Monday, November 8, 2010
Thursday, November 4, 2010
Friday, September 24, 2010
- 1 3/4 cups unbleached flour (any all purpose flour will do)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sugar (I like Raw Cane or Turbinado)
- 1/3 cup shortening (Crisco)
- 2 eggs
- 2 tablespoons milk (or soy milk)
- 1 cup mashed ripe bananas (3 bananas)
- Optional - 1/4 cups nuts (I hate nuts in my bread)
- Optional - 3/4 tablespoon Vanilla extract (I love vanilla!)
Preheat oven to 350
Bowl 1 Sift together in a large bowl, flour, baking powder, baking soda and 3/4 teaspoon salt.
Bowl 2 Beat sugar and shortening together (the messy part). Add eggs one at a time and the milk (and the vanilla).
Bowl 3 smaller bowl Smash bananas till smooth.
Mix all ingredients together in the largest bowl and beat till smooth. It will be pretty thick. Your preference, wet into dry or dry into wet.
Turn the batter into a greased loaf pan. Bake at 350 for 60 - 65 mins. Cool in pan for about 5 min. then remove and cool on a wire rack. (If your oven runs hot and the first one comes out too well done, try 325 for 65 mins then turn off the oven and leave it in another 5 minutes.
Be sure to preheat the oven!
Thursday, December 3, 2009
The first step is to sear the meat in a non-stick frying pan. It will stick a little anyway. Heat the pan and put the pork in and sear it on all sides, even the edges. It will smell wonderful! The browning and what sticks to the pan is the beginning of the gravy flavor.
When the meat has been seared all over, carefully add water to the pan and cover on med-low heat. This will be the bulk of the cooking time, adding water when needed and turning the pork. The goal is to let the meat cook and tenderize while the water takes on flavor.
Add a few drops of the Gravy Master about half way through. Just before finishing mix Wondra flour (you can use any flour but it will have lumps) with COLD water. Add slowly to the gravy.
I usually take out the meat while I thicken the gravy. It will start to bubble and thicken. Salt and Pepper to taste. When it is the color and consistancy you want, put the meat back in and get ready to serve. (If the gravy is lumpy, just pour it through a sieve)