Banana-licious!

I am not a fan of most banana breads.  I like bananas a lot, but not most things banana-flavored.  However, my husband got this recipe from a co-worker and I have to admit, it is REALLY good!  So here is my now favorite recipe for banana bread.

1/2 cup butter, softened
1 cup sugar
1 3/4 cups flour
1 teaspoon  baking powder
1/2 teaspoon salt
2 cups mashed bananas
2 eggs, beaten
1 cup macadamia nuts, pecans or walnuts (optional)

Preheat oven to 350 degrees.

In a bowl, mix butter and sugar until creamy.

It ends up looking like this.

In a separate bowl combine flour, baking powder and salt.

Blend the dry ingredients with creamed butter/sugar mixture,

which should look like this.

Add mashed bananas, eggs and nuts (optional).  My family doesn't care to have nuts in anything, so I left them out of this recipe.

Grease and flour a loaf pan.  Pour batter into pan.  Bake for 1 hour or until a knife comes out clean.  Mine bread was not done after one hour so I reduced the heat to 325 degrees and left it in the oven for 10 more minutes and it was completely done.  I was afraid if I left it at 350 degrees it would burn the outside.

Let cool on a cooling rack and enjoy moist, delicious banana bread!  Doesn't it just look scrumptious!?   Add a little butter to a hot slice and you just might think you are in heaven!  Thanks for stopping by to take a look!

Yummy!

This is a recipe that I repinned from Ronda Christenson on Pinterest that she got from www.stylishcuisine.com.  It is Peanut Butter Cup Bars.  Oh man!  If you like Reese's Peanut Butter Cups, you are gonna love, love, love these!  They are phenomenal!  I dream peanut butter because I like it so much!  This is an answer to my dreams!  Actually, I think I like it BETTER than Reese's.  Here's the recipe as seen on www.stylishcuisine.com.  Hope you enjoy them!

Peanut Butter Cup Bars
Recipe from Michelle at One Ordinary Day

1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips

(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)

Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.

In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.

Store peanut butter cup bars in refrigerator.

Yield:  16 or more bars (depending upon how big you cut them).

The "Perfect" Lemon Square Recipe (for us!)

In regards to a previous post on my Cake Plate, I had said that I would post a recipe when I felt that it was good enough to share.  Well, I think I have done it! To preface this,  I have a husband who doesn't like anything lemon, and he is eating a fair portion of these!  These lemon squares have a very tangy, lemony flavor so if you don't like a strong lemon flavor touching your palate, these won't be for you.  I tried several recipes, mixed and matched, and finally came up with something that my entire family likes!  However, they have had to eat so many lemon squares in the past few days, I believe they are weary of them right now!   Here it is!  I hope you enjoy them as much as we do!  I will caution you, however, to let them cool completely before trying to cut them.  If they are the slightest bit warm, they will not cut well at all.  Ask me how I know that.... I was much to impatient to taste them and cut them way too early!

SHIRLEY'S VERY LEMONY LEMON SQUARES

Crust
1 1/3 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup butter, at room temperature

Filling
4 large eggs
1 1/3 cup sugar
1 cup lemon juice
4 tablespoons flour
1/2 teaspoon baking powder

Preheat oven to 350 degrees.  Line a 9X9 baking pan with foil.  In a medium mixing bowl whisk together the flour, sugar and salt.  Cut the butter into chunks and add to the flour mixture.  Blend on low speed with an electric mixer until the mixture has a coarse, sandy texture.  Pour into your pan and press down until it is all even.  Bake for 16-19 minutes, or until sides are a golden brown.

While baking the crust, put the eggs in a bowl and whisk until well mixed.  Add the sugar, flour and baking powder.  With an electric mixer, blend on low speed until smooth.  Add the lemon juice and continue to blend on low speed until well mixed.  If you desire a more brilliant yellow color, you may add yellow food coloring. I added about 4 drops to mine and they were a very beautiful yellow.  Pour this mixture over a hot crust.  Bake 25 minutes, or until filling in the center is firm to the touch.  Cool COMPLETELY before slicing.  Top with confectioner's sugar.

New Cake Plate and Goodies!

I had heard so much about my friends making their own cake plates by taking candle holders and any kind of plate you like and siliconing them together.  I decided I wanted to try it.  I searched for a lot of months to find one I liked.  I found the candle holder one month and a few months later found the plate and I think they look terrific together.  I found them both at our local Deseret Industries Thrift Store and the entire piece cost me $2!  I love making my own things!  I decided that I needed to make something to show it off better so I found a recipe for Lemon Squares and thought I would give them a try.  I have to say that I am less than impressed with the lemon square recipe so I am not going to share it.  When I find one that I really like, I will be sure to post the recipe for everyone to enjoy!  The Lemon Squares do look nice on the plate, however.  Presentation is everything...isn't that what "they" say?  Whoever they are!  Thanks for stopping by and taking a look!  Have a great day!