Good Eats

Craving cheesecake but don’t want to buy the whole thing for fear of eating it all?  Yep, we know that feeling. Well, here’s a way to get your next cheesecake fix but still keep it under control, or just a great gift idea — Decadence Gourmet Cheesecakes,  22 flavors of cheesecakes which come in these cute little 4-oz. jars. We’ve got our eyes on Blueberry Merlot, Outer Banks and, of course, Chocolate Decadence.

Now you can address your next cheesecake craving one small spoonful at a time.

www.decadencecheesecakes.com

Grand Junction, Colo.

970-256-4688

We’ve been making this banana bread for years and everyone always raves about it. Add walnuts or pecans if you like, but we like it just perfectly plain.

The Very Best Banana Bread

What you’ll need:

¼ lb unsalted butter (one stick, very soft)

1 cup sugar

2 eggs

1 ½ cup all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup mashed very ripe bananas (about 2-3 bananas)

½ cup lowfat or non fat sour cream

1 tsp vanilla extract

To make:

Preheat oven to 350. Grease with butter 9x5x3 inch loaf pan or a few small aluminum pans.

Cream butter, sugar with electric mixer until light n’ fluffy. Add eggs, beating well. Sift dry ingredients together and combine with butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Pour into pan(s). Bake 45-50 minutes if using large loaf pan, or about 25-30 minutes if using small pans. Place pans on slightly higher rack in oven so bottom of bread doesn’t bake too fast and be sure not to over-bake so the bread stays extra-moist. Enjoy!

From The Martha Stewart Cookbook