VEGAN PITTSBURGH RECIPES

Name: Gluten-Free Banana Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 loaves (12 pieces each).
Ingredients: 2 cups gluten-free all-purpose baking flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 4 large eggs, room temperature; 2 cups mashed ripe bananas (4-5 medium); 1 cup sugar; 1/2 cup unsweetened applesauce; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1/2 cup chopped walnuts

GLUTEN-FREE BANANA BREAD - TASTE OF HOME

Gluten-Free Banana Bread - Taste of Home image

This gluten-free banana bread recipe isn't dry and crumbly—it tastes like the real thing. I hope you try it! —Gladys Arnold, Pittsburgh, Pennsylvania

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 2 loaves (12 pieces each).

Number Of Ingredients 10

Ingredients

2 cups gluten-free all-purpose baking flour
1 teaspoon baking soda
1/4 teaspoon salt
4 large eggs, room temperature
2 cups mashed ripe bananas (4-5 medium)
1 cup sugar
1/2 cup unsweetened applesauce
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Steps:

Preheat oven to 350°. In a large bowl, combine flour, baking soda and salt. In a small bowl, whisk eggs, bananas, sugar, applesauce, oil and vanilla. Stir into dry ingredients just until moistened., Transfer to 2 greased 8x4-in. loaf pans. Sprinkle with walnuts. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 140 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 35mg cholesterol, SodiumContent 89mg sodium, CarbohydrateContent 21g carbohydrate (11g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

BAKED CRAB DIP WITH OLD BAY AND RITZ CRACKERS - NYT COOKING

Baked Crab Dip With Old Bay and Ritz Crackers - NYT Cooking image

This crab dip is inspired by a recipe called “ritzy dip” from the “Three Rivers Cookbook,” a Pittsburgh community cookbook published in 1973, in which canned crab is mixed with cream cheese, topped with Ritz crackers and baked. Fresh lump crab meat is the star in this updated version, with lemon juice, scallions and plenty of Old Bay seasoning to spice things up. This recipe doubles easily for larger groups, and the whole thing can be assembled and refrigerated up to a day in advance before being baked.

Provided by Lidey Heuck

Total Time 35 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

Unsalted butter, for greasing the baking dish
8 ounces fresh lump or jumbo lump crab meat
4 ounces cream cheese, softened
1/2 cup grated Parmesan
3 tablespoons mayonnaise
1/2 teaspoon fresh lemon zest plus 2 tablespoons lemon juice
1 scallion, trimmed and minced, plus more for serving
3/4 teaspoon Old Bay seasoning, plus more for serving
1/2 teaspoon kosher salt
1/4 cup crushed Ritz crackers (from about 7 crackers), plus more whole crackers for serving
Sliced English cucumbers and other crackers, for serving

Steps:

Heat the oven to 375 degrees and grease a shallow, 2-cup capacity baking dish or ovenproof skillet with butter.
In a medium mixing bowl, combine the crab meat, cream cheese, 1/4 cup Parmesan, mayonnaise, lemon zest and juice, scallion, Old Bay and salt; mix with a fork until thoroughly combined. Scrape the mixture into the prepared baking dish and smooth into an even layer.
In a small bowl, combine the remaining 1/4 cup Parmesan and the crushed Ritz crackers; sprinkle the mixture evenly over the dip.
Bake for about 25 minutes, or until bubbling and golden brown on top. Dust lightly with Old Bay, sprinkle with a few minced scallions, and serve hot with sliced cucumbers and crackers.

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