Sour Cream Banana Bread

I just keep trying banana bread recipes because it seems we always have overripe bananas floating around at our house.  I like this one...it's a little less sweet than others we've tried, but very moist.

Original recipe makes 4 - 7x3 inch loaves

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream

• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts(optio

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Baked Potato Soup

This soup is so amazing!  It is worth the extra step for sure.

Baked Potato Soup

2 1/2 c. potatoes; cube and boiled                1/2 c. potato flakes

1/4 c. butter                                              1/8 tsp. season salt

1 Tbsp. minced onion                                  1/2 tsp. basil

3 Tbsp. flour                                              1/4 tsp. Tabasco sauce

2 1/2 c. warm water                                   1/2 c. heavy whipping cream

2 Tbsp. chicken base(4 bouillon cubes)         1/2 c. 2% milk

Cube and boil potatoes, set aside.  Saute onion in butter, add flour and cook 4 to 5 minutes.  In a large saucepan combine water, chicken base, potato flakes, and seasonings.  Stir over medium heat until mixed and no lumps.  Add onion slowly.  Add milk and cream; stir until smooth.  Reduce heat and simmer for 15 minutes.  Add potatoes. 

When ready to serve, top with (we like sharp) cheddar cheese, bacon and chives.

I always triple or quadruple it.  It only serves probably 4-5

Zucchini Bread with walnuts and craisins

I have a wonderful friend who is always kind enough to share her zucchini with me.  I tried this recipe at Christmas and made it into mini loaves for the kids' teachers.  I loved it!  The walnuts and craisins were a delicious  alternative to chocolate chips.

INGREDIENTS

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla
• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup chopped pecans or walnuts (optional)
• 1 cup dried cranberries or raisins (optional)

METHOD

1 Preheat the oven to 350°F (175°C). Butter two 5 by 9 inch loaf pans.

2 In a large bowl, mix together the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.

3 Sprinkle baking soda and salt over the mixture and stir it in. Add the flour, a third at a time, stirring after each incorporation. Sprinkle in the cinnamon and nutmeg over the batter and mix. Fold in the nuts and dried cranberries or raisins if using.

4 Divide the batter equally between the loaf pans. Bake for 55 minutes (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.