My Canadian Cook

Grandchildren Make Life Grand!

2010-09-01T05:33:00.000-07:00

Writing this cooking blog and sharing our recipes with everyone has truly been a heart warming experience for me. I have searched out all our favourite recipes and now have them in one location – that’s a feat in itself. But, it has also allowed me to explore many new and exciting recipes - recipes for the health conscious, recipes using ingredients in season, especially the garden. It has been a journey and a commitment but it has also been fun. I hope you have enjoyed the recipes and my little stories about life.

“Life is like a box of chocolates…you never know what you’re gonna get” by Tom Hanks is one of my favourite quotes. Life with grandchildren is truly the sweetest reward ever! The best part is watching them grow, learn and laugh. Our family has been truly blessed!

I was initially inspired to write this blog for two reasons – to practice my writing skills and to share moments of my life with everyone. But over the past year, I realized that it also allowed me to share many parts of my life and to pass onto my grandchildren a legacy of family traditions like cooking and celebrations that make life beautiful.

Keep your kitchens warm with love……Sincerely, Gloria

Recipe #52 Fresh Pear Pie

2010-09-01T05:32:00.000-07:00

Ingredients:

Classic Pie Pastry for one 9 inch double-crust pie. I used the Perfect Processor Pastry

Filling:

1/2 cup granulated sugar

3 tbsp all-purpose flour

1/4 tsp salt

1 - 2 tsp ground cinnamon

6 pears (about 6 cups)

1 tbsp unsalted butter

1 tbsp freshly squeezed lemon juice

Topping:

1 tsp half&half

1 tsp sugar

Instructions:

1. Preheat oven to 425 degrees F. Prepare pastry using method listed below. Line a 9 inch pie pan with bottom pastry

Filling:

2. In a large mixing bowl, combine sugar, flour, salt and cinnamon. Set aside.

3. Peel, core and dice pears into small pieces, about 1/4 inch thick. Toss pear pieces into sugar mixture, stir until well mixed. Sprinkle lemon juice over pear mixture, stir until well mixed.

4. Spread pear mixture into pastry-lined pan. Dot with butter. Cover filling with the top pastry and flute the edges. Cut slits in top pastry to allow steam to escape.

Topping:

5. Using a pastry brush, lightly brush milk over top pastry and fluted edges, sprinkle with 1 tsp sugar.

Bake:

6. Bake 15 minutes. Reduce oven to 350 degrees F. Bake an additional 60 minutes, or until pear juices are bubbling and the crust is a golden brown.

Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over browning.

7. Remove from oven. Cool on a wire cooling rack before cutting and serving.

Perfect Processor Pastry

3 cups all purpose flour

1 tsp salt

1/2 cup cold butter cubed

1/2 cup cold lard or shortening cubed

1 egg

2 tsp white vinegar

Iced water

In food processor combine flour and salt, process to mix

Using on/off motion, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces

In measuring cup, beat egg until foamy; add vinegar and enough ice water to make 2/3 cup. With motor running, add egg mixture all at once; process just until dough starts to clump together. Dot not let it form a ball.

Remove; press together into 2 discs. Wrap and chill for at least 30 minutes or for up to 3 days, or freeze for up to 3 months.

Let cold pastry stand for 15 minutes at room temperature before rolling out.

The Fresh Pear Pie recipe can be found at the following website: http://thebakingpan.com/

The Pastry Recipe is taken from Canadian Living's Deserts by Elizabeth Baird and the Food Writers of Canadian Living Magazine.

Special thank you to Mary Catherine of SunLife for sharing her lovely fresh pears with us. It was perfect timing!

Recipe #51 Simple Beet Salad

2010-08-29T16:42:00.000-07:00

Eating from the garden is coming to end but I think we saved the best for last or maybe we don't want the season to end. Whatever the reason, this week we roasted beets on the BBQ for about 20 minutes or until tender when pricked with a fork.

Ingredients:
5 or 6 large garden beets with tops cut off but leaving just a little so the beets do not bleed.
Wash thoroughly and rub with olive oil.
Place on the BBQ for 20 to 30 minutes. Let cool a little.
Using rubber gloves, peel the beets and then shred them using a grater.
Add 2 tbsp olive oil, 2 tbsp aged balsamic vinegar ( we used modena 15 year old from Italy), salt & pepper to taste.

