Old Fashioned Banana Cake

One of the first cakes I ever ate was one my mother made called Banana Snack Cake. She made it in an aluminum 9x13x2 inch pan, the kind that had the plastic lid, remember? So you could take it somewhere, like a party or to a neighbor’s house two doors down. Only we did not know where our lid went. I think I may have taken it into the garden to make my own version of cake (mud) and left it out there with dandelion decorations on top. Sorry, mom. Wait, we were in Canada. Soory, Mom!

The recipe came from a cookbook from our church, submitted by Mary Santana….I wonder if she is still alive? When my mother made this cake the whole house was perfumed with banananess, so much so that even our braids smelled like bananas! She would make a simple cream cheese frosting, swirl it on with a knife, and cut it into squares. We each got to have one square per day until it was gone. The pieces were far too small, I thought to myself, vowing to make this cake into a round layer cake when I grew up. More cake, more frosting, and more like those pictures in the cookbooks I thumbed through while snacking on my square.

So. Here it is. A lovely rendition of banana deliciousness. You will be so satisfied when you cut the first slice, slip your fork through the two layers, and lift it to your mouth. Promise. Oh yeah. You’re welcome.

Mom’s Banana Cake or Cupcakes

Cream till fluffy and yellow:

1/2 cup room temperature butter (1 stick)

1 cup sugar

Add and beat:

2 beaten eggs

3 mashed bananas

Add and mix till incorporated:

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

4 heaping tablespoons sour cream

Preheat the oven to 350 degrees. Prepare two 8 inch round pans with butter and flour, or spray with cooking spray and line with parchment. Or butter and flour a 9x13x2 inch pan or spray and line that. Or line 24 cupcake tins with paper liners. When you have your batter made, divide evenly between the two rounds, or use all of it in the rectangular pan. Bake for 25 minutes, until a toothpick comes out with no wet batter stuck to it. You may need to bake a little longer. Cool on a wire rack for 20 minutes, then release from the pan(s) to cool completely.

Cream Cheese Frosting

1 pound room temperature cream cheese

3/4 pound salted sweet cream butter (3 sticks)

1 teaspoon vanilla extract

1 1/5 pounds powered sugar, sifted

In a mixer add the butter and cream cheese. Beat until fluffy and light. Add the vanilla. Beat again. Sift the sugar into the mixer bowl and cover the edges with plastic wrap to keep the sugar from flying out if using a stand mixer. If mixing by hand add a cup at a time, mixing in between. Beat until fluffy. Frost both layers and chill separately for 30 minutes. Place one layer on top of the other. Cut into 12 or 16 slices. Eat at room temperature. Enjoy!!!

 

New Year’s Day Dump Cake!!!

Happy first day of 2012 y’all!

I thought I’d start the New Year off with a super easy, super fast cake recipe that can be made from stuff sitting in your pantry, plus one item from the frigo! Sometimes you’re having someone over and you want a treat, something yummy-smelling baking and bubbling away, to serve warm with ice cream or whipped cream. Or sometimes you need to go to a potluck or a dinner and you say to the host or hostess “What can I bring?” and that person says “Dessert!”, but you’re not in the mood to shop. Or you’re not in the mood to be fancy. Or you’re not in the mood to spend money on a million ingredients. Or you’re not in the mood to wash a bunch of dishes. Or you’re not in the mood to use a bunch of kitchen equipment or gadgets. And you need a dessert. Cake. Need it now. Need. Caaaaakkkkke. Or maybe you don’t have to go anywhere but you want dessert. Warm, comforting cake. An easy one that can bake while you’re taking a hot bath. Or taking a walk. Or sitting staring into space on your couch because you need some cake. Caaaaaaakkkkke.

This cake takes about five seconds to assemble and an hour to bake, with no equipment needed or dishes or gadgets to clean. You just need a baking dish and a spoon. That is all. Now this cake is versatile and I’m giving you the tart version. Some of you will like a sweeter cake, so buy your fruit accordingly. I am the sort of person who drinks gin and tonics with bitters and a whole lime juiced inside. I like the tart. Pucker power is what I’m all about. I like sour. Just go with whatever mood you’re in. This cake is versatile. My friend Jaci ate this cake at my house last week, and is making it with peaches, more like the Southern version. You can use canned wild blueberries, cherries, anything you’ve canned yourself. It’s up to you.

