Banana Bread

I was cleaning out my freezer today and noticed I needed to use up some frozen bananas and some chocolate. I decide to make some banana loafs. These recipe makes one large loaf but since I prefer smaller loafs I made three. Quick breads do not require a lot of time so you can have hot breads in a flash.


Banana Bread

1 3/4 cups all-purpose flour
2/3 cups sugar
2 teaspoon baking powder
1/2 teaspoonful baking soda
1/4 teaspoon salt
1 cup mashed ripe banana (2-3 medium)
1/3 cup shortening, margarine, or butter
2 tablespoons milk
2 eggs
1/4 cup chopped nuts (optional)

In a large mixer bowl combine 1 cup four, sugar, baking powder, baking soda and salt. Add the banana; shortening, margarine or butter and milk. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended. Stir in nuts, if desired.

Pour int a greased 8x4x2 loaf pan*. Bake in a 350 degree oven for 55 to 60 minutes or when you put a toothpick in the center and it comes out clean. Cool for 10 minutes on a wire rack. Remove from the pan, Cool on a wire rack until thoroughly cool. Wrap and store overnight before slicing.

Makes on loaf (16 servings)

* I used three smaller loaf pans.

Pumpkin Praline Pie

I found this pie recipe in the Better Homes and Garden holiday baking magazine and felt it would be a perfect pie for Christmas since it would be a little different than a normal pumpkin pie. I will make some changes later. I had tried made the Pumpkin-Pecan bars glazed with White Chocolate Chai. I really like the glaze and will try it on breads and rolls but felt the bars were too dense.I did not feel it had enough spices for me. There are still many recipes I hope to try later such as the Ginger-Kisses Fudge Brownies, Ginger Pound Cake and Lemon-Berry Ribbon Torte.

Pumpkin Praline Pie, originally uploaded by Lakenvelder.

Ingredients:
12 ounces cream cheese
1/3 cup granulated sugar
1 egg
1 teaspoon finely shredded orange peel
Pastry for a Single-Crust Deep dish Pie
1 15-ounce can pumpkin
3/4 cup granulated sugar
2 teaspoon pumpkin pie spice
3 eggs
3/4 cup half-and -half or light cream
3/4 cup broken walnuts
1/2 cup milk chocolate -covered toffee pieces or shoppe English Toffee Bars
!/4 cup packed brown sugar
Hot fudge sauce


In a medium bowl, combine cream cheese and the 1/3 cup granulated sugar; beat with an electric mixer on low to medium speed until smooth. Beat in the 1 egg; stir in orange peel. Cover and chill for 30 minutes.

Preheat oven to 375 degrees F. Prepare pie pastry. On a lightly floured surface, flatten pastry ball slightly with hands. Roll dough into a circle about 13 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 1/2 to 10 inch deep-=dish pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge high. Do not prick pastry.

For pumpkin filling: In large bowl, combine pumpkin, the 3/.4 cup granulated sugar, and the 2 teaspoons pumpkin pie spice. Add the 3 eggs and beat lightly. Gradually beat in half-and-half. Spread cream cheese mixture in pastry-lined pie plate. Carefully spoon pumpkin filling over cream cheese. To prevent overbrowning, cover edge of pie with foil, Bake for 25 minutes.

In small bowl, combine walnuts, toffee, and brown sugar, Remove foil from pie, Sprinkle with nut mixture.

Bake for 25 to 30 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill pie within 2 hours. If desired garnish with hot fudge topping and more pie spice.

Christmas Pie

This was really an impulse buy a while back in November when I say the marshmallows. So what could I do with them, The are a bit large for most salads and other desserts. The package had ideas such as using for hot chocolate which would be a great ideas for a party and it had this pie recipe. It is really a simple jello instant pudding recipe for a pie but with a marshmallow layer. Gives a festive feel to the pie.

The recipe is:

1 8 oz or 2 4 0z packages of instant pudding mix
2 cups cold milk
1 container of cool whip topping.
Christmas or any shaped/ colored marshmallows.
A cookie pie crust or use the oreo cookie recipe

Mix the pudding mix and cold milk together until it become pudding consistency.
Add have of the pudding on the crust. Mix together 1 1/2 cups cool whip and the rest of the pudding mix. On top of the pudding layer add a layer of marshmallow. Top with the pudding/cool whip mixture. Decorate as desired.

More Ideas:

Holiday Mallow Layered Dessert

Oreo Pie Crust

This is the basic pie crust you can make yourself and use any filling you desire. This is a no bake crust so you would want to use a recipe where the filling does not require baking such as the recipe link below. It does seem a shame to break up perfectly fine cookies so you may be able to purchase the broken up cookies.

