Banana-Walnut Bread

Freshly-baked loaf sliced to show moist, dense crumb.

Developed September, 2017. Modified from an online recipe to eliminate the traditional dry-ingredient step.

2 eggs
1 c sugar
1 t baking soda
1 t baking powder
1 t salt
4 very ripe bananas, mashed
1 t vanilla
1/2 c vegetable oil
1 t cinnamon
2 c flour
1/3 c chopped toasted walnuts

Preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs and sugar. Whisk in baking soda, baking powder, salt, the bananas, vanilla, oil and cinnamon. Blend in the flour, a half-cup at a time, until just combined. Stir in nuts. Pour the batter into a greased 9-by-5-inch loaf pan. Bake on the middle rack for 55 minutes or until a toothpick comes out clean. Yields a 2.2 lb (1 kg) loaf. Store refrigerated. Freezes well. Variation: Toast slices and spread with cream cheese.

Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Walnut-Crusted Maple French Toast

Walnut-Crusted French Toast

Developed January, 2014. Delicious flavor, custardy interior, crisp exterior and more nuts!

1 egg
1/3 c half and half
2 t maple syrup
pinch of salt
2 slices hearty white bread (Arnold’s™ Country White is good)
4 t ground roasted walnuts, almonds, or pistachios
1 t vegetable oil
1 t butter

In a shallow bowl, beat the egg well, and stir in syrup, cream, and salt until well-mixed. Cut each slice in half. Heat the oil in a 10-inch non-stick skillet over medium heat until shimmering, then add the butter. When bubbling has stopped, soak each piece of bread thoroughly on both sides in the egg mixture, and add to the pan. After the bread has been added, spread a teaspoon of ground nuts on the top of each piece, and press with the back of fork so they will stick to the egg. Fry about 3 minutes until lightly browned and then lower heat, flip, and fry another 2 minutes until lightly toasted. Serves one or two. Easily doubled using a griddle or large skillet.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Nut Butter Sandwich on French Toast

 Created January 2, 2014. Another tasty way to eat more nuts.

1 oz peanut butter
1 oz ground toasted walnuts
1/2 T maple syrup
1 t vegetable oil
1 large slice Easy French Toast, cut in half

Add the peanut butter and walnuts to a small bowl, and soften in the microwave. Stir in the syrup, and heat until bubbling in the microwave, about 1 minute. Carefully set aside to cool; the filling will be hot. In a nonstick skillet, reheat the French toast in vegetable oil until crisp on both sides. Spread the nut mixture between the French toast slices. Serve with knife and fork. Serves one but is easily doubled.

Apple Quick Bread

Apple Quick Bread Cooling on a Wire Rack

Developed November 12, 2013 from an online recipe.

1 c (240 g) sour cream
1 c (180) brown sugar, packed
2 large eggs
2 t vanilla extract
2 t baking powder
1/2 t baking soda
1/2 t salt
1-1/2 t ground cinnamon
1/4 t nutmeg
2 c unbleached all-purpose flour
2 medium cooking apples, peeled, cored and finely chopped
1 c dry-roasted chopped walnuts, divided

Preheat the oven to 350 ºF (175 ºC). Whisk together the sour cream, sugar, eggs and vanilla in a large bowl until well blended. Mix in the leavening agents, salt and spices and then stir in the flour, a half-cup at a time, until incorporated. Fold the apples and half the nuts into the batter, and transfer to a 9 inch x 5 inch greased loaf pan with a spatula. Distribute the remainder of the nuts on top, and press them firmly into the batter. Bake about 60 minutes on the center rack, or until a toothpick inserted into the middle comes out clean. Cool in the pan for 30 minutes and then remove the loaf to a wire rack to cool completely before serving. Suggestion: Slice thinly, broil in toaster oven until crusty, and spread cream cheese on top. A treat!

Apple Sauce

Adapted from an Alton Brown microwave recipe. Similar apple varieties, one tart, two sweet, can be substituted. First prepared April 22, 2012.

1 Golden Delicious apple
2 Fuji or similar apples
1/2 c apple cider
1 T brandy
1 T butter
1 T brown sugar
1/4 t ground cinnamon
pinch ground nutmeg
pinch salt and pepper

Peel, quarter, core, and coarsely chop the apples into half-inch pieces. Combine with the other ingredients in a two-quart saucepan over medium heat. Cook covered at a slow boil for about 12 minutes, stirring occasionally, until the apples are soft. Off heat, mash to a coarse texture. Let cool covered and undisturbed to permit natural pectin to thicken the sauce. Serve warm or cold, with pork roast, pork chops, pancakes, potato pancakes, oatmeal or other hot cereal, or on its own as a light snack, dusted with a little cinnamon-sugar topping.
Variation #1: Stir 1/4 cup of ground roasted walnuts into the sauce half way through cooking for extra flavor and nourishment. 
Variation #2: replace a Fuji with the flesh from a ripe Japanese persimmon.

Buttermilk Pancakes

Adapted from Betty Crocker’s Cook Book, 1961 Edition. Recorded December 18, 2011. A lower protein all-purpose flour such as White Lily™ Bleached All Purpose make a tenderer pancake. These cakes rise high and can really soak up the maple syrup.

1 large egg
1 c buttermilk
2 T oil
1 c all-purpose flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt

Combine egg, buttermilk, and oil in a bowl. Whisk in the dry ingredients until flour is moistened. Heat a non-stick griddle or skillet to 325 degrees F (165 C). Hint: A drop of water should dance on the griddle. Spray lightly with cooking spray. Using a ladle, pour a scant 1/4 c of batter onto the griddle for each cake. When bubbles have broken around the edges and the center has begun to gel, turn over with a spatula and bake the other side. When steaming slows, the cakes are done. Keep completed cakes in a warm oven until all the batter has been consumed. Yields 9 to 10 4-inch (10 cm) cakes
Variations: Stir 1/4 cup of toasted ground nuts such as walnuts, almonds, cashews, or pistachios into the batter when it's prepared. Or, after pouring the batter, top each cake with fresh blueberries or toasted ground nuts, or both. For a special breakfast or brunch, construct Nutty Fruity Pancake Stacks.

Maria Cookie Sammies

Recorded 2-22-10

12 Maria cookies [look in Hispanic food section of your mega-mart]
2 T dark fruit preserves
2 T sunflower seed butter [Target and Trader Joe sells] or coarse natural peanut butter
1 T toasted walnuts or pecans [see NOTE]

Spread a teaspoon of nut butter on a cookie. Dip the sticky side into a dish spread with finely-chopped nuts. Spoon a teaspoonful of a rich dark preserves (black current, black raspberry, blueberry, blackberry, plum etc.) onto the nutty side. Complete the sandwich with another cookie.

Makes 6 sammies. Julian ate two quite willingly. He's two.

NOTE   
Spread a cupful of walnut or pecan pieces in a baking pan. Place in a preheated oven at 275 ºF. Toast for 10 minutes or at the first smell of nutty aroma. Let cool at room temperature. Chop very finely to the consistency of coarse sand. I keep a bowl of toasted walnuts in my mise en place. Great to toss into whatever you are eating or just nab a handful as a quick energy boost from high quality fats and proteins. Toasting enhances flavor and improves digestibility.