Mandi's Perfect Banana Bread

I get rave reviews on this EVERY single time I make it, (which is every Saturday and some special occasions inbetween... ) I thought you guys might enjoy this.

Preheat oven to 325.
(bowl one- large bowl)
8 tbsp unsalted butter ( that should be a whole stick) room temp
1 c sugar
2 eggs
mix the butter and sugar together until nice and creamy. then mix in each egg one at a time.

(bowl two- small bowl- cereal bowl usually works)
3 ripe bananas
1tsp cinnamon
1tbsp milk
mash the bananas together with a fork and then stir in the milk and cin. with it. i usually do this all with the fork too.

(medium bowl- bowl three)
2 c flour
1tsp baking powder
1tsp baking soda
1tsp salt
so... then pour in the banana mush into the sugary buttery creamy heaven ..hahaha that would be bowl one. mix it with the mixer until it is all mixed in. Then what you want to do is get a spoon, fork, spatula, or your favorite mixing utensil for mixing by hand and pour ALL of the flour into bowl one. You want to make sure to mix & fold the flour in there but only until the flour JUST starts to disappear. ( as opposed to using a mixer and really mixing in the flour) Then pour it into your bread pan.

*note... I usually use just a dab of butter to grease the pan, not the spray stuff.

Put the bread in for 60 minutes and it should be perfect. Serve warm with butter for ultimate satisfaction!

Homemade Crackers

I love crackers more than just about anything in the world. I used to steal my co-worker's crackers out of her desk and eat them when I'd get munchy at work--not a good habit, but I swear my love for crackers is bordering on addiction. I'd always wanted to try making some at home, and found a delicious recipe in a cookbook I got for Christmas this year. I substituted whole-wheat flour and added poppy and sesame seeds for a nice nutty flavor.

1 package (2 1/2 teaspoons) active dry yeast
1/4 cup warm water (about 105 degrees)
3/4 cup whole milk
2 tablespoons unsalted butter, at room temperature
1 tablespoon sugar
1 teaspoon salt
1 large egg
1 tablespoon poppy seeds
1 tablespoon toasted sesame seeds
3 1/2-4 cups whole wheat flour
Coarse sea salt for sprinkling

In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. Heat the milk until bubbles form around the edge (I just stuck it in the microwave for 45 seconds). Stir in butter, sugar, and salt.

Let the milk mixture cool to lukewarm. Beat in the egg and seeds until well blended. Add to the yeast mixture. Slowly mix in the flour. Turn the dough onto a lightly floured work surface and knead until smooth and elastic, about 5-6 minutes. Shape into a ball, place in an oiled bowl and cover. Let the dough rise until doubled, about an hour.

Pinch down the dough, re-cover, and let rest for 10 minutes. Meanwhile, preheat the oven to 450 degrees. Flour a baking sheet.

Divide the dough into balls about the size of large olives. On a floured surface, roll out each ball paper-thin, about 2 inches in diameter. Prick with a fork and sprinkle with the coarse salt. Place on the baking sheet and bake four about 5 minutes, then turn over and bake for another 5 minutes (I used a pizza stone, and it took only about 1-2 minutes on each side, and they were very crispy!) Puncture any air bubbles with a fork and let cool in the pan. Repeat with remaining dough balls.

These crackers are pretty large, and would be wonderful paired with a good cup of soup, or dipped in hummus. Enjoy!

Adapted from Williams-Sonoma "Holiday Entertaining"