1/2 c butter
1 c sugar
2 eggs
1 tsp vanilla
1.5 c flour
1 tsp baking soda
1/2 tsp salt
3 mashed ripe bananas (about 1 cup)
1/2 c chopped pecans/walnuts (optional)
1/2 c sour cream
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients (whisked together separately). Stir in bananas, nuts, sour cream. Bake in greased loaf pan at 350 for 1 hour.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Monday, December 7, 2009
Virginia Skillet Apple Pudding
1/2 c melted butter
1 c sugar
1 c flour
2 tsp baking powder
1/4 tsp salt
1 c milk
2 c apples
1 tsp cinnamon
Stir all together in skillet, bake in 375 oven for 30 minutes or until edges pull away from pan.
1 c sugar
1 c flour
2 tsp baking powder
1/4 tsp salt
1 c milk
2 c apples
1 tsp cinnamon
Stir all together in skillet, bake in 375 oven for 30 minutes or until edges pull away from pan.
Peanut Butter Banana Bread
Dry ingredients:
1 c white whole wheat flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet ingredients:
2 ripe mashed bananas
1/3 c unsweetened crunchy peanut butter
1/4 c plain yogurt
1 egg
1 T oil
1 T milk
2 T molasses
1. Preheat oven to 350, spray loaf pan with nonstick spray
2. Mix dry ingredients
3. Mix wet ingredients
4. Stir dry into wet. Stir in 1/3 c chocolate chips if desired.
5. Pour batter in loaf pan. Bake for 45-50 minutes.
1 c white whole wheat flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet ingredients:
2 ripe mashed bananas
1/3 c unsweetened crunchy peanut butter
1/4 c plain yogurt
1 egg
1 T oil
1 T milk
2 T molasses
1. Preheat oven to 350, spray loaf pan with nonstick spray
2. Mix dry ingredients
3. Mix wet ingredients
4. Stir dry into wet. Stir in 1/3 c chocolate chips if desired.
5. Pour batter in loaf pan. Bake for 45-50 minutes.
Easy Skillet Peach Cobbler
1 stick butter
1 c sugar
1 c flour
1 tsp baking powder
1 c milk
3-4 sliced peaches
cast iron
Melt butter in skillet. Add milk, sugar, flour, baking powder. Stir. Add peaches. Bake in skillet at 375 for 45 minutes.
1 c sugar
1 c flour
1 tsp baking powder
1 c milk
3-4 sliced peaches
cast iron
Melt butter in skillet. Add milk, sugar, flour, baking powder. Stir. Add peaches. Bake in skillet at 375 for 45 minutes.
Mrs. Arey's Gingersnaps
1 c sugar
1 egg
3/4 c solid Crisco
1/4 c molasses
2 c flour
2-3 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Mix and chill. Roll into walnut size balls and roll balls in sugar. Bake on ungreased cookie sheet at 350 for 9 minutes.
1 egg
3/4 c solid Crisco
1/4 c molasses
2 c flour
2-3 tsp ginger
1 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
Mix and chill. Roll into walnut size balls and roll balls in sugar. Bake on ungreased cookie sheet at 350 for 9 minutes.
Martha Stewart's Molasses Ginger Crisps
2 c + 2 T all purpose flour
1.5 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 c (2 sticks) butter, room temp
1.5 c white sugar
1 egg + 1 egg yolk
1 tsp grated fresh ginger
2 T finely chopped crystallized ginger
1/3 c unsulfured molasses
Sugar for sanding
1. Preheat oven to 350. Line baking sheets with parchment or nonstick spray. Whisk together flour, ground ginger, baking soda, salt.
2. Beat together butter and sugar til fluffy, about 2 min. Add egg and yolk. Add grated and crystallized ginger and continue beating. Add flour mixture, alternating with molasses, ending with flour mixture. Continue beating.
3. Roll dough into 1 inch balls. Coat each ball in sugar. Bake about 12 minutes, rotating pans once, until flattened and dark brown around edges. Cool 5 minutes on pans before transferring to wire racks to cool completely.
