Best Banana Bread Ever!

My mom gave me this recipe.  I am sure it comes from some old cook book she has had forever.  I LOVE this recipe.  It is simple, easy and very yummy.  You can make big loaves, little loaves, or muffins with this recipe.  It is a big enough batch that I can usually get a big loaf, a little loaf and 12 muffins.

Before we begin lets talk about bananas.  You can use fresh ones for this recipe and it will taste just fine.  The best ones are the ones that are a little over ripe (you know turning brown/black).  These bananas are super sweet and make the bread that much better.

I have also used baby food bananas.  Yup.  You need about 3 cups (so 6 jars). 

Also did you know you can freeze bananas?  My mom always has.   You know how there is usually only one or two bananas that are left going bad.  Just not enough to make bread or muffins.  But if you freeze them you will find that you have enough in no time at all. If you are using frozen bananas for this recipe make sure you let them thaw out all the way before you start.  Putting them in a bowl on the counter will keep things from being messy. 

Now...the recipe!

What you will need:

4 eggs

5 large ripe bananas

1 cup softened butter

2 cups sugar

4 cups sifted flour

2 teaspoons baking soda

1 teaspoon salt

1 cup pecans, chopped (optional)

To start pre heat your oven to 300 degrees. 

You will need three bowls.  A big one and two medium sized bowls.  

In one of the medium bowls put your 4 cups of flour and set to the side.

In the other medium bowl beat the eggs until they are thick (this just means until they are kind of fluffy).  Add the bananas and blend until your mix is liquid.  This can take a bit to get it smooth. 

In the large bowl cream together your butter (which should be very soft and not cold at all -  it is okay to melt it) and sugar.  Mix until they are very smooth and creamy looking. 

Now add the banana/egg mix to the sugar/butter bowl and mix until smooth. 

Now put two cups of flour in your sifter.  Add your baking soda and salt to the sifter and sift into your banana mixture.  Mix that flour in and then put two more cups of flour into your sifter and mix that in too.  The sifted flour will make your mix very smooth and creamy looking.  Now add your nuts if you want them.  The bread is just as good without them though.

Prepare your pans!  I use cooking spray and give my bread pans a good coat.  I have never had a loaf stick doing this.  If you want muffins that is easy!  Just use the paper muffin cups, other wise you will need to spray the muffin tins too. 

Fill bread pans a little more than half way.  Fill muffin cups the same way (just like cupcakes). 

Baking can get interesting if you have more than one type going in.  Muffins usually take about 35 to 40 minutes.  Small loaves usually take 40 to 45 minutes.  Big loaves always take about 70 to 75 minutes.  

Keep an eye on your bread the first time you bake.  Every oven and altitude is different so you will need to fine tune your bake time to your individual needs.  It is totally fine if your bread takes longer to cook than the times listed above.  To check if your bread is done, the tops should be firm.  You can poke your bread in the middle with a tooth pick (or a butter knife - thats what I use since it can reach all the way to the middle on the big loaves).  If the tooth pick/butter knife comes out clean your bread is done!  

Let your bread cool for 5 minutes in the pan then flip it over, give the pan a gentle shake and the bread should just slide right out.  Let it cool for at least 15 more minutes and then enjoy!

Italian Meatballs

I LOVE meatballs. 

I really do.  

But I love homemade meatballs more than any other kind.   I was super intimidated by making my own meatballs for some reason.  Once I gave it a try I have never gone back to store bought.  

So here is my family's favorite meatballs!

Ingredients:

1 to 1 and 1/2 pounds of ground meat 

(we like turkey best but beef, pork, or chicken are good too!)

1/4 cup parmesan cheese

1 large egg slightly beaten

1/2 cup italian bread crumbs

2 teaspoons minced garlic

(you can substitute ground garlic here if you don't have fresh)

2 teaspoons of salt

1 teaspoon of pepper

1/2 cup milk

1 teaspoon dried oregano

2 teaspoons of dried parsley

Now, I always set the meat out to thaw early so I don't have to use the microwave.  My microwave always cooks some of the meat in the defrosting process and that makes meatballs more difficult to make.  So depending on your microwave you might want to set your meat out early too. 

Let's preheat your oven to 350 degrees.  Done?  Awesome!

Now to the easy part.  Mix ALL the ingredients together!  I know, I love simple.

I use a fork to mix everything and it has always worked just fine for me.  

