1 1/2 cups ripe bananas, mashed
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat oven to 275°F. Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven. Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (A bunt pan may take hour and 15 min.)
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing (or powdered) sugar
Cream the butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.
Follow the recipe below to perfectly bake a sweet potato, without
having to test and guess when it is done:
Don’t coat the sweet potatoes in or wrap them in foil.
This is often required in baked sweet potato recipes, but it is
time-consuming and not necessary. I’ve also found that this helps the
skin separate from the sweet potato flesh, making it easier to peel and
eat after baking.
Prick the sweet potatoes with a fork before baking. This improves the texture and helps the sweet potato separate from the skin.
Don’t place the sweet potatoes on a baking sheet – put them directly on the oven rack. I’ve found the baking sheet to be unnecessary.
Place a sheet of foil over the bottom of the oven. This
catches any syrup that may drip from the sweet potatoes. Don’t worry,
sweet potato juice isn’t going to gush out and dirty your oven, there
are just a few drips that turn into charcoal on the foil.
Leave the sweet potatoes in the oven after turning off the oven. The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist.
Sweet potatoes or yams
baking sheet lined with foil on the lowest rack of your oven. (Don't
put the foil directly on the bottom of the oven.) This will catch any of
the syrup that may escape from the sweet potatoes. For easy cleanup,
simply remove the foil and throw it away after baking the sweet
preheat the oven. Prick your sweet potatoes each 2-3 time with a fork,
then place them directly on the oven rack in the middle of the oven,
above the rack with the foil. Turn the oven on to 425.
for 45 minutes for sweet potatoes/yams that are 2-3 inches in diameter.
For sweet potatoes that are up to 4 inches in diameter, bake for an
hour. For super large sweet potatoes, bake for an hour and 15 minutes.
the time has elapsed, don't open the oven but turn it off. Let the
sweet potatoes sit in the oven for at least 30 minutes but up to an
hour. Remove from the oven and eat immediately, or remove the skin and
store in a container in the fridge.
For the white sauce: 1 cup plain yogurt
1 teaspoon apple cider vinegar (or white vinegar)
1 lemon, juiced
½ teaspoon sugar
½ teaspoon salt For the chicken:
2 pounds boneless, skinless chicken thighs
1 lemon, juiced
1 teaspoon dried oregano
2 teaspoons ground coriander
1 ½ teaspoons salt
¼ teaspoon black pepper
4 cloves garlic, minced
¼ cup olive oil For the rice:
2 tablespoons butter
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
2 cups basmati or long grain white rice
2 cups chicken stock
½ teaspoon salt Additional optional ingredients:
Sriracha, harissa or your favorite hot sauce (optional to serve)
Fresh parsley (optional for garnish)
1. Whisk together all sauce ingredients in a small bowl. Refrigerate until ready to use.
2. Toss chicken with lemon juice, oregano, coriander, salt, pepper,
garlic and olive oil. Marinade at least 15 minutes, an hour is ideal.
3. Heat a large pot over high heat and add enough oil to coat the bottom lightly.
4. In a large saucepan, cook the chicken in batches until done. Remove from pan, set aside and keep warm.
5. In the same pot you cooked the chicken, add the butter, rice, turmeric and cumin. Stir to coat, cook about 1-2 minutes.
6. Add chicken stock and salt and bring to a boil.
7. Turn heat down to low, cover and cook 15 minutes. Fluff with a fork when finished and remove from heat.
8. When everything is done, dice the chicken.
9. Serve chicken pieces on top of rice, drizzle with the white sauce and add hot sauce if desired.
10. Enjoy! (Servings: 4)
2 cups chopped rhubarb 1-3/4 cups sugar, divided 3 tablespoons butter, softened 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup sifted flour 1 tablespoon cornstarch 2/3 cup boiling water
Cover the bottom of an 8 or 9 inch square pan with fruit. (You can also use a square glass baking dish or a deep dish
glass pie plate.)
Mix 3/4 cup sugar, butter, baking powder, salt,
extracts, milk and flour together (add a little more milk if it is too
thick to pour); pour over fruit. Mix remaining sugar and cornstarch;
sprinkle over mixture in pan. Pour boiling water over the top.
