National Tie One On Day™ - November 26,2008

National Tie One On Day™ celebrates the humble apron and the spirit of women of earlier generations who donned the universal symbol of home, family and mothering as the uniform of their daily wardrobe and helped make America the great country it is today. On the day before Thanksgiving, EllynAnne encourages us to pause in the preparation of our own meal, wrap a loaf of bread in an apron, tuck a prayer or note of encouragement in the pocket, and tie one on...an apron, of course!, and deliver the wrapped bundle to someone in need of spiritual or physical sustenance. According to EllynAnne, no matter which way you turn out of your own front door, someone who is deserving of a hug is very close by. “Women clad in aprons have traditionally prepared the Thanksgiving meal,” says EllynAnne, “and it is within our historical linkage to share our bounty.”For More Information, email EllynAnne or call 1.877.9.APRONS

I thought this was not only a fun idea but what and nice thing to do for someone! So I hope you consider joining in. Everyone I know loves banana bread so I thought I would share the recipe:
Banana Bread
1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
2 1/2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing.
Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.