Now do you have a mini ice cream scoop?  I know they sell them in the baking aisle to make cookies with.  

They are perfect for making meatballs.  It's nice to have them all the same size.  If you don't have one you can use your hands like I did before I realized that this little wonder tool would do the work for me.

You are going to want to grease a cookie sheet for this (or line on with foil and grease that). If you don't your meatballs will stick. 

Now make your meatballs! 

I just pop them on the cookie sheet how ever they will fit.  This batch was little more than a pound of meat and makes a quiet a few.

Now pop them in your preheated oven (350 degrees) and bake for 25 to 30 minutes. 

Now you can add them to whatever sauce you like!

If you want to cook them in the sauce you can skip the baking part and cook them in sauce for 40 to 45 minutes.  Either way they are delicious!

Home made Jam/Jelly

If you haven't done this before...let me tell you it is super easy.  You don't need to boil your jars at all if you are making fruit jams and jellies. You can simply fill the jars, place the lids and then flip them over to seal! Because fruit jams and jellies are high in sugar and acid they retard the growth of bacteria so they don't have to be boiled to prevent bacteria from growing before they are "set". Click here to see more on why it is safe.


There are two ways to make jam/jelly.  First off the difference between jam and jelly is simple.  Jams are made with the actual fruit and jelly is made from fruit juice.  There is also freezer jam/jelly which is SUPER simple as all you really need to do is mix ingredients and divide them into freezer safe containers and freeze (ziplock containers work very well for this!). I will start this with cooked jam/jelly.

Things you will need:

Fruit, berry or 100% juice of your choice

White sugar

Fruit Pectin
Small pot
LARGE pot
Ladle
Whisk and long handled stirring spoon
Glass Jars with lids
Tongs
Towel


Optional Items:
Funnel (to make ladling into the jars easier)

I would start out by buying a package of pectin and opening it to read the directions.  They will give you a good idea of how much fruit to buy.  They will also give you a good idea of how many jars to buy.  I like the little 8 ounce jars for my jams and jellies.  I have found that if the recipe says that it will yield (make) 8 cups (so eight of the 8 ounce jars) I always end up using two more jars (for a total of 10).  So keep that in mind when you are buying supplies.  The nice thing about the Ball jars is that once you have the jars you can use them every year because you can buy the lids separately.  Also, you will need a box of pectin for every batch you make.  I usually watch for the pectin to go on sale and then buy several boxes since I know I will use it. 

Once you have your supplies you will need to wash all the jars and the part of the lid that screws onto the jar.  The part that seals will be fine unwashed.  Once they are washed and dry you are good to start!

I follow the directions in my box of pectin (be mindful to make sure that you are measuring and following the right directions as there are several charts and different directions for each type of jam/jelly).

I use a little food chopper to cut up my fruit into little pieces.  I needed 5 cups of crushed strawberries for my recipe which was about 2lbs of strawberries.  I measured the strawberries out then measured my sugar into a separate bowl. ***If you want to use a sugar substitute MAKE SURE that you buy a pectin that you can use it with.  Your Jam won't set properly if you don't.  There are also pectins for low sugar options as well.*** 

Next I set out my jars and lids in a line next to where I will be pulling the Large pot off the stove to ladle. 

Next fill up your little pot with about three inches of water and boil it.  Once it is boiling reduce the heat to the lowest setting you can and spread your lids (the flat part with the seal, not the part that screws onto the jar) in the water.  This activates the sticky part of the seal.  

Now in in your LARGE pot (your jam will foam so it is important that this pot be BIG!  You don't want it spilling over) pour your fruit.  Next mix in a packet of pectin and stir well (I whisk here).  

Turn on the heat to high.  It is important that the heat is high.  Start stirring.  Keep stirring until the fruit boils even while stirring.  It will foam here.  I find blowing on the mix while stirring helps if it is going nuts.  

Pour in your sugar and mix quickly!!  After you have mixed well I switch from whisk to a long spoon.  KEEP STIRRING!!  

Directions are important here...make sure you know how long to let it boil. 

Stirring constantly, bring your jam to a boil.  Now keep stirring and boil for as long as the directions say (mine said 1 minute).  

Pull off the heat and use a slotted spoon to skim off some of the foam.  

Now ladle into your jars! (Funnel is handy here and I found a wide mouth one just for canning/jarring at Walmart by the canning/jarring stuff).  

