Posted May 9, 2019 by Brenda. Filed under Breads | tagged bananas
- 1/2 cup unsalted butter, softened
- 142 g brown sugar (2/3 cup)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 ripe bananas, mashed
- 64 g marmalade or apricot jam (3 T)
- 85 g honey
- 2 large eggs
- 269 g flour (2 1/4 cup)
- Preheat oven to 325F. Grease 3 small loaf pans, or 1 9×5 loaf pan.
- Beat together butter, sugar, vanilla, cinnamon, nutmeg, soda, powder and salt.
- Combine bananas, jam, honey, eggs. Beat into butter mixture.
- Stir in flour.
- Bake 45 minutes for small pans; 65-75 min for large pan.
Posted March 31, 2019 by Brenda. Filed under Cakes | tagged coconut
Another favorite from my friend Cathy Cozens. I recall making this for Emily’s third birthday, so that must have been at least 25 years ago!
- 2 cups sugar
- 1/2 cup shortening
- 1 stick butter (8 oz)
- 5 eggs, separated
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup coconut
- Cream sugar, shortening and butter.
- Add egg yolks one at a time, beating thoroughly after each addition.
- Combine flour and soda. Add to butter mixture in small portions, alternating with buttermilk.
- Stir in coconut.
- Whip egg whites until stiff. Fold into batter.
- Pour into 3 greased and floured 9″ round pans.
- Bake for 25 minutes at 350 degrees.
Cream Cheese Frosting
- 1 stick butter
- 1 block cream cheese (8oz)
- 1 lb confectioners sugar
- 1/4 teaspoon salt.
- 1-3 tablespoons milk
- Have butter and cream cheese at room temperature.
- Whip butter and cream cheese together.
- Mix in confectioner’s sugar and salt. Whip until desired texture, adding milk as needed.
- 5 – 6 1/2 cups all-purpose flour
- 1 cup oats
- 2 teaspoons salt
- 2 packages active dry yeast
- 1 1/2 cups water
- 1/2 cup honey
- 1/3 cup butter
- 2 eggs, room temperature
- 1 tablespoon water
- Oatmeal
- Place 5 cups flour, oats, salt and yeast in mixer bowl with dough hook.
- Combine water, honey and butter. Heat to 120-130℉. Slowly add to flour mixture, about 1 minute.
- Add eggs, 1 more minute.
- Add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl. Knead an additional 7-10 minutes or until smooth and elastic.
- Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
- Punch down. Divide into two loaves and place in bread 8.5″ bread pans. Cover and let rise until doubled again, about an hour.
- Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oats. Bake at 375℉ for 40 minutes.
- Remove from pans and cool on wire racks.
Yields two loaves.
- 6 small potatoes
- butter
- 2 large garlic cloves + 2 small garlic cloves
- Swiss cheese
- Milk
- Peel potatoes soak in water (6 small for more than 5 ppl)
- Butter the dish
- Cut garlic
- Cut potatoes and slic ch see
- Cut up Swiss cheese
- Put potatoes in pan (fill pan)
- 2 largish garlic clove, two smallish
- Some Swiss over potatoes
- 10 grinds pepper, cover in salt, mix
- Put rest of Swiss
- Put on stove
- Pour milk to point where you can see it.
- Wait until it bubbles
- Put in oven
- 350, about 30 mins (til looks nice)
- 1 cup confectioner’s sugar (125 g)
- 2 tablespoons butter, melted
- 3 tablespoons orange juice
- 1 teaspoon lemon juice
- orange zest
- Mix ingredients. Enough for 8×8 cake, or lightly on a 9×13.
- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened (must be soft!)
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 12 oz fresh cranberries
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Preheat oven to 350 degrees.
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Beat eggs and sugar until thickened and light, about 7 minutes.
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With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
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Mix in butter and vanilla.
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Mix in flour just until combined.
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Stir in cranberries.
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Bake in 9X13 until light brown about 40-50 minutes.
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- 14-16 graham crackers
- 1 cup packed brown sugar
- 1 cup salted butter
- 1 cup chocolate chips
- 1 cup pecans, toasted (optional)
- Preheat oven to 350F.
- Arrange crackers close together on foil- or parchment-lined baking sheet.
- Melt butter and brown sugar together in saucepan. Cook, stirring constantly until it boils, them boil for 2 minutes. Pour over graham crackers. Bake 6-7 minutes or until sugar mixture is bubbly.
- Remove from oven and sprinkle chocolate chips on top. Let sit a few minutes until chocolate is melted, then spread chocolate evenly. Top with optional nuts (or whatever). Let sit for 2 hours before cutting.
Posted September 28, 2017 by Brenda. Filed under Breads | tagged banana
- 1 3/4 c flour
- 1/3 c white sugar
- 1/3 c brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 bananas, mashed
- 2 eggs
- 1/4 c oil
- 1/4 softened butter
- 1 tsp vanilla
- 1/4 buttermilk or light cream
- 1 c chocolate chips, pecans …
- Combine dry ingredients. Combine wet ingredients. Mix together.
- Bake at 350F for about an hour.
Posted May 7, 2017 by Brenda. Filed under Cookies | tagged ginger
- 3/4 cup butter or shortening, or combination
- 1 cup packed brown sugar
- 1 egg
- 1/4 cup molasses
- 2 1/4 cup flour
- 2 teaspoons ground ginger
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh ginger root, grated
- 1/2 cup crystallized ginger, finely chopped
- coarse sugar for dipping
- Cream butter/shortening an sugar. Beat in egg and molasses.
- Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
- Stir in ginger root and crystallized ginger.
- Cover and refrigerate at least two hours.
- Roll into 1 inch balls; dip tops into sugar.
- Bake 11-12 minutes.
- 8 eggs
- 1/2 cup light cream or milk
- pepper
- fillings as desired (e.g., chopped ham, broccoli…)
- cheese
- Thoroughly butter 12 muffin cups (works better than a paper liner).
- Put fillings in each cup, top with cheese.
- Beat eggs, milk, pepper together. Fill each muffin cup with egg mixture.
- Bake at 375F for 20-25 minutes or until set.