Preheat oven to 350°. Whisk together flour, sugar, salt, baking soda, and cinnamon; add eggs and oil and stir just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup pecans.
Spoon batter int 3 well-greased (with shortening) and floured 9-inch cake pans. Bake at 350° for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Place one cake layer on a serving platter. spread 1 cup Cream Cheese Frosting over the cake layer (top only); repeat with the next two layers frosting the top and sides of the third layer. Sprinkle top of cake with remaining cup of pecans.
Cream Cheese Frosting Instructions
Beat butter and cream cheese at medium low speed, with an electric mixer, until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high and beat 1 to 2 minutes or until light and fluffy. Use immediately. Makes about 5½ cups.
Ingredients 8 large eggs (or 1 cup powdered whole eggs mixed with 2 cups water)
2 cups milk (or 1/4 cup dry milk with 2 cups water)
4 cups flour
3 cups water
1 tsp salt
4 Tbsp olive oil
Butter or coconut oil for greasing pan
Possible toppings: sliced bananas, sliced strawberries, raspberries, blueberries, whipped cream, Nutella, yogurt, caramel, and powdered sugar.
Instructions In a large bowl, beat the eggs. Gradually stir in the milk. Slowly beat in the flour until smooth. Whisk in the water, salt, and olive oil.
Heat a lightly buttered or oiled frying pan over medium heat. Pour 1/4 cup batter onto the the pan, tilting pan in a circular motion to completely coat the surface. Cook 2-3 minutes, until the bottom is golden brown. Carefully flip the crepe using a spatula and cook the other side another 2 minutes until golden brown.
To cook multiple crepes at once, a large griddle can be used. Crepes cooked on the griddle will be a little thicker, yet equally as delicious.
Place desired toppings in separate bowls. Individuals can assemble crepes as they wish. Makes 6-8 servings.
8 Tbsp. (1 stick) unsalted butter, at room temperature
1½ cups packed light brown sugar
1 (16 oz.) package thick-cut bacon
2 unbaked 9-inch refrigerated pie crusts
3 Tbsp. all-purpose flour
½ cup granulated sugar
1⅛ tsp. ground cinnamon
½ tsp. ground nutmeg
1 Tbsp. apple pie spice
1 tsp. pure vanilla extract
2 Tbsp. fresh lemon juice
6 cups sliced, cored, peeled baking apples, such as Granny Smith
Preheat the oven to 450°F.
Grease the bottom and sides of a
9-inch deep-dish pie pan with the entire stick of butter. Sprinkle and
dust 1 cup of the brown sugar into the pan until the whole inside of the
pan is covered, bottom and sides.
Weave the raw bacon tightly
together to make a 12-inch lattice. Press the bacon into the
pan on top of the brown sugar. Put one pie crust on top of the bacon
and press on it until it molds to the bottom of the pan. Do not trim the
edges just yet.
In a large bowl, mix together the
flour, granulated sugar, remaining ½ cup brown sugar, the cinnamon,
nutmeg, apple pie spice, vanilla and lemon juice. Add the sliced apples
and toss to coat.
Scoop the filling into the pie crust, spreading it out
as evenly as you can. Cover with the second pie crust. Press the edges
of the two crusts together and crimp to seal. Don’t worry about looks;
this is the bottom of your pie. Poke a dozen holes at random with a fork
Bake for 10 minutes. Reduce the oven temperature to 350°F and bake until the sides are bubbling, 45 minutes longer.
Remove from the oven and let sit
just until the bubbling stops, about 5 minutes. Important: You must flip
this over onto a serving plate while it’s still hot. Put a plate over
the pie, grab the pie and plate with two potholders, and invert. Remove
the pie pan. Let cool on the plate before serving.
Ingredients for the Cookies
1 cup (8 oz or 2 sticks) unsalted butter, at room temperature*
1 cup unsweetened cocoa powder*
1 cup powdered sugar
1 tsp vanilla
¾ tsp salt
1½ cups all purpose flour, fluffed and scooped*
Ingredients for the Coating
16 ounces semi-sweet baking chocolate
1 tsp vegetable or coconut oil
1 tsp peppermint extract or oil*
1. Preheat ovet to 350°F.
2. Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt , vanilla, and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure not to over mix.
