The Family Cookbook
Culinary Heirlooms
by Doug Anderson
Greetings Bulletin readers, it's time for a change. I have opted to discard Chanticleer: Confidential for a more family-oriented format. (And the Editor has agreed.) I am hoping to bring out the best in our family's culinary heritage by inviting all of you, the readers, to submit your recipes and have them printed here for posterity. Don't be shy, I promise I'll be nicer than I was in Chanticleer: Confidential! I also have plans for condensing the entries and having them put together in a hardbound format, but that is only if response is great enough to merit.
Let's get the ball rolling!
Donna Mae's Bodacious Banana Bread
Reprinted from Bulletin 031, March 31, 2003
Measure 1 cup milk with 1 TSP Lemon juice and let sit to sour.
Cream together 1/2 cup butter, 1 cup sugar and add 2 eggs.
Beat in 3 mashed, overripe bananas and sift 2 cups flour.
Sift 1 teaspoon baking soda (making sure there are no lumps, crushing with fingers when necessary.)
Add the flour mixture to banana mixture, alternately, with the soured milk.
Pour this mixture into well-greased pans. (Donna suggests Pam.)
Bake at 350 degrees for 1 hour, do the toothpick test and act accordingly.
(If using glass pan, decrease oven temperature by 25 degrees.)
Donna sends along with this recipe a tip that is very ingenious; Freeze your overripe bananas three to a bag and use at your convenience! Thanks Donna, you are a credit to our family's culinary heritage!
See, that wasn't very painful, was it? Now come on, all you aspiring chefs, let's see what you got! (Sorry about the grammar, Chief!)