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Show ake Srtbunc Stye JSalt Thursday, February Section E . 3, 1983 Page 1 Become the top banana at your house By Donna Lou Morgan tribune Food Editor Not enough time. That's the 20th century malady. It challenges homemakers, career men and wom- en anyone pressed for time w ho appreciates with good food finding faster ways to prepare better meals. Its on those busy, busy days when Thelma 0. Thelin comes home late from the office and has a hankering for a sweet treat that she turns to Banana Nut Bread. Nothing satisfies quite like this moist, delicious specialty. And its quick and easy to prepare. "The nice part about making Banana Nut Bread is that I can mix it together and have it in the oven baking in no time at all, Mrs. Thelin said. Then I can start to prepare my evening meal. By the time I finish eating, the Banana Nut Bread is ready to enjoy. Mrs. Thelin, who is employed at the University Medical Center, said she always has ingredients on hand for making Banana Nut Bread and other banana treats. "Because I enjoy bananas so much, I seldom go to the supermarket without purchasing them, which means I often have some nice ripe ones ready to use in baking. Good recipes using bananas are a must at my house, she smiled. I'm forever having bananas left over. Baking good things to eat is nothing new to this good cook who has spent many years creating kitchen specialties for her family to enjoy. "My love affair with cooking dates back to when I was very young observing and helping my mother prepare meals for the family, Mrs. Thelin recalled. She was a wonderful cook and certainly gave me the incentive to follow in her footsteps, although I never remember her actually teaching me. "I love to cook and bake. And my husband (now deceased) and two sons were always my greatest fans. Now that our sons are grown and only Jeff is left at home, I really dont do quite as much baking as I used to. And with Jeff being the pastry chef at Liaison Restaurant, he does his own kind of super cooking and baking, although he still enjoys what I prepare. "But times are often when I crave but satisfying treat a That's when I turn to using bananas in Banana Nut Bread, Banana Date banana Bars, Banana Nut Muffins anything! According to Mrs. Thelin, she enjoys using stone ground whole wheat flour "or sometimes I put in a little wheat germ with the regular flour when I'm baking. I know it s so good for us to use these ingredients, although I'm not what youd say really in to using them exclusively. "But I have discovered that making Banana Nut Bread with these and with oil rather than shortening makes a wonderful treat that is not only nutritious and delicious, but has wonderful keeping qualities. "Im also conscious about avoiding excess sugar. This recipe for Banana Date Bars came originally from a friend in New York. If the bananas are nice and ripe, theres no need for adding sugar. Melt butter or margarine in saucepan; add brown sugar. Bring to a boil; cook and stir 1 minute or until slightly thick. Cool 15 minutes. Add hot milk and boat smooth Beat in enough of confectioners sugar to make of spreading consistency. Its no secret that homemaker's everywhere are trying desperately to make food dollars STRETCH into the finest of dining. Out to prove it are our faithful recreaders who sent budget-savinipes guaranteed to take the out of winter meals. Bouquets to Deborah Holmes; Mrs. Jewel S. Cowan, Ogden; Mrs. I.aFay R. Hogan, Stockton; Mrs. Carol Charles-wortSalina; Mrs. Calvin Keetch; Jan de Ayora, Logan; Mrs. Elizabeth