3. for dough into a ball. Knead a few times to bring together, then flatten into a sick between half an inch and one inch thick. Cover with plastic wrap and place in freezer for 15 minutes.
4 Remove the dough from the freezer and roll it out really thin, about 1/8-inch, on a floured surface. Cut cookies using a 1½-inch cutter (a cordial glass that is just under 2" is perfect).
5. Place the cookies on a baking sheet and bake for 10 minutes. Remove the cookies from the over and allow them to cool completely on a wire rack.
6. While the cookies bake, Make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract.*
7. Gently drop the cookies, one at a time, into the coating. Turn to coat entirely, then lift the cookie out of the cookie out of the chocolate with the fork and bang the fork on the side of the pan until the extra coating drips off.
8. Place the cookies in the refrigerator or freezer until set (can leave out, but will take a bit longer).
*Notes Butter: Be sure that your butter is truly at room temperature before you start. if you r butter is cool, the dough will not come together well.
Cocoa: Dutch dark cocoa powder is a good choice.
Flour: Fluff cup the flour int eh canister or bag to loosen it BEFORE you scoop or spoon out your measurement. Level the top of the measuring cup gently with the back of a knife to get the most accurate measurement in a cup made for dry measurements.
Peppermint: Make sure to use peppermint, not spearmint, and make sure to get extract or oil (must be an oil based), not flavoring. McCormick;s Pure Peppermint Extract or any candy flavoring oil is good. If you can't find it in a local store, you can order it on Amazon.
If you have trouble adding the peppermint extract of oil to the melted chocolate, you can try putting it in with the chocolate before melting. Remember everything must be clean and dry, with no moisture in the bowl.
3 Tbsp. butter, melted 1 loaf (1 pound) day-old cinnamon-raisin bread, cubed 3 cups tart apples, peeled and chopped 7 eggs, lightly beaten 2-1/2 cups 2% milk 1/4 cup sugar 1/2 cup brown sugar 3 teaspoons vanilla extract
Ingredients for Sauce 1/3 cup sugar 1/3 cup brown sugar 1 Tbsp. cornstarch 1/8 teaspoon salt 1 cup cold milk (can use water) 1 tablespoon butter 1 teaspoon vanilla extract
Instructions Pour butter into a 13-in. x 9-in. baking dish.
Combine bread cubes and apples; sprinkle over butter. In a large bowl,
whisk the eggs, milk, sugar and vanilla. Pour over bread; let stand for
15 minutes or until bread is softened.
Bake, uncovered, at 325°F for 40-45 minutes or until a knife inserted near the center comes out clean.
In a small saucepan, combine the sugar,
cornstarch, salt and water until smooth. Bring to a boil over low heat,
stirring constantly. Cook and stir for 1-2 minutes or until thickened.
Remove from the heat; stir in butter and vanilla. Pour over warm bread
pudding or serve on the side.
I don't think our kids know what an apron is. The principle use of
Grandma's apron was to protect the dress underneath because she only had
a few. It was also because it was easier to wash aprons than dresses
and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
the chicken coop, the apron was used for carrying eggs, fussy chicks,
and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids..
And when the weather was cold, Grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
unexpected company drove up the road, it was surprising how much
furniture that old apron could dust in a matter of seconds.
dinner was ready, Grandma walked out onto the porch, waved her apron,
and the men folk knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.
Preheat oven to 350°F and butter an 8x8 inch pan.
Mix cinnamon and sugar together in a small bowl and set aside.
Cut biscuits into 4 pieces each and roll in cinnamon and sugar mixture until completely coated. Place dough, close together, in baking pan and spread melted butter over the top.
Bake for 20-22 minutes.
Mix glaze ingredients until well combined and pour over warm rolls.
