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Recipe Page
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Peanut Butter and Banana Bread
This recipe is adapted from _Simply Perfect Baking_, a "Better Homes &
Gardens" special interest publication. It is a great way to use up
that one overripe banana--Vicki Lyles
1 cup GF flour mix**
1/4 cup brown rice flour
1/4 cup sugar
1/4 cup brown sugar
1-1/2 tsp. GF baking powder
1/2 tsp. xanthan gum
1/4 tsp. salt
1/8 tsp. cinnamon
1 ripe large banana, mashed (about 1/2 cup)
1/2 cup milk
2 or 3 Tbsp. chunky peanut butter, according to taste preference
1 Tbsp. vegetable oil
1/2 tsp. GF vanilla
1 egg
1/2 cup GF baking chips, your choice. The original recipe called
for milk chocolate chips, but most flavors would work.
Preheat the oven to 350 degrees F.
Grease an 8 inch by 4 inch loaf pan. Stir together all of the dry
ingredients (through the cinnamon) in a large mixing bowl.
Combine mashed banana, milk, peanut butter, oil, vanilla, and egg in
another bowl. Add the banana mixture to the flour mixture, stirring
just until combined. Stir in the baking chips.
Pour the batter into the greased pan. Bake at 350 degrees F for 50-55
minutes, or until a wooden toothpick inserted near the center comes
out clean. Cool in the pan for 10 minutes, then remove onto a wire
rack and cool completely. Wrap and store in the refrigerator
overnight to allow flavors to blend before serving.
We enjoyed this plain, but the original recipe called for a peanut
butter frosting and (optionally) sprinkling with chopped peanuts and
miniature semi-sweet chocolate chips before serving. Here is the
frosting recipe:
1-1/2 Tbsp. chunky peanut butter
1 Tbsp. butter or margarine
1/2 cup confectioners sugar
1/2 tsp. GF vanilla
1-1/2 tsp. milk
Melt the peanut butter and butter or margarine in a small saucepan.
Remove the mixture from the heat. Stir in the confectioners sugar and
vanilla. Stir in the milk. Add more milk, if necessary, until the
mixture is of spreading consistency. Makes 1/4 cup of frosting.
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Barbecue Sausage
2 lbs. Hillshire Farm smoked sausage
1/4 cup Pepsi or Coca-Cola
1/2 cup K.C. Masterpiece honey steakhouse BBQ sauce
2/3 cup Smuckers grape jelly
Cut the sausage into 1/2" slices and place it in a casserole bowl.
Mix the cola, BBQ sauce and grape jelly together in a small bowl.
Pour the mixture over the sausage slices. Bake at 300 degrees F for 2
hours.
This recipe comes to us from Beth Codere.
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Korean Dressing
1/2 cup Domino sugar
1 cup Mazola Right Blend salad oil
2 Tbsp. Lea Perrins Worcestershire sauce
1/4 cup Spice Island premium rice vinegar
1 medium Spanish onion, chopped
Combine all these ingredients to make a good dressing for a vegetable
salad with hard boiled eggs and apple slices.
This recipe comes to us from Sara Brooks.
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Vegetable Hash
2 large potatoes
1/4 cup chicken broth
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped onion
1 cup fresh corn kernels
GF olive-flavored cooking spray
1 tsp. dried thyme
1 tsp. dried tarragon
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup chopped fresh parsley
Garnishes: fresh thyme sprigs, fresh spinach leaves
Boil the potatoes 15-20 minutes or until tender; drain and cool. Peel
the potatoes and cut them into 1/4 inch cubes. Place them in a large
bowl and set them aside.
Combine the broth, red and green peppers, and onion in a non-stick
skillet. Bring the mixture to a boil. Reduce the heat and cook for 5
minutes, stirring occasionally. Add the corn and cook for another
minute. Add the vegetable mixture to the potatoes and toss gently.
Wipe out the skillet.
Coat the skillet with the cooking spray . Spread the potato mixture
evenly in the skillet and cook over medium heat 5-7 minutes, without
stirring, until the bottom layer of potatoes turns golden.
Add the thyme, tarragon, salt, and pepper to the mixture and toss it
to coat. Add more cooking spray to the skillet. Cook the mixture 3
more minutes. Sprinkle with the parsley. Serve it warm and with
garnish, if desired. Serve it with scrambled eggs and apple slices.
Makes 6 servings.
This recipe comes to us from chef Bruce Richardson, one of the
speakers at the 1996 CSA/USA conference.
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** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
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