Banana Nut Bread

Banana Nut Bread

Dorcas Annette Walker

Yesterday my computer died despite my repeated attempts to revive it along with frantic prayers. After years of coaxing it to perform it finally bit the dust. Last night my husband set up my new computer. Not only does the keyboard have the main letter keys and a number pad at the side, which I’ve gotten used to over the years, but this latest model also, has an extra row of buttons down each side. I’m being very careful to keep my fingers in the middle so I don’t hit something and make strange boxes pop up unexpectedly or horror of horrors completely delete my cooking column once I have typed it in. This ultra modern contraption is quite a departure from the machine I first learned to type on- now only found in antique stores or residing in some dusty attic. That typing machine rattled and made lots of noise as you vigorously pushed the keys downward with a sharp thumping movement in order for the key to strike the narrow strip of ink, hit the roller, and produce a letter. You quickly learned to type with accuracy; skinned knuckles were your reward for missing any key. In those days copies were made by carefully inserting two or more sheets of paper in the roller with a carbon paper in between. Any mistakes were taken care of by lifting up each copy and erasing by hand. I know that the latest technology is always advertised to save you time, but sometimes I wonder if the hours invested in learning how to operate the latest gadget is really all that time saving. Instead of gaining time to visit one’s neighbors, go for a drive, or sit out on the porch in the evenings, I find myself collapsing into bed each night hoping for an extra hour the next day in order to catch up.

When life becomes hectic I find myself sitting out on my front porch in my rocking chair nibbling on a home-baked goodie like a slice of Banana Nut Bread fresh from the oven. Then fortified by the simpler yet soul-filling things of life I can once again tackle the world of technology. Hopefully by next week I will have discovered the use for the row of buttons down each side of my keyboard- that I have lived for numerous years without and didn’t even miss. I can always escape to my kitchen if I get too befuddled.

My Banana Nut Bread is the old fashion version with a modern twist. The velvet-like moist texture makes a perfect snack with a cup of tea or coffee. You can add one cup of yogurt or a cup of shredded zucchini in place of the cream cheese. A cup of chocolate chips folded into the batter will turn your Banana Nut Bread into a special treat. Preparation time for my Banana Nut Bread takes only ten minutes and this recipe makes two loaves.

Banana Nut Bread

Mix together in a large bowl:
3 to 4 bananas (mashed with a little bit of milk)
½ c sugar
½ c cooking oil
2 eggs
1 (8 oz) pkg cream cheese
2 c self-rising flour
½ c chopped nuts (your choice)
Pour batter into two greased loaf pans and bake at 350º for 45 minutes or until an inserted knife in the center of the loaf comes out clean. Turn the loaves out of the pans and let cool on a rack for five to ten minutes before slicing. Serve hot or cold!

Weekly tip: A quick way to separate the yolk of an egg from the white is to break the egg into a funnel over a glass. The white will pass through while the yolk will remain in the funnel!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Homemade Zesty Salsa

Homemade Zesty Salsa

Dorcas Annette Walker

As the summer months wind down to a close I love gathering the remaining garden produce savoring the freshness for the winter months ahead. One way of using those last tomatoes is to make up a batch of salsa. Growing up we had pickled and hot relishes that used cucumbers as a base. Today salsa is a big hit with the younger generation. I was amazed to see my son that refuses to eat fresh tomatoes, consume jars of salsa. So I began making homemade salsa thrilled to see groups of teens at our house gobble up bowls of healthy vegetables disguised by the name of salsa.

The word salsa is a Spanish word for sauce that goes back to the Aztec culture where tomatoes, chilies, squash seeds, and even beans were used. In 1868, Edmund McIhenny began packaging aged pepper sauce in cologne bottles, which immediately became an overwhelming demand. David and Margaret Pace introduced the first commercial taco sauce in the United States in 1955. In the 1970’s the “whole food movement” trend swept the country adding to the popularity of salsa. Dan Jardine began producing salsa in Austin, Texas in 1975 giving Austin the reputation as the hot sauce capital of America. By the year 2000 more households bought salsa than ketchup. Today chunky salsa is currently the most popular form.

