One of America’s Favorites – Banana Pudding

July 27, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Banana pudding served in a bowl with vanilla wafers

Banana pudding is a dessert generally consisting of layers of sweet vanilla flavored custard, cookies (usually Vanilla Wafers or ladyfingers) and sliced fresh bananas placed in a dish and served, topped with whipped cream or meringue.

It is commonly associated with Southern American cuisine, however, it can be found around the country. Furthermore, it closely resembles an English Trifle in that it is assembled in layers and includes custard, fruit, sponge cake, and whipped cream.

Banana pudding can be prepared using a baked or refrigerated method, with the latter being the more popular, particularly among home cooks. Moreover, many recipes have been adapted using vanilla or banana pudding instead of a true custard. Other recipes omit the wafers. An early Banana pudding recipe was published in “The Kentucky Receipt Book,” by Mary Harris Frazer, in 1903. However, even this recipe does not include wafers.

Banana pudding

A typical method for making Banana pudding is to repeatedly layer the bananas, custard, and wafers into a dish and top with whipped cream or meringue. Over time, the wafers will absorb the custard and the layers will press together causing the flavors to intermingle.

The National Banana Pudding Festival is held at the Centerville River Park in Centerville, Tennessee. It is a 2-day event held on the first weekend of October.

 

Kitchen Hint of the Day!

July 21, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Extend the life of your bananas by wrapping the stems……………….

Keep your bananas yellow longer by pulling them apart into single-banana units and covering each stem in plastic wrap or foil. The wrap helps contain the naturally-producing ethylene gas to the stem end of the fruit. Otherwise, it would spread to the whole banana and accelerate the ripening. I have never heard of this one!

Healthy Upside Down Cake Recipes

May 14, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Upside Down Cake Recipes. Here’s some Delicious and Healthy Upside Down Cake Recipes with recipes including Upside-Down Cinnamon-Pecan Coffee Cake, Blueberry-Peach Upside-Down Cake, and Bananas Foster Upside-Down Cake. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Upside Down Cake Recipes
Find healthy, delicious upside down cake recipes, from the food and nutrition experts at EatingWell.

Upside-Down Cinnamon-Pecan Coffee Cake
Layering the ingredients in this coffee cake recipe right into the pan lets you skip the steps of making the batter and the nut topping separately. To make this healthy one-bowl dessert so it can be served like pull-apart rolls, dollop 16 equal portions of batter over the nuts. If you don’t want to fuss with that, dollop the batter on top however you like…………………………………

Blueberry-Peach Upside-Down Cake
This upside-down cake is the perfect dessert for a summer party. Full of fresh blueberries and peaches, flavored with a touch of ginger and topped with vanilla frozen yogurt, it’s a sweet and refreshing way to end a meal…………………………………..

Bananas Foster Upside-Down Cake
The tableside flambéing of bananas Foster sure is impressive … if someone else is making it for you. This cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that’s just as stunning as the original for a healthier dessert you’ll be proud to serve………………………………

* Click the link below to get all the Healthy Upside Down Cake Recipes
http://www.eatingwell.com/recipes/19522/desserts/cake/upside-down/

One of America’s Favorites – Quick Bread

April 20, 2020 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Banana bread is a type of quick bread

Quick bread is any bread leavened with leavening agents other than yeast or eggs. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.

Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

“Quick bread” most probably originated in the United States at the end of the eighteenth century. Before the creation of quick bread, baked goods were leavened either with yeast or by mixing dough with eggs. “Fast bread” is an alternate name.

The discovery or rediscovery of chemical leavening agents and their widespread military, commercial, and home use in the United States dates back to 1846 with the introduction of commercial baking soda in New York, by Church and Dwight of “Arm & Hammer” fame. This development was extended in 1856 by the introduction of commercial baking powder in Massachusetts, although perhaps the best known form of baking powder is “Calumet”, first introduced in Hammond, Indiana and West Hammond, Illinois (later Calumet City, Illinois) in 1889. Both forms of food-grade chemical leaveners are still being produced under their original names, although not within the same corporate structure.

During the American Civil War (1861–1865), the demand for portable and quickly-made food was high, while skilled labor for traditional breadmaking was scarce. This encouraged the adoption of bread which was rapidly made and leavened with baking soda, instead of yeast. The shortage of chemical leaveners in the American South during the Civil War contributed to a food crisis there.

As the Industrial Revolution accelerated, the marketing of mass-produced prepackaged foods was eased by the use of chemical leaveners, which could produce consistent products regardless of variations in source ingredients, time of year, geographical location, weather conditions, and many other factors that could cause problems with environmentally sensitive, temperamental yeast formulations. These factors were traded off against the loss of traditional yeast flavor, nutrition, and texture.

