Pear & Apple Cobbler

PEAR & APPLE COBBLER

It definitely has been a while since I've posted a recipe. I attribute that to it being summer and no one wants to be in a hot kitchen during the summer. I've been cooking and baking less due to the heat. I also have been trying to cut down the sweets and fatty foods. But Sunday is our cheat day. So I made a cobbler to celebrate. Anyway, the recipe is as follows!

WHAT YOU'LL NEED:

• Butter or nonstick spray, for baking dish
• 2 1/2 cups peeled, cored and sliced Granny Smith apples
• 2 1/2 cups peeled, cored and sliced Bosc pears
• 3/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinammon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon table salt
• 4 tablespoons unsalted butter, softened, divided

 Topping:

• 1 cup self-rising flour
• 1 cup sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 4 tablespoons unsalted butter, softened

Ice cream, for serving

DIRECTIONS:

Preheat the oven to 350 degrees F. Butter or spray a 31 x 23 cm baking dish.
Toss the apples, pears, sugar, flour, vanilla, cinnamon, allspice, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, egg, and 2 tablespoons of butter. With a spoon, drop the topping onto the apples and top with remaining pats of butter.

Bake until the crust is golden and the fruit is tender the cobbler for 40 to 45 minutes. Serve with vanilla ice cream

I hope everyone is enjoying their summer and I hope all that try this recipe enjoy it just as much as we did.

Until Next Post,

BEST DISHES from

THE SOUTHERN BELLE

Fresh Strawberry Pie with Blueberries

FRESH STRAWBERRY PIE W/ BLUEBERRIES

I love this pie for so many reasons. The main reasons being because there's not much cooking involved, its very fresh and cool (perfect for summer), and it combines some of my favorite fruit. I like that it's super simple. So here's how to make it.

What You'll Need:

• 1 unbaked pie shell (9 inches)
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 package strawberry gelatin (3 oz.)
• 3 cups fresh strawberries (sliced)
• 1 cup fresh blueberry
• Fresh Whipped Cream (for serving)

Directions:

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool completely.
2. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
3. Arrange strawberries & blueberries in the crust. Pour gelatin mixture over berries. Refrigerate until set.  Garnish with a dollop of whipped cream when serving.
   
   
   
   

Chocolate Pecan Bundt Cake

CHOCOLATE PECAN BUNDT CAKE W/ CHOCOLATE ALMOND GLAZE

 I made this yummy cake yesterday for Memorial Day Family Time. It was a hit. Not overly sweet. Just the right amount of chocolate and the pecans give it a little something extra.

What You'll Need:

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup whole milk
1/2 cup sour cream (4 ounces)
8 ounces (2 sticks) unsalted butter
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup chopped pecans

 

FOR THE GLAZE

3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter

1/4 teaspoon Almond extract

Directions

1. Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan ( I use Pam for Baking). Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl (set aside).
2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Lower the speed to the lowest notch and add flour mixture, alternating with milk mixture, ending with flour. Fold in pecans with spatula. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack.
3. Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and mix until smooth. Add almond extract. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

Strawberry Banana Pudding

 "I've never met a strawberry I didn't like"

~April Antoinette

STRAWBERRY BANANA PUDDING

Now that Spring is here and it's berry season, I can't seem to get enough of Strawberries. I've been buying them weekly just to eat alone but I have also been thinking of fun ways to use them in desserts. 

I was craving banana pudding last weekend. I thought, why not make it the ultimate banana pudding by adding my favorite fruit, THE STRAWBERRY.

This recipe is so simple to make. 

You can definitely make your own pudding (from scratch) but I opted for Jello Pudding.

So here's how to make it.

What You'll Need:

• Two packages of French Vanilla Instant Pudding Mix 
• 1 1/2 cups of whole milk
• 1/2 cup of heavy cream
• 1 container of cool whip (or you can make your own whipped topping)
• 5 bananas (diced into bite sized rounds) Reserving half a banana for decorative top
• 1 pint strawberries (diced into small rounds) Reserving 3 strawberries cut in halves for decorative top
• 1 box of vanilla wafers

DIRECTIONS:

Make the french vanilla instant pudding per package instructions but substitute 1/2 cup of whole milk for 1/2 cup of heavy cream (this makes the pudding a little more tasty and smooth).

