banana bread photo
Photo by RBerteig


1/3 cup/80 mL vegetable shortening
1/2 cup/125 mL sugar
2 eggs
1 tsp/5 mL Watkins Original Double-Strength Vanilla
3/4 tsp/4 mL Watkins Banana Extract
1-3/4 cups/440 mL all-purpose flour
1 tsp/5 mL  baking powder
1-1/2 tsp/7.5 mL Watkins Ground Cinnamon
1/2 tsp/2.5 mL baking soda
1/2 tsp/2.5 mL Watkins Sea Salt
1/4 tsp/1.2 Watkins Ground Nutmeg
1 cup/250 mL mashed ripe banana
1/2 cup/125 mL chopped walnuts

Grease bottom only of a 9 × 5-inch/23 × 13-cm loaf pan; set aside. In large bowl, cream together the shortening and sugar until light and fluffy. Mix in the eggs and vanilla and banana extracts until well combined. In another bowl combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add alternately with bananas to sugar mixture; mix well. Stir in nuts. Pour into prepared pan. Bake at 350°F/180ºC for 45 to 50 minutes or until bread tests done. Cool in pan on rack 5 minutes. Turn out of pan and cool completely on rack. To store, wrap tightly and refrigerate.

Makes 1 loaf, 12 servings.

Grilled Vegetables Recipe

8 oz/225 g fresh whole mushrooms
2 medium zucchini, cut into 1-inch/2.5 cm slices
1 red bell pepper, cut into 1-inch/2.5 cm slices
2 onions, cut into 1-inch/2.5 cm slices
10 cherry tomatoes
1 1/2 tbsp/22.5 mL oil
1 tbsp/15 mL Watkins Organic Italian Seasoning
1 tsp/5 mL Watkins Organic Mediterranean Sea Salt Grinder to taste
1 tsp/5 mL Watkins Pure Ground Black Pepper to taste
Grated Parmesan cheese to taste
Watkins Cooking Spray
Toss vegetables and Organic Seasonings together in a large bowl. Thread
vegetables on metal skewers and place on grill until crisp and tender
(approximately 20-30 minutes; turning as needed). When done, sprinkle
with Parmesan cheese (optional).
Vegetables can be roasted. Place vegetables on a cookie sheet, sprayed
with cooking spray, and sprinkle with sea salt and pepper. Bake the
vegetables at 350°F/180°C for 30-45 minutes or until done. When done,
sprinkle with Parmesan cheese (optional).

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