(Recipe from Laura Neff Miller)
2 c melted butter
2 c sugar
2 c packed brown sugar
2 Tbsp vanilla
4 beaten eggs
2 c oatmeal
2 c smashed cornflakes
4 c flour
2 tsp baking soda
2 tsp baking powder
1 large pkg chocolate chips (16-18 oz.)
Blend melted butter and sugars. Mix thoroughly, adding the beaten eggs and vanilla. Mix in oatmeal and cornflakes. Sift in flour, baking soda, baking powder. Stir mixture until properly blended. Add chocolate chips.
Drop by ice cream scoopfuls onto an ungreased cookie sheet. Do not put more than 6 on one pan. Cook at 350 degrees F for 13-15 minutes. Cool on pan for 3-5 minutes.
Makes 31/2 doz.
(Cookies can be frozen.)
Thursday, October 22, 2009
Tuscan Bean Soup
1 c packaged peeled baby carrots, coarsely chopped
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper
In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.
Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.
Ladle soup into bowl and top with spinach, sprinkle with pepper.
Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.
** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.
1 small onion, chopped
2 cloves garlic, minced
3 Tbsp olive oil
2 15 oz can cannellini beans (white kidney beans)**
1 32 oz box reduced-sodium chicken broth
1 packet of Trader Joe's Savory Chicken broth
2 to 3 tsp dried Italian seasoning, crushed
1 5 oz package baby spinach
Freshly cracked black pepper
In a 4-qt Dutch oven cook and stir carrots, onion and garlic in 1 Tbsp olive oil over medium heat for 3 minutes. Add beans, broth, savory chicken broth packet and seasoning. Bring to a boil. Slightly mash beans. Reduce heat, simmer, uncovered for 8 minutes, stirring occasionally.
Meanwhile, in a large skillet heat remaining olive oil over medium-high heat. Add spinach, tossing with tongs for 1 to 2 minutes, just until wilted. Remove from Heat.
Ladle soup into bowl and top with spinach, sprinkle with pepper.
Note: I have also substituted a breast of chopped up chicken breast for a can of cannellini beans, too.
** I have been using La Contena canned whole pinto beans. The spices and ingredients int he can add a great boost of flavor.
Applesauce
12 medium to large apples
1 c water
1/2 c sugar (or amount to your liking)
1 Tbsp lemon juice
Peel and cut or slice apples and put in a large pot over medium heat until nearly soft. Add sugar and lemon juice and cook a few more minutes. Puree in blender to desired consistency. Makes about 5 cups.
Note: We have an apple, peeler, corer which works really well and is fun for the girls to do too.
1 c water
1/2 c sugar (or amount to your liking)
1 Tbsp lemon juice
Peel and cut or slice apples and put in a large pot over medium heat until nearly soft. Add sugar and lemon juice and cook a few more minutes. Puree in blender to desired consistency. Makes about 5 cups.
Note: We have an apple, peeler, corer which works really well and is fun for the girls to do too.
Tuesday, September 22, 2009
Grilled Pork Tenderloin with Asparagus
Came across this in a magazine... it's definitely a keeper! We had it twice in one week, that's how much we enjoy it!
1/2 c soy sauce
1/2 rice wine vinegar
2 Tbsp toasted sesame oil
2 Tbsp honey
1 tsp peeled and grated fresh ginger
2 cloves garlic, minced
1/2 tsp lemon pepper
1 pound fresh asparagus, rinsed (snap off woody ends)
1 pound pork tenderloin
1/2 c peanut butter (smooth or crunchy)
Make the marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and lemon pepper in a bowl. Reserve 1/2 c of mixture in a separate container.
Place asparagus in a ziplock bag and pour in 1/4 c of the marinade from the bowl. Work the bag until the marinade is distributed evenly. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinade at room temperature for 30 minutes.
Prepare grill for medium high heat.
Add peanut butter to reserved marinade and whisk until mixture is smooth.
Grill tenderloin for 3 to 4 minutes each side, rotating a quarter turn at a time, until the temperature registers 145 degrees in the center. Remove meat and let rest for about 5 minutes (the internal temperature will rise to 150 degrees).
Meanwhile, grill asparagus spears two minutes per side.
Slice pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve meat and asparagus with dipping sauce. Serves 4.
