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I had 2 leftover bananas that were rapidly approaching the “death” stage when I had the idea to make these muffins. It’s basically a banana nut bread recipe that I tweaked and turned into approximately 18 medium-sized treats. Leave the nuts out if you are allergic or you don’t like them. I used chopped pecans in half the batch and the muffins with and without the pecans tasted equally delicious! You’ll note the recipe calls for buttermilk. Food science fun fact: the acid in the buttermilk reacts with the baking soda (base) and creates the bubbles that help these muffins rise! Unless you buy it and use it on a regular basis, you will need to either buy a container of buttermilk for the ½ cup you need in this recipe or make it, like I did:
For ½ cup of buttermilk, you’ll need:
½ Tablespoonful lemon juice OR white vinegar
Enough milk to bring liquid up to ½ cup
Here’s what you do:
- Measure out ½ Tablespoonful lemon juice/vinegar and pour into measuring cup. Pour milk into that measuring cup until it reaches ½ cup. Let stand for a few minutes. Milk will begin to sour. That’s what you want for this recipe! Now that you have your buttermilk, on with the show!!
For the muffins, here’s what you need:
1¼ cup sugar
½ cup (1 stick) butter, softened
2 eggs
1 cup mashed very ripe bananas (2 medium or large)
½ cup buttermilk
1 teaspoonful vanilla extract
2 ½ cups all purpose flour
1 teaspoonful baking SODA
1 teaspoonful salt
½ cup miniature chocolate chips
1 cup chopped nuts, if you like
Here’s what you do:
- Preheat oven to 350 degrees. Line muffin pans with paper baking cup liners and lightly spray with cooking spray.
- In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk, and vanilla. Beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt, nuts, and chocolate chips until just moistened. Spoon batter into baking cups.
- Bake 25-30 minutes, until tops are golden and toothpick inserted into center comes out clean. Remove muffins from pans to cooling racks. Enjoy!
These potatoes are a wonderful addition to just about any meat entrée. Just a few basic ingredients and you have a delicious (and not to mention visually appetizing) side dish. I like big pieces of onion, so I either dice them rather large or slice them in half around the middle and make little “half moons.” You can even put them into a food processor to whir them into a fine chop. The Parmesan cheese is optional in this recipe. I have tried it with and without cheese, and it is quite tasty either way. I have used both parm I have had to grate myself and the stuff that comes out of a shaker canister, and both do very well.
Make-ahead note: I always prepare a little extra so my family can have home fries for breakfast the next morning. Serve alongside an omelet or scrambled eggs and a breakfast meat for a tasty “instead of” for just plain old hash browns.
Here’s what you need:
4 or 5 medium red potatoes, washed
1 small onion, diced or sliced how you like
2 to 3 Tablespoonfuls olive or vegetable oil
2 Tablespoonfuls chopped fresh or 2 teaspoonfuls dried crushed rosemary leaves
1 teaspoonful chopped fresh or ¼ teaspoonful dried thyme leaves
¼ teaspoonful salt
1/8 teaspoonful pepper
1 or 2 Tablespoonfuls grated Parmesan cheese (optional)
Here’s what you do:
1. Heat oven to 450 degrees. Line large jelly roll baking sheet with aluminum foil and grease with shortening.
2. Mix all ingredients except potatoes in large bowl. Cut potatoes into 1-inch chunks and toss into bowl. Stir to coat. Spread potatoes in single layer into pan.
3. Bake uncovered 20 to 25 minutes, stirring and turning occasionally, until potatoes are light brown and tender when pierced with a fork. Enjoy!
WARNING: These breakfast delicacies are addictive!!!
I can’t remember how long ago it was when I first had them, but every time my long-time nearest and dearest friend, Christine Campbell, makes these roll-ups, she has to make a double or triple batch! They get gobbled up by our kids (and us!) in no time at all. They take a little time to make, but they are worth it in the end. Depending on how thick you slice them, you can get between 9 to 12 roll-ups per batch. The taste reminds me of homemade biscuits covered in a sweet, gooey blanket of orange heaven. They look kind of like cinnamon rolls, and their orange-y goodness will have you coming back for seconds…and thirds…!
Here’s what you need for the glaze:
6 Tablespoonfuls margarine
3 Tablespoonfuls all-purpose flour
2 Tablespoonfuls orange juice concentrate, plus enough water to make 1/3 cup total
½ cup granulated sugar
Here’s what you do for the filling:
- Melt margarine in small saucepan. Add flour and orange juice, stirring well and cook until thick and bubbly.
- Remove from heat and add sugar. Set aside to cool. Preheat oven to 400 degrees.
Here’s what you need for the dough:
2 cups all-purpose flour, plus extra for kneading and in case the dough is sticky
1 Tablespoonful plus 1 teaspoonful baking powder
½ teaspoonful salt
3 Tablespoonfuls vegetable shortening
1 cup milk
Here’s what you do:
- Mix all ingredients in large mixing bowl. Knead lightly. Add a pinch of flour at a time if the dough is too sticky. Dust work area with flour and roll out into 10×15” rectangle.
- Spread approximately ¾ orange filling onto rectangle and carefully roll the dough up, making a dough log.
- With a sharp knife, slice into one-inch-thick medallions, place on lightly shortening-greased, foil-lined baking sheet and bake for approximately 18 minutes.
- Spread remainder of the orange filling on top of the roll-ups. Enjoy!
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This is a recipe for some AWESOME pancakes. No exaggerating. My family loves when I make a double batch of these. They aren’t too salty like the pre-boxed mixes you’ll find on supermarket shelves. A little pat of unsalted butter, a little warmed pool of real maple syrup, and a tall, ice-cold glass of milk are all you need for a delicious, satisfying breakfast that will last you well into lunch time. I usually make a double batch of these pancakes so that there are leftovers waiting in the freezer for later in the week. To freeze, cut pancake-width-sized sheets of wax paper, place in between each pancake, and place the stacks into plastic bags or plastic containers. When you’re ready to eat them, about 20 or 30 seconds or so in the microwave and you won’t even believe that you just took them out the freezer! Bon appetit! 
Here’s what you need per batch (approx. 7-9 pancakes):
1 large egg
1 cup all purpose flour
¾ cup milk
1 tsp vanilla
½ tsp cinnamon
1 TBSP packed brown sugar (granulated sugar will do)
2 TBSP vegetable oil
3 tsp baking powder
¼ tsp salt
Butter, stick margarine, or shortening for griddle (if necessary)
Here’s what you do:
1. Beat egg in medium bowl with fork, whisk, or hand mixer until fluffy. Beat in remaining ingredients except butter JUST UNTIL SMOOTH. For thinner pancakes, stir in additional 1 to 2 tablespoons milk.
2. Heat griddle or skillet over medium heat or to 375 degrees. (Test griddle by sprinkling a few drops of water into it. If the drops dance around, heat is just right!) If needed, grease griddle.
3. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Use a ladle or ¼ cup measuring cup, if you like. Let cook until bubbly on top and puffed and dry around the edges. Turn with spatula and cook on other side until golden.
Adapted from Betty Crocker’s Cookbook: Everything You Need to Know to Cook Today, 9th Edition. Copyright 2000
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