Tuesday, November 18, 2008

Cold Day/ Warm Oven

It was so cold and windy here today! The children went out after lunch to rake some leaves and came in with rosy cheeks, begging for hot chocolate!

I was unusually productive in the kitchen. It seems that the cold temperatures outside inspire me to fire up the oven inside! While the children were out raking, I made some mouth-watering Banana Cream Bread. This delicious recipe is from Martha's Family Cookery Book, which is available from my friend, Marmee Dear .

Banana Cream Bread

Combine in a large mixer bowl with beaters:
1 1/3 cups oil (I used apple sauce)
3 cups sugar
4 eggs
6 ripe, mashed bananas
1 cup sour cream
1 TBSP vanilla
1 1/2 tsp sea salt

Mix until smooth. Then, add:
4 cups unbleached, all-purpose flour
1 1/2 tsp baking soda

Mix just until blended. Do not over mix.
Add 2 cups chopped walnuts.

Divide into greased and floured loaf pans. Fill 2/3 full and sprinkle tops with raw sugar to form a sugar crust. Put in a pre-heated oven and bake at 350 degrees for 40-60 minutes. Loaves are done when tops are crowned, lightly browned, and a toothpick inserted into center comes out clean. Remove bread from oven and cool in pans for 5 minutes before turning out onto cooling rack.

This bread is superior in flavor if you use very, very ripe bananas, then cool, wrap and age the bread in the refrigerator or freezer at least one day before serving.

Yield: 2 large loaves, or 3 medium size loaves, or 4-6 mini loaves.

Then, I made this delicious and EASY Chicken Pot Pie for supper, plus an extra one for the freezer! This fool-proof recipe is from my friend, Marnie, and has been in my recipe collection for 10 years now!

Chicken Pot Pie

6 chicken breasts
16 ounce package mixed vegetables
1 can cream of chicken soup
1 can cream of potato soup
1 can cream of celery soup
1 soup can chicken broth
1 cup self-rising flour
1 cup milk
1 stick melted butter

Cook chicken breasts. Debone and cut into small pieces. (Reserve the broth.) Cook 1 16-ounce package of mixed vegetables in chicken broth. Mix chicken pieces, cooked vegetables, cream of chicken soup, cream of potato soup, cream of celery soup, and soup can of chicken broth from cooking the chicken. Pour into 9x13 inch pan sprayed with Pam.

Crust: Mix 1 cup self-rising flour, 1 cup milk, and 1 stick melted butter. Spoon over top of chicken and vegetable mixture. Bake at 425 degrees for 30-35 minutes, or until golden brown.


When Joseph (14) got home from school, he snuggled up with Matthew (6) and helped him with his reading! It really warmed my heart to see that!!

After supper, it was bathtime -- and what better way to warm up after a chilly day than with a nice hot bubble bath??

Isn't that the cutest picture??? :)

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