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: Food Safety News

The 4th of July Picnic: Mud Pie & Banana Bread

By Dan Flynn and Suzanna Schreck

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It's Independence Day, and since the Food Safety News team is spread out across the country, we're having another "virtual potluck" for our first 4th of July celebration.
Our first virtual potluck was held on Memorial day this year and was a huge success so we're hoping for a nice follow-up today.
Michelle is bringing lobster, Dan is bringing ribs, Denis is bringing his mom's Jell-O salad, Suzanne is bringing banana bread and mud pie, and Helena is bringing an arugula and goat cheese salad. We're sharing our recipes here, so you can join in our virtual potluck or use them at your next one.
Note: Food Safety News is observing Independence Day on July 5. We will return to our regular publishing schedule Tuesday.
Have a safe 4th of July!

The Food Safety News team.

Suzanne's Mud Pie and Banana Bread

A hot summer day picnic would not be complete without my mom's mud pie. It's easy to make and I haven't met a single person who didn't love it. Unfortunately, we're expecting a cloudy Independence Day in Seattle so a hot dessert might be on order this year.

Mud Pie

4 c. chocolate wafers, crushed
1/4 c. butter, melted
1 quart ice cream, slightly softened
Mrs. Richardson's hot fudge sauce, slightly melted
whipped cream (optional)
fruit (optional)

Mix the chocolate wafer crumbs and melted butter in the bottom of an 8x8 pan and let sit until the mixture has cooled (just a few minutes).

Spread the softened ice cream (I use mocha almond fudge) over the chocolate wafer and butter mixture, top with melted hot fudge sauce.

Cover with foil and freeze to harden the fudge sauce and ice cream.

Serve with whipped cream and fruit, if desired.

Banana Bread

2 1/2 whole wheat flour
1 c. sugar
3 tsp. baking powder
1/2 tsp. cinnamon
1 tsp. salt (I used 1/2 tsp.)
3 T. vegetable oil
3/4 to 1 c. milk
2 1/2 bananas, mashed (about 3 bananas)
1 egg
3/4 c. coarsely chopped pecans or walnuts
1/2 c. dried cranberries

Heat oven to 350 F. Grease and flour one 9 x 5 inch bread pan. Combine all ingredients in a large bowl. Mix well. Pour into bread pan and bake for 60 minutes or until toothpick inserted into the center of the bread comes out clean.

Remove from pan and cool on wire rack.

Full post as published by Food Safety News on July 04, 2010 (boomark / email).

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