Now it's time to arrange.

Start with a layer of the cookies around the bottom and against the side of your trifle dish (my container resembles a trifle glass but use whatever type of dish you prefer), Arrange a layer of banana and strawberry on top of the cookies, and then add a layer of pudding. Repeat these steps, ending with the pudding on top.
Now create a layer on top of the last layer of pudding using the Cool-Whip. Around the perimeter add cookies. Then decorate the top with remaining bananas and strawberries. SUPER EASY AND SIMPLE. But EXTREMELY DELICIOUS.

This is refreshing and sure to be a crowd please.

I hope you try this recipe out.

Leave your comments below.

Best Dishes to ALL!!

~April Antoinette

Lemon Vanilla Pound Cake with Lemon Glaze

Lemon Vanilla Pound Cake

It's early in the week and I felt like making something sweet for my sweetie. Pound cakes are easy to whip up. So I opted for this easy to bake cake with a sweet twist. I had a bunch of lemons left over from the weekend. So that's was the deciding factor. 

Here's my recipe.

I hope you enjoy. 

XxOo

What You"ll Need:

  

Cake

2 cups sugar

2 sticks of Butter, softened

4 Eggs (room temperature)

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup buttermilk

1 tablespoon freshly grated lemon zest

1 tablespoon freshly squeezed lemon juice

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

 

 

Glaze

1 1/4 cups powdered sugar

2 teaspoons fresh lemon juice

2 1/2 tablespoons milk

1 teaspoon vanilla extract

Directions

Heat oven to 325°F. Grease and flour 12-cup Bundt pan or 10-inch tube pan; set aside. ( I usually use Pam for Baking because it's easy and incorporated the butter and flour in a spray can)

Combine sugar and butter in bowl at medium speed until creamy. Scrape sides of the bowl to make sure all is incorporated. Continue beating, adding 1 egg at a time, until well mixed. 

In a small bowl, combine flour, baking powder, baking soda and salt.

Beat butter mixer and add flour mixture alternately with buttermilk, scraping bowl often, until well mixed. Add lemon zest, lemon juice, lemon and vanilla extract. Continue beating until well mixed.

Spoon batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. MAKE SURE YOU WATCH CAKE THROUGH-OUT. COOKING TIMES VARY WITH OVEN,

 

 Cool in pan 10 minutes.   Cool completely on cooling rack.

While cakes are cooling, stir together powdered sugar, lemon juice, vanilla extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake ( I use a self made piping bag)

Cooks Notes : Glazed Lemon Pound Cake can be baked in loaves. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Chocolate Pecan Pie- OH MY!

 

Chocolate Pecan Pie

Who can resist a Southern Classic such as Pecan Pie?? Not me. So I searched the internet to find the perfect recipe for this southern staple. I found an even interesting concoction with the addition of the chocolate and bourbon. I tested it and added a little twist to make it mine. This recipe is super simple and easy to follow.

 Cooks Note: Make sure to watch it at around 40 minutes (do not scorch your pecans).

 So here we go. 

 

 

What You'll Need:

• 3 tablespoons butter, melted
• 3 eggs, beaten
• 3/4 cup dark brown sugar
• 2 tablespoons flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3/4 cup dark corn syrup
• 3 tablespoons bourbon liquor ( I used Jim Beam)
• 1 1/2 cups pecan halves
• 1/2 cup mini milk chocolate morsels
• 1 (9-inch) unbaked pie shell

Directions

Preheat oven to 350 degrees F.

Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium bowl. Stir in brown sugar, flour, vanilla extract, almond extract, corn syrup and bourbon until combined. Add butter when just melted (make sure not to burn your butter).

Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.

Place on a sheet tray and bake for 50 to 60 minutes (less if you're using a gas stove, but make sure you're watching through-out the cooking process). 

