“A rock pile ceases to be a rock pile the moment a single man contemplates it, bearing within him the image of a cathedral.” ~ Antoine de Saint-Exupery
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
With Easter last weekend and the tragedy at Notre Dame we were inspired to re-visit our two ‘cathedrals’, both designed by French architect Masqueray about 100 years ago. They are both awe-inspiring, the one above the Cathedral of St. Paul.
RECIPE OF THE WEEK
This week’s recipe is another one from a seller who is a fabulous cook. When we met she served these luscious banana bars and graciously shared her recipe. Thank you, Lois!
LOIS’S BANANA BARS
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon soda
- 1/4 teaspoon salt
- 2 medium ripe bananas, mashed (about 1 cup)
Mix together butter and sugar until creamy, add eggs, sour cream and vanilla. Combine flour, soda and salt and add to creamy mixture. Add bananas.
Pour into a 15 x 10 inch jelly roll pan that has been greased and floured. Bake at 350 degrees F for 20-25 minutes or until knife or toothpick comes out clean. Cool.
FROSTING
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla, beat until smooth and frost bars.
