We go to church with an actual green grocer.
Our sons are good buddies.
My husband is an apple man. He’s mostly against food that comes from plants, and once forbade me to ever let his mother know he ate peas. He is, however; a connoisseur of fine apples.
As such, we are by Pratt’s Market, often. Imagine my delight then, when I was stumped on teacher gifts that wouldn’t break the bank, when I stopped by and Perry reminded me to get some free, too-ripe-to-sell bananas.
Because I have this:
The original recipe for my mother’s third husband’s mother’s banana bread with broiled pecan topping. (Think Praline.)
The recipe made exactly the number of mini-loaves we needed.
The mini-loaves baked for about 10 minutes less than the whole pan would’ve.
And came out looking a lot like: I’ll-Be-Making-This-Again-Soon.
Hazel Kendrick’s Banana Bread
1/2 c. shortening
1 1/2 c. sugar 2 eggs, beaten
1 c. mashed bananas (3) 4 T. sour milk
1 t. vanilla 1 t. (scant) baking soda
1/2 c. nuts
Put in 2 quart dish. Bake at 325 degrees; 45 minutes. Top with the following and broil until bubbly:
10 T. brown sugar 6 T. butter
4 T. evaporated milk chopped nuts
Let cool before eating. Seriously. Be patient. Don’t burn your mouth.
Note: In place of sour milk, you can use nearly any liquid. Hazel said she’d used orange juice. I used heavy cream. I listed ‘nuts’ for nostalgia’s sake. Mom wouldn’t have used anything but pecans and would’ve specified other nuts. Same for Hazel. Mom’s mom would’ve put black walnuts in it and told you it tasted the same, like she did with those nasty cookies she made Butch.
Mmm. Mmm. Mmm.
What are you giving teachers this year? And what is your favorite “heirloom” recipe?
In other news, yes, I have asked Santa for a camera. He told me I’d shoot my eye out and placed his boot on my face and shoved.