Stay With Me will be available in less than three months! In May, I wrote about the music that inspired the book, and in April, I blogged about the settings. Last month, I shared several of the recipes for the delicious treats mentioned in the book. Rebecca does a lot of baking, so there’s plenty more to share this month!
Great Banana Bread
This is the first treat Rebecca bakes for Chris, to satisfy his sweet tooth.
My husband recently brought home a half-dozen bunches of large bananas left over from a Boy Scout event. We put them to use in a variety of ways, and I tried out a new chocolate chip banana recipe that I found on Pinterest. It was touted as “great” by a pastry chef, but I discovered it wasn’t nearly as great as the recipe my mom had shared with me. (It came out tasting delicious but with an extra goopy texture.) I tinkered with my mom’s recipe, and this is the result.
1/2 cup soft butter
1 cup sugar
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, ripe bananas (about three bananas)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Cream butter, sugar and eggs. Sift dry ingredients and combine with butter mixture. Add sour cream, banana, vanilla. Blend well. Stir in chocolate chips. Pour into well-greased loaf pan. Bake one hour. Allow to cool for 10 minutes before removing from pan. Cool on wire rack.
Old-Fashioned Gingerbread Cake
This recipe, which Rebecca bakes as a peace-offering, was quick and easy to mix. I realized midway that I was short on molasses but successfully substituted dark brown corn syrup for the remainder. The cake tastes like a fluffy gingerbread man cookie. And honestly, it could taste like dog chow and still be worth baking just for the heavenly aroma it creates. The cinnamon, cloves, and ginger make this a perfect recipe for a cool fall day. Warm with some whipped cream or a scoop of vanilla ice cream would be perfect!
Sparkling Jumbo Blueberry Muffins
I baked these in a regular-sized muffin pan and was thrilled with the result. The mounded tops and sparkling white sugar make them look and taste like professionally-baked muffins – only fresher! Didn’t they turn out beautifully?