This post has nothing to do with food storage, unless you have a banana tree. It’s more about not wasting food or waisting food (a word for letting food go to your waist.)
I recently had some bananas that were getting past the fresh stage, even a little too ripe to freeze for smoothies. Not wanting to waste said bananas, I remembered the banana rumba I had at Chilies once and googled for a recipe. The recipe was too time consuming . . . so here’s my newest invention, banana rumba cupcakes. Easy, light (not to be confused with low fat), and oh so tasty!
Banana Rumba Cupcakes
3 large ripe bananas
1/2 cup vegetable oil
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup butterscotch chips
Mix all ingredients together in the order given. Place cupcake liners in baking pan and fill 3/4 full with batter. Bake at 350 degrees for about 15 – 20 minutes. Makes 24 cupcakes. Frost and garnish with chopped walnuts and additional butterscotch chips.
1 cup softened butter
4 or 5 cups of powdered sugar
1 1/2 teaspoons imitation rum flavoring
Beat with electric mixer until light and fluffy.
Yesterday’s mail yielded a beautiful new edition of Territorial Seed’s winter catalog. It has a great winter gardening planting chart on page four and even some greenhouse varieties of tomatoes and cucumbers that are parthenocarpic (don’t need bees.)
Who says oatmeal needs to be boring? Not me, after a enjoying a nice big bowl of oatmeal at the Mad Hatter Bakeshop in Durham, North Carolina. It’s simple enough to make. Just follow the instructions on the box of oatmeal, but when you serve it up, surround it with little mounds of dried fruit, fresh fruit, nuts, and brown sugar. A delicious way to start the day!
Yes, I’ve been at girls camp this past week and singin’ that groovy song – Don’t gimme no pop, no pop. Don’t gimme no juice, no juice. Just gimme that milk, moo, moo, moo, moo! So in the spirit of food storage . . . just gimme that powdered milk and then what? Here’s a few ideas —
1. Make sure you at least semi-like the powdered milk you buy. Frankly, I don’t have the time or the money to test out all the powdered milk available, so I have relied on The Great Powdered Milk Taste Test. I’ve chosen to use Provident Pantry Instant Dry Milk, it’s pretty good for powdered milk.
2. Mix it up to drink or pour on your cereal. Be sure to chill it before serving.
3. Powdered Milk Buttermilk
Add 1 tablespoon of lemon juice or vinegar to a cup of powdered milk. Or store some buttermilk powder in your pantry.
4. Evaporated Powdered Milk
Double the powder to water ratio. Or store some evaporated milk in your pantry.
5. Sweetened Condensed Powdered Milk
1 cup instant powdered milk
1 cup powdered sugar
1/3 cup hot water
3 Tablespoons melted butter
Whisk all ingredients together until smooth.
I don’t use sweetened condensed milk very often, so I mixed this up just to see what it was like . . . it looks like the real thing and how can it not taste good with sugar and butter in it? I’ll probably freeze it for use sometime down the road.
6. Powdered Milk Whipped Cream
6 Tablespoons instant powdered milk
1 cup cold water
2 teaspoons unflavored gelatin powder
3 Tablespoons sugar
Mix the powdered milk into the cold water and then scald on medium heat. Mix the sugar and gelatin together and add to the scalded milk, mix until gelatin is dissolved. Chill in refrigerator until it starts to jell. Remove from the refrigerator, add vanilla, and whip with an electric mixer for about 5 minutes.
This is another one of those, ” how can it not taste good with sugar in it,” recipes. If you return it to the refrigerator after whipping, it sets up like meringue. You could also try plan A or B or C . . . store Dream Whip or eat your pie without whipped cream or keep a milk cow!