Banana Bread

Loertscher family

2 c sugar
1/2 c butter or margarine
4 beaten eggs
1 tsp vanilla
2 c flour
1 tsp baking soda
3-4 ripe bananas, pureed
1 c nuts (if desired)

Cream butter and sugar and stir in eggs and vanilla. Add baking soda, flour, and banana puree. Mix well. Fold in nuts and pour into loaf pans. Bake at 350 °F for 50-60 minutes.

Makes 4 small loaves.

Soy Pork

Modified from Everyday Food here 

In a large ziplock bag combine:
1/4 cup soy sauce
large dollop mustard (dijon or yellow)
splash of Worcestershire sauce
large pinch brown sugar
1 large clove of garlic, minced

Squish ingredients together until combined, and add 4 boneless pork tenderloin chops. Add more soy sauce as needed to coat chops. Marinate for a few hours, turning occasionally. Heat grill or frying pan over medium-high heat and cook chops until browned, the reduce heat and cook until cooked through, turning occasionally. If desired, heat excess marinade until bubbly and reduced and serve over rice.

Mr. Moss Chocolate Chip Cookies

From Aaron's brother, who got it from one of his high school teachers

1 1/2 c brown sugar
1 1/2 c white sugar
2 c shortening
2 tsp vanilla
1 tsp water
4 eggs
2 tsp soda
2 tsp salt
4 1/2 c flour
1 12 oz bag choc chips

Cream sugars and shortening. Add vanilla, eggs, and water and combine well. Add soda and salt, then flour, and mix. Stir in chocolate chips.

Bake at 375° F for 10 minutes. Makes 6-7 dozen.

Grape Salad

From my sister's sister-in-law Becky Hicken

1 bar cream cheese
16 oz sour cream
1/2 c white sugar
1 tsp vanilla

4 lb grapes (2 bags)

1 c brown sugar
1/2 c chopped almonds

Using an electric mixer, combine cream cheese and sour cream. Beat in sugar and vanilla until blended. Take grapes off stems and wash and dry. Fold grapes into cream cheese mixture and spread in a 9x13 pan. Whisk brown sugar and almonds together and sprinkle over the grape-cream cheese mixture.

At this point, either serve right away or refrigerate for at least a few hours until it is chilled through and the sugar has carmelized. (The common opinion is cold is better!) This is really a rich dish, and the 9x13 size feeds 10-12 generously. Leftovers will keep in the fridge for a few days.