Author: Dani Foster

Single mom of three grown children who currently resides in Olive Branch, MS. I am the owner of Kettle Belle Snacks, a woman-owned business selling gourmet kettle treats at www.kettlebellesnacks.com.

Lacey Almond Thin Cookie Recipe

I originally found this recipe listed as Wedding Cookies, but the results were not what I normally associate as such. These cookies more closely resemble a lacey Almond Thin. I feel like the original recipe author perhaps forgot an ingredient when posting (an egg, maybe?), but the results were these rich, thin cookies that became my favorite contribution to the Christmas cookie season.

Let the baking madness that is a hallmark of Christmas begin!

Also: These are AMAZING cold. I’m talking straight-out-of-the-freezer cold! Trust me on this one …

INGREDIENTS

  • 1 cup sugar
  • 1/2 cup butter, softened
  • 3 ounces of cream cheese
  • 1 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 1 cup flour
  • pinch of salt

INSTRUCTIONS

  • Cream together the first 5 ingredients.
  • Fold the flour and pinch of salt into the creamed mixture.
  • Place dough into fridge to chill for 30 minutes while heating oven to 350 degrees.
  • Using a small cookie scoop, place 8 dough balls evenly spaced onto ungreased cookie sheet.
  • Place cookies into a 350-degree oven for 14-18 minutes (or until golden brown).
  • Cookies will be spread when cooking and become VERY delicate. They are done when edges are lacey and golden brown. I like the edges very lacey and messy as the crunch is spectacular.
  • Allow to cool almost completely before coating with powdered sugar.
  • Store cooled cookies in fridge (or freezer!) until serving.

This recipe makes about 16 cookies.

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Preppy Kitchen’s Delicious Cream Puffs

Recipe highlight: The following is copy/pasted from Preppy Kitchen’s Blog and Youtube tutorials for posterity’s sake. There is invaluable additional information regarding this complicated recipe that can be found by clicking on the provided links. Please check out the original recipe for the best results!

Ingredients

Pastry Cream:

  • 1½ cups whole milk (360mL)
  • 1½ cups heavy cream (360mL)
  • 1 vanilla bean split and seeds scraped
  • ⅔ cup granulated sugar (133g)
  • ¼ cup cornstarch (30g)
  • ¼ teaspoon salt
  • 6 large egg yolks
  • 1 tablespoon cold unsalted butter

Puffs (Choux Pastry):

  • 1 cup water (240mL)
  • ½ cup unsalted butter (113g)
  • 1½ tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 cup all-purpose flour (120g)
  • 3 to 4 large eggs
  • confectioner’s sugar for dusting

Instructions

For the Filling:

  • Combine the milk, ½ cup cream, and scraped vanilla seeds in a medium pot and place on medium-high heat whisking occasionally. Bring to a boil and immediately turn off the heat and set aside.
  • In a large bowl, whisk the sugar, cornstarch, and salt together then add the egg yolks. Whisk until pale yellow and smooth. While whisking, slowly pour in ½ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture. Pour the mixture through a strainer back into the saucepan.
  • Cook the egg yolk mixture over medium-high heat, whisking constantly, until thickened and just starting to bubble. The whisk should leave a defined trace when moved through the custard. Remove from the heat and whisk in the butter until fully melted and combined. Transfer the custard to a large bowl.
  • Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill for at least 2 hours or until ready to serve. The custard can be made up to 2 days in advance.

For the Choux Pastry:

  • Preheat the oven to 425F. Line a large sheet pan with parchment paper.
  • In a large saucepan, bring the water, butter, sugar, and salt to a boil over medium-high heat. When it boils, immediately take the pan off the heat.
  • Add all of the flour at once and stir hard with a wooden spoon until all of the flour is incorporated. Return to medium heat and cook, stirring for about 60 seconds.
  • Scrape the mixture into the bowl of a stand mixer fitted with a paddle attachment (you can also use a hand mixer). Beat at medium speed for about 2 minutes to cool the mixture down. (it will still be warm.)
  • With the mixer running, add 3 eggs, one at a time, stopping to scrape down the sides of the bowl between each egg. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick but fall slowly and steadily from the beater when lifted out of the bowl. If the dough is still clinging to the beater, add the remaining 1 egg and mix until incorporated.
  • Transfer the dough to a pastry bag fitted with a large round tip and pipe dollops roughly 2 inches in diameter and 1 inch high. Lightly wet a finger and tap down the spike on top. (For additional color during baking, you can brush the tops of the dough lightly with an egg wash.)
  • Bake for about 20 minutes or until the dough is golden brown and appears dry. (Try not to open the oven door during the bake.) Remove the baking sheet from the oven. Carefully poke holes in the side of each puff by inserting the tip of a small knife about halfway into the puff. Return to the oven and bake for another 3 minutes. Remove and let cool completely on the baking sheet. (You can turn the oven off and leave the puffs in the oven with the door cracked open after baking if you’d like them to really dry out.)

