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WHO: Shelly Downs, 38, Largo, nurse at Morton Plant Hospital in Clearwater and Kindred Hospital Bay Area-Tampa.
WHAT: Fresh Blueberry Banana Bread.
ABOUT THE RECIPE: I've been making this recipe for about 15 years, I got it from a bed and breakfast cookbook, but I added the topping. You can use any coffee cake topping, but this is the one that has worked best for me. The bread is best served warm with butter. Everyone I make it for loves it; it's my kids' favorite.
Tips for others: You can use canned blueberries (drained and rinsed) or frozen blueberries (thawed and drained), but it's always best with fresh. You can also use whole wheat flour; sometimes I do half white and half whole wheat. Do not overbake or the bread will be dry and flavorless. Always use real butter for the topping mixture for the best taste.
Signature Dish is published periodically in Taste. If you have a recipe that you would like featured or would like to nominate other home cooks and their dishes, please e-mail the information to features@sptimes.com with a name and daytime phone number. Include SIGNATURE DISH in the subject line. Nominations can be mailed to Taste, St. Petersburg Times, 490 First Ave. S, St. Petersburg, FL 33701.
>>easy
Fresh Blueberry Banana Bread 1 cup fresh blueberries
2 tablespoons flour plus 1 3/4 cups flour (separate uses)
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter flavored Crisco
2/3 cup sugar
2 eggs
1 cup mashed ripe bananas
Topping:
1/3 cup brown sugar
1/4 cup flour
2 teaspoon cinnamon
1/3 cup ground nuts (walnuts or pecans)
1/4 cup melted butter
Preheat oven to 350 degrees.
Toss the washed blueberries with 2 tablespoons flour. Set aside. Sift the remaining flour, baking powder, baking soda and salt together. Set aside.
In large bowl, cream the Crisco and gradually beat in the sugar until fluffy. Beat in the eggs, one at a time. Add the flour mixture alternately with the mashed banana, stirring until blended. Stir in the blueberries.
Pour mixture into greased loaf pan. Combine topping ingredients, sprinkle on top of batter. Bake for 50 to 60 minutes or until a toothpick come out clean. Makes 1 loaf.
Source: Shelly Downs, Largo
[Last modified: Jul 21, 2008 05:13 PM]
Comments on this article
by James
Jul 21, 2008 5:13 PM
I made this Saturday. It looked nothing like the picture (did not rise well, and kind of mushy) Great tasting though! I'll keep trying.
by Ann
Jul 18, 2008 1:39 PM
Great article. You should consider featuring such items on a somewhat regular basis. Good news is never broadcast enough.
by Gringo
Jul 18, 2008 1:38 PM
She looks like a signature dish to me. Cute gal, but I would not use Crisco. How about canola oil?
by Ted
Jul 18, 2008 11:00 AM
It was great to see a story about a working woman that still does things like this. Tampa needs more women like this.
by sara
Jul 18, 2008 10:57 AM
is there a WW friendly version
by GeorginaMae
Jul 18, 2008 10:55 AM
Anybody notice this is the top "most emailed" article? YUM!
by Mimi
Jul 17, 2008 5:39 PM
Why phoney fat like "butter" flavored crisco?Use real dairy from cows butter or canola oil to be healthy.Use 1/3cup of sugar.Who am I? a health and Home Ec. teacher.
by tony
Jul 17, 2008 8:12 AM
im going to make this on sat thanks looks good !
by pj
Jul 16, 2008 9:50 PM
can you make it for me and i will share
it with my friends at work. night shift
usps.
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