Intensely Flavored Banana Loaf

Intensely Flavored Banana Loaf
A Banana Loaf that is moist and tender with an “over the top” Banana flavor.
Serves: serves 6 to 8
Prep time: 
Cook time: 
Total time: 
  • 1¾ cups (8¾ ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon table salt
  • 6 large very ripe bananas (about 2 ¼ lbs), peeled or 5 frozen**
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • ⅔ cup (5 ¼ ounces) packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup raisins, or dates(chopped )
  • ½ cup walnuts or pecans, toasted and coarsely chopped (optional)
  • 2 teaspoons granulated sugar (for topping)
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with non-stick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
  2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. (If using frozen skip, the microwaving and just directly add the 5 bananas to the strainer) Transfer bananas to fine-mesh strainer placed over medium bowl and allowed to drain, occasionally stirring, 15 minutes (you should have ½ to ¾ cup liquid).
  3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until smooth. Using a hand mixer mix in butter, eggs, brown sugar, and vanilla.
  4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts or pecans, Raisins or dates. Scrape batter into prepared pan. Slice remaining banana (cannot use the frozen banana for this step to mushy just use the sugar) diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
  5. Bake until a toothpick inserted in center of the loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.
Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. Tastes best when freshly baked having said that; you can freeze this loaf. I have sliced the loaf and frozen it in portions of 2 slices. That way I can just remove what I need. It does freeze well and still tasty.


Hummingbird Cake Loaf

Hummingbird Cake Loaf
This addictive lightly spiced loaf is moist and chewy with the delicious sweetness of banana and pineapple and added crunch of pecans
Serves: serves 8 - 10
Prep time: 
Cook time: 
Total time: 
  • 1 ½ cups flour
  • ¾ cup granulated sugar
  • ¾ cup oil
  • 2 spotted bananas, mashed
  • 2 eggs, beaten
  • ½ cup canned pineapple tit bits or crushed, undrained
  • ½ cup chopped pecans
  • ½ up raisins
  • ½ tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  1. Preheat oven to 350°F and grease and flour a 9x5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, sugar, and cinnamon. Add eggs and oil use a hand mixer to combine.
  3. Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan
  4. Place pan in the oven and bake until a toothpick inserted into the center comes out clean, about 1 hour. But start checking on it at 45 minutes just to be safe. If you notice that the cake is browning too quickly just lay a piece of aluminum foil over the top.
  5. Let cake cool in pan for 20 minutes before removing to cool completely.
Be sure to leave the loaf in the pan to cool 20 minutes before removing. Before this time the cake will crumble up.

This loaf is fantastic just the way it is but you can add cream cheese icing.

This freezes well. I slice it and portion it to 2 servings and freeze. That way I can take out only what I need.

See the recipe for the Hummingbird Cakeactual Hummingbird Cake recipe at this site.

A little background info on the hummingbird cake: The story goes it was invented in Jamaica in the late 1960’s where it was known as “doctor bird cake.” (The national bird of Jamaica is the Red-billed Streamertail, a type of hummingbird, and it has been nicknamed the “doctor bird” because the way it pokes its beak into a flower reminds people of the prodding and poking they get at the doctor’s office.) Supposedly, the Jamaican tourist board sent out press kits to the United States with a few recipes to entice people to visit, and they included one for their Doctor Bird Cake, adapted for American bakers.
From there, the cake started to pop up across the South under various names, like Doctor Byrd Cake, Granny Cake, and Don’t Last Cake. (And the latter is undoubtedly true!) The first known published recipe was in Southern Living Magazine in 1978 by one Mrs. L.H. Wiggin of Greensboro, North Carolina. There, it was called Hummingbird Cake, and it went on to be the most requested recipe in the magazine’s history.


