Subject: Banana Bread
3 mashed bananas
1/2 cup shortening melted
1 cup sugar
1 1/2 cups flower
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3/4 cups chopped walnuts (I use chocolate chips)
1 egg (add last)
Mix all of the above together and pour into greased pan. Bake at 350F for 50-60 minutes.
Before I put it in the oven I put chocolate chips on top of the loaf and sprinkle sugar on top as well.
8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard.
For best results, use a small, hand-held torch to melt sugar. If you don’t have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.
Serves 6
2 1/4 cups flour
3/4 cup white sugar
3/4 cup butter/margarine
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 egg, beaten
3/4 cup sour milk (add 2 tablespoons vinegar to regular milk)
fresh peaches (approx. 10 regular size)
Peel peaches, cut into small pieces, sprinkle with white sugar and set aside. Combine flour and sugar in large bowl. Cut in butter until mixture is crumbly (Use a pastry cutter or two knives). Set aside 3/4 cup of this mixture for topping. To the remainder, add the baking soda and baking powder. Combine the beaten egg and sour milk. Add to the dry mixture. Stir until well moistened. Spread 2/3 of this batter over the bottom and part way up the sides of a greased 9″ (23 cm) springform pan. Spoon the peaches over the batter. Drop spoonfuls of the remaining batter over the peaches. Sprinkle with the reserved crumb mixture. Bake @ 350 degrees for one hour.
ENJOY!!!!!
1 cup butter – cream
Add to butter 3 tblsp of fruit sugar and beat the hell out of it
3 tblsp of rice flour and slowly mix with 2 cups of regular flour
Bake at 275 use parchment paper
20 mins checking for light brown bottoms
Cabbage:
1 head (each 2 lb/1 kg) savoy or green cabbage
Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
Working from core end, carefully pull 12 leaves off cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan. Do not over cook cabbage.
Sauce:
2 tbsp (25 mL) butter
1 large white onion, sliced
1/4 tsp (1 mL) caraway seeds, crushed
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) packed brown_sugar
2 cans (each 28 oz/796 mL) crushed tomatoes
In large shallow Dutch oven, melt butter over medium-high heat; saute onions, caraway seeds, salt and pepper for about 10 minutes or until onions are golden.
Add sugar; cook for 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer for about 30 minutes or until thickened. Set aside.
Filling:
Flavoured Rice Filling:
2 tbsp (25 mL) butter
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
Pinch cayenne_pepper or hot pepper flakes
1/2 cup (125 mL) long-grain rice
1-1/4 cups (300 mL) chicken stock
In saucepan, melt butter over medium heat; cook onions, garlic, thyme and cayenne pepper/flakes stirring occasionally, for about 10 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add stock; bring to boil. Reduce heat; cover and simmer for about 20 minutes or until rice is tender and liquid is absorbed.
Meat Filling:
1-1/2 lb (750 g) beef/pork/veal
2 sausage fillings (hot Italian or honey garlic)
1/2 cup (125 mL) chopped fresh parsley
1 egg, lightly beaten
3/4 tsp (4 mL) each salt and pepper
Transfer to large bowl; let cool for 5 minutes. Stir in meat, parsley, egg, salt and pepper.
Preparation for Cooking:
Spread 1 cup (250 mL) of the tomato mixture in 24-cup (6 L) roasting pan or Dutch oven.
Spoon scant 1/4 cup (50 mL) filling onto centre of each of the 24 reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato mixture. Arrange remaining rolls on top; pour remaining tomato mixture over top. Top with reserved cabbage leaves to prevent scorching.
Cover and bake in 325°F-350°F oven for about 2 hours or until tender.
me Glazed Cookies (Corinne)
Chocolate Buttercream Icing
Ingredients
3 cans of chick peas (500g each)
½ bottle of Tahini = (500ml)
3 garlic gloves (or more)
5 lemons
Salt
Cumin pinch (1-2)
Paprika pinch (1-2)
Olive Oil as needed
Heat up the chick peas
Grind them while still warm.
Make sure to stir/mix well the Tahini while still in the bottle
Add the tahini to the chick peas while stirring
Gradually add lemon juice and salt (while stirring).
Spread in a plate. Decorate by adding Olive oil, Cumin, Paprika.
Enjoy!
1 1/2 lbs Ground Beef – browned in a skillet
Add ground beef to the following:
2 Cans Campbell Tomato soup
2 Cans Maple Brown beans
1 Can Chick Peas
1 Can Red Romano Beans
1 Can Kidney Beans
3 Hot Chili Peppers
Cook in crockpot overnight
