Friday, February 11, 2011


Because we have had over 20 inches of snow here in the last two weeks and
Because we have broken every record kept here since before statehood and
Because warmer temps are on the way and I feel so much better about things now
I give you:

Monday, February 7, 2011

Catching Up

We had a blizzard here last week.  Got like 14.5 inches of snow followed by some sub-zero temps.  Not your typical Oklahoma weather, that's for sure.  What was even crazier was that a mere 3 days prior to said blizzard, we almost hit 80.  We were warned about this impending winter storm and I stocked up well, planned menu's etc.  I was also looking forward to more baking experiments  :o)

I wasn't quite through with making some of The Pioneer Woman's recipes and made this wonderful Cinnamon Bread.  Oh man, was this good!  In fact, it was so good I immediately took it across the street to my neighbors because I can't have something like that around here!

The last of PW's recipe for me to try was this Beef Stew with Mushrooms.  Awesomeness on a cold winter night.
Moving right along...... I have a large bag of dried apricots purchased at Sams in my pantry.  My husband is crazy about apricots so I sort of made up a bread using these along with walnuts.  It was a pretty heavy bread and came out OK - he loved it. (I'm not super-crazy about apricots).

Now, this Cranberry Banana Oat bread is another story- I am really loving this for breakfast!


1 1/4 cups all-purpose flour
1 cup quick cooking oats
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups mashed ripe bananas
2 tablespoons sour cream
1/3 cup melted butter
1/2 cup white sugar
3/4 cup dried cranberries
1/2 teaspoon lemon juice


Preheat an oven to 350 degrees. Grease a 2 1/2 x 8 1/2-inch loaf pan with butter. Whisk the flour, oats, baking powder, and salt together in a bowl; set aside.
Whisk the eggs in a mixing bowl until smooth. Beat in the bananas, sour cream, and melted butter. Add the sugar, cranberries, and lemon juice; beat until evenly blended. Fold into the oat mixture until no dry lumps remain. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.  
Cut carefully with serrated bread knife.

That was the highlight of my cooking adventures. The rest of the 5 days of being snowed in I fixed tried and true meals (comfort food) from my Cookbook  :o)   And I made more bread for the neighbors.  

The day after the blizzard I heard a loud noise on my driveway.  I looked out and saw this:

Yep, that's my neighbor- the one I take baked goods over to- clearing off our driveway.  I love good karma.......... and good neighbors.