Spring Break and Hot Cross Buns for Good Friday

It is amazing how fast our Spring Break has passed.  It is already Friday, and the next couple of weeks promise to bring lots of work, final papers, and exams, and then not too long after that, graduation.


I told my husband just last night that, although I am thankful for the week-long break, true rest will not come until Summer is here (and it is, indeed, just around the corner).  Spring Break is nice, but there still remains so much to be done, most of which is written down on a neglected to-do list for this week.  

Instead of focusing on that homework and other household chores, I trekked across New York City with friends on Monday, spent the day shopping on Wednesday, had a Wine, Cheese and Chocolate Night with some of my favorite girl friends on Thursday, and have spent much time resting.  

Not only is it a wonderful week to rest (and ignore that to-do list and coming deadlines), but it is also Holy Week and a great time to prepare for Easter.  I love the traditions that are reminders of what this week means.  Today is Good Friday, and traditionally, Hot Cross Buns are made and eaten on Good Friday as a reminder of Christ's death on the cross.  While I did not grow up eating these delicious buns, they have become a Good Friday tradition for us over the past few years, and I have adapted this sweet roll recipe to our liking.  They are sweet and tender and full of fruit, while not being overly dessert-like.  While these rolls are traditional for Good Friday, they can also be enjoyed for Easter breakfast or brunch.  

Hot Cross Buns

Adapted from Allrecipes


2 1/4 teaspoons active dry yeast
1/4 cup lukewarm water (110-120 degrees)
1 tablespoon honey
4 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon cardamom
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups lukewarm milk
1/2 cup butter, melted
1 egg
3/4 cup dried fruit (raisins, cherries, currants, cranberries) or candied citrus peel, chopped
1 egg, beaten with 1 tablespoon cream
1 1/2 cups powdered sugar
2 tablespoons milk
1 teaspoon almond extract


In the bowl of a stand mixer, combine the yeast, water and honey.  Let the mixture sit for 5-10 minutes, until bubbly.  


Add 2 cups of flour, salt, sugar, spices, milk, butter and 1 egg to the bowl.  Using a dough hook, mix for 1 minute on medium speed, until well combined.  Add the remaining flour and mix for 8 minutes on medium.  Add the fruit and mix until well dispersed.  


Transfer the dough to a well-greased bowl; turn to coat the top.  Cover and let rise for 1 hour, until doubled in size.  Punch down the dough and allow it to rest for 10 minutes.  Divide the dough into 12 portions.  Shape into rolls and place in a buttered 9 x 13 inch pan.  Cover and refrigerate overnight.  


Before baking, remove the rolls from the refrigerator for 30 minutes.  


Preheat the oven to 350 degrees.  Using a sharp knife, cut crosses into the buns.  Brush with the egg and cream mixture.  Bake for 20-25 minutes, until the buns are golden.  


Combine the powdered sugar, milk, and extract in a small bowl.  Transfer to a small bag and snip the corner of the bag.  Pipe a cross on each bun with the icing.  


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One Down...Christmas Stollen makes Good Study Food

I just finished the first of four exams!  I am thrilled to say that by this time next week, I will be finished for the semester, and can ponder the season without worrying about how much studying I need to do or what chapters I need to finish reading.  I absolutely love what I am learning; it is life-changing!  I even love how exams bring 12 weeks of classroom material and makes it "stick," in distilled form.  However, the plight of school is the never-ending to-do list that is always rumbling in the back of our minds until that last exam is submitted, and so until these tests are done I'll probably grumble and complain about them.  Thankfully, semesters end and the break ushers in a restful reprieve, and much more appreciation for my professors and their assignments!

As a teacher or student, sometimes it is hard to enjoy the Advent season and to enjoy those festivities which lead up to Christmas day because there is so much to do scholastically with final papers, exam prep, studying, and those pesky exams.  So we take our holiday cheer and make traditions where we can, even during study sessions.  I had some classmates over yesterday for a study session and decided to make a loaf of Christmas stollen for our brunch meeting. 

