Karen's Cooking Corner

Ingredients
1 cup sugar
8 tablespoons SMC unsalted butter, room temperature
2 large SMC Certified Humane eggs
3 ripe bananas (available in SMC's Small Fruit Bag)
1 tablespoon SMC milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions

1. Preheat the oven to 325 degrees. Grease a 9 x 5 x 3 inch loaf pan.
2. Cream butter and sugar in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake 1 hour, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.
6. Enjoy! Spread slices with local, Lord Byron's honey or serve with a scoop of SMC ice cream!

For Banana Nut Bread, add 1/2 cup walnuts to the batter.

Ingredients:
4 Salmon Filets
2/3 cup melted Garlic Dill Butter
1/2 cup Original Hickory Syrup
1/4 cup Dijon Mustard

Directions:
Preheat oven to 400 degrees F.
Blend butter, syrup, and mustard over low heat until melted together.
Place in oven and bake until completely cooked through, about 8-10 minutes. Turn and baste salmon occasionally until flaky and done.
Glaze salmon with remaining sauce.
Enjoy!