I discovered this recipe in a fit of desperation. I had numerous over-ripe bananas that needed to be used immediately. I wasn't thinking muffins or bread. I found this recipe in the 20th Anniversary Edition of the Southern Living Annual Recipes Cookbook. If you've never had one of the Southern Living Cookbooks, go get one. Now.
My husband was in love. His son joined the fan club. It's better than Banana Bread. It's just right.
I am particular about some of the products I use when baking. For example, only use REAL butter. No substitutes. You can taste the difference.
Another thing I'll mention is how to measure flour. I'm amazed at how many people don't know that you gently spoon the flour into the measure cup, then level off with a knife. You don't want to pack the flour because it will make your cake dry.
I hope you enjoy this wonderful recipe!
Banana Pound Cake
1 cup Crisco Shortening
1/2 cup butter, softened
3 cups sugar
5 large eggs
3 really ripe bananas, mashed
3 tablespoons milk
2 teaspoons vanilla extract
3 cups Gold Medal All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon salt
Grease and flour a 10-inch pound cake pan. Use wax paper, greased and floured, to line the bottom.
Preheat oven to 350 degrees.
Combine banana, milk and vanilla. Set aside.
Combine flour, baking powder and salt. Set aside.
Beat shortening and butter with an electric mixer until creamy. Gradually add the sugar. Add eggs, one at a time.
Add banana mixture and flour mixture alternately into the shortening mixture. Begin and end with the flour mixture. Blend until just mixed. Don't overbeat the batter.
Pour into the prepared pan.
Bake for 80 minutes or until a wooden toothpick inserted comes out clean.
Remove from cake pan and cool on a wire rack.
Yield: One cake
Do you love a Philly Cheesesteak Sandwich as much as I do? Do you also have trouble getting a really good one? Here in the Deep South it can be a challenge.
I found this
recipe in Gooseberry Patches Homestyle Family Favorites Cookbook. I, of course,
have modified it slightly. Did you know you can get frozen steak strips at Sam’s?
Just thaw them out and cut them in strips. It’s an easy, affordable way to make
the sandwiches.
I also don’t
purchase a clove of garlic. I keep McCormick’s Garlic Powder in the spice rack.
It only takes ¼ teaspoon to get that garlic flavor and it’s so much easier.
This recipe
makes 6 sandwiches. Since it’s usually just my husband and I, we make two and
put the remainder of the steak mix in the refrigerator. We just pull it out,
prepare the bread, add the cheese, and put it in the oven. It’s an easy way to
use up the leftovers.
I hope you
enjoy these Philly Cheesesteaks as much as we do!
Philly
Cheesesteak Sandwiches
2
tablespoons butter
1
lb. frozen steak strips
Salt
and pepper to taste
¼ teaspoon
garlic powder
1
onion, sliced
1
green pepper, thinly sliced
1
lb. provolone cheese, sliced
6 six-inch
baguettes, split
Melt butter
in a skillet on medium heat. Add steak and sprinkle with salt, pepper and
garlic powder. Add onion and green pepper, stirring until meat is done and
onion and pepper are tender. This should take 5-7 minutes. Remove from heat and
set aside.
Place the
provolone cheese on each bun. Top with steak mixture. Place additional cheese
on top of that. Wrap each sandwich in aluminum foil and place on a cookie
sheet. Bake at 350 degrees for 10-15 minutes.
Makes 6
sandwiches.
This is my
favorite Crock-Pot recipe. For a time, it was my only Crock-Pot recipe.
I came to Crock-Pot cooking late in life. It was my husband’s specialty. I
cooked and baked everything else.
Then came
the season when I was craving this casserole and he kept making excuses.
Anybody know what I’m talking about? So one day I just went into the kitchen
and got it done. It tasted just like the one he made so I was hooked! But, many
recipes later, this is still my favorite.
I did learn
from my husband to ALWAYS use a plastic slow cooker liner in the Crock-Pot.
And, yes, that’s the brand of slow cooker that we use. The liner makes cleanup
quick and easy.
