Banana Bars

March 20, 2011

My mom must have made these banana bars more than any other dessert (besides chocolate chip cookies) when I was growing up. And now after years of baking experience, they’re still one of my favorite treats. I think the secret is the sour cream. It adds a unique tang that cuts the sweet. A single recipe fills an entire cookie sheet, so make sure to have someone special to share them with.

1/15/09: Sunday dinner was a throwback to my Mom’s home cooking. So of course I finished it off with one of her classic desserts. These bars are reminiscent of banana bread, but sweeter, moister, and frosted!  It’s the perfect way to use up over-ripe bananas. (I usually freeze them when they are turning brown and then have them on hand anytime I want to bake with bananas.) They’re light but devilishly decadent.

Banana Bars

INGREDIENTS

1/2 (1 stick) cup butter
1 1/2 cups sugar
2 eggs
3/4 cup sour cream
4 ripe bananas
2 cups flour
1 tsp. baking soda
1 tsp. salt

Frosting:
2 cups powdered sugar
1/3 cup butter
1/4 cup sour cream
1 tsp. pure vanilla extract

DIRECTIONS

1. Preheat oven to 375 F. Lightly grease a large cookie sheet.

2. Cream butter and sugar. Add eggs. Continue to add the remaining ingredients, mixing well. Spread batter into the prepared cookie sheet and bake in preheated oven for 20 minutes, or until the top begins to brown and a toothpick inserted into the center comes out clean. Remove from the oven and cool completely before frosting.

3. To prepare the frosting, mix the ingredients until creamy. Spread over cooled bars, cut, and serve.

Makes 1 sheet pan.

My mom’s recipe.

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Spiced Apple-Raisin Coleslaw

March 2, 2011

We’re usually not big on coleslaw around here. But two recents events persuaded me to give it another try. When we were vacationing in Orlando just before Christmas we dined twice at Yellow Dog Eats, an funky eclectic cafe with an incredible menu. And I fell in love with their coleslaw. And then recently I tried my friend Chelsey’s southwest slaw, which also surprised me. Eventually I’ll get my hands on Chelsey’s recipe, but for now I set about to create my own tangy-sweet slaw inspired by what I ate at Yellow Dog.

Their coleslaw was unique in that it contained raisins and a mystery spice. Nutmeg, cinnamon? I wasn’t quite sure. So I went with allspice and thought it was perfect. The addition of apple was my own invention- a natural way to add sweetness and crunch. And the mayonnaise-based dressing has been lightened by using half yogurt (nonfat plain). Dustin who typically doesn’t like coleslaw, or raisins, thought this was delicious. Although he did suggest that I could use dried cranberries instead. He’s right- that would work too. But the fact that the boy ate a raisin (actually quite a few) and didn’t gag is a little victory for me!

Spiced Apple-Raisin Coleslaw

INGREDIENTS

3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large Fuji apple, cored and grated
2 carrots, peeled and grated
1/3 cup raisins
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
2 Tbsp. cider vinegar
1 tsp. organic cane sugar
generous 1/2 tsp. allspice
salt and freshly ground black pepper, to taste

DIRECTIONS

1. In a large bowl, toss to combine red and green cabbage, apple, carrot, and raisins. In a small bowl, whisk together mayonnaise, yogurt, vinegar, sugar, and allspice. Pour over the cabbage mixture and toss to coat. Season to taste with salt and pepper. Refrigerate until ready to serve.

Serves 4-6.

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Meyer Lemon Crumb Bars

February 28, 2011

It’s the last day of February and it’s supposed to be 80 degrees. I was enjoying the early spring-like weather, but eighty? Really? I’m not ready for summer. I shouldn’t complain. It’ll probably start snowing again in a few days. Since it’s technically still winter, I went on a quest to find a recipe that used Meyer lemons. Only in season for a few months each year, these slightly sweeter (less acidic) lemons are a cross between a lemon and a mandarin orange. They have a softer thinner skin, which is supposedly edible. (I’m not big on rind though.) And they’re a pretty deep egg-yolk color.

I found a lot of lemon recipes, but this one in particular grabbed my attention. The Pioneer Woman said it came from her grandmother-in-law. I trust grandmothers. They usually know a thing or two about good cooking. And hers definitely did! These bars have a creamy lemony center (specked with brilliant lemon zest) and crumbly oat crust. A mouthful of bliss. And even better, they’re a cinch to prepare. (If you’ve got two bowls, your hands, and a whisk.) And you don’t have to use Meyer lemons- any regular lemon will work- they just add a special touch.

Meyer Lemon Crumb Bars

INGREDIENTS

1/2 cup (1 stick) unsalted butter, slightly softened
1 cup brown sugar
1 cup old-fashioned oats
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 can sweetened condensed milk
1/2 cup freshly squeezed lemon juice (I used 3 juicy Meyer lemons)
zest of two lemons

DIRECTIONS

1. Preheat oven to 350 F. Butter or lightly grease a 9×9 inch baking pan.

2. Combine butter, sugar, and oats in a large bowl. Whisk together flour, baking powder, and salt. Add to oat mixture and blend with your finger until evenly moistened and small clumps form. Press half of the crumb mixture into the bottom of the prepared baking pan.

