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Dash of Class: October recipe roundup

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Food column by Nora Sweat

By Nora Sweat

Here we are at the end of the month again and I have several interesting recipes for you.

A reader emailed me and asked me about Mr. Gene Baskett’s Apple Banana Cherry Nut Bread from a recipe last year. It seems the original recipe didn’t specify the type of cherries. The Baskett family said it’s chopped maraschino cherries, the type often used for ice cream sundaes and such. This would be an excellent time to make some of these loaves and freeze them. The recipe calls for apples, which are in season.

There are a couple vegetable recipes, Paula Deen’s Tomato Pie and Fried Corn. At this time of year, gardens have just about stopped producing, but you might still get some tomatoes at a farmers market or the grocery.

The final recipe, Banana Split Pie, is reminiscent of teen years and your favorite ice cream place. When preparing, include the young ones at home, the steps are easy enough for them to help.

Remember, you always can submit a recipe for Recipe Roundup or if you have lost one of your family favorites, let me know and I will search for you.

Nora Sweat, author of “Mama and Me,” is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.com or by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Apple Banana Cherry Nut Bread

3 eggs

1-1/2 cups of sugar

3/4 cup vegetable oil

1 teaspoon vanilla extract

3 cups all purpose flour

2 teaspoon baking powder

2 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon lemon juice

2 cups peeled and chopped apples

2 cups mashed bananas

1 cup of chopped maraschino cherries

1 cup of chopped pecans or walnuts

In a mixing bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Add lemon juice, stir in apples and bananas. Add cherries and nuts, stir until completely mixed, let set for 10 to 15 minutes.

Spoon into two greased 9-by-5-by-3-inch loaf pan. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from loaf pans. Wrap in plastic wrap and aluminum foil while still hot and freeze. This locks in the flavors of the bread.

Yields: 2 loaves

Source: Gene Baskett

Note: Mr. Baskett added: “You can also add two shots of Kentucky Honey Bourbon or Woodford Reserve if you like.”

Tomato Pie

1 ¼ pounds tomatoes cut into ½-inch sliced

1 pastry shell, baked

½ cup thinly sliced green onions

2 tablespoons minced fresh basil

¼ teaspoon salt

¼ teaspoon pepper

½ cup reduced fat mayonnaise

½ cup shredded reduced-fat cheddar cheese

2 bacon strips, cooked and crumbled

2 tablespoons shredded Parmesan cheese

Place half of the tomatoes in pastry shell. Top with green onions and then remaining tomatoes. Sprinkle the basil, salt, and pepper. Combine mayonnaise and cheddar cheese; spread over tomatoes, leaving 1 ½ “around the edge. Sprinkle with bacon and Parmesan cheese. Bake the pie at 350 degrees for 30-35 minutes or until tomatoes are tender. Yield: 2 servings

Source: Paula Deen

Fried Corn

3 tablespoons butter

4 cups fresh corn kernels

1 teaspoon salt

½ teaspoon sugar

2 tablespoons fresh basil, thinly sliced

In a medium skillet, melt butter over medium heat. Add corn, salt and sugar; cook, stirring occasionally, 12 to 15 minutes or until the edges of corn are lightly browned. Stir in basil. Serve the corn immediately.

Source: Paula Deen

Banana Split Ice Cream Pie

1 graham cracker crumb crust

1 egg white, lightly beaten

1 ½ cups chocolate ice cream

1 ½ cups vanilla ice cream

1 large banana

1 cup sliced fresh strawberries

2 tablespoons chocolate flavored syrup

2/3 cup frozen whipped dessert topping, thawed

Brush pie shell with egg white. Bake at 375 degrees for 5 minutes. Cool on a wire rack.

In a chilled small bowl, stir chocolate ice cream with a wooden spoon just until softened. Spread chocolate ice cream on the bottom of the crust. In another chilled small bowl, stir vanilla ice cream just until softened. Spread vanilla ice cream over the top of chocolate ice cream. Cover and freeze for at least 4 hours until firm.

Arrange banana and strawberry slices on top of ice cream layers. Drizzle with chocolate syrup. If desired, top each serving with whipped topping.

Source: Better Homes and Gardens