Cooking in Pajamas

Banana Bread 1.5-2 c. Ripe banana, mashed (approximately 2-3 large bananas) 1 c. Sour cream, fat free ½ c. Vegetable oil 1 c. Brown sugar (do not pack down) 2 Eggs, room temperature 2 tsp Vanilla 3 c. All purpose flour 2 tsp Baking powder 2 tsp Baking soda 1.5 tsp Cinnamon ¼ tsp Salt Chocolate Sauce 2 c. Unsweeten dark chocolate wafers 3 tbsp Butter ½ tsp Vanilla extract Preheat oven to 350˚F. Butter bundt pan if not using silicone mold. Combine banana and sour cream. Set aside. In a large bowl, whisk together the vegetable oil and brown sugar. Beat in one egg at a time. Then stir in the vanilla and the banana mixture. Combine the flour, baking soda, baking powder and salt. Slowly stir into the banana mixture. In a double boiler, melt the chocolate wafers with the butter. Add vanilla. Put 1/3 of the banana bread batter in the bundt pan and then add ½ of the chocolate sauce on top of the batter. Careful not to get chocolate on the side of the pan. Repeat with more batter, chocolate

Crepes 3/4 c. All purpose flour 1 c. Milk 1 Egg Sprinkle of salt 1 tsp Butter 1 tsp Olive oil Filling 5-6 White mushrooms, sliced 1/2 Red onion, sliced 2 c. Baby spinach, wilted Swiss cheese Olive oil Salt and pepper to taste Sauté the onions for a few minutes with small amount of olive oil. Then add in the mushroom and cook until the liquids (sweat from the mushroom) are gone. Season with salt and pepper. Set aside. Using the same frying pan, heat the baby spinach until just wilted. Set aside. Whisk together the flour and milk until smooth. Add egg. Set aside for 1 minute. Melt together the butter and olive oil in the microwave for about 20 seconds. Heat a large non-stick frying pan. To test the temperature, sprinkle some water on the pan and it should sizzle. Reduce the heat to medium. Lightly coat the surface of the pan with the oil mixture using a silicone brush. Pour 1/4 cup of crepe batter onto the pan and swirl quickly to spread the batter as much as possible. Cook for