3. Whisk to combine the sweetened condensed milk, lemon juice, and lemon zest. Pour evenly over the crust. Top with the remaining crumb mixture.

4. Bake in preheated oven for 25-30 minutes, until golden brown. Remove from oven to cool for 30 minutes on a wire rack. Slice into squares and refrigerate 2 hours until set.

Fills a 9×9-inch pan.

(Adapted from The Pioneer Woman)

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Cinnamon Ice Cream

February 22, 2011

I’ve been churning a quart of ice cream almost weekly since I unwrapped my ice cream maker on Christmas Day. I’ve made a lot of vanilla- French-style with eggs and Philadelphia-style without, some with whole milk and another batch with low-fat. Then came the richest most luxurious ice cream I’ve ever met- Salted Caramel. This last week I spiced up the usual vanilla with a little cinnamon. I thought it was the perfect occasion to try a new addition to my spice collection- Vietnamese cinnamon. Vietnamese cinnamon is known for its intensity. According to My Spice Sage it’s powerfully spicy, sweet, and warm. For this reason, I used slightly less than the recipe called for. I didn’t want the cinnamon to overwhelm the other flavors. And it was just right. You can, of course, stick to using any regular ground cinnamon. Just make sure it’s fairly fresh so that your ice cream is aromatic and wonderful.

I realize I occasionally use ingredients that aren’t easy to find at every supermarket. I’ve had trouble locating some of them myself and/or been frustrated at how expensive they are. And then recently I discovered the web site I referenced above- My Spice Sage. (I’m NOT being paid to advertise for them or getting any credit at all- I’m just sharing my sources!) They carry almost any obscure spice you can dream up, and then all the usuals. Shipping is a reasonable flat rate and they always throw in a free sample of your choice, as well as a free gift (with my last order I got 8 FREE Madagascar Vanilla Beans- which is worth quite a bit of money and handy when you’re making so much vanilla ice cream). And I know that there are other similar sites out there.

In case you’re wondering, those are the Browned Butter Walnut Brownies I made for Valentines Day and served with this cinnamon ice cream. The combination was devastating. Dustin, who doesn’t care much for cinnamon, was amazed at how much he loved it. He asked me how a little spice could transform ordinary ice cream into something so good. Magic is my guess.

Cinnamon Ice Cream

INGREDIENTS

2 cups heavy cream
1 cup whole milk (or 2% milk)
3/4 cup sugar
1/4 tsp. salt
2 eggs, whisked (or 5 yolks)
1 tsp. vanilla extract
2 tsp. ground cinnamon (I used 1 1/2 tsp. Vietnamese cinnamon)

DIRECTIONS

1. In a saucepan over medium heat, dissolve the sugar in the milk and 1 cup of heavy cream. When the mixture begins to simmer, remove from the heat and add to the whisked eggs in a slow stream, whisking constantly (if you alter the temperature too quickly the eggs will scramble).

2. Pour back into the saucepan and cook over medium heat, stirring frequently, until custard coats the back of a spoon and registers 170 F (do not let boil). Remove from the heat and whisk in the remaning cream, salt, vanilla, and cinnamon. Chill custard (preferably overnight) until very cold.

3. Pour custard into an ice cream maker and freeze according to manufacturer’s directions. Transfer to an airtight container and place in freezer to firm up.

Makes about 1 quart.

(Adapted from Simply Recipes and All Recipes)

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Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

February 10, 2011

I feel like a hypocrite posting this recipe only several days after demonizing sugar. Let’s get one thing straight: sugar isn’t evil. Only concentrated amounts of it on a regular basis can wreak havoc on your body. So when your parents turn fifty-something and it’s time to celebrate, have a slice of cake (and a scoop of the most luxurious salted caramel ice cream) and don’t feel bad about it. Just don’t eat the whole cake. Share with friends. Banish leftovers to the freezer. Whatever works. This cake is worthy of a special occasion. It’s aromatic and moist. The cinnamon makes the cream cheese frosting unforgettable. And that ice cream… well, you’ll have to wait to hear about it another day!

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting

INGREDIENTS

Spiced Applesauce Cake:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. cloves
1/2 cup (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 tsp. pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts, toasted and chopped (optional)

Cinnamon Cream Cheese Frosting:
5 oz. cream cheese, softened
3 Tbsp. unsalted butter, softened
1/4 tsp. pure vanilla extract
1 cup powdered sugar
1/2 tsp. cinnamon

DIRECTIONS

1. Preheat oven to 350 F. Butter a 8 or 9 inch square cake pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. In a separate large bowl, beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2-3 minutes. Add eggs, 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour until just combined, then fold in walnuts.

3. Spread batter evenly in prepared pan and bake in preheated oven for 35-45 minutes, until a toothpick inserted into the center comes out clean. Cool in pan 15 minutes. Run a knife around the edge of the cake to loosen, then invert onto a plate. Reinvert cake onto rack to cool completely.

4. To prepare the frosting, beat cream cheese, butter, and vanilla with an electric mixer at high speed until light and fluffy. Sift powdered sugar and cinnamon over top and beat at medium speed until incorporated. Spread frosting over cooled cake.

Makes a single-layer 8 or 9 inch square cake.

(Adapted from Gourmet)

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