This will keep in the refrigerator for up to one week.

Thank you to Brenda Smythe of Tavistock for sharing this beautiful way to enjoy beets. And thank you to her sister Debbie who added a few more ingredients to her beet salad - she added roasted walnuts drizzled with honey for a little extra zip to the salad. I will save her suggestion for another family get together.

Keira's 2nd birthday!!

2010-08-28T16:04:00.000-07:00

This week we celebrated our granddaughters 2nd birthday. When everyone asked her how old she was - her reply would be "doo" and she calls herself KiKi! She certainly melts the hearts of all those around her.

The birthday meal included all her favourites - BBQ chicken legs, baked potatoes and corn on the cob! Pretty healthy eating for a 2 year old. And she loved her special birthday cake made by her Mom. It decorated in Dora, the explorer theme and what a suprise for her. Her eyes just sparkled as she blew out the candles. Another precious moment to remember!

Hope you enjoy the pictures too!

Recipe #50 Butternut Squash Soup

2010-08-22T16:00:00.000-07:00

Ingredients:
5 tbsp butter
2 1/2 cups peeled, diced butternut squash
2 cups chopped leeks
1/2 cup chopped peeled carrot
1/2 cup chopped celery
2 small Granny Smith apples, peeled, cored, chopped
1 1/2 tsp dried thyme
1/2 tsp dried sage leaves
5 cups low salt chicken broth
1 1/2 cups apple cider, divided
2/3 cup sour cream
1/2 cup whipping cream
Chopped fresh chives

Melt butter in heavy large pot over medium, high heat. Add squash, leeks, carrot and celery; saute until slightly softened about 15 minutes. Mix in apples, thyme, and sage. Add chicken broth and 1 cup cider; bring to boil. Reduce heat to medium low, cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return soup to pot.

Season to taste with salt and pepper.

Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider.
(Soup and cider cream can be prepared 1 day ahead. Cool soup slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Cover cider cream and chill. Bring soup to simmer before continuing)

Mix whipping cream into soup. Ladle soup into bows. Drizzle with cider cream. Top with chives and enjoy!
This is an excellent starter for Thanksgiving dinner!

Page 99, The Bon Appetit Cookbook by Barbara Fairchild

The joy of cooking with fall garden vegetables

2010-08-22T15:49:00.000-07:00

The joy of cooking with fall vegetables allows everyone to enjoy healthy fresh foods. The key is to fill your kitchen with ingredients that are in season. Choose items like butternut squash, corn or peaches - these are the garden August crops for this area of Canada. For example, Butternut squash is so simple to prepare and filled with wonderful nutrients. And its tasty - so try something new today! Just cut in half, drizzle with olive oil and bake for hour. MMM delicious.

Cooking is one to way to relieve the stress of the day. Take your mind off the day's work and immerse yourself for an hour or two in the kitchen. It will make you feel better and your family will be eating a healthy delicious meal tonite!

Planning ahead is another way to avoid stress. Plan for meals that can be made ahead of time. Always use a a menu planner for the week. Keep a list for shopping and food preparation. Make life easier for yourself by following a few simple tips - some are old and some are new but always remember to enjoy the foods in season!

Recipe #49 Aunt Renee's High Fibre Bean Salad

2010-08-17T03:29:00.000-07:00

Dressing:

1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp fresh lemon or lime juice
1 clove fresh garlic minced
fresh black pepper
a little salt to taste

Ingredients:

1 cup diced fresh tomatoes
1 cup diced cucumber
1 cup chopped peppers (I used our garden variety)
2 cups blanched fresh garden beans cut into 2" pieces
1 19 oz can of Primo mixed beans
1 15 oz can white beans
1 tbsp fressh dill and/or parsley

Thoroughly rinse and drain beans and toss with remaining ingredients. Add the dressing and chill about 1 hour before serving. Can be made a day ahead too.

Calories for 1 cup is only 160 cal and fibre is 11.2 g
Thank you Aunt Renee for sharing this healthy choice. It was a great addition to our buffet.