1.5 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
1 c (2 sticks) butter, room temp
1.5 c white sugar
1 egg + 1 egg yolk
1 tsp grated fresh ginger
2 T finely chopped crystallized ginger
1/3 c unsulfured molasses
Sugar for sanding
1. Preheat oven to 350. Line baking sheets with parchment or nonstick spray. Whisk together flour, ground ginger, baking soda, salt.
2. Beat together butter and sugar til fluffy, about 2 min. Add egg and yolk. Add grated and crystallized ginger and continue beating. Add flour mixture, alternating with molasses, ending with flour mixture. Continue beating.
3. Roll dough into 1 inch balls. Coat each ball in sugar. Bake about 12 minutes, rotating pans once, until flattened and dark brown around edges. Cool 5 minutes on pans before transferring to wire racks to cool completely.
Chocolate Chestnut Bourbon Torte with Kentucky Bourbon Cream
6 eggs, separated, + 2 egg yolks
1.5 c sugar + 1/3 c
4 T bourbon + 2 tsp
2.5 c pureed unsweetened chestnuts
3/4 c ground pecans + pieces for garnish
2 T really strong coffee
6 T chilled butter cut into pieces
1.5 oz bitter (unsweet) chocolate, chopped
6 oz bittersweet (semisweet) chocolate
3.5 c whipping cream
1/2 c confectioner's sugar
Make the cake:
Heat oven to 350. Grease and flour 2 9-inch cake pans. Beat 6 egg yolks well. Stir in 1.5 c sugar and 1.5 tsp bourbon, then blend in 2 c chestnuts. Stir in pecans. Whip egg whites with a pinch of salt until stiff peaks form. Fold whites into batter. Divide mixture between 2 cake pans and bake for 25 minutes. Cool on wire rack then remove.
Make Filling:
Beat 2 egg yolks with 1/2 c sugar. Add coffee and 1 T hot water. Beat chilled butter into mixture. Add 1/2 tsp bourbon and 1/2 c chestnuts. Stir in chopped bitter chocolate. Cover bowl and refrigerate.
Make Icing:
Melt bittersweet chocolate with 1.5 c cream over low heat. Stir in 2 T bourbon. Cover and chill.
Whipped topping: (make right before serving)
Whip 2 c cream to soft peaks. Beat in confectioner's sugar and fold in 2 T bourbon.
Assemble:
Spread chestnut filling between 2 cake layers. Cover with chocolate icing, sprinkle with chopped pecans. Chill before serving. Serve with whipped cream.
1.5 c sugar + 1/3 c
4 T bourbon + 2 tsp
2.5 c pureed unsweetened chestnuts
3/4 c ground pecans + pieces for garnish
2 T really strong coffee
6 T chilled butter cut into pieces
1.5 oz bitter (unsweet) chocolate, chopped
6 oz bittersweet (semisweet) chocolate
3.5 c whipping cream
1/2 c confectioner's sugar
Make the cake:
Heat oven to 350. Grease and flour 2 9-inch cake pans. Beat 6 egg yolks well. Stir in 1.5 c sugar and 1.5 tsp bourbon, then blend in 2 c chestnuts. Stir in pecans. Whip egg whites with a pinch of salt until stiff peaks form. Fold whites into batter. Divide mixture between 2 cake pans and bake for 25 minutes. Cool on wire rack then remove.
Make Filling:
Beat 2 egg yolks with 1/2 c sugar. Add coffee and 1 T hot water. Beat chilled butter into mixture. Add 1/2 tsp bourbon and 1/2 c chestnuts. Stir in chopped bitter chocolate. Cover bowl and refrigerate.
Make Icing:
Melt bittersweet chocolate with 1.5 c cream over low heat. Stir in 2 T bourbon. Cover and chill.
Whipped topping: (make right before serving)
Whip 2 c cream to soft peaks. Beat in confectioner's sugar and fold in 2 T bourbon.
Assemble:
Spread chestnut filling between 2 cake layers. Cover with chocolate icing, sprinkle with chopped pecans. Chill before serving. Serve with whipped cream.
