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
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
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
- Preheat oven to 350 degrees
- Line a shallow roasting pan with foil
- Place ham on the rack in roasting pan
- Put ovenproof meat thermometer in ham so tip is in center of thickest part of meat and does not touch bone
- in a 1 quart saucepan, heat wine, thyme sprigs, and shallot to boiling over medium-high heat
- Reduce heat and simmer uncovered until the wine is reduced to ½ cup
- Remove from heat and discard thyme sprigs
- Stir in peach preserves, brown sugar, and mustard
- Brush half of glaze mixture over ham
- Bake uncovered 1 hour 30 minutes, basting with remaining glaze mixture every 30 minutes
- Cover loosely with foil
- Bake 30 minutes longer or until thermometer reads at least 140 degrees
- Let stand 15 minutes before slicing and serving