SEEDY BANANA OATMEAL CAKE

 

What do you do with over ripe bananas - you bake a cake!  I have made my share of  Banana breads,  Banana muffins,  Banana cookies,Banana Chips and I've even made Banana Jam!   Today I  am baking a more 'dressed up ' Banana Cake that I found online and want to share with you.

 

Seedy Banana Oatmeal Cake

A beautiful cake with a bit of citrus, cinnamon and crunch.

 

 

 

The ingredients you will need.

 In the bowl to the right is the seedy topping all mixed together -  oatmeal,

 brown sugar, butter, sunflower seeds, sesame seeds and pumpkin seeds,

sprinkled with some cinnamon and lemon rind.

 

Oatmeal for the cake batter.

The butter and brown  sugar ready to be creamed

 

Prepared pan, with parchment paper buttered and waiting for the batter..

 

 Perfect with a cup of tea and perhaps family or friends to share.

 

 

Seedy Banana Oatmeal Cake Recipe

Serves 8 to 10

4 oz (8 T) butter,  room temperature
3/4 C brown sugar
2 eggs, room temperature
2 large very ripe bananas, mashed
1 tsp. vanilla
zest of 1/2 lemon
3/4 Cup flour
1 1/4 Cups  oatmeal
heaping 1/4 tsp. salt
1 tsp. baking soda

Topping
3/4 Cup  oatmeal
1/3 Cup brown sugar
zest of 1/2 lemon
1/2 tsp. cinnamon
1 Tbsp. flour
1/3 Cup finely chopped nuts or seeds
2 oz (4 Tbsp.) butter, melted

Preheat oven to 350 degrees.
Prepare a 9” spring form cake pan with butter and parchment.

Whisk together dry ingredients for the topping.

 Add melted butter and stir with a fork until crumbly. Set aside.

Whisk together flour, salt, baking soda and oats.
Cream butter and sugar until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, mixing thoroughly after each addition.
Scrape down the bowl and add mashed banana and vanilla. Mix thoroughly.
Stir in dry ingredients until just combined. Pour into prepared pan and smooth out evenly.

Sprinkle topping over cake batter and press down gently.
Bake for 30 to 35 minutes or until a toothpick inserted comes out moist but clean. Cool completely on a wire rack. Run a thin knife around the edge of the cake and remove cake pan ring.

 

 

"Today I go back to the basics of life: forgiveness, courage, gratitude, love, and humor."

CREAMY MUSHROOM SOUP

Fall is mushroom picking season and this year there are plenty.  Growing up our family had a tradition of picking mushrooms.  There were certain mushrooms that we picked in the Spring and others varieties in the Fall, these were fun times, family times.  Mom and Dad would  get us ready, Mom would pack a picnic lunch, Dad would get the pails and knives ready and into the truck.  In those days my brother and sisters (and sometimes a Cousin or two) got to ride in the back of the truck.  It sure was an adventure with the wind in our hair (bugs in our teeth) and all the fresh mountain air.  Up we would go with Mom and Dad inside the cab of the truck with Mom checking on everyone in the back and sometimes that 'finger would go wagging' .....but all in all we made it up to Dad's 'special' spots and off we went, always with my parents in sight, looking for the mushroom of the day.   Once back down from the mountain, it was time to clean and wash the mushrooms in preparation for the next step of either cooking some up for supper, pickling a batch and also canning up many jars to eat over winter. Growing up with life lessons such as this we continue to look for those mushrooms year after year. What fond memories, such a great family outing....I  miss those times but will always have them in my memories which I can draw upon at any time I wish to reminisce.....like hugs from the family.  My Mom made a delicious Mushroom Soup from some of the mushrooms we would bring home.  This recipe I am posting  is a simple version of my Mom's -   using mushroom I purchased from the grocery store but if you are lucky enough to have wild mushrooms, even better..... this soup comes together nice and quickly, perfect for today's busy family.







Creamy Mushroom Soup





The ingredients you will need.

The onion and garlic sautéed in some oil.

The shitake and button mushrooms have been added.

Seasoned with some thyme, salt and pepper.

After cooking for 10 or so minutes the mushroom mixture is looking very nice.

The milk and cream and broth mixture ready for the pot.

The milk/cream/broth mixture added to the sautéed onion and garlic

Flour has been added and then simmered until thickened.

The mushroom mixture is added back into the pot.