I'll be honest; stollen is far from traditional Christmas fare for me.  I had never made nor tasted it and none of my study-mates had even heard of it, so I cannot attest to its authenticity.  But that didn't keep us from immensely enjoying the loaf of fruit-studded and marzipan stuffed bread.  And it certainly didn't keep my husband from devouring the few leftover slices, while talking in a pseudo-"German" accent.  Authentic or not, we may have just added a new tradition to our holiday study time!

Christmas Stollen

Adapted from Cooking Light, November 1999

Give yourself plenty of time when making this.  While the hands-on time is relatively short and the work easy, there is a lot of resting time in this recipe (several hours plus an overnight rise, and cooling time after baking).  

3 tablespoons brandy
1 tablespoon cherry juice
1 cup mixed dried cherries, golden raisins, dried cranberries, and currants
2 1/4 teaspoons yeast (1 package)
1/4 teaspoon sugar
1/4 cup warm water (110 degrees)
3 1/2 cups flour, divided
1/2 cup milk
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon salt
1 large egg
1/2 cup sliced almonds
zest of 1 orange
zest of 1 lemon
1/2 teaspoon cardamom
7 oz. box of marzipan 
1 tablespoon butter, melted
2 tablespoons powdered sugar

In a small bowl or measuring cup, combine the brandy, cherry juice, and dried fruit.  Stir and let the fruit marinate for 1 hour. 

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, 1/4 teaspoon sugar, and warm water.  Let this sit for five minutes, or until bubbly.  Turn the mixer on low and strain the liquid from the fruit into the bowl, then add 1 1/2 cups flour, milk, sugar, butter, salt, and egg.  Increase the mixer to medium-low speed and mix for 2 minutes, until combined.  Add the fruit, almonds, zests, cardamom, and an additional 1 1/2 cups flour and continue to mix for 6 minutes.  With the mixer still on, add up to 1/2 cup of the remaining flour, 1 tablespoon at a time, until the dough no longer sticks to the sides of the bowl. 

Transfer the dough to a second metal bowl that has been lightly greased.  Turn the dough to coat the top.  Cover with a clean towel and set the dough in a warm, draft free place to rise for two hours.  The dough will not double, but an indentation should remain when you push two fingers into the dough when it is ready.  Punch the dough down and let it rest for five minutes.

Turn the dough out onto a greased baking pan and stretch the dough into a large oval, about 13 x 8 inches.  Cut the marzipan in half length-wise and put the two pieces end-to end in the center of the dough.  Fold the two long sides over the marzipan, seal the ends, and flip the loaf over, reshaping it as needed (it should now be about 12 x 4 inches oval).  Cover with a layer of saran wrap and a towel, and refrigerate overnight. 

In the morning, take the baking pan out and let it sit at room temperature for 30 minutes.  Preheat the oven to 350 degrees.  Bake the loaf for 30 minutes.  Remove from the oven and cool for 30 minutes, then brush with butter and sift powdered sugar over the top of the bread. 

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Count Your Blessings...A season of Thanksgiving

As soon as October passes away, things seem to go into hyper-drive.  I know that I'm kidding myself if I think that things will change after I graduate, because things have been like this as long as I can remember.  Exams, papers, assignments, and the like will stop eventually, but fall events, obligations, time with friends and family, and the hustle and bustle of the Holiday season will not.  So, in light of that, I want to share some thoughts of thankfulness. 

• I am thankful for Jesus Christ, whose sweet love and sacrifice is the greatest blessing in my life.  I am thankful for the nudges and reminders He gives me when I am living selfishly, and for the help that He gives me to love and serve others. 
• I am thankful for my family and my husband's family, who are a constant source of support and encouragement.  I cannot even express how blessed both my husband and I have been. 
• I am thankful for my husband.  I am blessed by the time that I get to spend with my husband: the dates, the special gifts, the sweet words, and the surprises.  I'm equally thankful for the struggles that we get to grow through together. 
• I am thankful for my education.  I may sometimes gripe and complain about studying or writing papers, but when it all comes down to it, this time is such a blessing and it is an honor to be learning this material from my professors and with my classmates. 
• I am thankful for oatmeal, one of the most comforting foods for a chilly morning. 
• I am thankful for tea.  My favorites right now are Harney & Sons Hot Cinnamon Spice, Stash White Christmas, and Celestial Seasonings Candy Cane Lane. 
• I am thankful for Christmas music.  Not that I've been listening to it, or anything. 

