How To Make Banana Sour Cream Bread

Ingredients

* 1/4 cup white sugar
* 1 teaspoon ground cinnamon
* 3/4 cup butter
* 3 cups white sugar
* 3 eggs
* 6 very ripe bananas, mashed
* 1 (16 ounce) container sour cream
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 3 teaspoons baking soda
* 4 1/2 cups all-purpose flour
* 1 cup chopped walnuts (optional)

How To Make:

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

How To Make Duck Breasts With Rasberry Sauce

Ingredients

* 5 duck breast halves
* 2 1/2 teaspoons sea salt
* 2 teaspoons ground cinnamon
* 4 teaspoons demerara sugar
* 1/2 cup red wine
* 1/4 cup creme de cassis liqueur
* 1 teaspoon cornstarch
* 4 ounces raspberries

How TO Make:

1. Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
2. Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix all sugar,salt,cinnamon Ingredients together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
3. Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
4. Broil the duck breasts skin side up, until the sugar begins to caramelize. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.nd ready to eat...