Matthew's Baptism Day - Sunday, August 15th, 2010

2010-08-17T03:19:00.000-07:00

Today was a beautiful day for the baptism of Matthew Edward Pallant. The ceremony took place at St. Peter's Basilica in London, Ontario. His Aunt Andrea was honoured to be his godmother as was Uncle Phillip to be his godfather. It was a time to celebrate with family and friends.

The heat and humidity were unbelievable on this day but the beauty of the cathedral kept everyone in awe. After the church ceremony, we all went back to Kristel & Andrew's home - which thank goodness has air conditioning. All the babies stripped down to diapers and cooled down. Within the hour, everyone was cooled off and then we enjoyed a wonderful extravaganza of food. The buffet supper included pulled pork, potato salad, coleslaw, bean salad to name a few and to sweeten the day we enjoyed mouth watering chocolate cupcakes decorated with blue crosses for the special occasion.

Our little Matthew slept through most of the day - a prince for the day!

Recipe #48 Lasagna - loved by most!

2010-08-07T18:56:00.000-07:00

Ingredients:
12 lasagna noodles, cooked and cooled
4 cups of shredded cheese, mozzarella and monterray jack
1/2 cup finely grated parmaesan cheese
4 cups of your favourite sauce

Meat Sauce

Saute chopped onions and garlic in olive oil. Add some finely chopped fresh parsley, 1/2 cup chopped celery and/or green peppers and cook over medium heat until the mixture turns golden brown. Then add about 1 pound of lean ground beef or chicken and cook over medium heat until meat is browned. Season to taste adding salt, pepper, basil, oregano and little crushed chilies.

Slowly add 4 cups of tomato juice and 1/2 cup tomato paste. Let simmer for about 2 hours on low heat, stiring occasionally.

Assembly:
Cover the bottom of a 9 x 12 baking dish with sauce. Then a layer of noodles, more sauce - about a cup and a cover with a cup of the cheese mixture.

Continue in the same order - making 4 layers ending with cheese on top.

Bake in a 375 degree oven for about 35 minutes. Let rest about 5 minutes.

Serve with your favourite crusty bread and a fresh salad.

Other variations:
For the veggie lovers, omit the meat and add layers of zucchini or eggplant. Use your imagination and add the ingredients that your family likes too! There are many combinations that make wonderful variations to this simple but good food choice.
For cheese lovers, use variations of cheese, like old cheddar, provolone, brick or white cheddar.

The importance of passing down traditions......

2010-08-07T18:46:00.000-07:00

The passing down of traditions is important for everyone but especially children. Children learn by example from their loved ones - parents, siblings, relatives. At a very early age, children mimic the behaviour of society and begin learning. For example, the very simple tradition of sharing time at family dinners demonstrates how the sharing of food has been passed on for generations.

We celebrate birthdays, anniversaries, achievements, milestones and many other special times in our lives. These are traditions of celebration are passed onto our children. Children learn how to behave during these times when families and friends join together to celebrate. Cake is often the highlight of the event. But all the food we choose to serve becomes traditional, the sharing of our favourite foods, the comfort foods that we all love. I hope you have shared special occasions with family and friends, especially if you have children in your circle.

Recipe # 47 Zucchini Bread

2010-08-02T10:23:00.000-07:00

Ingredients:

3 cups unbleached all-purpose flour
1 cup white sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
2 large eggs
l large egg white
1/3 cup canola oil
2/3 cup unsweetened applesauce
1 1/2 cups grated zucchini
1 tsp vanilla extract
1/2 cup chopped walnuts, toasted (optional)

Directions:

Preheat oven to 350 degrees Coat 2 standard size (9 x5 in) load pans with nonstick cooking spray and set aside.

In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, cloves, allspice and mix well.

In a medium size bowl, lightly beat the eggs and egg white with a fork. Add the oil, applesauce, zucchini and vanilla. Stir together, then add to the flour mixture, and stir until blended. Do not overmix. (If using walnuts, they should be folded in just before putting mixture into baking pans.

Pour the mixture into prepared pans. Bake for 50 to 60 minutes or until a sharp knife inserted in the centre comes out clean. Cool in the plan on a rack for 10 minutes. Remove the loaves from the pan and cool completely before slicing.

