Crumb-Topped Cocoa Banana Bread
 
1 1/2 cups all-purpose flour
1 1/3 cups sugar
6 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash ground mace
2 eggs
1/2 cup vegetable oil
1 cup mashed banana (about 2 extra-ripe, medium-size bananas)
Crumb Topping (recipe follows)
 
Heat oven to 350 degrees. Grease bottom only of 9 x 5 x 3-inch loaf pan.

In large bowl, stir together flour, sugar, cocoa, baking soda, salt, baking powder, ginger and mace. Add eggs, oil and banana; stir with spoon just until all ingredients are well blended. Spoon batter into prepared pan. Sprinkle topping evenly over top. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.

Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely. (Loaf may be stored in refrigerator, well wrapped, for up to 1 week.) 1 loaf.

Crumb Topping
 
3 tablespoons all-purpose flour
2 tablespoons sugar
1 tablespoon butter or margarine
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon

In small bowl, blend all ingredients until fine crumbs form.

Cold Quinoa Salad

1 cup water
1 cup apple juice
1/2 tsp. cinnamon
1 cup quinoa, well rinsed (10 minutes in fine colander) and drained
2 large red apple, diced
1 cup chopped celery (I omit this due to allergy)
1/2 cup dried cranberries (craisins)

Place water, apple juice, cinnamon and quinoa in a saucepan and bring to a boil over high heat.  Reduce heat, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Cool, transfer quinoa to large mixing bowl and refrigerate 1 hour covered. Add apple, celery and craisins. Mix well.  Fold in dressing.  Serve immediately.

dressing:
1/4 cup fresh squeezed orange juice
2 tablespoons honey
1 teaspoon dijon mustard
1/2 teaspoon poppy seeds, optional (I left them out)
Salt
Pepper
2 tablespoons olive oil

the orange juice, honey, mustard, seeds, salt and pepper to taste ina small bowl until well mixed.  Slowly drizzle olive oil, whisking constantly until the dresshing is mixed.  Toss the dressing with the salad or serve on the side

Cheddar Bay Biscuits

Biscuits:
2.5 Cups Bisquick
3/4 Cup milk
1/2 teaspoon Garlic powder
dash of pepper
2 Tbls Butter.
1 generous cup shredded sharp cheddar

Butter topping:
4 Tbls or so Butter
1 tsp Garlic powder
1 tsp parsley flakes

Preheat the oven to 400°, Add all the dry ingredients to a medium bowl. Cut the butter into the bisquick mix until it is mixed well. Add the cheddar and mix in the milk. Don’t over mix. Place 1/4 Cup sized dollaps onto a baking sheet. Melt the butter and add the garlic powder and parsley. Spoon or brush on top of each biscuit. You can add more cheese on top if you like but it isn’t necessary. Bake for 12-14 minutes. Makes 12 biscuits.

Amish Tomato Fritters
 
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon dried basil
1 (28 ounce) can tomatoesdrained
1 tablespoon finely minced onion
1/2 teaspoon Worcestershire sauce
2 eggs
Vegetable oil for frying
 
In large bowl combine flour, baking powder, sugar, salt and basil. Cut tomatoes in 1/2-inch pieces and drain. Add them, along with onion, parsley and Worcestershire sauce to flour mixture, but do not mix.
 
In small bowl beat eggs and add to flour-tomato mixture. Blend lightly with fork. Heat 1/4 inch of oil in skillet over medium heat. Drop batter by tablespoon, patting down with back of spoon. Fry until golden brown on one side, then turn and fry other side. Keep fritters warm until serving time.
 
Makes 26 fritters or 4 to 6 servings.

Today I am testing the WordPress Blog thing.  I’m thinking I might add recipes or something to it and see how it goes.  I mean, it might be nice.  You never know… right?  It might be better then the Joomla.