I love doing brunch; especially on the weekends. During the summer months we usually head to the Farmers Market first thing in the morning after the twins have a quick bite to eat. I love getting to the Farmers Market early when the produce is still not picked over and it isn’t to crowded. We drive eastbound to the Farmers Market and on a beautiful morning as the sun is rising above the trees, I sip on a cup of coffee and I just soak the moment in. I love this area and I love the country drive.
3/4 cup half and half
|Whisk eggs, half and half, salt and pepper in medium bowl. Pour mixture on top. Bake for 35 minutes until set.|
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1/3 cup shortening
1/2 cup sugar
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup semi-sweet chocolate chips
|Cream together shortening and sugar. Add eggs one at a time.|
|Gradually add in flour mixture alternating with banana. Stir in chocolate chips.|
|Pour in to a well greased 9″x5″x3″ loaf pan and bake for 50-55 minutes until tester comes out clean.|
Cream together shortening and sugar. At eggs one at a time by hand. In a separate bowl sift together flour, baking powder, baking soda and salt.
Gradually add to creamed mixture alternating with banana blending well after each addition. Fold in chocolate chips.
Pour in to a well-greased 9″x5″x3″ loaf pan. Bake at 350 degrees for 50-55 minutes until tester comes out clean.
Let cool slightly and remove from pan cooling completely on wire rack.