I made this cake yesterday to take to a dinner party with some new friends. I was a little nervous using a new recipe for such an event, when I wouldn't have the chance to taste it before we took it over..... It would be awkward if I took a cake that had a piece already cut out of it!
Thankfully, it was a big hit, and I worried for nothing.
For the cake:
1 1/2 cups water
1 cup oatmeal
1/2 cup butter, softened
1 cup brown sugar
1 cup sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1/4 tsp nutmeg
For the caramel glaze:
1/2 cup butter, softened
1 cup brown sugar
1/2 cup evaporated milk
1 cup shredded coconut
Set oven to 350 degrees. Boil water and add oatmeal. Stir, turn off the stove, and let sit 15 minutes.
Mix together butter, brown sugar, sugar, eggs, flour, baking soda, salt, vanilla, and nutmeg. When combined, add oatmeal. Pour into a greased 9x13 pan.
Bake 25-30 minutes (until toothpick comes out clean). Turn oven to broil while preparing the caramel glaze for the cake.
Caramel glaze:
Heat butter, brown sugar, and evaporated milk until boiling. Add coconut and continue boiling for one minute. Pour over warm cake. Place cake in the oven (watching closely until coconut is lightly browned.
(Source: www.tastykitchen.com/recipes/desserts/oatmeal-cake-4/)
Sunday, April 29, 2012
Thursday, April 26, 2012
Red Curry Chicken (Penang Gai)
I L.O.V.E. Thai food. Especially when I'm pregnant. So when I came across this little gem of a recipe, I just had to make. I even had all of the ingredients on hand (except brown sugar, which is strange. But don't worry. I ran to the store and got some.)! Dickson raved about how good it smelled, and gave it two thumbs up after the first bite. Both of the girls devoured it and asked for more. It's just that good!
1 Tablespoon Vegetable Oil
3 Tablespoons Red Curry Paste
1 can Of Coconut Milk (398 Mls, Divided Use)
4 cups Of Boneless, Skinless Chicken Breasts, Cut Into Cubes
1 Tablespoon Brown Sugar
2 teaspoons Fish Sauce
1 teaspoon Powdered Chicken Bouillon
½ cups Chopped Fresh Basil
4 cups Cooked Basmati Or Jasmine Rice, To Serve
In a large frying pan over medium heat, add the vegetable oil. Then add the red curry paste. Chop up the paste with a wooden spoon.
When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk. Mix together. Add the chicken, mix together and cook for 5 minutes.
Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon. If you find the sauce is really bubbling, lower the heat a little.
Add the rest of the coconut milk. Mix together and cook for another few minutes. Add the fresh basil at the end.
Serve with Basmati or Jasmine rice.
(Source: http://tastykitchen.com/recipes/main-courses/red-curry-chicken/)
1 Tablespoon Vegetable Oil
3 Tablespoons Red Curry Paste
1 can Of Coconut Milk (398 Mls, Divided Use)
4 cups Of Boneless, Skinless Chicken Breasts, Cut Into Cubes
1 Tablespoon Brown Sugar
2 teaspoons Fish Sauce
1 teaspoon Powdered Chicken Bouillon
½ cups Chopped Fresh Basil
4 cups Cooked Basmati Or Jasmine Rice, To Serve
In a large frying pan over medium heat, add the vegetable oil. Then add the red curry paste. Chop up the paste with a wooden spoon.
When you can really start smelling the red curry cooking, add about 1/2 of the coconut milk. Mix together. Add the chicken, mix together and cook for 5 minutes.
Add some more coconut milk, along with the sugar, fish sauce and chicken bouillon. If you find the sauce is really bubbling, lower the heat a little.
Add the rest of the coconut milk. Mix together and cook for another few minutes. Add the fresh basil at the end.
Serve with Basmati or Jasmine rice.
(Source: http://tastykitchen.com/recipes/main-courses/red-curry-chicken/)
Wednesday, April 25, 2012
Orzo with Parmesan & Basil
I was feeling lazy last night and didn't feel like making dinner, but I have these two little pumpkins who think they should be fed on a regular basis.... So I got online to find something quick and delicious that I could throw together in a snap, that I also had all the ingredients for. And.....Ta-Da (that's Jada and Zoie's favorite phrase)... this is what I came up with. And it really was quite yummy! (and SO easy!)
3 Tbls Butter
1-½ cup Orzo Pasta
3 cups Chicken or Vegetable Stock
6 Tbls Fresh Basil (or 2 tsp of dried)
½ cup Freshly Grated Parmesan
Salt and Pepper, to taste
Melt the butter over medium high heat. Add the orzo and saute for several minutes, until the orzo starts to become golden brown. Add the broth, cover and simmer for about 20 minutes, or until the orzo has absorbed all of the broth. Remove from heat, add the basil and parmesan, and season with salt and pepper to your liking. Add more parmesan if you want it to be really gooey and cheesy.