What about you?  What delights your heart with thanksgiving?

This year is the first year that I will be hosting Thanksgiving at our house with visiting family.  I will be keeping things simple for our day of thanks, but over the next two weeks I hope to share with you some of my favorite Thanksgiving dishes.  This pear gingerbread is wonderful to have on-hand for a quick breakfast of toast and coffee or tea.  It is fairly spicy and barely sweet, which works well for Thanksgiving breakfast because there will be plenty of sweets later in the day.  Wrapped well in a layer of saran wrap and another layer of aluminum foil, this bread can be baked in advance and stored in the freezer for several weeks.

Pear Gingerbread

3 large eggs
3/4 cup sugar
3/4 cup molasses
2/3 cup canola oil
2/3 cup applesauce
2 1/4 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
¼ teaspoon cardamom
¼ teaspoon nutmeg
2 cups all purpose flour
1 cup whole wheat flour
1 1/3 cup fine diced pear
½ cup fine diced crystallized (candied) ginger

Preheat the oven to 350. Grease and flour two 9 x 5 inch loaf pans.

In a small bowl, whisk together the eggs, sugar, molasses, oil, and applesauce.  In a medium mixing bowl, whisk together the baking soda and next eight ingredients (through whole wheat flour).  Add the wet ingredients to the dry ingredients, stirring just until there are no dry patches. Fold in the pear and ginger.

Divide the batter between the two loaf pans. Bake for 50 to 60 minutes, or until a tester comes out clean.

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Creativity with a Bulk Bag of Limes: Cherry Lime Bread

Being both at home (in the south, at my parents' house) and away from home, means that some things are incredibly comfortable, but there are some things that I will have to get used to (again).  Well, I have been back home for about two weeks now.  In that span of time, I have gone with (or on behalf of) my parents to Costco twice, and Sams Club once.  Add another trip to Costco that my parents took without me, and you have a bunch of bulk buying.  And considering that at any given time within this short stint of time home there has been a maximum of five people at my parents' house, much of that bulk buying is a little in excess.  But sometimes my dad cannot help himself; he just has to have that giant bag of limes. 

So that leaves me trying to come up with good uses for all of these limes (or peppers, or mushrooms), before they all go bad!  We've had lime bars, mojitos, gingerale with mint and lime, coconut banana bread with lime glaze, sweet tea with lime, greek yogurt with fruit and a squeeze of lime, and more.  My latest endeavor is a bit experimental (as many of these have been), but I think that it turned out pretty well.  Should you find yourself with an excess of limes, I think you should try it too!

Cherry Lime Bread

1 1/2 cups flour

2/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of one lime
3/4 cup plain greek yogurt
6 tablespoons butter, melted
2 whole eggs, beaten
1/4 cup lime juice
1/2 cup dried cherries, roughly chopped
2 tablespoons brown sugar
2 tablespoons wheat germ

In a small bowl, stir together the lime juice and dried cherries.  Let the cherries soak for at least 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees.  Butter and flour a 9 x 5 inch loaf pan. 

In a medium bowl, mix together the flour, sugar, soda, salt, and lime zest.  In a small bowl, stir together the yogurt, butter, eggs, and the cherry/lime mixture until well combined.  Add to the dry ingredients and stir until just combined. 

Pour the batter into the prepared loaf pan.  In a small bowl, mix together the brown sugar and wheat germ.  Sprinkle over the top of the batter.  Bake for 40-45 minutes, until a tester comes out clean. 

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A+

How would you like to receive that grade? I know that I would, and I did! I'll admit, the grade is not on a paper, assignment, or anything even remotely school oriented. I cannot say that it doesn't count, though. It was an encouragement to me, but I hope even more that it means that our friends who visited us this weekend were edified by our fellowship (or at least well-fed). As we said our goodbyes, they said that I had earned an A+, in hospitality!