Crusty Homemade No Knead Artisan Bread

Crusty Homemade No Knead Artisan Bread
The recipe only has 4 ingredients and only takes 5 minutes of prep.It doesn’t require any kneading, and it’s touted s as “the easiest bread recipe in the world.” Delicious & Crusty on the outside; tender and soft on the inside. All I can add it’s the easiest and best bread recipe I have ever made.
Recipe type: Bread
Serves: 1 loaf
Prep time: 
Cook time: 
Total time: 
  • 3 cups all-purpose, or bread flour
  • 1½ cups warm water
  • ¼ tsp yeast
  • 1½ tsp salt
  • 2 tbsp cornmeal (if using parchment paper)
  1. Mix dry ingredients until combined.
  2. Add warm water and mix until the flour mixture is absorbed by the water. The dough will be wet & sticky.
  3. Cover with plastic wrap and store at room-temp on the counter or a turned off oven for 12-24 hours
  4. ½ hours before you're ready to bake, gently pull the dough out of the bowl onto a well-floured surface, being careful not to puncture too many air bubbles.
  5. Gently with floured hands pull both the sides and fold onto the top.
  6. Turn seam down and tuck in the bottom to make a round shape.
  7. Place dough on top of cornmeal covered parchment paper cover (helps to prevent sticking). with a clean, floured kitchen towel for 30 minutes
  8. You can if you wish not to use parchment paper just let the dough sit on the floured surface for at least 30 minutes.
  9. Meanwhile, preheat the oven and Dutch Oven to 450 F, Let the Dutch Oven sit in the oven the entire 30 minutes.
  10. After dough has rested and the oven & Dutch Oven has preheated for 30 minutes, use a sharp knife to slash an X across the top of the dough. Transfer the parchment/dough into the Dutch Oven or if not using parchment paper spray the Dutch oven with cooking spray (to prevent sticking) and place the dough X side up into the Dutch Oven, cover and bake for 30 minutes.
  11. Remove lid after 30 minutes and bake an additional 5-15 minutes, or until bread is golden brown & registers 200 degrees on an instant-read thermometer.
  12. Immediately remove bread from the hot Dutch Oven and let cool on a wire rack for at least 30 minutes before slicing (otherwise it is too soft and will squish while cutting).
The consistency of this dough is wet. However, depending on the humidity in your situation, you may need a little more water or flour to help the dough come together. If your dough is unreasonably wet, add more flour. If there are lots of dried flour pockets, add a little more water. You may have to add up to ½ cup more water if I'm using bread flour as it is much denser and heavier than regular all-purpose.
Any flour containing wheat/grain particles will not rise as much. It will still be delicious

The recipe is also amazing for making eight slider-sized rolls

You’ve probably seen loaves like this at your local bakery, often referred to as a “boule.” The outside is crusty and chewy, while the inside is soft and tender. It’s perfect for serving alongside soup, with a creamy dip, or for making hearty sandwiches.

Why use a Dutch Oven?. For bread to develop that crusty crust as it bakes, it needs steam. Professional bakeries use ovens that release steam during the baking process to help create that signature crust. Home ovens don’t have steam injectors, so we have to improvise. By trapping the steam inside of a dutch oven as the bread bakes. Dutch ovens are like little mini-ovens that trap lots of heat and steam.
No Dutch Oven. This bread will still bake in any high rising baking pan or casserole dish, and turn out delicious. You’ll get a nice crust, but it just won’t be as crusty as if you used a Dutch Oven

Below is a video showing you how to make this bread.




Korean Turkey Fried Rice

Korean Turkey Fried Rice
Juicy turkey and chewy grains of sticky rice are hot off the wok in this addictive riff on traditional fried rice! Sticky rice gets its characteristically crispy crust in a hot pan, before tossing with yellow bell pepper, snow peas, and a spicy-sweet Ssamjang sauce. On the table in 35 minutes
Recipe type: Stir Fry
Serves: 2 servings
  • 10 oz. Ground Turkey
  • 4 oz. (1/2 cup +1 tbsp) Sticky Rice, rinsed 3-4 times until water is no longer cloudy
  • 1 Yellow Bell Pepper, thinly sliced
  • 3 oz. ( about handful) Snow Peas, string removed
  • 3 oz. (5 to 6) Radishes, cut into thin wedges
  • 3 Garlic Cloves, thinly sliced
  • 1 Green onion, thinly sliced
  • 1 tbsp. & 3 tsp oil
  • 1 ½ oz. Ssamjang
  • 1 oz. Hoisin Sauce
  • Salt and pepper to taste
  1. In a medium pot, add the rinsed sticky rice and 1cup of water with ½ tsp salt. Bring to a boil over high heat. Once boiling, cover and reduce the heat to low. Cook for 10-12 min, until all the water, has been absorbed. Set aside, still covered, until needed. Alternately you can use a rice cooker ratio 1:1 which will when done also keep it warm until you need it.
  2. In a large pan (non-stick preferably) heat 2 tsp oil over medium until hot.
  3. Add the yellow bell pepper, and cook for 5 min., stirring occasionally, until softened,
  4. Add the radishes, snow peas and garlic, cook for 3 min, stirring frequently, until fragrant and softened. Remove the vegetables from the pan.
  5. Dry the ground turkey with a paper towel. Add 1 tsp of oil to the pan and heat at medium-high until hot. Swirl to coat the pan. Add the turkey and season with salt and pepper cook for 1-2 min. breaking up the meat with a spoon.
  6. Add 1 tbsp. of oil and the sticky rice to the pan. Stir to combine. Cook for 3 min without stirring to form a crust. Stir well then cook for 2 more min undisturbed until crispy (and the turkey reaches 165 F)
  7. In a small bowl mix the Ssamjang sauce & hoisin sauce.
  8. Add the mixture and vegetables. Stir until well coated.
  9. Plate the Korean turkey fried rice and garnish with the green onion
ssamjang The Asian Market I went to buy the ssamjang sauce and sticky rice. As it was all in Asian it was a good thing I went in with this picture of ssamjang sauce and I was quickly shown where it was in the aisle. Also when I asked where the sticky rice was located I was shown but it was called sweet rice.

