I’m sure we have all had a bunch of bananas sitting on our counter and after a week come to realize that no one has eaten any of them… and they’re all getting extremely ripe. So here is a great recipe for you to try….my family just love it! Grab a bunch of ripe bananas about 6 to 8… this is just perfect for this double batch of sour cream banana bread.
In one bowl beat together…
- 4 eggs
- 1 cup of sugar
- 2 teaspoon of vanilla or almond extract
- 10 heaping tablespoons of sour cream
- 2/3 of a cup of vegetable oil
After this is thoroughly mixed add in your 6 to 8 ripe bananas and whisk or I like to use an electric hand mixer to thoroughly mixed it together.
And then in the second bowl mix together…
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 4 cups of flour
Optional items that you can add could could be a half a cup of dried cranberries, dried blueberries, walnuts, or even chocolate chips.
Combine your dry ingredients with your wet ingredients and gently mix together.
Grease to 2 bread loaf pans, place them in a preheated oven on 350° for 45 to 50 minutes
Let stand for 10 minutes and pop out the banana bread from the bread loaf pans… Place on a plate cover until it cools off.
Make sure you lightly cover it even when it is still warm, so that the bread does not dry out.
Add a little butter… peanut butter… or your favorite fruit jam and enjoy this delicious homemade bread.
Lynn A. C. Wilson – Resume of a Mother
At one point we became members of a 4H group… for a fund raiser they would make pumpkin pies to sell at a annual fall festival. People swarmed over to our table to get these homemade pumpkin pie’s as if they were something really special. Being new to the group I couldn’t figure out what was so interesting about these pies… since it didn’t looked any different from any other pumpkin pie I’ve seen in the local supermarket. So I had to ask them what the secret was… and they shared it with me, it was Hubbard Squash.
First of all I have never heard of that style squash… and when I went to look for it here in New Jersey I had a hard time finding it. One fall afternoon we were in Pennsylvania… and I spotted this weird looking blue colored squash, when I asked them what the name of it was lo and behold it was “the Hubbard squash”. Absolutely overjoyed that I found it… I picked it up for just a couple of dollars and brought it home.
At first glance I thought I would just cut it into chunks and cook it down like I would for a pumpkin. There was no way in the world unless I got an axe that I could actually cut into this thing. So I decided to put the whole thing in the oven and cook it down and it took about 12 hours. So I have continued doing this for the past 12 years or so.
One of our favorite outings is to go to Pennsylvania and hit the Amish farm markets in the Fall. There I can get a 5 to 7 pounds Hubbard Squash… anywhere from $3 to $5 dollars. This is a good size to make several loaves of bread, muffins, soup and or cookies. It freezes well… And taste just like pumpkin but even better!
Here are a few pictures of it going into the oven, what it looks like coming out of the oven, cutting it open and scooping up the pulp etc. I will put it in freezer bags… and freeze it for when I need to bake. Check out this funny looking squash… try it out and taste and see how delicious it is! Let me know if you have any good pumpkin bread recipes to share!
Before going in the oven…
After cooking on 200 for about 10 hours…
The first cut before cleaning out the pulp…
Cleaning out the seeds….
all cleaned out….
yummy pulp for pumpkin pie, bread, soup, muffins and cookies….
Lynn A. C. Wilson – Resume of a Mother
Happy Fall everyone!!!…..Have you been apple picking yet? We just did our annual visit to a semi local farm for a hayride into the apple orchard fields to pick our apples for the season. I think I enjoy this more that our kids ever did…I think they go just for me. But my whole family loves the benefits of fresh, crisp apples, apple pie, a sliced up apple with peanut butter, or our favorite ….homemade applesauce and homemade applesauce muffins.
This is a real treat for us. Great for a fall morning breakfast, a snack during the day or a “just because I need a little something, something” as we say in our family.
Here are my two favorite recipes….I hope you enjoy them. Share your favorite things that you make with apples and feel free to share your recipes with all of us too in the comments below.
I usually do this in the crock pot overnight on low and you can also do this on the stove top until the apples are soft and then blend together in a food processor or blender.
Let it cool down and then I put the applesauce in zip lock sandwich bags…lay them flat and freeze for future use.
- 6 apples (I like to mix and match different apple selections)
- 1 cup water
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar (brown sugar is extra yummy)
- 1 teaspoon cinnamon
Dump everything in the pot and cook on low stove top or crock pot and then blend together until a sauce texture.
(You Can Also Use a Bread Pan or Bundt Pan Too)
- 2 ½ cups flours
- 2 eggs
- ½ cup sugar (¾ if you like your muffins really sweat)
- 1 stick of melted butter
- ¼ teaspoon of salt
- 2 teaspoons of baking powder
- 1 teaspoon of baking soda
- 2 teaspoon of cinnamon
- 1 – ½ cups of applesauce
Bake at 350 for 12-15 minutes for muffins
Lynn A.C. Wilson – Resume of a Mother