Flour --- In a cloth bag!!

Last week I was running low on my all-purpose flour, which actually makes me happy because I LOVE to shop for baking supplies. I ventured out to the grocery trying to convince myself why it is necessary to spend extra on King Arthur (it is sooo much better, that's why). I made it to the flour section of my beloved baking isle and couldn't believe what I was seeing:

Imagine the sound of angels singing a beautiful harmony.

Flour! In a cloth bag!?! "Flour in a cloth bag" I said to myself and then giggled - aloud - in public. I didn't know such a thing was still in production. Well it is true - and I would have bought the whole lot for fear this was some sort of fluke. It was priced right too, $3.99 for the 5lb bag (less than my favorite King Arthur). Needless to say, I was beyond excited. So I will give the cloth bag of flour a try and see how it works out. In the meantime, I would like to thank Cortez Milling for producing such a perfectly packaged product and bringing excitement to my day. Now, if only I could get milk in glass bottles life would be complete...

Auntie M's Tater Salad

By no stretch of the imagination can this delicious potato salad be considered "healthy". I'd like to think that it can be healthy...but the closest I can get is that it is a healthy portion of nostalgia. I suppose it is only nostalgic to me, so you are on your own in justifying any health benefit. HOWEVER, if you are looking for something tasty you have hit the jackpot.

A big bowl of deliciousness.

 My Aunt Mel has been making this potato salad since I can remember - she makes it better than anyone. It could win a blue ribbon at the state fair if they had such a contest. It reminds me of summer, it reminds me of home, it reminds of when I was 7 and begged her to omit the onions (and because she loved me she would make a smaller bowl, onion free). On occasion, when I am feeling homesick, I get some taters boiling and try my best to replicate Mels recipe.

I would be happy to share this recipe with you if I could but I suppose there isn't really a recipe at all. This potato salad is made by combining ingredients in no measurable amount. It depends on the size and texture of the potatoes...when it looks right, it is done. I can provide an ingredients list should you want to give it a go: Mayo, taters, Mayo, pickles, Mayo, eggs, Mayo, mustard, vinegar and seasonings (salt, pepper, paprika). Did I mention Mayo? I've watched her use a whole jar before. Not kidding.

Happy Eating!

Coconut Banana Bread with Lime Glaze

Back in 2007 I pulled a recipe out of my Cooking Light magazine for Coconut Banana Bread with Lime Glaze. It looked divine and I was sure I would make it for a summer treat, perhaps to take on a camping trip! Sadly this was not the case - 4 years later and an invitation to a girls day of crafting I pulled the recipe from deep in my memory bank, alas, it was time to give this banana bread recipe a whirl. Thanks to my binder-o-magazine recipes (complete with plastic page protectors) I was able to find the recipe in mint condition (it can also be found on the information super highway here).

I am a banana bread fanatic, always looking for the perfect recipe. I usually bake quick breads in the fall and winter but this recipe called for coconut and lime so I felt it was suited for summer baking. I made two smaller loaves, as opposed to the 9x5 loaf it recommended in the recipe. The banana bread turned out very well, slightly crumbly, crispy coconut on top and a nice hint of lime in the glaze. If you are in the mood for summer baking, give this one a try!

My two smaller loaves, one to keep, one to give away!

Coconut Banana Bread with Lime Glaze

Ingredients

• 2 cups all-purpose flour (about 9 ounces)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/4 cup plain low-fat yogurt
• 3 tablespoons dark rum
• 1/2 teaspoon vanilla extract
• 1/2 cup flaked sweetened coconut
• Cooking spray
• 1 tablespoon flaked sweetened coconut
• 1/2 cup powdered sugar
• 1 1/2 tablespoons fresh lime or lemon juice

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.

Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.



The professional photo from Cooking Light



Cherry Amaretto Drop Cookies

Several weeks ago I invented a new recipe: Cherry Amaretto Drop Cookies. I can't take full credit for inventing the recipe per-se, rather I simply reconstructed an old recipe for Polka Dot Cookies (PDC) my mom and I make at Christmas. As far as I know, she and I may be the only people that like the PDC's, but nevertheless, we keep making them (and eating them). The PDC recipe calls for red and green maraschino cherries, walnuts and chocolate chips -- pretty fancy. However, with cherry season in full swing I decided to give the PDC recipe a classy little makeover. 

It all started by soaking some beautiful bing cherries in Amaretto <<Drool >>.  The end result was fab! I added chocolate chips to the last dozen for some variety. These tasty cookies have a cake or biscuit texture, they are not overly sweet. I recommend them to anyone looking to make good use of summer sweet cherries!

Cherry Amaretto Drop Cookies

Ingredients:
1 C. Margarine
1/2 C. Sugar
1/2 C. Brown Sugar
2 Eggs slightly beaten
2 tsp. Vanilla
4 C. Flour
1/2 tsp. Baking soda
2 tsp. Baking powder
1/2 tsp. Salt
1/2 C. Milk
1 C. Bing Cherries, halved
1/3 C. Amaretto

Combine cherries and amaretto in bowl, soak overnight. Mix dry ingredients in medium bowl. Mix liquids, except milk, in large bowl. Add dry ingredients to liquids alternating with addition of the milk.

Drain cherries of excess liquid. Fold into cookie dough.

Drop big teaspoons of batter onto greased cookie sheet. Bake for 10-12 minutes at 375 degrees.

ENJOY!