With all the storms renewing the planet with water we decided to take the small break between storms to head to the Sacramento for our own spiritual renewal and to drink from some refreshing living water. This is the Sacramento Temple of The Church of Jesus Christ of Latter Day Saints and is located in Rancho Cordova. It was cold and gray outside but warm and peaceful inside. We were there for about two hours but I wished I could stay there all day. It was good to have the opportunity to have a break from the outside world for a little while and take some needed time to ponder and meditate on the changes in store for us. It was a little hard making the two hour drive down and back and having to come back to the real world. I must be tired because I overcooked my flan.
Speaking of baking, here is the recipe for the bread I made during the power outage. This is from an old book I think my mom got in Home Economics in Junior High. It's called, Let's Cook with Gail and was published in 1961.
Banana (Nut) Bread
1/2 cup shortening (my mother and I have always used butter, yum!)
t teaspoon lemon juice
1 cup sugar
2 eggs, beaten
2 bananas, mashed (use very ripe, they mash easier and have more flavor for the bread)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (you can omit this if using salted butter or margarine)
1 1/2 tablespoons sour milk or buttermilk (we never seemed to have this on hand and would put some lemon juice in the milk)
1 cup chopped nuts (we used to use walnuts until I started getting canker sores from them)
Start the oven at 350 degrees
Grease a loaf pan, 9 by 5 by 3 inches
Cream the shortening, lemon juice and sugar together in a large bowl until fluffy, and very well mixed. Beat the eggs in a small bowl, and add to the creamed mixture. Mix well. Mash the bananas with a fork, in the same bowl you used to beat the eggs (this cuts down on dishes but I always find it easier to mash the bananas on a plate).
Sift the flour, soda, baking soda, baking powder and salt together, and add half to the first mixture. Stir to mix well. Add the sour milk, and mix. Then add th3e rest of the flour, and mix well, but do not over beat. Add the nutmeats and stir.
Pour into greased loaf pan and bake about 1 hour in 350 degree oven.
Cool about 15 minutes, then remove from pan to cool on rack (run a knife around the inside edge of the pan to loosen if you have any trouble getting the bread out).
Slice thinly with a sharp knife.
This bread is easier to slice when completely cool (if you can wait), and tastes even better the second day after baking (if there is any left).
We like to eat this bread a couple of different ways: hot out of the oven with butter or a scoop of french vanilla or vanilla bean ice cream or toasted with butter or cream cheese. I can't believe we ate all the other banana bread. My mouth is watering now, the flan is hot and can't be eaten until tomorrow and there are not other baked goodies to eat. Besides, I'm ready for a good night's rest soon.