchini down them.)

  

 

I don't know what got into me today.  It is near 100 degrees and I have made two hot dishes. (Maybe it is because I am alone in the house for two hours--first time in months!)  One dish a lovely flaky rice pilaf and one a zucchini, Mandarin orange pineapple bread (cake.)  I just let myself go and the results were delicious. I am thinking of taking the rice dish to Cincinnati (when we go) and then adding crab to it at the last minute. The zucchini dish I made one in a loaf pan and one in the casserole dish. I am especially thrilled with the rice dish because I have finally conquered the art of rice making.  It took years, but I'm there. Also Andy's zucchini patch gives me nightmares.  I don't like them big and yet they hide until they are cudgels and THEN he finds them and proudly brings them in.  I shredded two of them and this recipe called for two cups and I have at least five more cups and the season has just begun. Help me.

Zucchini Bread (cake)

4 eggs
1 1/2 cups white sugar (I used a little less)
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 8 ounce can drained crushed pineapple--I used a little less and also added a small can of Mandarin orange slices.
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1  1/2 teaspoons baking soda
1  1/2 teaspoons baking powder
I also added pecans.

Combine flour, baking powder, baking soda, and salt
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and  nutmeg.  Blend in pineapple and orange slices and zucchini.  Stir flour mixture into zucchini mixture.  Pour batter into two greased and floured 9x5 inch loaf pans (I buttered them and left off the flour.) Bake 350 for close to an hour depending on your oven. Check the results twelve minutes or so before the end of your baking time suggestion.  It's a nice bouncy delicious concoction.

As my reward, Andy brought in the first of the broccoli and cucumbers from his garden.

This Israeli salad screams SUMMER.

In case you don't read David Lebovitz's blog, here's the recipe for this stunning salad.
Israeli Salad
Serves 1 to 2

Maya’s Note: Try to find small Persian cucumbers, as they are juicier and have a more concentrated flavor than the common “jet-puffed” supermarket cucumbers.
David’s Note: Maya calls for either cilantro or parsley, you could take it in a different direction perhaps with some fresh mint, chives, or a bit of tarragon. I’ve had salads like this in Greece, and other Middle Eastern countries (and even in America) where the locals adopt the idea and name it after their own country. Of course, this salad can be scaled up accordingly, to feed a larger group.

1 ripe tomato
1 medium cucumber, or 3 small ones
1 medium carrot, peeled
2-3 tablespoons finely chopped red onion
5 red globe radishes
half a small beet, peeled
half a small kohlrabi, peeled
large handful of arugula (lettuce can be substituted)
1/4 cup finely chopped flat-leaf parsley or cilantro
2/3 cup mixed nuts and seeds (such as walnuts, sliced almonds, pine nuts, pumpkin and/or sunflower seeds – coarsely chopped)
1/3 cup crumbled Feta or firm goat cheese
2-3 tablespoons freshly squeezed lemon juice (or more)
2-3 tablespoons good quality extra virgin olive oil (or more)
sea salt and freshly ground pepper

1. Chop all of the vegetables into the tiniest cubes you can manage. Preferably 1/4 inch thick (or Brunoise, as the French call it). Gather the arugula into a tight bunch and slice into thin shards. This makes the salad fluffier and easier to chew.
2. Toast the nuts in an empty skillet (no oil required) over medium heat, stirring or shaking the pan frequently, taking care not to burn them (watch out for pumpkin seeds, as they tend to ‘pop’ while toasting). Toast until the aroma is released and the nuts take on the slightest bit of color. Remove from heat and let cool.
3. In a medium bowl, mix all of the chopped vegetables with sliced arugula, toasted nuts, and dress with the lemon juice, olive oil, adding salt and pepper to taste (don’t forget that the cheese is salty).
Check for seasoning and add more lemon juice and olive oil to your liking. Top with the crumbled cheese and serve immediately.

It's the 4th ~ live it up !

         

                                  
This is more like it.  We are again nearing 100 degree weather after two big storms but nothing is bothering this baby and her melon.  We are low key today, the fourth of July 2012, so the grill will be working over time and I won't be.

