Monday, May 20, 2013

Maw's Banana Bread

Maw's Banana Bread

I had to triple check to be sure I had not posted this recipe before.  This was THE first recipe I knew by heart and I remember making it long before college.  I still have not found a better banana bread.  According to the rate it disappeared this morning at work, I am not the only fan!

I've decided for many of these recipes I am going to skip boring pictures.  I can only take shots of the mixer and batter so many times before they all start looking the same, even for me!

I love this recipe card.  Mom must have covered it in contact paper to preserve it.  It's had a lot of use!

This is my secret.  I now only use frozen bananas.  The thought used to give me the heebie jeebies.  But after I tried it a couple years ago, it works out well.  They mash so much easier, provide more liquid, and are so very convenient!  (On a side note, I freeze the bread often once its baked and it is also wonderful.  I have 3 small baking pans that I used last time to try to limit myself!)

It took me 2 years to go through the huge tub of crisco you see in this picture.  It was embarrassingly large.  I ran into this the other day and figured it is worth a try.  So far, it is a wonderful substitute.  If anything, it makes me feel better!

The batter still ranks in my top 5 batters of all-time.  Nuts are optional but with Hunter gone, they are a necessity in my book. I love them.

I used bread flour this time and it never seems to rise enough but I wanted to finish the bag.  Basic all-purpose is my first choice!

And here we have a photo of my favorite way to enjoy the bread.  Ok, second favorite way.  My favorite is the toaster!

Wednesday, May 15, 2013

Maw's Ham-Cheese Quiche

Maw's Ham-Cheese Quiche

Last night I returned to cooking for my family recipe book.  Hunter was in town for the weekend and I gained a few pounds (at least) from all we ate.  Friday night we even had dinner at Hot and Hot Fish Club.  We've now been to Highlands and Hot and Hot...two on my list thanks to White Plume (who has given me the thank-you dinners).  It is now official.  After 8.5 years I will be leaving my work family to start a new adventure.  It is a wonderful opportunity to put my MBA to use. I hope my new office likes to eat.  Or I will still be delivering goodies to White Plume on a regular basis!
Back to the quiche.  I had some for lunch today and took pictures. I will certainly be making this again! 
Maw's Ham and Cheese Quiche

Serves 6


9" pie crust (I cheated and used the frozen ones...thawed it before using.)
1 1/2 c. grated Swiss Cheese
4 tsp flour
1/2 c. diced ham
3 eggs
1 c. milk
1/4 tsp dry mustard
1/4 tsp salt

I love Maw's recipe cards. What she lacked in handwriting she made up with her script typewriter.
I cheated and used a pie crust. Next time I will use Maw's pie crust recipe!
I honestly left the foil on the entire time. Next time I will not put it on the top rack. Instead, I will be sure it is in the center of the oven.

I was walking the dog when I should have kept it from browning.  Again, I won't put it on the top burner next time.  It still tastes delicious. You can certainly add more ham than 1/2 cup if you choose!

I felt like it was time to sneak in a Brody picture. We ate on the patio. Here he is doing his version of downward dog...he sticks out his tongue. It is my favorite!

Sunday, May 5, 2013

Scarbrough Strawberry Trifle

I am working on a family cookbook, filled with recipes from my aunt, mom, grandmother, relatives, and church friends....

For most recipes, I will take photos to place alongside the text in the cookbook.  I've already posted some of the recipes along the way like the cheese straws and oatmeal crispies.  This week I made the classic trifle (see spin off I created here).

When I was a child I requested this trifle in place of a birthday cake one year.  If you know me, you know I am a chocolate fanatic so this is hard to believe.  The trifle is worth it.  You can make your angel food cake and pudding from scratch but why do so when this recipe works SO well!  Let me know what you think.  The presentation is phenomenal without much effort.  Add blueberries and it is perfect for July 4th!


1 large angel food cake
1 large instant vanilla pudding
1 8 oz sour cream
1 large 12 oz cool whip (you will see I used 2 6 oz)
Strawberry syrup
2 pints fresh strawberries

Mix pudding and 1/2 cup milk with mixer until pudding forms.  Stir in sour cream.
Slice strawberries and let sit in syrup.

How you layer is key.
cake should always go on bottom topped with pudding (not pictured)
i try to be "healthy" and use fat free mixed with low fat (i cannot tell the difference)
top with strawberries and repeat 
have fun with the design. warning.  my strawberry syrup is may want to go easy on the topping