So I made this on a whim because I had a ton of over ripe bananas and I needed something to take to our ward picnic. It made a ton and I am glad it did they were a big hit and I had over five different people ask for the recipe...the problem is that I changed the recipe. I was careful to write down the changes I made but then the paper got thrown away. Bummer. So this is what I think I did if I remember correctly, which I am pretty sure I am remembering this right. Enjoy!
Ingredients
Cake
1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1 TB vanilla extract
3 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon salt
2 generous cups mashed ripe bananas
Frosting
1 cup salted butter, softened
2 -4 TB sour cream
1/2 package of cream cheese, softened
1 1/2 tsp vanilla
powdered sugar to liking
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease two 10x15 inch jellyroll pans.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pans.
Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.(mine took 20 minutes)
While the cake is cooling mix the frosting. With a standing mixer cream the cream cheese until smooth, then add the butter, when that is all smooth and getting whipped nicely add the sour cream and the vanilla sour cream. Whip until light and fluffy.
While the mixer is going slowly add the powdered sugar. Keep adding it until it is the the consistency you like best. I think I adjusted the frosting a little with a bit more sour cream to give it a bit more creamy taste and a bit more tang. I like my frosting fluffy but still thick enough to hold its shape.
When the cake has cooled completely frost it and then refrigerate them until you want to serve it...not necessary but something about a cold banana cake is just delightful on a hot summer day. This is a great recipe to feed a crowd. The cake is light and fluffy but has a rich taste and the frosting is a hybrid of butter cream and cream cheese frosting. Yum.
9 ounces, weight Semisweet Chocolate, Melted And Cooled To Lukewarm (See Note)
1 teaspoon Vanilla Extract
2-¼ cups Powdered Sugar, Sifted
Preparation Instructions
In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.
Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.
Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until the chocolate is completely smooth and no pieces remain. Remove from heat and let cool 5-15 minutes or until lukewarm.
These were a big success. They are a really fun cookie that is really yummy. Great to bring to a summer BBQ. Everyone will want to try one for a taste adventure and then everyone will take another because they are so dang good.
Ingredients
1 cupUnsalted Butter, At Room Temperature
1 cupGranulated Sugar
1 cupPacked Light Brown Sugar
1 wholeLarge Egg
½ cupsVegetable Oil
2 TablespoonsMilk
1 teaspoonVanilla Extract
4 teaspoonsRoot Beer Extract
3-½ cupsFlour
1 teaspoonCream Of Tartar
1 teaspoonBaking Soda
⅛ teaspoonsSalt
2 cups White Chocolate Chips
Preparation Instructions
1. Preheat oven to 350F. Place butter and sugars in a large bowl. Using an electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.
2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.
3. Drop about 2 tablespoonfuls of dough at a time onto ungreased cookies sheets. Bake 10 minutes. Let cool 5 minutes on the cookie sheet and them remove to a wire rack to cool completely.
2 tablespoons liquid smoke flavoring (optional if you are using a Charcoal BBQ)
2 tablespoons spicy brown mustard
2 teaspoons ground black pepper
1 TB sugar
2 teaspoons garlic salt
4 - 7 skinless, boneless chicken breasts
favorite grilling veggies chopped in large chunks to be skewered
* I like to add herbs to match the flavors of my meal: Asian night I add a little ginger, Italian night I add basil and oregano, Mexican night I add a little cumin....
Directions
In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. poor 1/5 of the marinade in large bowl, toss the veggies with it and sprinkle with tiny bit more salt cover and set aside. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator. I would shoot for at least 2 hours if the breast are large.
Preheat the grill for high heat. Skewer the veggies.
Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.Throw on the veggies and cook until desired done-ness.
Your chicken will look beautiful and taste great too! We have served this to five different dinner guests and everyone raves about it. Itis really super good!
1 (2 pound) package frozen hash brown potatoes, thawed
1/4 cup melted butter
2 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup finely chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish or 9x13 pan.
In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole.
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.
I want to try this the name bugs but I think it would be really good since I have had desserts like it before and loved them...I think I might make it for Stew's grad party. Yum!
Ingredients
1/2 cup margarine
1 cup all-purpose flour
1/4 cup white sugar
2 (8 ounce) packages cream cheese, at room temperature
1/2 cup confectioners' sugar
2 cups frozen whipped topping (such as Cool Whip®), thawed
Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool.
Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer.
Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer.
Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving.
* Note that fettuccine Alfredo must be served immediately it does not hold or reheat well. Ingredients • 2 cups heavy cream • 2 tablespoons unsalted butter • Salt - didn't add • 1/4 teaspoon ground black pepper - didn't add • 9 ounces fresh fettuccine • 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup) - I usually add more :) • 1/8 teaspoon freshly grated nutmeg - didn't add
Directions 1. Bring 1 1/2 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces down a bit about 8 minutes minutes. Off the heat, stir in the remaining 1/2 cup cream and pepper.
2. While the cream is reducing, bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.
3. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the Parmesan, and nutmeg to the cream mixture. Cook over low heat until well incorporated then toss in pasta and reserved pasta water just before you want to serve it.
These are a fun summer/springtime cookie. They are pretty too.
2 1/2 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1/2 cup sugar 1/2 firmly packed brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons orange zest (for me that was the zest of 2 oranges) 2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)
Preheat oven to 375 degrees.
In a small bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.
Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.