1/2 c soy sauce
1/2 rice wine vinegar
2 Tbsp toasted sesame oil
2 Tbsp honey
1 tsp peeled and grated fresh ginger
2 cloves garlic, minced
1/2 tsp lemon pepper
1 pound fresh asparagus, rinsed (snap off woody ends)
1 pound pork tenderloin
1/2 c peanut butter (smooth or crunchy)
Make the marinade by whisking together soy sauce, vinegar, sesame oil, honey, ginger, garlic and lemon pepper in a bowl. Reserve 1/2 c of mixture in a separate container.
Place asparagus in a ziplock bag and pour in 1/4 c of the marinade from the bowl. Work the bag until the marinade is distributed evenly. Do the same with the pork tenderloin, using a second ziplock bag and the remaining marinade from the bowl. Let the meat and vegetables marinade at room temperature for 30 minutes.
Prepare grill for medium high heat.
Add peanut butter to reserved marinade and whisk until mixture is smooth.
Grill tenderloin for 3 to 4 minutes each side, rotating a quarter turn at a time, until the temperature registers 145 degrees in the center. Remove meat and let rest for about 5 minutes (the internal temperature will rise to 150 degrees).
Meanwhile, grill asparagus spears two minutes per side.
Slice pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve meat and asparagus with dipping sauce. Serves 4.
Thursday, May 28, 2009
Delicious Raspberry Oatmeal Cookie Bars
1/2 c packed light brown sugar
1 c all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 c rolled oats
1/2 c butter, softened
3/4 c raspberry jam (seeded or seedless, your preference)
Preheat oven to 350 degrees.
Grease an 8-inch square pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in butter sing your hands or pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
Bake for 35-40 minutes or until lightly browned. Allow to cool before cutting into bars.
1 c all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 c rolled oats
1/2 c butter, softened
3/4 c raspberry jam (seeded or seedless, your preference)
Preheat oven to 350 degrees.
Grease an 8-inch square pan and line with greased foil.
Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in butter sing your hands or pastry blender to form a crumbly mixture.
Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam.
Bake for 35-40 minutes or until lightly browned. Allow to cool before cutting into bars.
Tuesday, April 14, 2009
Post Title
Ben's BBQ Sauce
Tangy, Slightly sweet BBQ sauce. It's flexible and beats pretty much anything out of a bottle.
Ingredients
- 8 oz tomato sauce (the little cans)
- 2 oz. white distilled vinegar
- 1/4 cup honey
- 1/4 cup ketchup
- 1-2 tablespoons lemon juice
- 1/2 tsp salt
- 1 tb. plain yellow mustard
- Worcestershire sauce
- Lime juice
- Garlic powder
- Hotsauce and/or Chili powder (if you like a bit of kick)
- Pepper (white or black)
- Paprika
- Soy sauce
- liquid smoke (hickory)
Directions
- Combine all ingredients and simmer for 10 minutes or more.
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Tuesday, January 6, 2009
White Cake
We've used this recipe for cupcakes for Hannah's first and fourth birthdays with the Butter Frosting. They were a big hit!
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter flavored shortening
1 teaspoon vanilla
4 egg whites
In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, butter flavored shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and mix for 2 minutes more, scraping bowl.
Pour into 2 greased and floured 9x1/2-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack for 10 minutes. Loosen sides before removing from pans. Cool on wire racks before frosting.
For cup cakes, fill pan with paper cups, then half full of batter, baking at 350 degrees for 18 to 23 minutes.
Butter Frosting:
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
additional milk, if needed
In a bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining sugar, a little at a time. Beat in additional milk as needed to make spreading consistency. You may tint with food coloring, if desired.
Frosts tops and sides on two 8 or 9 inch cake layers.
2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk
1/2 cup butter flavored shortening
1 teaspoon vanilla
4 egg whites
In a bowl combine flour, sugar, baking powder, baking soda and 1/8 teaspoon salt. Add buttermilk, butter flavored shortening and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on medium to high speed for 2 minutes, scraping bowl occasionally. Add egg whites and mix for 2 minutes more, scraping bowl.
Pour into 2 greased and floured 9x1/2-inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until toothpick comes out clean. Cool on wire rack for 10 minutes. Loosen sides before removing from pans. Cool on wire racks before frosting.
For cup cakes, fill pan with paper cups, then half full of batter, baking at 350 degrees for 18 to 23 minutes.
Butter Frosting:
1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
additional milk, if needed
In a bowl, beat butter until fluffy. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining sugar, a little at a time. Beat in additional milk as needed to make spreading consistency. You may tint with food coloring, if desired.