Preparing a quick bread generally involves two mixing containers. One contains all dry ingredients (including chemical leavening agents or agent) and one contains all wet ingredients (possibly including liquid ingredients that are slightly acidic in order to initiate the leavening process). In some variations, the dry ingredients are in a bowl and the wet ingredients are heated sauces in a saucepan off-heat and cooled.

During the chemical leavening process, agents (one or more food-grade chemicals—usually a weak acid and a weak base) are added into the dough during mixing. These agents undergo a chemical reaction to produce carbon dioxide, which increases the baked good’s volume and produces a porous structure and lighter texture. Yeast breads often take hours to rise, and the resulting baked good’s texture can vary greatly based on external factors such as temperature and humidity. By contrast, breads made with chemical leavening agents are relatively uniform, reliable, and quick. Usually, the resulting baked good is softer and lighter than a traditional yeast bread.

Chemical leavening agents include a weak base, such as baking soda (sodium bicarbonate) plus a weak acid, such as cream of tartar, lemon juice, or cultured buttermilk, to create an acid–base reaction that releases carbon dioxide. (Quick bread leavened specifically with baking soda is often called “soda bread”.) Baking powder contains both an acid and a base in dry powdered form, and simply needs a liquid medium in which to react. Other alternative leavening agents are egg whites mechanically beaten to form stiff peaks, as in the case of many waffle recipes, or steam, in the case of cream puffs. Nevertheless, in a commercial process, designated chemical leavening acids and bases are used to make gas production consistent and controlled. Almost all quick breads have the same basic ingredients: flour, leavening, eggs, fat (butter, margarine, shortening, or oil), and liquid such as milk. Ingredients beyond these basic constituents are added for variations in flavor and texture. The type of bread produced varies based predominantly on the method of mixing, the major flavoring, and the ratio of liquid in the batter. Some batters are thin enough to pour, and others thick enough to mold into lumps.

There are three basic methods for making quick breads, which may combine the “rise” of the chemical leavener with advantageous “lift” from other ingredients:

* The stirring method (also known as the quick-bread method, blending method, or muffin method) is used for pancakes, muffins, corn bread, dumplings, and fritters. It calls for measurement of dry and wet ingredients separately, then quickly mixing the two. Often the wet ingredients include beaten eggs, which have trapped air that helps the product to rise. In these recipes, the fats are liquid, such as cooking oil. Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over-beaten, which would break down the egg’s lift.
* The creaming method is frequently used for cake batters. The butter and sugar are “creamed”, or beaten together until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air bubbles in the creamed butter with the rise from the chemical leaveners. Gentle folding in of the final ingredients avoids destroying these air pockets.
* The shortening method, also known as the biscuit method, is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two hand-held forks. The layering from this process gives rise and adds flakiness as the folds of fat melt during baking. This technique is said to produce “shortened” cakes and breads, regardless of whether or not the chosen fat is vegetable shortening.

Quick breads also vary widely in the consistency of their dough or batter. There are four main types of quick bread batter:

Pancake batter is made using the stirring method

* Pour batters, such as pancake batter, have a liquid to dry ratio of about 1:1 and so pours in a steady stream. Also called a “low-ratio” baked good.
* Drop batters, such as cornbread and muffin batters, have a liquid to dry ratio of about 1:2.
* Soft doughs, such as many chocolate chip cookie doughs, have a liquid to dry ratio of about 1:3. Soft doughs stick significantly to work surfaces.
* Stiff doughs, such as pie crust and sugar cookie doughs, have a liquid to dry ratio of about 1:8. Stiff doughs are easy to work in that they only minimally stick to work surfaces, including tools and hands. Also called “high-ratio” baked good.
The above are volumetric ratios and are not based on baker’s percentages or weights.

 

Healthy Fruit Smoothie Recipes

March 5, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Fruit Smoothie Recipes. Delicious and Healthy Fruit Smoothie Recipes with Smoothie recipes including Strawberry-Pineapple Smoothie, Chocolate-Banana Protein Smoothie, and Apricot-Peach Smoothie. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Fruit Smoothie Recipes
Find healthy, delicious fruit smoothie recipes including strawberry, mango and banana smoothies. Healthier recipes, from the food and nutrition experts at EatingWell.

Strawberry-Pineapple Smoothie
Blend almond milk, strawberry and pineapple for a smoothie that’s so easy you can make it on busy mornings. A bit of almond butter adds richness and filling protein. Freeze some of the almond milk for an extra-icy texture…………………………

Chocolate-Banana Protein Smoothie
Red lentils give this smoothie a plant-based protein boost. To make this smoothie vegan, try using unsweetened coconut beverage or almond milk in place of the dairy milk…………………

Apricot-Peach Smoothie
Puree juicy summer peaches and apricots together in this delicious summer smoothie recipe for a fruity flavor that masks the hidden veggies (sweet carrots) for a healthy breakfast or snack the whole family will love…………………………………

* Click the link below to get all the Healthy Fruit Smoothie Recipes
http://www.eatingwell.com/recipes/17955/drinks/smoothies/fruit/

Healthy Whole Grain Snack Recipes

February 27, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Whole Grain Snack Recipes. Delicious and Healthy Whole Grain Snack Recipes with recipes including Banana-Oat Muffins, Chocolate-Peanut Butter Energy Bars, and Healthy Blueberry Muffins. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Whole Grain Snack Recipes
Find healthy, delicious whole grain snacks from the food and nutrition experts at EatingWell.

