Banana Bread

• 1 1/2  cups  mashed ripe banana
• 1/3  cup  plain fat-free yogurt
• 5  tablespoons  butter, melted
• 2  large eggs
• 1/2  cup  granulated sugar
• 1/2  cup  packed brown sugar
• 6.75  ounces  all-purpose flour (about 1 1/2 cups)
• 1/4  cup  ground flaxseed
• 3/4  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  teaspoon  ground cinnamon
• 1/8  teaspoon  ground allspice
• Cooking spray
• 1/3  cup  powdered sugar
• 1 1/2  teaspoons  1% low-fat milk

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice).

Add flour mixture to banana mixture; beat just until blended.

Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack.  Remove bread from pan; cool completely. Combine powdered sugar and milk, stirring until smooth; drizzle over bread.

Maureen Callahan, Cooking Light, OCTOBER 2010

The biggest challenge to making this banana bread is hoarding the bananas from the hungry banana thieves rummaging your kitchen (in my case, my boyfriend Tom) until they’ve fully ripened.  Once you’ve got your bananas, the rest couldn’t be easier – measure, mix and bake.  I like this particular recipe because the flax adds a little texture and the glaze makes it just a bit sweeter.  The glaze also makes it look like you added extra effort – without any effort at all.   I also recommend adding a handful of walnuts.

Apple-Cranberry Pie

 

• 2 portions  Alan’s Pie Pastry, or 2 rolled refrigerated piecrusts
• 6 Granny Smith apples, peeled, cored and sliced
• 1/2 cup  cranberries
• 2 Tbsp.  lemon juice
• 1-1/4 cups  sugar
• 1/4 cup  all-purpose flour
• 1-1/2 tsp.  ground cinnamon
• 1/4 tsp.  ground allspice
• 1/8 tsp.  salt
• 1 recipe  Pastry Cream (recipe below)
• 1 egg, beaten
• 1 Tbsp.  whipping cream

1. Preheat oven to 375 degrees F. On a floured surface, roll one pastry portion to a circle 14 inches in diameter. Transfer pastry to a 9-inch deep dish pie plate. Trim pastry even with rim of pie plate; cover and set aside. On a floured surface roll remaining pastry to a 12-inch circle; cover and set aside.

2. In a large bowl combine apples, cranberries and lemon juice. In a small bowl combine sugar, flour, cinnamon, allspice and salt.

3. Spread bottom of crust with Pastry Cream. Toss apple mixture with dry ingredients; add to pie tin. Immediately add top crust. Trim to 1/2-inch beyond edge of pie plate. Fold top pastry under bottom pastry. Crimp edge as desired. Cut 4 small openings, so the steam is released. Combine egg and whipping cream; brush liberally on pie. Place pie on a baking sheet.

4. Bake for 1 hour and 20 minutes. Cover edges of pie with foil, if necessary, to prevent overbrowning. Cool on wire rack.

Pastry Cream: In a small saucepan combine 1 cup milk and 1/4 cup sugar; cook over medium heat just until bubbly on edges. Meanwhile in a medium mixing bowl beat 2 egg yolks, 3 tablespoons sugar, 3 tablespoons cornstarch, and 1/4 teaspoon salt until combined. Gradually beat in 1/3 cup hot milk mixture; quickly beat in remaining milk mixture. Return to saucepan; cook and stir over medium heat until mixture is thick and comes to a boil. Remove from heat; stir in 2 tablespoons butter and 1/2 teaspoon vanilla. Transfer to bowl; cover surface with plastic wrap. Cool. Chill to store.

Bettter Homes & Gardens, November 2010

After making this recipe, I feel that I can rest easy, contented that I have made the best apple pie in the entire world.  I am hesitant to even share this recipe as I would like to horde it forever and claim it as my crowning achievement in life.  It is amazing.  Enough said.

So here is a cheesy picture of me – being proud of my best-ever pie.