Ultimate Banana Bread

1 1/2 Tbs. milk/soymilk

1 tsp. lemon juice

3 ripe bananas

2 eggs

1 tsp. vanilla

1 cup sugar

1 stick butter/ margarine, softened

2 Cups flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup chopped nuts, dried cranberries or raisins

Preheat oven to 350 degrees, grease and flour a large loaf pan or bundt pan

Combine milk and lemon to sour

Mash bananas in a large bowl.  Add eggs, sugar and softened butter.  Stir till smooth-can use mixer or food processor.  Add milk/lemon mixture. Combine dry ingrediants and add to batter.  Stir in chopped nuts and/or fruit.  Pour batter into greased and floured pan and bake for 1 hour a@ 350.  Let cool 15 minutes before removing from pan.  Sprinkle with powdered sugar if desired.

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Fish Tacos

There are many variations of fish tacos.  You  can use corn or flour tortillas which is what I use; salsa, tarter sauce or coleslaw which is my favorite.  I use fresh breaded tilapia, but the frozen tilapia works just as well.

Tilapia-fresh cut into sticks or frozen fish sticks

Tortillas-flour  or corn

Coleslaw with coleslaw dressing

Avocado, sliced or mashed

Cheese, cheddar/jack shreaded

oil

salt, pepper

chopped cilantro

2 tsp. dried onion flakes

salsa

Mix the coleslaw with the dressing, add chopped cilantro, dried onions, and salt and pepper to taste.  Set aside.  Cook the fish sticks (fresh or frozen) in a frypan with oil on medium low heat till crispy.  Remove fish sticks and keep warm in oven.  Place a tortilla in frypan and sprinkle with grated cheese.  Top with a fish stick and 2 Tbs. coleslaw and sliced or mashed avocado.  Add salsa if desired and wrap the tortilla around the fish.

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Heavenly Blueberry Muffins

Blueberries are my favorite fruit.  I remember when I lived on Kauai, Hawaii, being in the grocery store in 1978 and a half pint of blueberries was $6.00.  I cried.  I did not buy them.  I am making up for it now!

1/2 Cup butter/margarine

1/2 Cup milk/soymilk

2    Cups flour

1    Cup sugar

2    Eggs

2    tsp. baking powder

1/2   tsp. salt

2 1/2 Cups blueberries

1/2   tsp. vanilla

1/4 tsp. lemon extract

coarse ground crystallized sugar

Cream together butter and sugar till fluffy.  Add eggs one at a time and mix. Add vanilla and lemon extract.   Sift dry ingredients and add to mixture a little at a time alternating with milk.

Mash 1/2 cup blueberries and stir in by hand.  Add the remaining blueberries and stir.  Grease muffin tins well ( I use margarine) or use cupcake liners.  Fill each muffin cup till almost full.  Sprinkle with crystallized sugar.

Bake at 375 degrees for 30 to 40 minutes, till golden brown.

Cool at least 15 minutes before removing from pan

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