Double-Banana Bread

Prep Time: 15 min / Total Time: 3 hr 25 min / Servings: 16

ingredients:

Bread:

• 3/4 cup sugar
• 1/4 cup canola or vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla
• 1 egg
• 1 cup mashed very ripe bananas (2 medium)
• 2 cups Gold Medal all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup dried banana chips, chopped
• 2 cups Oatmeal Crisp Almond cereal, slightly crushed

Topping:

• 1/2 cup Oatmeal Crisp Almond cereal, crushed
• 2 teaspoons sugar
• 2 teaspoons canola or vegetable oil
• Reserved 2 tablespoons banana chips

Preparation:

1. Heat oven to 350 degrees F. Spray bottom only of 9x5-inch loaf pan with cooking spray. In large bowl, beat 3/4 cup sugar and 1/4 cup oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas.
2. With spoon, stir in flour, baking soda and salt just until blended. Set aside 2 tablespoons chopped banana chips for topping. Stir remaining banana chips and 2 cups cereal into flour mixture. Spoon into pan; spread evenly. In small bowl, mix topping ingredients until crumbly. Sprinkle over batter in pan; pat lightly onto batter.
3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours, before slicing.

Irish Soda Bread Recipe

12 Servings / Prep: 15 min. Bake: 40 min. + cooling

Ingredients:

• 3-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons caraway seeds
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 2 cups (16 ounces) sour cream
• 3/4 cups raisins

Directions:

1. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins.
2. Spoon into a greased 9-in. springform pan. Bake at 350 degrees F. for 40-45 or until a toothpick inserted near the center comes out clean. Cool on wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm. Yield: 1 loaf (12 wedges).

Banana Almond Butterscotch Cookies

Ingredients:

Yield: 34 cookies

• 2 eggs, at room temperature
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract (optional)
• 2 teaspoons banana extract
• 2-1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 16 tablespoons unsalted butter (2 sticks), softened to room temperature
• 1 cup brown sugar, tightly packed
• 1/4 cup sliced almonds
• 3/4 cup butterscotch baking morsels
• 1/4 cup freeze-dried bananas, halved

Preparation:

1. Preheat the oven to 375 degrees F.
2. In a mixing bowl, beat the eggs with the superfine sugar for about 5-6 minutes. You’ll get a pale, yellow foam and the texture of the eggs will be thicker. Add vanilla and almond (if used) extracts.
3. In a bowl, combine the flour, salt, baking powder and baking soda.
4. Cream the butter with brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture and the dry ingredients. Mix well. Add the banana extract. It will bring a nice aroma to the cookie dough. Mix well using a silicone spatula. Add the sliced almonds, butterscotch morsels and dried bananas. Divide the dough and roll into 2 (2-1/4” diameter) logs. Chill them in the freezer until firm (this step is optional but it helps make evenly-shaped cookies). It will take at least 30 minutes to harden (see storing tips).
5. Slice the logs into 1/4” to 1/2” thick disks. Place the cookies on a baking sheet previously lined with parchment paper or a silicone mat. Make sure they are spaced apart so they don’t touch each other when they expand while baking.
6. Bake for about 5 minutes at 375 degrees F, then lower the heat to 350 degrees F for another 6-8 minutes, depending on how soft you prefer them. Don’t over-bake them; you want them to be moist and chewy. Remove from the oven. Transfer the cookies to cooling racks. Allow to stand for 10 minutes.
7. Enjoy with a tall glass of Sharbat (pink-colored Indian milk drink)

Bon Appetit!

Chocolate Pumpkin Marble Cake with Cream Cheese Glaze

Ingredients:

Cake:

• 1 1/4 cup pumpkin puree
• 3/4 cup granulated sugar
• 3/4 up packed dark brown sugar
• 1 cup butter, softened*
• 5 large eggs
• 1 tsp. vanilla
• 2 3/4 cups cake flour, divided
• 3 tsp. pumpkin pie spice
• 1 tsp. baking powder, divided
• 1/2 teaspoon baking soda, divided
• 1 tsp. salt, divided
• 3/4 cup Dutch-processed unsweetened cocoa
• 1 1/3 cup regular or low-fat buttermilk, divided

*if you don’t care about fat/calories, bump this up to 1 1/2 cups. if you do care, you could reduce it to 3/4 cup and it should still be ok, but it won’t be as moist.

