October 28, 2011
I was sad to hear that I missed the first big snowfall in Fort Collins, because I’ve been working from St. Louis this week. Here’s a picture of our back deck that WH sent to me the morning after the big snow. (Here’s what the deck looks like without snow. Big difference!) I love snow and cold, and I hope there is plenty of it in store for us this winter. The nice thing about Fort Collins is that apparently it snows one day and then the next day it can be in the 50′s or 60′s. So you get the pretty white stuff, but it doesn’t stay around long enough to get tired and dirty looking. Today is supposed to be in the 50′s, so I’m sure it will be gone by the time I get back home tonight.
On the other hand, St. Louis is a baseball town, and it has been fun to be here during the World Series games. You just can’t beat last night’s game (if you managed to stay up for all 11 innings and watch it). The two teams seem well matched in this series and they both have provided some great baseball moments over the past week. I won’t even be too sad if Texas wins tonight. Great team, great players, and they lost last year in the World Series. Two years in a row doesn’t seem right. I’m still going to root for the Cards tonight, but either way, I’m sure it will be another good game.
Today I’m sharing a recipe from my friend Audrey’s mother-in-law. We’ve been making these bars for about 20 years, and they are always a hit. (And always a good way to use up ripe bananas.) I hope you and your family enjoy them as much as we do.
1 1/2 cups sugar
1/2 cup butter
1 cup mashed ripe bananas (3-4)
1 cup nuts (optional)
1/4 cup sour milk*
2 tsp. vinegar
1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
4 tsp. water
1 tsp. vanilla
Frosting Glaze (see below)
*You can use regular milk and make it sour. Measure slightly less than 1/4 cup of milk, and add a bit of vinegar to bring it up to the 1/4 c. mark. Let it sit for 5 minutes to sour before adding it to the batter. You can also use buttermilk if you have that.
Cream butter and sugar. Add eggs, bananas, nuts and milk. Then add all dry ingredients, plus water and vanilla. Pour into a greased 9 x 13 pan.
Bake at 350 degrees for 30-40 minutes.
Let cool and then frost.
Frosting: 6 Tbl. butter, 4 3/4 cups powdered sugar, 1/4 cup milk, 1 1/2 tsp. vanilla. Blend well.
For this month’s contest - leave a comment and tell me your favorite sports team. It doesn’t have to be a baseball team and it doesn’t have to be a professional team – it might even be your little one’s little league team. We’ll do a drawing next week for Wollmeise. I saved a few skeins for this month’s contest!