I certainly have become more organized as I've gotten older. I have a long way to go, but retirement has offered me the gift of time and mind-space to "get my act together" in some regards! I have always been a "get as much done ahead of time as you can" person, but it is certainly easier with a more open schedule.
Such is the case in preparing for our upcoming Thanksgiving gathering. For the past couple for years, my family has all gathered at a rental in Saratoga. It has been a great spot, but it has had its drawbacks, and our numbers continue to swell. This year we have a new rental, also outside of Albany. We will see how it goes, but the most important thing is that we are together. We will sorely miss some who are not able to come this year, and delight in those who are able to join us for the first time. We really do not know what awaits us in terms of the kitchen this year. As a result, we are all encouraged to do as much ahead of time as is practical.
|My doubled recipe made three medium-sized loaves.|
Banana Bread (I added nuts)Sweet BreadsPrep 10 minutes ∙ Cook 1 hour ∙ Makes one loaf ∙ Source Simplyrecipes.com
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
DirectionsPreheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)
Walnut Cranberry Pound Cake RecipeSweet BreadsPrep 15 min ∙ Cook 1 hr 5 min ∙ Makes 12 servings ∙ Source Tasteofhome.com
- 1 cup butter, softened
- 2 cups sugar
- 5 eggs
- 1/4 cup sour cream
- 1/4 cup maple syrup
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1-1/2 cups fresh or frozen cranberries
- 1 cup chopped walnuts
- 1 cup confectioners' sugar
- 2 tablespoons maple syrup
- 1 tablespoon butter, melted
- 2 to 3 tablespoons 2% milk
Directions1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange peel and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts.
2. Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the confectioners' sugar, syrup and butter until smooth; add enough milk to achieve desired consistency. Drizzle over cake. Yield: 12 servings.
Originally published as Walnut Cranberry Pound Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p148
Nutritional Info1 slice equals 534 calories, 25 g fat (12 g saturated fat), 136 mg cholesterol, 294 mg sodium, 71 g carbohydrate, 2 g fiber, 8 g protein.