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Some people think of bananas in the spring or summertime, but we eat bananas all the time.  They’re hearty and delicious, and so this recipe works even in the shorter, beautiful fall days.

I love to bake. It doesn’t matter if it’s cookies, muffins, for ourselves or someone else, it’s just fun to take a few simple ingredients and turn them into something that will be both nourishing and tasty.

This recipe comes from my mom. She’s a great baker, and people were always happy to see these bars coming. The bar has a fresh banana taste. It’s not overly sweet, but it’s definitely a fun treat – and the creamy icing is the perfect complement to the muffin-like bar. They’re great for a fun picnic or brunch event, and they’re easy to make, too!

Here’s how to make {Fresh & Cool} Banana Bars:

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{Fresh and Cool} Banana Bars

Ingredients

• 1/2 c. softened butter
• 2 c. sugar
• 3 eggs
• 3 ripe bananas, mashed
• 1 t. vanilla
• 2 c. white-wheat flour
• 1 t. baking soda
• pinch of salt
• 1/2 c. softened butter
• 8 oz. softened cream cheese
• 4 c. 10x sugar
• 2 t. vanilla

Instructions

1. Cream 1/2 c. butter and granulated sugar.
2. Beat in eggs, bananas, and 1 t. vanilla.
3. Combine flour, baking soda, & salt in a separate bowl.
4. Add dry ingredients to creamed mixture and beat well.
5. Pour into a greased 15″ x 10″ x 1″ baking pan.
6. Bake at 350 degrees for 25 minutes or until done.
7. Cool.
8. Mix icing
9. Cream butter & cream cheese.
10. Gradually add 10x sugar & 2 t. vanilla.
11. Beat well.
12. Spread over bars.
13. Chill.

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How do you like to eat your bananas? 

A few years ago, while visiting some of my husband’s family, we were served blueberry pie for dessert.  Having never had blueberry pie before – or even a fresh blueberry – I wasn’t sure what to expect from this fruit-filled pie.

I was happily surprised, however, to find that it was really good.  It’s sweet and tastes like blueberries (which I now love) but it also has a creamy component that blends the flavors really well.  It’s fabulous with whipped cream or ice cream on top, but it’s just as good plain.  I baked it in our toaster oven this time (it’s too hot to turn the oven on!) and the cool sweetness is great in the midst of our current heat wave.

It’s also really easy to make.  Dump the berries into the pie shell, mix the creamy topping, and pour it over the top.  Bake and it’s done!

Simply Delicious Blueberry Pie

2014-08-05 21:45:20

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2425 calories

338 g

183 g

115 g

25 g

48 g

1179 g

1221 g

197 g

0 g

62 g

Nutrition Facts

Serving Size

1179g

Amount Per Serving

Calories 2425

Calories from Fat 1027

% Daily Value *

Total Fat 115g

178%

Saturated Fat 48g

238%

Trans Fat 0g

Polyunsaturated Fat 19g

Monounsaturated Fat 43g

Cholesterol 183mg

61%

Sodium 1221mg

51%

Total Carbohydrates 338g

113%

Dietary Fiber 19g

75%

Sugars 197g

Protein 25g

Vitamin A

42%

Vitamin C

98%

Calcium

28%

Iron

41%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. one prepared pie shell
2. 4 c. blueberries, washed and drained
3. 2/3 c. sugar
4. 1/4 c. all-purpose flour (I used white-wheat flour in the pie above, and it doesn't affect the flavor a bit - but it does make the top look a bit different. Just so you know.)
5. 1/2 t. cinnamon
6. pinch of salt
7. 1/3 c. milk
8. 2/3 c. cream

Instructions

1. Preheat the oven to 400 degrees.
2. Prepare your pie shell.
3. Place the blueberries into the shell.
4. Combine all other ingredients and stir until smooth.
5. Pour cream mixture over the blueberries in the pie shell.
6. Bake for 40 - 45 minutes or until pie is set. The crust may need to be covered with foil before the center is finished baking.
7. Let cool on wire rack, then store in the refrigerator.

By Allison Bradsher

beta

calories

2425

fat

115g

protein

25g

carbs

338g

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A Nest in the Rocks http://anestintherocks.com/

We often visited my great-grandparents on the family farm on Saturday mornings when I was a kid, and if Grandma had her way, she’d ‘twist our arms’ into staying for lunch.  It was much more of a hardship on her part than ours as she was a fantastic cook.

Grandma always had something to offer for dessert, but I remember being very confused when she said we were having peach pudding.  I could only picture the vanilla or chocolate variety that came from a boxed mix, so when she served this fruit-and-cake concoction, I was hooked!

Grandma served her pudding with ice cream or farm-fresh milk poured over top, with maybe a sprinkle of extra sugar.  Either way, this is a delicious and different use for summer peaches!

We had to make some last night …

the kids were so excited that they even ate the peelings from the peaches!

To make the real thing, here’s what you need:

Ingredients:
1 c. flour
1/4 t. salt
1 egg
1/3 c. milk
1 t. baking powder
1/4 c. sugar
1 T. shortening

Cover the bottom of a baking dish 1″-2″ deep with sliced peaches (in the above small dish, I used four large peaches).  Sprinkle with sugar and drizzle a bit of water over the top.  Then mix all above ingredients to make a batter and pour over the top of the peaches.  Bake at 350 for 30 minutes.  Serve with ice-cold milk or a scoop of ice cream.  🙂

So if you like those old-fashioned desserts that put you in mind of your own grandma’s kitchen, don’t miss  Grandma’s Amazing Apple Pie.