39 OREO Chocolate Sandwich Cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted


CRUSH 26 of the cookies; mix with butter until well blended. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling.

Creamy OREO® Pie

Creamy Chocolate Pie

Banana Pudding

Quick and simple standby recipe is the following:

1 packet instant banana or vanilla pudding
1 c cold milk
1 container cool whip
3 bananas
1 box nilla wafers

mix milk and pudding mix, following box directions, chill until set.
mix half the cool whip into the pudding, set aside

layer in dish:
1st layer - nilla wafers
2nd layer - 1 banana, sliced
3rd layer - 1/3 pudding mixture
repeat, top with remaining cool whip.



For the real deal the recipe from Cassandra Harrell is the way to go.
Homemade Banana Pudding
By Cassandra Harrell

Magnolia Bakery Banana Pudding

Martha Steward Banana Pudding

Quick Rudolph's Cookies

IMG_2633, originally uploaded by Lakenvelder.

I have make this recipe for regular cookies many times and it always it a big hit with children and adults. If you are binging it to a function make sure you ask first if peanut butter cookies are acceptable since many individuals are allergic. Well I was a little short on time this year to prepare time so I took some of the Better crocker sugar cookie mixture and used the directions for cut out cookies and substituted half of the margarine with peanut butter, This made a nice tender buy one that would hold the pretzels.

1 package Betty Crocker Sugar Cookie mix -17.5 oz
2 1/2 tablespoons peanut butter
3 3/4 teaspoon margarine
2 tablespoons all-purpose flour
pretzels
red gum drops
chocolate chips

Mix mixture as directed for cutout cookies.
Using one tablespoon dough shape into a triangle around 2 1/2 inches long and 2 inches wide. on a greased cookie sheet. Add pretzels as antler on side and add gumdrop noses and chocolate eyes. .
Bake as directed for sugar cookies.

Orginal Homedmade Recipe

Pumpkin Current Bars with Chai White Chocolate Latte Galze

Pumpkin Current Bars, originally uploaded by Lakenvelder.

I adapted this recipe form the latest Better homes and garden holiday baking. The original recipe called for pecans and I used currents.Frosted with a chai white chocolate glaze the bars are given another dimension without being overpowered. I think this glaze would be wonderful over many fruit bars and breads.

Oven:350

2 cups all-purpose flour
4 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1//2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1/4 cups granulated sugar
4 eggs
1 15 -os can pumpkin
1 cup currents
White Chocolate Chai Glaze

Preheat the oven to 350 degrees F. Grease a 13x9x2 inch baking pan. Mix the flour, baking powder, cinnamon, nutmeg, ginger, and salt, set aside.

Beat the butter with a mixture and add brown sugar and granulated sugar, beat until combined. Beat in eggs until combined. Beat in the pumpkin, Sir in the flour mixture until combined. Add the currents, Spread into the pan.

Bake for 30 minutes until a toothpick comes out clean when inserted with a toothpick. Let it cool on a wire rack. When coll pour glaze over the top. Chill for about 30 minutes. Cut into bars.

Chai White Chocolate Glaze

Meal 8 oz of white chocolate in the microwave. Combine 1/2 whipping cream andn 1 tablespoon chai latte instant tea mix.in a small saucepan and bring to a boil. Immediately pour over the white chocolate. Do not stir, let stand for 5 minutes, stir until melted and smooth, Pour over the bars.

CARDAMOM CHRISTMAS COOKIES

I had a box of the Betty Crocker Sugar Cookie mix so I decided to play around with the flavor a bit and make cardamom flavor cookies. I mix up the drop sugar cookie recipe and then added 1 teaspoon ground cardamom. I then used a scoop to measure our the amount of cookie dough to drop on the baking sheet.

Zucchini Bread

This is a moist and flavorful bread and one way to use that zucchini.

1/3 cup butter, softened
1 cup sugar
1/3 cup brown sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup buttermilk
1 teaspoon vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice


optional: 1//2 cup chopped walnuts
1/2 cup golden raisins or currants

Preheat oven to 30 degrees F. Grease a 9x5" loaf pan and set aside.

In a large bowl, combine butter and sugars and mix well until completely blended.


Add eggs one a at time, beating well after each addition.


Add zucchini, buttermilk and vanilla and mix well.




Add flour, baking soda, salt, baking powder and pumpkin pie spice to the batter until combined. Stir in the nuts and raisins or currants if desired.

Pour the batter into prepared pan and bake at 350 degrees F. for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then remove from pan and cool on wire rack.

