Gramma Krista’s Cooking’ Cookbook. Farm girl turned city girl turned suburban mom. My degree is in Family and Consumer Science Education…that’s “home ec” to the old school crowd. While I’ve spent a good deal of time as both a student and a teacher exploring the ins and outs of food and nutrition, baking, and meal planning, I credit countless hours in the kitchen with my mom and 10 years of 4-H with providing the foundation for my knowledge of all things food and my love of cooking.
Free Recipe from Gramma Krista at the bottom of this page
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We know that anyone receiving this as a gift will be thrilled, so we have offered discounts when ordering more than one. This is great for Christmas, Easter, Birthdays, Get Well, Weddings, Anniversaries, Thank You, Mother’s Day and even just to get that special cook in your life some more ways to wow you in the kitchen. Great food, family and loved ones always equal lifetime memories! Like this one….
Banana Pound Cake adapted from Taste of Home
3 teaspoons plus 3 cups sugar, divided
1 cup butter, softened
1 cup mashed ripe bananas (about 2 media)
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
1/2 cup brown sugar
1/2 cup finely chopped pecans
2 tablespoons butter
1-1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In
a large bowl, cream butter, and remaining sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Stir in bananas and vanilla. Combine flour and baking soda; add to the creamed mixture alternately with sour
cream, beating just until combined. Pour into prepared pan (pan will be full).
Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a skillet or saucepan, brown the butter. Add powdered sugar, vanilla, and milk. Whisk until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month.
Yield: 12-15 servings.
* I made and froze this a week before serving, then thawed it the day before my guests arrived and glazed.
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