Recipe makes 32 slices. Each slice contains approx 96 calories, 3 grams fat, 130 milligrams cholesterol, 130 milligrams sodium, 16 grams carbohydrate, 2 grams protein and 1 gram fibre.

Thank you Kristel for providing Mom with this excellent recipe and for helping me use my zucchini's from the garden.

Meet the Chord Spinners from St. Jacobs!

2010-08-02T10:11:00.000-07:00

Today I would like to introduce you to the Chord Spinners, a harmony chorus from St. Jacobs. I joined this chorus in January 2010 (I am the short one in the front row). "Music is food for the soul" and this chorus has plenty to offer - I love being a part of the group and look forward to our weekly practices and performances.

Each year at the annual meeting, the chorus shares many wonderful foods at a pot luck dinner. Our supper consists of scrumptious home-cooked and delicious appetizers, salads, entres and the yummy desserts are to die for. What a treat that night is - not a good night for counting calories but it sure is fun.

This chorus sings for nursing homes, retirement parties, Christmas concerts and performs twice yearly in competition.

Recipe #46 Strawberry and Spinach Salad

2010-07-25T16:19:00.000-07:00

Ingredients:

2 tbsp sesame seeds
1/2 cup fruit sugar
1/4 cup vinegar
1/4 tsp Worcestershire sauce
4 cups fresh spinach
1 tbsp poppy seeds
1/2 cup olive oil
1/4 tsp paprika
1 tbsp onion, minced

Mix first 8 ingredients together. Slice strawberries, add to spinach, pour dressing over spinach, let sit 10 to 20 minutes before serving. This will allow the mixure to mellow.

Keep your heart healthy with nuts and seeds

2010-07-25T15:41:00.000-07:00

According to Consumer Reports on healthy choices for your diet, nuts and seeds are high in phytosterols - a substance that can lower your cholesterol - naturally.

I support eating habits that can keep us healthy in a natural way, so keep this in mind when planning your next meal. Adding nuts or seeds to your favourite salad will make it a little extra special. Human beings like routine and we can get that way with our eating habits - so don't forget to switch up now and then and suprise your family or loved one - whoever you might be preparing meals for.

Here are a few suggestions for adding nuts and seeds making the dishes a little extra special.

1. Add pecans, oranges or peaches to your green salad

2. Use pine nuts when making pesto

3. Sprinkle pumpkin or sunflower seeds on your fresh spinach salad

4. Use pstachio nuts in your favourite biscotti recipe

Keeping your self and your family healthy by providing nutrious foods is one of the keys to longevity - so eat natural foods and live longer.

Good health doesn't have to be complicated or expensive, just keep your choices simple.

Recipe #45 Peach Crisp

2010-07-18T16:01:00.000-07:00

Ingredients:

10 - 12 ripe peaches
1 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup cold butter, cut into cubes
1 1/2 cup large flaked oats
1 tsp cinnamon

Preparation:

Wash peaches and cut a small x on the top of each peach. Place peaches in a pot of boiling water for 1 minute. Remove peaches with a slotted spoon and transfer to a bowl of ice water. Gently peel the peaches and cut into large chunks. Place in a 8 x 8 in baking dish.

Using a fork mix flour and cinnamon with brown sugar and butter until the mixture resembles cornmeal. Then add the oats. Take 1/2 cup of the mixture and toss into the peaches. Cover the peaches with the remaining mixture and pat down lightly.

Bake for 40 to 45 minutes at 375 until top is golden brown.

Serve cold or warm. Add whipped cream, ice cream or frozen yogurt!

Visiting with relatives

2010-07-18T15:27:00.000-07:00

This summer we travelled to New Liskeard for a baby shower to welcome Mikaela - daughter of Michelle & Josh - first granddaughter for Colette (Kern's sister) and Jack.

The boys went fishing while I enjoyed an afternoon with the girls. Great time was had by all - thank you for all the northern hospitality!

The food was great at both places - the girls enjoyed their favourites and the boys enjoyed the outdoors and cooking up some fresh fish.

Finding a simple, quick and delicious desert is so easy when all the fresh fruits of summer are available in our local super markets. Everyone enjoys homemade deserts, so join in and make your loved ones happy.In June and July, strawberries and raspberries add colour, flavour and taste to salads and desserts. By the end of July, the peaches and blueberries are in season too! The fruits of summer are as welcome as the sunshine, so don't miss out!

