Tag Archives: buckle

Banana’s Foster Buckle

Firstly Happy Valentine’s Day -I hope everyone had or is having a nice day!

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So my vacation was amazing even though I had a sore throat for most of it and ended up coming home with strep throat; never had that before and it sucked! I would do it all again, minus the throat issue.

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Notice I kept my husbands favorite rum in the picture!

 

My job on the boat was galley cook; I think that is what it is called. I had 2 gas burners and an oven, a small sink and limited counter space. I was definitely glad I planned ahead of time. We rented a condo a few days in front of our sailing adventure and I had brought with me quite a bit of provisions. So I cooked up some breakfast sausage, Sweet Italian sausage; crumbled and in links, and a pound or so of bacon. I thought by doing this on land I would not have to stink up the boat. Well it ended up being just a plain ole good idea. We had limited water, limited propane and damn that kitchen was small. I never turned on the oven just so you know. We did have zucchini bread and pear bread but I brought them from my freezer from home.

We didn’t eat on board all the time but when we did have meals, I felt they were pretty darn good. We had spaghetti and sausage one night, I made a frittata for one of our breakfasts. We had a white wine and garlic penne pasta one night. Oh I forgot to mention we also had a BBQ charcoal grill off the back of the boat. While it sounds really cool, I knew it would be kind of a pain but we are here; it is there and we all wanted to grill the beef tenderloins I was making for dinner.

Let’s just say I was right, it was a pain lighting the BBQ; we did get it lit though and it was ready to go but I ended up cooking them in a fry pan on the stove; and if anyone is say diving near Marina Cay off of Scrubb Island; there is a grill rack on the ocean floor somewhere in the middle of all the mooring balls.

I must have missed cooking and baking or this ridiculously cold weather has sparked a fire under me. I have been doing nothing but cooking. Last weekend I made 2 different kinds of chili, I had meatballs and sauce on the stove top and make buffalo wings and 7 layer Mexican dip. mostly for the Superbowl; which wasn’t very super in my opinion.

This weekend I have 4 new recipes I want to make. Hopefully they taste as good as they sound. As I am typing this this morning I have a Banana’s Foster Buckle in the oven. It looked amazing and smells awesome, It should be done in a bit YUM!

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Cake

4 TBS unsalted butter at room temperature
1 cup sugar
1 large egg
1/2 tsp vanilla extract
1/2 cup milk
2 cups all-purpose flour
1 tsp baking powder
1 tsp kosher salt

Preheat oven to 350’F grease a 9×9 baking dish; line with parchment grease the paper – I only had waxed paper and was a pain but did the job. If you leave an over hang it help with removal of the bread.

In a large bowl or your mixer, add the butter and sugar combine. Add the egg, vanilla and milk and stir till combined. Add flour, baking powder, and salt and mix until fully combined, it will be a thick batter.

Banana’s Foster

4 TBS unsalted butter
1/4 cup dark brown sugar
3-4 banana’s cut up
2 TBS dark rum

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In a large skillet over medium-high heat, add butter and sugar, melt and stir together. add the bananas and cook until caramelized.

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pour the rum and while being careful; catch a flame using one of those long handled lighter. Let the bananas and caramel flambe. Remove from the heat and let cool a bit.

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let there be fire

Pour the batter into the prepared baking dish, placed slightly cooled bananas foster on top and push them down a bit into the batter.

Bake for about 50 minutes; until golden brown. Serve with vanilla ice cream.

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It is delicious and tastes best with some vanilla Ice Cream – Who doesn’t love an excuse to eat ice cream in the morning. I read somewhere that Sylvester Stallone eats a pint of ice cream every morning, his logic is so he can burn it off all day. I’ll buy that!

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Recipe adapted by Cooking at Clark Towers from Carla Hall the Chew

 

 

 

New England Blueberry Buckle

You can definitely tell it’s getting cooler here in NH; actually today we had our first frost and some of my plants/herbs in the garden are looking pretty sad and some even died – sad face!

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Yesterday I was looking through a foodie magazine and either I was very hungry at the time or I was just itching to start baking. so I could heat up the house. I swear it had a LIST of things that sounded amazing.

It was SO cold this morning I have already made 2 of the recipes I found one from the magazine and the other from one of the bloggers I follow and it is not even 10 am.

OK so while the blueberry buckle recipe sounded and looked awesome, I honestly have never heard of the term buckle, which when I just googled it; it is a New England based term for a cobbler, crisp etc. I’ve lived here my whole life, I am actually 4th and my children are 5th generation from the same town that I still live in. WHY does it not sound familiar to me?

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I am sharing it with all of you because it was that good and this is worth making; it was very easy and only takes about 30 minutes to bake; it is good warm or at room temperature and is just plain delicious.

Batter

2 cups all-purpose flour
¾ cup sugar
2½ tsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
¼ cup butter, melted
2 cups fresh or frozen blueberries

Topping

½ cup sugar
1/3 cup all-purpose flour
½ tsp cinnamon
¼ cup butter, softened

Preheat oven to 375’

In a large bowl, whisk dry ingredients; flour, sugar, baking powder and salt.

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In another bowl whisk wet ingredients; egg, milk and melted butter until blended.

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Add wet ingredients to the dry ingredients, stir just to combine; fold in blueberries. Transfer to a greased 9-in square baking pan.

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In a small bowl mix sugar, flour and cinnamon; using a fork stir in the softened butter till crumbly. Sprinkle over batter.

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Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Best if you do not over bake. I tend to set my timer for 5 minutes less than what the recipe asks for just to make sure.

Cool on a rack in the pan and serve warm or at room temperature.

Recipe: Taste of Home magazine entered by Dianne van der veen, Plymouth MA