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SPECIAL BANANA NUT BREAD
Submitted by Shirley Zimmerman
Shirley says this bread is delicious!
3/4 cup butter, softened
1 pkg. (8 oz) cream cheese, softened
2 cups sugar
2 large eggs
1 1/2 cups ripe banana
(about 4 medium)
1/2 tsp. vanilla extract
3 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups chopped pecans, divided
1 cup confectioners sugar
3 Tbsp orange juice
1 tsp grated orange zest
1. Preheat over to 350 degrees Fahrenheit. Cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, combine flour, baking powder, baking soda and salt, gradually add to the creamed mixture. Fold in 1 cup of chopped pecans.
2. Transfer to two greased 8X4 loaf pans, or four mini loaf pans. Sprinkle with remaining pecans. Bake loaves, covering with foil if they darken too rapidly, until a toothpick inserted in center comes out clean 1hour to 1 1/4 hour for two regular loaf pans, approx. 50 minutes for mini loaves. Cool the loaves for 10 minutes before removing to wire racks.
3. While loaves are still slightly warm, whisk the glaze ingredients. Drizzle over loaves, using a baking pan or parchment paper under the racks to catch excess. Cool completely.
MILLIONAIRE SHORTBREAD BARS
Submitted by Jane Thornton
Jane says she suspects they are called "millionaire" bars because they are so rich!
1 cup butter, softened
1/2 cup sugar
2 cups all purpose flour
1/2 tsp salt
1 (14 ounce) can sweetened condensed milk
1 cup firmly packed brown sugar
1/2 cup heavy whipping cream
1/2 cup light corn syrup
1/2 cup butter
1/2 tsp salt
1 tsp vanilla extract
8 ounces bittersweet chocolate, finely chopped
1 tsp flaky sea salt.
1. Heat oven to 350. Line 13/9 inch baking pan with foil, extending foil over edges; set aside.
2. Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add flour and 1/2 teaspoon salt; mix to combine (mixture will be crumbly). Press into bottom of prepared pan. Bake 20-25 minutes or until edges are light golden brown. remove from oven; let cool while making caramel.
3. Stir all Caramel ingredients together except vanilla in heavy-bottomed saucepan. Cook over medium heat, stirring frequently, 20-25 minutes or until candy thermometer reaches 236-239 degrees Fahrenheit. Remove from heat; stir in vanilla. (Caramel may be speckled with brown bits.) Pour caramel over baked crust and spread evenly (mixture will be very hot) Let cool 1 1/2 hours.
4. Microwave chocolate at 50% power in 30-second increments until melted and smooth. Spread over cooled caramel; sprinkle with sea salt. Refrigerate 20 minutes or until chocolate is just set. Let bars sit at room temperature 20 minutes before cutting.
NOTE: if chocolate is too cold, it will break when cut.
5. To cut into sticks, remove from pan using foil overhang. Cut bars in half into 2 (9 x 6 1/2 inch rectangles. Cut each rectangle into thirds. Cut each of these rectangles into 8 (3 x 3/4 inch) sticks.
NO PHOTO YET! IF YOU MAKE THESE, PLEASE SNAP A PHOTO AND EMAIL TO SANDPIEPER@GMAIL.COM.
DOLLY'S VEGGIE BARS
Submitted by Dolly Hei
Dolly says these are very popular when she brings them along to an event. They are very tasty and while she can't say they are a particularly "healthy' snack, they do at least contain vegetables, right? This recipe is from 1988 Dolly has been a member of Kern County FF since 2006.
2 8oz tubes of croissant rolls
1/2 cup mayonnaise
1 cup sour cream
2 8oz cream cheese, softened
1 envelope ranch-style dressing mix
3/4 cup each of five or six vegetables, shredded, diced or sliced: may include any combo green/red/yellow bell peppers, broccoli, cauliflower, olives, mushrooms, carrot, tomato, green onion
1. Cover bottom of stick-free cookie sheet with croissant dough, separating as needed and patting to fit. Bake at 350 degrees 7-10 minutes until golden brown.
2. In mixing bowl combine next four ingredients, creaming thoroughly. Spread over cooled crust in pan. Toss vegetables to mix well and distribute evenly over cheese mixture. Cover with plastic wrap and push veggies into cheese. Refrigerate, still covered 3 to 4 hours. Cut into bars or squares, separate and serve. Makes about 3-4 dozen pieces.
NXT TIME I MAKE THIS SALAD, I WILL TAKE A PHOTO AND POST IT HERE. BUT IF YOU MAKE IT FIRST, SEND ME A PHOTO!
Submitted by Sandra Larson
This is about as close as I know to my favorite salad at Hodel's Country Buffet and Restaurant. It is a great "cold" salad, and you can make enough for a couple of meals as it keeps well. My advice is to double the recipe!
4 cups fresh broccoli florets (about 1 medium bunch)
3/4 cup golden raisins
1 small red onion chopped
1/2 cup mayonnaise
1 tablespoon white vinegar
2 teaspoons sugar
optional - crisp bacon bits, chopped pecans or walnuts, pineapple chunks or whatever sounds good to you!
Combine the broccoli, raisins and onion in a large bowl. In a smaller bowl, mix the mayonnaise, vinegar and sugar. Pour over the broccoli and mix well. Refrigerate before serving. Tastes even better next day!