McCormack, Ogden; Mrs. Harold E. Short; Mrs. James Kelly; Mrs. Louise Justesen; Mrs. Robert Williams, St. George; Mrs. A. C. Drake; Mrs. John Waters, Pocatello; Mrs. Carol Ellis; Mrs. Tim Hogan, Provo; Mrs. E. R. Southam and Logan Reader who sent their terrific recipes in answer to requests made by Mrs. Maye James, Vernal and Mrs. E. A. Burt. Many thanks! Sourdough Pizza g ho-hu- Its wonderful! Be the top banana at your house by preparing the excellent banana recipes sent by good cook, Mrs. Thelma O. Thelin, in answer to a request made by Mrs. Alida Martin. Many thanks to yoa, Mrs. Thelin and to other faithful readers Mrs. Paula Day, Alpine; Mrs. Mary B. Lindberg, Tooele; Mrs. William Mitchell, Pay-soMrs. Patricia Hanson, Sandy; Tom Behling, Helper, Mrs. Ellen F. Hoff; Mrs. Barbara L. Bell; Mrs. G. F. Davidson; Mrs. Carol Parker, Brigham City; Mrs. S. L Sullivan; Mrs. Lucy Ridgeway; Mrs. Nancy Marshall, Cedar City; Mrs. Henry E. Clayson; Mrs. D. F. Franklin; Mrs. Carol Williamson; Mrs. T. E. Schmidt, Centerville; Mrs. Dick Parker, Mrs. Andy Christensen; Richfield Reader, Mrs. Marc Goodman and Salt Lake Reader. Your recipes are the greatest! Banana Nut Bread n; (Mrs. Thelma hi 1 2 (Carol Charlesworth) lh cups sourdough starter cup warm milk Ih teaspoons salt 2 tablespoons sugar 2 tablespoons cooking oil or shortening 2l i to 3h cups flour cup olive oil Tomato sauce, vanned or homemade Salt and pepper as desired 1 0. Thelin) oil cup cup sugar eggs, beaten 3 large (or 5 small) very ripe 2 cups stone ground whole wheat flour (or flour) hi cup wheat germ 1 teaspoon baking soda hi teaspoon bakingjtowder ' hi teaspoon salt 4 tablespoons milk 1 teaspoon vanilla hi cup chopped nuts Mrs. Thelma Thelin enjoys baking quick- do Banana Nut Bread, Banana Date Bars se -- Banana Date Bars U This recipe does not need any sugar if you use very ripe bananas. If you use bananas, add ' cup brown sugar to the dry ingredients or ' cup honey when you mix the bananas with the oil. l4 not-so-ri- Beat oil and sugar together. Add eggs and banana pulp; beat well. Stir in dry ingredients, milk and vanilla. Mix well; stir in nuts. Pour into greased and lightly loaf pan or two floured 9 x small pans. Bake at 350 degrees for about 50 minutes for small pans or one hour for large pan. (It may require baking a little longer depending on size of pans.) Remove from cups oats, quick or 2 tablespoons wheat germ cup stone ground whole wheat flour (or 3 hi teaspoon soda teaspoon salt 2 large, very ripe bananas h? cup oil Li legg I teaspoon vanilla hi STEINVAY PIANOS Rental Facilities Exclusive Franchised Dealer egg, beaten liq- uid shortening ii cup milk ii cup well mashed very ripe bananas ("I usually use a bit more") h cup chopped nuts cup chopped dates 13-in- stick (ii cup) butter or margarine cup brown sugar, packed 1 cups confectioners sugar Banana Cake (Mrs. Paula Day) This recipe makes the most moist banana cake Ive ever tried. It is originally my mothers recipe. together oats, wheat germ, flour, soda and salt. Mash bananas and beat them together with the oil, egg and vanilla; blend thoroughly. Add to dry ingredients with dates; mix well. Spread in a lightly greased 9 x baking dish and bake at 325 degrees for about 25 to 30 minutes. Cool and cut into bars. 2 13-in- sticks 2 cups eggs 4 These are real favorites at our house. 