In last week’s edition, I quoted Momma as saying, “You get so busy, you throw the baby out with the bathwater.” Well I must have really been busy because in the Feb. 11 edition, I posted a recipe for Banana Nut Cake. Unfortunately, I left the amount of flour needed for the recipe out, OOPS! It called for three cups of flour and I apologize to anyone who made this and it didn’t work out.
This was brought to my attention by an observant reader and I thank you, Joe Grecco. Momma Said, “When you are right, you are right, but when you are wrong, OH Boy, what a mess.” I guess without the flour, it could have turned into Banana Nut Soup. Maybe I am onto something amazing.
We got a significant amount of snow this past weekend and I did my part to help out. I helped shovel out the neighbors so they could get into the driveway. I hauled some flooring in my truck so they could finish a construction job. They thanked me and I told them to pay it forward. Momma Said, “One good turn deserves another.” So I hope they can help someone out too.”
The snow continues to fall and I hope that groundhog was right because I am about done with this stuff. My water was frozen for two days until I could get it taken care of. I am just glad I am resourceful enough to know how to take care of these problems. I thank mom everyday for teaching me to be self sufficient. Momma Said, “Give a man a fish and he eats for a day, teach a man to fish and he eats for a lifetime.”
She taught me so much and when she passed, I felt I had been cheated out of so much more information she needed to give me. I wish we could have had her for many more years so she could have imparted more of her wisdom. Some things in life just don’t work out the way you would like, but you do the best with what you have. I try to do that everyday and I feel it keeps her memory alive even more. I love her and miss her so much.
I will reprint the recipe from Feb. 11 with the correct ingredients. I do apologize and hope you enjoy it.
Banana Nut Cake With Cream Cheese Frosting
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp ground cinnamon
1⁄2 tsp salt3 egg, beaten
3⁄4 cup vegetable oil
4 large ripe bananas, mashed1 cup pecans, chopped
1 1⁄2 tsp vanilla extract
1 package (8 ounce) cream cheese, at room temperature
1⁄2 cup (1 stick) butter, at room temperature
1 lb powdered sugar, sifted1 tsp vanilla extract
1⁄2 cup pecans, choppedDirections
1. To make the cake: Butter and flour 3 (9 inch) round cake pans; set aside. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, stir together flour, 2 cups sugar, baking soda, cinnamon, and salt. Add eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in banana, 1 cup pecans, and 1 1/2 teaspoons vanilla extract. Divide batter among the prepared pans and bake for 23 to 28 minutes or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.
3. To make the frosting: In a bowl, blend together cream cheese and butter. Gradually add the powdered sugar and beat until light and fluffy. Beat in 1 teaspoon vanilla extract. Stir in 1/2 cup pecans or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.