Serve with a dollop of whipped cream

Who knew making a home-made pecan pie would be this easy??? This is quickly going to become my favorite pie to make. Now I have to master the home-made pie crust!

Remember all comments and feedback are welcome. 

Until Next Dish

Southern Smooches!

Pineapple Coconut Cake

Pineapple Coconut Cake

Hey Guys:

I'm back with another cake recipe. My presentation is the best with this one but it's delicious.

I took a traditional coconut cake recipe and added pineapple into the mix. Very fun and tasty to make.

So here we go.

What You'll Need

CAKE:

 2 sticks butter, at room temperature

2 cups sugar

4 eggs

3 cups sifted self-rising flour

1 cup coconut milk

1 teaspoon pure vanilla extract
1 cup of crushed pineapple
 

FILLING:

3/4 cup sugar

1 cup sour cream

4 tablespoons milk

1/2 cup flaked, sweetened coconut
1/4 cup crushed pineapple, drained
 

7-Minute Frosting:

1 1/2 cups sugar

1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup

1/8 teaspoon salt

1/3 cup water

2 egg whites

1 1/2 teaspoons pure vanilla extract

2 to 3 cups coconut, flaked and sweetened

DIRECTIONS:

Cake:

Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and pineapple. Continue to beat until just mixed. Divide batter equally among pans. Level batter in each pan. Do this several times to release air bubbles. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

Filling:

Stir together sugar, sour cream, milk, pineapple and coconut in a bowl until well blended. Add first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla. Frost the top and sides of the cake with the frosting. Sprinkle top and sides of cake with coconut.

If you have a great recipe for Pineapple Coconut Cake, i'd love to see it. I can always improve upon this recipe!

Thanks for visiting.

XOXO!

~April Antoinette

Red Velvet Brownies

Red Velvet Brownies

I looked up a lot of recipes and pieced together a few to create my own. I'll keep the blabbing to a minimum today and get right into the recipe.

What You'll Need:

• 10 tablespoons butter, melted (rougly a stick and a quarter)
• 1 cup white sugar
• ½ cup brown sugar, packed
• 2 eggs, slightly beaten
• ¼ cup buttermilk
• ½ teaspoon white vinegar
• 1 teaspoon vanilla extract
• 3 tablespoons red food coloring
• 2 tablespoons unsweetened cocoa powder
• 1 cup all-purpose flour
• ½ teaspoon of salt

Cream Cheese Icing:

• 4 oz of cream cheese
• 2 cups of powdered sugar
• 2 tablespoons of butter, softened
• 3 tablespoons of milk
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of almond extract

Directions

Cream butter and cream cheese until smooth, add in powdered sugar. Mix in both extracts. Use milk to thin out the mixture, you may need more than recommended or less. Depending on how fluid you like your icing to be. I then put mine in a piping bag and drizzle over brownies.

Directions:

1. Preheat oven to 325 F.
2. Line an 8 x 8 glass dish with greased parchment paper.
3. In a large bowl cream together butter, white sugar and brown sugar.
4. Mix in beaten eggs.
5. Mix in vanilla
6. Mix in buttermilk, vinegar.
7. Mix in unsweentened cocoa powder.
8. Add food coloring and mix to combine.
9. Add flour and salt.
10. Mix until smooth and well combined. Make sure to scrape down the sides of the bowl so that all dry ingredients are incorporated.
11. Pour batter into prepared pan.
12. Bake for 30-35 minutes or until a toothpick inserted into center comes out clean.
13. Remove brownies and let cool.
14. Drizzle with cream cheese icing and sprinkle with pecans
15. Cut brownies into squares.
16. They will last moist and chewey in air tight container (if they last past the day lol)

 

Sour Cream Coffee Cake with Maple Glaze

Sour Cream Coffee

Happy Friday Lovies!

I hope everyone has had a beautiful week! 

Last weekend (Sunday bake day) I wanted to try something different with Sour Cream. So I looked up a recipe for Sour Cream Cakes and found one on FoodNetwork.com. So I took that recipe and adjusted it to my to my liking and this is what happened.