** While the orzo was cooking, I sauteed up some red pepper, asparagus, and marinated artichokes in a separate pan, and added it all to the orzo once the basil and parmesan had been added. Adding chicken would also be delicious! **
(Source: http://www.tastykitchen.com/)
3 Tbls Butter
1-½ cup Orzo Pasta
3 cups Chicken or Vegetable Stock
6 Tbls Fresh Basil (or 2 tsp of dried)
½ cup Freshly Grated Parmesan
Salt and Pepper, to taste
Melt the butter over medium high heat. Add the orzo and saute for several minutes, until the orzo starts to become golden brown. Add the broth, cover and simmer for about 20 minutes, or until the orzo has absorbed all of the broth. Remove from heat, add the basil and parmesan, and season with salt and pepper to your liking. Add more parmesan if you want it to be really gooey and cheesy.
** While the orzo was cooking, I sauteed up some red pepper, asparagus, and marinated artichokes in a separate pan, and added it all to the orzo once the basil and parmesan had been added. Adding chicken would also be delicious! **
(Source: http://www.tastykitchen.com/)
Tuesday, April 17, 2012
Roasted Asparagus & Mushroom Pasta in Lemon-Cream Sauce
1 lb. asparagus, tough ends snapped off
3-4 cups whole mushrooms, thickly sliced
5-6 cloves garlic, minced or pressed
1 tablespoon lemon zest
1/4 cup strained lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon Creole or coarse-grain mustard
8 ounces uncooked linguine
1 recipe Guiltless Alfredo Sauce (see below)
Optional: Grilled chicken breast or sauteed shrimp
Guiltless Alfredo Sauce
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.
In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.
While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente.
Prepare the Alfredo sauce.
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
After you’ve added the cheese, add the reserved lemon zest to the sauce. When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together. Serves 6-8.
(Source: www.ourbestbites.com)
3-4 cups whole mushrooms, thickly sliced
5-6 cloves garlic, minced or pressed
1 tablespoon lemon zest
1/4 cup strained lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon Creole or coarse-grain mustard
8 ounces uncooked linguine
1 recipe Guiltless Alfredo Sauce (see below)
Optional: Grilled chicken breast or sauteed shrimp
Guiltless Alfredo Sauce
2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2-3 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
In a large bowl, combine trimmed asparagus and sliced mushrooms. Zest the lemons (enough to get 1 tablespoon of zest) and set the zest aside.
In a small bowl or measuring cup, combine the lemon juice, olive oil, garlic, salt, pepper, and mustard. Drizzle over the veggies and toss to combine. Spread the veggies out onto the prepared baking sheet and roast for 20 minutes or until the asparagus is tender but not mushy. Remove from oven and allow to stand for 5-10 minutes.
While the veggies are roasting, bring a large pot of salted water to a boil and, when the water is ready, cook pasta al dente.
Prepare the Alfredo sauce.
Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
After you’ve added the cheese, add the reserved lemon zest to the sauce. When the asparagus and mushrooms are done roasting, you can either portion out the pasta, veggies, and sauce into individual servings or toss it all together. Serves 6-8.
(Source: www.ourbestbites.com)
Monday, April 9, 2012
Chicken Cordon Bleu
For the Cordon Bleu:
25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish. Leave the oven on.
Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.
In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)
Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.
While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
Serve each chicken cordon bleu portion with warm sauce.
(Source: www.melskitchencafe.com; I combined two recipes from the site: "Chicken Cordon Bleu" (for the chicken), and "Chicken Cordon Bleu-The Easy Way" (for the sauce).
25 Ritz crackers
4 slices hearty sandwich bread, white or wheat
6 tablespoons butter, melted
8 thin slices deli ham (about 8 ounces)
2 cups shredded swiss cheese
4 thick boneless, skinless chicken breasts (about 2 pounds total
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all-purpose flour
For the Parmesan-Dijon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 teaspoon chicken bouillon granules (or 1 bouillon cube, crushed)
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup finely grated Parmesan cheese
Preheat the oven to 450 degrees. Pulse the crackers and bread in a food processor until they are coarsely ground. Drizzle in the melted butter and pulse to incorporate together. Transfer the crumbs to a rimmed baking sheet and bake in the preheated oven for 3 to 5 minutes, stirring occasionally, until the crumbs are lightly browned. Transfer the crumbs to a shallow baking dish. Leave the oven on.
Top each ham slice with about 1/4 cup shredded cheese. If your ham slices are too small, shingle two ham slices on top of each other to create a larger slice and roll the cheese up in that. Roll tightly and set aside. Pat the chicken dry with paper towels. Cut a pocket in the thickest part of the chicken breast and stuff each pocket with 2 ham/cheese rolls. Pull the top flap of chicken over the rolls and press to seal (you can use a toothpick to gently secure the pocket edge, if you like). Season both sides of the chicken with salt and pepper. Refrigerate the stuffed chicken, covered, for at least 20 minutes.
