Dip update. cranberry sauce and banana bread

So I've spent the last 4.5 hours cooking. I baked a loaf of banana bread for Field Service coffee treat. (We meet at our house and have informed the group that at 8:45 there will always be coffee and maybe some sort of treat.)

Banana bread was probably the first thing I ever made by myself. The recipe is in an old Good Housekeeping Cookbook, that I took from my mom when I got married and I think she took it from Dad's mom shortly after they got married. That is not the recipe I made. This one I saw Giada Delarentis make on her show. Here 'tis:

Ingredients

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

Directions

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

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.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

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, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

Next I made the dips that I posted about earlier. All are very tasty, but as of right now (flavors may change overnight) I like the Thyme and Garlic one the best. Mmmm.

The other thing that I made to bring to this dinner is Cranberry Sauce. My friend is serving turkey as the main course...I just can't eat turkey without cranberry sauce. This is my favorite recipe...

Ingredients

• 2 cups dry Marsala
• 1/2 cup dried tart cherries
• 1 12-ounce bag cranberries
• 12 ounces frozen dark sweet cherries (about 2 2/3 cups), halved
• 1 cup (packed) golden brown sugar
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon ground allspice

Preparation

Combine Marsala and dried cherries in deep saucepan. Boil until mixture is reduced to 2/3 cup, about 8 minutes. Mix in remaining ingredients. Bring to boil, stirring occasionally. Reduce heat to medium, cover pan and simmer until cranberries burst and mixture thickens, stirring occasionally, about 8 minutes. Transfer to bowl. Refrigerate until cold, about 3 hours. (Can be prepared 1 week ahead. Cover; keep refrigerated.)

I made this yesterday and I keep going to the fridge to sample it. It is soooo, soooo good.