Once your jars are filled (to just below the threads) whipe the outside of the threads with a damp cloth and then use tongs to pull out the lids and place on top.  Then twist the other part of the lid on as tight as you can get it!  I use a towel to hold the jars since they are VERY HOT.  

Once all the lids are on I flip them over lid down on a towel. 

Set your timer for 30 minutes.  Once the 30 minutes are up flip the jars back over and test the seal (push your finger in the middle of the lid). Usually you can push them down and they will stay down (seal). If they make a popping sound they haven't sealed yet.  Flip them back over for another 10 minutes and then try them again.  

If they still don't seal don't worry yet.  Give them a few minutes setting up right.  I have had jars seal (you can hear it seal too sometimes...POP!) after they have sat upright for a bit.  

You have to let your jam "set" or get jelly like now.  The directions will tell you how long it will take (usually 24 hours).  If after the 24 hours you have a jar that didn't seal, no worries.  Pop it in the fridge and use it now!  :o) 

I have only ever had one jar not seal using this method.  

And thats that!  Enjoy your jam!

Orange Scones

Sorry it's late!!  I blame life and small children in general.  

So I am addicted to Panera Bread's Orange Scones.  They are my favorite treat.  My husband got me 7 of them for our Anniversary this year.  One for each year we were married.  He's pretty darn awesome.  Oh, and yes I shared.  

I decided that I could probably make something close to their scones.  They looked, tasted, and felt like a glorified biscuit. I'm pretty good at baking.  Probably not going to win any awards, but everything I turn out tastes good.  At least that is what my family tells me.  So I searched the interwebz for all of 20 minutes and found one that people were saying was good and made some and they tasted good!  Not quite Panera good, but good enough to make again. 

Orange Scones

What you need:

2 cups flour 

(I usually sift 2 cups then re measure and keep the rest of the sifted flour out for rolling...Also you can do 1 cup all purpose flour and 1 cup whole wheat flour if you want)

6 tablespoons sugar

2 1/2 teaspoons baking powder

2 teaspoons orange zest (grated orange peel)

1/4 teaspoon salt

1/3 cup cold butter 

(refrigerator cold people...not freezer cold)

1/3 cup milk

1 egg

1/2 cup mandarin oranges very well drained and chopped

(I used a regular orange chopped up...it's what I had on hand)

To preface this...I don't have a kitchen aid or anything like that so I end up doing a LOT of stuff by hand when I bake.  I do have a standard hand mixer, but it is of no help with recipes like this. If you have a kitchen aid feel free to use it, but make sure that you don't over mix since that is what gives these scones their texture. 

Preheat your oven to 400 degrees. 

In a big bowl combine your flour(s), sugar, baking powder, salt and orange zest.  If you have never done orange zest before all you need to do is gently grate the outside of an un-peeled orange on the small side of your cheese grater.  Collect the grated peel (they usually stick to the inside of the grater), measure and add.  

Mix your dry ingredients well.  

Next we will cut in the butter.  Make sure your butter is cold (has been sitting in the refrigerator for at least 24 hours if it was frozen before).  I cut mine up into little squares and toss into the flour mix.  Then I use my hands to rub the butter into the flour mix. And by rub I mean exactly that.  Grab the mix and rub the hunks of butter into it.  You are looking to create a crumbly texture that looks something like this:

Okay, now in a second bowl whisk together your egg and milk.  Once they are well mixed add them to your dry mix and stir until it starts to stick together for the most part (I use a fork and a bit of elbow grease for this).  It will still look dry.  Add your oranges now and stir some more.  The moisture from the oranges should bring the rest of it together but it should still be lumpy and unattractive looking.  

Now make sure your counter is clean and sprinkle some flour and spread it around.  Make sure you have a good amount on your hands too because the scone dough is going to be sticky.  

Turn out the dough (fancy for dump the dough out on your counter) and knead the dough 10 times.  Never kneaded before? Simple. I put some flour on the top, squash it down and then grab one side and fold it over the other side and squash down again.  I did it 10 times...not sure why 10 times, but I am nothing if not obedient to the instructions. 

Now form it into a 6 inch circle that looks something like this:

Do you have one of these?  If not you will need a knife (non serrated would be best).