Salsa ranges from mild to sweet to spicy and is used as a dip for chips or to accompany any kind of food. Salsa generally has a tomato or corn base. There are over 500 recipes for salsa ranging from pineapple and blueberry to mango. Salsa is healthy as it is low in calories and contains little or no fat. Tomatoes and chilies contain vitamins A and C with tomatoes also having potassium. No matter what style of taste you prefer there is bound to be a salsa to meet your liking.

My Homemade Zesty Salsa is what I consider to be medium salsa. I’ve perfected this recipe under the advice and suggestions of different teens with my son being the chief advisor. My latest experiment this summer has resulted in a chunky salsa that my son declares is as good as or better than what you buy in the store. My Homemade Zesty Salsa is a combination of fresh vegetables and spices cooked for two hours over medium heat (just at a slow boil) and then sealed to preserve freshness. Preparation time for the Homemade Zesty Salsa will take a good half of a day or more. This recipe makes 30 pints.

Homemade Zesty Salsa

½ bushel of tomatoes
5 sweet green peppers
10 onions
5 (6 oz) cans of tomato paste
5 (15 oz) cans of tomato sauce
1 c sugar
1 c vinegar (white)
¼ c salt
4 tb crushed red pepper
2 tb garlic salt
1 tb parsley flakes
Blanch and peel skins off of the tomatoes and chop up into small chunks. Chop up the green peppers and onions in a food processor. Pour into a large canner. Mix in the tomato sauce, tomato paste, sugar, vinegar, and salt. Stir in the crushed red pepper, garlic salt, and parsley. Bring to a boil over medium heat and boil the ingredients for at least one hour at a slow boil. Pour the salsa into pint jars. Process pint jars in a hot water bath for fifteen minutes to completely seal.

Weekly tip: For a sure seal on your canned jars: always make sure that the jar edge has no nicks or cracks, moisten your finger and rub along the top edge to ensure that it is clean, tighten the lids as tight as possible, then process the jars under water!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Grape Salad Ambrosia

Grape Salad Ambrosia

Dorcas Annette Walker

We just received some much needed showers as the month of August ends. My birch tree leaves have already turned yellow and are falling to the ground signaling that autumn is right around the corner. The chilly nights makes it feel like fall is already here. I’ve finished harvesting the grapes from my vines. I guess I shouldn’t have been surprised to discover that my two new grape vines turned out quite differently that I had planned.

My daughter has also inherited my jinxed gene. Like me, Dawn can’t resist checking out any plants for sale, especially during the springtime. She fell in love with a picture of a pink climbing Elizabeth Rose and bought a small plant that already had green leaves showing. Dawn selected a sunny spot near her other pink flowers, faithfully watered and nurtured it, anxiously waiting for the first pale pink rose. Everyday she would go outside to check on her rose. The rosebuds seem rather dark for pale pink but she figured that when they matured they would turn lighter. Finally the day came when the rosebuds opened up into full boom only to be a brilliant orange! Talk about a shock; an orange rose among pink flowers! The next year, still determined to have a climbing pink Elizabeth Rose, Dawn bought a larger plant. This time she planted the rose by itself as her faith was a bit shaken. The vigorous vine grew and her excitement grew as buds appeared and began opening. Unfortunately, her pink Elizabeth Rose turned out to be a dark red rose. If she had wanted a red climbing rose it would have been the perfect plant. The third spring Dawn was more determined than ever to get a pink Elizabeth Rose. This time she hunted until she found a pink Elizabeth Rose already blooming. When they sold their house, Dawn carefully transplanted her pink Elizabeth Rose. Today she enjoys the fragrant blooms each time she enters and exits her house.

