Tidewater Kitchen 1 t. vanilla 2 eggs 1-1/2 cup2 all-purpose f lour, sifted 1 t. baking soda 1/2 t. salt 1/4 cup buttermilk 1 cup ripe bananas In a bowl, cream butter, sugar and vanilla together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat again until well blended and fluffy. Sift together flour, baking soda and salt and add to the creamed mixture alternately with buttermilk. Stir gently only until moist. Fold in bananas and nuts and pour into a
A Taste of Italy
greased loaf pan. Bake for 1 hour at 350°. BAKED APPLE CRUNCH For the filling: 6 tart apples, peeled, cored and sliced 1/2 cup sugar 1 t. cinnamon 1/2 t. nutmeg 1/2 t. ground cloves For the crunch: 1/2 cup flour 4 T. sugar 3 T. butter 1 t. vanilla extract Confectioners’ sugar for garnish
218 N. Washington St. Easton (410) 820-8281 www.piazzaitalianmarket.com
Combine apples, sugar, cinna70