For the Assembly:

  • Place the remaining 1 cup cold cream from the filling in a large bowl and beat until stiff peaks form. Remove the custard from the fridge and whisk it to break it up and smooth the texture out. Fold the whipped cream into the custard. Transfer the filling to a piping bag fitted with a star tip
  • Cut the tops of the cooled puffs off with a serrated knife. You can scoop out some of the softer strands inside, if desired. Pipe the cream filling into each pastry then place the cap on, and lightly dust with confectioners’ sugar. Cream puffs are best if enjoyed within a few hours of assembly. Any leftovers can be stored in the fridge in an airtight container for up to 2 days.

Notes

I am STILL trying to perfect this dessert despite it being a family favorite. It is a must-have for my brother’s birthday! And of all the recipes for creme puffs, Preppy Kitchen’s version is definitely my favorite to date!

However, for nostalgia’s sake, I am including a picture of the recipe that my mother used to make creme puffs. The version in the images below was included in a recipe book that was lovingly put together by one of my sisters for all of my siblings after my mother’s passing. While the recipe from Preppy Kitchen is an elevated version, mom’s version is and always will be near and dear to my heart.

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Christmas Toffee Bark

INGREDIENTS

  • 1 C butter
  • 1 C brown sugar, packed
  • 2 C chocolate morsels (milk chocolate, semi-sweet, dark … your choice!)
  • 40 saltine crackers (or cracker of your choice … including graham crackers of pretzels!)
  • Topping of your choice, optional (Example: nuts, sprinkles, flaked sea salt)

INSTRUCTIONS

  • Line jelly roll pan with foil. Spray foil with nonstick spray. Lay crackers flat onto foil-covered pan.
  • Cook butter and brown sugar for 6-10 minutes before pouring over crackers.
  • Bake in a 350 oven for 8-10 minutes or until caramel mixture is bubbly.
  • Remove from oven and let sit for 3-5 minutes. Sprinkle chocolate chips on top of and let melt for about 5 minutes. Chocolate morsels will be shiny and soft when ready to spread. Immediately sprinkle the topping of your choice, if desired.

REVIEW

So rich and addictive. You simply cannot tell that crackers are used as the crunchy base for this bark. Totally amazing for an easy holiday treat. A favorite year after year …

For my kiddos: Link to a similar recipe that includes a video in case you have any questions when making this tasty treat: https://www.littlesweetbaker.com/christmas-crack-saltine-cracker-toffee/

MERRY CHRISTMAS!

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Joe’s Holiday Prime Rib

Notice: Above image is blog-generated. This is an archived recipe from a previous blog. I will update once I remake & take a picture of this amazing meal!

INGREDIENTS

  • 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
  • 5 garlic cloves, smashed
  • 1/4 cup grated fresh or prepared horseradish
  • Leaves from 2 fresh rosemary sprigs
  • Leaves from 4 fresh thyme sprigs
  • 1/2 cup kosher salt
  • 1/4 cup freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 tablespoon all-purpose flour
  • 2 cups canned chicken or beef broth

DIRECTIONS

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Source: My brother’s recipe so no clue!

REVIEW

My brother, Joe, has made this for large family gatherings, especially on New Year’s Day. He is a fantastic cook! More importantly, he is a beloved uncle to my children and one of my favorite people to ever exist. His prime rib with mashed potatoes and an amazing French onion soup that everyone raves about to this very day.

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Delicious Hoisin BBQ Pork Chops Recipe

Notice: Above image is blog-generated. This is an archived recipe from a previous blog. I will update once I remake & take a picture of this amazing meal!


INGREDIENTS

SAUCE:

  • 1 jar hoisin sauce (8 ounces)
  • ½ cup honey
  • ½ cup chicken broth (or water with bullion)
  • ¼ cup chili garlic sauce (or sriracha)
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 1 teaspoon red pepper flakes

MAIN:

  • 2 tablespoons of vegetable oil
  • salt & pepper, to taste
  • 8 boneless porkchops

INSTRUCTIONS

1. Combine first 10 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season boneless country ribs (if using crockpot; see notes below) or boneless chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip pork, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.