Sunday, December 6, 2009
Candy Cane Biscotti
1 c sugar
1/2 c butter, softened
2 T water
1 tsp peppermint extract
2 eggs
3.5 c all purpose flour
1 c finely crushed peppermint candy canes
1/2 c slivered almonds, toasted
1 tsp baking powder
1/2 tsp salt
4 oz white chocolate, melted
Preheat oven to 350, Line 2 cookie sheets with parchment paper.
1. Beat sugar, butter, water, peppermint extract, and eggs in large bowl. Add flour, 1/2 c crushed candy, almonds, baking powder, and salt. Mix on low until just combined.
2. Divide dough in half. Shape each half into 10x3 log. Place each log on a cookie sheet. Bake 30 min. Let cool 15-20 min.
3. Use serrated knife to cut logs diagonally into 1/2 inch slices and place on cookie sheets. Bake 15 minutes, turn, Bake 15 more minutes or until edges are browned. Cool Completely.
4. Dip each cookie halfway in melted white chocolate. Sprinkle with remaining candy cane bits.
1/2 c butter, softened
2 T water
1 tsp peppermint extract
2 eggs
3.5 c all purpose flour
1 c finely crushed peppermint candy canes
1/2 c slivered almonds, toasted
1 tsp baking powder
1/2 tsp salt
4 oz white chocolate, melted
Preheat oven to 350, Line 2 cookie sheets with parchment paper.
1. Beat sugar, butter, water, peppermint extract, and eggs in large bowl. Add flour, 1/2 c crushed candy, almonds, baking powder, and salt. Mix on low until just combined.
2. Divide dough in half. Shape each half into 10x3 log. Place each log on a cookie sheet. Bake 30 min. Let cool 15-20 min.
3. Use serrated knife to cut logs diagonally into 1/2 inch slices and place on cookie sheets. Bake 15 minutes, turn, Bake 15 more minutes or until edges are browned. Cool Completely.
4. Dip each cookie halfway in melted white chocolate. Sprinkle with remaining candy cane bits.
Chocolate Chip Cheesecake
1 individual package of chocolate graham crackers, crushed
1/2 c melted butter
2 T white sugar
2 8 oz packages cream cheese, softened
1/2 c brown sugar
2 eggs
1 egg yolk
1 tsp vanilla extract
1 c semisweet chocolate chips
Preheat oven to 350
Mix crackers, butter, and sugar. Press into 9 in. pie plate. Refrigerate while making filling.
Beat Cream Cheese and brown sugar until smooth. Beat in eggs and egg yolk. Stir in vanilla. Fold in chocolate chips. Pour filling into pie crust. Bake for 50 min.
1/2 c melted butter
2 T white sugar
2 8 oz packages cream cheese, softened
1/2 c brown sugar
2 eggs
1 egg yolk
1 tsp vanilla extract
1 c semisweet chocolate chips
Preheat oven to 350
Mix crackers, butter, and sugar. Press into 9 in. pie plate. Refrigerate while making filling.
Beat Cream Cheese and brown sugar until smooth. Beat in eggs and egg yolk. Stir in vanilla. Fold in chocolate chips. Pour filling into pie crust. Bake for 50 min.
Crescent Roll Breakfast Cheesecake
2 crescent roll tubes
2 - 8 oz cream cheese
1 c sugar
1 egg yolk
1 tsp vanilla
Spread 1 crescent roll tube on bottom of rectangle glass dish. Mix filling, spread in pan. Spread other crescent roll tube on top of filling. Bake at 350 for 30 min or until golden brown.
2 - 8 oz cream cheese
1 c sugar
1 egg yolk
1 tsp vanilla
Spread 1 crescent roll tube on bottom of rectangle glass dish. Mix filling, spread in pan. Spread other crescent roll tube on top of filling. Bake at 350 for 30 min or until golden brown.
Ghirardelli Seven Layer Brownies
1/2 c butter
1 box Ghirardelli Double Chocolate Brownie Mix (or other brownie mix)
1 c shredded coconut
1 c butterscotch chips
1 c semisweet chocolate chips
1 c chopped pecans
14 oz can sweetened condensed milk
Preheat oven to 350. Coat bottom of 13x9x2 pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle with sweetened condensed milk. Bake 30-35 min. on until edges are bubbly. Cool thoroughly before cutting.
