RECIPES
MOM'S BANANA BREAD
1/2 cup of butter
1 cup of sugar
2 eggs
1 tsp. of lemon zest
2 bananas (overripe is best)
1 1/2 cup of flour
1/2 tsp. of baking soda
1/2 tsp. of baking powder
1/4 cup of buttermilk (you can make your own with milk and a squirt of lemon juice).
Preheat oven to 350F. Grease a loaf pan.
In a mixer, beat butter and sugar until fluffy. Add eggs, one at a time. Then add zest and bananas.
In a separate bowl, combine the dry ingredients. Add the dry ingredients to the liquid mixture slowly, alternating with the buttermilk.
Bake 40 mins or until a toothpick comes out clean. It may take longer depending on your oven.
This makes 1 loaf.
SQUASH SOUP
1 butternut squash
olive oil or butter
2 to 3 cloves of garlic
1 onion or 2 shallots
1 tsp. ground cloves
cream
chicken or vegetable stock
salt/pepper to taste
This is my basic squash soup recipe. I generally just make it without measuring, and have no specific recipe to follow. So, bear with me!
Cut your squash in two and scoop out any seeds. Brush both sides of the flesh with olive oil or butter. Sprinkle with brown sugar and roast in an oven at 400 degrees F until the flesh is soft.
Remove the squash from the oven and when it is cool enough to handle, scoop it out and set aside.
Dice your onion or shallots and fry in your soup pot in a little bit of olive oil until translucent. Do not allow the garlic to burn or it will taste bitter. Then add your squash and 1 to 2 quarts of your chicken or veggie broth (or more if you like). Bring the pot to a boil and then reduce to a simmer. Cook for 20 to 30 minutes.
Use a handheld blender and blend the soup until smooth. Add cream, salt and pepper and ground clove to your taste. Be careful with the ground clove as it is very strong.
Enjoy!