“The desire to create is one of the deepest yearnings of the human soul.” – Dieter F. Uchtdorf
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!
We stopped at the Northrup King building in NE Minneapolis last weekend (1500 Jackson St NE), the quiet weekend BEFORE Art Attack weekend this week. We stopped at several studios where we knew people, but our must stop that drew us there was at MBMB… in Studio 246. We had to stop and see Michelle (John’s cousin’s daughter) and ‘Artie’… what a cutie!!! Her serendipitous shop oozes creativity, and her pickup items mean we always go home with something!
RECIPE OF THE WEEK
I had a bunch of bananas that were crying to be made into banana bread, so acquiesced! I decided to check church cookbooks for a recipe and chose one from Marie Brown in ‘Vaer sa god!”, a cookbook from Mindekirken, the Norwegian Lutheran Memorial Church of Minneapolis. I substituted craisins for the dates in the original recipe, the sour cream made it extra moist.
BANANA CRAISIN PECAN BREAD
- 1 cup white sugar
- 1/2 cup butter
- 2 eggs
- 8 ounces sour cream
- 1/2 cup craisins
- 3/4 cup chopped pecans
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 teaspoon vanilla
- 1 cup very ripe mashed bananas (2-3)
Mix all ingredients together and pour into well greased 9 x 5 loaf pan. Bake in 350 degree oven for about 60 minutes, until center tests for done with a toothpick or other tester.