I get my
ground beef at Wal-Mart. It’s 97 percent fat free. We’ve reached the age where
that sort of thing matters.
I also use
powdered garlic. It’s by McCormick. Just ¼ teaspoon per garlic and it’s so much
easier than doing it the old-fashioned way. I’m all about easy and quick. I
also use McCormick taco seasoning packets.
The Cheddar
Cheese soup is by Campbell’s. The shredded hash browns are Wal-Mart’s Great
Value brand. No need to thaw unless it's necessary to break the hash browns
up so you can stir them into the other ingredients.
The shredded
cheddar cheese – also a Wal-Mart brand – is a staple at our house.
I hope you
enjoy this as much as we do. It’s quick, easy and yummy!
Taco Hash Brown Casserole
in the Crock-Pot
1 lb. ground beef
2 cloves garlic
1 taco seasoning packet (1 oz.)
1 can cheddar cheese soup (10.5 oz.)
1 bag frozen shredded hash browns (26 oz.)
2 cups shredded cheddar cheese
Brown the
ground beef. Drain.
In a large
bowl, mix ground beef with garlic, taco seasoning, cheddar cheese soup, frozen
hash browns and 1 cup of the shredded cheese. Stir together and pour into the
Crock-pot. Smooth until it’s evenly distributed. Sprinkle remaining shredded
cheese on top.
Cook on HIGH
for 2 hours.
Makes 4
generous servings.
A Southern favorite, this recipe for sausage gravy pairs well with homemade biscuits. Just pop the biscuits in the oven, then make the gravy while they bake.
Serve as a breakfast side or as a meal.
Sausage Gravy
1/4 cup plus 1/8 cup all-purpose flour
1 lb. bulk pork sausage
salt and pepper to taste
3 cups milk
biscuits
Brown the sausage and drain off any grease. Add salt and pepper to taste. Add flour and stir.
Slowly add the milk, stirring constantly until the gravy has thickened. This can take 10 minutes or so. Do not overcook.
Pour gravy over warm biscuits and serve.
I have been searching for years to find a really good homemade biscuit recipe. I have tried more recipes than I care to admit. Some were okay. Some were destined for the garbage.
Then one day I combined ingredients from two different recipes and I was thrilled. The only challenge? I didn't write down exactly what I did.
So I did it again -- writing it all down as I went. This is that recipe. How many biscuits you get depends on the thickness of the dough. Plan for about 9-10. Pair the biscuits with sausage gravy or a homecooked Southern meal and you've got a winner.
Biscuits
2 cups self-rising flour
1 cup buttermilk
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons Crisco shortening
Preheat oven to 450 degrees.
Sift flour. Add baking power, baking soda and sugar. Stir. Cut in the shortening using a pastry cutter. Add buttermilk, stirring just until moistened.
Pour batter onto a well-floured cloth. Knead sparingly, until coated. Roll out thickly (3/4-1 inch thick) and cut with a biscuit cutter.
Place in a well-greased cast iron skillet. I use shortening to grease the skillet. Bake 10-15 minutes or until lightly browned on top.
Serve.
This recipe comes from Southern Living and has proven to be a winner in our house. It's quick, easy and never fails to draw people back for a second helping.
Peach Cobbler
1/2 cup butter
1 cup self-rising flour
2 cups sugar, divided
1 cup milk
4 cups fresh peaches, washed, peeled and cubed
Melt butter in a 13x9x2-inch Pyrex dish or something similar. I simply put the butter in the dish, place it in the oven and let it melt as the oven warms to 375 degrees.
In a separate bowl, combine the flour, 1 cup of sugar and the milk. Mix well. Set aside.
Place the peaches and remaining sugar in a boiler. Heat on the stove just until boiling.
To assemble, pour the flour mixture into the dish with the melted butter. Do NOT stir. Then spoon the peaches onto the top of that. Be sure to spoon it over the flour mixture. Pouring will cause it all to separate and your peaches will pool up in one place.
Bake at 375 degrees for 30 minutes or until browned.
Serve warm with Blue Bell Homemade Vanilla Ice Cream.