1 box Ghirardelli Double Chocolate Brownie Mix (or other brownie mix)
1 c shredded coconut
1 c butterscotch chips
1 c semisweet chocolate chips
1 c chopped pecans
14 oz can sweetened condensed milk
Preheat oven to 350. Coat bottom of 13x9x2 pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips, and pecans. Drizzle with sweetened condensed milk. Bake 30-35 min. on until edges are bubbly. Cool thoroughly before cutting.
Sunshine Orange Cake
1/4 c applesauce
box yellow cake mix
4 eggs
1 can 11 oz mandarin oranges in light syrup
Beat these with electric mixer. Bake at 350 in 9x13 pan for 30 minutes. Cool.
Frosting:
Cool Whip 12 oz.
large box instant vanilla pudding
20 oz can crushed pineapple
Layer - cut cake into cubes, layer with cool whip frosting in truffle bowl.
box yellow cake mix
4 eggs
1 can 11 oz mandarin oranges in light syrup
Beat these with electric mixer. Bake at 350 in 9x13 pan for 30 minutes. Cool.
Frosting:
Cool Whip 12 oz.
large box instant vanilla pudding
20 oz can crushed pineapple
Layer - cut cake into cubes, layer with cool whip frosting in truffle bowl.
Diabetic Chocolate Flourless Cake
9 oz dark chocolate (Lindt Excellence 70% Dark is good. 2.25 bars is 9 oz.)
1/2 c butter
6 eggs
1/4 c sugar
Whipped cream (optional)
1. Melt chocolate in microwave. When it starts to melt, add stick of butter and melt until completely melted.
2. Get out 2 bowls for the eggs. In one bowl, put two whole eggs and four egg yolks. In another bowl, put 4 egg whites.
3. Beat egg whites for a minute or so on high. Add sugar and beat until dairy queen ice-cream type peaks form when you insert and remove a spoon.
4. Stir chocolate/butter into egg yolks bowl.
5. Add glob of egg whites to chocolate mixture, then fold in rest of egg whites by hand. Don't overmix.
6. Pour into greased 12" round pan or square casserole and bake at 350 for 30+ minutes. It is done when you jiggle the pan and the center doesn't jiggle. The top will be cracked and the cake will have risen a lot. It will fall again when you take it out of the oven.
7. Scoop out cake with spoon to serve! Add whipped cream if you want.
1/2 c butter
6 eggs
1/4 c sugar
Whipped cream (optional)
1. Melt chocolate in microwave. When it starts to melt, add stick of butter and melt until completely melted.
2. Get out 2 bowls for the eggs. In one bowl, put two whole eggs and four egg yolks. In another bowl, put 4 egg whites.
3. Beat egg whites for a minute or so on high. Add sugar and beat until dairy queen ice-cream type peaks form when you insert and remove a spoon.
4. Stir chocolate/butter into egg yolks bowl.
5. Add glob of egg whites to chocolate mixture, then fold in rest of egg whites by hand. Don't overmix.
6. Pour into greased 12" round pan or square casserole and bake at 350 for 30+ minutes. It is done when you jiggle the pan and the center doesn't jiggle. The top will be cracked and the cake will have risen a lot. It will fall again when you take it out of the oven.
7. Scoop out cake with spoon to serve! Add whipped cream if you want.
Chocolate Chip Meringue Cookies
3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1 c. sugar
3 T unsweetened cocoa
3 T mini chocolate chips
Preheat oven to 300 degrees.
Beat egg whites, cream of tartar, and salt on high speed until soft peaks form. this is best done in a clean, chilled, glass bowl. Add sugar, 1 T at a time, beating until stiff peaks form. Sift cocoa over egg white mixture, fold in. Fold in mini chips.
On parchment paper- lined baking sheets, drop batter by tablespoonfuls. Bake 40 min or until crisp.
1/4 tsp cream of tartar
1/4 tsp salt
1 c. sugar
3 T unsweetened cocoa
3 T mini chocolate chips
Preheat oven to 300 degrees.
Beat egg whites, cream of tartar, and salt on high speed until soft peaks form. this is best done in a clean, chilled, glass bowl. Add sugar, 1 T at a time, beating until stiff peaks form. Sift cocoa over egg white mixture, fold in. Fold in mini chips.