Frosts tops and sides on two 8 or 9 inch cake layers.
Hannah's Meatloaf
1 beaten egg
1 slice of bread
1/4 cup apple juice
1 tablespoon dried minced onions
1/4 cup finely chopped red pepper
2 tablespoons parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 pound ground beef
1 tablespoons catsup
In a mixing bowl, crumble slice of bread into little bits. Add egg, apple juice, onion, red pepper, parsley, thyme, salt and pepper. Add ground beef and mix well, using a spoon at first, then use your hands to mix it really well.
In a shallow baking dish pat mixture into a circle with a 6 inch diameter. Form a 2-inch diameter hole in the middle. Bake at 350 degrees for 25 to 30 minutes or until no pink remains.
Transfer onto a serving plate and spoon catsup over meat.
1 slice of bread
1/4 cup apple juice
1 tablespoon dried minced onions
1/4 cup finely chopped red pepper
2 tablespoons parsley
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 pound ground beef
1 tablespoons catsup
In a mixing bowl, crumble slice of bread into little bits. Add egg, apple juice, onion, red pepper, parsley, thyme, salt and pepper. Add ground beef and mix well, using a spoon at first, then use your hands to mix it really well.
In a shallow baking dish pat mixture into a circle with a 6 inch diameter. Form a 2-inch diameter hole in the middle. Bake at 350 degrees for 25 to 30 minutes or until no pink remains.
Transfer onto a serving plate and spoon catsup over meat.
Thursday, October 16, 2008
Spanish Tortillas
2 Tbsp Olive oil
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish
In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.
Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.
Alternative (if cookware is not oven safe):
Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.
Let cool before cutting. Garnish with chives.
1 pond all purpose potatoes (2 large) diced
1 medium onion, sliced
1 medium green pepper, diced
3/4 tsp salt
8 large eggs
1/4 tsp black pepper
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c water
1/2 c chopped pimiento-stuffed olives (Salad olives)... optional
fresh chives for garnish
In a nonstick, oven safe, 10-inch skillet, heat olive oil over medium heat. Add potatoes, onion, green pepper, and 1/4 tsp salt and cook until vegetables are tender, about 20 minutes.
Meanwhile, preheat oven to 400 degrees F. In a medium bowl beat eggs, pepper, 1/2 tsp salt and 1/2 c water with a whisk or fork. Stir in tomatoes and olives, if desired. Stir egg mixture into potato mixture and cook, covered for 5 minutes, or until egg mixture begins to set around edge. Remove cover and place skillet in oven. Bake 15-20 minutes, until egg is set.
Alternative (if cookware is not oven safe):
Do as above, except transfer potato mixture to an oven-safe bake ware, add egg mixture and bake for same time given.
Let cool before cutting. Garnish with chives.
Sunday, August 31, 2008
Hot Mustard
Ingredients:
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
1/2 Cup Dry Mustard (or one 2 oz. can Coleman's)
1 Cup Sugar
2/3 Cup Vinegar
3 Eggs
Directions:
In a sauce pan whisk together the dry ingredients until well blended. In a separate bowl mix the eggs and vinegar thoroughly. Add the liquid to the mustard mixture and whisk until completely blended (no lumps). Slowly cook over low heat for about 10 minutes, stirring constantly with a wooden spoon. Remove from heat as soon as it starts to boil. Cook slowly so eggs do not overcook.
Once thickened, transfer to a glass bowl to cool.
Serve warm or cold.
Keeps in refridgerator for about a month.
Monday, December 17, 2007
Aubrey’s Sugar Cookies
1 cup butter
2 cups sugar
3 eggs, beaten
3 teaspoons vanilla
1 teaspoon lemon extract
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
6 cups flour
Mix butter and sugar. Add beaten eggs and mix well. Add vanilla and lemon extract. Then add in the baking powder, salt, soda, and alternate a little milk and then 2-3 cups flour, until all the milk and flour is used. Roll out dough not less than 1/4” thick. Bake at 350 degrees for 8-10 minutes. You DO NOT want the bottoms of your cookies browned.
**I like to refrigerate the dough so it is not so sticky. Be generous with the flour when you roll out your cookies.**
To decorate, sprinkle with sugar or colored sugar. I use a confectioner sugar icing and color it with food coloring too.
