Mom's Banana Bread
2 cups of flour
1 cup of sugar
4 tsp. of baking powder 1 tsp of salt 1 tsp baking soda 1/2 cup of veggie oil or apple sauce 1/2 cup of milk 1 tsp of vanilla 2 eggs 2 medium sized bananas (mashed) Walnuts (optional) I usually sprinkle on top
Mix all ingredients in a bowl. Grease an aluminum lasagna pan (for cake like consistency) *my favorite or a bread loaf pan. Cook at 350 degrees cook for 45-50 minutes in aluminum pan 1 hour for bread pan.
Cranberry Apple Relish
1 cup water
1 cup sugar
¼ teaspoon salt
Bag of cranberries
½ Granny Smith apple, cored and diced
½ cup walnuts
Bring water, sugar and salt to a rolling boil until sugar is melted. Add cranberries, apple, walnuts, cinnamon stick and ginger. Return to boil and stir until thickened and ¾ of cranberries have burst. Store refrigerated in non-reactive bowl. Bring to room temperature 30 minutes before serving. Can be made up to five days before event and stored in the refrigerator.
Kielbasa Skewers (Gluten Free! Original post was by ‘What the Fork’ blog) 2 lb. kielbasa (make sure it's gluten-free)
1 Package of bacon (cut in thirds) - I prefer Hormel black label
1 1/2 C brown sugar, packed
3 Tbsp whole grain old style mustard
3 Tbsp white wine vinegar
1 Tbsp black pepper (cracked pepper is way better)
Shish kabab skewers (or toothpicks)
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and top with a baking/cooling rack. Lightly spray the rack with non-stick spray.
Cut kielbasa down the middle, lengthwise. Slice each half into 1 inch pieces, you should have about 30 pieces of kielbasa. Cut each piece of bacon into thirds. Wrap one bacon strip around each piece of kielbasa and secure onto shish kebab skewer or with a toothpick. Set aside.
In a small saucepan, combine brown sugar, vinegar, mustard and pepper. Heat over medium, stirring occasionally, until the sugar is dissolved. Keep warm on low.
Brush the kielbasa with glaze and place on the baking sheet/rack. Bake for 45 minutes and baste with glaze every 15 minutes or until desired doneness for bacon. Serve immediately or leave on skewers to warm for later.
PECAN PIE BARS (recipe credit: ‘You’re Cup of Cake’ blog)
1 C. butter
2/3 C. brown sugar
2 2/3 C. flour
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 C butter
1 C. brown sugar
1/3 C. honey
2 Tbsp. heavy cream
2 1/2 C. pecans chopped
2 tsp. vanilla extract
1. Preheat oven to 350 degrees and line a 9X13 pan with foil (grease the parts of the pan not covered in foil).
2. To make crust, beat butter and sugar together for 2 minutes. Then mix in flour, salt and cinnamon. Dump into prepared pan, flatten out evenly and bake for 20 minutes.
3. Filling: In a small sauce pan melt butter over medium heat. Add brown sugar, honey and cream. Let simmer for 1 minute, then stir in pecans and vanilla extract.
4. Pour filling onto crust and bake for another 20 minutes.
5. Remove from oven and let cool. Then lift up on the overhanging foil to easily take the bars out of the pan and then cut!
Stella's Irish Bread Recipe
2 cups sugar
1/2 pound (2 sticks) unsalted butter
1/2 tsp baking powder
1/2/ tsp baking soda
1/2 tsp salt
4 cups flour
2 cups sour cream
3 cups raisins
Preheat oven to 350 degrees F. Grease pans. Beat sugar and butter until light and fluffy. Add eggs - 1 at a time. Continue to beat - batter will look like whipped cream. Add dry ingredients. Add sour cream. Add raisins.
Bake 1 hour 10 minutes or until toothpick tester comes out clean. Makes 2 large loaves or a tube pan.