My granddaughter Maura baked Sourdough Banana Bread last week and sent a picture. I’d given her some sourdough starter a couple of weeks ago.
I felt inspired to try and bake it myself. Needed just 3 ripe bananas.
These little glass muffin cups held the leftover batter from the larger loaf.
Here’s the recipe I used. It was really good
Sharon W gsve me the little wooden slice of bread cutting board.
I’m trying to get into the Sourdough baking rhythm/routine.
These loaves were recipes from a cookbook I took out of the library
Classic Sourdoughs
by Ed Wood, Jean Wood
Next time I’m not going to do two different recipes simultaneously.
My friends Linda and Eileen baked a delicious fruitcake and shipped it before Christmas. I guarded it carefully and was waiting for my sister to arrive for a visit. She arrived on the train from NYC Tuesday night. Tonight I unwrapped the liquor soaked muslin and sliced it by candlelight. We each ate a piece, savoring the fruits and nuts that were perfectly delicious.
Do you like fruitcake? Not everyone does. We enjoy it immensely. Thank you Linda and Eileen. Voted Best Fruitcake in the USA!
Look what our friend and blog follower Tookie baked and brought up the the house. Her delicious almond cake. Wonderful with coffee, tea or a little scoop of vanilla ice cream. Perfect timing with houseguests ready to share. I knew how good it would taste as I’ve been fortunate to receive her almond cake previous Christmases.
Recently my friend Vincie sent a NY Times article about the comfort of taking a Signature Dish everytime when going to a party. Her family and friends are always counting on her making Black Bean Salsa and also her signature Broccoli Casserole for holiday meals. When I then sent the article on to my friend Joanne, she was preparing her signature dish of deviled eggs to take to a party.
Are you known for a certain dish that you share?
https://youtube.com/shorts/4PVkPXHh-_I?si=dt1lNziF1eVn3X4V
Here’s the Prune cake recipe
I haven’t baked a prune cake in years. I don’t use the 1cup of vegetable oil called for in the recipe but substituted 1stick of unsalted butter and 1/2c applesauce instead. I used 1c of sugar.
And I didn’t add the frosting called for as it’s incredibly sweet, too. I put chopped pecans in one layer and omitted nuts from the second layer.
I bought the prunes from nuts.com thanks Kristin for recommending them
What a great invention.
My friend Linda recommended purchasing these pre-but rounds when we were in King Arthur Flour in Vermont last month. I’m so glad I did. I used them for 3 – 8 inch layers for two family birthdays in November.
https://youtube.com/shorts/VMa4ZrBbROs?si=IKgYDL55bo4FWWrB
Short Video on YouTube
And this cake was a Brown Mountain Cake from Farm Journal. I added vanilla buttercream frosting. The buttermilk is a key ingredient!
Throwback Thursday
So last Monday I took cookie decorating class at the Fox Chapel High School and it was a lot of fun.
My sister Mary has two clippings of recipes from the NYTimes
And another clipping c1985,86
The article from Sept 1st in the NYTimes
Here’s what Joanne says
Ruth ~ After talking to you about Marion Burros’ Purple Plum Torte I decided to make it once again. The New York Times has made it famous by writing about it and publishing the recipe, and I know your friend brought you one recently. The recipe is easy and foolproof. I made one individual serving in a little cocotte, and served it up with some Jeni’s “Brambleberry Crisp” ice cream and a small glass of plum wine. A great idea for some future dinner party.
And I cut the large one with a 6-piece pie/cake cutter that I found at my local restaurant supply store.
Thanks for giving me the idea to bake this fall classic!
JB
Joanne’s dear friend Colleen (you’ve seen her quilts and cookbooks on the blog )
Nova Scotia Plum Torte
New York City Last years Plum Torte blog post
And if you’re still reading you might like this Food 52 article about Marian Burros and her Plum Torte,
Editors note: A late edition added to the plum torte extravaganza
A friend at exercise class gave me sourdough starter and a basic recipe. I learned why she advised don’t use tap water. Filtered or Spring water. The chlorine in the city water can kill the yeast (or at least slow it down.)
I’ve been feeding the starter refrigerating it when I’d leave town, take it back out and feed it again and was planning to bake sourdough bread.
Today was the day. I used a ln enameled cast iron bread baker that Jen S and I bought from Aldi last year.
I took a book out of the library through the Libby App online and renewed it tonight.
If you like cheesecake you will like this simple recipe.
Recipe from Ann Walling, my dad’s church secretary at St.Paul’s Morris Plains NJ 1960-1970
Beat until smooth
1 pound cream cheese room temp
3/4 C sugar
3 eggs
1 t almond extract
Bake in a buttered pie plate at 350 until done (knife in Center comes clean) about 45 min
Cool 8 minutes -center will sink
add topping
Mix and pour mixture into center indentation
1 C sour cream
3 T sugar
1 t vanilla
Return to oven for 10 minutes
