eat.this.food.

Banana Bread August 23, 2006

I have not tasted better banana bread, baked at home OR bought in a store or bakery. What makes this bread extra special is the sour cream. It creates a very moist flavorful cake. In place of sour cream, I have used lowfat or nonfat plain or vanilla yogurt with success. Try it…it’s bananalicious!

Ingredients:

• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs
• 1 1/2 cups unbleached all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mashed very ripe bananas
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans

Directions:

1. Preheat the oven to 350 degrees.
2. Butter a 9×5x3 inch loaf pan or several smaller pans.
3. With an electric mixer, cream the butter and sugar until light and fluffy.
4. Add the eggs, beating well.
5. Sift the dry ingredients together and combine with the butter mixture. Blend well.
6. Add the bananas, sour cream, and vanilla. Stir well.
7. Stir in the nuts and pur into the prepared pan.
8. Bake 1 hour, until a cake tester comes out clean.
9. Turn onto a rack to cool.

Makes 1 large loaf or 4 small loaves.

Recipe from The Martha Stewart Cookbook

Cream Biscuits July 24, 2006

Mimi introduced me to these! If you love buttermilk biscuits but don’t have the time or energy to cut butter into flour, these are your answer! These are so moist and delicious and a breeze to make!

Ingredients:

• 2 cups unbleached all-purpose flour , plus extra for the counter
• 2 teaspoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 1 ½ cups heavy cream

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Recipe from The New Best Recipe