The Marini Family: It Doesn't Get Much Better Than This

I was never really inspired to cook or bake when I was younger. My dad taught me how to make pot pies and rice or fish sticks with a can of carrots and instant mashed potatoes. When I was pregnant with Nikholi and we were living in our first studio apartment together I bought frozen dinners and we ate out A LOT! My inspiration came from Roger. He was determined to make speggetti at least once a week, we would switch off making dinners for each other. I envied him for knowing how to open a package of noodles, a jar of Prego, and fry some beef as well as baking the most delicous carrot cake (out of the box). I've always wanted to be better than him, maybe it's just the sense of joy I get from competition; but when I finally made a couple dinners that weren't out-of-the-box I convinced myself I AM THE EXPERT COOK!

Sharing With You
My Very Own Cranberry Banana Nut Bread reciepe:
Ingredients:
1/3 cup shortening
3/4 cup granulated sugar
2 large eggs
1 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can of whole berry cranberries (unless you can pick one pound of cranberries)
1 cup mashed ripe banana's
1 cup finely chopped walnuts

Instructions:
Preheat oven to 350 degrees F.
In a large bowl, cream together shortening and sugar; add eggs and beat well. Sift together flour, baking powder, salt and baking soda and add to creamed mixture; stir until mixed well. Add 1/4 can of whole cranberries; mix well. Mash banana's seperately and add 1 cup of finely chopped walnuts; then fold evenly into mixure.

Lightly grease pan evenly with shortening, the add a little bit of flour; tap excess out. I always use parchment paper at the bottom of my dishes, in addition to the greased dish so that after my products are finished backing they transfer smoothly to a presentable tray for display.

Pour 3/4 of the cranberry banana mixture into the well greased dish. Evenly spread the remaining cranberries smoothly over the mixture.