2 cups sugar
3 eggs, beaten
3 teaspoons vanilla
1 teaspoon lemon extract
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
6 cups flour
Mix butter and sugar. Add beaten eggs and mix well. Add vanilla and lemon extract. Then add in the baking powder, salt, soda, and alternate a little milk and then 2-3 cups flour, until all the milk and flour is used. Roll out dough not less than 1/4” thick. Bake at 350 degrees for 8-10 minutes. You DO NOT want the bottoms of your cookies browned.
**I like to refrigerate the dough so it is not so sticky. Be generous with the flour when you roll out your cookies.**
To decorate, sprinkle with sugar or colored sugar. I use a confectioner sugar icing and color it with food coloring too.
Thursday, December 13, 2007
Marty's Famous Bread Dunk
Ingredients:
4 Bars of Cream Cheese
1 5oz. jar of sliced, dried beef (cut into 3/4" square chunks)
4 green onions (chopped - use all but the end of the white tip)
1/4 cup of mayonnaise
2 tablespoons of lemon juice
14 dashes of garlic salt
14 dashes of ground black pepper
2 8" to 10" round loaves of bread
Directions:
With a mixer or in a food processor, combine the cream cheese, mayonnaise, and lemon juice. Add the spices. Add the beef and onions. Hollow out one loaf of bread and fill with the mixture. Wrap the loaf tightly in foil. Bake at 300 degrees for 1 1/2 hours. Cut the removed bread and a whole 2 second loaf into 1 1/2" cubes for dipping. Serve warm.
Options: For those who don't eat beef, try Bacos as a substitute.
4 Bars of Cream Cheese
1 5oz. jar of sliced, dried beef (cut into 3/4" square chunks)
4 green onions (chopped - use all but the end of the white tip)
1/4 cup of mayonnaise
2 tablespoons of lemon juice
14 dashes of garlic salt
14 dashes of ground black pepper
2 8" to 10" round loaves of bread
Directions:
With a mixer or in a food processor, combine the cream cheese, mayonnaise, and lemon juice. Add the spices. Add the beef and onions. Hollow out one loaf of bread and fill with the mixture. Wrap the loaf tightly in foil. Bake at 300 degrees for 1 1/2 hours. Cut the removed bread and a whole 2 second loaf into 1 1/2" cubes for dipping. Serve warm.
Options: For those who don't eat beef, try Bacos as a substitute.
Sunday, February 11, 2007
Barbecue Sauce
I've often told people that this is an old family Barbecue Sauce recipe, but the truth is my mom got it from a culinary friend sometime in the 1980's. -Ryan
Ingredients:
2 1/2 cups ketchup
1/3 cup white vinegar
1/4 cup Worchestershire Sauce
1 dash liquid smoke
1 1/3 cup brown sugar
1 tsp. chili powder
1 T salt
1/2 tsp. onion salt
Directions:
Mix everything up in a big bowl and let flavors blend for a few hours or over night before serving.
Our Personal Touches:
Usually when I make this stuff I go to Costco and get the 2-pack of big ketchup bottles. One bottle is about 5 cups so I just use it all and double everything else in the recipe. I put the sauce back in the empty bottle to keep in the fridge.
I also normally make the following substitutions:
Garlic Salt instead of table salt
Onion Powder instead of onion salt
In the past I've also added honey to make it sweeter.
Uses:
1. Use "little smokies" or slice up Keilbasa sausage in a crock-pot, cover in barbecue sauce, heat and serve.
2. Soften a brick of cream cheese, cover in barbecue sauce, server with crackers.
3. Actually grill something, coat with barbecue sauce just before removing from grill.
Ingredients:
2 1/2 cups ketchup
1/3 cup white vinegar
1/4 cup Worchestershire Sauce
1 dash liquid smoke
1 1/3 cup brown sugar
1 tsp. chili powder
1 T salt
1/2 tsp. onion salt
Directions:
Mix everything up in a big bowl and let flavors blend for a few hours or over night before serving.
Our Personal Touches:
Usually when I make this stuff I go to Costco and get the 2-pack of big ketchup bottles. One bottle is about 5 cups so I just use it all and double everything else in the recipe. I put the sauce back in the empty bottle to keep in the fridge.
I also normally make the following substitutions:
Garlic Salt instead of table salt
Onion Powder instead of onion salt
In the past I've also added honey to make it sweeter.
