I didn’t finish the guest room yet. I still have to put the closet door on. I promise that’s at the top of my list for 2016. And my lovely dining room – which was done before the start of the blog – has a wall-to-wall that has GOT TO GO! So I feel the need to tackle those UFOs (unfinished objects) soon. Those are the first two. The rest of them aren’t really unfinished, because they haven’t been started. But they have been started inside my head. And that’s almost as bad. Continue reading…
Sometimes you just have to add something new to the Thanksgiving repast. This is from the Nantucket Open-House Cookbook by Sarah Leah Chase. I took them to a family gathering many years ago so that we would have something to nibble while the cook was prepping lunch, which we would all nibble while we were all helping prep dinner. They were such a hit that I have continued to make them regardless of which delegation of family members were are with. I even mailed them to my step-daughter when she couldn’t come home for Thanksgiving. They are easy to make ahead and freeze extremely well.
The only change I have ever made to this recipe is to leave out the crystalized ginger. I’m sure it would be totally tasty with it, but I like the smooth texture of muffins without the extra stuff. I also tend to make minis instead of full sized muffins. It’s easier to deceive yourself into thinking that you’ve eaten less this way. One or two bites, and you’re done. I also use baking spray instead of paper cups. I don’t want to lose a morsel of this tender goodness! Continue reading…
I found this recipe over 25 years ago in a book about Thanksgiving traditions. It’s become a staple in our family ever since. And when you’ve been apple picking, it’s a great way to cook up some fresh off the tree fruit. It freezes really well too. I usually make half a dozen 1/4 size loaves and save them for later!
1/2 cup shortening
1 1/2 cups sugar
2 large eggs, lightly beaten
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
2 very ripe bananas, peeled and smashed
2 cups apples. peeled and chopped (about 1/2″ dice)
1 tsp vanilla extract
Preheat oven to 350°. Grease and flour 9″ loaf pan. Cream together shortening and sugar until light. Add eggs. Sift together dry ingredients. Beat together with shortening mixture. Stir in remaining ingredients. Pour batter into prepared loaf pan and bake 1-1 1/2 hours or until knife inserted into the middle comes out clean. If using 4 one quarter size loaf size pans, bake approx. 45 minutes.