"You need to do something with those bananas in the kitchen".  Two days later.  "You need to do something with those bananas."  Two more days go past.  "Those bananas have had the gong!  If you don't do something with them TODAY, they are getting chucked out."

Message received.  Really they are beyond saving for much, but they are a nice mushy texture, perfect for this recipe!  This is the banana cake recipe that Nathan's Beach Nan used to make (unless it was one of those times she was secretly making it from a mix) and is nice and moist.  We don't frost it, but I suppose you could, perhaps a caramel frosting of some sort?

Ingredients
2/3 cup butter, softened
1 1/4 cups brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
3 very ripe bananas, mashed

Preparation
Preheat oven to 350 degrees.  Grease bundt pan.  Beat together first four ingredients until light and fluffy.  Sift together dry ingredients and add to egg mixture a little at a time while alternating with the buttermilk and bananas until just mixed.
Pour and spread in the prepared bundt pan and bake for 35 – 40 minutes or until center is set and a toothpick inserted comes out clean.  Cool in pan for 5 minutes, run knife around the edges and invert.

This recipe has become one of our favorites.  It is easy to make, and tasty.  We usually serve ours with organic wild rice and mixed vegetables.

Ingredients
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 pound tilapia fillets
1/4 cup chopped pecans

Preparation:
Preheat oven to 350.  In a small bowl combine mayonnaise and mustard.  Using paper towels pat fish lightly to dry.  Arrange fish in a large, shallow baking pan.  I use a silicone one.  If you are worried about sticking lightly grease the pan with some olive or grapeseed oil.  Divide the mayonnaise mixture equally between the number of fillet and spread mixture on the top of each.  Sprinkle with chopped pecans and press down gently.

Bake in preheated over for 12 – 15 minutes, until fish flakes easily with a fork.  Serves 4 – 6 depending on the size of the individual fillets.

This is a recipe I have used for my children, my inn guests, and myself.  It is an easy recipe and cans well if you have an abundance of apples.

Ingredients
3 – 4 pounds of apples (about 10), cored and quartered
3/4 cup fresh lemon juice
3/4 cup water

In a large heavy saucepan, combine the apples, water, and lemon juice.  Bring to a boil and then reduce to a simmer.  Stir occasionally breaking up the apples for about 20 minutes.  If it is the consistency (chunk wise) you are looking for, increase heat and boil for 4 – 8 minutes (watch for spatter) to thicken.  If you are looking for a less chunky consistency you can use a potato masher to make the chunks smaller or a immersion blender to make it more smooth.

I serve this warm to my guests topped with a brown sugar, cinnamon, caraway and walnut mixture.  Also makes a nice topping for oatmeal.

Notes:
I have used Golden Delicious apples, as well as apples from our own tree (the type of apples is really unknown), McIntosh and a mixture and all variations taste slightly different but still tasty.  I will leave it up to you if you want to peel the apples or not.  When I used the apples from our own tree I only peeled half of them, and the peels gave the sauce a great pink tint.  I peeled all the apples when I used Golden Delicious.  I do not add sugar to the applesauce while cooking, and the lemon juice gives it a slight tang but it is still plenty sweet.  If you are looking for a traditional smooth sauce, after cooking run the sauce through a food mill, it will remove any peel that is still left and give you that fine texture.