Recipes from My Kitchen Made with Love
After sharing some scrumptious photos yesterday of things that are “sweet,” Hugh, from Hugh’s Views and News, asked me to share the recipes that go along with the photos I submitted for his photo challenge. Here they are!
Ron’s Banana Bread
I swear I just bought those bananas a few days ago! Nevertheless, there on my counter were bananas that were so ripe they had fallen from the stand they perch on. Nothing left to do at this point but make banana bread, my husband’s favorite.
Now, to be honest, I have a recipe from The Betty Crocker Cookbook that I like to use. However, I have made some changes to adapt the recipe to our needs. The banana bread recipe is categorized as, “Heirloom Recipe and New Twist,” found on page 101.
The first thing I did was assemble all of the ingredients. Everyone has made a version of banana bread so I will share the Betty Crocker recipe here with my changes in italics.
BANANA BREAD (Lower Calorie)
1 1/4 cups sugar
1/2 cup butter, softened *** Instead of butter, I used 1/2 cup coconut oil
1 1/2 cups very ripe bananas *** I used 6 small to medium bananas
1/2 cup buttermilk *** I used 1/2 cup Greek Yogurt (plain)
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
*** 1 teaspoon baking powder (gets fluffier and not so dense)
1 cup chopped nuts (if desired)
Heat your oven to 350 degrees F. Grease the bottom of your pans. I used glass baking dishes and a bread pan.
I beat the coconut oil, the sugar and the eggs first until they were fluffy. Then I added the bananas, Greek Yogurt, vanilla, salt, baking soda, and the baking powder. Lastly, I added the flour. I used my hand mixer and blended all the ingredients until it was nice and creamy.
I put the mixture evenly into the three pans. I forgot to add the nuts, so I improvised and added them to the tops of the banana bread mixture. It really turns out good like this although, it is a little harder to cut.
Baking time is always a challenge for me. I have a convection oven and with the three different sizes of pans I have to adjust and watch closely.
In the picture above, the small dish (back left) took about 20 minutes, the dish at the left front took 35 minutes, and the loaf pan on the right took the full 45 minutes. Test your banana breads as you go. It all depends on how hot your oven cooks.
This recipe freezes well and I will wrap them in foil and then put them in a plastic freezer bag and store them. They can be frozen for quite a few months. This way, if you need a quick dessert, you can just pull a banana bread out, let it thaw, and enjoy the flavors of homemade banana bread!
P. S. My husband likes whipped cream on his… he says that is the secret.
Apple Streusel Slab Pie
There is nothing better than a big slice of warm apple pie with ice cream, or cool-whip, or real whipped cream! I have struggled to find a Weight Watchers friendly version forever. Guess what? I found one and it is better than real apple pie. Just ask my wonderful husband, Ron and he will tell you it is the best.
I follow hungry-girl.com and am always on the lookout for low-fat, smart calorie versions of higher fat foods. This recipe can be found here. I have changed a few things here and there. (My changes are in italics). I think that you will love this Hungry Girl recipe too:
Apple Streusel Slab Pie
1/12th of pie (1 piece about 3″ X 4″): 173 calories, 4.5g fat, 239mg sodium, 31.5g carbs, 1.5g fiber, 19g sugars, 1.5g protein — Points Plus® value 5*
Prep: 30 minutes
Cook: 1 hour
Cool: 10 minutes
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative)
8 cups peeled and sliced Fuji apples (about 8 medium apples) OR : 6 small Fuji apples peeled and sliced; 2 Bosc pears, sliced; and 2 cups of fresh cranberries
1 tbsp. lemon juice
1/4 cup granulated white sugar (or Another HG Alternative)
1/4 cup brown sugar (not packed)
2 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
4 sheets (16 crackers) low-fat graham crackers, finely crushed
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
2 tbsp. brown sugar (not packed) and 1/2 cup walnuts (or pecans)
Preheat oven to 350 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.
Place dough in the pan, and stretch into a large rectangle of even thickness, covering the bottom of the pan. Pierce several times with a fork.
Place apples (pears, cranberries) in a large bowl. Top with lemon juice, and toss to coat.
Add mixture to the large bowl, and toss to coat. Evenly spoon apple mixture onto the dough sheet. Cover the pan with foil, and bake for 30 minutes.
Meanwhile, in another medium bowl, combine streusel ingredients. Mash and stir until well mixed and crumbly.
Remove foil. Evenly sprinkle streusel over the apple mixture.
Bake until apples are soft, about 30 more minutes. (Keep an eye on the crust — it will burn if cooked too long.)
Let pie cool slightly, about 10 minutes. Slice and serve!
MAKES 12 SERVINGS
HG Alternative: If you can’t find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.
Another HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the white sugar, each serving will have 159 calories, 28g carbs, and 14.5g sugars (Points Plus® value 4*). If you add nuts to the pie, make sure and add a point – Points Plus value 5.
That is all there is to it! This is a fabulous and quick dessert to make. I believe you could use peaches, plums, or any other fruit you have an abundance of with the apples to give it a different flavor.
Happy Easter everyone! Thanks for stopping by,