December 28, 2010

Banana Nut Loaf

Okay, okay! Who doesn’t know how to make Banana Nut Bread, right? Well actually, I never have.

At risk of being put in the trash soon, I searched for something to do with my browning bananas.  I love bananas but don’t necessarily care for them in muffins, breads or actually, have never been crazy about them any way except strait-up or in cereal.

Knowing there is just no way I’m going to eat these four bananas, I had half of one in my cereal this morning and decided  to use my 3 others in a banana nut bread.

Seemed easy enough with a recipe I found in my BH&G Complete Step-by-Step Cook Book and happened to have everything needed.

Lightly grease 9 x 5 pan and preheat oven to 350 Degrees.

Ingredients:

  • 2 Cups of flour
  • 3/4 Tsp Salt
  • 2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1/2 Cup of Shorting
  • 1/2 Cup of Sugar
  • 2 Eggs
  • 1 Tsp of Finely Shredded  Orange Peel
  • 2 Ripe Medium Bananas – Cut Up
  • 2 Tbsp Milk
  • 1/2 Cup Walnuts or Pecans

Directions:

In one bowl mix together ~

  • Shortening
  • Sugar
  • Eggs
  • Orange Peel

In another bowl ~

  • Flour
  • Salt
  • baking soda
  • baking powder

And in a third bowl ~

  • 2 smashed bananas (about 1 cup)
  • 2 Tbsp Milk

Alternate adding both the flour mixture and the banana/milk mixture into the shortening mixture until well blended.

Turn in the walnuts or whatever nuts you’re using.

Put into greased pan and bake at 350 degrees for 45 – 55 minutes and here’s your result.

Turn out of pan onto wire rack to cool.

Enjoy!

(Wish my wheat and raisin breads came out like this!)

December 25, 2010

Cranberries – Dehydrated & Sauce

Since I’m just learning, when I have success, it’s a big deal (self pat on back).  Hey, no humility here!

Much better than my sad-looking roll-ups last week!

From two bags of fresh cranberries (16oz each), I ended up with approximately 3/4 full jar of dehydrated cranberries. Once rehydrated and cooked, 1/2 cup of dehydrated cranberries produced 1 cup of cranberry sauce.

Never had homemade cranberry sauce and have to say it’s pretty darn good.  So much better than store-bought and so easy to make.

Right out of the bag there were 6 cups.  Dehydrated, about 2, 2-1/2.  Not sure if I actually put them in the measuring cup.  I think they just went right into the jar, so that’s my guesstimate and I’m sticking with it!

Tammy gives you three ways to prepare for dehydrating the cranberries and I chose to chop them up raw in my food processor first.

Then, just place them on your dehydrator tray for about 12 hours.

Those two bags of chopped-up cranberries spread over three trays and let them go all night.

This morning when I took them out to cool before putting them into the jar, I started taking the first tray off and realized how much was falling through the bottom onto the counter.  I decided to place two paper towels under the tray to catch those really tiny pieces.  It worked out well.

After I funneled from the screen, I funneled from the paper towel and didn’t waste any.  There’s quite a bit there, isn’t there?

I also tried bending the screen to loosen the cranberries off instead of rubbing with my fingers.

That worked better, too.

Then, just funneled it into the jar and topped it of with an oxygen packet.  The jar sealed in no time.

Later in the evening, I took out the 1/2 cup dehydrated cranberries per Tammy’s recipe and it worked out perfectly.

I’ll never buy cranberry sauce in a can again!

It is kind of sweet so I think next time I may only put 1/2 cup of sugar.  But for now, it’s made for tomorrow and I’m sure will be great with the turkey breast.

Tammy’s Cranberry Sauce

  • 1/2 Cup Dehydrated Cranberries
  • 3/4 Cup Sugar
  • 1 – 1/2 Cups Water

Placed dehydrated cranberries in a pot with water and sugar.

Bring to a rapid boil.

Lower heat and let simmer until thickened.  Approximately 30 minutes.

Chill in refrigerator before serving or over night.

Mine came out exactly to one cup.  Couldn’t have planned it more perfect if I tried!

Thanks, Tammy!

December 18, 2010

Honeyville Farms December GiveAway

**For future reference, I’ve also posted their blog’s banner in my right hand side bar so you don’t have to search for this post later.**

You don’t have much time (Monday, December 20, 2010 @ 8pm Pacific Time) so hop on over and enter!  Winner will be announced on Tuesday, December 21 BUT you only have 48 hours to respond and claim your prize… so, be sure to include your email addy and I’m even subscribing to the comments JIC!!

The Combo Packs they are giving away:
1. Fruit Combo:
-1 Honeyville Farms Freeze Dried Strawberry Slices 6 ounce LARGE #10 Can
-1 Honeyville Farms Freeze Dried Apple Cubes 8 ounce LARGE #10 Can
-1 Honeyville Farms Freeze Dried Raspberries 8 ounce LARGE #10 Can
-1 Honeyville Farms Freeze Dried Peaches 12 ounce LARGE #10 Can
-1 Honeyville Farms Freeze Dried Blueberries 12 ounce LARGE #10 Can
-1 Honeyville Farms Freeze Dried Banana Slices 12 ounce LARGE #10 Can
2. Veggie Combo:
-1 Honeyville Farms Freeze Dried Corn 20 ounce LARGE #10 Can
-1 Honeyville Farms Freeze Dried Peas 20 ounce LARGE #10 Can
-1 Honeyville Farms Dehydrated Carrots 24 ounce LARGE #10 Can
-1 Honeyville Farms Dehydrated Onions 28 ounce LARGE #10 Can
-1 Honeyville Farms Dehydrated Celery Slices 20 ounce LARGE #10 Can
-1 Honeyville Farms Instant Potato Flakes 24 ounce LARGE #10 Can
3. Potato Combo (sold only in stores at this time)
-6 LARGE #10 Cans of a variety of Honeyville Farms Potato’s

I was introduced to Honeyville when I started learning about food storage, dehydrating foods and canning… we’re only talking here about 2 months so I haven’t ordered anything yet besides oxygen packets.

Winning one of these three packages would be a great way to try out some of their products… fingers crossed!

So give them some link love while choosing all or one of five ways – I did them all ;0) – to enter to win!!

GOOD LUCK to everyone that enters!


December 15, 2010

Canning – Self Study

Self study!  I really do so much better with a class type setting but this will be taking my self-discipline to another level.  Plus, although I haven’t researched yet, at this point, I’m not aware of any canning ‘classes’ in my area.  I will be researching that though.

In the meantime, for the past few days, I’ve gone through the National Center for Home Food Preservation site copying & pasting into word documents to create my Canning Binder – including: instructions, recipes and other information offered on NCHFP’s site… pictures included when available, of course.

Last night I started printing out some documents, categorized them and now need to find a binder to put them in.  I’m reading most as I’m printing, but at least it will all be in one, easy to locate place.

Since purchasing some product (dehydrator, steamer/juicer, apple peeler/corer/slicer, couple cases of quart jars, canning starter kit, water bath pot, vacuum sealer), there’s a little fear creeping in as far as actually doing the canning for fear of not doing it right!

This is December and the way I look at it, come the spring, or first available crop in May (can’t wait to pick my own!!), my self-study course couldn’t begin with better timing.  I have 6-months to study-up and in the meantime, search for possible classes or instruction – maybe from local farmers who offer ‘pick-your-own’ which I have found a couple that are somewhat close.