Second Chance Banana Bread

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Banana Bread

At my son’s school they have something called “Second Chance Breakfast” for those students who either didn’t have time for breakfast at home, or who are hungry at the midmorning break. Spane has coined a lot of second chance items in our house, dry food for Rolo is “Second Chance Cat Food”, etc.

Spane and I like bananas, and we especially like them when they are just ripe, are firm and might have a little green still on them. I even have a banana slicing tool from Chef’n which makes slicing them a snap. Still, it’s hard for us to get through a small bunch of bananas without one or two going brown. Sure enough, one had gone brown, and knew that it was destined for banana bread.

Why do I call it Second Chance Banana Bread? Well, because it’s a second chance for the banana itself, and because the night Spane and I made it, I was very tired and fell asleep waiting for it to finish baking. When I woke up the house smelled of burnt sugar. The whole loaf was black on top. A little bit in the center had not burned, and we ate that. It was so good, Maria gave me three bananas she had that had also gone brown, so I could make a second loaf – and not burn it.

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Cheesecake Stuffed Chocolate Dipped Strawberries

Cream Cheese Stuffed Chocolate Dipped Strawberries


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The other day, when I was perusing Pinterest, I came across something that looked fabulous. It was strawberries stuffed with cream cheese, and it was called Cheesecake Stuffed Strawberries. I pinned it, and decided it would make a nice treat for the kids in Spane’s class going to the Planetarium field trip. Last year, I made White Chocolate Rum Raisin Cookies for Mrs. Mary’s class when we went to The Natural Science Museum.

I lucked out, and strawberries were Buy One box, Get One Free. There are 24 kids in Spane’s class, plus the teacher, and possibly one or two more parents who, like me, volunteered to go on the trip to help with the children. There were enough strawberries, with a few extra for the house.

I decided to change the original recipe a little and dip the strawberries in chocolate. All the recipes on the Internet tell you to add shortening to the chocolate to temper it. I don’t like shortening, and I knew that I had dipped strawberries before without it. Of course, looking in The Joy of Cooking, I found that I didn’t need shortening at all, just a candy thermometer, that I have a nice glass one with a clip. There are instructions later in this post about how to do this.

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Pirate Party Appetizers

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Fruit Boats

Here, for your pleasure and review are pictures of some of the food served at Spane’s eighth birthday party. There will be pictures of the actual Birthday Boy soon.

Pirate's Balls with Sauce


These Caribbean meatballs were quite the hit. Spane asked me to make them again. Recipe for Caribbean Pirate Meat Balls

Fruit Boats

These just looked so lovely. My original intent was just to have the banana slice and orange quarter, and Douglas came back from the store with these lovely red grapes. They made the dish!

Recipe: Fruit Boats

Ingredients

  • 4 oranges
  • 2 Bananas
  • 12 grapes
  • Toothpicks

Instructions

  1. Cut the oranges into quarters. Make twelve banana slices, each about 1/2 inch thick. Put a toothpick into the top of each orange quarter. Put a banana slice, and top with a grape. Serve on a nice, festive plate.

Quick notes

Red grapes look best.

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Skull Cheese Ball

This cheese ball was very simple to make. It’s a good way to get rid of little bits of cheese, nuts and dried fruit you might have laying about.

Pirate Cheese Ball

Ingredients

  • 1 package Philadelphia Cream Cheese
  • 1/4 lb Gorgonzola
  • 2 tablespoons Shredded Parmesan 1
  • 2 tablespoons Shaved Parmesan 1
  • Dried cranberries
  • Walnuts
  • Black Sesame Seeds
  • Pringles 2

Instructions

  1. Reserve 2 walnuts to make the skulls teeth.
  2. In a stand mixer, combine the cheeses, cranberries and remaining walnuts. Mix thoroughly.
  3. Cheeses in the mixer

  4. Put strips of wax paper on a nice serving dish to keep the dish clean. You will be removing it after decorating the skull.
  5. Shape the cheese ball into a skull, making impressions for the eyes and mouth.
  6. Pour black sesame seeds carefully into the eye sockets. Use the remaining walnuts for teeth.
  7. Remove the wax paper. Stick toothpicks about a quarter of the way into the cheese and cover with plastic wrap.
  8. Refrigerate until ready to serve, then remove the toothpicks and put Pringles around the skull to look like waves.