On parchment paper- lined baking sheets, drop batter by tablespoonfuls. Bake 40 min or until crisp.
Melanie's Cake Mix Expansion
1 Cake Mix box.
In addition to ingredients called for on back of box, add:
1 c. sour cream
1 extra egg
1 c flour
1 c sugar
1 tsp vanilla
1/4 tsp salt
Mix all ingredients together at once with electric mixer. Pour into 2-3 round cake pans or 1 13x9 pan. Bake at 325 for 45-55 minutes. Line cake pans with wax paper for easier removal.
Frosting:
1 c. salted butter
1 c. crisco
2 T water
1 T vanilla
Mix, then add 1-2 lbs powdered sugar and water to get desired consistency.
In addition to ingredients called for on back of box, add:
1 c. sour cream
1 extra egg
1 c flour
1 c sugar
1 tsp vanilla
1/4 tsp salt
Mix all ingredients together at once with electric mixer. Pour into 2-3 round cake pans or 1 13x9 pan. Bake at 325 for 45-55 minutes. Line cake pans with wax paper for easier removal.
Frosting:
1 c. salted butter
1 c. crisco
2 T water
1 T vanilla
Mix, then add 1-2 lbs powdered sugar and water to get desired consistency.
Pecan Pie
1 c. light Karo syrup
1 c. brown sugar
1/3 tsp salt
1/2 c melted butter
1 tsp vanilla
3 eggs, slightly beaten
1 c. pecans
Combine all ingredients, put in pie crust. Bake 350 for 45 minutes.
1 c. brown sugar
1/3 tsp salt
1/2 c melted butter
1 tsp vanilla
3 eggs, slightly beaten
1 c. pecans
Combine all ingredients, put in pie crust. Bake 350 for 45 minutes.
Thin, Crispy Chocolate Chip Cookies
1 c. all purpose flour
3/4 tsp baking soda
1/4 tsp salt
1/2 c melted butter
1/2 c packed brown sugar
1/3 c granulated white sugar
1/2 tsp vanilla
1 c semisweet chocolate chips
1. Mix flour, baking soda, salt with whisk.
2. Beat butter, brown sugar, white sugar, 3 T. water, vanilla until blended.
3. Stir flour mixture into butter mixture.
4. Place 1 T. portions of dough, 2 inches apart on cookie sheets
5. Bake 18-20 min. at 300. Cool on pan 3 min. before removing.
3/4 tsp baking soda
1/4 tsp salt
1/2 c melted butter
1/2 c packed brown sugar
1/3 c granulated white sugar
1/2 tsp vanilla
1 c semisweet chocolate chips
1. Mix flour, baking soda, salt with whisk.
2. Beat butter, brown sugar, white sugar, 3 T. water, vanilla until blended.
3. Stir flour mixture into butter mixture.
4. Place 1 T. portions of dough, 2 inches apart on cookie sheets
5. Bake 18-20 min. at 300. Cool on pan 3 min. before removing.
Blueberry Pound Cake
8 oz cream cheese, room temp.
3 sticks butter, room temp.
3 c. sugar
3 tsp. vanilla
5 eggs, room temp.
3 c. all purpose flour
1.5 c blueberries, dredged in flour
Cream butter, cream cheese, and sugar well. Add vanilla. Add eggs one at a time. Mix in flour. Prepare Bundt or Tube pan by spraying with Pam and sprinkling with flour, then sugar. Layer cake batter and blueberries, about 3 layers each. Put in cold oven, set to 300 degrees for 1.5 hrs. Cool on wire rack 15 min. before removing from pan.
3 sticks butter, room temp.
3 c. sugar
3 tsp. vanilla
5 eggs, room temp.
3 c. all purpose flour
1.5 c blueberries, dredged in flour
Cream butter, cream cheese, and sugar well. Add vanilla. Add eggs one at a time. Mix in flour. Prepare Bundt or Tube pan by spraying with Pam and sprinkling with flour, then sugar. Layer cake batter and blueberries, about 3 layers each. Put in cold oven, set to 300 degrees for 1.5 hrs. Cool on wire rack 15 min. before removing from pan.
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