In my front yard I have a climbing red rose that was supposed to have been a Peace Rose. A couple of years ago I bought two grape vines as I wanted to have white and red grapes to eat. I already have a large Concord grape vine that produces masses of dark purple Concord grapes that I make up into juice and jelly. Each year my vines have grown bigger waiting anxiously for my first harvest of white and red grapes. This year I was quite excited to see several clusters of grapes forming. I kept a close eye on my grapes impatient for my first taste of white and red grapes. At last the day came and I picked a fat green grape to taste. I quickly spit it out as it was quite sour. Not deterred I tried a reddish one, but it was just as sour. I figured that maybe the grapes needed more time to sweeten up. The next week when I checked all my grapes had turned dark purple! My husband laughed uproariously when I told him that my white and red grapevines were actually Concord. I still haven’t come to the conclusion whether it is the workers hired that misplace labels or if the nurseries themselves mislabel plants knowing that folks like us will continue to buy plants until we get what we want.

My Grape Salad Ambrosia is a scrumptious summer salad. This elegant grape salad has a smooth creamy base that surrounds the grapes with a nutty topping. The Grape Salad Ambrosia takes only fifteen minutes to prepare and this recipe serves ten to twelve.

Grape Salad Ambrosia

2 lb red grapes
2 lb white grapes
Wash, drain, and slice the grapes in half into a large bowl.

Beat together on high until smooth:
1 (8 oz) cream cheese
1 (16 oz) sour cream
½ c sugar
1 tsp vanilla
Fold into the grapes until well blended. Garnish with one cup brown sugar and one cup of chopped pecans. Chill and serve!

Weekly tip: To make sugared grapes or leaves wash a small cluster of grapes or leaves, pat dry with a paper towel, and then dip into egg whites. Roll and press in regular sugar. Let dry for 12 hours. Store in an airtight container!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Banana Split Cake

Banana Split Cake

Dorcas Annette Walker

Right in the middle of a hot summer afternoon, when I take a break from my tasks, I sometimes eat a small bowl of sherbet or ice cream. I don’t consider myself to be an adventurous ice cream eater. In fact, when dating, I didn’t share my husband’s enthusiasm for banana splits. I usually did good to eat half of the enormous confection and I was not at all enamored of eating different flavors of ice cream and toppings all mixed up together. So it was quite ironic when expecting my first child that I had an insatiable craving for banana splits. My husband on the other hand thought he had reached paradise every week when we stopped to buy a banana split. Not only did I crave banana splits, eat every bite of mine, but I also finished up half of my sister’s split whenever she was with us. My hormones were definitely mixed up big time as I have never craved nor desired to eat a banana split since.

There is controversy over who actually created the first banana split as there is no definite proof or documentation. It is possible that the invention occurred close to the same time. Latrobe, Pennsylvania claims that in 1904 a young drugstore employee concocted the first banana split while Wilmington, Ohio declares that in 1907 a restaurant owner created the first banana split and every year holds an annual Banana Split Festival. The banana split was also showcased at a Boston convention at the National Association of Retail Druggists in 1905 by the chief dispenser at the Butler’s Department Store in Boston. Charles Walgreen adopted the banana split as a signature dessert in his chain of restaurants, which spread the popularity of banana splits. An article states in a Soda Fountain magazine: “among all the beverages dispensed here, none was more novel with the ladies than the banana split.” The Ben and Jerry’s premium ice cream company also offered a Banana Split flavor. 2004 marked the 100th anniversary of the invention of the banana split.

The banana split is a deluxe form of an ice cream sundae traditionally formed by a whole banana being peeled and then split in half with scoops of vanilla, chocolate, and strawberry ice cream placed on top. There are different toppings associated with banana splits, but a traditional banana split is finished with a dollop of whipped cream, chopped nuts, and a maraschino cherry. Its classic form is then served in a long dish called a “boat”.

My Banana Split Cake has evolved from different recipes that I have tried and is more of a pudding dessert than a cake in texture. Although sweet in nature, the graham cracker crust and cream cheese layer helps to balance this mouth-watering dessert. While you can experiment with different toppings I have kept true to the traditional banana split topping by garnishing my Banana Split Cake with chocolate, nuts, cool whip, and a maraschino cherry. The Banana Split Cake makes a colorful dessert that will capture everyone’s attention. Preparation time for the Banana Split Cake takes only fifteen minutes and this recipe serves twenty.