Cream Cheese Glaze:

• 1/2 cup powdered sugar
• 4 oz. (1/2 cup) regular or low-fat cream cheese
• 1/2 tsp. vanilla
• 3/4 tbsp. milk (or more if you want a thinner glaze)

Process:

1. Preheat oven to 350 degrees (F). Rub a 10 tube pan or 12-cup bundt pan with butter (or spritz with cooking spray) and dust with 1 tbsp. flour until the interior is covered. Tap lightly to shake loose extra flour. Set aside.
2. Spread pumpkin puree over two laters of paper towels and press more layers on top. let sit for 10 minutes.
3. Meanwhile, in a large mixer bowl cream butter until light. Add both sugars in a steady stream and mix on medium for about 5 minutes.
4. Add eggs, one at a time, mixing well after each. Add in vanilla.
5. Transfer half of the mixture into another large bowl (another mixer bowl would be helpful, but any large bowl will work). Set aside.
6. Scrape the pumpkin off of the paper towel and add it to the first bowl. Mix well.
7. In a smaller bowl combine 1 3/4 cup flour, pumpkin pie spice, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
8. Add half of the flour mixture to the pumpkin mixture and mix well. Mix in 1/3 cup buttermilk. Then add the remaining flour and mix until combined. Set aside.
9. In the smaller bowl combine 1 cup flour, 3/4 cup cocoa, 1/2 tsp. baking soda, 1/4 tsp. baking powder and 1/2 tsp. salt.
10. Add half of the flour/cocoa mixture to the other large bowl and mix with a whisk or your mixer. Mix in 1 cup of buttermilk. Then add the remaining flour and mix until combined.
11. Spoon 1/3 of the pumpkin batter into your prepared pan. Drop heaping spoonfuls of the chocolate batter around the pan (not completely covering all the pumpkin). Spoon in the remaining pumpkin and chocolate batters. Gently swirl a knife around the pan several times.
12. Bake for 45-55 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (make sure you’re checking in both the pumpkin and chocolate parts, I noticed large chocolate sections needed a few additional minutes). Cool in pan for 10 minutes, then remove from pan and cool for another 10 minutes on a rack.
13. Meanwhile, to make the glaze, mix powered sugar and cream cheese until well blended. Beat in vanilla and milk, 1 tbsp. at a time. Drizzle on the warm cake. Let cake cool completely.

12-16 servings.

Cranberry Orange Walnut Cake

Ingredients:

• 1 stick/113 gram soft butter
• 1 cup sugar
• 2 eggs
• 1 tbsp of orange zest
• 1/2 cup orange juice
• 1/2 cup sour cream
• 2 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups fresh cranberries

Glaze:

• 1/2 cup confectioners’ sugar
• 2 tbsp lemon juice

Method:

1. Line and grease a large loaf pan or two medium size loaf pans. Pre-heat the oven to 350 degrees F. Shift the flour, salt, baking powder, baking soda and set it aside. Combine the orange juice and sour cream. Mix well and set it aside.
2. Cream butter and sugar until light and fluffy for 5-6 minutes. Add in the eggs, one at a time and beating continuously until well incorporated. Slow down the speed of the mixer and slowly add in the flour in 3 batches alternating with the orange juice - sour cream mixture. The last edition should be the flour. Do not over mix.
3. Stop the machines, using a spatula fold in the fresh cranberries and walnuts. Mix well. Pour into the baking pan and bake for 55 - 65 minutes or until golden brown. Remove from oven and let it rest on the pan for 10 minutes before turning it out on the cooling pan.
4. Let it cool completely. Combined the glaze ingredients and spread it over the top of the cake. Cut and serve.

Note: This cake improves in texture and taste after a day or two.

