PERFECT GLAZED CARROTS

This is a side dish that my wife loves when I make it. My daughter is not crazy for cooked carrots, but everyone has to sacrifice once in a while. This recipe is a quick and easy way to dress up carrots. Give it a try. Enjoy!

PERFECT GLAZED CARROTS

1 pound carrots, peeled and cut 1/4" on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup water
1 tablespoon butter
2 teaspoons lemon juice
black pepper to taste

Bring the carrots, salt, 1 tablespoon brown sugar, and water to a boil in a 12" covered sauce pan over a medium high heat. Reduce heat to medium and simmer; stirring occasionally for 5 minutes. Uncover and increase heat to high and simmer rapidly, until liquid is reduced to 2 tablespoons, about 1-2 minutes. Add butter and remaining brown sugar, toss carrots to coat, stir frequently until carrots are tender and glaze is light gold, about three minutes. Off heat, add lemon juice, toss to coat. Add pepper to taste and serve. ENJOY!

GRANDMA MARGE'S VEGETARIAN BAKED BEANS

Grandma Marge has always been a great cook. She is one those people who rarely uses a recipe, but just knows the right ratios. This is a recipe of hers that we have used for family gatherings and potlucks. The beans are always a crowd pleaser. Enjoy!

GRANDMA MARGE'S VEGETARIAN BAKED BEANS

36 ounces northern white beans
8 ounces tomato sauce
1 large onion, sliced
1 dash salt
1 dash pepper
1 teaspoon mustard
1/2 cup honey
1/2 cup molasses

Combine the ingredients and bake for 45 minutes at 325 degrees.

ENJOY!

BANANA CAKE

The same weekend that I spoke about in the last post, my sister, Jane, asked if I would make this Banana Cake. Her sister-in-law, Michelle Petrie had given this recipe to her and I get to share it with you. This cake has a great banana flavor and disappears quickly in our house.

BANANA CAKE

2 1/2 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cups shortening
2/3 cups buttermilk
1 1/4 cups bananas, smashed
2 eggs

1. Preheat oven to 350 degrees.
2. Spray a 9x13 pan with Pam.
3. Combine the ingredients and mix until moist.
4. Pour into pan and bake for 50 minutes or until done.

ENJOY!

PAIN PERDU (BANANA BREAD FRENCH TOAST)

About ten years ago, my sister passed away from cancer. During her last six months, I drove up to the Twin Cities to spend the weekends with her as much as possible. I will never regret taking the time to spend with my sister and I thank my family for giving me the time. One weekend when I was visiting, Jane said she had a craving for bananas. We would watch The Food Network to pass the time and Emeril Lagasse made Pain Perdu. Jane asked if I would make it for her and I did it in a heartbeat. I still remember how much she enjoyed the meal. For the Banana Bread recipe, you can use my Aunt Florence's recipe which I posted here earlier or one of your own. Make this for someone special to you and enjoy this recipe.

PAIN PERDU (BANANA BREAD FRENCH TOAST)

1 orange
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg, grated
2 tablespoons sugar
1/2 tablespoon vanilla
8 slices banana bread
8 tablespoons butter

2 tablespoons cold butter
2 tablespoons brown sugar
2 bananas, thickly sliced
1/2 cup Meyer's Rum
2 cups maple syrup, warmed
whipped cream
powdered sugar

1. Over a bowl, zest the orange. Cut the orange in half and squeeze the juice in with the zest. Add the milk, cinnamon, nutmeg, sugar and vanilla; whisk until the sugar is dissolved.
2. In a saute pan melt 2 tablespoons of butter. Dip two slices of banana bread into the egg mixture; coating each side evenly. Fry the bread in butter for 2-3 minutes on each side. Repeat the process until all the bread and butter are used.
3. In another saute pan, melt two tablespoons of cold butter. When the butter is melted, add the brown sugar and stir until it is dissolved. Add the bananas and saute for 1-2 minutes. Add the rum and flame.
4. Place 2 slices of the french toast banana bread in the center of a serving plate. Pour some of the warm syrup over the bread and spoon some of the warm bananas over the syrup. Garnish with whipped cream and powdered sugar.

ENJOY!

GREAT AUNT FLORENCE'S BANANA BREAD

When I was a child, my Granny Patwell would have the entire family over for dinner just about every Saturday night. She lived in a little two bedroom home in St. Paul and the house would be full of cousins and extended relations. That little house was really a home. One of the extended relatives that would come on Saturdays was Great Aunt Florence and her claim to fame was her banana bread. My family would pick up Aunt Florence on the way to Granny's house. She would always laugh and tell stories about my dad. The ride was always more fun with Florence and I knew we would get to have her banana bread with the dinner. This my way of keeping her memories alive. Enjoy this recipe and remember how a small loaf of bread can bring such happiness.

GREAT AUNT FLORENCE'S BANANA BREAD

1 cup sugar
1/2 cup butter
2 tablespoons milk
1 teaspoon vanilla
2 eggs, beaten
4 bananas, smashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cream of tartar
3/4 cup chopped walnuts

Cream the sugar and butter. Combine the remaining ingredients. Pour into a greased 9x5x3 loaf pan and bake at 350 degrees for 60 minutes.

ENJOY!

CREAMY CUCUMBER SALAD - DADDY'S DELI NIGHT

Usually when I make Cucumber Salad, I make a Creamy Cucumber Salad too. My wife, Terri, likes this cucumber salad better. Both are great and worth the time. Give them a try and you decide. I can not decide so I make both. Peace in the family!

CREAMY CUCUMBER SALAD

1/2 cup miracle whip or mayonnaise
1/2 teaspoon salt
1 teaspoon dill weed
1/8 teaspoon pepper
2 medium cucumbers, peeled and thinly sliced

Mix all the ingredients. Cover and refrigerate at least 4 hours. The salad dressing will thin as the cucumbers release their moisture. ENJOY!

CUCUMBER SALAD-DADDY'S DELI NIGHT

We are in the middle of cucumber season from the garden. This recipe is a quick easy cucumber salad that my Granny Patwell would make. She always had a garden and she would send us out to pick the cucumbers for her. So whenever I make this salad I think of Granny and the fun we would have at her house. I hope these recipes will become memories for you and your families. ENJOY!

CUCUMBER SALAD

2 medium cucumbers, peeled and thinly sliced
2/3 cup cider vinegar
4 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper

Place the cucumber in a bowl. Combine the remaining ingredients; pour over cucumbers. Cover and refrigerate, stirring occasionally, at least 3 hours. Enjoy!