1 large very ripe bananas, mashed cup milk 3 cups flour Double Faced For placemats DAYNESMUSKs 100 tabled 8 2 ANACIN Embroidered Sale shampoo or finishing rinse i OFF 7 to 10 Day Delivery Beautiful Selection to c booso from Bank cards. Contracts Decorating Service VClCdtC Ls'lClfeCfliCd-053 East 21 00 South 487-682- 3 r 9d 8 Thru Feb. "CUADr-- C IT" on vnAKOtll 5 Sears . U Al 1mq ... rt., .hi . SeariCharge I oi ix i. ,h Available at: Salt Lake Murray Ogden pv.it..,.,. 2 pe 33 c yd. 2 98 2 49 VALENTINE Reg. 3.98, Special 100 Reg. yd. Poly 3.49 Special yd. Many items for clearance cost. -- s Most colors, 60 Many Uses 49,? 99 c MATERIAL SHIRTING H 1 98a. Large Asst. FAKE FUR I'9 98 yd. 1 RED TAG SPECIALS Vidal Sassoon yds. Choice Asst. SPRING PRINTS Or I 69 SHEERS 1 PRINTS toothpaste Anacin 9 QUILTED KNITS 3 399c Mostly White, 5 sugar 2 cup flour EYELET f,3 cup) margarine (1 Banana Nut Muffins MAIN h well i 3 Embroidered, Very Nice 359-763- To sourdough starter add milk, salt, sugar and oil. Add flour, li cup at a time. Stir well after each addition. Add enough flour to made a dough that is not too stiff to stir with a spoon. Dough should be elastic. Turn out onto lightly floured surface and knead 5 to 10 minutes. Place dough in greased bowl; cover with a cloth. Allow to set in warm place, free from drafts, about 2 hours, or until double in size. Divide dough into 2 portions. Stretch or roll out each portion to fit into two 10- - to greased round pans. Place dough in pans; press or trim edges to fit. Brush with olive oil. Cover with tomato sauce. Sprin- See Page E-- Column 1 Cream margarine, sugar and eggs until fluffy. Stir in mashed bananas and milk. Combine flour, soda and salt. Add dry ingredients to banana mixture and blend thoroughly. Pour batter into greased and lightly floured 9 x baking pan. Bake at 350 degrees for about 45 minutes or until done. Cool and top with Penuche Caramel Frosting. Penuche Caramel Frosting BRAID 156 SO. SLC shredded Grated Parmesan cheese, optional Herbs and seasonings as desired teaspoons soda hi teaspoon salt Penuche Caramel Frosting 1 Jack cheese, Monterey 2 -- teaspoon soda cup oats, quick or 3 tablespoons melted or Mix 1 STEINWAY HALL I In a mixing bowl sift together flour, sugar, baking powder, salt and soda. Stir in oats. Add beaten egg, shortening, milk, bananas and nuts. Stir only until dry ingredients are moistened. muffin Fill greased medium-size- d Bake at 400 with full batter. cups degrees about 20 minutes, or until done. Makes 1 dozen. se Readers request recipes 1 ed flour) Mrs. Nason F. Erickson. Provo, is hoping you good cooks will share with her recipes for White Clam Sauce to serve on spaghetti or linguine. Recipes for Virgin Pina Colada (made without alcohol) and English Trifle are on the wanted list being requested by Mrs. Jo Ellen Ashworth, Bountiful. Mrs. Cynthia Powell is requesting recipes for Bread Pudding. Anyone? Recipes for hearty breakfast dishes that do not require eggs are being requested by Mrs. Karen Tregeagle, Orem. Jack Christensen is hoping to receive recipes for Spongata, a delicious Italian dessert. Mediterranean Coconut Cookies are in the spotlight with recipes being requested by Mrs. Marylynn Pace. Mrs. Sherron Keller is requesting recipes for cobblers. Send recipes and requests to Donna Lou Morgan, The Salt Lake Tribune, Box 867, Salt Lake City, Utah 84110, to be used in this column. or any kind of banana treats. She knows no treats can fill the bill more deliciously. i pan immediately, cool on wire rack. hi cup sugar Makes 1 large loaf or 2 small loaves. ,w. 2!i teaspoons baking powder Note; "For a nice variation, I ii teaspoon salt 1 sometimes add cup raisins. 1 Available Sprinkle of oregano Sprinkle of Italian seasoning Mozzarella cheese, shredded bananas lb. White on White on Bo'ts |