A few more minutes simmering and the mushroom soup is ready.

The whole house smells wonderful, soup is ready for our meal.
All that is needed is some fresh bread, butter and perhaps some cheese.
Enjoy.

 

  

OLD FASHIONED MUSHROOM SOUP  RECIPE

 



1 tbsp (15 ml) vegetable oil

1 small onion

4 cups (1 L) sliced shitake, button or brown mushrooms

1 tsp (5 ml) dried thyme leaves

1/4 tsp cayenne pepper flakes

1/2 tsp (2 ml) pepper

1/4 tsp (1 ml) salt

1 tbsp (15 ml) butter

2 tbsp (30 ml) all-purpose flour

2 cups (500 ml) vegetable broth

2 cups (500 ml) whole milk or ( 1 3/4 cup 2% milk and 1/4 cup whipping cream)



Preparation

In deep pot over medium, heat oil. Add onion and cook, stirring occasionally, for 5 minutes. Increase heat to high and add mushrooms. Cook, stirring often, for 5 minutes or until browned.
 Stir in thyme, pepper and salt; remove mixture from pan and reserve.

 Return pan to burner; reduce heat to medium-low. Melt butter in pan; sprinkle in flour.
 Stir until lightly browned. Add splash of broth; stir until smooth.
Add remaining broth and milk; stirring, bring to a boil.

 Cook, stirring, for 10-12 minutes or until slightly thickened. Stir in reserved mushrooms and any accumulated juices. Cook, stirring, for 5-7 minutes or until mushrooms are heated through.
Taste and adjust seasoning, if necessary.

“Don't ask yourself what the world needs.
 Ask yourself what makes you come alive and then go do that.
Because what the world needs is people who have come alive.”
Howard Thurman

   


CHILI CON CARNE

Happy Thanksgiving, hoping everyone had a wonderful gathering with family or friends.  There is so much to be thankful for:  family, friends,  a roof over our heads, food in our home and the fresh clean air we breathe.  This year we celebrated with my brother's family -  my nephew just recently got engaged and we were finally able to meet the 'newest addition to be'.  So good to have the house full, full of laughter,  lots of hugs, lots of memories to hold close in the years to come.  We ended the day with a beautiful sunset walk along the ocean to burn off a few of the calories from our dinner. 

It's been too many years since we have spent Thanksgiving with any our family both immediate and extended.   It really is a 'smorgasborg ' of flavours both in family members and food!   So very, very  thankful..... for all my family.

Today's recipe is one that is hearty, filling and simple to put together.  With the days getting cooler it's time to  bake some bread and enjoy it  with some Chili Con Carne.

Chili Con Carne

 

The ingredients you will need.

 

  a few more ingredients,

I'm using kidney beans that I made the day before.

 Vegetables simmering in tomatoes and seasonings.

 

The flour and cornmeal  have been added . - it is looking nice and thick and...smells so good!

 

Served in homemade wholewheat bread bowls with a pinch of shredded cheese.

 

CHILI CON CARNE RECIPE

 

Makes: 8 - 10 servings

4 tablespoons vegetable oil

1 green bell pepper, chopped

1 yellow onion, chopped

1/2 cup quinoa (optional)

2 vegetarian 'beef' flavored bouillon cubes

2/3 cup red wine (optional) or use some red wine vinegar to taste

2 (16 ounce) cans whole peeled tomatoes, chopped, juice reserved

4-5 garlic cloves, crushed

1 (12 ounce) can tomato paste

1 1/2 teaspoons smoked paprika

2 1/2 teaspoons chili powder

1 teaspoon cayenne pepper

2 1/2 teaspoons dried basil

1/4 cup fresh parsley

1/2 teaspoon black pepper

1 teaspoon salt

12 drops hot pepper sauce

1 (15 ounce) can kidney beans, drained or 2 cups homemade beans

3 tablespoons flour

3 tablespoons corn meal

1/2 cup water

Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Add the quinoa. Stir in salt and pepper.

Bring to a boil over high heat. Reduce heat to medium low.

Cover, and simmer for 90 minutes, stirring occasionally.

Stir in kidney beans, and hot pepper sauce.

You can add the reserved tomato juice if more liquid is needed.

Continue to simmer for an additional 30 minutes.

In a small bowl, whisk together the flour, corn meal, and water until smooth.

Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.

 

'One of the best feelings in the world

is knowing your presence and absence

  both mean something to someone.'