So, here’s the recipe. Swap out sweet or tart fruit, bake it up and enjoy!!!

New Year’s Day Dump Cake

1 box White or Yellow Cake cake mix (get them when they’re on sale! I bought four boxes on clearance at Target for 79 cents each)

1 15 oz. can Cranberry Sauce with Whole Cranberries

1 20 oz. can Crushed Pineapple in Natural Juice

1 stick of melted butter

non-stick spray

Preheat your oven to 350 degrees. Spray a 9×13″ baking dish or casserole with non-stick cooking spray. Open the pineapples and dump into the dish with the juice – do not drain. Open the cranberries and dump into the dish. Moosh around with a spoon until the cranberry sauce is broken up and mixed with the pineapples. Open the cake mix and sprinkle over the fruit in an even layer, covering the fruit all the way to the edge. Melt the butter and drizzle as evenly as you can over the cake mix. Bake for 1 hour or until a toothpick comes out clean or with small wet crumbs attached. Cool and serve, or eat warm with whipped cream or ice cream. A little powdered sugar makes for a fine topping too. It’s up to you.

 

Cheers.

 

Easy Last Minute Christmas Gifts from the Kitchen!!!!

Hello and Merry Christmas!!!!

KRNV Channel 4 asked me to come see them in the studio with two easy recipes for the holidays, good for giving, eating, and to have around in case company comes over!!! The first recipe for Chocolate Haystacks is an oldie but goodie. I’ve been making these since childhood, and they’re a great “first” recipe to make with a junior baker, since they’re really a no bake cookie. And guess what? They are also gluten-free!!!! Recipe number two is Homemade Applesauce. Easier than apple pie, fast and delicious. SO good for you, nostalgic and old-fashioned. Make it and your house will smell like the holidays should smell. Delicious. Both recipes are gorgeous in a mason jar, tied with a ribbon. Merry Christmas!!!!

Chocolate Haystacks

Boil together:

1/2 cup milk

1/2 cup butter

1 1/2 cups sugar

6 tablespoons cocoa

Bring to a boil and remove from heat. Add quickly to:

3 cups oats (NOT INSTANT!!! use real oats)

1 cup coconut

Drop by spoonfuls onto sheet pan or countertop. Cool and wrap in airtight container. That is all. Really. That’s it!!!! Enjoy!

Homemade Favourite Applesauce

All you need is some apples, a bit of cinnamon, some vanilla and maybe some sugar. I try to give you recipes that don’t require any special equipment, but this time I make an exception. You need a food mill. You really should have one anyway, since it’s a great tool for soups, gnocchi, and any kind of fruit puree you might make. The beautiful thing about a food mill is it lets you be lazy. No peeling, no coring. And they’re cheap, at times. I got mine for a dollar at a garage sale. Seriously. If you don’t have a food mill, then just peel your apples and cube them before you start. Make this applesauce this weekend, or if you get ants in your pants, tonight.

12 or more apples, all different varieties, or use the kind you like (I used Johnny Golds and a few red ones)

1 cup water or organic apple juice

ground cinnamon

freshly ground nutmeg

vanilla extract

pinch of salt

maybe some brown sugar

If you are using a food mill, simply wash the apples, then quarter them and throw them into a large pot, like a dutch oven or stock pot. If you’re not using a food mill, peel the apples, then quarter them and cut out the cores. Chop into cubes and add them to the pot. Add the water or the apple juice and start the heat on high. I like to fill the pot to the brim with apples. They will soften and reduce, don’t worry about having too much. Put the lid on and wait for the boil. Then take the lid off and start smooshing the apples down with a big spoon while they soften. Give a smoosh and a stir every so often, until all of the pieces are soft and smooshy. Remove from heat.

Set up a large glass bowl and hook the food mill onto the side. Fill the mill with several spoonfuls of apple slush. Crank and refill until all of the apples are processed. Taste the sauce and add a pinch of salt, a touch of vanilla, some fresh nutmeg and cinnamon to taste. If the sauce is sweet enough, skip the sugar. I did not add any this time. If you’re using tart apples you may need to add up to a half a cup of brown sugar. Serve warm or cold. Store in the fridge or freeze in ziplocks. Yum!

 

Thanks. Giving.