How to rinse the rice: In a medium pot, add the sticky rice and enough warm water to cover. Using you had swirl and rinse the rice. Pour off the cloudy water and refill with cold water. Repeat until the water is clear, about 3 or 4 times.

Radishes: when eaten raw, are spicy, crisp, and zesty. Varieties can range from very spicy (similar to the heat of raw garlic) to very mild. Cooking brings out the sweetness and milds the spice considerably.

Ssamjang: means "sauce for wraps" in Korean, it has a wonderful combination of sweet, spicy and salty elements. It’s like American barbecue sauce, as it’s often used with grilled Korean specialties like bulgogi (marinated shaved beef), galbi (thinly sliced short ribs) and pork belly.
Nutrition Information
Serving size: per serving Calories: 690 Fat: 24 g Carbohydrates: 84 g Sugar: 19 g Sodium: 1670 mg Fiber: 5 g Protein: 36 g Cholesterol: 125 mg


Pickle Egg Rolls

Pickle Egg Rolls
For my friend Heather. Can't go wrong with a fried pickle.
Recipe type: Appetiser
Serves: 12 egg rolls
Prep time: 
Cook time: 
Total time: 
  • 12 egg roll wrappers
  • 12 pickles, sliced in half
  • 4 oz. cream cheese softened to room temperature
  • 1 c. shredded Cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 tsp. Chopped chives, for garnish
  • Ranch dressing, for dipping
  1. In a medium bowl, combine cream cheese with cheddar, bacon, and garlic powder. Season with salt and pepper and mix until thoroughly combined.
  2. After you’ve halved your pickles, use a spoon to scoop out the seeds on both sides. Fill pickle with cream cheese mixture and join halves.
  3. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pickle. Fold up bottom half and tightly fold in sides. Gently roll, then seal with a couple of drops of water. Repeat with remaining pickles.
  4. In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of the pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
  5. Garnish with chives and serve with Ranch dressing for dipping.

Here is the Video on how to make:


Lemony Cookies Quick & Easy


Lemony Cookies Quick & Easy
This easy recipe will undoubtedly go into your favorites box. These light, soft lemony cookies are so delicious you will be asked for the recipe all the time.
Recipe type: dessert
Serves: 36 to 48 cookies
Prep time: 
Cook time: 
Total time: 
  • 1 box lemon cake mix
  • 1 tub of Cool Whip (8 ounces)
  • 1 egg
  • ½ cup powdered sugar
  1. box lemon cake mix
  2. Preheat oven to 350F. Spray Cookie sheet with non-stick cooking spray.
  3. In a large bowl, mix cake mix, cool whip, and egg. The combination will be VERY fluffy. Just keep mixing until well combined.
  4. Use a small cookie scoop or two spoons to drop rounded cookie dough into powdered sugar. Roll dough ball until completely covered. Set cookies on cookie sheet, about 2 inches apart.
  5. Bake at 350F for 8 minutes or until very lightly golden around the edges. Let cool on the cookie sheet for a couple of minutes before removing to wire racks to cool completely.
Store at room temperature in airtight container. These are best within a day or two of baking but will probably not last a day.
This cookie dough is a little easier to handle if you refrigerate about an hour before dropping in powdered sugar, but it’s not required.
You don’t want to make these cookies too big; the key is to keep them small.
Since the cookie dough is sticky and to keep your cookie size small and consistent, try using a small cookie scoop to drop cookie dough into powdered sugar, for better handling
Nutrition Information
Serving size: 1 small cookie Calories: 48 Fat: 2.5 g Saturated fat: 1.3 g Carbohydrates: 11.4 g Sugar: 6.7 g Sodium: 82.8 mg Fiber: 0 Protein: 1.8 g Cholesterol: 43 mg