Optional: Garnish with chopped green onions.

NOTES

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point, remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

This is one of Zach’s favorites that I located from an old blog that I had kept when they were growing up. I will make soon & replace the blog-generated image. I hope it holds up to our memory of this dish!

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The Ultimate: Baker by Nature’s “Best Fudge Brownies”

Recipe Highlight: These are rich, fudgy brownies with a perfect crinkled top. The chocolate tastes dark and decadent without being bitter, and the chocolate chips really elevate this sweet treat into something really special.

Please check out the original recipe from Baker by Nature for tons of additional information regarding this recipe! I can’t recommend this enough, as it goes into depth about WHY the ingredients work so well in this recipe. Baking is both an art and a science, and this recipe is beautifully and meticulously crafted.

INGREDIENTS

  • 1 cup (120g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (43g) unsweetened cocoa powder
  • 1 teaspoon espresso powder optional (don’t use if you don’t like coffee)
  • 3/4 cup (170g) unsalted butter
  • 2 Tablespoons (28ml) oil canola, vegetable, or coconut will work
  • 1 and 1/3 cups (265g) granulated sugar divided
  • 2 large large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract optional, but recommended
  • 3/4 cup (128 grams) chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees (F) (175 degreed C). Line an 9×9-inch baking pan with parchment paper. Spray lightly with non-stick baking spray and set aside.
  2. In a large bowl, sift together the flour, baking powder, salt, cocoa powder, and espresso powder. Set aside until needed. 
  3. In a medium saucepan, combine the butter, oil, and 1/3 cup of the sugar. Heat over medium heat, stirring frequently, until butter is completely melted. Remove from heat. 
  4. In a large mixing bowl, combine the eggs, egg yolk, vanilla (if using) and remaining sugar. Whisk until well combined, about 30 seconds. 
  5. Slowly, pour the warm butter mixture into the egg mixture, adding it very gradually (a little bit at a time) and whisking constantly until completely combined. 
  6. Add in the dry ingredients and chocolate chips and, using a rubber spatula, slowly stir until just combined. *Do not over mix! Stop stirring when you see the last trace of dry ingredients. Over mixing will give you cakey brownies. 
  7. Scrape the batter into the prepared pan and smooth the top. 
  8. Bake for 28 (to 30 minutes) or until the edges are firm and the top is shiny and slightly cracked. 
  9. Place pan on a cooling rack and cool completely before slicing. 
  10. If desired, top with walnuts.

NOTES

Please note that the recipe as written calls for a 9 x 9-inch pan.

I doubled the recipe to accommodate a 9 x 13-inch pan & opted to top my brownies with walnuts before baking. I can’t stress enough how much we loved these bakery-quality gems. It will forever be my go-to when it comes to satisfying my craving for chocolate.

Kiddos: When you make these, know that I used a mixture of different chocolate chips that I had on hand: some milk chocolate, some dark chocolate, a few semi-sweet. It was a great way to get rid of stray chocolate chips that remained behind after one of Audrey’s notorious cookies baking sprees. I can’t express how proud I am that I have passed down my love of cooking to all of you.

Enjoy!

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Audrey’s Favorite Deviled Eggs with Candied Bacon

Recipe Highlight: These are my daughter’s favorite addition to any holiday gathering. My biggest regret is always waiting for holidays to make them as they bring her so much joy!

INGREDIENTS

Deviled Eggs:

  • Dozen eggs
  • Mayonnaise (start with 1/2 cup … see instructions.)
  • Yellow mustard (start with 1 tablespoon)
  • Celery seeds, to taste (start with 1/8 teaspoon)
  • Cheddar cheese, grated (start with 1/4 cup)
  • Salt & Pepper, to taste
  • Smoked Paprika
  • Few snips of chives, if desired

Candied Bacon:

  • 12 bacon slices, cut into thirds
  • Brown sugar (about 1/3 cup)
  • Ground cayenne pepper or peri peri, if desired

INSTRUCTIONS

Deviled Eggs:

