Saturday, February 21, 2009

Muffins, Banana Bread and Frozen Toes

Let me tell you a little tale of my day, it all started with...

Frozen Toes: For the past 2 weeks our vents have been blowing out cold air despite the fact that we do not have Central Air, big problem! The furnace guy, who told me it was nothing when I called them out 2 weeks ago, came back today after I insisted that cold air+constant running+thermostat hovering at 59 degrees does not equal "nothing." Deciding there was a problem on his second visit I was assured he could fix it in "3 hours, maybe 3 1/2 tops." Two repairmen came and wound up being here for 9 hours. That is 9 hours with no heat in negative wind-chill temps I might add. When I went outside to get the boys from school I felt a bit warmer... yikes.

Muffins: I settled Lil' in for her afternoon nap with loads of blankets, thick socks and envy that I could not join her warm cocoon... so... I searched the pantry for an excuse to use the oven to heat at least one room in my house. I found a tasty looking boxed mix of Lemon Poppy Seed muffins I'd been hanging on to (the picture on the box looked yummy, not the box itself - silly). The steam that escaped from the oven was so lovely but much to my dismay the muffins took a mere 15 minutes to bake, certainly not long enough to thaw out my extremities.

Banana Bread: Previously I referenced a bad habit I have of freezing overly ripe bananas with the intent of making bread but never actually doing so. In an effort to continue my oven/spa experience I dug those bananas out in addition to the beat up old recipe card. Initially the discomfort, aka PAIN, of peeling FROZEN bananas with FROZEN fingers threatened to deter me from my task but I was encouraged to continue when I read that the loaves needed to bake for 45 minutes - yes! Bonus: the chance to use the precious recipe card holder (the stain took a week to dry and it still has a strong odor) Nathan made for me at Cub Scouts a few weeks ago. Even better is that he noticed me using it and said "Mom, I didn't think you would actually use that!" I am still not sure if that is a jab at my lack of cooking/baking or a jab at his outstanding craftsmanship and staining ability.

As of 6 pm our furnace was finally fixed and my toes have returned to their normal state-of-being. I have since over-indulged on muffins and banana bread and now that I have warmth I don't even mind that I will have to give my floors a good scrubbing from the many snowy tracks left by the repairman.

Please, please, please do not take your heat for granted - at least not until June! hee, hee, hee
In the meantime, enjoy some tasty banana bread.

The Best Banana Bread
1 cup sugar
1/4 cup light butter, softened
1 2/3 cups mashed ripe banana(about 3, but I always use more)
1/4 cup skim milk
1/2 cup low-fat sour cream
2 large egg whites
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cooking Spray

1. Preheat oven to 350 degrees
2. Combine sugar and butter in a bowl; beat at medium speed until well blended. Add banana, milk, sour cream and egg whites; beat well, and set aside.
3. Combine flour, baking soda and salt; stir well. Add dry ingredients to creamed mixture, beating until blended.
4. Spoon batter in to 4 (5x2 1/2in.) mini loaf pans coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks for 10 minutes; remove from pans and let cool completely.
Yield: 4 loaves, 4 servings per loaf, 1 serving (slice) is 3 Weight Watchers points.
I use a loaf pan with 8 tiny loaves, these are 2 servings per loaf and so 3 points per half loaf

1 comment:

  1. Sorry to hear about your frigid moments - YIKES!
    Your banana bread looks wonderful...a task I have never attempted. I should give it a try with your recipe.