Friday, January 30, 2009

Friday Feast: Just Sweets!

Oh, if I could live on chocolate & baked good alone, I would be a fat happy woman with sky-high blood sugar.
I bake a little something each week. I like making things from scratch. I like how happy it makes everyone.

We love banana bread at the Lanford House.
I received a loaf of banana bread sometime last year that was the best thing I ever put in my mouth. I dreamt about it for months -- it was my mission to find the recipe.
Oh, and did I. After a few hits & misses & making a few changes - by George, I got it!

Now, I am going to warn you. This recipe makes two loaves. As soon as the second loaf cools, wrap it in saran-wrap and put it in the freezer.
Why?
Because you will eat them both in one day.
I kid you not, it's that good. The girls were very upset when it was all gone.
And the second loaf is good to have on hand as a gift. Or late night snack. Whatever you choose...

I questioned the glaze for this recipe - but trust me, it's grand. I thought the orange would be a confusion of flavors for my palate - but, no. It's quite the opposite.

Skye's Special Banana Bread
3/4 cup butter, softened
1 package (8oz) cream cheese, softened
2 cups sugar
2 eggs
5 medium ripe bananas, mashed
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans, divided

Orange Glaze:
1 cup confectioners' sugar
the juice from one medium orange (about 5 tbs)
1 teaspoon grated orange peel

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in bananas and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Fold in 1 cup pecans. Pour into two greased 8-in. x 4-in. loaf pans. Top with remaining pecans. Bake at 350° for 60 - 75 minutes, or until a toothpick inserted near the center comes out clean.

In a small bowl, whisk the glaze ingredients; drizzle over loaves when you take them out of the oven. Cool for 10 minutes before removing from pans to wire racks.


I won't leave you with just one recipe today.
Here's another - a favorite around here. And easy-peasy.

Chicken BBQ Sammiches
4 boneless, skinless chicken breasts
1/2 cup of your favorite BBQ sauce

Slaw:
1/2 head of cabbage, grated & chopped
1 large carrot, peeled & grated
1/2 c light mayo
2 tsp apple cider vinegar
1 tsp celery seed
salt & pepper to taste

Cook chicken & BBQ sauce in the crockpot on low all day (about 8 hours). Shred the meat with two forks, and stir in more sauce if you think it's too dry. Spoon chicken and slaw on top of rolls/hamburger buns and feast.

3 comments:

aunt carmen said...

Yummy Skye!! You cook just like a southern gal should. I can't wait to try the banana nut bread.When are you planning on writing that cookbook?

Melissa said...

I made this bread this weekend!!! YUMMY!!! After Brian's first bite he said out loud "Thank you Skye" ;)

Christine said...

OMG! I will be trying that bread soon!!! Yuumy!