I found this by chance surfing blogs and it is a good one about Paris.  So if you have time, check it out.  It will take some time, so do it when there is plenty of down time. On this particular one, there are no recipes, but she has a regular blog which I will find and inform you about.  Here is one of her Paris pictures of a delicious dish that I make in cooler months and many times for guests--boeuf bourguignon.  I use Ina Garten's version or just make up my own.

http://www.bazekalim.com/2011/02/20/things-to-do-in-paris/
http://www.bazekalim.com/archive/

Jif's Mocha Cappuccino flavored Hazelnut Spread

I am NOT a chocolate lover. Offer me a choice of something lemon or something chocolate and with no hesitation, lemon wins. Chocolate actually gives me a kind of headache. Anyway, I was fascinated when I read in Cook's Corner today that Jif has a new product, a hazelnut spread to rival Nutella. Nutella is a French favorite with crepes, but then they have yet to taste Jif's version. I was going to market today anyway, so I kept this nugget in the back of my mind. I reached for peanut butter and my eyes landed on mocha cappuccino flavored hazelnut spread. Now mocha I like, hazelnuts I love and so I popped for a jar of this new concoction.  It beats Nutella hands down in my opinion.  Nate and I have dipped into the jar more than once today.  I had it on a toasted bagel but I am dreaming of vanilla ice cream with this on top or swirled in creamy lushiness.  Bakers are going to have a field day with this item.  I can imagine all kinds of uses for it and can forsee an entire Cook's Corner based on recipes using this new item. YUM!

This coconut loaf is moist and flavorful. I like it plain but you if you desire you can drizzle a glaze over the loaf while still warm. (from

Mennonite Girls Can Cook and ...boy can they!)

I made this this morning. Twice. The first time I forgot the 3 teaspoons of baking powder and it came out like a puck and was twice as heavy.  The second time it looked like the picture and was scrumptious.

Coconut Loaf:
Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 teaspoons coconut flavoring
• 2 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup coconut flakes

Directions:

1. In a medium size mixing bowl cream butter with sugar.
2. Add eggs and flavorings and mix well.
3. In another bowl mix dry ingredients.
4. Stir dry ingredients into creamed mixture alternately with the sour cream.
5. Fold in coconut.
6. Pour batter into a greased 8 x 4 x 2 inch loaf pan.
7. Bake at 350º for 50 minutes or until toothpick inserted comes out clean.
8. Remove from oven, let cool for 10 minutes, then remove from pan.

Quesadillas ~ the machine

We are invited to a party July 21st in Cincinnati and I thought for my contribution I would take my Quesadillas machine and my mini pie baking machine and turn out interesting offerings for the many guests. I'm sure you have seen these machines advertised and I actually use mine pretty much.  On the family outing for Thanksgiving at the beach house, Joe turned out tasty treat after tasty treat with my pie machine. Now that we have mastered using the pie machine, finding out that puff pastry works best as the top of the mini pie  and regular pie  crust as the base makes flaky, high pies in about 10 minutes for four pies. With ice cream--everyone can have their pie choice and topping of choice. Scissors work best at cutting the triangles for the Quesadillas.  On these I used Jalapeno pepper slices as an added kick.  Any kind of cheese or meat can be used--left overs make a great Quesadilla.  The servers made these up for the graduation party in May as an extra offering and they were gone in a flash.

I once was fascinated with the progress of Martha Stewart.  I got over it.  This week, however, Cook's Corner featured a recipe that sounds good for a picnic or grill party.  I am going to try this layered salad--a new take on an old stand by from Martha's newest book (I think book number #76.) I won't buy the book, but I will try this salad...maybe for the July party.