Banana Split Cake

Layer graham crackers in the bottom of a 9 x 13 dish.
Beat on high until smooth:
2 (8 oz) pkg cream cheese
1 c sugar
½ container of (16 oz) cool whip
Spread on graham crackers.

Then layer:
1 (20 oz) can of crushed pineapple (drained)
3 bananas (peeled and sliced)

Mix together in a medium bowl:
2 (3.4 oz) pkg of instant vanilla pudding
2 c milk
Then add:
½ container of (16 oz) cool whip
Layer over bananas and pineapple. Cover and chill in the refrigerator overnight. Garnish each serving with chocolate syrup, nuts, cool whip, and a maraschino cherry!

Weekly tip: Peel a banana from the bottom to avoid the clinging strings. For longer shelf life, break apart your bananas at the stem and store in a dark place!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Lush Lemon Delight

Lush Lemon Delight

Dorcas Annette Walker

The tangy taste of lemon always cools and refreshes one and is the perfect way to finish a meal on a hot summer day. I first tasted the beginning of different variations of this dessert at a church dinner. No matter in what direction of the United States I traveled or what type of food the local area featured there was one thing I could always count on. Invariable there would be some type of a cool whip dessert. I’d hate to think what life would be like without cool whip.

Cool whip (now made by Kraft Foods) was invented by William Mitchell, who was a food chemist at General Foods Corporation, and was introduced in 1967 by the Birds Eye division becoming a major breakthrough in food preservation. Cool whip is made up of water, corn syrup, high fructose corn syrup, and hydrogenated coconut and palm oils. Although cool whip is generally described as “non-dairy” it does contain a milk-derived protein. This whipped-cream substitute hit the top of the market in three months as it was cheaper than the real thing, kept longer in re-sealable containers, sold in refrigerated or frozen tubs, required no whipping, and had fewer calories than regular whipped cream. There are nine varieties of cool whip that are used in salads, pies, cakes, dips, all kinds of desserts, and I even found a recipe for cool whip cookies.

Here in Tennessee we call empty cool whip containers that we use for leftovers our Tennessee Tupperware. I’ve also used empty cool whip containers when I’ve painted around the house, stored game pieces, and started seeds for my garden. My husband uses empty containers out in his work shop to store nails, screws, and spare parts. One homemaker in Indiana is known for storing sewing supplies and crafts in empty cool whip containers and making Halloween masks and musical instruments for her daughter’s Brownie troop. Not only is the empty container handy, but other use for cool whip itself includes:
- a tablespoon shines leather shoes
- cleans silver by mixing two cups of cool whip, one tablespoon of vinegar or real lemon juice; let silver soak overnight, rinse clean, and dry thoroughly
- cleans plant leaves by using a soft cloth to apply on a plant leaf
- treats minor burns, sunburn, and cold sores by applying, letting sit for fifteen minutes, and then rinsing with cool water
- helps keep frozen fish its fresh flavor by covering fish when thawing
- conditions your hair by applying to dry hair once a week, let sit for thirty minutes, then rinse thoroughly before shampooing
- gives a moisturizing facial and moistens dry skin when applied as a face mask for twenty minutes, washed off with warm water, and then cold
- can be used as a substitute for milk or cream in a cup of coffee

My Lush Lemon Dessert has a smooth mild lemony taste combined with a rich nutty crust. Instant chocolate pudding can be substituted for the lemon pudding if one desires. The Lush Lemon Dessert can be made up a day ahead of time making this dessert ideal for picnics and church dinners. Total preparation time for my Lush Lemon Dessert is around twenty-five minutes and this recipe serves sixteen.

Lush Lemon Dessert

Mix together and press into a 9 x 13 baking dish:
1½ c self-rising flour
¼ c powdered sugar
1 stick of margarine (melted)
1 c chopped pecans
Bake at 350º for 15 minutes and cool.

