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I always line my loaf pans and cake pans on the bottom with waxed paper. By doing so, you can just run a knife all around the
edge of the pan to easily remove the cake. Put the pan on a sheet of waxed paper and trace around it with a pen and then cut
out. If making a liner for a tube or Bundt pan, draw around the pan the same way. Cut out the circle, fold in half, then half
again and cut out a rounded tip to fit over the center of the tube pan.
Back on July 4, 1979, when the nation was celebrating it’s Bi-Centennial (1776-1976), Thomas County (Thomasville)
was celebrating their 150th birthday!
To commemorate the event, the local Chamber of Commerce decided to commission
an art student from Valdosta State College, to design an official logo to put on the back of the local Southern Bell telephone book.
(see below).
We were living in Thomasville, where I had a local home bakery and catering business. I decided to
bake a big sheet cake duplicating the logo and present it to the Chamber of Commerce. I went to a class in Tallahassee to learn how
to do the Wilton “color flow” technique. I wanted to be sure it was an exact duplicate and I needed this experience to make the stripes
in the flag flow correctly.
Cream Cheese Banana Bread
A good way to add those “speckled” bananas. Besides you want them to be turning brown for best flavor. A
great way to enjoy your morning coffee.
8-oz. cream cheese, softened
¼ cup (1/2 stick) butter, softened
1 cup granulated sugar
2
eggs, lightly beaten with a fork
1 tsp. vanilla
2¼ cups all-purpose flour
1½ tsp. baking powder
½ tsp. baking soda
2 ripe medium size bananas,
mashed with a fork, (about 1 cup)
1 cup chopped nuts (pecans or walnuts)
Preheat oven to 350 degrees. With electric mixer, beat
the cream cheese, and butter together till smooth. Add sugar, creaming well. Add eggs and vanilla, beating just until smooth. Sift
together the flour, baking powder and baking soda and add to creamed mixture, in thirds, just till smooth. Using a rubber spatula,
stir in the mashed bananas and nuts until well combined; spoon into a greased and floured 9-inch loaf pan. Bake for 1 hr. and
5 to 10 minutes. Cool in pan 5 minutes and then turn out onto a wire cooling rack.
Here’s a nice little spread I like to offer on the
side with all of my sweet bread slices:
4-oz. cream cheese, softened, 3 Tbsp. softened butter, ¼ cup powdered sugar,