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
me Glazed Cookies (Corinne)
Chocolate Buttercream Icing
Cream 1/2 cup margarine
Cream in 1/2 cup firmly packed light brown sugar
Cream in 1/4 cup white sugar
Beat in 1 egg
1 tsp of vanilla (by hand)
1/2 tsp of salt
1 tsp of baking soda
1 cup flour
1 cup chipits
Bake @ 375 degrees fahrenheit for 8-10 minutes
Cake
Mix together 1 cup white sugar
With 1 cup oil
Add 3 eggs and Whip
1/2 tsp salt
1 1/3 tsp of baking powder
1 1/3 tsp baking soda
1 1/3 tsp cinnamon
1 1/3 cup of flour
After all of the above ingredients have been mixed well, add 2 cup carrots (shredded) and 1 cup of walnuts.
Bake @ 300 F for 1 hour.
Icing
1 – 8oz pkg of philadelphia cream cheese
2 cups of icing sugar
1/4 cup of melted butter
1/2 tsp vanilla
Beat well, and chill before putting on cake.
Filling:
4 eggs separated
1 lb cream cheese
1 cup light cream
1 cup pureed pumpkin
3/4 sugar
3 tablespoons flour
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Beat egg yolks until thick and lemon coloured
In another bowl whip cream cheese until light and fluff. Stir in cream, pumpkin, sugar, egg yolk, flour, vanilla & spices.
Beat egg whites until stiff & fold into pumpkin mixture.
Crust:
1 3/4 cups of graham crumbs
1/4 cup sugar
1/2 cup melted butter
Pour pumpkin mixture into rust and bake @ 350 degrees fahrenheit for 1 hour.
Topping:
Combine –
1 cup sour cream
3 tablespoons of brown sugar
1/2 teaspoon of vanilla
Spread on top of cheescake and bake @ 450 degrees for 5 minutes
