BANANA CAKE

I found this recipe on "I Heart Food" (I added a link on the side) & it won us over. I've been getting bananas in the Co-Op basket lately & we just don't eat them. I had some very ripe bananas sitting on my counter & wanted to try something different rather than banana bread. Made this yesterday (Monday) & it will easily be gone by tonight. It is DELISH!!

Recipe:

1/2 cup butter

2 beaten eggs

1 tsp vanilla

1/2 tsp baking soda

1/4 tsp salt

1 1/2 cup sugar

1 cup mashed bananas

2 cup flour

1/2 cup milk

Pre-heat your over to 350 degrees.

Start by creaming the butter and sugar in a large mixing bowl

Add eggs and vanilla and beat well

Now add your mashed bananas to the mix. Our bananas were already very soft so we just added them whole.

After the bananas are added the mixture will look pretty runny... that's when you add the dry ingredients.

Sift dry ingredients together. Alternate between adding the dry ingredients and milk

Grease a 13X9 pan and pour in the batter

Place pan in the oven and bake for 20-30 minutes. Use the toothpick trick to determine when the cake is done

Once the cake is cooled, sprinkle powdered sugar on top. (**We didn't add the powdered sugar & it was still WONDERFUL!!**)

MELTING CAKE

I ate this dessert almost every night on our 2 cruises. It's to die for & was by far everyone's favorite!

WARM CHOCOLATE MELTING CAKE

8 oz. dark chocolate (I use 1 1/3 C. milk choc. chips)

8 oz. butter (2 sticks)

5 eggs (room temperature)

1/2 C. sugar

2/3 C. flour

Melt chocolate & butter over low heat. In mixing bowl, mix eggs and sugar, then add flour. Slowly whisk into the melted chocolate mixture. Pour into greased ramekins. (i tried 4 oz. & 7 oz. -- 7 oz. is just too big!) Bake at 400 F for 12-14 minutes. Yield: 36 oz. unbaked batter; 8 servings if you use a 4 oz. ramekin.

Adjust times according to the size ramekin you use, and the texture you prefer. In a 4 oz. ramekin for 13 min., the texture on the inside of the cake was a little heavier than pudding, kind of like a loose fudge. Regular oven, 7 oz. size, at 400F, smooth, heavy sauce-like texture resulted after 14 min.

Serve with vanilla ice cream on the side. It's pretty rich, so that added bit of vanilla helps!

TIGER BARK

YUMMY STUFF!!! In case you don't already have this one - here you go...

1 pkg. of white chocolate chips
1 cup milk chocolate chips
1/2 cup peanut butter

Slowly melt white chocolate chips & peanut butter together. Once melted pour onto was paper that's placed on a cookie sheet. Then, slowly melt milk chocolate chips. Once melted drizzle over white chocolate mixture. Use a butter knife to swirl around to make the "tiger" effect. Place if the fridge to set. Once it's set break apart into bite-size chunks. ENJOY!!

Oatmeal Cake with Broiled Icing

Because it is so good. And because I already blogged about it. I cut and pasted from Cooks Illustrated. Awesome snack cake for after school or just because.

Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. If you have a drawer-style broiler (underneath the oven), position the rack as far as possible from the broiler element and monitor the icing carefully as it cooks in step 5. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.

See Illustrations Below: Double-Foil Sling

INGREDIENTS
Cake
1 cup (3 ounces) quick-cooking oats (see note)
3/4 cup water , room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter , softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
1 large egg , room temperature
1/2 teaspoon vanilla extract

Broiled Icing
1/4 cup packed (1 3/4 ounces) light brown sugar
3 tablespoons unsalted butter , melted and cooled
3 tablespoons milk
3/4 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans , chopped

1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Cut two 16-inch lengths aluminum foil and fold both lengthwise to 5-inch widths. Spray 8- by 8-inch metal baking dish with nonstick cooking spray. Following illustration 1 below, fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Spray foil lightly with nonstick cooking spray.
2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
3. In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes, scraping down bowl with rubber spatula halfway through mixing. Add egg and vanilla; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.
4. Give batter final stir with rubber spatula to make sure thoroughly combined. Transfer batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula. Bake cake until toothpick inserted into center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool slightly in pan, at least 10 minutes.
5. FOR THE BROILED ICING: While cake cools, adjust oven rack about 9 inches from broiler element and heat broiler. In medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 3 to 5 minutes.
6. Let cake cool in pan 1 hour. Following illustration 2, transfer cake to serving platter, then discard foil. Cut cake into squares and serve.

STEP BY STEP: Double-Foil Sling

1. To transfer our exceptionally tender cake to a platter without it crumbling, we devised a novel solution. Cut two 16-inch pieces aluminum foil and fold into 5-inch widths. Press one piece of foil into pan. Repeat with second piece, overlapping pieces by about 1 inch.

2. Once cake has cooled, pick up overhanging edges of foil and transfer cake to flat surface or platter. Gently push side of cake with knife and remove foil, one piece at a time.

