Saturday, May 30, 2009

Magazine Review by Terri . . . Sandra lee Semi-Homemade

With summer just around the corner, I was delighted to open my mailbox this week to find my June/July issue of my favorite new magazine . . . Sandra lee Semi-Homemade. This beautiful magazine was full of creative ideas for decorating and organizing your home, delicious, quick and easy recipes, beautiful photos, clever suggestions and helpful tips.

This month’s issue includes unique storage suggestions such as a hospitality basket for summer guests and an “ouch” jar and an “ache” jar created from repurposed kitchen canisters. There are also articles celebrating summer gatherings between friends, ideas for a Fabulous Father’s Day and a Patriotic Picnic that includes recipes for Homemade Marshmallows and Chocolate S’mores cooked in the oven.

I can’t wait to gather my girlfriends for a “crafty” afternoon creating gift bottles of “infused” oils made from the basil growing on my porch and other fresh ingredients found at the Bedford Farmer’s Market. The complete instructions for making “infused” oil – that golden oil that smells and tastes of the freshest herbs, perfect for dipping hot, crusty bread are found in this month’s issue.

You’ll also find directions for turning a brightly colored birdbath into a small herb garden to add a dash of freshness to all our summer meals. I’m already searching for the perfect birdbath to use to create my own herb garden.

If I’ve peeked your interest in my new favorite magazine Sandra lee Semi-Homemade just go to and check it out.

This and That . . .
I recently discovered a fabulous banana nut bread recipe in an old Southern Living magazine I found in my magazine basket. I have now fixed it twice and it is a huge success with my family. I thought you might like to try it for your family. Enjoy!

Toasted Coconut-Topped Cream Cheese Banana Nut Bread
From: Southern Living Magazine - 2005

¾ cup butter, softened
1 (8oz.) pkg. fat free cream cheese, softened
2 cups Splenda sugar blend
2 large eggs
3 cups flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
3 very ripe mashed bananas
1 cup chopped pecans
1 tsp. vanilla

Beat butter & cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light & fluffy. Add eggs, 1 at a time, beating just until blended after each egg.

Combine flour, salt, baking powder & baking soda. Add to butter mixture, beating at low speed just until blended. Mash bananas. Stir in bananas, pecans & vanilla. Spoon batter into 2 greased & floured 8 x 4 inch loaf pan.

Bake at 350 degrees for 40 minutes. Then place a piece of aluminum foil on top of bread to prevent browning and return to oven and cook 20 more minutes. Check for doneness with a toothpick.

While bread is cooking the last 20 minutes mix coconut topping as directed.

Stir together in a small saucepan:
¼ cup butter
¼ cup Splenda sugar blend
¼ cup packed Splenda brown sugar blend
¼ cup milk

Bring mixture to a boil over medium-high heat. Stirring constantly. Remove from heat and stir in:
1 cup sweetened flaked coconut
1 cup chopped pecans
2 tsp. vanilla extract.
Mix well.

When bread is done remove from oven. Spread toping evenly over each loaf. Place a piece of aluminum foil on lower rack to catch any drippings. Raise upper rack close to elements. Return bread to oven on top rack and broil for 2 to 3 minutes. Remove from oven. Cool in pans on wire racks for 20 minutes. Using knife loosen bread from sides of pan. Turn loaf upside down in your hand and gently remove from pans. Cool topping side up on wire rack an additional 30 minutes before slicing. Serve with a glass of cold milk.

Walk with God,

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