Moist Banana Bread

This banana bread is nice and moist but i still think I prefer my other recipe. Even with the whole wheat flour it turned out very well. This recipe could use a little more experimenting with ingredients. It would still make a nice bread for a tea or coffee. I used colored white chocolate chops in two of the loafs and I think the look very nive. I have only started eating the large loaf and froze the four small loaves . I prefer making my sweet bread in this small loaf pan and freezing some to use at a moments notice for guests. I also freeze any bananas in the freezer if they start getting over ripe to use for bread.

1/2 stick butter, softened
2 eggs
2 to 3 very ripe bananas
1 cup vanilla or plain yogurt

Mash the banana. and mix all the ingredients together.

In another mix mix:

1 1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like mix in other ingredients such as nuts, dried cherries or chocolate chips.

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take about 30 minutes and a normal loaf take around 50 minutes.

Remove from the oven. After they have cooled for 5 to 10 minutes they can be removed from the pan.

Tie-Dyed Red Velvet Cheesecake

Tie-Dyed Red Velvet Cheesecake, originally uploaded by Lakenvelder.

This is a attempt to copy of the cheese cake they are making at the Walt Disney's Pop Century Resort. This recipe is a a try. It cam out taking very nice but I think the cake layer ended up too thick. I used a box mix of red velvet cake mix and put the cheesecake mix on top. So instead of the traditional crust I used cake and a normal cheese cake mixture. I actually like it this way. It made a very different type of frosting.


Red velvet crust:

1 box Velvet cake mix prepared as the box instructed

Pour 1/2 of the cake mix into a greasted spring form pan and bake according totthe diretions on the box. for a 9-inch layer cake. Make a small cake witht he other batter or discard.

Cheesecake:

16 ounces cream cheese, room temperture
1/2 cup sugar
1 tesapoon vanilla extract
1/4 tespoon almond extract
2 large eggs
1/4 cup sour cream
food coloring

Preheat oven to 325 depress F.

In a large bowl bean the cheese , sugar , vanilla and almond extract until smooth. Beat in the eggs one at a time and then add in sour cream.

Divide mixture into 5 small bowls and add the colors to each one: pink, yellow, blue , green and purple. Pour the batter onto the cake base in the spring form pan. Do not swirl too much , so the colors will be clearly visible. bake 35 minutes , until the center is just about set when you jiggle the pan. allow to cool completely and refrigerate before serving. Run the knife around the cake to release ti before removing the side of the pan.

Serves 12

Apple Fritters with Stawberry Jam

Apple Fritters with Stawberry Jam, originally uploaded by Lakenvelder.

Oil for deep frying

1 egg, beaten
1 cup whole milk
1/2 cup butter, melted
1 teaspoon vanilla
grated and juice from one orange
1 large tart apple, peeled and chopped
3 cups all purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

Heat oil in saucepan or fry at 350 degrees F.
Combine the butter, orange peel, juice in a large bowl. Stir in the apple, combine the flour, sugar, baking powder and salt in a medium bowl, gradually stir into milk mixture until blended. Drop by 1/4 cupfuls into hot oil. Fry 3-4 fritters at one time. Drain on paper towels.

Brownie Swirl Cheesecake

Brownie Swirl Cheesecake, originally uploaded by Lakenvelder.

8 ounces package of brownie mix or your own recipe
1/2 cup granulated sugar
2 large eggs
16 ounces cream cheese, softened
1 teaspoon vanilla
1 cup milk chocolate chips, melted

Grease the bottom of a 9-inch spring form pan and dust with flour. Prepare the brownie. Spread into pan and bake for 15 minutes at 350F.

Combine the cream cheese, sugar and vanilla. at medium speed until mixed.
Add eggs, on at time. mixing well. Transfer about 1/3 of the mixture into a bowl . Pour 2/3 of the mixture over the brownie layer. Mix melted chocolate with the 1/3 batter. and spoon over mixture. Cut the chocolate mixture into the batter to crease swirls. Bake ate 350F for 35 minutes. Loosen cake from time of pan and cool before removing. Chill.

Kiwi Fruit Finger Jello

Kiwi Fruit Finger Jello, originally uploaded by Lakenvelder.

4 packages of unflavored gelatin (4 Tbsp.)
1 1/4 cups hot water
2 cups sugar
1/4 teaspoon lemon juice
2 green kiwifruits, peeled
green food coloring
Sugar

Put the gelatin, water and 2 cups sugar in a heavy saucepan and stir over low heat until dissolved.

Place the fruit in a blender or food processor and process until the fruit is pureed but not he seeds.

Add the lemon juice and kiwi and cook over and increase the heat until a boil. Biol for 20 minutes.

Remove and let it cool for around 18 minutes. Stir in food coloring until you have the desired color. Pour into an 8 inch square cake pan lined with waxed or parchment paper.

Let it cook for around 24 hours in a refrigerator.

Cut into cubes and roll in sugar before serving.

