ADVERTISEMENT

Salted Caramel Banana Bread Ingredients: For The Banana Bread 2 cups AP flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ¾ cup brown sugar, packed ½ cup butter (1 stick), room temperature 2 eggs ⅓ cup sour cream 4 ripe bananas, mashed 1 ½ teaspoons vanilla For The Glaze ¼ cup brown sugar, packed 2 tablespoons butter 2 tablespoons heavy cream ⅓ cup powdered sugar 1/2 teaspoon kosher salt How To Make Salted Caramel Banana Bread: Preheat oven to 350 degrees F and grease a 9×5 baking dish. In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside. In a large bowl, beat the brown sugar and butter until creamy and then add the eggs one at a time. Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined. Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix. Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. While bread is cooling, make the glaze. In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat. Continue cooking until the sugar has fully dissolved, approximately 1 minute. Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth. Allow glaze to cool for 5 minutes before pouring it over the bread. Enjoy Voir

Salted Caramel Banana Bread Ingredients: For The Banana Bread 2 cups AP flour 1 teaspoon baking soda 1 teaspoon cinnamon ½ teaspoon salt ¾ cup brown sugar, packed ½ cup butter (1 stick), room temperature 2 eggs ⅓ cup sour cream 4 ripe bananas, mashed 1 ½ teaspoons vanilla For The Glaze ¼ cup brown sugar, packed 2 tablespoons butter 2 tablespoons heavy cream ⅓ cup powdered sugar 1/2 teaspoon kosher salt How To Make Salted Caramel Banana Bread: Preheat oven to 350 degrees F and grease a 9×5 baking dish. In a medium-sized bowl, whisk the flour, baking soda, cinnamon, and salt together. Set aside. In a large bowl, beat the brown sugar and butter until creamy and then add the eggs one at a time. Add the sour cream, mashed bananas, and vanilla to the sugar mixture and beat until combined. Slowly add the dry ingredients to the wet ingredients until just combined. Do not overmix. Transfer batter to the prepared loaf pan and bake for 55-60 minutes or until an inserted toothpick comes out clean. While bread is cooling, make the glaze. In a small saucepan, combine the brown sugar and butter and bring to a boil over medium heat. Continue cooking until the sugar has fully dissolved, approximately 1 minute. Stir in heavy cream and remove the pan from the heat. Add in the powdered sugar and salt, mix until smooth. Allow glaze to cool for 5 minutes before pouring it over the bread. Enjoy Voir

by

ADVERTISEMENT

Instructions:

In a spacious bowl, mix the thinly sliced cucumbers, sliced red onion, and sliced green bell pepper. Sprinkle with salt and set aside.

In a saucepan, bring the white vinegar, sugar, celery flakes, and red pepper flakes to a boil over medium heat.

Once boiling, remove the saucepan from heat and add two handfuls of ice. Stir until the ice completely melts.

Arrange the salted cucumber, onion, and bell pepper mixture into large-mouth canning jars, filling either two quart-sized jars or one half-gallon jar.

Pour the vinegar mixture over the vegetables, ensuring they are fully submerged.

Store the jars in the refrigerator, and relish in the freshness of this salad for up to two months. Enjoy!

.