After working diligently to stay on top of our studies, we freshened up our apartment and welcomed in our friends on Saturday. We watched a little football (of course, it's a fall Saturday, isn't it?) and then we showed them a bit of our town. We went to a local dive for lunch, and then took the scenic route home, before a walk through the neighborhood, dinner at home, and just a little bit more football before bedtime. Our three guests happily squeezed into our living room on the sofa and an air-mattress.




On Sunday we walked to church, and after the morning worship service, we meandered home through our neighborhood's annual fall street fair, enjoying a glorious fall day. All in all, it was an A+ weekend.


For such a short time with our friends, I didn't want to spend all of my time in the kitchen. While I was whipping up Beef Stroganoff and roasted broccoli for dinner on Saturday night, my friend whipped up these wonderful biscuits. They are so easy, and so good!

Sour Cream Biscuits

2 cups self-rising flour
2 sticks butter, melted
1 cup sour cream
2 teaspoons Herbes de Provence (or other herbs, optional)

Preheat the oven to 400 degrees. Mix the flour and butter. Add the sour cream and herbs and blend well. Spoon batter into greased muffin cups, filling 12 muffin cups half-way full, or 24 muffin cups for smaller muffins. Bake for 8 to 10 minutes.

Bread is Not Optional

I do not have much to say just now except that school has been keeping us very busy. It is really in full swing now. I sat down this week and put all of my reading assignments on a calendar, and whew, it is a lot, verging on impossibility! I am doing my best to stay on top of things, but of course, there is always the tyranny of the urgent. The most pressing assignment is the one which will monopolize my time. I have to remember not to worry about tomorrow, for it has it's own worries, but to focus on today's assignments.

Which brings me to my kitchen. Of course, we have to keep eating (and that food calendar is very handy right now). Most days, we have sandwiches for lunch. And because bread is not optional for sandwiches, I took some time out last weekend to make Colonial Oatmeal Bread.

I make this bread for several reasons. First, it is wonderful. It is so tender and flavorful. Second, it is an escape; it takes me to my childhood when my dad would make this and we would eat buttered slices straight out of the oven while it was still warm (This was before the days when there were four bakeries in every neighborhood offering freshly baked breads of every variety.). When I am in the midst of five different theological books, each slightly out of my grasp at points, it is good to have something simple and good for which I can praise God. Third, because we just plain need bread for sandwiches, and I wouldn't rather have any other bread to get me through the day.

Colonial Oatmeal Bread

from my Dad

(I think the recipe originally comes from Good Housekeeping, 1981)

*I need to get my facts straight before I post. My dad told me that he had the recipe before 1981, and thus, any later copies were stolen from him.*

4 1/2 teaspoons active dry yeast (two packages)
1/2 cup honey
4 tablespoons butter
2 1/4 cups water
1 tablespoon salt
2 3/4 cups all purpose flour (more or less)
4 cups whole wheat flour
1 cup quick cooking oats
1 egg

In a medium bowl (or in a saucepan), heat the butter and honey until the butter is melted.  Remove from heat.  Add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).

In the bowl of a stand mixer fitted with a dough hook, combine salt, 2 cups whole wheat flour and 1 cup all purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat two minutes, occasionally scraping bowl. Gradually beat in egg and one cup whole wheat flour to make a thick batter. Continue beating two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if too sticky (I usually have to add about 2/3 cup more).

Place in greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.

Punch the dough down. Turn onto floured surface; cover with bowl and let rise 15 minutes. Shape into loaves and let rise 1 hour in greased 9 x 5 loaf pans.

Bake at 350 degrees, 35 to 40 minutes.

In-Law Stories

I know what you're thinking. This blog post can go nowhere good. But, you know, with all of those negative in-law stories out there, I have a few good things to say. Really.

Siblings

I love my in-laws. I know that I am blessed to have married such a wonderful man, and that he comes with such a wonderful family. That is not to say that we are similar. Sometimes it seems like we come from different planets! His family goes when mine stops. His family talks when mine is quiet. But the great thing is, his family brings a spice to my life.

