Christmas Treats & Giveaway Winner

Hi!

Here we are just a few days away from Christmas and at out house it's time to let the baking begin! I plan to make Pecan Pie Thumbprint Cookies, Pecan Balls, Sugar Cookies and Fudge this weekend. And I'm hoping that I don't consume too much of it myself! :)

As a paper crafter I also enjoy making pretty packages for my treats so when Pebbles challenged their design team to create a card and gift set I was pretty excited! It was a wee bit challenging since Pebbles doesn't have a Christmas collection this year. 

Tucked inside this bag decorated with the Walnut Grove collection is a mini loaf of my all time favorite Banana Bread. I've been using this recipe for over 25 years! It's that good! :)

I hope you enjoy the festivities over the next few days! And before I scoot to the grocery store I have a winner to announce for yesterday's Bella Blvd. goods. Congratulations Lindsey from Gregsgirl's Crafty Corner! I think she won my last giveaway! With her luck she ought to buy a lottery ticket! ;)

First Recipe Page

Hi! T.G.I.F.! I have a scrapbook page to share with you today! My very first recipe page! I never imagined I'd have to time to scrap a recipe of all things, but my son just LOVES this banana bread and I had the perfect digital kit paper from 'All Lit Up' by Chelsea Parsons of Two Peas in a Bucket. This kit has 13 awesome vintage style background papers that I had to have!

The recipe is typed below in my last post for those of you who would like to give it a whirl. I promise you will not be disappointed! This bread should be called cake it's so sweet and moist! :) Kathy

Supplies:

Cardboard:  Came with a scrapbook order! ;)

Card Stock:  Bazzill Basics

Just the Edge:  Bazzill BasicsDigital Kit:  All Lit Up
Ribbon:  May Arts

Corner Rounder:  Ek Success

Baker's Twine:  Martha Stewart

Doily:  Midnight Rooster Kit

Button:  Autumn Leaves

Bread Tag:  Sizzix Die Cut

Ink:  Ranger Industries

Ripe Bananas?

In the heat of summer bananas ripen quite fast and at my house when we have a couple of ugly, black spotted bananas sitting in the fruit bowl, it's time to bake some banana bread! I've been using this recipe for years and I always double it so we can share with friends and neighbors. You can score some pretty big points with this oh so sweet bread that should be called cake! ;)

Kona Banana Bread

1/2 cup vegetable shortening (I use butter)

1 cup granulated sugar

2 eggs

3/4  cup ripe mashed bananas

1 1/4 cups flour

3/4 tsp. baking soda

1/2 tsp. salt

Cream shortening and sugar until light. Add eggs, one at a time, beating well after each. Stir in banana. Sift together dry ingredients and add to banana mixture. Mix until well blended. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 30-35 minutes. Cut into squares, cool and eat.

As I mentioned, I double the batch, use butter instead of vegetable shortening and I use all organic ingredients. Our Super Target sells organic flour, sugar, butter and eggs at a great price. I like to make little loaves of bread so adjust the baking time to 40-45 minutes. Another little addition of mine is to sprinkle a little cinnamon and sugar on top before I bake. Oh so good!

Let me know if you give it a try. I made this bread a couple weeks ago and my son couldn't get enough!  He wanted it in his lunch every day along with some after dinner each evening! Needless to say, we didn't share with the neighbors that time! :)