Bananarama Mini Muffins
December 6, 2008|Comments (36)
The second morning with our children, we made mini banana muffins together. All three of our talented and creative children took part in the measuring, mixing, mashing, scooping, and sprinkling. The results? Very happy cooks and taste-testers!
One of my girls (Did I really just say that? It felt so natural… so completely right that I should have girls plural. You know?) looked down in this picture so I could post it. Remember that I can’t show their full faces until the papers are signed and the deal is sealed.
Here’s what you’ll need:
- 2 1/2 bananas, mashed
- 3/4 cup white sugar, plus a little extra to sprinkle on the tops before baking
- 1 large egg or 2 Bantam eggs (Where else can you find recipes which include Bantam eggs?)
- 1 1/4 cup all-purpose white flour
- 1/4 cup graham or whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup melted butter
Preheat the oven to 400 degrees Fahrenheit and grease the muffin tins. Mash the bananas and mix in the butter, sugar, and eggs. Sift the dry ingredients together into a bowl. Create a well in the wet ingredients and pour in the sifted mixture. Stir until just moist throughout. Spoon the batter into the greased mini muffin tins and sprinkle the tops with sugar. Brown or white sugar works just fine. Bake for 18-20 minutes. See? Easy-peasy.
The kids have been reading your comments and LOVE what you wrote. I apologize for not being able to make my usual rounds but I have three (soon four) wonderful and precious distractions. I did show them a few of your blogs and they are very excited that so many of you have written messages to them. Thank you so much!
Lots of love,
The Razor Family
Cane Syrup Skillet Cake
November 12, 2008|Comments (9)
I know you want the recipe for this sweet country treat! Grab your cast iron skillet and get ready for a slice of heaven. Like anyone could stop at one slice. Read more…
Harvest Pear Pie
September 24, 2008|Comments (17)
I must confess… few things in life prepared me for the shear ecstasy, bliss, unadulterated exultant happiness of pear pie. That’s it. I surrender to the taste and texture that dances across the tongue in a parade of flavors that act as a Star Trek transporter to a seat at your grandma’s kitchen table but with disco lights and music. I’ve got the fever, y’all.
- 2 recipe pastry for a 9 inch pie crust (click here for my recipe)
- 1/2 cup + 1 Tbsp turbinado sugar or raw sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon or pumpkin pie spice
- 1 teaspoon orange or lemon zest
- 5 cups peeled and sliced pears
- 1 tablespoon butter
- 1 tablespoon lemon or orange juice
DIRECTIONS
- Combine dry ingredients and rind in mixing bowl. Dust off hands and crank up that kickin’ music that just came on the radio. This is pie, people, and we’re going to rock out.
Arrange pears in layers in a 9 inch pastry lined pan (the pastry dough should be cold when you roll it out), sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with juice. Do a little dance…get down tonight…
- Roll out remaining dough; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge. Or use a fork. Or whatever it is that you do… I totally trust your judgment. After all, it is your pie.
- Options. You know I LOVE options. Choose your own adventure: shiny crust or extra crispy crust? For a shiny pie crust, brush the unbaked top crust with an egg wash made from one egg and 2 tablespoons cream. For an extra-crispy pie crust with a golden color, brush the unbaked top crust with water, and sprinkle it with sugar (use turbinado, if you can). Get down, get down, get down, get down, get down tonight…
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.
- Remove from oven. Inhale. Call Yankee Candle Company and tell them to quickly sniff this pie and make you a candle to match — STAT. Let cool just a bit and cut your first slice. WARNING: This pie tastes like “more” so biter beware. One slice is never enough. Never.
NOTE: You can substitute white sugar for the turbinado sugar. You won’t hurt my feelings. But I personally enjoy my pie even more knowing that I’m not getting as many calories. Raw sugar can make for a more moist pie. This doesn’t bother me but for those of you who are pie-critics… just use the white sugar, okay?