Cherry Squares

Cherry Squares, originally uploaded by Lakenvelder.

1 cup shortening
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 pinch salt
1 (15 oz. ) can cherry pie filling

Mix the shortening, eggs and vanilla at medium speed for 2 minutes or until light and fluffy. Gradually add flour, baking powder and salt. Beat well. Reserve 1 1/2 cups of batter for the top. Spread remaining batter into a greased 11 x 17 inch jelly roll pan. Spread the can of cherry pie feilling over dough. Drop the rreserved dough in spoonfuls and spread out on top of pie filling. Bake at 350 F. for 40 minutes. While still warm, top with thin frosting made of powdered sugar milk and vanilla. When cool, cut into squares.

Banana Bundt Cake

Banana Bundt Cake, originally uploaded by Lakenvelder.

Ingredients:

1/2 cups shortening
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups ripe mashed bananas
2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Sour Cream
3/4 cups nuts (walnuts or other type)
confecioners sugar

In a mixing bowl cream the shorteing, vanilla extract and sugar. Add the eggs, one at a time, beating after each egg. Add bananas and mix well. Combine flour, baking powder, baking soda and salt. Add to the cream mixture with the sour cream. Stir in nuts . Pour into a greased pan . Bake a t 350 F for 50 minutes. Cool 10 minutes and then place on a rack . Dust with sugar.

Layered Pudding Pudding

Layrered Pudding Pudding, originally uploaded by Lakenvelder.

I had 3 different pudding flavors packages I decided to make a dessert with them by laying them with cool whip I had in the fridge too. I first layered vanilla pudding then put a layer of cool whip. The next that followed was a layer of pumpkin pudding and another layer of cool whip. I topped it with a layer of cheesecake pudding. I sprinkled some granola on top.

Nanaimo Bar

There are different stories about the origin of this bar. With the most popular being a treat made for the miners. This is a stable in this city on Vancover Island in Canada and is oftered in many of the resturants and cafes . There are also many varations but this is one that most people use.

Bottom Layer

1/2 cup unsalted butter (Euro-style cultured)
1/4 cup sugar5 tbsp. cocoa
1 egg beaten
1 3/4 cup graham wafer crumbs
1/2 cup finely chopped almonds
1 cup coconut


Melt first three ingredients in the top of a double bolier.Add egg and stir to cook and thicken .Remove from heat.Stir in crumbs, coconut and nuts.Press firmly into an ungreased 8 X 8 pan.

Second Layer

1/2 cup unsalted butter
2 tbsp. and 2 tsp. of cream
2 tbsp. vanilla custard powder
2 cup icing sugar

Cream butter, cream, custard powder and icing sugar together well.Beat until light.Spread over bottom layer


Third Layer

4 squares semi-sweet chocolate (1 oz each)
2 tbsp. unsalted butter


Melt chocolate and butter over low heat.Cool.Once cool, but still liquid, pour over second layer and chill in refrigerator.

Instant Apple Crisp

This is a Kid-Friendly Recipe. If you have the ingredients on hand you can make a quick dessert.


Instant Apple Crisp


Serves 2

1 cup applesauce
1/2 cup granola
pinch of cinnamon


Spoon the applesauce into a bowl. Mix in the granola and cinnamon. Allow it to sit a couple minutes before eating.

Nutrition Info
Per Serving (155g-wt.): 200 calories (50 from fat), 6g total fat, 1g saturated fat, 4g dietary fiber, 5g protein, 35g carbohydrate (21g sugars), 0mg cholesterol, 85mg sodium

Kid-Friendly Recipe
Serves 2
• 1 cup applesauce
• 1/2 cup granola
• pinch of cinnamon
Spoon the applesauce into a bowl. Mix in the granola and cinnamon. Allow it to sit a couple minutes before eating.
Nutrition Info
Per Serving (155g-wt.): 200 calories (50 from fat), 6g total fat, 1g saturated fat, 4g dietary fiber, 5g protein, 35g carbohydrate (21g sugars), 0mg cholesterol, 85mg sodium

ROLL KUAHKEH (Fritters)

ROLL KUAHKEH (Fritters)


- Most people served this hot with cold watermelon, but it can be used otherwise.


6 cups flour
2 tsp. baking powder
1/2 tsp salt
3 eggs
1/2 Cup cream
Enough milk to make a soft dough

Sift flour with dry ingredients. Add eggs and cream and enough milk to make a dough that is easy to roll. Roll out fairly thin and cut into strips about 2 inches wide. Cut short lengthwise slits in the dough. Fry in deep hot fat until golden on 1 side, then turn over and fry other side. Thinner dough yields crispier fritters. If you like them softer, roll them thicker. Dust them with icing sugar after they have cooled for a sweeter taste.