1/2 c. butter
1 c. sugar
3 bananas, mashed up
4 T. milk
1 tsp baking powder
2 c. flour
1/4 tsp salt
1/2 c. nuts (optional)
Cream butter and sugar, then add eggs. Add milk and continue to mix. Add mashed bananas. Sift flour, baking powder, and salt together. Mix dry into wet ingredients. Add nuts, if using. Add to greased loaf pan.
Bake at 350 for 20 minutes then turn down to 325 and bake for another hour or until knife inserted into center comes out clean.
Tuesday, September 27, 2011
1/2 c. butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated Splenda for baking
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1-1/2 cup fresh blueberries
1/2 cup confectioner’s sugar
2 tablespoons fresh lemon juice
Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a 9 x 5 x 3 inch loaf pan.
In a separate bowl, whisk together the flour, baking powder and salt.
In the bowl of your Kitchen Aide or with a hand mixer, beat the butter until softened (about 1 minute). Add the Splenda and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour and milk a third at a time, alternating until all is added, scraping down sides of bowl at intervals. Mix only until combined. Gently fold in the blueberries.
Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Meanwhile, mix confectioner’s sugar and lemon juice until well blended, set aside.
When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made. Makes 1 loaf.
Friday, September 25, 2009
When I think of Fall, I think of hearty home cooked meals. I will be giving away this brand new handbook for slow cooking. The New Creative Crock Pot Cookbook features tons of recipes from around the world including low-fat recipes. This book is paperback and has 224 pages.
Please go to my other blog at SleeplessInWisc for details.
Friday, August 14, 2009
3 tablespoons extra virgin olive oil
1-1/2 tablespoons balsamic vinegar
1 small clove garlic, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 oz goat or feta cheese, crumbled
1-1/2 tablespoon chopped fresh basil (or 1 tsp. dried)
1 round (8-10 inches) foccacia bread or onion foccacia bread, or a French bread baguette
1 cup packed, shredded romaine lettuce
Set oven to broil. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3-4” from heat until skin is evenly blackened, 8-12 minutes. Wrap peppers in boil from pan; let stand 15 minutes. In a small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours. In small bowl, combine cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve. Makes about 16.
Monday, August 3, 2009
1 1/4 cups sweetened crushed pineapple
3 ounces powdered lemon flavored gelatin
1 cup sugar
1 tablespoon lemon juice
1 cup whipped cream
1 9-inch graham cracker pie shell
1/2 cup of coconut, toasted lightly, if desired
Bring pineapple to a boil in saucepan. add jello, stir until dissolved. mix in sugar and lemon juice. cool until almost stiff. Fold into whipped cream and pour into graham cracker pie shell.
(I sprinkled the top with about a 1/2 cup of toasted coconut)
Chill about 1 hour. 8 servings
Thursday, June 11, 2009
The set is called "Cats with Attitude" teaset for two. The site has gorgeous teapots, if you haven't browsed there, go have a look.
Note: I am not promoting the site, just sharing a find with friends.
Sunday, May 31, 2009
One shot = 1.5 fluid ounce
shot and 1/2 vodka
shot and 1/2 gin
shot and 1/2 rum
shot and 1/2 triple sec liqueur
1 teaspoon tequila
2 teaspoons orange juice
2 fluid ounces Coke
1 wedge lemon
In a shaker full of ice, combine vodka, gin, rum, triple sec and tequila. Add orange juice and cola. Shake vigorously until frothy. Strain into a tall thin glass filled with ice, and garnish with wedge of lemon.
2 cups sugar or Splenda
7 cups water
4 tea bags
2 cups boiling water
1 (12 fluid ounce) can frozen lemonade concentrate
1 (12 fluid ounce) can frozen orange juice concentrate
2 cups gin or vodka
Diet Seven up or Sprite
Put 7 cups water in large saucepan, and heat on high until boiling. Add sugar and stir until dissolved; set aside to cool. Place teabags in 2 cups boiling water, and let steep for 25 minutes.
In a large bowl, mix together sugar water, tea, lemonade concentrate and orange juice concentrate. Stir in gin or vodka. Place in freezer container and freeze overnight.
To serve, Place several scoops into a tall glass, and fill with any clear carbonated beverage. Yum. Serve in a pretty cocktail glass or disguise it in a tea cup.