1 lbs. lean ground beef
1 small white onion, diced
2 Tbsp. minced garlic
14.5 oz. can diced tomatoes
7 oz. kidney beans (1/2 can)
7 oz. black beans (1/2 can)
1.5 Tbsp. chili powder
1.5 tsp. cumin
1 tsp. seasoned salt
3.5 cups chicken broth
10 oz. elbow macaroni
3 cups sharp cheddar cheese, grated
grated cheese (optional topping)
sour cream (optional topping)
cilantro (optional topping)
In a large pot, cook ground beef and onions over medium high heat until
browned. Add minced garlic and cook for an additional two to three
minutes. Carefully drain any excess fat. Add the diced tomatoes, kidney
beans, black beans, chili powder, cumin, seasoned salt, and chicken
broth. Stir, and bring to a boil. Add the pasta, and cook according to
package instructions. Stir in the cheese, and cook for an additional
five minutes, or until thickened. Serve with your favorite toppings
1 cup cooked sweet potato
2 large eggs ¾
1 cup +
2½ Tbsp. yellow cornbread
½ cup flour
¼ cup sugar
1½ tsp. baking powder
¾ tsp. salt
¼ tsp. baking soda
½ tsp. ground ginger
¼ cup butter, chilled and cut into ½ inch pieces
Preheat oven to 375°F. Butter a 9" oven-safe skillet. Mash the cooked and cooled sweet potato. Wisk in eggs and buttermilk. In a food processor, blend toether the cornmeal, flour, sugar, salt , baking powder, baking soda and ginger. Add the butter and pulse until the mixture resembles a course meal. Add the potato mixture and stir until jus combined . Pour into prepared skillet. Bake for 30-30 minutes, until golden brown on top.
1 cinnamon stick
1 teaspoon freshly grated nutmeg
1 teaspoon dried orange peel
15 whole cloves
15 whole peppercorns
1/2 ounce crystallized ginger, chopped
5 cups half-and-half, divided
3 large whole eggs
3 large egg yolks
1/2 cup granulated sugar
1/2 cup dark brown sugar
2 ounces spiced rum
1 (10-inch) stale French boule
1/2 cup golden raisins
1/2 cup dried cherries
1 to 2 tablespoons unsalted butter, melted and cooled slightly
Whipped Cream and/or Hard Sauce Optional for serving
Place the cinnamon, nutmeg, dried orange peel, cloves, peppercorns,
and ginger into 3 cups of half-and-half in a microwavable container and
microwave on high for 3 minutes. Check the temperature of the mixture
and microwave in 30 second increments until it reaches 180 degrees F.
Cover and steep 15 minutes.
Place the eggs and yolks in a blender
with an 8-cup carafe. Blend on the lowest speed for 30 seconds. Raise
the speed to quarter power and slowly add the sugars and blend until
thickened slightly, about 1 minute. Add the remaining 2 cups
half-and-half. With the machine still running, pour in the spiced
half-and-half through a small hand strainer and add the rum. Use
immediately, or store covered in the refrigerator for up to 72 hours.
Preheat the oven on the lowest (or warm) setting.
a 7-inch round disk off the top of the boule using a long bread knife
or serrated slicer. Tear the disk into pieces and scatter in a large
roasting pan. Cut all the way around the inside of the boule just inside
the outer wall. Cut downward and across the interior of the bread,
first in one direction, then 90 degrees to it to create a grid, the way
you would cube mango flesh to remove it from the skin. Remove the plugs
of bread and tear into hunks about the size of an egg. Add to the
roasting pan and bake until bread is dry, 1/2 to 2 hours.
the fruit over the bread, pour in the custard, and press the bread to
submerge all the pieces. Cover and soak for 2 hours at room temperature
or for up to 8 hours in the refrigerator.
Preheat the oven to 325 degrees F.
the melted butter into a spray bottle and spritz the inside of the
bread shell. Be sure to cover the bottom with a thin layer to prevent
the custard from soaking through. Place the bread shell in a 10-inch
cast-iron skillet and place in the oven to toast the interior for 30
Remove the bread shell from the oven and transfer the
soaked bread mixture into the shell. Bake until the bread pudding
souffles and reaches an internal temperature of 165 to 170 degrees F, 1
1/2 to 2 hours. Remove and cool 30 minutes before slicing or scooping