Thursday, December 19, 2013

Yummy Banana-Nut Bread

    This recipe is an adaptation from Extreme Banana Nut Bread:
    It calls for less sugar, replacing 2 eggs with 1 cup of sour cream.  I also use my Kitchen Aid but you don't need to use one for this recipe... I adapted this recipe with inspiration from my mother-in-laws banana fig loaf and the Extreme Banan Nut Bread.  It is DE-LI-CIOUS!  I make it all the time and someone always asks for the recipe.  I also give these as gifts... Here it is!

    • 1 cup of wheat flour
    • 1 cup of all purpose flour
    • 1 teaspoon salt
    • 2 teaspoons baking soda
    • 1 cup butter or margarine
    • 3/4 cup of while sugar & 1/2 cup of brown sugar
    • 2 to 3 cups mashed overripe bananas
    • 2 eggs
    • 1 cup of sour cream
    • 1 cup chopped walnuts
    Preheat the oven to 350 degrees F. Flour and butter two 9x5 inch loaf pans.
    Sift the dry ingredients (flour, salt, and baking soda) into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, sour cream and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two pans.
    Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture.

Monday, September 9, 2013

Fritura de Bacalao/Cod Fish Fritters


1 lb.. cod
4 eggs
6 tbsp. flour
1 tbsp. baking powder
5 tbsp. chopped onion

Soak the cod overnight. The next morning give the codfish a slight boil in fresh water. Crumble the cod and mix with beaten eggs and remaining ingredients.
Drop mixture by teaspoons into a pan with oil (at least 2 inches) until they are browned.

Monday, March 4, 2013

Guayaba (Guava)Bread Pudding / Pudin de Pan con Guayaba

Today I decided to pull out my Cuban cook book and make a bread pudding that reminded me of my childhood. During the holidays my aunt Paruncha would bring a delicious bread pudding and she would make enough for over 20 people!!! It was delicious!
This recipe is pretty close to the one that she would make, but I'm sure she used Cuban bread instead of a white bread loaf that I used.
This is such any easy and quick recipe to prepare.
Prep Time: 15 minutes
Bake Time: 65 minutes
1stick of butter
4egg yolks
1cup of sugar
1 tablespoon of vanilla extract
2 cups of milk
1 loaf of white bread
12 ounces of guava paste (pasta due guayaba)
3 -4 tablespoons of water
Preheat oven to 350 degrees. Take the white bread loaf and slice it up into 1 inch pieces. Add the 2 cups of milk to the bread pieces. Then in a separate bowl cream together the butter and sugar. Add the egg yolks one at a time and then add the vanilla. Slice up guava paste and add to a medium saucepan with the water. Let the guava melt until it is a desired consistency. Place in the refrigerator for 10 minutes to cool. Add the sugar egg and butter mixture to the bowl of bread, then mix well. Add half of this mixture to a greased bundt pan, then add half of your reduced guava paste. Then finish adding the remainder of the bread mixture and then top with the rest of the guava. Bake the bread pudding for 65 or until golden.