Banana Flavored Wacky Cake

            This banana cakes takes just a few ingredients and turns out so light and moist.  It requires no eggs, butter, oil or milk and is quite easy to throw together.  It is great to eat for breakfast, as a snack or for dessert.   We enjoy it iced with a cream cheese frosting or a delectable chocolate frosting.  

 

 

• 3 c. all-purpose flour
• 1 ½ c. sugar
• 2/3 c. water
• ½ c. canola oil (or sunflower or vegetable oil)
• 4 very ripe mashed bananas
• 2 T. apple cider vinegar
• 2 tsp. baking soda
• 1 tsp. cinnamon
• ½ tsp. salt

This recipe is a bit more elaborate than my other Wacky Cake recipes but I found that making this cake with just minimal ingredients producing a cake with too much “chew” and just not right.  Adding in the extra ingredients produced a lighter cake with the right texture in my opinion.

To begin with, preheat your oven to 350 degrees.  Set out a 9”x13” cake pan.

In a large bowl, combine all the ingredients together.  You can use a mixer but I have found just using a spoon does a nice job and makes less of a cleanup. Once the batter is smooth, pour it into the cake pan and bake for 30-33 minutes or until golden brown and an inserted toothpick comes out clean.  Allow the cake to cool a bit and then frost it. 

 

     Be sure to check out my recipes for other wacky cakes including:  White Wacky Cake, Chocolate  Wacky Cake and Apple Wacky Cake.  

 

 

  If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!

 

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The Best Homemade Tartar Sauce Recipe

    This recipe is super easy to make in just a few minutes time.  It turns out creamy and very flavorful; so much so that you’ll never want to buy the jarred stuff again.

• 1 c. mayonnaise 
• ¼ c. finely chopped dill pickle
• 2 T. lemon juice
• 2 tsp. dill weed finely chopped
• ¼ tsp. pepper

• 1 tsp. spicy brown mustard (optional, but highly recommend using it)

 

Other optional ingredients include capers, diced onions, hot sauce or a bit of Worcestershire sauce.  I prefer it the basic way with only the addition of the spicy brown mustard but adjust and add to your personal tastes.

In a medium sized bowl, combine all the ingredients, stir well and then chill for at least 30 minutes to an hour.  Tartar sauce gets better and better over time.  It can be stored in the refrigerator in an airtight container for up to 2 weeks.  

Serving: 2 T. has about 1 carb.

Tartar sauce is just not for fish.  Serve it with shrimp, hamburgers, naan bread, French fries, or a dip for veggies.

 

  If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!

 

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Cooking Fluffy Scrambled Eggs in a Cast Iron Skillet

                I LOVE to cook in my cast iron skillets.  My most favorite thing to cook in cast iron is of course cornbread but I make a lot of other things in them too and today I am going to show you how to cook eggs in the cast iron!  It is so easy to make perfect scrambled eggs in a cast iron that doesn’t stick and they taste so good this way!

                 First, turn on your stove to medium-high and put your seasoned cast iron skillet on the stove to heat up.  Once it begins to get hot, add in either a tablespoon of butter, lard or even coconut oil.  Don’t skimp on the “fat”.  These kinds of “fat” are healthy and natural and provide a lot of benefits and make your eggs turn out so lovely.

 

                 While your ”fats” are melting , take 6 or more eggs and whip them thoroughly in a bowl.  Be sure to whip them extra good.  This adds air into the mix and helps make them nice and fluffy when they cook.

                 Once the skillet is nice and hot and the eggs are whipped properly, pour the eggs into the skillet.  Don’t stir the eggs or touch them for the first 20-25 seconds.  Just let them cook.  Then take a spatula and go around the edges to loosen the eggs and then you can start “stirring” eggs as they cook.

                 Once the eggs are cooked, scoop them out of the pan and enjoy.  There you have it.  That is all there is to it!  Enjoy!

                Be sure to check out more of my cast-iron skillet cooking recipes: Cast Iron Skillet Cornbread, Roast Dinner, and Cast Iron Skillet Banana Bread.

 

  If you give this recipe a try, please take a picture of it and tag me on Instagram @countrifiedhicks and use the hashtag #countrifiedhicks so I don't miss seeing your post!

 

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