Tropical Carrot Cake Squares

Ingredients:

• 2 1/2 cup unbleached all-purpose flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp salt

-

• 1/2 cup raisins
• 1/2 cup sweetened shredded coconut
• 1 pound carrots (6 to 7 carrots), peeled, and grated in a food processor
• 1 1/2 cup granulated sugar (10 1/2 ounces)
• 1/2 cup packed light brown sugar (3 1/2 ounces)
• 4 large eggs
• 1 1/2 cup vegetable oil

Frosting:

• (can be doubled to frost a double layer cake)
• 8 oz cream cheese, softened but still cool
• 5 Tbsp unsalted butter softened, but still cool
• 1 Tbsp sour cream
• 1/2 tsp vanilla extract
• 1 1/4 c. confectioners’ sugar (4 1/2 ounces)

Method:

1. Adjust oven rack to middle postition; heat oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.
2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.
3. In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated sugar and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce soeed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain.
4. Pour into prepared pan and bake until toothpick or skewer inserted into center comes out clean, about 40 minutes, rotating pan halfway through baking time. Cool cake to room temperature in pan on wire rack, about 2 hours.
5. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute.
6. Frost cake as desired and cut into squares. Enjoy! and remember, carrots are good for you - to a certain degree.

Pistachio Cupcakes

Yield: 24 (calories estimate: 250/cupcake)

Ingredients:

• 1 pkg white cake mix
• 1 pkg instant pistachio pudding mix
• 1 c. oil
• 3 eggs
• 1 c. club soda

Method:

1. Preheat oven to 350 degrees F. Mix all ingredients and beat at medium speed for about 5 minutes. pour batter into cupcake tins and bake for 18-22 minutes.

Frosting:

• 2 envelopes Dream Whip (in baking aisle)
• 1 1/4 C. cold milk (at least 2%)
• 1 pkg instant pistachio pudding mix

Method:

1. Combine milk and Dream Whip. Beat on high speed until peaks form. Add pudding mix and beat until thoroughly mixed. Spread on outside of cooled cupcakes and refrigerate.

Blueberry Muffins

Ingredients:

• 3/4 stick butter
• 1/3 cup lowfat milk
• 1 large egg
• 1 large egg yolk
• 3/4 tsp. vanilla extract
• 1 and 1/2 cup all-purpose flour
• 3/4 cup raw sugar
• 2 cups organic blueberries

Preparation:

1. Put a rack in the upper third of the oven and preheat to 375 degrees. Generously butter muffin pan.
2. Melt butter in a small saucepan over moderately low heat. Remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
3. Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk mixture and stir until just combined. Gently, but thoroughly, fold in blueberries.
4. Divide batter among the muffin cups and spread evenly making sure not to overfill the cups (this results in flat muffin tops).
5. Bake until gold and crisp and a wooden toothpick comes out clean when inserted, about 20-25 minutes. Cool in pan on a rack. After 15 minutes, run a knife along edges and pop out muffins. Enjoy. 

Apple Yeast Sugar Tart

Ingredients:

• 1 3/4 cups (245g) all purpose flour, sifted
• pinch of salt
• 1 tablespoon caster sugar
• 1 teaspoon instant yeast
• 1 egg
• 1/2 cup (120ml) warm whole milk
• 2 tablespoons (28g) softened unsalted butter
• 2-3 eating apples - I used Gala apples
• 1/3 cup (67g) demerara sugar
• 1/2 cup (120ml) thick cream*

Method:

1. Place flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter - I used my Kitchen Aid with the hook attachment. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes. Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed plan pan, cover with plastic and allow to recover for 30 minutes (it will have puffed slightly).
2. Preheat oven to 225 degrees C/437 degrees F. Peel apples, cored them and cut into eighths. Press apple slices into the dough, and sprinkle with the demerata sugar. Place pie plate/flan pan on a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees C/395 degrees F. Spoon cream over apples and bake for 20 minutes. The top should be slightly caramelized and the tart light and spongy. Eat warm.

*I used honey cream and whipped it to soft peaks before pouring.

Serves 4

Blueberry Mochi Cake

Ingredients:

• 16 oz mochiko rice flour (or can substitute for any brand of glutinous rice flour)
• 1 cup butter
• 2 cups sugar
• 1 (12 ounce) can evaporated milk
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 2 cups fresh blueberries

Instuctions:

1. Cream the butter with sugar. It helps to melt the butter a little first.
2. Mix in the evaporated milk to the butter/sugar mixture.
3. Mix eggs into the mixture.
4. Mix in the rice flour, baking powder and vanilla.
5. Fold in the blueberries.
6. Pour mixture into a 9 x 13 pan.
7. Bake for approximately 1 hour at 350 degrees.
8. Let cake completely cool, allowing the mochi to set, before cutting and serving.