|
On a Tastier Note...
Banana Bread
Susan Craig served this at a recent alto sectional rehearsal at her home and got
requests for the recipe, which comes from
Eat Well, Stay Well: 50 Delicious Recipes Made With Healing Foods,
published by Reader's Digest in 1998.
| 1 cup | old-fashioned rolled oats |
| 1/3 cup | chopped pecans |
| 3 | very ripe bananas |
| 1 cup | buttermilk (preferably low-fat) |
| 3 tbsp. | vegetable oil |
| 2 | egg whites |
| 1 tsp. | vanilla |
| 1/2 cup | granulated sugar |
| 1/2 cup | brown sugar |
| 2 cups | flour |
| 2-1/2 tsp. | baking powder |
| 2-1/2 tsp. | baking soda |
| 1/4 tsp | salt |
Preheat the oven to 350° F. Spray a 9x5 inch loaf pan with nonstick cooking spray.
In a small baking pan, toast the oats, stirring them occasionally,
for 10 minutes or until lightly browned. At the same time, in another
small pan, toast the pecans for 7 minutes or until fragrant and lightly
browned.
In a large bowl, mash the bananas until not quite smooth. Add the
buttermilk, oil, egg whites, vanilla and granulated and brown sugars.
Mix until well blended. Set aside.
In a small bowl, combine the flour, baking powder, baking soda,
salt, cooled oats and pecans. Fold the dry ingredients into the banana
mixture just until combined. DO NOT OVERMIX. Spoon the batter into the
prepared pan, smoothing the top.
Bake for 1 hour and 25 minutes or until a cake tester inserted in
the centre comes out clean. Cool in the pan on a rack for 10 minutes.
Turn out of the pan onto the rack to cool completely.
(Per serving: Calories 384; Fibre 3g; Protein 8g; Fat 10g; Saturated Fat 1g; Cholesterol 2mg; Sodium 339mg.)
Mango Spinach Salad
Susan Lawrence got this recipe from her good friend Sue Goldberg
and brought it to the potluck lunch held at our annual retreat in
September 2004, where it was a hit. The sesame oil and rice vinegar
give the dressing a special flavour and shouldn't be substituted. If
you're making it ahead, add the nuts just before serving.
| 1 cup | medium-grain couscous |
| 1 cup | water |
| 2 tbsp | butter |
| 1/2 tsp | salt |
| 3 cups | baby spinach or arugula |
| 1 | large ripe mango, peeled and sliced |
| 1 cup | fresh mint leaves |
| 1/4 cup | pine nuts (toasted on baking sheet for 2 to 3 minutes until golden) |
Dressing: |
| 3 tbsp | oil |
| 2 tbsp | rice vinegar |
| 2 tsp | soy sauce |
| 1 tsp | sesame oil |
| 1 tsp | sugar (optional) |
Bring water to boil; stir in couscous, butter and salt. Cover and let stand for 5 minutes. Fluff with fork.
Dressing:Whisk together oil, rice vinegar, soy sauce, sesame oil and sugar (if using).
Mandarin Orange Cake
 |
Andrea Cameron brought this cake to our Christmas party in December 2003, where people
almost licked the pan, it was such a hit. All the ingredients are ones you'll
have in your kitchen cupboard and the assembly is quick and easy. Andrea served
it with whipped cream, which added a festive touch.
| |
Mandarin Orange Cake
| 1 cup | all-purpose flour |
| 1/2 tsp | salt |
| 1 cup | white sugar |
| 1 tsp | baking soda |
| 1 | egg |
| 1 can (284 mL) | mandarin oranges, undrained |
for the glaze: |
| 3/4 cup | brown sugar |
| 2 tbsp | butter |
| 2 tbsp | milk |
Sift dry ingredients together. Stir in beaten egg, oranges and juice. Mix
and pour into a greased 9"x9" or 7"x11" pan.
Heat glaze on stove until soft. Pour all over cake and then bake in oven
at 350° F for 35 to 40 minutes.
About the recipe...
My mother got this recipe from my godmother many years ago, and my
godmother claims to have gotten it from her sister-in-law. Versions of
it have shown up in a couple of Cape Breton cookbooks, but the one
closest to the recipe I used can be found in the Centennial Cookbook
1901-2001, which was published by the Glace Bay Heritage Museum Society
in 2001. The cookbook was a fundraiser to help restore the old town
hall in Glace Bay, built in 1902. It has since been successfully
restored. My mother also said that she's liked every one of the recipes
she's gotten from the Centennial Cookbook, if anyone wants to try out
some other Cape Breton fare. - A.C. | 
Singers