I used Italian style stewed tomatoes, threw in a few leaves of fresh basil and substituted the wine with chicken broth. Was a huge success at Genevieve's baby blessing family dinner I hosted. Making it a couple days in advance only improves the flavors. :)
Ingredients:
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons olive oil
1/3 cup finely diced onion
1/2 cup white wine
Directions:
1.
In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2.
In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used it with devils food cake and layered it with German chocolate cake filling and it was so lovely! Big hit.
Ingredients: one 18.25 oz box moist style cake mix 1 cup fat free plain Greek yogurt 1 cup water
Directions: preheat oven to 350 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 180 calories, 3.25 grams of fat, 306 mg sodium, 34.5 grams of carbs, <.5grams fiber, 20 grams sugar, and 3.5 grams protein
*best with Devil food cake mix. * texture very moist and yum...think brownie cake hybrid *Deliciousness!
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used a spice cake mix and sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.
Ingredients: 1 18.25 oz box moist style cake mix 1 15 oz. can pure pumpkin
Directions: preheat oven to 400 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly. The batter will be very thick. Then transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 183 calories, 3.5 grams of fat, 301 mg sodium, 37grams of carbs, 1.25 grams fiber, 20.5 grams sugar, and 2 grams protein
*best with spice cake mix and devil's food cake mix. - not recommended with white and yellow cake mixes * texture very moist, thick, and fudge like. *tastes rich and decadent!
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good.
Ingredients: one 18.25 oz box moist style cake mix 1 12 oz. can diet soda
Directions: preheat oven to 350 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 171 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, <.5grams fiber, 21.5 grams sugar, and 1.5 grams protein
*best combos: yellow cake mix + diet cream soda, lemon cake mix + diet lemon-lime, devils food cake mix + diet cherry cola * texture moist and light *impressive but if you are sensitive to to the sweetener in diet soda you might not like this version as much
This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I didn't have no sugar added applesauce and the applesauce was strawberry flavor. I sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.
Ingredients: one 18.25 oz box moist style cake mix 1 cup no sugar added applesauce 1 cup water
Directions: preheat oven to 350 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 179 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, .5grams fiber, 21.5 grams sugar, and 1.5 grams protein
*best with yellow cake mix * texture very moist and fluffy. A+ *sweet and slightly apple-y, yummy!
We really liked this recipe. I cooked it with the ground turkey breast. I served it on rice for the kids since they don't like "salad" very much.
½ cup rice wine or dry sherry 2 tablespoons hoisin sauce 2 tablespoons ketchup 2 tablespoons sugar 1 tablespoon Sriracha Chili Sauce( I used 1 tsp) ½ tablespoon toasted sesame oil ½ tablespoon macadamia nut oil or other neutral oil ½ cup thinly sliced scallions, divided 2 tablespoons minced fresh ginger 1 tablespoon plus 1 teaspoon minced garlic 1 pound ground turkey breast or ground beef sirloin Leaves from 2 heads of Boston lettuce, washed and dried
1. In a small bowl or measuring cup, combine the rice wine, hoisin sauce, ketchup, sugar, and chili sauce. Whisk to blend 2. Place a large nonstick skillet over medium-high heat. When it is hot, add the oils in the center of the skillet to form a little pool; do not spread it around. When hot, add ¼ cup of the scallions along with the ginger and garlic. Cook about 1 minute, stirring gently without dispersing the pool. When the mixture becomes fragrant, spread it over the entire skillet. 3. Add the ground meat in handfuls. Cook about 5 minutes until no longer pink, stirring and chopping down with spatulas to break up the lumps. Add the rice wine mixture and stir to blend. Lower the heat to medium and cook until almost all of the liquid has evaporated, 8 to 10 minutes. Divide among 4 bowls and sprinkle with the remaining ¼ cup scallions. Serve immediately with lettuce leaves for wrapping.
Makes 4 servings
Per serving: Calories 227, 8 g total fat, 4 g saturated fat, 63 mg cholesterol, 10 g total carbohydrate, 1 g dietary fiber, 24 g protein, 506 mg sodium.
-Egg substitutes work just fine in baking and even custards. Egg Beaters Brand was ranked highest in taste by America's Test Kitchen.
-Brine-ing your beans gives your beans a better flavor and they even cook more evenly. Soak beans in water with 2 tsp. salt per quart of water.
-When you make a vinaigrette add 1/4 tsp Mayo for each 1/4 of vinaigrette. You wont notice the taste but it helps emulsify the oil and vinegar so they don't separate as much!
-To get better results with your baking make sure your eggs are at room temperature. You can accomplish this easily by putting them in a bowl with warm water for a few minutes.
- If you find yourself out of brown sugar you can make it yourself! for light brown sugar add 1 Tb of molasses to 1 cup of white sugar. For dark brown sugar add 2 TB per cup of white sugar.
- You can make your own cake flour. Add 2 TB of corn starch to 7/8 cups all purpose flour = it will equal 1 cup. ( guess take away 2 table spoons of flour and replace with corn starch is the same thing.
-Powdered sugar is simply finely ground white sugar and corn starch. So if you ever find yourself out of powdered sugar and need it right then you can just blend some corn starch and white sugar in your blender and there you have it. It wont be as good but it works.
- As a general rule when using dried herbs in place of fresh half the amount called for.
-Adding a little corn starch to your pie crust does magical things.
- When replacing canned beans for dried beans you use five 8 oz canned for 1 pound dry.