In a large mixing bowl beat on high until smooth:
1 (8oz) cream cheese
1 c powdered sugar
1 cup of a 16 oz container of cool whip

Then add:
2 (3.4 oz) pkg of instant lemon pudding
3 c milk
Mix together on low gradually increasing up to medium speed for one minute until all ingredients are well blended. Spread on top of cool crust. Layer the rest of the 16 oz container of cool whip on top of pudding mixture. Garnish with ½ to 1 c of chopped pecans. Chill for three hours before serving!

Weekly tip: To avoid having your mixing bowl slide around on the counter, first place a folded damp towel underneath the bowl!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com

Lemon Cheesecake

Lemon Cheesecake

Dorcas Annette Walker

One dessert I always looked forward to eating at my grandmother’s house was her Lemon Cheesecake that was actually a pie instead of the cheesecakes like we see today. Years later I came across a recipe for Lemon Cheesecake that I modified to match my grandmother’s recipe. This scrumptious dessert uses lots of cream cheese and eggs.

My husband had a bit of a setback with his hatched chicks when he moved the first batch from the brooder to the rabbit room thinking to let them grow older before putting them in with the bigger hens. Unfortunately, a large rat or weasel tunneled a hole in the dirt floor and killed three of the half-grown chicks. So Dana decided to put the other three chicks in with the hens. Ole Zebulon, our rooster, went and pecked one to death the very first day leaving two scrawny scared chicks. Thankfully Lemon Pudding and Cheesecake have survived and are growing into nice fat hens. So for the next batch of seven chicks my husband built a wire pen inside the henhouse to ensure their safety. Lo and behold, right before he moved them, didn’t one hyper chick jump out of the brooder when my husband opened the lid and flew straight into the open mouth of Sandy, our chocolate lab, who instantly decided on a chicken dinner. We banned Sandy from the workshop while I helped my husband transfer the rest of the chicks to safety. I am glad to report that the three yellow chicks: Mustard, Custard, and Fluster along with the three darker ones: Blackberry, Raspberry, and Blueberry are still alive and growing.

Cream cheese is the soft unripened cheese curds produced from cow’s milk. Historians believe that cheesecake originated from ancient Greece and cheese molds can be traced back as far as 2,000 B.C. The Romans spread cheesecakes from Greece to Europe where century’s later cheesecake recipes were brought to America by immigrants. In 1872, William Lawrence accidentally developed a method of producing cream cheese while trying to reproduce a French cheese. He started marketing his Philadelphia Cream Cheese in 1880. The Kraft Cheese Company bought the company in 1928 and still owns and produces Philadelphia Cream Cheese. Today instead of hanging a bag of scalded curds outside on a limb to drain we can go to the store and purchase whatever style of cheese we desire.

My Lemon Cheesecake has a smooth creamy taste with a faint bit of lemon flavor set on a soft graham cracker crust. This stylish dessert is a perfect ending to any meal and is simple to make. The Lemon Cheesecake takes about fifteen minute to prepare (not counting baking time) and this recipe serves fourteen.

Lemon Cheesecake

Mix together and press in the bottom of a 10½ inch springboard pan:
1 pkg graham crackers (crushed)
¼ c sugar
1 stick of margarine (melted)
Bake at 350º for ten minutes and cool.

In a large mixing bowl beat together until smooth and creamy:
4 pkg (8 oz) cream cheese
2 tb self-rising flour
1 container (16 oz) sour cream
4 eggs
2 pkg (3.4 oz) instant lemon pudding
2 tb milk
Pour on top of the graham cracker crust and continue baking at 350º for one hour and fifteen minutes. Chill in the refrigerator overnight. Can garnish with cool whip, chocolate curls, or sliced fresh fruit!

Weekly tip: To slice equal pieces of a large round cheesecake (or cake) first cut a circle halfway around the middle with a sharp knife and cut into four pieces. Finish by cutting two-inch pieces around the outside of the cheesecake and then serve. Store any leftover cheesecake in an enclosed container!

Dorcas Annette Walker is a published author, syndicated columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net For more recipes check out her Creative Mountain Cookin page at: www.dorcasannettewalker.com