In Which Everything is Copacetic

Surely you've done it before.


1. Bought enough bananas to float and boat and then watched as they died a slow death in your fruit bowl.

2. Been intrigued by an ingredient you've never used before (think almond flour), and coincidentally have absolutely no knowledge of, and on a whim buy a gigantic package of it with plans to go home THAT VERY DAY and produce something wonderful with it.

(Of course THAT VERY DAY was about a month ago)


3. Purchased the oh so large and economy size of something (like let's arbitrarily say whole almonds) because really and truly it was a better deal in the long run.
(Well, if they all don't go rancid first that is.)

In the long run.



Surely you've done these things.

No?

It's just me?

Fine. It's just me.

But if you're determined, if you're creative, if you're stubborn, all is not lost.

I suppose we could call this banana bread a result of my stubbornness, but Obstinate Banana Bread just doesn't have a welcoming or tasty ring to it.

The banana and almond flavors are a perfect complement to each other. And in the same way salt tends to enhance the taste sensation (the umami) of almost any flavor, lemon can often do the same thing. While the lemon zest might not necessarily change the flavor or override the other components, it does something to heighten the flavor of all of it. Brighten it.

It makes everyone better than they are alone.

Make this. Even if you're not the least bit stubborn.

I suppose your disposition really doesn't matter much at all.

Lemon-Almond Banana Bread

Lu

1 cup all-purpose flour

1 cup almond flour

1 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups ripe mashed bananas (about 4 bananas)

1/4 cup butter, melted

1/3 cup plain yogurt

1 teaspoon vanilla extract

2 eggs, lightly beaten

1 tablespoon lemon zest

1/2 teaspoon ground cinnamon

½ to 1 cup chopped, toasted almonds

Preheat the oven to 350 degrees F. Spray a 9-by-5 inch baking pan with nonstick cooking spray.

In a large bowl, combine the flours, sugar, baking soda and salt. In another large bowl, combine the bananas, butter, yogurt, vanilla extract and eggs whisking until smooth. Fold the flour mixture into the butter mixture until well incorporated. Stir in the lemon zest and ground cinnamon.

Pour into the prepared pan. Sprinkle the chopped, toasted almonds on top. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes.

Music City Love

We just returned from a fun trip to Nashville where we were privileged to watch as our son's girlfriend received her Master's degree from Vanderbilt.

(And by the way. The Vanderbilt campus? Gorgeous. Positively lush and deeply and verdantly green.)

Now if I remember correctly, when we weren't at graduation, we were eating.
A lot. Goodness.

It was my first trip to Nashville and I found the city beautiful and inviting with an abundance of quaint, restored bungalows, hip restaurants (yes, I said hip) and some pretty awesome music.

The outlying countryside is filled with beautiful green rolling hills and gorgeous mansions boasting the most expansive lawns I've ever seen.
Let me tell you what, if you live there you are likely well acquainted with a riding lawnmower. Or you pay someone who is.

Anyway I took a lot of pictures and thought I'd share some- no order, no real story, just a few snapshots of a great city.

This is a bit fuzzy (they served Mimosas at the graduation) but you can see some of the beautiful trees on campus.

Huge blooms!

The individual college ceremonies were held under huge tents set up all over campus. The day was rainy and damp, but the setting and the sentiment was genteel and welcoming.

A huge and sumptuous buffet was served to all graduates and attendees after the ceremony.The Clean Plate Club  catering of Nashville did an incredible job providing wonderful food and service. The Shrimp and Grits were perfection.

And the Tulip Cookies. I may have eaten more than one.

The rain cleared up after a while and many people were able to enjoy their meal right out on the lawn. It was all very 'Old South' feeling.

Wonderful architecture in historic buildings.

Even the downtown and East side areas were lush, green and clean.

We ate at so many fun places! It's hard to remember them all. Burger Up  on 12th Ave. South had the most awesome Truffle Fries.
Decadent. Bad. But so, so, good.

