The 2009 National Hall of Fame 5K Race was in question for today since Shane and I did our long run and also since I hadn’t done any running of the training sort all week while in South Carolina. I picked up my race packet Saturday just in case since there was no registration on the day of the race. Well, I did it. Went for a 3 mile walk with Shane then off to the race. I ran it in 25.3. Not my best not my worst.
Following the race, it was a rush to get home and showered because we had an invitation to The Munson Williams Proctor Arts Institute Sponsors and Business Members Brunch. It was in honor and to introduce the new President of Munson Williams, Daniel E. O’Leary, Ph.D.
We met some of our neighbors whom we had never had the pleasure of meeting previously. Turned out they new my parents as they were all members of the Garden Club years ago.
We sat with Bob of the couple, Nancy and Bob…Nancy was too exhausted to attend after a physically and emotionally challenging weekend thus far. We missed you, Nancy!
The food was buffet style and plentiful of fruits and sweet cookies and breads. They had broccoli quiche, traditional quiche and also zucchini quiche. They offered scrambled eggs, your standard brunch meats of bacon, sausage as well as a champagne chicken. There was a delightful poundcake french toast served with peaches. For those who chose to add syrup to their french toast, it was a disappointment because the pound cake didn’t handle the added moisture very well. All in all, a wonderfully successful welcoming brunch for Dr. O’Leary.
Once home, Ted and Shane went into the yard for some grueling sticks and branches pick up duty. I did house chores as well as managing to bake up a couple of beauties. 1. Rose Water and Caraway Butter Cookies. 2. Banana Tea Cake.
Rose Water and Caraway Butter Cookies, 48 cookies The taste is very mild but interesting with the rose water and caraway. Don’t be tempted to add vanilla as it will detract from the rose water essence detectable in this cookie.
- 1 cup Butter, softened to room temperature
- 1/2 cup honey
- 2 eggs
- 2 cup flour
- 1 tsp baking soda
- 2 TBS Rose Water
- 2 TBS Caraway Seeds
Preheat oven to 375 F. Cream the butter and honey. Add the eggs and beat well. Mix the flour, baking soda and add to the butter mixture. Stir in the rose water and caraway seeds. Drop by 1 1/2 tsps onto a greased cookie sheet. Flatten an bake for 8 – 10 minutes.
Next on the list was to use up some whole milk some “intruder” left in our fridge.
Banana Tea Cake, Makes 1 9×4 loaf or you can use a square baking dish but change the bake time accordingly.
There is NO butter or added fat in this recipe. The fat is in the egg yolk and the whole milk. Also, to avoid adding fat, the bananas work well.
- 1 1/2 cup sugar
- 2 bananas
- 1 tsp vanilla extract
- 2 eggs
- 2 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk (you may also use yogurt or buttermilk)
- 1 tsp cinnamon
Preheat oven to 350 F. Grease the baking dish you will use to bake. Beat the sugar and the bananas REALLY well, about 3 minutes. Add the eggs and beat again for 2 minutes. Mix the flour, baking powder, baking soda, salt and then blend in gently to the wet mix…JUST until combined. Add the milk and the cinnamon and again, mix JUST until combined. Pour the batter into your pan and bake 1 hour for the loaf pan and about 40 minutes for the square pan. Test with a knife to insure doneness.
As for tonight, there is some pretty interesting things being grilled and cooked. Stay tuned. Have a great Sunday.
