Salted Peanut and Caramel Banana Bread

Mother never wasted food so blackening bananas would never go in the compost or trash. Now my mouth is watering for the taste of banana bread, salty peanuts and sweet caramel.

Try this updated version of simple, quick Banana Bread, from CostcoConnection. Similar to Carrot bread on page 197 in Tastes & Treasures cookbook, your family and guests will want more.

Salted Peanut and Caramel Banana Bread

Ingredients

1/2 cup unsalted butter, room temperature

1 cup sugar

2 eggs

1 teaspoon pure vanilla extract

1/3 cup plain yogurt

1 cup mashed very ripe bananas

3 1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup shredded coconut

2/3 cup chopped salted peanuts

1/2 cup toffee bits, or caramel or butterscotch chips

Salted Peanut Caramel topping

Ingredients

1/4 cup shredded sweetened coconut

1/2 cup chopped salted peanuts

1/4 cup toffee bits, or caramel or butterscotch chips

2 tablespoons caramel sundae topping

Preheat oven to 350 degrees. Generous spray a 12-cup Bundt pan or two 9 X 5 inch loaf pans. Place on a parchment-paper-lined baking sheet.

In a mixer bowl, cream the butter and sugar until fluffy. Add eggs, vanilla, yogurt and mashed bananas, scraping down the bowl often to blend evenly.

In a separate bowl, whisk together the flour, salt, baking powder and baking soda. Stir the dry ingredients into the wet batter. Fold in coconut, peanuts, toffee, caramel or butterscotch chips, blending well. Spoon into prepared baking pan.

To make the topping, mix coconut, peanuts and toffee, caramel or butterscotch chips in a small bowl. Sprinkle on top of cake. Drizzle on caramel.

Bake 50 to 55 minutes, until cake tests done. Cool 10 minutes before removing from pan, and drizzle on more caramel if desired.

Makes 8 to 10 servings. Freezes well.

Grants to Museum

Donating over $1 million to the AHS Museum at Papago Park since 1980 is a point of pride for the Historical League. President Sharron McKinney gave Museum Director Kyle McKoy the Grant money for 2011-2012 totaling over $75,000. We are pleased to see the funds go to great projects at the Museum.

The presentation took place at our Annual Spring Recognition Luncheon at Arizona Country Club on Wed, May 15.

Brussel Sprouts

Okay, I am changing my mind about this vegetable. I NEVER liked brussel sprouts but this dish is so tasty. When the toddler in her high chair eats it, you know it is yummy.

Tastes & Treasures cookbook has a vegetable recipe from historic Hassayampa Inn in Prescott. Summer Squash Saute on page 57 is also a tasty, delicious way to serve vegies.

Saute in olive oil, garlic, parsley, salt and pepper. Steam for 25 minutes. Enjoy.

Four Peaks Brewery wins BIG

Four Peaks Brewery, housed in the 1892 Borden's Creamery building, has given us several wonderful recipes for Tastes & Treasures cookbook. Love the Oatmeal Stout Shake on page 92.

Now they are winning BIG awards in the beer world. Read about them at http://blogs.phoenixnewtimes.com/bella/2012/05/four_peaks_wins_big_at_world_b.php

Wild Rice and Cranberry Salad

The lemon and orange zest give this salad a refreshing flavor.
Love this nifty tool to get the essence of the citrus. With it's fine teeth, this Microplane works wonders. A wise cook told me only get the colored peel, not the bitter white part.



Tastes & Treasures cookbook has a Wild Rice Pilaf on page 57 from Hassayampa Inn - a warm, delicious side dish.


This cold wild rice recipe makes a tasty accompaniment at Thanksgiving but will be a hit at any event.


Wild Rice Cranberry Pecan Salad

Ingredients
1/2 cup brown rice
1/2 cup wild rice
2 1/3 cups water (see package instructions)
1/2 teaspoon salt
1 teaspoon butter
1/2 cup dried cranberries
1/2 cup chopped pecans (toasted or un-toasted, your choice)
1/4 cup sliced green onions
1 Tbsp lemon juice
2 Tbsp olive oil
1/2 teaspoon sugar
1 teaspoon grated orange peel
Salt and freshly ground pepper

Directions
Use the amount of water for the rice according to instructions on the rice package, usually wild rice is a ratio of 1:3 of wild rice to water. Bring rice, 1/2 teaspoon salt, butter, and water to a boil, reduce heat to low, cover and cook for 50 minutes. Do not stir. Do not uncover. Remove from stove and let sit, covered for 10 minutes. Then uncover, fluff up with a fork, and let cool to almost room temperature.
In a medium sized serving bowl, mix the rice, cranberries, pecans, and green onions together.
In a separate jar, mix the lemon juice, olive oil, orange peel, sugar, and salt and pepper to taste. Just before serving, mix dressing in with the rice mixture. Serve warm, chilled, or room temperature.

Note: We used slivered almonds instead of pecans.

Yield: Serves 4 to 6.

Artichoke Spread from Donna Esposito

My mouth is watering thinking about this delicious dip from Historical League member, Donna Esposito. She is wearing our Centennial apron in celebration of Arizona's 100th birthday.

More great appetizer recipes are in Tastes & Treasures cookbook.

ARTICHOKE SPREAD

Ingredients:
2 (6.5 oz) jars Artichoke Hearts
1 cup Mayonnaise
8 oz Mozzarella Cheese
2 tsp Garlic Powder
16 oz Parmesan Cheese

Directions:
Preheat oven to 350º.
Drain the artichoke hearts and then cut into small pieces. Combine all remaining ingredients together and bake at 350 degrees for 25-30 minutes until bubbly and heated through.
This is for a double recipe.

Breakfast Egg Bake

Breakfast is the best meal of the day. While visiting family in Minneapolis, we sampled some of the best cooking including this make-ahead dish. Great when you have company.

Also try Breakfast Casserole on page 195 in Tastes & Treasures cookbook for an easy, make-ahead start of the day.





Breakfast Egg Bake

Ingredients:
1 tablespoon olive oil or butter
1 cup sweet red pepper chopped
1/2 cup green onion chopped
1 3/4 cup fully cooked ham cubed
1 cup shredded mozarella cheese
1 cup shredded cheddar cheese
8 eggs
1/4 cup flour
1 3/4 cup milk
Salt and pepper

Directions:
Preheat oven to 350 degrees.
Spread shredded cheese on bottom of dish.
Saute red pepper and green onion in fry pan with olive oil until softened. Add cubed ham and saute for 1 minute. Spoon over cheese.
Beat eggs in bowl. Add milk, flour, salt and pepper to taste. Pour over cheese and vegies.
Cover and refrigerate over night.

Bake 350 degree oven for approx 35 minutes or until eggs are set. Remove from oven and let stand 5 minutes before serving.

Note - sliced mushrooms, broccoli, spinach are a nice addition to the vegetables also.