We didn't eat here, but I fell for their adorable and diminutive trailer.

Duck Fat Tater Tots at Merchants.  At this great place downtown, we had these indulgent appetizers as well as some Fried Green Tomatoes.

What a variety.


By far my favorite meal was at a place called City House. Unfortunately I forgot to take any pictures (probably because I was swooning over the menu) but take a minute to go to their site and check out their unique offerings. Honestly, some of the best food I have ever eaten in my life. If you have a chance to go I highly recommend it. Kudos to Chef Tandy Wilson! You're my culinary hero right about now.


Another MUST DO food stop in Nashville is Mas Tacos. Some seriously good stuff. Especially the Fried Avocado Tacos, the Plantains with Sweet Sauce and the to die for corn.
But don't bother dressing up if you go here... it's not what you'd call fancy. Or even a real building. Feel free to wear some pajama pants (or maybe your cut-offs from the '70's) and forget your make-up routine altogether.

Just go for the food.



Other than the food (what?) I so enjoyed the lovely old homes

They are everywhere.

I'd love to go back soon. Anyone care to join me?

Have you already been? Do you love it?

It's The Real (Albeit Fried) Thing

Listen.

We've all been to the Rodeo or State Fair or whatever and seen the 'We'll Fry Anything' booths.

For several years it's been all the rage to fry whatever someone could get their hands on (like a stick of butter), slap it in a paper tray and sell it for more American dollars than any sane person should admit to spending.

You name it, it's been fried. Every candy bar under the sun. Butter. salt. milk. Been there done that.


It's all about the novelty, the attention-getting, the weird. And if you're into that kind of thing and wanted to save a boatload of money and at the same time do a number on the condition of your arteries, you could fry any of these things at home. You really just need some heat, some oil and maybe an ardent death wish.

I don't do a lot of frying anymore. I'd like to say it's purely for health reasons, but to be honest I find it cumbersome and messy. All that yucky, leftover oil. All the splatter. All the burning. All the slipperiness on the floor. Some of you may have one of those fancy, enclosed deep fryers and don't have to deal with a lot of mess and I say more power to you, but I'm still of the cast iron pan, gallon of oil lot... So, not so much on the frying around here.

However.

When I recently came across a recipe for fried Coke (not the powdery white kind mind you, but the legal Cola kind...) I was a bit intrigued.

Let me tell you why.

The fried Coke balls looked a lot like little donut holes, and well, donut holes have always had a way of getting my attention.

And making me salute.
And maybe sing a hymn or two.

So I decided in my heart that I would fry some Coke.

And lo, it was good.

I suppose the whole Deep Fried Coke name is perhaps a teensy deceptive. I mean it's not really as if you just slap some batter on the outside of a blob of liquid and fry 'er up (but seriously, how cool would that be?). The coke is in fact the liquid that makes the dry ingredients into, well, a dough. Or batter. Or dough.

More like a batter.

Now if you decide to do this you need to be sure you have a candy-type thermometer to gauge the temperature of the oil. Or I suppose if you have one of the fancy fryers it comes with it's own built in thermometer. But here in Low Tech-ville I do not have this.


First, get a couple of things ready:

1) Fill a very heavy pot with about two to three inches of oil. I used vegetable oil. Place your thermometer on the side of the pan just so the bulb at the end is well in the oil, but not touching the bottom of the pan.

Turn the burner on med-lo and wait until the temp reaches 375 degrees.

2) Put some paper towels on a plate and throw some powdered sugar into a paper sack.



Now.

1.With a mixer beat together three eggs, then add 2 cups of Coke and 1/4 c. sugar.

2. Sift two cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon salt together and add to the cola mixture. After this is incorporated into the wet ingredients stir in another 1 1/2-2 cups of flour until you have a smooth (well, smooth is a relative term here...) batter.

