You don’t have to rush out or spend extra money buying buttermilk when a recipe calls for it. You can easily make your own in 5 minutes.
Pour 1 TBS lemon juice into a measuring cup (1 cup) and fill the remaining cup with milk. Let sit for about 5 minutes and voila! Buttermilk 🙂 Use whatever amount you need. You can make more or less, just keep that ratio.
I found the best deal in town last week at the grocery store. Giant Eagle had bags of ripe, ready to eat or bake, bananas. Since banana bread works best with bananas just past their prime, it was perfect. And only .99 cents for about 3 pounds of bananas!
And I found out from my domestic goddess mum that you can mash bananas up and freeze them if you don’t have enough time to bake the bread!
My mum found this recipe through “Taste of Home” and it’s listed through them as the “best ever banana bread” and it really is. It gets a nice crust to it, but stays moist and wonderful. The bread won’t last long at all.
1-3/4 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 medium ripe bananas, mashed (1 cup)
1/2 cup vegetable oil
1/4 cup plus 1 tablespoon buttermilk
1 teaspoon vanilla extract
1 cup chopped walnuts (optional)
In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts.
Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour 20 minutes or until a toothpick comes out clean. Cool on wire rack. Yield: 1 loaf.
This dish was a near disaster! Luckily, it was saved in time and was still very tasty!
1 – 2 pints grape tomatoes
About 1/4 cup finely grated mozzarella cheese
About 1/4 cup Italian seasoned bread crumbs
Garlic salt to taste
Pepper to taste
Heat about 1 TBS extra virgin olive oil in a skillet and add the grape tomatoes. Stir the tomatoes while they cook over medium heat and let them wilt down a bit. When they become soft and tender, season to taste. Transfer the tomatoes into a ramekin or oven proof dish. Sprinkle with the cheese and bread crumbs and place under the broil until the bread crumbs crisp (about 2-3 minutes). This is where disaster nearly struck. I left the dish in for a bit too long and had to do a bit of scrapping. You could also bake the dish if you have a little more time, I’d say about 15 minutes at 350 would do the trick. I think that parmesan cheese would also be a great choice instead of the mozzarella. This dish would also be an excellent side for any meal!
(I forgot to take a final product picture of the scraped and rebaked finished product! But it did look much more appetizing than this last picture!)
The eggs cook slowly when they are baked and get a really great texture. The yolk gets a nice creamy texture, past the dippy stage but not as solid as an over easy egg. They are completely delightful and make such a lovely presentation. It’s eggs and toast in 1 easy step 🙂
I did one egg per person for the serving.
1 egg per person
1 roll person (I used a wheat roll)
Hollow out a small section of the egg, and crack an egg into the hole. The rolls I used probably could have fit 2 eggs, if you did want a bigger serving and if the size of the roll allows.
Bake the rolls for about 20 minutes at 350.
I ❤ breakfast and brunch. Breakfast to me usually means the recapping of an amazing night or the start to a really fun day! This weekends brunch menu included bakes eggs, tomato gratin, sauteed asparagus, banana bread, sausage and apple and grapes with cheddar cheese.
Here are some great recipes for a lovely brunch.
Hang Onto your fork 