Banana Nut Bread – Yummy In My Tummy!

LMillerRN‘s Note:
This is from Martha Stewart’s new Baking Handbook. This is just wonderful. I especially like that it has coconut in it. YUMMY! This makes 2 – 9 x 5 loaves or 6 mini loaves. If making mini loaves reduce the baking time to 45 minutes. …
What You Need
Yield: 2 loaves


    1. 1
      Preheat oven to 350°. Coat pans with cooking spray; set aside.


    1. 2
      In a large bowl, whisk together the flour, baking soda and salt; set aside.
    2. 3
      In the bowl of an electric mixer, beat the eggs, sugar and oil on medium-low speed until combined.
    3. 4
      Beat in the flour mixture. Add the vanilla, banana, coconut, nuts and buttermilk and beat just to combine.
    4. 5
      Divide batter betwen prepared pans; smooth with an offset spatula.
    5. 6
      Bake, rotating pans halfway through, until a cake tester inserted in the centers come out clean, 60-65 minutes. Transfer to a wire rack to cool for 10 minutes. Remove laves from pans and let cool completely.
    6. 7
      Bread can be kept at room temperature, wrapped in plastic, for up to 1 week, or frozen for up to 3 months.


find more recipes atKatherine’s Corner



Apple Cider Ice Cream Sundaes

    Try this twist on your next sundae, Yummy
    What You Need
     1-1/2 cups apple cider
     1/3 cup sugar
     2 tablespoons cornstarch
     1/2 teaspoon ground cinnamon
     1/2 teaspoon lemon juice
     1-1/2 cups finely chopped peeled tart apples
     Vanilla ice cream
Let’s make it! In a saucepan, combine cider, sugar, cornstarch, cinnamon and lemon juice; stir until smooth. Add apples. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; cool slightly. Serve over ice cream.
Makes about  2 cups of topping.

fine more recipes at Katherine’s Corner

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Pumpkin Chocolate Chip Cookies

What You Need
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon  
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Before You Start Preheat oven to 350 ˚
Lets Make It! Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake for approximately 10 minutes or until lightly brown and firm.
Makes 12

Littluns Katie shares more recipes at Katherine’s Corner

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Littluns Katie’s Cookies and Cream Mini Cupcakes

What You Need

1-1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 large eggs
1/2 cup sour cream
2 Tbsp milk
1/2 tsp vanilla extract
5 Oreo cookie style cookie( crumbled , not crushed)
* Frosting:
2 cups confectioners’ sugar
1/4 cup (1/2 stick) unsalted butter( softened)
1/4 cup sour cream
1/4 tsp vanilla extract
Crushed oreo style cookies( optional)
3 Mini muffin pans
Mini cupcake liners ( paper or foil)
Small bowl
Electric mixer
Re-sealable bag ( ziplock style) or piping bag
Wire cooling rack
Medium Bowl
Large bowl

Before You Start PreHeat oven to 350°. Line mini muffin pans with paper or foil liners

Let’s Make It! In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a re-sealable plastic bag, snip off a corner and pipe into cups. Bake at 350° for 15 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack; let cool. Frosting: In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency. When cupcakes have cooled, spread with frosting, about 2 tsps for each. Top with cookie crumbs, if desired.

**Litlluns Katies Tid Bits – If you have only one or two pans, bake batter in batches.

littluns book of darkness