Yum! Yum! Yum!

There is a lot of cooking going on in my house. I wish you'd take some time an attach a recipe here.
I found I couldn't double a banana bread recipe to save myself.
But it turned out just lovely. This banana bread I'll share beats ANY I've ever had.

Mom contributed a new salad that was absolutely wonderful although I doubted her and so...once more she shows me that I'm wrong.

So onto the recipes.

Banana Nut Bread

3/4 cup butter
1 1/2 cups sugar
1 1/2 cup mashed ripe bananas , the ones you were tossing
2 eggs well beaten
1 tsp vanilla
2 cups flour sifted
1 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk
3/4 chopped walnuts


Cream butter and sugar throughly
Blend in bananas, eggs and vanilla. Sift flour, baking soda and salt together. Add to banana mixture alternately with buttermilk, mixing throughly after each addition.

Add nuts, mix. Pour batter into a greased and well floured 9x5x3 inch pan ( loaf). Bake at 325 degrees 1 1/4 hours or until done.



The variation I did today turned out lovely. I had no walnuts so I substituted pecans, a little shy on banana, I added a cup of raisins I soaked in run for a week. I put in a bundt pan, waited to turn out, iced with a white icing in little puffs on top, sprinkled with red and green sugar and
then topped with candied ginger pieces. Yum.
Seasonal.


Mom's Salad...now I credit this to her saying it was in the Charleston Daily Mail.

Cranberry Dream Salad


1 cup chilled heavy whipping cream
1 cup crushed pineapple, drained well
1 16 oz can whole cranberry sauce coarsely chopped
2 tbsp low fat may
2 tbsp sugar
6 ounces low fat cream cheese cut into large chunks
3/4 cup pecan halves toasted

( can be frozen a day in advance)