2 cups hard wheat berries or pearl barley (see Note)
2 quarts water
1/4 cup plus 2 tablespoons fresh lemon juice
1/4 cup white wine vinegar
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon celery seeds
Coarse salt and freshly ground pepper
1 cup extra-virgin olive oil
2/1/4 cups thinly sliced celery
1/1/2 cups dried cherries, preferably tart
8 ounces Maytag blue cheese, crumbled
5 large carrots, grated
1 small head green cabbage, thinly shredded
Place wheat berries in a pot. Add water. Cover pot and bring to a boil over high heat. Reduce heat to low and simmer until the berries are tender, about 40 minutes. Drain. Transfer to a large glass serving bowl.
In a medium bowl, whisk the lemon juice, vinegar, mustard, sugar and celery seeds. Season with salt and pepper. Whisk in the olive oil in a slow steady stream until completely combined. Drizzle 2 tablespoons dressing over wheat berries.
Arrange celery slices over wheat berries. Drizzle with 2 tablespoons dressing. Cover the celery with cherries. Drizzle with 2 tablespoons dressing. Crumble half of the blue cheese over the cherries. Drizzle with half of the dressing.
Layer carrots over blue cheese. Drizzle with 2 tablespoons dressing. Crumble the remaining blue cheese over. Drizzle with 2 tablespoons dressing.
In another bowl, toss the cabbage and remaining dressing. Arrange over the blue cheese. Cover salad and refrigerate 24 hours to allow flavors to blend.
Serve at room temperature.
Note: Wheat berries, or whole wheat kernels, can be found at specialty foods stores and in the natural foods section of some supermarkets.

Barefoot Contessa featured this cake on her show last night (again).  She repeats so much that one feels forced to produce the item so she can move on.  I do want to try this because it looks to be very tasty.

Sticky Toffee Date Cake:

Ingredients

• 1 pound dates, pitted and chopped
• 2 teaspoons baking soda
• 8 ounces butter, softened
• 3/4 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 3 1/4 tablespoons baking powder

Ingredients

For the Sauce (for 1 cake):

• 1/2 pound butter
• 1 cup brown sugar (8 ounces)
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• Vanilla ice cream or whipped cream, for serving

Preheat the oven to 350 degrees F. Butter and flour two 9-inch-round cake pans or 20 muffin tins.

Place the dates in large saucepan with 3 1/2 cups cold water. Bring to boil, stirring a little to break up the dates. Then leave to simmer for 1 minute before removing from the heat. Stir in the baking soda (which will cause the mixture to bubble up).

Cream the butter and sugar together in a food mixer until pale and creamy. Add the eggs, one at a time, occasionally scraping down mixing bowl. Add the vanilla extract and then the flour and salt and mix briefly to give a lumpy dough.

Next, add the warm date mixture in two batches. Scrape down the sides of bowl in between mixing. The dough will now be quite watery but don't worry! Finally add the baking powder (this will bubble up also).

Pour the batter evenly into the two pans or muffin tins. Bake for about 30 to 40 minutes for cake pans and about 20 minutes for muffin tins. Test if they are cooked with a small knife or toothpick, it should come out clean when cakes are done.

Meanwhile, to make the sauce, combine the butter, brown sugar, heavy cream and vanilla extract in a medium saucepan. Bring to boil and then reduce to simmer gently for a minute or two until thickened and well blended.

When the cakes are done, poke little holes all over with toothpick, this will enable the sauce to be absorbed more easily. Pour the caramel sauce over cakes while both are still warm and leave to soak for about 10 minutes. Turn the cakes out upside-down onto serving plates (the bottom is the most sticky bit!).

Serve with vanilla ice cream or whipped cream

Recipes for summer ~

                                                                      
The fabulous, ad free, Cuisine at Home magazine arrived today and the recipes and pictures reminded me about the dishes that were especially popular at the large gathering we had in May.  There were a hundred guest that enjoyed the many and varied dishes and two of the favorites were the chicken or shrimp lettuce wraps.  I myself am not too enamored with these dishes but people who think about  saving calories and eating smart dived right in to the shrimp that favored fresh herbs, or the tiny chicken squares blessed with ginger, garlic, cilantro, mint, lemon and dry roasted peanuts. A scoop of the filling nested in bread and butter lettuce sent some into a swoon.  When asked for the shrimp recipe, which I made up, I could not produce the amounts or exactly what I put into the mix, so it will probably never happen that same way twice. That's the beauty and the curse of cooking without a recipe.