Quick notes

This is a great way to use up bits of cheese in your refrigerator.

Variations

2Plain Pringles look like waves when placed around the skull. They are optional. The chips are not sturdy enough to be used for the cheese, but are there for decoration only.

Preparation time: 10 minute(s)

Cooking time:

Number of servings (yield): 12

Culinary tradition: USA (Traditional)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Rum (Cannon) Ball

These were a take off on the Oreo Rum Balls I made, only these used white creme cookies, and had spice flavorings. Here is the recipe.

Cucumber Boats

This is probably my favorite. In all the time I was thinking to myself, what could I stuff those cucumbers with, and then I thought egg salad would be good. As I removed the egg yolks from the whites, I realized that the whites would make proper sails, and the black olives were the Jolly Rogers.

Jolly Roger of Rack Rachham

I have a whole post about making this cake. It was really fun and everyone loved it!

And the Award Goes To …. Apple Brown Betty with Red Hots Sauce

Recipes in this PostApple Brown Betty

My Apple Brown Betty with “Red Hots” Sauce won third prize at the annual Dessert and Appetizer Fil-Am Kiwanis competition. Last year, I won first place for Chicken Liver Pate with Cornichons and Blue Cheese Butter. Last year I won $200.00, this year, because of the economy, the first prize was only $100.00, so my third prize was $50.00 – I don’t mind about the money, getting the recognition was enough for me.

I have been making Apple Brown Betty all winter. I love the simplicity, and the warm comfort food quality of it. In the past, I threw out the peels – this time I did something different and fried them then dusted them with sugar and cinnamon before putting them on top of the finished Brown Betty. They were fantastic!

Recipe: Apple Brown Betty with “Red Hots” Sauce

Ingredients

Ingredients for Apple Brown Betty
  • 4 Apples
  • 3/4 cup Brown sugar
  • 1/8 teaspoon Mace
  • 1/2 teaspoon Nutmeg freshly grated
  • 1 1/2 teaspoons Cinnamon ground
  • 1/4 cup Dried cranberries
  • 1 Armenian Raisin Bread
  • 1/4 teaspoon Sea salt
  • 1/2 cup Butter melted
  • 1 tablespoon Butter cut up
Ingredients for Deep Fried Apple Peels
  • 1 tablespoon Flour
  • Vegetable oil
  • 1 tablespoon Sugar
  • 1 teaspoon Cinnamon
Ingredients for Red Hots Sauce
  • 1 cup light brown sugar
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 cup boiling water
  • 1 teaspoons Saigon cinnamon
  • 2 teaspoons Pure Vanilla Extract DO NOT use imitation Vanilla
  • 1 teaspoon Cayenne
  • 1/2 teaspoon Rum flavor

Instructions

Apple Brown Betty
  1. Preheat oven to 350.
  2. Peel the apples, and reserve the peels. Core and chop up the apples into 1 inch pieces. Put the apples into a large bowl. Add the brown sugar, mace, nutmeg, cinnamon, cranberries and melted butter. Put the raisin bread into a food processor and process into crumbs. Put almost all the crumbs into the bowl. Mix all well. Put into 1 quart casserole dish. Bake for 1 1/2 hours or until apples have softened. Remove from the oven,

    Apple Brown Betty

Apple Peels
  1. Heat oil in a frying pan. Dredge the peels in the flour. Fry in oil until they have crisped then remove and dust with sugar and cinnamon. Place on top of Betty for garnish.
Red Hots Sauce
  1. Mix sugar and flour in a small pot. Stir in water. Cook gently stirring constantly until slightly thickened. Add butter and simmer 6-8 more min. Remove from heat. Whisk in cinnamon rum flavor, cayenne and vanilla. Makes one and a half cups.
  2. Serve warm. This is very good with “Red Hot Sauce” and ice cream.

Quick notes

If you can’t find good Armenian Raisin bread, then use Panettone, and soak some extra raisins in a little water with a tiny bit of cardamom. If you can’t get Panettone, then use regular raisin bread, but reduce the amount of cinnamon.

You could also make this Betty in a a Nesco oven, leaving your regular oven available for other dishes. Yeah, Nesco!

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Update: I found a wonderful recipe for Applesauce in a crockpot… looks great! Lunch Fir For a Kid.