Saturday, August 20, 2011

Coconut Banana Bread with Lime Glaze

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut
Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice

*as in: don’t go buy apple juice just for this recipe. If you don’t already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended. Add eggs and beat to combine. Add banana, sour cream or yogurt, apple juice (or milk), and vanilla. Beat until blended.
Add flour mixture and beat at a low speed until just combined. Stir in 1/2 C coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray. Sprinkle additional 2 Tbs coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes. If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil. Continue baking until done.

When done, remove pan from oven. Let cool on a cooling rack for about 10 minutes and then carefully remove from pan. Whisk powdered sugar and lime juice together for the glaze and then drizzle over top. Cool for another 15 minutes before slicing.

from Our Best Bites

Sunday, August 7, 2011

Chocolate Zucchini Bread

3 C. grated zucchini
1 C. vegetable oil
2 C. granulated sugar
1 tsp. vanilla
1/4 C. cocoa- I used the hershey secial dark
1 C. mini chocolate chips
1 C. flaked coconut
3 Large eggs
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 3/4 c. flour
1 C. nuts

Spray loaf pans and put wax paper in the bottom. Mix all ingedients together and evenly distribute in the loaf pans. Bake at 325 for 1 hour.
Makes 2 loaves

Tuesday, August 2, 2011

stir fry

Teriyaki Sauce

¼ cup soy sauce
¾ cup water
1/2 tbsp peeled & freshly grated ginger- depends on how much you like ginger
2 tbsp honey

(I doubled because we like lots of sauce on our stir fry)

Stir Fry

3 – 4 servings of rice
2 to 3 tbsp oil
2 to 3 cups of sliced veggies- pepers, onions, celery,carrots etc and/or meat or seafood

Start the rice according to directions on the package. To make the sauce combine the next sauce ingredients (soy sauce, water, ginger & honey) in a small bowl. Chop veggies, and meat/seafood. In a wok or sauté pan heat the oil over medium heat then add the veggies and meat/seafood. Once the vegetables are soft and the meat is cooked through, add the sauce. I thickened my sauce with a little cornstarch and water mixture. Serve over the cooked rice.

Yield: 3 – 4 servings
Adapted from