It will be gooey and lumpy and will probably make you want to cry. You may even at this point be sorry you decided to listen to me about making these.

But don't worry.

Do not worry.


3. With a small cookie or ice-cream scoop (or a teaspoon) drop 1 1/2" balls of dough into the hot oil cooking 2 to 3 minutes until golden. Remove with a slotted spoon and place on the paper towel lined plate to drain.

The first few I made looked very alien-like with various appendages and even heads. One looked astonishingly like a elephant in the front and a horse in the back.

But you'll get the hang of it. Don't make them too big or they'll get too dark on the outside before they get cooked all the way through inside.

No one wants that.


4. When still hot, place several of the balls into the bag of powdered sugar and shake around til they're nicely coated.

5. Eat them just like this...or... melt a little bit of strawberry jam (or your favorite flavor) and pour dangerously over the top! Oh, and I think a little bit of lemon zest over the jam syrup would up the game too!

Lemon zest makes everything healthier.



Enjoy!

Yin and Yang. Mutt and Jeff. Salty and Sweet. (You Get The Picture)

Y'all.


Recently I stumbled upon a recipe for Late Night Snack Cookies.
Now I say stumbled upon because, well, I'm not a Late Night Snacker at all and an All Afternoon Snacker like myself would never waste my time looking for such things.

So: stumbled upon.

Anyway, what intrigued me most about these cookies was 1) cookies 2) Snickers 3) potato chips 4)!!

How could I possibly ignore this?

As a proud member of the Sweet/Salty Lover's Club, just the thought of my favorite candy bar mixed side-by-side (in dough no less!) with God's greatest use of the potato was almost intoxicating.
I could just imagine the interplay of the sweet chocolate and gooey caramel with the saltiness and crunch of the potato chips.

(Almost as clearly as I could imagine the potential spreading of my hips.)

(But that's not what this is about.)

(Thank goodness.)



This makes a lot of dough, and my first attempt at baking them was spoiled by the temperamental and evil oven at the farm, whose life goal is to burn all things.

After finally adjusting the temperature accordingly on that oven (and trying to get the burnt smell out of the house) the second (and third) batches came out great.

Gloriously chewy with just the right crispiness around the edges, and the perfect juxtaposition of salty and sweet.

I love juxtaposition in a snack.

No matter what kind of snack-er you are, they're infinitely satisfying.

In a Mutt and Jeff, Willy and Nilly kind of way.

Late Night Snack Cookies

from Cookies and Cups

Ingredients

• 1 cup butter, room temperature
• 1 1/4 cups light brown sugar
• 1 egg + 1 yolk
• 1 Tbsp heavy cream or milk
• 1 Tbsp vanilla
• 2 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups chopped Snickers candy, frozen
• 4-5 cups thick cut salted potato chips (I used Kettle Chips)

How to Make

1. Preheat oven to 350°
2. Line baking sheet with parchment paper, set aside.
3. In bowl of stand mixer cream butter and sugar for 2 minutes until light and fluffy.
4. Turn mixer to low and add in egg, yolk, milk and vanilla. Increase speed to medium and mix until smooth and incorporated.
5. Turn mixer back down to low and add in flour, baking soda and salt, mixing until combined.
6. Add in Snickers candy and mix until evenly distributed. And finally add in potato chips and pulse until combined. Don't over mix, as all the chips will break up too much.
7. Drop by heaping tablespoon onto lined baking sheet and bake 9-10 minutes until edges are golden. Allow to cool 2-3 minutes on baking sheet and transfer to a wire rack to continue cooling.

Notes

store airtight for up to 3 days.

Farm Blooms

Just a little peek at what's happening at the farm right now...

Tangy Is As Tangy Does

Lately I've been suffering from a serious bout of lemon withdrawal.

I've mentioned before that I just love lemon flavor. Love it. I'm also somewhat enamored with orange, lime, maple, and chocolate.

But lemon?

I heart it.