  1. Boil your eggs to your liking. I tend to place eggs into a pan and cover with water. I place on high heat and then bring to a full roiling boil where the bubbles are breaking all over the surface. Once boiling, I remove the pan from heat and allow to continue cooking off heat (on counter or cool stove burner) for about 10 minutes. After the 10 minutes is over, I add the eggs to a bowl of ice water and let sit until completely cooled, about another 10 minutes.
  2. Once you remove the shell (see notes for peeling tips), pat the eggs dry with a paper towel to remove any moisture, if needed. Using a knife, halve your eggs lengthwise, setting yolks aside. Sprinkle each halve with salt and pepper, to taste.
  3. To your bowl of reserved yolks, add remaining ingredients to taste. This part is tricky because it varies based on the number and size of the yolks. I would start off with about 1/2 cup mayo and 1 tbsp of mustard. Add more mayo, if needed, until you reach desired consistency/taste.
  4. Add in mix-ins such as celery seeds, grated cheddar, bacon bits, and salt and pepper.
  5. Pipe or spoon yolk mixture into the egg halves, sprinkling with smoked paprika. This spice gives your eggs their signature flavor and is great for presentation.
  6. Place eggs in refrigerator while cooking the candied bacon.
  7. For the candied bacon, just line a baking tray with parchment paper before placing your bacon slices onto the baking sheet. Sprinkle each piece of bacon with brown sugar. Feel free to add your favorite ground pepper (cayenne or peri peri) to make a sweet and spicy moment! Bake at 350 degrees until the bacon is rendered and browned on the edges for 25 to 30 minutes, giving the pan a half turn halfway through cooking. Allow the bacon to cool completely, about 20 minutes. The bacon will crisp as it cools.
  8. Once cooled and crisp, add a piece of your candied bacon to each deviled egg.  Eat remaining bacon … just because.
  9. Feel free to make them pretty by adding a few snips of chives for some greenery, if desired.

NOTES

Peeling Hack: Start peeling at the wide end of the egg, where there’s usually an air pocket. Peel off a small piece of shell at the bottom to expose the membrane, then slip the egg back into the water (ice water or room temperature water both work) for a minute or two. The water seeps under the shell and helps release it more easily. (I haven’t tried this tip yet, merely stole it. I’m documenting for posterity’s sake!)

Life Hack: Why do we only eat these for Easter or the rare family cookout, especially when Audrey loves them so much? I guess we’ll never know. There’s no rhyme or reason to the self-imposed rules we live by. I encourage you to welcome a little anarchy into your life and eat the damn eggs whenever you want to! Treat yourself, diva.

Why? Because I love you, kiddos … and you deserve good things. Don’t settle for just deviled eggs, but it’s a good place to start.

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Audrey’s Favorite Glazed Orange Scones Recipe

Recipe Highlight: https://www.mybakingaddiction.com/glazed-orange-scones/

Makes 8 scones.

INGREDIENTS

Citrus-infused sugar:

  • 1/3 cup sugar
  • zest of two medium oranges

Scones:

  • Citrus-infused sugar (see above)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup sour cream
  • 1 egg

Glaze:

  • 3 tablespoons unsalted butter melted
  • 1 cup confectioners’ sugar sifted
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice

INSTRUCTIONS

  1. Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, make your citrus-infused sugar mixture by combining sugar and orange zest and mixing with your fingertips. Really get in there and mix the zest and sugar between fingertips until the oils are released from the zest! You will know you are there when the sugar is moistened and fragrant. Let the mixture sit on counter for at least 30 minutes to fully infuse flavors if you want to maximize the flavor, but waiting is not a required step.
  3. To the citrus-infused sugar, add in the flour, baking powder, baking soda and salt and mix until combined.
  4. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
  5. In a small bowl, whisk the sour cream and egg until smooth.
  6. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  7. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
  8. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. Double-dipping is best!

NOTES

Kiddos: I love you so much! Please visit the link provided to the original recipe for pictures of the process used in making these amazing scones. As stated in the original recipe, these scones are peak when double-dipped in the glaze. We’ve added cranberries to this recipe, as well as subbed lemon for the citrus and using diced fresh strawberries. I’ve always wanted to do the same with blueberries. The sky is the limit! The base recipe is FANTASTIC, and these scrumptious scones are a great addition to any day! Enjoy!

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Quick and Easy Sandwich Buns Recipe (Bread Machine)

Recipe Highlight: This is the absolute BEST recipes for sandwich buns or rolls that you can possibly make in a hurry! In less than 3 hours total, you can have amazingly soft bread that are especially delicious for burgers or chicken sandwiches! I can’t wait to use them for breakfast sandwiches as well. The slightly sweet, yeasty dough yields a crowd pleaser … for sure!

Makes 6 to 8 buns.

