I'll just say it---this is ugly bread. It's just brown and boring and not very photogenic. However, if we had smella-vision you'd be knocked out! oooooh!
Normally I'm not so happy to have mushy gross bananas taking up space on my counter. But today it's okay because I've decided to put them to good use. I have to say that after baking the bread the entire house smells sooooo good! Who needs Yankee Candle anyway?!
This bread is a real treat. It is dense and moist and has lovely little bits of chocolate throughout. The crunchy peanut butter makes a really nice texture, too. The Bellman approved--without even a single 'needs a drizzle' comment. That's a first :)
PEANUT BUTTER BANANA BREAD
Yield: one 9x5 loaf
1 1/2C + 1 tbl flour, separated
1 C sugar
1 tsp salt
1 tsp baking soda
1 C bananas, mashed (2 1/2 to 3 bananas)
1/2 C veggie oil
2 eggs
1/4 C milk
1 C peanut butter, crunchy
2/3 C chocolate chips
1. In a large bowl, whisk together the 1 1/2C flour, sugar, salt and baking soda.
2. In another bowl whisk together the bananas, milk, oil, eggs and peanut butter.
3. Toss the chocolate chips in one tablespoon of flour and then stir them into the banana mixture. The flour helps them stay suspended in the batter.
4. Make a well in the center of the dry ingredients and pour the wet mixture into it. Fold all together --gently-- until just combined.
5. Pour into a greased and floured loaf pan.
6. Bake at 350 for 60-70 minutes.
**tip - If you want the edges of the bread really soft, try wrapping it in tin foil while it is still a bit warm--maybe an hour or so after it is taken out of the oven.
Enjoy!
*adapted from Lewis & Poliafito's "Baked Elements"
Well, apparently rice cream is a Norwegian treat. My paternal grandparents are of Norwegian decent and I don't recall ever seeing any rice cream on Mimi's table. Mostly I remember a lot of creamed corn and homemade pickles!
I have to say though, of all the treats available in Disney's EPCOT theme park it's the rice cream in the Norway pavilion that I look forward to the most. It's awesome! Rice cream is like a creamier rice pudding that is served cold with a sweet strawberry topping. Perfect for a hot Florida day. I should have known I'd love it since I enjoy that section of EPCOT so much anyway. Seriously, who can resist a ride on the Maelstrom or a trip through the (wonderfully air conditioned) Stave church?
This crazy pretzel hangs above the doorway to the EPCOT Norway bakery. Isn't it cool? I did some digging and found that in the real Norway it's not called a pretzel but a kringle and is a reference to pastry. Apparently the kringle symbol is one of the few ancient guild signs still used and a traditional kringle sign is often hung outside bakery shops. Ah, don't ya love Disney's attention to the details?!
I took this recipe right from the Disney Food Blog and added my own tweaks of course. The recipe calls for just a jam topping but I prefer to add fresh strawberries, too. I also suspect there is a bit of cardamom in the Disney version that isn't listed in the original recipe. I've added it. My Scottish Bellman gives it a thumbs up :)
BTW, this is my favorite strawberry jam. I buy it in Plant City, Florida (home of the BEST strawberries). It is available to order right from the Parksdale Farm Market website if you're interested.
RICE CREAM
Yield = 6 servings
1 1/2 c water
1/4 tsp salt
1C short grain white rice
2 C milk (whole)
1/4tsp cardamom
1tsp vanilla bean paste
1C heavy cream
1/4C sugar
2tsp vanilla
1. Bring water and salt to a boil.
2. Add the rice, cover, and reduce heat to medium-low. Cook for 15 minutes or until all the water has been absorbed.
3. Add the milk, cover and simmer for 20 minutes or until all the liquid has been absorbed.
4. Transfer the mixture to a bowl and let cool to room temperature.
5. In another bowl, whip the heavy cream, vanilla and sugar.
6. With a rubber spatula, fold the whipped cream mixture into the rice.
7. Refrigerate until ready to serve.
STRAWBERRY TOPPING
1C strawberries, sliced
3T sugar
1/4C strawberry jam
1T fresh lemon juice
1. Clean and slice the strawberries. Add sugar and refrigerate.
2. Add lemon juice to jam and microwave for about 15 seconds.
3. Combine jam with strawberries and pour over rice cream prior to serving.
Enjoy!
I love pineapple. I mean really really love pineapple. Regardless of where we are-- Magic Kingdom or Menchie's--anything with pineapple is always my first choice. I especially love pineapple with sweet salty caramel sauce. I first had this tasty combo years ago at a restaurant named Ohana, located at Disney's Polynesian Resort. Back then Ohana served up a half pineapple with a side car of caramel, fondue style. Best dessert ever!
Besides being so delicious, isn't pineapple just oddly cool looking? I wonder who first dared to pick one up and crack it open...and eat it?!
Anyway, here is my take on grilled pineapple. So simple to do and so good. Just be sure you don't grill the pineapple more than 3 or 4 minutes on each side or it will turn to mush.
If you've never peeled and sliced a pineapple and have no idea how to begin, here is a great demo to get you started.
GRILLED PINEAPPLE
One whole Pineapple-peeled, cored and cut into spears
2tbl honey
1tbl orange juice
cracked pepper
1. Preheat grill, and be sure to oil the grate.
2. Peel and cut pineapple into spears. I find big chunky spears are easier to handle when grilling.
3. Whisk together the honey, orange juice and pepper. Trust me, the pepper brings out the sweetness in the pineapple.
4. Brush the honey mixture on the pineapple spears.
5. Place the pineapple directly on the grill for approximately three minutes on each side, turning only once.
CARAMEL SAUCE
Yield = 1 1/2 Cups
4 1/2oz sugar
2tbl water
3oz corn syrup
1C heavy cream
1tbl Malibu rum (optional)
1. In saucepan combine sugar and water. Adjust the amount of water if needed so the mixture resembles wet sand. The more water you add the longer it will have to cook so go easy.....unless you have that kind of time.
2. Add corn syrup.
3. Stir once and only once, then boil to 320F (or desired color). I don't usually bother with a thermometer but opt instead to judge the doneness by the color. Be sure to watch closely as this can go from a wonderful amber color to burned brown in seconds.
4. Add cream, carefully. If you get a hard candy like clump in the middle of your caramel don't worry. Just move the pan to low heat and stir until it dissolves. When smooth, add rum.
5. Cool and store in refrigerator.
Enjoy!