BBQ Season is here!

2010-07-11T16:58:00.000-07:00

"Schools out for summer" is more than just words to a song. Its actually true and with it brings a host of reasons to celebrate. Kids want to swim, camp, bike and as parents we need some quick meals to feed hungry appetites.

In my book of recipes, both written and memorized, I want to share more quick and innovative ideas with you. Hot dogs and hamburgers are staples but try this week's recipe for a change up. Its not expensive and can be ready ahead of time. Just remember to take it out of the freezer on the day you intend to serve it.

I can't actually believe I am at week 44 of 52, so my selection of favourites is getting down to my absolute favourites because there are only 8 more recipes to complete my project.

If you are a regular reader and would like to request a particular recipe be included, please email me and let me know. I would be very happy to include it in my book. Pictures are welcome too!

Thank you to all my supporters so far - it has been rewarding and challenging but most importantly it has been a labour of love. Thank You everyone!!!

Recipe #44 Marinated Flank Steak

2010-07-11T16:37:00.000-07:00

Ingredients:

3 to 4 lb flank steak

Fresh minced garlic

Chopped shallots

Balsamic Vinegar Dressing (Our Compliments is the best)

Fresh ground pepper

1 tsp Club House cajun spice

1 tsp Club House roasted garlic and pepper spice

Preparing the meat:

Rub the steak with the spices, then put in a large freezer type plastic bag - add balsamic vinegar - seal bag and work the mixture into flank steak.

Freeze for up to 6 months.

For best results:

Take flank steak out in the morning and keep refridgerated

1 hour before cooking, keep meat in the marinate and bring to room temperture

Towel dry the meat and sprinkle with coarse sea salt

Start BBQ to high

BBQ steak on the upper rack

7 minutes on one side with lid closed, then 8 minutes other side

Remove from BBQ and lightly tent with tin foil and let rest for 10 minutes

Cut meat cross grain on an angle

Enjoy!

Recipe #43 BBQ Corn Salsa

2010-07-04T16:22:00.000-07:00

Ingredients:

4 cobs of corn

1 large red pepper diced

1 cup chopped celery
1/2 cup red onion diced

1/4 cup chopped fresh chives

1/4 cup chopped fresh parsley

Sea Salt and fresh gound pepper to taste

Zest and juice of 1/2 lemon and 1/2 lime

Husk the corn and rub with a 1 tbsp olive oil. Grill on BBQ - medium high for about 10 minutes. Cool before removing niblets. Add the remaining ingredients. Add lemon and lime juice and season to taste.

Cover and refridgerate for at least 2 hours. Serve with your favourite fish, chicken or seafood.

Adding zest..........

2010-07-04T16:09:00.000-07:00

The zest and juice of lemons and limes can add a refreshing touch to fresh salads, seafood or fish main dishes and the sparkling drinks of summer. This is the time of year to enjoy the wonderful foods of summer - at camp, the cottage or just a simple picnic by the lake. Pack a lunch and get outdoors to enjoy the summer season - the warm weather is the most inviting time of year!

We spent the last few days on Lake Nosbonsing - the sunshine sparkling on the water - the fireworks of Canada Day - the laughter of children splashing in the lake! It was a very relaxing few days and of course it was highlighted by wonderful food - have you ever tried roasted garlic on the BBQ, melted brie with home-made hot pepper jelly on rice crackers - mmm good!

What makes a recipe unique?

2010-06-27T17:27:00.000-07:00

Creating new recipes requires a passion for flavour, love of food and the ability to put new ingredients together. Following a recipe provides a guide to producing beautiful meals pleasing everyone. And so, making a recipe unique is what my Canadian Cook loves to do.

Generally, he starts with an existing recipe. And then he tweeks it here and there, adding his favourites such as fresh seafood or a fresh spice that happens to be in season and before you know it, we have a new recipe. Some recipes need to be followed to the letter to create the ultimate dish. But trying something new makes cooking refreshing and exciting.

Today, we started with a recipe created by Giada De Laurentis called Tilapia Fish Tacos with Arugula, taken from the FoodNetwork.com. My Canadian Cook put his own spin on the recipe and created a wonderful appetizer!