I have no idea what ^that^ is.  I got it as a wedding gift and I have seen cooks use them on cooking shows often.  I do know it is sweet for dividing pastry dough and scraping stuff off the counter with out them loosing to much of their shape (like stubborn sugar cookies).  It's also just plain good at scraping stuff off the counter. 

Moving along...You want to find the middle of your circle and cut it in half, then fourths and then eighths. 

Now place your wedges on a greased cookie sheet.  You can sprinkle them with sugar if you want.  I did because I am a sugar floozy.   

Now bake!  Start with 15 minutes and then check your scones.  If they still look/feel soft and doughy leave them in for another 3 to 5 minutes.  They should get a nice crunch to the outside and look a lovely golden brown.  Like this:

I'm lazy and didn't make a glaze.  You can if you want, but I just didn't have time.  

And that is how to make orange scones!  They tasted great and I'm pretty sure they will become a staple in our house from now on! 

Enjoy!

*****Have a family recipe you LOVE?  Please email it to me at kennedylantz@gmail.com and we will be happy to give it a try and I will feature it on our blog! *****

Easy, Super Yummy Mac'N'Cheese

Easy, Super Yummy Mac'N'Cheese

What you need:

16 ounces Macaroni Noodles (or noodles of choice)

1/4 cup butter

1/4 cup all purpose flour

2 and 1/2 cups milk 

(whole milk has best flavor and if you are making it for kids it is super good for them)

1lb cheese 

(I use sharp cheddar but any kind you prefer is fine)

salt and pepper to taste

Optional: ground Mustard and crushed ritz crakers

Prepare your noodles as directed on package or to your taste.

No do yourself a HUGE favor and get the rest of the ingredients ready because once you start you are going to want them measured and on hand. Trust me.

To make the cheese sauce start with a medium sauce pan on medium-low heat.  We are going to make a roux.  It is the base for just about any creamy sauce or gravy. Add butter and whisk until melted.  Once the butter is melted slowly add the flour while you continue to whisk.  The mixture will be thick but still liquid. Now cook for 5 minutes WHISKING THE WHOLE TIME.  You must keep whisking or it will burn and you will need to start over.  

Next whisk in your milk.  I turn the heat up to Medium at this point to help with thickening.  You can add in your salt, pepper and mustard at this point.  A teaspoon of each is a good place to start.  

Keep stirring until the sauce is nice and thick, then add in your cheese.  Stir, stir and stir some more!  Once your cheese is good and melted give your sauce a taste.  Add more salt, pepper or mustard if you want.  

Now pour your sauce over your noodles and stir!  

It is ready to eat now, but you can make it Baked Mack'n'Cheese by pouring your mac'n'cheese into a baking dish and sprinkling with your crushed Ritz crackers.  Bake at 350 for 20 to 25 minutes. 

Now, in our house I make two cheese sauces.  I follow all the same directions above, but I replace the butter with a Soy free, milk free butter substitute (Made by Earth Balance) and the Cheese is a Vegan rice milk cheese which is also Soy and Dairy free.  I also have to replace the regular milk with Rice milk.  I make a full batch of this sauce and use a little bit on about a cup full of noodles for my Rory. The rest I divide up and freeze in freezer bags to reheat for next time.  This Soy free, Milk free mac'n'cheese doesn't taste exactly the same, but it is close enough that Rory can't tell much of a difference.  She would eat it every day if she could! 

I hope you give this one a try! It only takes about 25 minutes to make the cheese sauce (once you get the hang of it).  

*****Have a family recipe you LOVE?  Please email it to me at kennedylantz@gmail.com and we will be happy to give it a try and I will feature it on our blog! *****

Welcome!

Our family has gone through a lot of changes in the kitchen this last year.  My middle daughter, Rory, has a few allergies that were hard to figure out.  Now that we are sure what her issues are (soy and milk allergies), we have had to make quite a few changes to our approach to family meals.  In this process we have stumbled on some amazing recipes!  

In an effort to get more organized and share my favorite things easily I have started a recipe blog!!  I don't want to over whelm myself so I plan on posting one recipe a week with pictures.  I plan on my posting day being Saturday (since daddy is home to help with the kiddos).  I am also open to new recipes to try!  If you want to submit a recipe for my family to try please email me a recipe at kennedylantz@gmail.com.  Once I have had a chance to make/try the recipe and take pictures I will be happy to post about it here.  It doesn't have to be a whole meal.  Favorite sides, marinades, dressings, desserts, breads...you get the picture!