Wednesday, October 27, 2010

Joy in the Kitchen

There is pleasure in cooking and baking for me.  Last night the kids, my husband and I carved pumpkins.  I roasted pumpkin seeds and made banana bread.  I also fried green tomatoes in there somewhere and managed to make it to bed at 10.  Not too bad.

I can't help but love cooking and baking, except the mess part, but if I clean as I go it's not too bad.  It is almost like a therapy of some kind.  I think the banana bread recipe I make is the best I have ever had.  It is soooo moist and yummy.

Banana Sour Cream Bread

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream 2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.