candy apple pie • grilled beef tenderloin • easy ... - Penzeys Spices

Meredith Wittmann
I enjoy the idea of making things
from scratch just like my grandmother
did,” says Meredith Wittmann of
Milwaukee, Wisconsin. “I have a strong
southside pride.”
“My Grandmother Rosie, who I was
incredibly close to, taught me a lot
about baking. I remember making
cakes with her when I was a little girl.
“My earliest memory was helping
her grease the pans and she would
always let me lick the beaters and the
bowl. She knew I was done when I
would stick the bowl over my head
to get the sides. It was not until my
grandma passed and I was grown that
I realized how much batter she left in
the bowl just for me.
“My grandmother didn’t have a lot
of money, but she found many ways
to treat me well. I think of her always,
especially when I make bunny-shaped
cakes like we did when I was little.
And just like Grandma Rosie I never
skimp on frosting because as far as I’m
concerned, you can never have too
much.
“Nothing is more satisfying than
making foods that people really like.
My husband Andy and I have a very
large vegetable garden. I started
canning last year. It’s much easier than
you think and the fruits of our labor
make great Christmas gifts.
“I plant peppers for the sole purpose
Left: Sitka, Alaska welcomes
Meredith on a recent cruise.
Right: Looking lovely in these
hats from days gone by, Meredith
and her mom Antoinette are the
best of friends.
“We often
take day trips
throughout
Wisconsin just
to ‘see what
there is to see.’ ”
of making stuffed peppers. Andy and
I both come from large families. We
like to have what I consider a ‘holiday’
at the end of summer. I make huge
batches of stuffed peppers and we
invite our families. It’s a great time and
a chance to get together with those we
don’t see as often as we’d like.
“I’m very proud to live and work
here. I currently work at the Wisconsin
Talking Book and Braille Library
where we provide literature for
residents who cannot read normal-size
print.
“Once each week I also teach
a course at a career college on
the introduction to research and
information literacy. I enjoy working
with people who are serious about
getting an education and bettering
themselves.
“Often my students remark how I
seem to care about them and I do.
I think for some, being taught by
someone who really cares has helped
them to continue their education.
“Teaching has taught me patience
and has made me more tolerant of
others. I’ve always known people learn
differently and teaching has helped
me to accept that. I find I can explain
myself better and be more flexible
because I see the point of view of
others.
“Teaching has really opened up
Peanut Butter Banana Bread
This not-so-guilty pleasure is one of Meredith’s most
requested desserts.
3 ripe bananas, peeled and sliced
2 eggs
1
⁄3 Cup plain or vanilla yogurt
1
⁄2 Cup creamy peanut butter
3 TB. melted butter
1
⁄2 Cup sugar
1
⁄2 Cup brown sugar, packed
1
⁄4 Cup ground flax seed (optional but
delicious and very healthy!)
3
⁄4 tsp. baking soda
1
⁄2 tsp. CINNAMON
1 tsp. BAKING SPICE
1 1 ⁄2 Cups flour
1
⁄2 Cup powdered sugar (optional)
Preheat oven to 350°. Spray a 9x5 loaf pan (the
larger size) with non-stick cooking spray and
set aside. In a large mixing bowl, combine the
bananas, eggs, yogurt, peanut butter and melted
butter. Beat at medium speed until well blended.
Add the sugars and beat well. Add the flax seed,
baking soda, CINNAMON and BAKING SPICE,
reduce to low speed and mix well. Add the flour
and beat until blended. Pour into the loaf pan and
bake at 350° for 65-75 minutes. Let cool 30 minutes
in the pan before removing. Dust with powdered
sugar if desired.
Prep. time: 15 minutes
Baking time: 65-75 minutes
Serves: 12
Nutritional Information: Servings 12; Serving Size 1 slice (90g);
Calories 250; Calories from fat 90; Total fat 10g; Cholesterol 40mg;
Sodium 170mg; Carbohydrate 37g; Dietary Fiber 2g; Protein 6g.
my eyes and I think makes me a
better person. I learn so much from
my students and I hope they learn
from me.”
–Lani Haag