I swear my man ate the whole thing by Monday! He loved it. I think it was the glaze but he said it was an amazing cake.

NOTES: This is not an easy cake. Make sure you watch it because depending on your oven, it may take less time than what's on the recipe. Also because of it's moistness, DO NOT ATTEMPT TO TAKE OUT OF PAN BEFORE IT IS COOL! I would say let it cool for at least 30 minutes before removing from pan and glazing.

Now let's get into the recipe

What You'll Need:

• 1 1/2 cups granulated sugar
• 1 1/2 sticks of unsalted butter (room temp)
• 3 extra-large eggs at (room temp)
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour ( I make my own. Will list how below)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon almond extract

For the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 tablespoons cold unsalted butter, cut into pieces
• 3/4 cup chopped walnuts and pecans, (optional but necessary in my opinion)

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons real maple syrup
• 2 tablespoons whole milk
• 2 tablespoons melted butter (salted)
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch pan.

Cream the butter and sugar in the bowl until light. Add in eggs one at a time, then add the vanilla, almond extract and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the batter until just combined (on slow speed if you're using an electric mixer).

Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, nutmeg, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts and pecans (I chop them very fine), if desired.

Spoon HALF the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50 to 60 minutes, until a cake tester comes out clean. (make sure you watch the cake, check every 10 minutes or so)

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Mix glaze together and drizzle as much as you like over the cake with a fork, spoon, or piping bag.

This cake takes time but it is super delicious!

My first one fell apart because I removed it from the pan to early. But I made another one and it came out GREAT!

Until NEXT TIME!

Happy Cooking and Best Dishes to you all

Fresh Strawberry Cobbler

Strawberry Cobbler

This dessert is sure to win you something. Whether it be more affection or a nice gift lol. I promise this is one of the most simple desserts but it is hands down one of the best things I've ever tasted. I personally used more than 3 cups of strawberries (just because) but all you need is what the recipe calls for.

So let's get into it

WHAT YOU'LL NEED:

• 3 cups fresh strawberries, diced
• 3/4 cup sugar
• 1 cup self-rising flour (if you don't have self rising see below for substitute)
• ½ cup sugar
• 1 cup milk
• ½ teaspoon vanilla extract
• 1 stick butter, melted

~whipped Cream for serving

MAKE YOUR OWN SELF-RISING FLOUR

1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt

DIRECTIONS:

• Preheat oven to 375.
• In a medium bowl, add strawberries and ¾ cup sugar.
• Stir to coat strawberries in sugar and set aside. (STRAWBERRIES WILL BEGIN TO MAKE IT'S OWN SYRUP)
• In a large bowl mix together flour and sugar.
• Add in milk, vanilla extract and melted butter.
• Stir until combined. Some lumps are good.
• Grease a 9-inch casserole dish. (I use butter flavored cooking spray)
• Pour batter evenly into dish.
• Spoon strawberries evenly on top of batter. PLEASE PLEASE, PLEASE DO NOT stir.
• Bake for 35-40 minutes or until golden.



VOILA!!! AND THERE YOU HAVE IT 

 

Please excuse my dirty stove, I just finished cooking Italian Food (Marinara everywhere)

So simple, So delicious.

Let me know if you guys make this. It is always a winner in my book,

Until Next Recipe

BEST DISHES TO YOU ALL. 

Hummingbird Cake



HUMMINGBIRD CAKE

I got the idea of making this cake from my MOM. Last Christmas, she made this cake and I practically ate the whole thing. I was the best cake I had ever tasted. So this year I decided I was going to try it on my own. I combined her recipe with other recipes I had found and a few additions of my own. True to form, I almost ate half of this cake alone. Luckily I let others taste it and got 2 cake orders shortly after. This cake is awesome. Something you definitely have to try.

Here's How I Made It. 