Peach Cobbler (dutch oven)

by Rob Goulding
2 cups flour 2 tsp baking powder
1 cup sugar ½ tsp baking soda
1 cup brown sugar 1 tsp cinnamon
½ tsp salt ½ tsp nutmeg
½ tsp cloves
Put 12-15 briquettes under the oven and 12 - 15 on the lid to preheat the oven
Combine in a large mixing bowl and cut in a ½ cup Crisco.
Drain the juice from three quarts peaches (Save the juice)
Line the 14" dutch oven with tin foil and pour in the peaches
Pour 1 ½ cups of the juice over the peaches
Cover the peaches with the mixture
Pour a cup or so Sprite or 7-Up over the mixture.
Sprinkle ½ cup chopped pecans on evenly
Dribble 1 cube melted butter over the mixture.
Cook for about 45 minutes or until browned.

Carrot Cake and Icing

by: Rob Goulding
4 eggs 1 ½ tsp soda
2 cups sugar 1 ½ tsp baking powder
1 ½ cups vegetable oil ½ - 1 tsp salt
2 tsp vanilla 2 cups grated carrots
3 cups flour 1 cup chopped nuts
2 T grated orange or lemon rind 1 cup pureed pineapple
2 tsp cinnamon
Combine eggs, sugar, oil and vanilla; mix well. Combine flour, orange rind, cinnamon, soda, baking powder, and salt. Add grated carrots, nuts, and pineapple. Bake at 350 for about 45 minutes -- until done.
Frosting:
1 stick margarine
1 package cream cheese
2 tsp vanilla (or maple flavoring - ½ tsp)
about three cups powdered sugar (add to attain the proper consistency)
Blend the ingredients
Ice cake and top with ½ cup chopped walnuts.

Mr. Z's Apple Pie Crust and Filling Pastry

Sift ¾ cup flour and ½ tsp salt
Using a pastry blender, cut ¾ cup Crisco shortening into flour
and salt (mixture should resemble small peas)
Add 2 ½ Tbs cold water (by teaspoonful) tossing with a fork
Until dry ingredients are barely damp
Knead ball of pastry 3 or 4 times.
Roll out on lightly floured board to a circle 2 ½ times larger than the pie pan.
Pat into pan, folding excess into a built-up edge, then flute.
Filling
Core and peel 3 or 4 green apples (Granny Smith)
Slice the apples and sprinkle with 1/3 cup brown sugar and ½ tsp cinnamon
Place in pastry shell and add topping:
Sift together ¼ cup granulated sugar and 6 Tbs. Flour
Cut in 2 ½ Tbs butter
Spread the mixture over apples in pie shell.
Bake at 425° for 45 to 50 minutes until apples are soft and crumbs a golden brown

Strawberry Cream Cheesecake

Crust
3 cups finely ground graham crackers (about 18)
¾ cup melted butter
Filling
3 tablespoons raspberry-flavored (or strawberry) Jello
1/3 cup water
12 ounces cream cheese, softened
1 can (14 oz) sweetened condensed milk
¾ cup heavy cream
1 cup (4 oz) shaved Hershey candy bar
Garnish
½ cup heavy cream
1 tablespoon sugar
2 tablespoons raspberry or strawberry flavored syrup
¼ cup fresh strawberries (halved) or raspberries
1. Heat oven to 350°
2. Crust: In a large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9 inch pie pan.
3. Bake for 10 minutes. Place on wire rack and cool.
4. Filling: In small saucepan, sprinkle gelatin over the water. Let stand until the gelatin is softened. Heat over a medium heat until gelatin is melted and liquid is clear. Let cool slightly.
5. In a large bowl, beat cream cheese until smooth and creamy. Add condensed milk and beat until smooth. On low speed, drizzle in the gelatin mixture. Increase to medium high speed and beat for two minutes or until smooth.
6. In medium-sized bowl, beat the ¾ cup heavy cream on medium speed until foamy. Increase to medium high speed until peaks form. Gently fold whipped cream and shaved chocolate into cream cheese. Spoon the mixture into crust. Refrigerate for 4 hours.
7. Garnish: In medium-size bowl, beat together the ½ cup heavy cream and sugar until soft peaks form. Drizzle in the syrup. Beat on medium high speed until stiff peaks form. Spoon the whipped cream onto the pie or fill a pastry bag and decorate the pie…

Chocolate Mousse

2 cups heavy cream
¼ cup sugar
1 tsp vanilla
1 - 8 oz cooking chocolate bar
Melt the chocolate (don’t scorch it)
While the chocolate is melting, whip the cream until peaks form (usually about 5-6 minutes)
Add the sugar (slowly) then the vanilla.
FOLD the melted chocolate into the cream a little at a time maintaining the consistency of the cream.
Use as a topping or pudding.

PEACHES & CREAM NO-BAKE CHEESECAKE

2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.