Cinnamon Banana Bread


  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions: banana-bread-1

  1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
  2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
  3. In a small bowl, mash the bananas and mix in the milk and cinnamon and vanilla.
  4. In another bowl, mix together the flour, baking powder, baking soda and salt.
  5. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
  6. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, place on rack and cool completely before slicing. Enjoy your banana bread!
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Labneh – Homemade Yogurt Cheese

How to make homemade Labneh for your next Cheese Plate

Labneh is strained yogurt cheese that you can make from whole fat yogurt. All you need is cheese cloth and a strainer.

Step 1) Line strainer with cheese cloth and dump all yogurt into cheese cloth. Place strainer with cheese cloth and yogurt over a bowl to let the whey from the yogurt strain.21st-labeh

Step 3) Bring the sides of cheese cloth up, and tie to cover top of the yogurt. Then place a weight on top of the tied cheesecloth to help press whey out of the cheese.

Step 3) Place the bowl containing yogurt in the fridge and let sit for three days.

Step 4) Take bowl out of fridge and unwrap the cheese cloth to test the density of the yogurt by touching it. Take the yogurt and dump into a bowl. Add any ingredients you want in your Labneh and mix together*.

Step 4) Roll Labneh into balls and place on cheese board or roll into logs, place onto saran wrap and roll tight. Keep refrigerated for up to five days.

*Labneh will take on the taste of any ingredients you mix it with, here are three recipes to try with you Labneh:


Honey Almond Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 4 oz Sliced Almonds
  • 2oz Honey

Once you convert yogurt to labneh, add sliced almonds and honey to a bowl with the labneh and mix until honey is fully incorporated.

Roll into balls and serve on cheese plate or roll into logs and store in fridge for up to five days


Olive Oil and Herbed Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 2oz Extra Virgin Olive Oil
  • 1T Chopped Oregano
  • 1T Chopped Rosemary
  • 1T Chopped Thyme

After converting yogurt into labneh, dump labneh into a bowl, add all the ingredients and mix.

Once mixed, roll into balls and place on cheese plate and drizzle more olive oil on top, or roll into logs and store in fridge for up to five days.


Red Wine and Shallot Labneh

  • 12 oz Whole Yogurt
  • (Use for converting into Labneh Cheese)
  • 1 Whole Shallot
  • 2 Garlic Cloves
  • 8oz Red Wine (Your Choice)
  • 1T Olive Oil
  • 1T Butter

Place sauce pot on stove and turn onto medium high, pour olive oil into pot and heat up

While olive oil is heating up mince garlic and shallot and place into sauce pot. Cook garlic and shallots until translucent.

Once garlic and shallots are translucent pour in 8oz of red wine and boil.

Once red wine is boiling turn heat down and simmer for 45 minutes or until red wine has reduced to a thick sauce. Once red wine has thickened add 1 T butter and mix.

Pour mixture into bowl and let cool in fridge for one hour.

After sauce has chilled, pull out labneh and red wine sauce and mix together until red wine sauce is evenly incorporated throughout labneh.

Roll into balls and serve on cheese plate or roll into a log and store in fridge for up to five days.


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Candy Cane Hot Chocolate


  • 1/2 cup sugar
  • 1/3 cup cocoa
  • 1/4 cup water
  • 1/8 teaspoon salt
  • 4 cups milk
  • 4 candy canes


In a large saucepan, combine sugar, cocoa, water and salt. Cook over low heat, stirring constantly until cocoa dissolves. Stir in milk. Cook over medium heat until hot (do not boil). Pour into 4 cups, place 1 candy cane in each cup. Makes 4 9-ounce servings.

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Homemade Eggnog


  • 2 cups milk
  • 1 tsp vanilla
  • 1/4 tsp whole cloves
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 6 eggs
  • 3/4 cup sugar
  • 2 cups whipped cream


Heat the milk, vanilla and spices, slowly bringing to a boil. Meanwhile, whisk the eggs and sugar. Once the milk mixture has come to a boil, add the eggs and sugar and heat to 160⁰F – approximately 2-3 minutes. Pour through a strainer to remove any cooked egg and the whole cloves. Chill overnight. Before serving, whip 2 cups of heavy whipping cream in a bowl, using a whisk or electric mixer. Whisk until frothy. Add whipped cream to chilled eggnog mixture and combine well. Enjoy!

Click here to see step by step directions for this recipe!

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Pop’s Sugar and Cream Pie

From WDA team member Scot Dutcher: Here is an old family favorite of ours; “Pop” is what we called my Grandpa and this was his favorite pie. The recipe dates back hundreds of years because of its simple ingredients (flour, sugar and cream), all of which were usually on hand regardless of social status.


  • 1 C flour
  • 3/4 C sugar (you may want a bit more depending on taste)
  • Cream (or Half and Half)
  • Pie Crust


  1. Mix flour and sugar. Pour it into a deep pie crust.
  2. Pour in cream to fill pie crust.
  3. With a fork, poke all around the pie crust. Twice around is plenty, be careful not to overdo it.
  4. Bake at 375 for 30 to 45 minutes until the cream starts to brown.
  5. While hot, add pats of butter on top and let cool to room temperature. Serve with cream spooned from the pie.

“Finger Pie” variation:

For those that prefer more of a “custardy” texture mix the flour/sugar and cream in the pie crust with your fingers. You must use your fingers to avoid damaging the raw pie crust prior to baking, thus the name “Finger Pie.”

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