Next time you are looking for a new twist in your kitchen, take an old recipe and give it a little zip by using the ingredients that are in season. June is time for fresh strawberries - what could you create with that fresh ingredient?

Recipe #42 Seafood Mango Cups

2010-06-25T14:40:00.000-07:00

Ingredients:

WonTon cups:

12 (3 1/4 x 3 1/4 inch square) wontop wrappers

1/4 cup canola oil

Filling:

1/4 cup olive oil

1 clove finely chopped garlic

8 shrimp (30 ct)

4 large scallops

1 large mango, peeled and fresh cut in 1/2 in cubes

2 tbsp fresh chives

Juice of 1 lime

Grated rind of 1 lemon

3 cups chopped spring salad mix

Using a pastry brush, brush one side of the wonton wrappers with canola oil. Gently press the wonton wrappers in the bottom and sides of a 12 count muffin pan. Bake at 365 until lightly golden, about 7 - 8 minutes. Remove the pan from the oven and let cool for 5 minutes. Gently lift the wonton cups out of the pan and cool completely, about 10 minutes. Can be stored in a plastic bag (no air) at room temperature.

For the filling: Steam cook the shrimp and scallops for 3 minutes

Then cool in ice water. Then chop into small pieces.

Mix with olive oil, garlic, chives, lemon zest and lime juice. Marinate for 1/2 hour or until ready to use. Can be done ahead of time.

To Assemble: Mix seafood mixute with mango and lettuce and arrange in the cups just before serving.

Recipe #41 Garlic Scape Soup

2010-06-19T10:20:00.000-07:00

Ingredients:

2 tbsp clarified butter or extra virgin olive oil

2 dozen garlic scapes, flower buds discarded and green shoots chopped

3 large russet potatoes, unpeeled and cut in 1/2 inch dice

5 cups vegetable stock or water (or a combination of both)

2 large handfuls of spinach leaves, stemmed

Juice of 1/2 lemon

1/2 tsp fine grain sea salt

Freshly ground black petter

1/2 cup heavy cream or half/half

Chive blossoms for garish (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and saute for 2 minutes. Add the potatoes and stock, cover and simmer for about 20 minutes, or until the potatoes are cooked throught and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen town and blend in batches at low speed. Season with lemon juice, salt and a few grinds of pepper. Whisk in the cream a silkier texture. Add salt pinches at a time.

Serves 4 to 6

This recipe is taken from Super Natural Cooking by Heidi Swanson.

Fresh produce from the garden.......

2010-06-19T10:04:00.000-07:00

Whether you grow your own vegetables or visit the local farmer's market, the time of year has come to enjoy fresh produce from mother earth. One of the first sprouts from the earth in the springtime is the garlic because it was planted in the fall and is just waiting for the snow to melt.

Over the years, we have had many gardens. We started out with a small garden plot in a neighbours backyard when we lived in an apartment building. Then we bought our own home and experimented with square foot gardening - we tried a litttle bit of everything including asparagus. Now that we live in a condo, we were still attracted to gardening and share a garden plot with our friends Brenda and Todd in Tavistock.

Last week, we picked scapes from the garden. Scapes are the vibrant green tops of the garlic plant. They look like gigantic chives. These are good in soups, stews, or in your favourite potato salad. Use them like chives if you like garlic and we certainly do. Scapes can be purchased at the farmer's market too!

Recipe #40 - Easy Banana Bread

2010-06-13T09:27:00.000-07:00

Ingredients:

1 egg
1/2 cup MIRACLE WHIP Dressing
1-1/3 cups mashed fully ripe bananas (about 3)
1-1/2 cups flour
1 cup sugar
1/2 cup chopped walnuts
1 tsp. baking soda
1 tsp. salt

HEAT oven to 350ºF.

BEAT egg, dressing and bananas in large bowl with whisk until well blended. Mix remaining ingredients in separate bowl. Add to banana mixture; stir just until moistened.
POUR into greased 9x5-inch loaf pan.
BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

Here is the link to the Kraft Website -

http:/www.kraftrecipes.com/recipes/easy-banana-bread-115804.aspx