Hello people this is gonna be short and sweet!!!

I was on KRNV Channel 4, early in the morning before Thanksgiving. The station asked me to come up with some easy, inexpensive, last minute recipes, so here they are. Enjoy and have a blessed Thanksgiving!!!!!

 

 

Baked Apples

watch the live video here!!!!!

6 apples
1/2 cup brown sugar
1 teaspoon ground cinnamon
2 tablespoons Skor bits
Pinch of kosher salt
6 cinnamon sticks
6 teaspoons butter
1/2 cup apple juice

Preheat the oven to 350. Butter a small baking dish. Core the apples 2/3 of the way using an apple corer or small paring knife, leaving some core behind so the filling stays inside. Make the hole larger if you’d like more filling. Mix the brown sugar, cinnamon, Skor bits and salt in a small bowl. Fill the apples with the mixture, top with a teaspoon of butter and insert a cinnamon stick. Place in buttered dish and pour apple juice into the bottom of the dish. Bake about 30 minutes until apple is soft. Cool slightly before eating. Serve with cream, whipped cream or ice cream.

Lemon Butter Green Beans

watch the live video here!!!!!

1/2 cup raw sliced almonds
2 pounds Haricots vert
4 tablespoons, butter
Zest of one lemon
Juice of one lemon
Kosher salt
Black pepper

Wash and trim the beans. In a large saute pan toast the nuts a few minutes until brown. Add the butter, green beans, zest, juice, salt and pepper. Sauté until beans are just tender. Serve right away!!!!

Buttermilk Mashers

watch the live video here!!!!

3 pounds red potatoes, washed and cut into 1 inch cubes (hold in cold water till you’re ready)
6 tablespoons butter
Shaken buttermilk
Kosher salt
Black pepper

Place the potatoes in a large pot and cover with cold water. Heat on high until the water starts to boil, then add a handful of kosher salt. Turn heat to medium high and cook potatoes until tender. Drain and add to mixer bowl or back into pot. Add butter and buttermilk (eyeball it) and smash. Add salt and pepper to taste. Serve right away or keep warm.

Whipped Butternut Squash

watch the live video here!!!!
Butternut Squash (local if you can!!)
Butter
Half and half
Nutmeg
Red pepper flakes
kosher salt
Black pepper

Preheat the oven to 350. Line a baking sheet with foil or parchment. Cut the squash in half lengthwise. Place cut side down, and place in the oven. Add hot water until the squash is submerged in water half way up. Bake about an hour or until a sharp knife comes clean. Remove from pan and cool. Remove seeds and remove flesh from peel. Add butter, salt, pepper, a bit of nutmeg, pinch of pepper flakes and a bit of half and half to taste. Stir with a large spoon, potato masher or mixer. When squash is the consistency you like pour into serving dish and serve right away or keep warm.

Thanksgiving Leftover ideas!!!

Turkey Shepherd’s Pie

shredded turkey
Mashed potatoes or squash
Cooked Veggies
gravy

Mix turkey, gravy, veggies together, place in baking dish or individual dishes, topped with mashed potatoes or squash. Heat to 160. Eat!!!!

Turkey Tacos

Shredded turkey
Cilantro
Cooked black beans
Lime
Jicama
Shredded cheese
Sour cream
Tomatoes
Corn tortillas

Assemble!!!!!

 

See You Later Summer Sauce

Okay people here’s a quickie! I had some leftover sliced strawberries and bought some rhubarb I’d intended for a pie. Buuuuuut, I made a sauce instead! And it’s so dee-lish-ious! It’s kind of a compote, but I’m calling it a sauce. Here’s what I did:

Strawberry Rhubarb Sauce

1 1/2 lbs rhubarb, rinsed and chopped

2 qts. sliced strawberries, hulled and sliced in half (or smaller if you like)

1 cup powdered sugar

juice of 1 lemon

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 1/2 cups water

pinch of kosher salt

2 tablespoons butter

In a non-reactive pan, pour the water, sugar and rhubarb. Bring to a boil then simmer for about 15 minutes, smashing the rhubarb up with a wooden spoon. Add the berries, lemon juice, spices and vanilla. Simmer about 10 minutes, smashing up the rhubarb and berries. Taste. Add some more sugar if you think it’s not sweet enough. Add the butter and salt. Taste again. If you’re happy with it, let it cool then freeze or refrigerate. That is it!!!!!