Cabbage & Chicken Soup

Cabbage & Chicken Soup
The broth is flavorful and tasty. The Soup filling and that it is very low in calories a bonus. One of those meals that are great for those chilly cooler days.
Recipe type: Soup
Serves: Serves 4
  • 1 chicken breast cooked and chopped
  • ½ head of cabbage, chopped
  • 1 onion, diced
  • ½ cup carrots, diced
  • ½ green bell pepper, diced
  • 3 cloves garlic, minced
  • ½ inch ginger minced
  • 4 cups chicken broth
  • 3 cups water
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon red pepper flakes
  • few shakes of black pepper
  • ½ teaspoon salt
  • 2 tablespoons fish sauce
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
  2. Add, onions, bell peppers, and carrots.
  3. Sauté until slightly tender.
  4. Stir in garlic & ginger.
  5. Pour in chicken broth & water.
  6. Stir in cabbage.
  7. Bring to a boil and then reduce heat.
  8. Cook until cabbage is almost tender.
  9. Add the cooked chicken
  10. Stir in oregano, basil, red pepper flakes, black pepper, and salt
  11. Continue cooking until cabbage is tender
  12. Add the fish sauce
  13. Taste broth and adjust seasoning if needed
To save time I use white meat from a rotisserie chicken pulled into pieces which you can pick up at any grocery store


Granola Topping

Granola Topping
A Granola topping that is great on about anything you can think of. Use it on Yogurt, fruit, ice cream, porridge, etc
Serves: approx. ¾ Cup
  • 6 Tablespoons oats
  • 4 Tablespoons pecans, chopped,)
  • 3 Tablespoons raisins
  • 1 tablespoon Butter or coconut oil
  • 1 teaspoon cinnamon
  • 2 tablespoons brown sugar
  • Pinch of salt
  1. In a non-stick fry pan toast, the oats and pecans in the butter or coconut oil until slightly brown and smells toasted. Add the raisins, Cinnamon, a pinch of salt and brown sugar continuing cooking until the brown sugar melts. Remove from the heat.



An authentic and healthier version as it has less oil plus it is far less saucy than your typical Chinese restaurant version.
Recipe type: Stir Fry
Serves: serves 2
  • 200g/7oz beef, sliced thinly against the grain
  • 1 head broccoli, cut into florets (about 4 cups), blanched or steamed (should be still crisp)
  • 1 tbsp ginger, julienned
  • 1 ½ tbsp oil
  • ¼ cup All Purpose Stir Fry Sauce
  • ½ cup water
  1. Heat oil in a wok or frying pan over high heat.
  2. Add ginger and sauté for 10 seconds,
  3. then add beef and cook until sealed and browned on the outside but not yet cooked through, about 1 minute
  4. Add the remaining ingredients and stir fry until the sauce is thickened. Serve immediately.


All Purpose Stir Fry Sauce

All Purpose Stir Fry Sauce
A versatile All Purposes Chinese Stir Fry Sauce, for any stir fry
Recipe type: Stir Fry
Serves: 1½ cups
Prep time: 
Cook time: 
Total time: 
  • ¼ cup / 65 ml light soy sauce
  • ¼ cup / 65 ml all purpose soy sauce
  • ½ cup / 125 ml oyster sauce
  • ¼ cup / 65 ml Chinese wine (or dry sherry)
  • ¼ cup / 40 g cornstarch
  • 1 tbsp. sugar
  • 2 tbsp. sesame oil
  • 1 - 2 tsp ground white pepper
  1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
  2. Amount to Use
  3. Stir Fry: 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir fry for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
  4. Noodles: 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles
  5. By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.
Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.

Light soy sauce is lighter in colour than the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty

To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavour which is thoroughly authentic!

This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

Chinese wine is a key ingredient in this. Best next substitute is dry sherry and after that Japanese cooking sake.

Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavour that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as the second fall back, with 2 teaspoons of white wine vinegar + ½ Tsp sugar.©2012 Website by
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