WHAT YOU'LL NEED

Nonstick baking spray ( Prefer PAM)

2 sticks (1 cup) butter, softened

2 cups granulated sugar

1 tablespoon vanilla extract

4 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1/3 cup buttermilk

4 medium mashed ripe bananas

One 8-ounce can crushed pineapple

Frosting, recipe follows

Optional garnishes: sweetened flaked coconut, chopped pecans

FROSTING:

2 sticks (1 cup) butter, softened

Two 8-ounce packages cream cheese, softened

2 cups confectioners' sugar

1 tablespoon lemon juice

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.

In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy. Add the eggs, one at a time, beating well after each.

In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition. Add the bananas and pineapple, beating until combined.

Using a measuring cup, spoon the batter into each of the three prepared pans (I usually use 3 cups for each prepared pan), one scoop at a time to ensure an even distribution. Slam the pans against the counter to get any air bubbles out.

Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes. Cool in the pans for 10 minutes. Remove from the pans and cool completely on wire racks.

Spread some Frosting between the layers. Spread the remaining frosting over the top and sides of the cake. Garnish with coconut and nuts.

Frosting:

Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy. Beat in the confectioners' sugar in increments. Lastly beat in the lemon juice and vanilla.

If you take the time to make this cake, I know it will become a quick favorite in your households. Let me know what you think.

Until Next Recipe.

PEACE, LOVE AND BEST DISHES TO YOU ALL.

Simple Apple Cobbler

Apple Cobbler

This dish is so easy, you can hardly mess it up. Instead of using Granny Smith Apples, I used Golden Delicious because that's what I had. Granny Smith Apples would work better but any sturdy apple could work.

WHAT YOU'LL NEED

Non-stick spray, for baking dish

5 cups of peeled, cored, and sliced Granny Smith Apples

3/4 cup brown sugar (I prefer dark)

2 tblspoons All-Purpose Flour

1 teaspoon vanilla extract

1/2 teaspoon grated cinammon

1/2 teaspoon of nutmeg

1/4 teaspoon of salt

4 tblspoons unsalted butter (softened) divided in half

Topping:

1/2 cup self-rising flour

1/2 cup of sugar

1/4 teaspoon salt

1 egg, beaten

2 tblspns unsalted butter (softened)

Whipped Cream (optional):

1 cup heavy whipping cream

1/2 cup of confectioners' sugar

1/8 teaspoon of ground nutmeg

DIRECTIONS

Topping: Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish.

Toss the apples, sugar, flour, vanilla, cinnamon, nutmeg, salt, and 2 tablespoons of the butter together in a large bowl. Add to the prepared baking dish and dot with the remaining 2 tablespoons of butter.

In another bowl, combine the self-rising flour, sugar, salt, and egg. With a spoon, drop the topping onto the apples and top with pats of butter. Bake until the crust is golden and the fruit is tender for about 40 to 45 minutes. Serve with vanilla ice cream and Whipped Cream.

Whipped Cream: In a large bowl, add the heavy cream and using a hand mixer beat it for 1 minute. Add the sugar and nutmeg. Whip until the cream mixture holds soft peaks.

This is how I served mine. With Lots of whipped Cream! Yummo

You can always substitute the apples for another fruit. I basically make my peach cobbler the same. And if you are attempting to make a bigger cobbler, just double everything in the recipe!

I hope you enjoy this recipe. Leave me comments if you used my recipe and let me know how it turned out.

Until next time, 

Best Dishes to you All.

XOXO

 

Banana Bread: Simple and Easy

BANANA BREAD

What You'll Need:

1 cup granulated sugar...

8 tablespoons (1 stick) unsalted butter, room temperature

2 large eggs

4 ripe bananas

1 tablespoon milk

1 teaspoon ground cinnamon

1 teaspoon of nutmeg

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup of walnuts

1 teaspoon of pure vanilla extract

DIRECTIONS

 Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk, nutmeg, vanilla and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Mix in walnuts

Your batter should look like this at this point

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a fork inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

While cooling, your bread should look like this.

Drizzle with honey butter (honey, butter and nutmeg warmed until smooth)

 

 

I hope you enjoy this recipe. Best Dishes to you all.