It was a long weekend so my husband and I went to Mt. Tabor, picked blackberries, made homemade freezer jam and then I got up on Monday to work on my latest WIP, using my laptop - in the kitchen. And, while I was sitting there, I baked some banana bread.
I'm giving away an old family secret to making the most fantastic banana bread (Shhh!)(we learned it because, with 9 kids, Mom never wasted anything). The trick to moist, delicious banana bread is to use overripe (and by that I mean almost rotten) bananas.
1 1/2 cups all-purpose flour 1/2 t baking soda 1/4 t baking powder
6 T butter 2/3 cup sugar 2 large eggs 2 overripe (almost spoiled) bananas
Mix and bake in a bread pan (lightly greased and floured) for 1 hour at 350
Blackberry Freezer jam
1 quart fresh berries 5 cups sugar (if the berries are very ripe, you can cut this to 3 cups) (Mix berries and sugar well)
Then mix berries with pectin mixture (which is 3/8 cup boiling water with pectin) I prefer the Ball freezer jam pectin - but you can use whatever you like. You have to cook the pectin and water together on high (stirring constantly) bring to a boil for one minute, then pour into berry mixture. Stir well for 3 minutes, then pour in plastic containers (can be tupperware or whatever you have) and put lid on. Can last for 1 year in freezer, 3 weeks in refrigerator but mine never makes it much past a week - not in my house.
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