And for me if something's going to call itself lemon, it needs to shout I'M LEMON. I'M TANGY. I WILL MAKE YOU PUCKER.

None of that subtle lemon-esque flavor for me.

I've learned over the years that the quickest way to lemon-up any lemon recipe is to add 2 to 3 times the amount of lemon zest called for in the recipe or to increase the amount of fresh lemon juice (this is tricky as you don't want to throw off the ratio of liquid : dry ingredients). Fresh juice is the only way to go-you shouldn't even bother with the bottled (artificial) stuff.

Using Limoncello (lemon flavored liqueur made in Southern Italy) (or if you're super smart like my friend Sara, right in your very own home here in Texas with your very own lemons!) is also a great way to add a rush of that tangy citrusy flavor to cakes, pies, cupcakes, cookies and frostings, icings, or glazes.

Isn't it delightfully yellow?

Limoncello is basically made by steeping the zest of lemons in alcohol and then adding a simple syrup.

This bright and nippy liqueur is also often served (well, not too often at my house) as an after dinner digestive. It's always served very cold and in tiny chilled glasses.

(Um, I guess the tiny glasses are a good thing as the alcohol content is quite high)

(I should probably stick with TAB)

The addition of Greek yogurt makes this cake pungent and moist with just the right texture. Be sure not to over mix as this results in a tough cake. Feel free to adjust the amount of zest to suit your own taste, but I'm gonna tell you what, I think you'll like it as pucker-inducing as possible.

Tangy Limoncello Loaf Cake

2 eggs

1 cup vanilla (or plain) Greek yogurt

1 cup sugar

1/4 cup vegetable oil

zest of 1 lemon

3 Tbs Limoncello (or fresh lemon juice)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Glaze

1/2 cup powdered sugar

1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)

1 tsp lemon zest

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, yogurt, sugar, oil, lemon zest and 3 Tbsp limoncello or lemon juice.  In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients, stirring just until incorporated, 15-20 stirs, being careful not to over mix. 

Spray an 8.5 x 4.5-inch loaf pan with cooking spray.  Pour the batter into the pan.  Bake about 40 minutes, or until a tester comes out clean and the top of the cake is golden. Cool the cake in the pan for about 5 minutes.  Remove from pans and continue cooling on a wire rack.

When the cake is cool, whisk the powdered sugar with 2 Tbs limoncello or lemon juice in a small bowl until smooth.  Drizzle the glaze over the cake.

 Do you like lemon as much as I do??


Enjoy!

Simple Just Tastes Good

I'm relatively sure I've never attended a family reunion, a steaming hot outdoor summer get- together, or any other occasion that also included fried chicken, layered salad, and both sweet and unsweet teas (labeled, of course) that did not also include at least one version of this cake. Usually more like 3 or 4 versions.

And if you've ever been foolish enough to compare Anna Ruth's version to let's say Aunt Vera's, you most likely learned a valuable lesson about keeping your mouth shut and your opinion to yourself. Amen.

The general term for most recipes tends to be Chocolate Sheet Cake, referring to the low, shallow pan in which it's baked. The term Chocolate Sheath Cake is also used, but mostly just in Texas, and mostly by the older generation.

You'll often see one with cinnamon in the batter, or maybe pecans in the icing, but the overall genre is just a simple, moist, chocolate-y delight.

The best one is always made by your Moma.

And served with this of course.

It matters not what you call it.

It's good.

And easy.

So simple in fact, that you probably won't even need a trip to the HEB to get any ingredients, or to go to the trouble of pulling out the electric mixer.

There's really no excuse, you see. Make it for yourself, your family, or a even a formal dinner.



Because really, simplicity is the ultimate form of sophistication.

Chocolate Sheet Cake

(this one's from The Pioneer Woman)

Ingredients

Cake:
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
Icing:
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

Directions

For the cake: Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, sugar and salt. Stir together and set aside.

In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together  to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.

Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.