INGREDIENTS

  • 1 large egg
  • 1/2 cup of milk (4 ounces)
  • 1/4 cup water (Approximately 2 ounces … just enough until the totality of the 1st three ingredients equals 8 ounces. See instructions.)
  • 2 tbsp granulated sugar
  • 3/4 tsp salt
  • 2 tbsp softened butter
  • 2-1/2 cups (340 grams) of All-Purpose Flour
  • 1-1/4 tsp bread machine or quick rise yeast

INSTRUCTIONS

  1. Using a food scale, add 4 ounces of milk to a bowl. Then add egg. From there, add just enough water so that the total liquid mixture is 8 ounces. Using the cup measurements provided is pretty on point if you don’t have a food scale.
  2. Add salt and sugar to the liquid mixture and stir until egg is
  3. Add liquid mixture to bread machine, adding your softened butter and AP flour in order listed.
  4. Make a well in the top of the dry mixture and place your yeast on top.
  5. Using the DOUGH setting on your bread machine (our current model is #8 on the setting menu), allow your machine to do the hard work for you! It will mix the dough and proof it, a process that takes around 1-1/2 hours.
  6. Once dough has completed this process, turn out dough onto a lightly floured surface and divide into 6 to 8 dough balls. Once rounded out, place on a parchment lined baking sheet. Lightly press each ball with floured fingertips until they are around 1 inch tall.
  7. Let dough rest in a warm environment for about 45 minutes so that they can complete their final rise. If you don’t have warm proofing area, putting the rolls into an oven that has been preheated for a minute and a half and then leaving the oven light on works perfectly!
  8. Once rise is complete, preheat oven to 400 degrees.
  9. If desired, brush tops of rolls with egg whites and then sprinkle with sesame seeds or topping of your choice.
  10. Bake for around 12 minutes or until tops are beautifully brown.
  11. Allow rolls to cool for at least 15 minutes.
  12. Once cooled, cut horizontally and top as desired!

NOTES

For my kiddos: Enjoy! I hope that these buns elevate your sammies! These are so tasty! Just know that I love you more than homemade bread … and that says A LOT!

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Audrey’s Banana Bread

Recipe Highlight: This is a family favorite, especially beloved by my darling daughter. I will forever cherish the memory of making this sweet treat in the kitchen with her at my side. If you’re reading this, my sweet baby girl, add more chocolate chips …

Makes two 9-inch loaf pans

INGREDIENTS

  • 7 large bananas, very ripe (reserve 1 banana to slice/decorate the top loaves before baking)
  • 1/2 cup butter (8 TBSP), softened
  • 1/2 cup coconut oil (can sub butter or shortening)
  • 1.5 cups granulated sugar
  • 4 eggs, lightly beaten
  • 1 tsp vanilla (I use a dollop of vanilla paste and a tsp of vanilla … measure with your heart)
  • pinch of salt
  • 3 cups self-rising flour (*see notes if using All Purpose flour)
  • 1/2 cup chocolate chips (reserve some to top your loaves before cooking)
  • 1/2 cup white chocolate chips (can use milk or semi-sweet instead, if unavailable)
  • cinnamon sugar to sprinkle on top of loaves
  • turbinado sugar to sprinkle on top of loaves

INSTRUCTIONS

  1. Heat oven to 350 degrees.
  2. Add 6 ripe bananas to mixing bowl and use the lowest setting to mash (or use a fork and do so by hand).
  3. Add the butter, coconut oil, sugar, eggs, vanilla, and pinch of salt to the mixing bowl and mix just until combined. Do not overmix.
  4. Add flour and mix, just until combined. Again, avoid overmixing.
  5. Gently fold in your mix-ins. The recipe calls for walnuts and raisins, but we always used a blend of chocolate chips.
  6. Pour into loaf pans lined with parchment paper.
  7. Decorate the top of the filled loaf pans with remaining sliced bananas and sprinkle with additional chocolate chips, cinnamon sugar, and turbinado sugar (or any combination thereof … just use what you’ve got)
  8. Bake at 350 degrees for 50-60 minutes.

NOTES

*If using All Purpose flour, add 2 tsp baking soda, 1 tsp salt to achieve the results of self-rising flour

Banana bread is a budget-friendly recipe that is meant to use up any browning bananas that just happens to be damned delicious and worthy of making any day of the week. As such, it is meant to be something you should feel free to experiment with, using whatever ingredients you have on hand. Beyond the basic recipe, mix-ins are options … as are the combinations of fats or toppings. Follow your hearts and make it your own.

Noah, Zach & Audrey: I love you all dearly. I will always remember the way you all hyped me up whenever I made something you truly loved in the kitchen. I couldn’t ask for better cheerleaders.

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