I am Debi, a mother of four, two grown daughters and two sons (still in house). My husband and I have both said we were born in the wrong era. We love the great outdoors and things of yesteryear. My husband grew up as a farmer's son and I grew up on my grand and great grandparents ranch/farm in the middle of nowhere and my heart is still there. As a child I used an outhouse and bathed in a washtub, when I tell my youngest child these stories, he laughs and asks what novel I have been reading!!! I work full time and do competition Chuckwagon cooking/catering with my husband, Jim (aka the Cookie) , my first son-in-law, Ben (the amazing baker/Biscuit Shooter) and oldest daughter, Janda (great Kid Wrangler to my beautiful grandchildren, Jack of all trades and coordinator of our serving lines when we feed people) and our sons, Tron and Cole (the Muscles-setting a Chuckwagon up is hard work!). Jayden, our oldest grandson, does the Jr. Competition and makes a pretty mean mashed potatoes at age 9. Other grandsons, Pace and Hayes are great pot scrubbers for us. The last 15 years I have had two restaurants and been a Food Service Director for a large Church Camp feeding up to 700 mouths three meals a day. I absolutely love cooking and a cookbook has been on the "back burner" for some time with hopes of "brewing it up" soon. The Chuckwagon has taken us to some pretty amazing places and has afforded us to meet some interesting folks along the way. So, we have been wanting to start a blog for our Chuckwagon Site & what better time than when I am "snowed in". Hubby is watching his old 1975 Championship Football films and then "oh NO" another war movie goes in the DVD, "ugh" (living with these three males has it's moments that I yearn for the days of when the girls where at home)........so........I made Banana Nut Bread. I am taking a pic. but we have not been able to find our cord to download pics. onto computer...when I do I will post. Until then here is the recipe. It is the BEST Banana Bread Recipe I have ever found. It came from a friend/neighbor who was and still is an outstanding Drama/Speech teacher with eight children. HAPPY TRAILS and enjoy!!
BANANA BREAD (OR CUPCAKES)
1/2 C. SHORTENING
1 1/2 C. SUGAR
2 BEATEN EGGS
2 C. FLOUR
1/2 tsp. SALT
1 tsp. BAKING POWDER
3/4 tsp. SODA
1/4 c. SOUR MILK (whole milk to which 1/2 tsp. vinegar has been added)
1 C. MASHED SIEVED BANANAS
1 tsp. VANILLA
1/4 - 1/2 C. PECAN PIECES
Today I topped my Bread off with *Kayti's Pecan Shed Cinnamon Spiced Pecans, Yummy! *Source=Kayti's Pecan Shed, Olton, Tx. 79064, 806-285-2588.
Cream shortening and sugar. Add eggs. Beat and add sifted dry ingredients alternatively with sour milk, banana and vanilla. Put in greased loaf pan or cup cake pans and and bake 25 - 30 minutes at 375 degrees. If cooking over campfire or coals cook in cake liner that has been placed in a warmed Dutch Oven with a lid. Cook until you smell it, usually 20 minutes. Conventional oven Bread is done when toothpick inserted comes out clean or do the spring test and push in the middle of the bread, if it "springs" back it is done. All ovens vary so if top is browning too much before center is done cover with foil and continue baking. Optional ice with Lemon Frosing recipe below.
LEMON FROSTING
1/3 C. BUTTER, CREAMED
5 TBSP. MASHED BANANA
2 C. CONFECTIONERS SUGAR
1 TBSP. LEMON JUCIE, FRESH SQUEEZED OR CONSTITUTED
Mix well and frost top of cooled bread.
