recipe: Banana muffins alternate

Okay any who have been following me for a while know that I make muffins at least three times a week. Sometimes I run out of fresh fruit to toss in so I have to adapt.

You will need the basic muffin recipe:

1 c sugar

1 1/2 c flour

2 t baking powder

1 t salt

1 egg

1 c milk

1/4 cup oil

And now the difference. Yesterday I put up the recipe of the Banana jam I made. I hadn’t realized we were out of muffins till after I made the jam so I decided what the heck toss in some of the jam.

2 T banana jam

Mix it all together and bake for 30 minutes in a 350 oven. Let cook and taste.  Not knock you out banana flavor but quite nice. Just another use for all the jam you have hopefully been trying!

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recipe: Banana spread

Okay this is more in the line of a jam but when done it looks a lot like banana butter. It is sweet, brown and filled with little lumps of banana pieces. I didn’t blend this but cooked it on the stove top.

What you will need is the following

4 very ripe bananas (if they are squishy dont worry gives it deeper banana flavor)

1 cup sugar

1 t cinnamon

1 cup water

1 T chai seeds

First you mash up your bananas and place them in a pot. Pour in your other ingredients and stir well with a whisk as you heat up to a boil. Once boiling turn the heat down low and let simmer for about 20 minutes, stirring occasionally. Make sure to keep an eye on it as it will thick up quite a bit and you dont want burned bananas.

Once it does pour it into clean, recycled glass jars and screw the caps on. Let it cool a little before putting in the refrigerator over night. By morning you should have something great on oatmeal, toast or waffles. Enjoy.

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recipe: Pear Jam

Now this recipe is pretty much the same as the peach ham I made earlier. You will betaking the left over pieces of pear skins ad core to make this. I have only made a little of this due to having only one pear.

What you do is take the peels and extra bits left over after you have used a pear to make yummy muffins (see my basic muffin base). The parts of the core, minus the seeds of course, the skin and any bits of flesh you didn’t use up in the muffins.

Place them into your blending device along with

1 T sugar

1 T chai seeds

1 T water (this depends on just how fresh and firm your pears are of course)

Pulse this mix together till mostly smooth and pour into a clean, recycled jar. Place in the refrigerator over night and you will have a nice spread for toast or something to put over meat in a stir fry.

Now you if wish you can add cinnamon to this for a slightly different flavor. Or add vanilla to really bring out the taste.


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retro recipe: Almond cookies

1 c butter

1 c confectioners sugar

1 t almond extract

2 c flour

1 c almonds chopped


Mixt together ingredients and refrigerate for one hour. Shape into creasants and bake at 350 degrees for 15 to 18 minutes

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Recipe: Chocolate banana spread

It has been a week. I am sorry abut that folks. Lots of things going on here. But today I have for you something I experimented on. We got another one of those big bags of RIPE bananas from the discount rack at Walmart. Well as you can imagine I froze some of them but I wanted to try some new tricks with the rest. This is the first of the tricks.

Now this is not a firm spread like you get with Nutella or Skippy but it is tasty and works well with refrigerator jam. Here are you ingredients:

2 very ripe bananas

2 T cocoa powder

1 T peanut butter

1 T sugar

1 pinch salt

Put everything in your blender/magic bullet and pulse until it is smooth. Place in a clean, recycled jar (old plastic peanut butter jars work great) Place in the refrigerator over night and it will firm up.

Now mine was firm but still loose. I spread it with a spoon on some thick cut bread and enjoyed. You might find this still tastes a lot like peanut butter but you should be able to adjust your measurements to get the flavor you want easily.

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Due to connectivity issues with WordPress I have not been posting. I will be back to daily posting on Monday.

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Another Pickle today: Pickled Carrots

Yesterday I explored making pickles out of broccoli stems and today lets look at carrots.  Like any vegetable out there you can pickle it. Heck from what I know about Japanese cuisine you can pickle pretty much anything. So I decided to pickle a couple of my carrots since usually that is what I end up not using up.

You will need the following:

two large carrots

pickling juice (I used left over from my sweet pickles)

clean recycled jars

The process is pretty simple. Wash, peel and chop up your carrots like you would for any other use. Today I went with simple rounds instead of sticks. Now most online blog recommend you blanch them before you add the juice but I didn’t. Let me say you dont really need to. I just tasted one and it has a nice snap and picked up the pickling juice flavor perfectly. I can see using these in my stir fries and in everything from salads to sandwiches. Quick tasty.

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