Vintage Banana Tea Bread!

Going back into my archives in celebration of 10 years of posts,

I want to share a banana bread recipe I have made for so many years I've lost count.

I'm calling it Vintage Banana Tea Bread simply because it goes back so long ago.

So here is the post below in the original share from about 2007

*****************

 Today I have a recipe to share.

 One that I have made for years.

 Tea Bread! 

It can be made with or without bananas.

.

 Perfect to use when you get down to the last couple over ripe bananas. 

Instead of throwing them away, 

why not make this delicious bread for breakfast, snacks or a tea break! 

It's not sweet, but rather a light snack bread without using yeast.

 I have so many great recipes to pass along. 

As I have shared  in past posts, my mother was a gourmet cook.

 She had an amazing talent to make anything taste delicious.

I don't even come close to her cooking abilities, 

but I inherited all her tried and true recipes
 and cookbooks when she passed away.

Little written captions to herself, sideline notes, and pages of wonderful directions for meals she shared with family, friends and many church dinners.

 Most of the time, she didn't follow a recipe. 

Another talent she had for just pulling it all together.

 Oh how, those dinners bring back memories of special times.

I hope to share many here in time and most will be easy and quick. 

So copy if you like, enjoy and share with your family and friends.

Let's get started.

Perfect any time of the year.

Wrapped or  boxed it makes the perfect hostess gift

 or

 welcome to the neighborhood gift.

This bread freezes really well too.

Hope you enjoyed another look back at a past post.

Have a wonderful week!!

Autumn Soup

With fall in full swing I love to make a hearty and tasty soup.

Tomato has been one of my favorites since childhood, 

so I thought I'd share this recipe with you.

HEARTY TOMATO BASIL SOUP

1 medium onion, finely chopped about 1/2 cup

2 tablespoons butter or margarine

1 package (3 ounces) cream cheese, softened

2 cans condensed tomato soup (10 3/4oz. size)

1 soup can of milk~ (I use skim milk)

1/2 teaspoon paprika

1/2 teaspoon sweet basil leaves, or my variation of a one tablespoon of pesto.

1/8 teaspoon garlic powder

In a medium saucepan, cook and stir onion in butter till tender.

Stir in cream cheese.

 Gradually stir in the soup and milk, beat with whip till smooth.

Add the seasonings. Heat through and stir frequently, but do not let it boil.

To garnish, chopped zucchini or peppers give a pretty color and crunch.

How about a club sandwich with this soup? 

Starting with your favorite toasted breads or gluten free variety.

 Add layers of turkey, cheese, bacon, tomato and lettuce.

 Add spreads of your choice, like mustard, mayo, basil pesto or butter.

 Serve with the soup and enjoy!

This meal is great for lunch or dinner.

 Add a salad and it's complete.

 Quick, easy and so tasty on a crisp fall day or evening.

Great for company too.

I keep this in the frig for a few days.

It's ready and  perfect to pour into a mug and microwave

when you need lunch on the go during the busy holiday season!

ENJOY!

Do you love soup this time of year?

What's your favorite?

Thanks for stopping by.

See you next time~

Celestina Marie

joining

Cooking and Crafting with J&J
Tweak It Tuesday

Christmas Sugar Cookies, Gluten Free~

Nearly 5 months ago,

I found out I

had a sensitivity to Gluten.

 

You know the wheat binding agent

found in most foods.

Well, since that finding,

I have learned to cook and bake to adapt

to gluten free and feeling great!!

I have to say,

it has made a world of difference and

for that I am so thankful!!

I have never felt so good.

 

I have also used Rice Flour to adapt some recipes

replacing regular white flour which also has wheat in it.

 

There are so many products available now

to choose from in the grocery stores.

Gluten intolerance is a problem for

18 million people and becoming epidemic.

Most people do not even realize they are having a problem.

More about this later~

but today we are baking cookies!

 

Anyway, each year I make Christmas cookies for my family,

to give as gifts and to have on hand for visitors.

Oh and for me too!! I love a cookie now and then.

Okay, more now, then ~~  then!!

 

Looking down the isle of the grocery store,

(you know the isle we are supposed to not shop in

but keep to the outer areas of the store)

~ I came across this!!

Hello ~~Betty Crocker~~

 

WOW

can they really have a cookie to bake  I can eat.

Oh this could be dangerous!!

But I bought a box to try.

It's a bit pricey, but hey~~

If I can make Christmas cookies

and enjoy them with my family,

I can't complain.

 

So home I went to bake my cookies

and I gave these a try for Thanksgiving.

 

The verdict~

They are so good you thing you are eating the regular

wheat filled sugar cookie.

