Dylan & Erica’s Place…

Banana Bread!

I had some leftover bananas oh wait, Dylan’s office had some left over bananas and the admin was giving them away.  Every week they get fresh bananas and cereal bars and all of these yummy goodies at the office.  Nice huh? Anyways he had some left over bananas and I had this Martha Stewart Recipe Book and BAM! We are in business.
Banana - Walnut Bread, Adapted from Martha Stewart

* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon baking soda
* 1 1/4 cups sugar
* 3 large eggs
* 3 cups mashed medium very ripe bananas (about 6)
* 1 cup chopped toasted walnuts (optional)

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch (2-quart) loaf pan; set aside.  Also you can use mini loaf muffins.  I used mini bunt muffin pans.  I really enjoy baking things that don’t require cutting if you haven’t noticed.

In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.

In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture in three additions, alternating with two additions of banana; mix until just combined. Stir in walnuts, if desired, by hand.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 60 to 70 minutes. If you are using small or mini muffin pans decrease time to 40-50 minutes. Let cool 10 minutes in pan, then turn out of pan and let cool completely on a wire rack.

When wrapped well in plastic, the loaf will keep in the freezer for several months.

This Friday at work we had a bakeoff. First was the breakfast entry. It had to be something unique something yummy and something that plated well. I decided to go Paula Deen style, “Ya’ll”. It came out VERY well. However I guess alot of people didn’t think it was unique enough. Hmmmm my husband did. His response to what I was making, “Who eats chicken fried steak for breakfast?” My answer, “People in the South and Paula Deen”. Overall my item came in third in taste. That’s all that matters right? Just how it tastes? For the chicken fried steak I used the typical batter recipe. I used my father’s. He taught me everything to know about chicken fried steak. Gosh I love his steaks!! Hmmm I’m hungry now.

Daddy Kaspar’s Chicken Fried Steak

• 2 cups of flour (seasoned with 1 tablespoon of fresh ground pepper)
• 2 cups buttermilk
• 1/2 teaspoon freshly ground black pepper
• 8 tenderized beef round steak (about 2 lbs)
• 1/4 teaspoon garlic powder
• 1 teaspoon of Tony’s
• 1 teaspoon of salt
• 1/4 black pepper
• oil for frying

Preheat oil in Fry Daddy (or fryer as seen here). Heat oil up to 350-400. Combine the garlic powder, salt , Tony’s black pepper in small bowl. Season the steak with seasoning just made on both sides of meat. Dip the steaks in the buttermilk. Transfer the milk coated steaks to the flour and coat until nice and white.

Add 2 -3 of the battered steaks to the hot oil (fryer) and fry until browned, about 5-6 minutes per side. Remove steaks to a paper towel-lined plate to drain.

Paula Deen’s Basic Biscuits

• 1 package yeast
• 1/2 cup lukewarm water
• 5 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoon sugar
• 3/4 cup Crisco shortening
• 2 cup buttermilk

Preheat oven to 400 degrees. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

Yield 3 dozen, Adapted from Mrs. Paula Deen