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Did Oregon move ruin her banana bread? Few things are more frustrating than trying a recipe that just doesn't work out. The mess, the stress, the inedible blob of goo that emerges from the oven: It's enough to make a good cook turn to take-out. I'll admit to a few flat-out failures of my own. There was the Artichoke Pesto Pasta, for instance, a dish lovely to look at but awful to eat. My kids still make gagging noises at the memory. There was the Chicken Mushroom Casserole that came out too bland, the Olive Focaccia that came out too flat, the Chocolate Fudge Bundt Cake that wouldn't come out of the pan at all. So when readers write in with tales of kitchen glitches, I listen and I empathize. I also try to figure out how to fix the failures so they won't happen again. Here's a sample of this month's cooking questions: Why is it that nothing bakes right here in Oregon when it baked just fine in San Francisco, Calif.? I have a banana bread recipe that doesn't turn out right here. I don't think it's the altitude. -- Miriam A., Medford There are a couple of factors that could influence the outcome of your banana bread, Miriam. But they probably don't have anything to do with crossing the Oregon border. You're right about the altitude; the difference is probably only 1,200 to 1,500 feet, not enough to ruin your baking. Chef Renate Elam, owner of Under the Greenwood Tree, a Medford bed and breakfast inn, suggests several reasons for your problem. First, perhaps your oven isn't calibrated correctly. Especially if you've recently moved, it's important to make sure the oven is actually heating the way it should be. Also, consider the ingredients that you're using. Did you change brands of flour? Using bread flour instead of cake flour, for instance, can make a difference in the texture and rise of banana bread. Are you using oil or margarine instead of butter? Nonstick spray to grease the pan? Old baking powder? "If all else fails," Ellam says. "Give her a better banana bread recipe." You'll find a favorite below . I bought a cooked ham and served it, but three days later I realized I still had too much left over. I was wondering, can I freeze it? -- Mary, Medford Well, Mary, the bad news is that cooked ham is a perishable food that should be consumed quickly. Unlike some other meats, it doesn't freeze well at all, according to Mike King, a Midwest meat supervisor and ham expert. Once ham is opened, it's best to finish it within a week. Freezing is possible, but not recommended because the process crystallizes the meat's natural fluids, degrading both texture and taste. I recently made a recipe that was in the paper about a year ago called Beef Soup Provencal. My problem? What is "herbes de Provence?" The recipe calls for this herb, but NO ONE has heard of it, nor is it in cookbooks, or on the Internet. At least it wasn't easily found after about 1 hour of searching. I just used onion powder, garlic powder and salt for my seasonings since I couldn't come up with what is in the "herbs de Provence." -- Laura B., Medford Herbes de Provence wasn't difficult to find in my favorite resource book: "The Food Lover's Companion" by Sharon Tyler Herbst. The seasoning is described as "an assortment of dried herbs said to reflect those most commonly used in Southern France." Often packed in tiny clay crocks, the mixture commonly contains basil, fennel seed, lavendar, marjoram, rosemary, sage, summer savory and thyme. I've been able to find "herbs de Provence" in the spice section of my local grocery store; ask the manager of yours to stock it. As you can tell from the list of spices, it adds necessary flavor to the dishes that call for it. Best-Ever Banana Bread 1 3/4 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup mashed ripe bananas (2 to 3 medium) 1/2 cup vegetable oil 1/4 cup plus 1 tablespoon buttermilk 1 teaspoon vanilla extract 1 cup chopped walnuts In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine eggs, bananas, oil, buttermilk and vanilla. Add to flour mixture, stirring just until moistened. Fold in nuts. Pour into a greased 9-by-5-by-3-inch loaf pan. Bake at 325 degrees F. for 1 hour and 20 minutes, or until bread tests done. Cool for 10 minutes before removing from the pan to a wire rack. Yields 1 loaf. From "The Complete Guide to Country Cooking," Taste of Home Books, 1998. Send questions to A la carte, P.O. Box 1108, Medford, OR 97501. Reach JoNel Aleccia at 776-4465 or by e-mail at [email protected] Mail Tribune Copyright � The Mail Tribune 2000, Medford, Oregon USA