Try this recipe when your bananas are beyond ripe. Last night a "last ditch" effort to use our blackened bananas turned into a delicious dessert topping. I have also used this preparation method with peaches and strawberries successfully. I was very pleasantly surprised that the banana version is as tasty as can be. This topping would also be delicious with pancakes or waffles. The recipe ingredient amounts can be easily increased, as fits your need.
We really enjoy this as a supper dish. However, as a child, one of my friend's dads prepared this dish for us on the occasion of special weekend sleep-over mornings. Unforgettable. This is really yummy, sort of comfort food. You can get inventive with additions. Green peas works well. But, I've finally decided that I really prefer the dish unadorned, with any additions on the side.
We had this last night for supper. We added the optional poached egg. It was a wonderful late-summer meal.
This is a simple recipe for some wonderful popovers. I love watching these "pop" through our oven window.
These rolls have a slight sweetness with a hint of spice. Total preparation time of about three hours (perhaps even a little more) takes into account the yeast's needed development, distributing air throughout the dough and contributing to its good texture. However a lot of this time can be used tending to other "callings." For the pumpkin, we most often use what's left from our Halloween jack-o-lantern. We try to find as large a sugar pumpkin as we can, and then, post-Halloween, cook (either roast or steam) the pumpkin flesh for use in a number of other dishes, such as Baked Pasta with Roasted Pumpkin.
These robust rolls make a perfect accompaniment to salads. We particularly enjoy these rolls with Chef's Salad. And, they're scrumptious without any accompaniment at all. It must be mentioned that I am indebted, once again, to my husband's Aunt Sally, of "Aunt Sally's Brownies", for this wondrous recipe.
Son, Stephen, and friend were preparing a somewhat impromptu breakfast one morning. What they prepared is well worth repeating. This simple recipe produces delicious results. The ingredients are few and easily found. It's the process that's important.
These are some wonderful sandwiches. They're good both simply grilled, or French-toasted. I've learned that it works best to choose either the mustard option or the bacon. Using both mustard and bacon together sort of cancels out the taste of each. An excellent accompaniment with these sandwiches is cole slaw, and for my husband, always some good potato chips.
There was a time when I thought I could be a vegetarian every day, except for Thanksgiving. That has changed! I do feel so thankful for all that I've learned about how wonderful vegetarian cuisine can be, and doubly thankful to have this opportunity to share the results in this way.