His family, on Their Best Behavior

One of the first times that I knew this spark was in wedding presents. The two gifts from his family that stand out to me really make me crack up. First, there was a gift from his sister, Lauren. It was a spice rack (perfectly normal present, right?). It came with a note, addressed to him, "you're getting a nice rack" (and I cannot believe that I am sharing this with you.). I could never look at that rack in the same way. The other gift was presented to me at our rehearsal dinner. My father-in-law told me that they were giving me a piece of lingerie that was sacred to their family, in front of my family (who don't talk about such things in public). I am sure that my face was bright red, until I saw the "lingerie."

Can you see it? I'm wearing it over my dress.

A view from the back; I'm pretty sure Rocky Top is being played

Yes, our families are quite different. When it comes down to it, we are all human, and all created in the image of God. His family shows me a different, equally beautiful side of our creator. What an awesome commonality to share.

Parents (Mine above, his below)

His family has been generous to take an interest in my life. They have been incredibly supportive of my blog, and I don't know, but I wonder if more of my in-laws read my blog than my own family! I recently received a long letter from my aunt-in-law, with several recipes and the stories behind them. She requested that I try them to see what improvements or changes I would make. One of the recipes jumped out at me because I have been wanting to make it for a while. So here it is: Pumpkin bread. But you know, I couldn't leave it like it was. So here it is:

Bourbon Buttermilk Pecan Pumpkin Bread (A recipe in progress*)

1 cup sugar**
1 cup brown sugar**
4 eggs
2/3 cup vegetable oil
15 oz. pumpkin puree
3 1/2 cups flour (I mix half/half whole wheat and all purpose)
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/4 teaspoon ginger
3/4 cup buttermilk
1/3 cup bourbon
1 1/2 cups pecans, chopped

In a large bowl, mix the first five ingredients. Add half of the flour, stirring until just combined. Mix in the bourbon and buttermilk. Add the rest of the flour, baking soda, baking powder, salt and spices, stirring until combined. Fold in the pecans.

Pour into two greased 9x5 loaf pans. Bake at 350 degrees for 1 hour 10 minutes, until a tester comes out clean (check at 1 hour).

*I am not completely happy with this recipe as-is. I'll keep working on it and let you know when I get it to where I love it!

**The original recipe called for 3 cups of sugar. If you prefer your bread sweeter, by all means, add more sugar!

Whatever you do...

Make this bread!

Our neighborhood has several bakeries, excellent bakeries from what we have tasted. However, when my husband tasted his first bite of this bread, he said, and I quote:

"Mmmm, where did you get this bread?"

To which I replied, "I made it."

The rest of the conversation was inarticulate, a series of grunts and groans and happy husband sounds. I think that I heard "make again" somewhere in there.

Herbes de Provence Bread

1 cup warm water

1 1/2 teaspoons sugar

1 1/2 teaspoons active dry yeast

3 tablespoons olive oil

1 1/2 teaspoons salt

3 1/2 teaspoons Herbes de Provence (or italian herbs, or a mix of italian herbs and rosmary, or whatever herbs you like in your bread)

1/4 teaspoon black pepper

2 1/2 cups flour

Using a dough hook, mix the water, sugar and yeast in the bowl of a stand mixer. Let the mixture stand for 5 minutes, or until bubbly. Add 1/2 cup flour, the salt, olive oil, herbs and pepper and mix, on medium speed, for a minute or two. Gradually add the rest of the flour, mixing on low speed until all of the flour is incorporated, and the dough starts to pull away from the bowl, about 6 minutes. Grease a clean bowl, and transfer the dough to the greased bowl. Cover with a damp towel and let rise in a warm place for an hour. Press the dough down, and transfer to a baking sheet (or a pizza stone, your call). Form the dough into a loaf shape, cover with the towel, and let the dough rise for another hour. Carefully remove the towel (some of the dough may want to cling to it), and bake the dough at 375° for about 30 minutes.

Strolling

Our new neighborhood is very stroll-able. My husband and I go for a walk just about every weeknight, catching up on each other's days and looking at the beautifully landscaped yards and the gorgeous stone houses, wondering at their history. Sometimes we walk up and down the main street, looking in closed shop windows, admiring cakes and cookies and loaves of bread in the window of a bakery or stopping to read a posted restaurant menu.

