33 Cookbooks

I love cookbooks. I never go into a bookstore without visiting the cooking section—and usually have to talk myself out of buying one or two or ten. As such, over the years I have collected quite a few. Thirty-three to be exact. And by 33, I mean that’s the bare-minimum-absolutely-must-have number.

The problem is that—in addition to the amount of precious space they take up—I rarely use the majority of them. And by majority, I mean all but 5 books—and for 4 of those, I only open to one recipe.

But, of course, I can’t bear to part with any of them. Thus I have decided to make it a point to dust these babies off and use them more often! What better way to help me stay on task than to rope you in as well by chronicling my navigation through all of them?

First up, I decided to start with quick breads…because, why not? Okay, so the idea wasn’t completely my own: awhile back Becca texted me that I should write about quick breads—and since I love them, it seemed like a logical place to start!

Quick breads are those which do not use yeast, but rather use other ingredients, like baking soda or baking powder, to leaven them. When I hear “quick breads,” the first thing that comes to mind is banana bread (or zucchini or pumpkin), but quick breads also include muffins, biscuits, scones, beer breads, and pancakes/waffles.

I mean, who doesn’t like at least something on that list? Or in my case, everything on that list! But I’m going to start with the one I make the most: banana bread. Actually, that’s a lie—I make pancakes and waffles the most, but I’m just rolling with it because my brain has already committed to banana bread.

For the record, I’m not being lazy when I say banana bread rather than Banana Nut Bread because I’m weird and I generally don’t like nuts in my baked goods. So if you’re not weird and do like nuts, then go ahead and add a cup of chopped nuts. Perhaps it’s the Texan in me, but I think if you are going to add nuts, pecans are the way to go.

This recipe comes from the Fredericksburg Home Kitchen Cook Book, 13th Edition. Or as it’s commonly called in my family “The Light Blue One”. My mother has the 12th Edition aka “The Yellow One.” Ironically you can find “The Yellow One” on Amazon, however, we (aka The Family) have always gotten our books—usually gifts for special life events, like moving into your own place—from Der Kutchen Laden (unless one of my aunts texts me after reading this to tell me otherwise!), which is a great little kitchen store on Main Street in Fredericksburg.

As you might have guessed from the picture, it is easily my most used cookbook (and yes, that’s coffee at the top and no amount of scrubbing will get it off). The original Banana Loaf Bread recipe was written by Mrs. Robert F. Heiden and debuted in the 9th Edition (I’m not sure what color that was)—so it should be in all subsequent editions.

A couple of things about the original recipe: it calls for shortening but since that isn’t always the easiest thing to find depending on your geography (like when I was living in Australia), I switched it for butter and never looked back. But if shortening is your jam, by all means, use that. Also, I upped the mashed bananas by ½ cup because I like that it keeps the bread it very moist (FYI dried-out banana bread is considered a tragedy in my house).

Banana Bread

  • ½ cup of butter, softened
  • 1 cup of sugar
  • 2 eggs
  • 2.5 cups of mashed bananas (about 3-4 bananas)
  • 2.5 cups of flour
  • 1 tsp baking soda
  • 1 tsp vanilla

Preheat oven to 350°F. Grease and flour a loaf pan (or set of mini loaf pans). Cream butter and sugar. Add eggs, one at a time, beating well after each one. Add bananas and vanilla and mix thoroughly. Add flour and baking soda and mix they are fully incorporated. Pour into pan(s) and bake for 40-45 minutes (less for mini loaf pans) or until golden brown and inserted toothpick is clean. Flip onto a cooling rack and remove pan to allow to cool completely.

Or don’t because warm banana bread with a little butter slathered on top is divine. 😋

Room With A Rainforest View

As previously mentioned, our stay on the Big Island was split by spending a couple of nights in Kona and then packing up to head to the eastern side of the island to Hilo.  Actually we didn’t quite make it to Hilo, as we opted to spend the night closer to the volcano and stayed at the Volcano Inn, which is on Kilauea.

If you are expecting to see lava fields when staying at the Volcano Inn, then you’re going to be disappointed because it sits smack dab in the middle of a lush rainforest.  But we knew that going in and were excited by the completely dramatic shift from our Kona views.  All the colors were so vibrant–especially these red flowered plants–that they almost looked fake.  I totally kept touching them to make sure they were real!

Even more foreign was waking to the sounds of the rainforest.  We wandered down to breakfast, which included fresh banana bread and baked papaya with yogurt, bananas, and pineapple.  Since we were flying out to Kauai later that afternoon, we thought it was the perfect time to sample our fruit we purchased the day before from the South Kona Fruit Stand–and we didn’t want any of it confiscated at the airport!

After breakfast we went for a small hike into the rainforest, but were warned to stay on the path–which we did.  No one wanted to get lost because ain’t nobody got time for that: we had a helicopter tour and to find the Tsunami Clock of Doom before our flight to Kauai later that afternoon!

Soon it was time to pack up and depart from this perfect little hide-away spot, but adventure was calling!

trunk

PS–I would like to take this time to clarify a certain picture (above) floating around Facebook that was taken at the Volcano Inn.  Despite what the picture shows–we did NOT make April ride in the trunk of the car!  I assure you she made it safely back to Minnesota!

Aloha!