What to post or whether to post anything at all is, no doubt, a conundrum common to all bloggers. For instance, I could mention the simple meal we had yesterday of steamed baby yellow squash from the garden, wild poke greens, Mediterranean chickpea patties and baby potatoes topped with Greek yogurt seasoned with arugula pesto. Or … More Savory Banana/Butternut Squash Bread
Last fall I made a wild hickory nut flavor extract and have used it in several recipes with wonderful results. About the same time I also made a pecan flavor extract and used it for the first time today. The extract was made simply by pan roasting shelled pecans then letting them steep for a … More Pecan Banana Bread
Last week I cooked up some rhubarb and made a sauce to which I had added a little sugar to take the edge off the tartness. I used a little of that sauce last week to make gelled agar agar shots. Today I used the rest of the rhubarb sauce to make muffins and sorbet. … More Rhubarb/Banana Muffins & Rhubarb Sorbet
I seldom follow a recipe, my own or anybody else’s. Today I did, and I am very pleased with the results. The recipe belongs to Bakes By ChiChi (http://bakesbychichi.com/2015/08/brown-butter-banana-rum-bread.html). This banana bread turned out every bit as good as what my mother used to make. Thank you, Chichi!
Spots on the bananas mean it’s time to make banana bread again. This time I included shredded carrot, shredded zucchini, egg, jaggery, canola oil, salt, cinnamon, vanilla extract, baking soda and baking powder. I used approximately 1 part whole wheat flour to 2 parts unbleached all purpose flour. I couldn’t resist eating a couple of … More Banana, Carrot, Zucchini bread
Bananas haven’t been appealing to us lately in this hot weather, but we had guests coming so I bought some the other day. These ripened very quickly and were already past Faye’s preferred level of ripeness, so last night I made banana bread. I tend to use all or mostly whole wheat flour, so the … More Banana Bread With Walnuts & Dried Cranberries