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TOP THREE RECIPES FROM LAST WEEK

The top three recipes that were most popular last week on the site.  I have combined all the visits from Pinterest, Facebook, and around the internet. Clicking on the name of the recipe under the photo will take you to the recipe page.  You can find top recipes for previous weeks here.    Enjoy!

Best Banana Bread Ever - TSLC (2)

Best Banana Bread Ever

TSLC7LayerBars1

Seven Layer Bars

TSLCVinegarPie

Vinegar Pie

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have more than 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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BEST BANANA BREAD EVER

Best Banana Bread Ever - TSLC (2)This is definitely my favorite banana bread.  Once you try this one, you will make it all the time.  My only problem with this bread is that I cannot leave it alone and could eat a loaf by myself.  This recipe was an experiment and it turned out to be our favorite banana bread ever.

2 cups all purpose flour

1 teaspoon baking soda

1 stick butter or 8 tablespoons or 1/2 cup, melted

1/2 cup white granulated sugar

1/3 cup sour cream

2 eggs

3 medium sized bananas, mashed

1 teaspoon vanilla extract

Whisk together flour and baking soda in a large bowl and set aside.  Combine melted butter, sugar, sour cream, eggs, bananas and vanilla extract.  Stir together with a spoon.  Add to flour mixture and mix well with spoon.  Spray a 9 x 5 loaf pan with cooking spray and add batter to pan.

Swirl for Batter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup chopped nuts, (pecans or walnuts), Optional

Combine and spread on top of the banana batter.  Take a knife and swirl into batter. Bake in preheated 350 degree oven 65 to 70 minutes checking until done as ovens vary. It took mine 70 minutes to cook. Remove from oven and let cool. Drizzle on topping below.

Topping for Cooked Banana Bread

3/4 cup powdered sugar

3 tablespoons milk, more or less

1/2 teaspoon vanilla extract

Whisk together and drizzle over cooled banana bread.

You can freeze this bread or reheat.  It keeps well for several days in a cool, dry place.  You can also refrigerate.  Makes one loaf.  Enjoy!

Best Banana Bread EverTSLC

The Best Banana Bread Ever TSLC

Best Banana Bread Ever - TSLC

If you like this recipe, you might also like my recipe for Pumpkin Banana Bread.

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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EASY POPOVERS

Popovers-TSLCThese popovers are easy to make and are wonderful served right out of the oven with butter.  I love to add a little honey, too. Your favorite jams and jellies will go great with these for breakfast or serve with any meal.

2 cups all-purpose flour

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1 1/2 cups milk

2 tablespoons butter, melted

Whisk together flour, baking powder and salt.  In a separate bowl whisk together eggs, milk and melted butter just until smooth.  Combine egg mixture with flour mixture and mix with spoon until smooth. DO NOT OVER MIX. Spray a 6 cup popover pan generously with cooking spray.  Fill cups almost to the top.  Bake in preheated 450 degree oven for 15 minutes, reduce oven temperature to 350 and bake 20 to 25 minutes until golden brown. DO NOT OPEN OVEN DURING BAKING. Makes 6 popovers. Enjoy!

Note:  I preheat oven to 460 and reduce to 450 when I put in the popovers as the oven loses heat when you open the door. If you don’t have a popover pan, you can use a regular muffin tin and just fill every other cup. This recipe works better if your milk and eggs are at room temperature. You can prick them with a knife or fork when you take them out of the oven to let the steam escape. This makes for a drier popover. You can also freeze these for up to 3 months and reheat in oven.

Popovers TSLC Popovers - TSLC

If you like this recipe, you might also like my recipe for Easy Mayonnaise Rolls. 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.  

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

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FRESH TOMATO BREAD

Fresh Tomato Bread TSLC

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons butter, melted

2 eggs

1/2 cup sour cream

1 cup buttermilk

1/4 cup mayonnaise or salad dressing

1/3 cup chopped onion

1 cup peeled and chopped or mashed tomatoes

1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.  Makes 1 loaf.  Enjoy!

Note:  I have not tried this bread any other way other than the recipe nor have I tried freezing it.  I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week. If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.

Tip:  To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Fresh Tomato Bread - TSLC

 

If you like this recipe, you might also like my recipe for Tomato Pie.

 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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