Bangla-Dash Mixed Nuts by Liz

INGREDIENTS

6 cups unsalted nuts, we used pecans and almonds
2 tablespoons vegetable oil
2 tablespoons water
1/4 cup pure maple syrup
1 tablespoon Bangla-Dash

DIRECTIONS
1. Preheat oven 350* and prepare a half-sheet baking pan with a Silpat
2. In a big bowl, mix oil, water, maple syrup and Bangla-Dash together
3. Add nuts and stir.
4. Spread nuts evenly over your baking pan. Bake 25 minutes.

Compound Butter

Lisa at Photosynthesis in Ames turned us on to compound butter on Thanksgiving. She served it with Parker House rolls…seriously, I thought it was the best part of the meal. It turns out all salts AND sugars make great compound butters! Use them on baked goods, steak, veggies, toast, you name it!

These aren’t ours, but don’t they look lovely?

These aren’t ours, but don’t they look lovely?

INGREDIENTS
1 stick of butter
2 tsp of Saltlickers
Parchment or waxed paper if you’re want a log shape
Fresh herbs if you wish

Let the butter soften at room temp then stir in the spice (and herbs). Place the butter on a sheet of parchment or waxed paper, roll into a log, and chill for at least two hours.

Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

INGREDIENTS
1 Big-a$$ butternut squash
Olive oil
Bangla-dash
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

INSTRUCTIONS
Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Rachel's Third Place State Fair Banana Chocolate Chunk Bread and Spread*

For the Bread*
3 to 4 ripe bananas, smashed
1/3 cup (75 grams) melted salted butter
3/4 cup light brown sugar
½ cup semisweet chocolate chunks
2 tablespoons creamy peanut butter
1 egg, beaten
1 teaspoon (5 ml) vanilla
1 teaspoon (5 grams) baking soda
Pinch of salt
2 teaspoons Iowa Nice Spice
1 1/2 cups (190 grams) flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed
bananas in a large mixing bowl. Mix in the Iowa Nice Spice, egg, vanilla and
bourbon, then the spices. Sprinkle the baking soda and salt over the mixture
and mix in. Add the flour, mix. Fold in chocolate chunks. Pour mixture into a
buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester
comes out clean. Cool on a rack. Remove from pan and slice to serve.
*Adapted from Deb Perelman

For the Spread
Makes 1 pint
½ cup butter
½ cup peanut butter
3 tablespoons cocoa
¼ cup honey
¼ teaspoon vanilla

Melt butter; add cocoa, vanilla, peanut butter, and honey. Stir until smooth.

Saltlickers note: Roxy Taco or Bangla-dash would be delicious in that spread.

Not Rachel's actual banana bread.

Not Rachel's actual banana bread.