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Tuesday, April 23, 2013

Grandma's Banana Bread

I had some bananas that were about to go bad so I decided to whip up some banana bread. This recipe caught my eye because it doesn't use a bread pan.... (plus it's very yummy)


2 Cups sifted flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ Cup shortening
1 Cup sugar
2 eggs
1 teaspoon vanilla
1 Cup mashed bananas (make sure they are very ripe for the best flavor)
½ Cup chopped pecans (I like to use pecan chips)
1 teaspoon flour


Preheat oven to 350 degrees and grease a 9 inch tube pan, set aside.

Sift together the 2 cups flour, baking soda, cinnamon, salt and nutmeg.

Cream together the shortening and sugar. Blend in eggs and vanilla; mix well. Add the dry ingredients alternately with the bananas, mixing just until blended.

Combine the pecans and 1 teaspoon flour; stir into batter. Pour into the prepared 9" tube pan.

Bake in the preheated oven for 45-50 minutes or until bread tests done. Cool in the pan for 10 minutes then remove and cool on a rack. This recipe makes 1 loaf.

Monday, April 15, 2013

Riesling Peach Glazed Ham!

Riesling-Peach Glazed Ham

I made this ham for our extended family reunion. Everyone loved it and there was no leftovers!!!!
  • 1 fully cooked smoked bone-in half ham (6-8 lb)
  • 1 cup Riesling wine
  • 2 sprigs fresh thyme
  • 1 shallot, finely chopped
  • 1 18 oz jar peach preserves
  • ½ cup packed light brown sugar
  • ½ cup stone-ground mustard
  1. Preheat oven to 350 degrees
  2. Line a shallow roasting pan with foil
  3. Place ham on the rack in roasting pan
  4. Put ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone
  5. in a 1 quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat
  6. Reduce heat and simmer uncovered until the wine is reduced to ½ cup
  7. Remove from heat and discard thyme sprigs
  8. Stir in peach preserves, brown sugar, and mustard
  9. Brush half of glaze mixture over ham
  10. Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes
  11. Cover loosely with foil
  12. Bake 30 minutes longer or until thermometer reads at least 140 degrees
  13. Let stand 15 minutes before slicing and serving