E- mail:  okeechobee@ifas.ufl.edu 

December, 2008

Feature Article - for release December 10, 2008.

Contributed by Heather Menendez

Banana bread is 4-H leader’s family favorite

Having been involved in 4-H for 44 years, Miss Debbie has seen a lot of change. Her mother was a 4-H group leader when she was a child and she remembers peaking around the corner and listening in when she was too young to attend.  

This exposure, lead her to 4-H opportunities that she took advantage of including travel, learning experiences, fun, and eventually a job that she loves. “I get to do a lot of the same things I did as a kid and get paid for doing it, what joy.” Miss Debbie proclaimed.  

When she was younger Miss Debbie taught teen parenting part time at IRCC, and math at a middle school. In 1995 while she was teaching she was involved in 4- H, the extension officer at the time brought her a job application. Then the agent kept in touch until she not only turned in the application but also accepted the position.

Her actual job title is extension agent for family consumer science and 4-H advisor. Miss Debbie has a Masters degree in Agriculture and Extension Education, a Bachelors degree in Finance and is University of Florida faculty.

“Cooking always brings back wonderful memories and is fun,” stated Miss Debbie.   “I grew up baking and cooking with both my mother and grandmother. They would send me items in the mail when I was in college,” she said. “I’m not sure where this recipe came from but they probably invented it.”
 

Banana Bread

Makes 16 servings with ap­proximately 212 calories.

Utensils needed: Measuring spoons, measuring cups, sifter, 2 bowls, spatula or spoon, mixer, 9x13” pan

Ingredients: ½ cup Crisco 1 cup sugar 1 egg beaten 1 cup + 1 banana mashed very ripe bananas 2 cups all purpose fl our ½ tsp. Salt 1 tsp. Baking soda 3 tbsp. Buttermilk brown sugar chopped pecans.

Preheat oven 350 degrees, pre­pare pan by greasing and flouring the pan.  Cream together Crisco and sugar. Add egg. Add bananas. Sift together fl our, salt, and baking soda. Add alternately with butter­milk, ending with dry ingredients. Pour into pan sprinkle top with brown sugar and pecans. Bake for 30- 35 minutes until top is browned and cooked throughout. Cut into squares and serve warm or cooled.

This is a great breakfast for any special occasion.  

If you would like to share your opinion, and your favorite recipe please contact the author at:  Kitchen_talk@yahoo.com

More information is available on our Okeechobee web page, http://okeechobee.ifas.ufl.edu.  If you need additional information, please email us at okeechobee@ifas.ufl.edu or call us at 863-763-6469.  Local residents can stop by our office at 458 Hwy 98 North in Okeechobee.   Go Gators! 

-30- 

Trade  names, where used, are given for the purpose of providing specific information. They do not constitute an endorsement or guarantee of products named, nor does it imply criticism of products not named. The Florida Cooperative Extension Service - Institute of Food and Agricultural Sciences is an equal opportunity/affirmative action employer authorized to provide research, educational information, and other services to individuals and institutions that function without regard to race, color, sex, age, handicap, or national origin.  Florida Cooperative Extension Service / IFAS / University of Florida.  Larry A.  Arrington, Dean. Last update: 12/10/2008.  This page is maintained by Dan Culbert