Banana-Oat Muffins
Whip up a batch of these diabetic-friendly Banana-Oat Muffins for a quick and easy snack or add them to complete a balanced breakfast. These muffins can be eaten over several days or frozen and enjoyed for up to a month…………………………..

Chocolate-Peanut Butter Energy Bars
Dates provide all the sweetness you need for these no-bake energy bars. Each square serves up a hearty dose of protein–thanks to peanut butter and peanuts–as well as fiber from rolled oats. Kids will love the chewy bites with crunchy nuts……………………………….

Healthy Blueberry Muffins
We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat………………………………

Click the link below to get all the Healthy Whole Grain Snack Recipes
http://www.eatingwell.com/recipes/18695/mealtimes/snacks/whole-grain/

Healthy Overnight Oatmeal Recipes

November 14, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Overnight Oatmeal Recipes. Delicious and Healthy Overnight Oatmeal Recipes with recipes including Mocha Overnight Oats, Pumpkin Cheesecake Overnight Oats, and Blueberry-Banana Overnight Oats. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Overnight Oatmeal Recipes
Find healthy, delicious overnight oatmeal recipes, from the food and nutrition experts at EatingWell.

Mocha Overnight Oats
Give your oatmeal an energy kick with this coffee-drink-flavored overnight oats recipe. Chocolate, walnuts, maple and cacao nibs make give this healthy breakfast luxurious flavor……….

Pumpkin Cheesecake Overnight Oats
With pumpkin, ricotta and a little maple, this easy overnight oats recipe tastes like dessert, but it’s actually good for you! Plus, it’s perfect for a quick, on-the-go healthy breakfast………….

Blueberry-Banana Overnight Oats
Blueberries, sweet banana and creamy coconut milk combine to turn everyday oatmeal into the best vegan overnight oats! Make up to 4 jars at once to keep in the fridge for quick grab-and-go breakfasts throughout the week…………………..

* Click the link below to get all the Healthy Overnight Oatmeal Recipes
http://www.eatingwell.com/recipes/21919/mealtimes/breakfast-brunch/cereals/oatmeal/overnight/

Kitchen Hint of the Week!

November 11, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Apples and Bananas……………….

Don’t store apples and bananas near each other. Apples give off a gas that makes the bananas ripen (and go soft) much faster!

Healthy Blueberry Muffin Recipes

November 5, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Blueberry Muffin Recipes. Start the morning off right with Delicious and Healthy Blueberry Muffin Recipes with recipes including; Low-Carb Blueberry Muffins, Blueberry-Maple Muffins, and Banana-Blueberry Muffins. Find these recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Blueberry Muffin Recipes
Find healthy, delicious blueberry muffin recipes, from the food and nutrition experts at EatingWell.

Low-Carb Blueberry Muffins
Just because you’re watching carbs doesn’t mean you can’t have the classic breakfast pastry. In place of all-purpose flour, nutty almond and coconut flours make these muffins fluffy while slashing carbs. A bit of brown sugar blunts the tartness of fresh blueberries. Make these ahead for a grab-and-go breakfast for the week………………

Blueberry-Maple Muffins
Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter)………….

Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries……………

* Click the link below to get all the Healthy Blueberry Muffin Recipes
http://www.eatingwell.com/recipes/18709/bread/quick-bread/muffins/blueberry/

Diabetic Pie Recipes

October 10, 2019 at 6:01 AM | Posted in Eating Well | 3 Comments
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From the EatingWell website and Magazine its Diabetic Pie Recipes. Delicious and Healthy Diabetic Pie Recipes with recipes including Light and Luscious Pumpkin Pie, Mixed Berry Cobbler, and Banana Split Tarts. Find these recipes and much more at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/


Diabetic Pie Recipes
Find healthy, delicious diabetic pie recipes, from the food and nutrition experts at EatingWell.

Light and Luscious Pumpkin Pie
If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan……………..

Mixed Berry Cobbler
This mixed berry cobbler dessert is delicious and full of fruit to satisfy your sweet cravings………

Banana Split Tarts
Ready in just five minutes, this dessert for one is super-satisfying………………

* Click the link below to get all the Diabetic Pie Recipes
http://www.eatingwell.com/recipes/19971/health-condition/diabetic/desserts/pie/

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