Home of the Famous Banana Dog!!

Welcome to Kath's Kitchen featured on The Retirement Show - the best years of our lives, on CFOS 560 each month with co-hosts Bob and Kathryn Durant.

When Bob announced his semi-retirement and left the morning show host slot, we knew that we were about to undergo many changes as he tranisitioned from full time to occasional work (I joined the semi-retired ranks too!).

Thus The Retirement Show was conceived and launched with the premiere show on Tuesday May 28, 2013.

We are delighted to be back for a 3rd year and welcome back our sponsor CanEVA. Barbara Kay will be a a regular guest over the next several months to discuss the importance of Elk Velvet Antler as a safe, natural remedy that relieves joint pain and promotes bone, muscle and cartilage growth, among other things.

The show will feature a number of lively topics ranging from lifestyle, finances, health, travel, entertainment and all of the other issues facing today's 50+ generation. As is our style, there will be lots of kibitzing and fun along the way.

We will spend some time in Kath's Kitchen and will share an easy peasy recipe from our favourites with you, endorsed, of course, by Gracie our resident "sous chef" ... and golden retriever.

The latest recipe is shown below. To view and print archived recipes click on the triangle next to the month of your choice in the archive list on the right side of the screen. Next, click on the recipe of your choice. When it opens into the text area below just choose print from the File menu.

We hope you enjoy this new chapter of Durant's World and will tune in. Join us this year on April 21, May 19, June 23, July 21, August 18, September 22, October 20, November 17 and December 15. Every show is repeated the following Saturday at 2:00pm.

Enjoy and thanks for listening!.

BON APPÉTIT!

Bob, Kathryn and Gracie

9/18/09

Granny Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¾ cup butter
2 cups mashed ripe bananas
1 8-ounce can crushed pineapple
3 eggs
2 teaspoons vanilla
1 cup finely chopped pecans
Powdered sugar (optional)

1 Grease and flour a 10-inch fluted tube pan; set aside. In a medium bowl stir together flour, granulated sugar, baking soda, nutmeg, salt and cloves; set aside.

2 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add bananas, undrained pineapple, eggs and vanilla; beat until combined. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread batter in prepared pan.

3 Bake in 325ºF oven for 70-75 minutes or until a wooden toothpick inserted near centre comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack.

4 If desired, decorate cake with a powdered-sugar design. Place a paper doily on top of cake. Sift powdered sugar over doily to fill cutout designs. Carefully remove doily.

Makes 12 servings