Tuesday, June 29, 2010

Rich Banana Bread

Banana bread is one of my favorite treats.  My grandma makes it in a metal coffee can, so her banana bread always has circular ridges all the way around it, and the slices are round.  I don't have any metal coffee cans so I had to make this recipe in a normal bread pan, boring, but probably a prettier picture.

Janet's Rich Banana Bread
Source:  Allrecipes.com


1/2 cup butter, melted
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups AP flour
1 tsp baking soda
1/2 tsp salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced


Preheat oven to 350 degrees F.  Grease a 9x5 inch loaf pan.

In a large bowl, stir together the butter and sugar.  Add the eggs and vanilla, mixing well.  Combine the flour, baking soda and salt, then stir it into the butter mixture until smooth.  Fold in the sour cream, walnuts and bananas.  Spread evenly into the prepared pan.

Bake at 350 for 60 minutes or until a toothpick inserted into the center comes out clean.  Cool in pan for 10 minutes before transferring to a wire rack to cool completely.

Sunday, June 27, 2010

Onion Strings

Brent's parents have the best outdoor kitchen area.  There's a gas burner right beside the grill, and all this is set on a large bar/countertop with lots of area to spread out to visit, cook, etc.  For Memorial Day we decided to fry some onion strings and with the outdoor burner, we didn't have to stinky up the inside of the house with the hot oil smell. 

I wish I had a picture of the HUGE pile of onion strings I made, but I honestly believe I would have been physically injured if I had put blog pictures between the hungry masses and the hot fried onion goodness I was dishing up.  Instead I had to settle for a picture of a handful I was able to grab and sneak off with.

PW isn't kidding, just when you think you've made enough of these, go ahead and double what you've already done.  They are THAT good.  I used a cast iron dutch oven and a fry thermometer to keep my oil temperature as constant as possible.  Also, wear an apron if you are wearing a new shirt (this is probably obvious to most of you experienced friers out there).


1 whole Large Onion
2 cups Buttermilk
2 cups All-purpose Flour
1 Tablespoon (scant) Salt
¼ teaspoons (to 1/2 Teaspoon) Cayenne Pepper
1 quart (to 2 Quarts) Canola Oil
Black Pepper To Taste


Slice onion very thin. Place in a baking dish and cover with buttermilk.  Soak for at least an hour.

Combine dry ingredients and set aside.

Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and toss into the hot oil. Fry for a few minutes and remove as soon as golden brown.  Drain on a paper towel and salt to taste.

Friday, June 25, 2010

Key Lime Cake

Mom and I prepared all the food for Caleb's birthday party ourselves.  Of course, Caleb had his own cake and we knew that once he was finished with it, nobody would want a piece for themselves, so we decided on a Key Lime Cake for the adults to enjoy.  It was a small party with family and friends and everyone, especially Caleb, enjoyed themselves.

Caleb got some awesome toys

And chatted with some friends

It was kind of a big day, so after a bath to get all the cake and frosting out of his hair, he took a little nap.

And while he was napping, the adults had some Key Lime Cake. 

Key Lime Cake
As seen on the Tulsa World website

Serves 12

Key Lime Cake


1 (3-ounce) package lime-flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted AP flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
5 large eggs, slightly beaten
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tbsp lemon juice
1/2 tsp vanilla extract
1/2 cup lime juice (from about 25 small Key limes or 4 large regular limes)
1/2 cup confectioners' sugar


Preheat oven to 350 degrees.  Grease and flour three 9-inch round cake pans.

In a large mixing bowl, mix the first six ingredients well.  Add the eggs, oil, orange juice, lemon juice and vanilla.

Divide the batter evenly among the three pans and bake for 35 to 40 minutes.  Teast for doneness by lightly touching the tops of the layers or inserting a toothpick.  Cool the layers in the pans for 5 minutes, then turn them out onto cooling racks to cool completely.

While the layers are still hot, mix the lime juice and confectioner's sugar and pour it over the layers on the racks.  Pierce the layers with a fork to allow the glaze to better soak in.  Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing


1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 (1 pound) box confectioners' sugar


Cream the butter and cream cheese.  Beat in the confectioners' sugar until the mixture is smooth and easy to spread.  Spread the icing between the layers, on the top and sides of the cake.