Blueberry Banana Salad

This lovely recipe comes from our local newspaper. The original recipe called for sour cream which seemed a little strong with the fruit, so when I made the recipe again the next evening I used vanilla yogurt instead. The yogurt has the wonderful creaminess of sour cream but isn't as tart, so it works great as a fruit salad dressing. We loved the addition of fresh blueberries to the traditional bananas and mandarin oranges that are so familiar in fruit salads. Do prepare the salad in advance for the best flavor. Blessings...

Recipe:

2 cups sliced, firm bananas (about 2 bananas)
1-1/2 cups fresh blueberries
1 can (11 oz.) mandarin oranges, drained (1 cup)
1/2 cup miniature marshmallows
2 tbsp. flaked coconut
1/2 cup vanilla or French vanilla yogurt

Combine bananas, blueberries, oranges, marshmallows and coconut in a serving bowl. Gently stir in yogurt.
Refrigerate for two hours before serving to blend flavors.

Yield: 4-6 servings

Apricot Banana Bread

Traditionally, banana nut bread is just that; a sweet quick bread that is made with ripened bananas and some kind of chopped nuts. For this recipe, chopped dried apricots and bran cereal have been incorporated to give the bread a different taste and added nutrition. These added ingredients make this bread a great addition to the breakfast menu, or as a healthy snack. This wonderfully moist and flavorful quick bread recipe comes from a Taste of Home cookbook. Blessings...

Recipe:

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 cup mashed ripe banana (2 to 3 medium)
1/4 cup buttermilk
1-1/4 cups unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup 100% bran cereal (not flakes)
3/4 cup chopped dried apricots (about 6 ounces)
1/2 cup chopped pecans or walnuts

1. In a large mixing bowl, cream butter and sugar. Add eggs; mix well.
2. Combine banana and buttermilk in a small bowl.
3. In another bowl combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with banana mixture beginning and ending with flour.
4. Stir in bran, apricots and nuts.
5. Scrape into a greased 9 x 5 x 3-inch loaf pan.
6. Bake in a 350 degree oven for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool 10 minutes before removing from pan to a wire rack.

Yield: 14 slices
208 calories per slice
3 gms. fiber

French Vanilla Cream Pie Made Easy

I wanted to make a pie yesterday but, I didn't want to invest a great deal of time to a "project", I just wanted a piece of pie for dessert last evening. This little creation is the end result of using some of the ingredients I found in the pantry, along with some whipped topping from the freezer. It probably took all of 10 minutes to throw together and then sat in the refrigerator to set until dinner time. Rich and creamy pudding in a crust; simple and kid-friendly, to boot! Blessings...

Recipe:

1 6-oz. shortbread crust
1 3.4-oz. pkg. French vanilla instant pudding and pie filling
1/2 tsp. vanilla extract
1-1/2 cups 1% milk or milk of choice
2-1/2 cups fat-free whipped topping, plus extra for garnish, if desired

1. Place pudding mix in a large bowl. Whisk in milk and vanilla.
2. Fold in whipped topping until completely combined and no white streaks remain. Pour into crust and refrigerate for at least 1 hour.

Yield: 6-8 servings
calories per 1/6 pie = 336
calories per 1/8 pie = 252

Thought: Make it a banana cream pie by slicing 1 banana into crust before filling with pudding or a coconut cream pie by adding a handful of shredded coconut to the filling.

Banana Pudding

When my family gathered together for Dad's funeral in February, my Mom made a wonderful dessert for one of our meals. I remembered the dessert this morning while I was out walking, and a few tears came. Then I remembered that Sunday is Father's Day, and the reason for the tears.

This is a dessert that I had heard my Mom talk about, but that I had never tasted. The recipe comes from Paula Deen, one of my Moms favorite cookbook authors, and is called, "Not Yo' Mama's Banana Pudding". This is unlike any banana pudding I had ever tasted, and I am hooked for life. The recipe is very easy and would be a great addition to a Father's Day gathering. I know, if my Dad were here, he would absolutely love it. Blessings...

Recipe:

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-oz.) box instant French vanilla pudding
1 (8-oz.) pkg. cream cheese, softened
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream.

1. Line the bottom of a 13" x 9" x 2" dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Serves 12

Traditional Banana Nut Bread

This morning was the first time in a very long time that I heard a quail call. Last year the sound of the quail "talking" with one another was a routine sound, but not this year, for some reason. I've heard other people say the same thing. Also, the geese are in flight in the early morning, a sure sign that temperatures are falling at night. I love it. As the weather begins to cool it is a lot easier to think about turning the oven on to bake something for family or friends.

Yesterday I got out an old Better Homes and Gardens recipe for Banana Nut Bread that I haven't made since my son was young. This recipe differs from the other banana bread that I have posted in that this one is very traditional in flavor. If you do not like your banana bread spicy, this one will be pleasing to you and your family. This recipe is also very easy to make and keeps well in the freezer. Blessings...

Banana Nut Bread:

2 cups flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1/2 cup shortening
1/2 cup sugar
2 eggs
1 tsp. orange zest
1 cup mashed ripe banana
2 tbsp. milk
1/2 cup chopped pecans or walnuts

1. Stir together the dry ingredients
2. In a large mixing bowl, cream together the shortening and sugar till light and fluffy.
3. Add the eggs and zest; beat well.
4. Combine the banana and the milk.
5. Add the banana mixture alternately to the creamed mixture with the dry ingredients, beginning and ending with the dry ingredients, beating just until smooth. Stir in the nuts.
6. Turn mixture into a greased 9x5x3-inch loaf pan.
7. Bake at 350 degrees for 45 - 55 minutes. Test with a toothpick. Cool on a wire rack for 5 minutes before removing from pan to cool completely.

Yield: 1 loaf, 16 slices
175 calories per slice
1 gram fiber each

Banana Nut Bread

I have updated my "older" banana bread recipe to make it a little healthier for breakfast or snacking. Try it and see what you think!
Blessings...

Recipe:

2-1/4 cups all-purpose flour

1/4 cup wheat bran

1/2 cup sugar

1/2 cup brown sugar (not packed)

3-1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1-1/4 cups mashed ripe bananas

1/4 cup 1% milk

3 tablespoons canola oil

1 egg

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup ground pecans, optional

1. Preheat oven to 350 degrees. Grease bottom only of loaf pan, 9 x 5 x 3 inches, or 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches.

2. Mix all ingredients in a large mixing bowl; beat 15 seconds, scrape sides of bowl down with a spatula and beat another 15 seconds until mixed thoroughly. Do not over mix.

3. Pour into pan. Bake until wooden toothpick inserted in center comes out clean, 9-inch loaf 60 - 70 minutes, 8-inch loaves 50 - 60 minutes.

4. Cool in pans on wire rack for 10 minutes; remove from pan and cool completely before slicing.

5. Store tightly covered at room temperature for 3 - 4 days, or freeze for longer period of time.

Yield: 14 slices per 9" loaf
165 calories per slice without nuts, 222 calories per slice with nuts.

Tip: Over-ripe bananas have the best flavor and are easily mashed with a fork. Also, if you don't have the lemon juice and zest, just use one more tablespoon of milk, it works great.