Contributed by Ron Hutt

Ina Garten Sprial Ham Recipe

·  ·  8 1/2 oz Mango Chutney (or Orange Marmalade)

·  zest of 1 Orange

·  1 cup packed Light Brown Sugar

·  6 cloves Garlic

·  1/2 cup Dijon Mustard

·  1/4 cup fresh Orange Juice

1. Preheat the oven to 350 F.
2. Place ham in a roasting pan.
3. Mince garlic in a food processor and combine chutney with mustard, zest, juice, and brown sugar.
4. Pour this smooth glaze onto the ham and let it bake for one hour, until the glaze is browned.
5. Serve hot, or let cool to room temperature.

 OLD BLACK JOE CAKE

(cup of coffee, cup of Joe, in recipe)

2 cups sugar or splenda

2 cups flour can use almond flour

3/4 cup cocoa

1 tsp baking powder

2 tsp baking soda

1 tsp salt

1/2 cup oil

1 cup hot coffee

1 cup milk

2 eggs

1 tsp vanilla

Combine first 6 ingredients. In separate bowl, combine remaining ingredients; mix and add to first ingredients. Pour into bunt pan that has been sprayed with non-stick spray. Bake @ 350 degrees for 45 to 50 minutes.

Chocolate Glaze

1 cup confectioners’ sugar

2 tbs unsweetened cocoa powder

2 / 4 tbs orange juice

Mix the confectioners’ sugar and cocoa together. Stir in orange juice till it reaches a good consistency. Drizzle over the cake on the cooling rack.

ENJOY

Ultimate Banana Bread

Makes one 9-inch loaf

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

Ingredients

• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
• 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
• 2 large eggs
• 3/4 cup (5 1/4 ounces) packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, toasted and coarsely chopped (optional)
• 2 teaspoons granulated sugar

Instructions

1.      1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.

2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).

3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.