Saucy Sunday – Banana Bars

Do you like banana bread?

If so, you’ll love this recipe.

It’s easy to make and it uses up those bananas that are almost ready for the compost heap.

The complete recipe is at the bottom of this post.

Preheat oven to 350F. Grease a 15″ x 10″ x 1″ baking sheet.

Mash 2-3 very ripe bananas. More so ripe than the one’s pictured here.

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I didn’t think the bananas I used were very photogenic.

Okay, fine!

I forgot to take pictures of the ones I used before I began peeling them.

Geez, I can’t get a break. You guys keep me honest.

Add water and butter in a small saucepan and bring to a boil. Turn off heat and set aside.

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In a large mixing bowl, combine the flour, sugars, baking soda, eggs, bananas, buttermilk and vanilla. Mix thoroughly. Add butter mixture and mix well.

At this point, you can stir in walnuts or pecans, if you’re into that kind of thing.

Pour into greased baking sheet and bake at 350F for 18-20 minutes. Till springs to touch in center.

BE CAREFUL!

DON’T BURN YOURSELF JUST BECAUSE I TOLD YOU TO TOUCH A HOT CAKE!!!!

Use a fork or something. Not your finger if you’re sensitive.

Cool on a wire rack.

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After cake is cooled, begin the frosting.

In a large mixing bowl, mix together cream cheese and butter until fluffy.

Add vanilla and mix well.

Add confectioner’s sugar a little at a time and mix well.

Frost banana bars.

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You can cut them however your little heart desires. In cake serving sizes or into bar sizes.

Store in refrigerator.

My Captain doesn’t like cake (unless it’s store bought birthday cake). But because I told him this was Banana BARS he tried it.

 And LIKED it!

Reverse psychology at its best!!!

BANANA BARS

Yield: 3 dozen

Cake ingredients:

           1    cup butter or margarine, cut into cubes

      1/2    cup water

           2    cups all-purpose flour

  1-1/2    cups sugar

      1/2    cup packed brown sugar

          1    teaspoon baking soda

         2    eggs

         1    cup mashed ripe bananas (2-3 medium bananas)

    1/2    cup buttermilk

         1    teaspoon vanilla extract

(optional: 1/2 cup chopped pecans or walnuts)

Frosting ingredients:

          1    8 oz package cream cheese, softened

     1/2    cup butter or margarine, softened

          1    teaspoon vanilla extract

 3-1/2    cups confectioner’s sugar

Preheat oven to 350F. Grease 15″ x10″ x1″ baking sheet.

In small saucepan, add butter and water. Bring to a boil, turn off heat and set aside.

In large mixing bowl, add flour, sugars, baking soda, eggs, baknanas, buttermilk and vanilla and mix thoroughly.

Add butter/water mixture and mix well. Stir in nuts, if desired.

Pour into greased baking sheet and bake at 350F for 1/-20 minutes. Or until center springs when touched.

Cool on a wire rack.

After cake is cooled make frosting by adding to a large mixing bowl, softened cream cheese and butter until fluffy. Add vanilla and mix until blended. Slowly add confectioner’s sugar.

Spread over cooled cake.

Cut into bars.

Store in refrigerator.

Saucy Sunday – Buttermilk Biscuits

I made the mistake of making buttermilk biscuits.

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Instead of drop biscuits for breakfast. The Captain has determined he likes these better.

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And if you make rolled out on a floured board biscuits…

Don’t throw away the leftover dough. Stick it in between the biscuits on the baking sheet.

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It makes neat little biscuits that the kids love.

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I have to admit that I think I like buttermilk biscuits better, too. It’s like eating a Cracker Barrel. They are delicious.

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So I guess I have found some use for buttermilk. Since I am not drinking spoiled milk.

My Mom and Brother loved drinking buttermilk. Or eating it poured over cornbread.

I can’t stand the stuff.  Except in biscuits.

How about you?

Somebody Explain

I have a few questions.

Not hard questions.

Just some things that puzzle me.

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Questions like,

why is this cow stalking me?

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Why does this tail wag when he can’t even see me?

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It’s been months, why isn’t the tractor running yet?

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Why did my herbs bite the dust?

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Well, except for this one. It’s still herbing away.

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Now I have new sprouts, will they fail me too?

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Why didn’t the Easter Bunny bring ME an Easter basket?

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Exactly how do you know when buttermilk is spoiled?

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Why does her tongue never stop?

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And why did I take this picture?

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I have no idea who these people are.

Somebody?

Anybody?

Can you explain these mysterious goings on?