Serve over ice cream, cake, bread pudding or use in savory dishes like alongside  pork loin or chops! Makes about 8 cups!

 

It’s always something….

I listened to this record (and yes, I said record) probably a million times when I was an angsty teenager, sprawled across my double bed, knees bent, feet flying around in mid-air, flipping through the pages of Seventeen magazine, dreaming of the day when….oh, lots of fantastic and magical things would happen. I thought I would be making food for a living, or writing a column for a magazine, definitely married with kids, driving a station wagon or 4-wheel-drive around town while I shopped at produce markets, listening to Psychedelic Furs on the cassette deck, planning dinner parties with friends, all of whom bought their clothes at the Gap, United Colors of Benetton and L.L. Bean.

This piece was my favorite, when Roseanne Roseannadanna spoke at the Columbia School of Journalism. I would pretend she was talking to me.

So, some of this musing has indeed happened. I do indeed make food for a living, I write for different publications on occasion and in this space here, I’m married with one child of my own who turned 20 yesterday (what?), I drive a Subaru Outback (kind of a station wagon, no?) around town while I shop at farmer’s markets, I listen to the Furs on Pandora, I have friends over occasionally for dinner, and yes, most of them dress like those preppy outdoorsy models I’d see sitting on a plaid picnic blanket or leaning against a worn fencepost, laughing and drinking hot coffee from a thermos. I don’t read Seventeen any more, now it’s more like Bon Appetit or Sunset.

And although most of what I thought would magically happen to me has indeed happened, it hasn’t happened magically. It’s taken blood, sweat and yes, tears. And years. All told I wouldn’t trade a thing. Nope. None of the suffering, none of the tears, none of the blood and none of the years. This life was never guaranteed to be pain-free. That’s what Jesus said in John 16 verse 33: “I have told you these things so that in Me you may have peace. You will have suffering in this world. Be courageous! I have conquered the world”. So what I love to do is this: put it all in perspective with the Lord, put on my “Gilda: Live from New York”  record, make some food that makes the house smell delicious, and call a friend  or one of my sisters to say hello.

In the meantime, I did indeed audition for Food Network Star, but it was really more of an intake interview than an audition. I waited about an hour and a half with my sister, who tried to soothe my nerves by talking to me like the mom in “My Big Fat Greek Wedding”. I was number 39 and the casting team kept calling names three at a time. Sister kept tally marks on the back of a pink envelope while I looked over my 11-page application for the millionth time.

I was totally prepared. I had the application, my resume, two headshots, a picture of me at two holding batter-covered beaters, copies of my clips of articles written about me and DISH, clips of pieces I’d written for magazines, papers, and online sites, food columns from college, a box of fresh scones, a bag of DISH Blend coffee, DISH granola, cookies, tri tip rub, a DISH ball cap, menus, logos, etc. I WAS PREPARED PEOPLE!

So I kept having to use the restroom as the time got closer, until finally there were just four people ahead of me, when I said I had to pee again. My sister looked at me, and in her best Greek mom voice, said “You no have no pee. You just nervous.” I totally cracked up, then my name was called.

There were three little seating areas in the lobby of the hotel, and we were told to keep moving forward in the chairs as people came out of the conference room, which was happening every minute it seemed. So I moved  up a chair at a time until it was my turn. Then I went in, the young lady (like 25ish?) told me to have a seat at a small folding table and asked me these three questions: “How did you get started in food? Why do you want a Food Network Show? What is your Food Point of View?” Three seconds later, we were done. So short! Such a buildup, then just waiting. More waiting. Still waiting! The deadline for applying to Season 8 passed today, so I sent a follow- up email with the link to this interview taped right before I left for the Burbank Airport.

http://www.mynews4.com/news/local/story/Nancy-Horn-hopes-to-dish-up-treats-on-a-national/KPKylqKqMUehG7hdNPKe2g.cspx

While I wait, I meditate on this piece of Scripture, Jeremiah 29:11: ”‘For I know the plans I have for you,’ declares the Lord, ‘plans to prosper you and not to harm you, plans to give you a future and a hope.’” 

And I remember this quote from Gilda:

So Food Network, please give me a call. On my cell phone. I am ready.