Banana Bread

February 23: National Banana Bread Day

When she was a child, Islander’s daddy planted a banana tree in the backyard of their Hawaii home. It provides shade from the “day-o” sun and a bounty of fresh fruit. Sometimes, the season produces an overabundance of bananas, so her family would give bunches away to neighbors, co-workers and friends. At other times, we would just bake banana bread and share the loaves with others. For National Banana Bread Day, we present our family’s recipe for basic banana bread with our blog readers.

Recipe

Ingredients

• 3 bananas (equals 1 ½ cups), mashed
• 2 eggs
• 1 teaspoon vanilla
• ½ cup milk mixed with ½ teaspoon vinegar
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• ¾ cup butter or margarine
• 1 ½ cups sugar
• 1 cup nuts (macadamia or walnuts), chopped

Directions

In a large bowl, mash the bananas with a fork then mix in the eggs, vanilla and milk with vinegar. In another bowl, combine the flour, baking soda and salt. In a mixer, cream the butter with the sugar. Pour in the banana mixture and stir well.  Gradually add the flour mixture and blend until the batter is smooth.

Fold the nuts into the batter and mix well.  Pour into a greased loaf pan.  Bake in a preheated oven at 350 degrees F for an hour, checking for doneness. Insert a toothpick in the center of the loaf; the bread is done when the toothpick is dry. Remove the bread from the oven and cool completely on a wire rack. Slice the bread and serve.

Notes

• Overripe bananas are recommended for this recipe as they are soft and sweet.
• Listen to Harry Belafonte’s classic calypso music, “The Banana Boat Song.”

Cherry Pie Pockets

February 20: National Cherry Pie Day

As a teen (with great metabolism), Highlander would eat Hostess cherry pies during class breaks. Those pocket-sized snacks cost only a quarter back in the 1970s (currently they are about $1.50!). Now in his golden age, Highlander occasionally gets nostalgic for something similar—homemade cherry pie pockets. These cute but caloric confections can be created “as easy as pie” by using a mini lattice pie press from Williams-Sonoma (a $10 toy for Islander), refrigerated pie dough and canned cherry pie filling. Cherry pie pockets are perfect for snacktime and on National Cherry Pie Day.

Recipe

(Inspired by Williams-Sonoma)

Ingredients

• 1 package refrigerated pie dough, thawed
• 1 can cherry pie filling
• 1 egg, beaten with a tablespoon of water
• raw or turbinado sugar (we used Sugar in the Raw from Maui)

Directions

Unroll the pie dough on a slightly floured surface. Press out pairs of solid pieces and the lattice tops using the Williams-Sonoma mold. Put the solid side of the dough on the pie press. Place about two heaping tablespoons of the cherry pie filling in the middle of the dough.

Brush the edges with egg wash. Top with the lattice side of the dough. Press the mold down to seal.

Place on a parchment paper-lined baking sheet. Repeat with the rest of the dough and cherry pie filling. Freeze all pocket pies for at least half an hour. Remove from the freezer and brush the tops of the lattice with egg wash. Sprinkle sugar on top. Bake in a preheated oven at 400 degrees for 15-20 minutes, or until the filling bubbles slightly and the tops are golden brown. Remove from the oven and let the cherry pie pockets cool completely on a wire rack.

Notes

• If not using the Williams-Sonoma mini lattice pie press, use a large cookie cutter to cut shapes in the dough. Pair them up, place filling in the middle, brush the sides and tops with egg wash and seal the edges by pressing down with the tines of a fork. Cut a few slits on the top as vents. Bake as directed above.
• Do not deep fry the lattice pie pockets. They may be deep fried if both sides of the dough are solid pieces.
• Re-roll out the pie dough to make more solid pieces and lattice tops.
• February is also National Cherry Month. Search our blog for more recipes containing cherries.

Red Velvet Cupcakes

February 14: Valentine’s Day

During Valentine season, many churches sponsor special events, such as Marriage Encounter retreats, World Marriage Day prayer socials or masses with vow renewals. True love, which has withstood the test of time in a marriage, deserves to be celebrated!

Back in the fall of 2005, Islander’s Mommy and Daddy renewed their vows for their 40th anniversary. It is such a beautiful moment when children are able to witness their parents reaffirm their love and commitment to each other, for they set a good example to everyone about a Christ-centered marriage. For their milestone, Islander made a vibrant red velvet tiered cake for her parents’ “ruby” year.

She has made many red velvet cakes and cupcakes for other special occasions, including for Valentine’s Day parties, when they are a popular treat for those who are sweet.

Recipe

(Adapted from The Cake Mix Doctor Returns by Anne Byrn)

For the red velvet cupcakes

• 1 box (18.5 ounces) butter recipe golden cake mix
• 2 ½ tablespoons unsweetened cocoa powder
• 1 1/3 cups buttermilk
• 1 bottle (1 ounce) red food coloring
• ½ cup (1 stick) butter, melted
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar

Directions

In a mixing bowl, combine the cake mix and cocoa powder. Stir in the buttermilk. Add the red food coloring, butter, eggs, vanilla, baking soda and vinegar and mix until the batter is smooth.

Scoop the batter into muffin tins lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and transfer to a wire rack to cool. Yield: About 2 ½ dozen cupcakes.

For the cream cheese frosting

• 1 block (8 ounces) cream cheese, room temperature
• ½ cup (1 stick) butter, room temperature
• 1 teaspoon vanilla
• 3-4 cups powdered sugar
• a few tablespoons water

Directions

In a large mixing bowl or mixer, beat the cream cheese with the butter until smooth. Stir in the vanilla. Gradually add the powdered sugar a few cups at a time. Thin with water to a spreadable consistency.

Frost the cupcakes. We decorated our red velvet cupcakes by piping in swirls from a pastry/icing bag outfitted with tip 1M and sprinkling them with colorful Valentine nonpareils. Double or triple the recipe for the cream cheese frosting, if necessary.

Notes

• World Marriage Day is observed annually on the second Sunday in February and is sponsored by Worldwide Marriage Encounter.
• God bless all married couples on Valentine’s Day and always!