Everyone raved over them.

Iced with my own gluten free cookie icing

they were a big hit.

 

Here is how they looked served on a pretty platter.

Aren't they pretty??

 

Here is my cookie icing recipe.

I have used this for years

and it's gluten free

and the perfect cookie icing.

Dries from a shiny finish to a matt finish

so they are perfect for storing.

 

 

Decorator Cookie Icing

 

1cup confectionery sugar

1 1/2 tablespoons milk

1 teaspoon vanilla

I usually double the recipe for 3 to 4 dozen medium size cookies

 

Add food coloring if you want colors.

Mix all well and use promptly when cookies are cool.

Spread on cookies or can be used in a decorator bag.

Sprinkle with sugars if desired.

Enjoy

 

Now I have to bake some more.

and

hide them till Christmas.

 

Thank you for stopping by.

See you soon.

 

Merry Christmas

 

Celestina Marie

 

 

 

 



SOUP'S ON!!!!

Welcome to another Tastey Tuesday. With the cold days ahead, there is nothing better then a hot bowl of soup. I have always enjoyed tomato soup and this recipe is one that I have used for many years. Found in my very first cookbook received at my wedding shower, it is a hearty style soup made with ingredients most commonly found in the pantry.
I love an easy and quick recipe when days are long and busy in the studio. Yet, I love a "made from scratch" taste too. This recipe fits that perfectly.

HEARTY TOMATO BASIL SOUP
1 medium onion, finely chopped about 1/2 cup
2 tablespoons butter or margarine
1 package (3 ounces) cream cheese, softemed
2 cans condensed tomato soup (10 3/4oz.size)
1 soup can of milk~ (I use skim milk)
1/2 teaspoon paprika
1/2 teaspoon sweet basil leaves, or my variation of a one tablespoon of pesto.
1/8 teaspoon garlic powder

In a medium saucepan, cook and stir onion in butter till tender.
Stir in cream cheese. Gradually stir in the soup and milk, beat with whip till smooth.
Add the seasonings. Heat through and stir frequently, but do not let it boil.
To garnish, chopped zucchini or peppers give a pretty color and crunch.


How about a club sandwich with this soup? Starting with your favorite toasted breads. Add layers of turkey, cheese, bacon, tomato and lettuce. Add spreads of your choice, like mustard, mayo, basil pesto or butter. Serve with the soup and enjoy!

This meal is great for lunch or dinner. You can even add a small salad for a dinner. It is quick, easy and so tastey on a crisp fall day or evening. Enjoy.

See you Wednesday for some fun from the Paint Palette.
Fall Blessings be Yours, Celestina Marie

SPRING CHOCOLATE COOKIE PARTY SUNDAY MARCH 22, 2009

Welcome to a yummy celebration of Spring hosted by Cielo from House in the Roses. Make sure you visit The House in the Roses to attend other wonderful parties serving chocolate cookies and tea.

So glad you could join me today for a special Spring Party. I have brought my party indoors, instead of the back porch like requested, because I have my yard under a redo of sorts and it is not ready.
So welcome to my dining room where we will have home baked chocolate cookies with piped vanilla icing and an assortment of teas.
Listen to the Spring music in the background and enjoy your tea and cookies in any comfy spot I have set just for you.

Chocolate fudge cookies served on a rose plate atop a green leaf plate style bowl and our tea is an assortment of blueberry, cherry or raspberry.
Fresh cut flowers from my garden grace the table.

Our centerpiece is a vintage rose cake pedestal topped with a bell dome that showcases my vintage robin, overlooking her nest adorned with roses.


Tea will be served from another very old vintage tea pot, given to me many years ago by my mother. I love this tea set. Even the design is Spring inspiring.


Try a turkish delight to go with your cookie!

Perhaps you would like a cozy spot in the sitting room. I have scattered garden books and magazines to browse for planting ideas this season.

Enjoy the loveseat!!

Or this cozy spot~~

Maybe you would like to sit on the fireplace.

Or take a seat at the table.

Sitting by the side hutch is a comfy spot to chat.

Miss Beazy has even found the perfect spot to gaze out the window. Come sit on the bench, she loves to have a pat or two.

Sharing the recipe for today's cookies.

The piped icing recipe. This is a yummy icing used for decorator cookes either by spreading or piping like I have with these cookies. I used a pastry bag, but you could use a plastic sandwich bag with a cut corner to do the same thing. Food coloring can be added too.

Thank you for coming to my Spring Cookie Party. I so enjoyed to have you in my home. Remember to stop over at Cielo's to visit other participants today.
Blessings to you for the perfect season with Blue Skies being yours always.

Happy Spring, Celestina Marie