Taken from the classic Sunset Cookbook of Breads, I’ve used this recipe for nearly my entire life.

1/2 cup butter, melted
1 cup sugar
2 eggs
1 cup mashed bananas (about 3 medium bananas)
1 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon soda
1 cup all-purpose flour
1/3 cup hot water
1/2 cup chopped walnuts

In large mixing bowl, place melted butter and sugar. Using paddle beater, mix until blended and no sugar crystals are apparent. Add eggs, one at a time, mixing until blended. Add mashed bananas.

In separate bowl, or measuring cup, measure the whole-wheat flour, salt and soda, stirring to combine. Add to banana mixture, blending well. Don’t overmix, though.

Add the 1/3 cup hot water, mixing well.

Add in remaining flour, until just barely blended, then add chopped nuts.

Pour into greased 9″ loaf pan, then adorn the top with three walnut halves. Bake for 325 for 1 hour 10 minutes, testing to check for doneness with toothpick. Turn out onto cooling rack, and don’t cut until nearly completely cool, if you can wait that long (about an hour).

The original source of this recipe was Joy of Cooking cookbook, given to me for a belated wedding gift in 1975. I probably made these waffles every week of my life when my children were growing up.

Buttermilk Waffles

Mix together:
2 cups flour
1/4 teaspoon soda
1 1/3 teaspoons double-acting baking powder
1 Tablespoon sugar
1/2 teaspoon salt.

In a separate bowl, beat until light:
2 egg yolks
Add and beat
1 3/4 cups buttermilk
6 Tablespoons melted butter

Combine the liquid and the dry ingredients with a few swift strokes (by hand).

In a separate bowl, beat until stiff, but not dry:
2 egg whites
Fold them into the batter.

Pour batter in a preheated waffle iron, covering the surface about 2/3 full. Bake for about 4 minutes, or until the steam has stopped emerging from the crack of the iron. If you try to lift the top of the iron and the top shows resistance, it probably means the waffle is not quite done. Wait another minute and try again. (Sometimes a fork can be useful to help loosen that top iron from the waffle.)

I like to sprinkle chopped walnuts on top of the waffle before closing the iron. Serve with warmed REAL maple syrup.

NOTE: The cookbook says “You may think our waffle recipes heavy in fat. But the richer the waffle dough, the crisper it becomes. With the butter flavor baked in, there is no reason to ladle butter on top….Since waffles are made from a batter, keep them tender by not overbeating or overmixing the dough.”

If you find that your waffle continually sticks, brush a small amount of shortening on the grids. A well-seasoned waffle iron doesn’t usually require more grease or oil.

This recipe, by New York Times writer Melissa Clark, reminds us of going for dumplings; however, the shop is quite far from our home so this will have to suffice. I didn’t have any black vinegar for the final topping, so truthfully, I just left it off. In her notes, Ms. Clark says balsamic can be a substitution, although it is a bit sweeter.

INGREDIENTS:
12 ounces baby bok choy (3 or 4 small heads)
1 ounce ginger root (1 fat 2-inch- thick knob)
Kosher salt
8 ounces rice noodles, not too thin
2 tablespoons peanut or safflower oil
1 pound lean ground pork
1⁄4 cup plus 1 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1⁄2 cup thinly sliced scallions
3 garlic cloves, finely chopped
1 fresh Thai or habanero chile, seeded if desired, thinly sliced
2 tablespoons toasted sesame seeds
1 1⁄2 teaspoons sesame oil, more for drizzling
Cilantro or torn basil, for serving Black vinegar, for serving

PREPARATION:
Step 1 • Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks if using vinegar garnish.

Step 2 • Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.

Step 3 • Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.

Step 4 • Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.

Step 5 • Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.

Step 6 • Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs.

Optional: In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.