Are You Hungry?

Good day, I may not be blogging again until October 1st at the earliest, I've been going through some old  mental issues, and I'm still getting used to my new computer. Also important, I'm trying to enjoy what's  left of this fine summer weather, today it's over 100 degrees F. on my back patio, wow. Until October, I  look forward to my 51st birthday in only three weeks, Canada's Thanksgiving on the 14th and Halloween  (also my payday) on the 31st. Keep on creating to all my fellow/lady artists out there, bye for now.  

I will be posting something new under my "Truth" blog by the end of this month, it will be  specifically focusing on truth and reconciliation for First Nations peoples here in Canada, as September  30th marks 10 years since the government in Ottawa introduced "The National Day for Truth and  Reconciliation", looking back at a very dark time in Canada's history with the "Residential Schools". :-(

Banana Bread An old stand-by indeed, Quite dark with lots of flecks and taste. Ingredients: 1/2 cup butter (or margarine) 1 cup granulated sugar (white) 2 eggs 1 cup mashed very ripe bananas (3 medium) 1 1/4 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup chopped walnuts Directions: Cream butter (or margarine) and sugar together. Beat in eggs one at a time until mixture is smooth. Add  mashed bananas and blend in. In second bowl, stir flour with baking soda, baking powder, salt and nuts.  Add to banana mixture stirring only to moisten. Transfer to greased 9 by 5 by 3 inch loaf pan. Bake in preheated 350 degrees F. oven for about 60 minutes/1 hour until inserted toothpick comes out clean. Let stand for 10 minutes. Remove from pan and place on cake rack to cool. Wrap to store the one loaf. For extra flavour, if so desired, add 3/4 cup of semi-sweet chocolate chips and/or coconut in preferred amount.

Cake and Glaze Ingredients: *One quick note before I continue; the prime ingredient making this cake Mayan is cayenne pepper,  believe it or not. Plus, all the other ingredients make this dish truly delicious*. Cake Ingredients:                                                                              Glaze Ingredients: *1/4 tsp. cayenne pepper*                                                                         1/4 cup unsweetened sifted cocoa powder 1 3/4 cups all-purpose flour ...

To all my supporters, I currently don't have any mushroom recipes to offer, the closest that I can get to toadstools is cream of mushroom soup, other than that and frying them with steaks over the years, that's about it for me with those veggies. I even had a few growing on my lawn, but the early frost must've done away with them. Lastly for now, I usually don't blog on holidays and weekends, but in this case, I made an exception. I have many more food-related posts to come on this blog in 2024, and hopefully into 2025; please stay tuned and bye for now. 

Buttermilk Pancakes Ingredients: 1 1/2 cups all-purpose flour 3 tbsp. granulated white sugar 1 tsp. each of baking powder and baking soda 1/4 tsp. salt 1 3/4 cups buttermilk 1 extra large egg 2 tbsp. melted butter (or margarine, if preferred) 2 tsp. vanilla extract *Canola oil* (for all baking and cooking, if preferred, it's what I use too) Directions: Combine and whisk all ingredients in a large bowl or mixer until smooth. Cover and refrigerate the batter  for 30 minutes up to overnight, (*whisk batter again just before use*). Heat a medium sized pan to  medium heat. Put a little canola oil as preferred in the pan and pour in a 1/2 cup of batter into the bottom of the pan. Cook the pancake(s) until small bubbles appear and begin popping or until the underside is  golden when lifted; a very similar method to Finnish and other types of pancakes, crepes, etc. Flip the pancake(s) and cook that side also until golden brown. Remove from pan and keep warm until served. Serve as...

Banana Coconut Muffins *Note and additional baking methods*, as follows; With a few simple tweaks, the following muffin recipe can perform triple duty, also as a deluxe quick  bread and even pancake batter. Regarding the batter; in a large bowl, whisk together flour, baking  powder, baking soda, cinnamon, salt and coconut. In another bowl, whisk together 1/4 cup light brown  sugar, 1/2 cup melted margarine (if preferred over butter), 3 mashed ripe bananas, 3/4 cup buttermilk  and 1 tsp. of vanilla extract. Using a rubber spatula, fold the banana mixture into the dry ingredients  until no traces of flour remain. For quick bread/loaf; follow the same ingredient list as the muffins, but  increase the flour to 1 3/4 cups. Bake in a 9 by 5 inch loaf pan, then place in your preheated oven at  350 degrees F. for 45 to 60 minutes, or until a toothpick/skewer inserted in the centre comes out clean. Muffin Ingredients: 1 1/2 cups all-purpose flour 2 tsp. baking ...

Spicy Zucchini Muffins Ingredients: 2 small zucchini (approx. 1 3/4 cups, when shredded) (*the smaller zucchini the better for more great flavour*) (*Zucchini can be frozen after grating/shredding*) 1 1/8 cups packed dark brown sugar (demarara preferably) 2/3 cup melted butter (or margarine, if preferred) 2 tsp. vanilla extract 2 large eggs 1 1/2 cups all purpose flour (Robin Hood, etc.) 1/2 tsp. each of baking powder and baking soda 1 1/2 tsp. ground cinnamon 3/4 tsp. ground nutmeg 1/4 tsp. ground ginger 1/8 tsp. ground cloves 3/4 tsp. salt Directions: Grease muffin pans/tins with margarine, if preferred; plus, use paper muffin cups if preferred. Preheat  oven to 350 degrees F. Set aside pans/tins/cups and zucchini for later. Whip together in medium or  large bowl the margarine, brown sugar, vanilla and eggs. Sift together flour, baking powder, baking  soda and all spices. Add dry ingredients to wet ingredients, and stir very well altogether. Also stir  in the zucch...