Uses:
1. Use "little smokies" or slice up Keilbasa sausage in a crock-pot, cover in barbecue sauce, heat and serve.
2. Soften a brick of cream cheese, cover in barbecue sauce, server with crackers.
3. Actually grill something, coat with barbecue sauce just before removing from grill.
3-Layer Buttermilk Chocolate Cake
No one really knows who in the family to attribute this one to, but the general consensus says it goes back to Ryan's Grandma Doris. According to her husband Grampa Lynn, "Gramps" as we all call him, this cake has to be eaten in a bowl with milk poured on top of it like cereal. Maybe it's because it used to be made too dry, or perhaps it's because back in the day nobody wanted to be wasteful and dirty a glass for milk, but what ever the reason, to this day in our family, if it's served and there ain't a big jug of milk brought out with it, people start to grumble. It's become the standard, defacto birthday cake in the Jaffe family.
Cake
Ingredients:
Mix 2 tsp. baking soda into 1 cup of boiling water (set aside for later)
2 cups sugar
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
1 cup buttermilk
Sift together:
3 cups flour
1/2 cup cocoa
1 tsp. salt
Directions:
Pre-heat oven to 350 degrees. In a large mixing bowl, add dry ingredients alternately with the buttermilk. Lastly add the soda water. Lightly grease and flour the insides of three round 9 inch diameter cake pans. Divide the batter equally between the three cake pans. Bake 30 to 35 minutes. Cool and remove to cooling rack covered in wax paper.
Fudge Frosting
Ingredients:
1/2 cup shortening
2 cups sugar
2 squares semi-sweet bakers chocolate
1/4 tsp. salt
1/4 cup white corn syrup
1/2 cup milk
1 tsp. vanilla
Directions:
In a sauce pan over low to medium heat, stir till boiling. Boil for 1 minute. Let cool then beat till creamy, firm enough to hold peaks.
Frost a layer at a time then frost the outside edge and top of the cake.
Cake
Ingredients:
Mix 2 tsp. baking soda into 1 cup of boiling water (set aside for later)
2 cups sugar
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
1 cup buttermilk
Sift together:
3 cups flour
1/2 cup cocoa
1 tsp. salt
Directions:
Pre-heat oven to 350 degrees. In a large mixing bowl, add dry ingredients alternately with the buttermilk. Lastly add the soda water. Lightly grease and flour the insides of three round 9 inch diameter cake pans. Divide the batter equally between the three cake pans. Bake 30 to 35 minutes. Cool and remove to cooling rack covered in wax paper.
Fudge Frosting
Ingredients:
1/2 cup shortening
2 cups sugar
2 squares semi-sweet bakers chocolate
1/4 tsp. salt
1/4 cup white corn syrup
1/2 cup milk
1 tsp. vanilla
Directions:
In a sauce pan over low to medium heat, stir till boiling. Boil for 1 minute. Let cool then beat till creamy, firm enough to hold peaks.
Frost a layer at a time then frost the outside edge and top of the cake.
Banana Bread
Got some old, browning bananas on the counter? Here's a quick, simple Banana Bread recipe that Naomi got from her mom.
Ingredients:
1/2 cup shortening or butter, or butter flavored shortening... whichever you prefer
1 cup sugar
2 eggs
3/4 cup mashed bananas
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
Cream together shortening, sugar, and eggs. Add bananas. Sift together flour, baking soda, and salt, then add to banana mixture. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 35-40 minutes.
Our Personal touches:
We always use butter instead of shortening. Sometimes we add a handful of crushed chocolate chips or some walnuts. We don't recommend baking in a real loaf pan. The mixture is to deep and the center comes out doughy. We found that it bakes better in a bunt pan (and has a nice presentation as well). When baking in a bunt pan, bake at 325 degrees for 30-35 minutes.
Ingredients:
1/2 cup shortening or butter, or butter flavored shortening... whichever you prefer
1 cup sugar
2 eggs
3/4 cup mashed bananas
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
Directions:
Cream together shortening, sugar, and eggs. Add bananas. Sift together flour, baking soda, and salt, then add to banana mixture. Pour into greased 9x9x2 inch pan. Bake at 350 degrees for 35-40 minutes.
Our Personal touches:
We always use butter instead of shortening. Sometimes we add a handful of crushed chocolate chips or some walnuts. We don't recommend baking in a real loaf pan. The mixture is to deep and the center comes out doughy. We found that it bakes better in a bunt pan (and has a nice presentation as well). When baking in a bunt pan, bake at 325 degrees for 30-35 minutes.
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