Comments on: Going Bananas

By: Shirley

Shirley — Thu, 24 Dec 2009 00:39:20 +0000

Diane–Elvis again! Ah, first queen and now supreme ruler … I’ll take it!

Shirley

By: Diane-The WHOLE Gang

Diane-The WHOLE Gang — Tue, 22 Dec 2009 15:37:00 +0000

Another one for my Elvis. You are the supreme chocolate ruler of Friday Foodie Fix.

By: The Fix Is In—3-Minute Chocolate Cake | gfe--gluten free easily

The Fix Is In—3-Minute Chocolate Cake | gfe--gluten free easily — Sun, 23 Aug 2009 05:28:01 +0000

[...] I am the queen of baking bananas (and, no, I haven’t counted how many are in my freezer at the current moment, but several less [...]

By: Shirley

Shirley — Mon, 26 Jan 2009 23:49:08 +0000

Love hearing that, Therese! Does this mean your assessment went from “very good” to excellent … wonderful …?? Let us know. Thanks so much for reporting back in. I made a quick jaunt into the store today and picked up only four items, but stayed away from the clementines. Not buying any until I get the Honeyville almond flour. Oh, I do have a question, is this the kind of cake that could be cut into small bite-sized pieces for finger food for a party or would it be best served on plates with forks? Thanks! Shirley

By: therese

therese — Mon, 26 Jan 2009 23:38:42 +0000

Here to report that Nigella’s Clementine Cake definitely improves over 24 hours! If you make it I urge you to exercise restraint (as I most assuredly did not) and hold off. It will be worth the wait.

By: Shirley

Shirley — Sun, 25 Jan 2009 20:48:10 +0000

Therese–You did it! Bravo! I only wish I could share it with you! Cooking it in a cast iron skillet was a terrific idea … I bet it was gorgeous when it came out of the oven against the black of the cast iron, plus you got the nutritional bennies of cast iron baking! Chocolate icing … okay, I think your sweet hubby is on to something myself—sort of upscale, “real” version of the chocolate-covered orange slices. I am thinking with the hot tea that you’d have that Constant Comment taste (one of my faves) going on. Delicious. Yes, I want a piece very badly now. Thanks for all the tips so we can all duplicate your successful baking! Oranges, bananas … see, we’re eating healthy. Shirley

By: Therese

Therese — Sun, 25 Jan 2009 19:47:32 +0000

Finally made that cake, Shirley! It’s very good and I’ve just finished eating a warm slice right out of the cast iron skillet I baked it in.
Of course my husband thought it’d be nice to add some chocolate icing (he may be onto something…) but I really think it’s great as is. I like the slight bitterness of the peel in the cake. A cup of hot tea would be wonderful with this.
I did line the pan with parchment as she suggests, and covered the cake with foil after 40 min to avoid burning.

Sorry about the goofy link! The one you posted is the one I used today.

To the almond store with you!

Happy baking, all.

By: Shirley

Shirley — Sun, 25 Jan 2009 15:40:45 +0000

Therese–Thank you! You and I have been talking about Nigella’s Clementine Cake for quite some time … every time I see the clementines, I think about you and Nigella’s recipe (in that order). I never have enough almonds on hand (I eat them as quickly as I get them) so I always pass the Clementines by—longingly. Yes, it’s a naturally GF recipe, so it fits my definition of GFE. Thanks for including the link. Nigella’s recipe is also here with no conversions needed for ingredients or temp (for lazy types like me): http://www.foodnetwork.com/recipes/nigella-lawson/clementine-cake-recipe/index.html Last, Elana at Elana’s Pantry did her version using regular oranges and a lower glycemic sweetener a while back. http://www.elanaspantry.com/desserts/orange-cake/ Not surprisingly, it got rave reviews. I also enjoyed some other modifications that her readers provided in their comments, like one who made a lemon poppyseed cake. Yummm. MUST. GET. ALMONDS (or ready-to-go Honeyville blanched almond flour, which Elana highly recommends and I won’t be able to devour with my snacking LOL). Keep us posted on your baking efforts, Therese! Shirley

By: Therese

Therese — Sun, 25 Jan 2009 06:32:52 +0000

Oh Shirley, your cookies look wonderful! This post makes me hungry for sweets. I was just looking at my bowl full of clementines (I never get tired of them, the season is rather short) and decided I ought to try Nigella Lawson’s Clementine Cake. Maybe tomorrow. I believe it is a gluten-free recipe and it gets rave reviews on a cooking site I read. Here’s the link in case others have a crateful themselves:

http://www.nigella.com/recipe/recipe_detail.aspx?key=C&rid=20002

By the way, 190 degrees C = 375 degrees F

Every recipe you mentioned sounds wonderful and your lucky guests who will enjoy your banana maple-nut muffins are in for a treat. I just love those and should make them soon.
Caramel, cream cheese, sour cream, cream pies…you guys are killing me.

By: Shirley

Shirley — Sun, 25 Jan 2009 05:51:28 +0000

Melissa–LOL, we’re almost on the same latitude, so head due east and when you get to the VA border, give me a call and I’ll guide you the rest of the way. We may have a new stoplight by then (the 6th in our county!) and it will be right outside the entrance to our community, so better wait on the final details. There are no cookies left, but with all my bananas I can easily have some more made by then! LOL See, this is when I’d like to live in the Star Trek age … just for a bit. You could transport yourself here just long enough to grab a cookie, I could beam myself there with cookie in hand, or I could just “send” you the cookie!! Re: you healthy whole foods, often we protect ourselves by only having the good stuff on hand. I bet if you had some nuts on hand with their “good fat,” that would have done the trick—at least temporarily. Shirley