I suppose that eventually we will try most of these places. I know our friends help us out with this, too; a few days ago, I went with a friend to a bakery cafe that is located in an old flower shop conservatory. I brought my leftovers home and sent them (half of a grilled cheese sandwich) with my husband for lunch the next day. He came home saying that he had his doubts about a cold grilled cheese sandwich, but it was so good that he was dying to go try that restaurant himself!

I do some strolling myself during the days, too. I often go up to the library to check out a book or two, and pass one of the neighborhood markets on the way home. A few days ago, I stopped by on my way home from the library, and I saw a beautifully unexpected sight; sour cherries! They are well past their prime; they usually show up for about two weeks in June or July. I have read about them in several blogs this summer, and have been intrigued by descriptions of this incredibly tart fruit and how if I see some, I must buy them! I grabbed two very full quart baskets and came home with my bounty.

I am freezing over half of them for a winter treat, but what to do with the rest of my new discovery? Well, given my recent baking kick, I decided to bake a loaf of cherry almond bread. How good does that sound?

The bread was wonderful. It was incredibly moist and yummy. The cherries were very tart, but a wonderful contrast to the sweet bread. If you happen to see some late-season sour cherries at your market, pick them up and try some!

Cherry Almond Bread

1 cup wheat flour
1/2 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon almond extract
1 Tablespoon orange cognac
zest of one lemon or orange
2 tablespoons sour cream
1 tablespoon buttermilk (or sour cream)
1 cup pitted sour (tart) cherries
1/2-3/4 cup sliced almonds

Sift together the first eight ingredients in a small bowl. Take two tablespoons of this dry mixture and toss with the cherries and almonds.

Cream the butter and sugars in a medium bowl with hand mixer. Beat in the eggs, one at the time. Mix in the extract, cognac and zest. Mix in the dry ingredients alternately wiht the buttermilk and sour cream.

Using a spatula, fold in the cherries and almonds.

Bake for 1 hour at 350°. Allow to cool for 10 minutes in the pan, and then allow to cool completely on a cooling rack.

For the Love of Cooking

** Photos Updated November 23, 2009

I have been cooking up a storm here, and reveling in preparing even our nightly dinners! I have come to the realization that I love to cook, just for the sheer love of cooking. Of course, I love to eat the food, too, but why else would I volunteer to bake a cake for someone else's shower, when I'm not even attending? I guess that for me, it is an outlet; a place where I can relax and enjoy the process. Why not bake a strawberry cake, just for the love of it?

In addition to dinner preparation, and baking a random strawberry cake, I have been doing a lot of bread baking. I have tried several yeast breads and several quick breads. My recent baking "kick" has been banana bread (five loaves in two weeks, anybody?). My husband has patiently (okay, well really willingly) tried several different recipes and commented on each, and I think that I have found my perfect Banana Bread recipe. The first two loaves of this recipe went to my husband's Greek class for breakfast on Tuesday.

The key here is to adjust the recipe based on your likes. My mom's banana bread, which is wonderfully moist, and the basis for my recipe, does not contain any spices. I wanted my banana bread to have a little hint of Bananas Foster, so I included some cinnamon, cloves and nutmeg. You can tweak it to your tastes as well. Also, make sure that your bananas are very ripe, with lots of dark spots. That will give this bread a stronger, sweeter banana flavor.

Banana Bread

1 cup wheat flour
1/2 cup all purpose flour
1/2 teaspoon soda
1/2 teaspoon powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 tablespoon bourbon (optional)
zest of one lemon
3-4 ripe bananas, mashed
2 tablespoons sour cream
1 tablespoon buttermilk (or an extra tablespoon sour cream)
1/2-3/4 cup pecans, chopped

Sift the first eight ingredients into a small bowl. Set aside.

In a large bowl, cream the butter and sugars with a hand mixer. Add the eggs, one at the time. Add the vanilla, bourbon, zest and bananas and blend. Add the dry ingredients alternately with the sour cream and buttermilk, mixing on low speed until just combined.

Use a spatula to scrape down the sides of the bowl (and scrape any lemon zest that may be "holding on" to the mixer beaters. Using the spatula, fold in the pecans.

Bake at 350° for one hour.