We're delighted to share our Aunt Nettie with you. She's agreed to answer any questions you might ask about vegetarian food, its preparation, and even clean-up tips. But we have to prepare you. She just might want to come right over to your house and help you fix dinner.
To send any questions to Ask Aunt Nettie, .
Dear Aunt Nettie,
I like to keep bananas in the house for the kids, but when the bananas develop little black spots on them, the kids won't touch them. Usually, I end up with two or three speckled bananas I throw in the garbage. I hate to waste, but what on earth can I do with them?
Howdy there, Donna,
I kin see yer a person what don't like throwin' good food out, an' neither do I, fer that matter. All us folks that raised up youngun's experienced the same problems of kids fussin' over fruits with li'l ole spots or specks on 'em. First thing is to tell them youngun's that no one is purfect and neither is things that grow in nature. Eatin' a banana with a few specks ain't gonna kill 'em--an' you tell 'em Aunt Nettie said so, ya hear?
Now, I come up with a dern good tastin' banana bread recipe with extra good fer you Brazil nuts an' dried pineapple an' coconut that makes this the best eatin' you ever done. Nice thing is it uses up three o' them big ripe bananas. That oughter take care of that speckled banana problem right quick.
Be sure 'n' let me know how ya likes it!
Yer ever lovin' Aunt Nettie
Dotted with a generous measure of crunchy Brazil nuts, this quickbread is on a crusade to make you fall in love with it. You can almost feel the bossa nova in every Brazillian bite of this knock-your-socks-off deliciously original version of banana bread. If you enjoy sweet breads that are ultra moist and not overly sweet, this is the ultimate. Crazy for coconut? This bread's pumped up with plenty of it. Can't get enough pineapple? You'll adore the bracing tang of the embedded bits of fragrant pineapple. A slice or two of this tropical treat makes a darned good breakfast paired with a mixed fruit salad and a cup of herbal tea.
BRAZILIAN BANANA BREAD
Yield: one 5 x 9-inch (23 x 13 cm) loaf and one 3 1/2 x 7 1/2-inch (8 x 19 cm) loaf
3/4 cup (180 ml) boiling water
3/4 cup (180 ml) raw Brazil nuts
2 1/4 cups (540 ml) whole-wheat pastry flour
2/3 cup (160 ml) dried grated or shredded coconut
3 large bananas, mashed
1/4 cup (60 ml) water
Note: If you cannot locate pineapple bits, use dried, unsweetened pineapple rings and cut them into bite-size pieces with kitchen scissors.
Aunt Nettie grew up on the farm. She did not eat out of a can or reach into the freezer. There was no microwave to pop her food into. Everything she made was from scratch. All the food she ate was natural, without pesticides. It was grown right there on the family farm, and she had to cook to survive. At eighty-three years young she still leaps and bounds around the kitchen and can shake, rattle, and roll those pots and pans with the best of them.
Nowadays, Aunt Nettie just shakes her head and complains, "Nobody cooks anymore. They have no idea about puttin' a meal together." She's on a mission. She wants to help those younguns eat better so they can grow up healthy like her own eight kids.