Sunday, February 1, 2009
Wednesday, January 7, 2009
12 oreo cookies
2 8-ounce packages cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup semisweet chocolate pieces
2 teaspoons shortening
Split cookies, keeping filling on one cookie. Line muffin pans with foil bake cups. Place filling-covered cookie in bake cups, filling side up. Set aside.
In a medium mixing bowl, beat cream cheese, sugar, and vanilla until smooth and fluffy. Beat in eggs just until well mixed. Spoon cream cheese mixture into bake cups.
Crush remaining cookies and sprinkle over cream cheese mixture. Bake, uncovered, in a 325 degree F oven for about 25 minutes or until set. Cool.
In a small saucepan, melt chocolate pieces with shortening over low heat, stirring frequently. Drizzle over baked cheesecakes. Cover and chill. Top with 2 slices of strawberries before serving.
Friday, December 19, 2008
Have you seen the mistletoe, it fills the night with kisses
Have you seen the bright blue star, it fills your heart with wishes
Have you seen the candlelight, it shines from every window
Have you seen the moon above, it lights the sky in silver
Green is in the mistletoe but red is in the holly
Silver in the stars above that shine on everybody
Gold is in the candlelight and crimson in the embers
White is in the winter night that everyone remembers
Have you heard the boys all sigh, when all the girls are skating
Have you heard their sweet hearts cry for all this time they're waiting
Have you seen the children playing, tiny hands are frozen
Have you seen them hurry home, when suddenly it´s snowing
Have you heard that bells are ringing, ringing out their story
Have you heard the choir singing, Glory, Glory Glory
Sunday, December 14, 2008
2 1/2 cups all-purpose flour
1/4 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cups butter
1/2 cups golden raisins
1-1/2 cup apple butter
1 egg; slightly beaten
vegetable cooking spray
Additional apple butter; for accompaniment
Preheat oven to 425°F. In a large bowl combine flour, sugar, baking powderand baking soda. Cut in butter with pastry cutter or forkuntil mixture resembles coarse crumbs. Add raisins. In a separate bowl combine apple butter and egg. Add flour mixture, stirring just until dry ingredients are moistened. Spray 2 1/2 inch muffin tins with vegetable cooking spray. Fill almost full with batter. Bake at 425Â°F for 14 to 16minutes or until lightly browned. Cool slightly. Serve warm with additional apple butter.
Adapted from recipe by: Knouse Foods Website Posted to MC-Recipe Digest V1 #678
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 c. chopped nuts
1 c. crushed potato chips
1 c. flour
1/2 tsp. baking soda
Beat butter, sugar and egg until well blended. Stir in remainder of ingredients. Shape into 3/4 inch balls and place 2 inches apart on greased cookie sheet. Bake in preheated 350 degree oven for 10-12 minutes. Cool for 1/2 minute on cookie sheet. Then remove to wire rack and cool completely. Store in airtight container.
Variation: add 3 oz. (1/2 c.) chocolate chips
Saturday, December 13, 2008
3 oz. angel hair pasta
3 lg. eggs1 c. whipping cream
1/2 tsp. nutmeg
1/4 tsp. garlic powder
1 c. grated imported Parmesan
Set oven at 350 degrees. Spray mini muffin tins with vegetable cooking spray. Cook pasta according to pkg. directions. Drain and pat dry. divide pasta evenly among the mini muffin tins. Set aside. In mixing bowl, place eggs, cream, nutmeg and salt, pepper and 2/3 cup of the Parmesan cheese.
Mix well to blend. Pour the mixture into the molds, dividing it evenly. Sprinkle tops of flans with remaining Parmesan cheese. Place molds in oven. Bake until flams are set, puffed and lightly browned about 20 to 25 minutes. Remove from oven and cool 10 minutes.
* Flans can be prepared ahead of time, thaw in refriderator, bake 15 mins, serve.
Friday, December 12, 2008
3 (8 oz.) pkgs. pineapple cream cheese, softened
1-1/2 tsp. Mexican seasoning
2 tsp. garlic powder
1 sm. onion, finely minced
1 dozen flour tortillas
Combine the first 5 ingredients. Spread over tortillas until 1/8-inch thick. Roll each tortilla and secure with a toothpick; chill. Cut into 1/2-inch widths. One dozen tortillas will make approximately 120 pinwheels.
Wednesday, December 10, 2008
For more helpful ideas, please visit Shannon at Rocks in My Dryer - http://rocksinmydryer.typepad.com/shannon/