Print

Corn & Black Bean Salad Cups

Yield: 6 servings

Serving Size: 1 1/4 cups and 2 lettuce leaves, each

Ingredients

• 1 large red onion, chopped
• 1 (14.5-ounce) can organic black beans, rinsed and drained
• 1 cup organic frozen corn, thawed
• 1 large poblano pepper, seeds and ribs removed, chopped
• ¾ cup shredded reduced fat sharp cheddar cheese
• ¼ cup fresh lime juice
• 3 tablespoons canola mayonnaise
• 1/2 teaspoon smoked paprika
• 12 Bibb lettuce leaves

Instructions

Combine red onion, beans, corn, pepper, and cheese in a large bowl.

Combine lime juice, mayonnaise, and paprika in a small bowl, stirring well with a whisk. Pour dressing over corn mixture; toss gently to coat.

Serve about 2/3 cup salad over each lettuce leaf.

Mary Alice's pea salad was also a hit with the people who do not usually grace our events.  They had not had it before and the generous dish was empty before the party was half over, according to the servers. Glenda's deviled eggs flew off the plates and there were refills so no one was disappointed. By the end of the affair every dessert platter was empty. Ann, Beth's mother, prepared two onion pies that flew out the door, pralines that people squirreled away to enjoy at home, and crab and shrimp Alfredo--two large serving dishes...gone before I got a picture. I love it when the food is gone and guests go away happy and satisfied. Love it!

Mary's Pea Salad

4 cups peas
1  cup of mayo
1/4 cup sour cream
1 onion chopped
1 cup diced celery
1 can Spanish peanuts (but I have used cashews, or other salty nuts in this)
Mix and chill

I am sure she at least doubled it for this party.

Chicken lettuce wraps:

1 tbsp. peanut oil
1 tbsp. minced fresh ginger
1 tbsp. minced fresh garlic
1 pound minced or square cut chicken or turkey breast (cooked to your liking)
1/4 cup fresh lime juice
2 tsps. light brown sugar
2 tsp. chili garlic sauce
1/2 cup minced red onion
1/2 cup chopped fresh cilantro
1/2 cup fresh mint
minced zest of 1 lemon, Bibb lettuce leaves, chopped dry-roasted peanuts, lime wedges

Heat together the chicken ginger and garlic for a minute or so.Whisk together lime juice, brown sugar, chili garlic and cook til liquid is gone. Remove from stove and stir in onion. Stir in cilantro and mint and the zest. Serve in lettuce leaves topped with more cilantro and mint leaves, peanuts and a squeeze of lime.

Bella's recipe for summer is always take a nap after breakfast.

The boys of summer: Andy and his friends working at a summer job when in high school.  Andy's the cute one, right front.  (Really, they were all cute.)

Every Saturday in summer Andy stands in line for peaches from this particular farm.  This is the earliest arrival ever but  he took a chance that the farmer would bring peaches this Saturday for some reason.   Sure enough Andy brought home this small, juicy, delicious peach with a warning there would be no more until mid-July. We have already enjoyed some straight from the box. It's really summer now!

It's summer~ eat corn cakes

The blog called Mennonite Girls Can Cook nearly always pleases me when I go there...not that they are trying to please me, they just do. These down to earth cooks not only cook well but they take great pictures of their food and gardens. Today they featured corn cakes and since it is three days to summer and local corn will be knee high by July 4th, we can anticipate delectable treats on the cob.  However, until then, out of state corn is in many markets and can be used for this recipe, just as well.  Even frozen corn since it  is frozen at its best point will do well here. The girls always have a message to go along with their recipes and pictures that many people seem to enjoy because of the numerous hits on their site. I plug their blog and if you have not been there, look at this and then I am sure you will visit them on the Internet.

These savoury corn cakes are a great side dish to your menu. To add a bit more zip you can add sour cream, salsa and extra herbs. Picture this with a glass of iced tea and a side of sliced tomatoes.

Ingredients:

• 1/3 cup flour
• 1/3 cup cornmeal
• 1 tablespoon fresh parsley, chopped fine
• 1/4 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup cheddar cheese, grated
• 1 1/2 cups corn, cooked and drained
• 1/4 cup buttermilk
• 1 egg
• 1 tablespoon butter, melted

Method:

1. In a medium size bowl combine dry ingredients with grated cheese and set aside.
2. In another bowl whisk together corn, buttermilk, egg, and melted butter.
3. Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
4. Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
5. They will spread a bit so no need to flatten them.
6. Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
7. Yield: 7 cakes