The finished results of my Mom's recipe for banana bread.
I do love my whole-wheat-nutrition-packed recipe for banana bread, but sometimes I just crave my Mom’s!
- 1 ¾ cup all purpose flour
- 1 ¾ teaspoons double-acting baking powder
- ¾ teaspoons salt
- ½ teaspoon baking soda
- 1/3 cup room temperature butter
- ½ cup packed brown sugar
- 2 eggs, well beaten
- ½ cup pecans or walnuts, chopped roughly
- 1 teaspoon grated orange rind
- 1 cup bananas, mashed
- Mix dry ingredients together with whisk.
- In a separate bowl, cream butter; add sugar gradually until light and fluffy. Add eggs and beat well. Stir in nuts and rind.
- Add flour alternately with the mashed bananas. Do not over mix.
- Bake in a greased 8”x4”x3” loaf pan, at 350F for 55 minutes, or until done (toothpick inserted into middle comes out clean).
- Store for at least 6 hours before cutting/serving, preferably overnight.
Another blast from the past; I’m not a lover of potatoes, but I do like these.
- baking potatoes
- olive oil
- freshly ground black pepper
Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)
Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate. The idea is to flatten them, not mash them. You want the skins to crack and the insides to be rough.
Drizzle each potato (liberally) with olive oil, and season with salt and pepper.
Bake at 450F for about 15 to 20 more minutes, until crispy and golden.
This is one of my absolute favourites from my childhood. My mom made it with local wild rice. It needs to be started a day ahead, so requires planning! This recipe serves 4 people, but is very easily doubled.
- 1 cup wild rice
- boiling water
- ¼ cup butter
- ¼ cup chopped onion
- ½ cup sliced almonds
- ½ lb mushrooms, sliced or chopped
- 2 cups chicken broth
- 2 Tablespoons sherry
- 1 teaspoon salt
- Wash the rice under cool running water, then place in a heatproof dish or bowl.
- Cover the wild rice with boiling water. Let stand for 30 minutes, then drain.
- For a second time, cover the wild rice with boiling water, and let sit until cool.
- Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
- Mix in the rice, and stir until well coated.
- Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
- Cover and let sit overnight in the fridge.
- The following day, bake for 1 ½ hours at 350F
This recipe, adapted from the Laura Secord Canadian Cook Book (1966) is the closest approximation to my Grandmother’s squares. My Grandmother was born in 1910.
Preheat oven to 350F
Grease an 8” square pan
In a small saucepan combine:
- 2 cups chopped dates
- ¼ to ½ cup corn syrup
- ½ cup water
- ½ teaspoon vanilla
- 1 to 2 Tablespoons fresh lemon juice
Bring to a boil, and simmer until thickened and soft. Set aside to cool.
Mix together in a bowl:
- 1 cup whole wheat flour
- 1/3 cup all purpose flour
- 1 1/3 cups lightly packed brown sugar
- ½ teaspoon baking soda
- 1 1/3 cups rolled oats
With a fork, blend in
Stir until crumbly.
Press half of the crumb mixture into the prepated pan. Spread with the cooled date mixture. Cover with remaining crumbs and pat down until smooth.
Bake in a 350F oven for 30 to 35 minutes, or until light golden brown. Cool and cut into squares.
- 1 9” pie shell, partially baked (see below)
- 5 large eggs
- ½ cup skim milk
- 1 ½ cups whipping cream
- ½ teaspoon pepper
- ¼ teaspoon salt
- small log of creamy herbed goat cheese
- a few slices of bacon, cooked and crumbled
- 6 green onions, sliced small
Partially bake the pie crust, and have the other ingredients ready; the pie crust should be warm when it is filled.
- The crust should be fitted into a 9” glass pie plate, and “frozen” for about 30 minutes before baking.
- Adjust an oven rack to the lower-middle position and heat the oven to 375F. Line firm, chilled crust with foil, and fill with pie weights (or beans etc).
- Bake until the pie dough looks dry and is light in colour, about 25 to 30 minutes. Transfer the crust to a wire rack and remove the weights and foil.
- Whisk together the eggs, milk, cream, pepper and salt.
- Move the oven rack to the middle position, and reduce the oven temperature to 350F.
- Sprinkle the bacon, onions, and crumbled goat cheese evenly over the bottom of the warm pie shell.
- Pour the egg mixture into the shell until it reaches about 1/2” from the top of the crust.
- Bake until the top of the quiche is lightly browned and a knife inserted about 1” from the edge comes out clean, about 40 to 50 minutes.
- Cool to desired temperature on a wire rack.
Note: if you want to use more filling ingredients and less custard, use 4 eggs, and 1-1/2 cups liquid. Use any cheese and/or sauteed vegetables that you like, such as seafood, leeks, broccoli, onions, etc
A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven. Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.
- 2 large onions, sliced thinly
- 2 medium potatoes, sliced thinly
- 1 lb lean ground beef, or lamb
- ½ cup long grain white rice, uncooked
- ½ to 1 cup finely diced celery
- 10 oz condensed tomato soup
- 10 oz soup can of very hot or boiling water
- salt and pepper, to taste
- dried or fresh herbs, to taste
- Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
- Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
- Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
- Evenly distribute the dry rice over the ground beef.
- Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
- Mix soup and hot water together, and pour over top of the casserole.
- Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend
Slice the Beets and the Red Onion
- 2 tablespoons sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 8 whole cloves
- 1 clove garlic, peeled and chopped
- 1/3 cup cider vinegar
- 1/4 cup water
- 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
- 1 small sweet red onion, sliced and separated into rings
- Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
- In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
- Cover and refrigerate at least 1 day.
- Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.