Banana Bread with Toasted Walnuts

Cooking Spray

1 1/2 cups all purpose flour

1/2 cup whole-wheat flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe banana (about 3 medium)

3/4 cup sugar

1 egg

2 egg whites

1/3 cup buttermilk or yogurt

1/4 cup canola oil

1/4 cup chopped toasted walnuts

 

1. Preheat oven to 350 degrees. Coat an 8 x 4-inch loaf pan with cooking spray.

2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well.

3. Combine banana, sugar, egg, wgg whites, buttermilk and oil; beat with a mixer a medium speed until blended. Add flour mixture; beat at low speed just until evenly blended. Stir in walnuts. Pour into pan.

4. Bake 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack. Serves 12.

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The following 4 recipes were sent in by Lynne Hajjar Kumm of Methuen MA

"Slow Cooker Spareribs"

Combine in 6 qt. slow cooker:

1/2 C. Ketchup

1 C. White Wine Vinegar

2 Tbsp sugar

2 Tbsp Worcetershire sauce

1 garlic clove, minced

1 tsp ground mustard

1 tsp paprika

 

Trim excess fat from 2-3 lbs pork spareribs. Cut into 2-3 rib pieces. Sprinkle with salt & pepper. Brown ribs in small amount vegetable oil. As they brown, place ribs in slow cooker. When finished browing & transferring to cooker, make sure to spoon some sauce over ribs. Cook on LOW for 6-8 hrs. Skim excess fat from juices and serve with ribs. Terrific with boiled cabbage, potatoes and carrots! Serves 4 adults. i like to mae 1-2 days ahead and refrigerate. That allows you to easily discard excess fat when it hardens at the top. Slowly reheat on stove and serve. Sometimes I double the recipe and use 2 slow cookers. Delicious!

"Loretta's White Trash"

3.5 cups Rice Chex (can use store brand)

3.5 cups Corn Chex

1. 11oz bag Pretzel sticks or mini twists

2 x cans Cashews (whole or halves)

1 pkg. milk chocolate M&M's

24 oz Nestle White Chocolate Morsals (2 small bags or 1 large)

 

Combine Chex, pretzels (if using sticks break in half), cashews and M&M's in  large bowl or two bowls. Mix well. Line 2-3 cookie sheets or trays with wax paper. Melt white chocolate morsels per microwave instructions. Pour over mix. Combine (hands work best), then spread out on cookie sheets. Once dry, break up and store in airtight container or Ziploc bags. Do not double recipe, make 1 batch at a time for best results. Makes a terrific gift at the holidays!

"Grilled Balsamic Asparagus"

1lb asparagus spears

2 tsp extra virgin olive oil

2 Tbsp balsamic vinegar

 

Snap or cut tough ends off asparagus. Place in oval casserole pan or other container which allows spears to lay flat.

Drizzle with oil and vinegar. Season with cracked pepper & salt. Use yoour hands to make sure the spears are good and coated! Heat indoor grill pan or stovetop grill pan until very hot. Grill spears 4-5 minutes or until tender, turning often. Don't discard vinaigrette. Place grilled spears back into vinaigrette. Serve hot or room temperature. Serves 2-4, depends how much everyone loves them.

"Super Easy Slow Cooker Pork"

Combine in 4 qt slow cooker:

 

1 x can Cream of Mushroom Soup

1 x can Golden Mushroom Soup

1 x can French Onion Soup

 

Trim fat & skin from 2 lbs x Pork Tenderloin.

Season with Salt & Pepper. Can also sprinkle with dried thyme leaves & garlic powder.

Brown pork in 1-2 tsp oil. Transfer to slow cooker.

Cook on LOW 4-5 hours.

Serve with noodles, rice, mashed potatoes. The soups make a wonderful gravy! Leftovers are delicious.

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"Vanilla Ring Cake"

1 cup shortening

2 cups sugar

4 eggs

2 Tbsp. vanilla extract

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. basking soda

1 cup buttermilk

 

DRIZZLE:

1 cup confectioner's sugar

1 to 2 Tbsp. milk

1/2 tsp. vanilla extract

 

In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Combine the drizzle ingredients; drizzle over cake.
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"My Mother's chocolate Cake"

CAKE:

4 ounces unsweetened chocolate, chopped

1/2 cup unsalted butter

1 cup boiling water

2 eggs

1 3/4 cups granulated sugar

1 1/2 teaspoon vanilla

2 1/2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1 cup hot coffee

 

1/2 cup unsalted butter, at room temperature

2 tablespoons milk

1 1/3 cups powdered sugar

2 ounces unsweetened chocolate, melted

1 teaspoon vanilla

 

Preheat oven to 350 degrees, melt the chocolate and butter in boiling water over medium heat, until smooth. Remove from the heat. In a bowl, beat eggs, sugar, and vanilla until creamy. Add to chocolate mixture. Sift together flour, baking powder, baking soda, and salt. Add dry mixture to chocolate mixture, then add coffee and stir. Pourinto two 8-inch greased cake pans and bake 25 to 30 minutes. Mix together frosting ingredients until smooth. When cake is cool, fros sides and top of cake.

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Scarborough Fair Stuffing

10 cups torn assorted breads, such as French, whole wheat, rye, pumpernickel and plain bagels

1/4 cup minced fresh parsley

1/4 cup minced fresh sage

2 Tbsp. minced fresh rosemary

2 Tbsp. minced fresh thyme

1/2 tsp. salt

1/4 tsp. pepper
2 eggs, beaten

1 can (14-1/2 oz) reduced-sodium chicken broth

1/2 cup butter, melted

 

In a large bowl, combine the breads, herbs, salt and pepper. Combine the eggs, broth and butter; add to bread mixture and stir until moistened. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or intil a thermometer reads 160 degrees.
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Herb-Roasted Turkey

1/2 cup olive oil, divided

4 garlic cloves, minced

1 tsp. salt

1/4 tsp. pepper

1 turkey (14 to 16 lbs.)

8 fressh sage leaves plus 4 fresh sage sprigs, divided

6 fresh thyme sprigs, divided

4 medium onions

5 celery ribs

5 medium carrots

3 medium parsnips

 

In a small bowl, combine 1/4 cup oil, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Place sage leaves and two thyme sprigs under the skin. Secure skin to underside of breast with toothpicks. Cut onion into wedges and the celery, carrots and parsnips into 2-in. lengths. Place about a fifth of the onions, celery and carrots in the turkey cavity; add sprigs and remaining thyme. Place remaining vegetables in a roasting pan. Place turkey, breast side up, over vegetables. Brush with remaining oil. Bake at 325 degrees for 3-1/4 to 3-3/4 hours or until a meat thermometer reads 180 degrees, basting occasionally with pan drippings. cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving turkey. Discard vegetables; use drippings to make gravy.

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