Pecan Banana Bread by Erica Wilson

  2.5 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 6 overripe bananas 1.5 cups sugar 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled 2 large eggs 1/2 teaspoon of allspice and 1 tsp. cinnamon 1 cup toasted pecans, finely chopped Preheat oven to 350 degrees. Lightly butter a 9… Continue reading Pecan Banana Bread by Erica Wilson

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Seared Scallops with Warm Tuscan Beans

4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture) Pair this one-dish meal with a side of garlic bread. It’s perfect for sopping up every last drop of the delicious sauce. Ingredients 2 tablespoons olive oil, divided 1 1/2 pounds sea scallops 1/4 teaspoon salt 1 cup prechopped onion 1/8 teaspoon… Continue reading Seared Scallops with Warm Tuscan Beans

Strawberry Cheesecake Ice-Cream Recipe by Erica Wilson

Ingredients 2 cups half-and-half 1 cup whipping cream 1 cup minus 2 tablespoons sugar 3 tablespoons strawberry preserves (not jelly) 1 cup diced strawberries (partially dried) 1 (Kroger Brand) small cheesecake approx., 6 inches round (diced) 1 teaspoon vanilla extract Directions Combine half & half, whipping cream and sugar in a large saucepan and place… Continue reading Strawberry Cheesecake Ice-Cream Recipe by Erica Wilson