In another shallow dish or pie plate, beat the eggs and mustard. Place the flour in a third shallow dish. Remove the chicken from the refrigerator. Working with one stuffed chicken breast at a time, coat the chicken lightly with flour and then dip in the egg mixture, covering both sides. Dredge the chicken in the toasted bread crumbs, pressing lightly to help the crumbs stick to the chicken. (The breaded chicken can be refrigerated covered for up to 1 day.)
Transfer the chicken to a lightly greased rimmed baking sheet. Bake on the lowest rack of the oven until the bottom of the chicken is browned, about 10 minutes. Move the chicken to a middle rack in the oven, reduce the temperature to 400 (you don’t have to leave the chicken out of the oven while the temperature adjusts, just put it back in the oven and then reduce the temperature), and bake until golden brown and the chicken is cooked through (160 degrees on an thermometer), about 25-30 minutes. Let the chicken rest for 5 minutes before serving.
While the chicken bakes, in a medium saucepan, melt the 2 tablespoons butter. Stir in the flour, whisking constantly, while cooking the flour/butter mixture for 1-2 minutes. Slowly pour in the milk while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the chicken is finished baking.
Serve each chicken cordon bleu portion with warm sauce.
(Source: www.melskitchencafe.com; I combined two recipes from the site: "Chicken Cordon Bleu" (for the chicken), and "Chicken Cordon Bleu-The Easy Way" (for the sauce).
Spinach Salad with Cranberries, Pecans, Bacon, and Blue Cheese
This had a great mix of wonderful flavors! It's different than the spinach salad I usually make, but it will definitely be in the salad rotation for times when I need to go beyond the "regular family dinner" salad.
1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6-ounce) containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper
Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
(source: www.foodnetwork.com --The Neelys)
1/2 pound hickory smoked bacon slices, roughly chopped
1/2 cup pecans, toasted and roughly chopped
2 (6-ounce) containers baby spinach
1/2 small red onion, thinly sliced
1 cup dried cranberries
Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper
Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.
(source: www.foodnetwork.com --The Neelys)
Mushroom Rice
I was looking for a recipe to change up the "regular rice routine" a little bit, and this one did the trick. It's nothing too fancy, but it's just what I needed. Just the right amount of flavor--not too mushroomy, but mushroomy enough.
2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley
salt and pepper to tasteDirections
Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
(source: www.allrecipes.com0
2 teaspoons butter
6 mushrooms, coarsely chopped
1 clove garlic, minced
1 green onion, finely chopped
2 cups chicken broth
1 cup uncooked white rice
1/2 teaspoon chopped fresh parsley
salt and pepper to tasteDirections
Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
(source: www.allrecipes.com0
Thursday, April 5, 2012
Roasted Vegetable Stacked Enchiladas
These were so yummy--packed with lots of flavor, and really easy to make. I thought that my two and three year old would stick up their nose at them, but they gobbled them right up and asked for MORE!
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced (optional; I left this out for the sake of my kids)
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese
Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
(Source: www.twopeasandtheirpod.com)
1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
Salt and pepper
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced (optional; I left this out for the sake of my kids)
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese
Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.
Grease an 8x8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, and cilantro. Stir and season with salt and pepper.
Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.
Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.
(Source: www.twopeasandtheirpod.com)
Tuesday, April 3, 2012
Banana Sour Cream Pancakes
Clearly, my latest obsession has been all things banana. I basically love bananas. I will only eat them from the peel if they are firm and slightly green. Once they get past that stage, they are only good for baking. But I will take that!
I made these over the weekend, and they were a hit.
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
(source: Barefoot Contessa; www.foodnetwork.com)
I made these over the weekend, and they were a hit.
1 1/2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup sour cream
3/4 cup plus 1 tablespoon milk
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
Unsalted butter
2 ripe bananas, diced, plus extra for serving
Pure maple syrup
Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.
Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.
(source: Barefoot Contessa; www.foodnetwork.com)
Flour's Famous Banana Bread
I know I have a couple of other banana bread recipes on this site, and they're all quite tasty. But when I made this one on Sunday, it really hit the spot. It's actually even more delicious the next day! Definitely a winner.
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 50 minutes to 1 hour.
**Mine baked for exactly an hour, but a lot of the comments on the Food Network site mentioned they had to bake it for almost an hour and 15 minutes. After 50 minutes, the edges of my loaf were getting more browned than I wanted them to be, so I covered the edges with foil and let it continue to bake until the middle was done.)
(Source: www.foodnetwork.com)
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 50 minutes to 1 hour.
**Mine baked for exactly an hour, but a lot of the comments on the Food Network site mentioned they had to bake it for almost an hour and 15 minutes. After 50 minutes, the edges of my loaf were getting more browned than I wanted them to be, so I covered the edges with foil and let it continue to bake until the middle was done.)
(Source: www.foodnetwork.com)
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