Gail B.
1 1/2 cups sugar
1 cup sour cream
1/2 cup butter
2 eggs
3 ripe bananas, mashed
2 teaspoons vanilla
Cream the butter and sugar together. Add the eggs, sour cream, and vanilla. Mix well. Add the mashed bananas and mix 30 seconds.
Add:
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
Mix well about 1 minute and then pour into a greased jelly roll pan (large cookie sheet with sides). Bake at 375 for 20 min. Let cool for 30 minutes. Frost with Brown Butter Frosting.
Brown Butter Frosting
Brown slowly 1/2 cup butter in a small pan. Remove from heat.
Pour into mixing bowl.
Add 4 cups powdered sugar
6 Tablespoons canned milk
2 teaspoons vanilla
Mix well until smooth. Pour on top of bars.
Monday, August 13, 2018
Saturday, August 11, 2018
Simple Lemonade
Recipe Found Here
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar.
Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp (if desired). In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar.
Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp (if desired). In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Friday, August 3, 2018
Lemon Bars
Yvonne C.
Crust:
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour, unsifted
Filling:
4 eggs, slightly beaten
2 cups sugar
1/2 teaspoon baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of 1 lemon, grated
Cream butter and powdered sugar. Add salt and flour and mix well. Pat into 9x13 greased baking dish. Bake at 350 degrees for 15-20 min. To make filling, mix all ingredients and pour over hot crust. Bake at 350 degrees for 20-25 min. Let cool, then sprinkle with powdered sugar and cut in squares. Store in refrigerator.
Crust:
1 cup butter
1/2 cup powdered sugar
1/2 teaspoon salt
2 cups flour, unsifted
Filling:
4 eggs, slightly beaten
2 cups sugar
1/2 teaspoon baking powder
1/4 cup flour
1/4 cup lemon juice
Rind of 1 lemon, grated
Cream butter and powdered sugar. Add salt and flour and mix well. Pat into 9x13 greased baking dish. Bake at 350 degrees for 15-20 min. To make filling, mix all ingredients and pour over hot crust. Bake at 350 degrees for 20-25 min. Let cool, then sprinkle with powdered sugar and cut in squares. Store in refrigerator.
Thursday, August 2, 2018
Homemade Waffle Cones
Recipe Found HERE I get 7 cones from one recipe
2/3 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup sugar
4 Tablespoons (1/2 stick) unsalted butter, melted
1/4 cup milk
In a small bowl, sift together the flour and salt. Set aside.
In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute.
Add the flour mixture and stir until incorporated.
Add the butter and milk and stir just until combined.
Spoon a scant 1/4 cup batter onto the waffle-cone maker.
Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness.
Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total.
Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet. Repeat with the remaining batter. Makes about 10 cones.
2/3 cup all-purpose flour
1/4 teaspoon salt
2 eggs
1/2 cup sugar
4 Tablespoons (1/2 stick) unsalted butter, melted
1/4 cup milk
In a small bowl, sift together the flour and salt. Set aside.
In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute.
Add the flour mixture and stir until incorporated.
Add the butter and milk and stir just until combined.
Spoon a scant 1/4 cup batter onto the waffle-cone maker.
Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness.
Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total.
Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet. Repeat with the remaining batter. Makes about 10 cones.
Blueberry Crisp Dessert
Sunny A.
Approximately 4 cups of frozen blueberries (3 pints)
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 cup old-fashioned oatmeal
1/3 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
5 Tbs butter, room temperature
1/2 tsp vanilla
1/4 tsp almond extract
Preheat oven to 350 degrees Put blueberries, sugar and cornstarch in medium saucepan over medium heat. Stir until they start to bubble slightly and let them simmer for 4-5 minutes until it thickens up. The sauce will cling to a wooden spoon.
Take off the heat and mix in the lemon juice, vanilla and almond extract. Pour the blueberry mix into a pie dish OR a 13 x 9 dish for a double recipe.
In kitchen aid, mix the oatmeal, flour, brown sugar and salt. Add butter and mix until the whole thing is combined to a crumbly mix. Sprinkle over blueberry mixture.
Bake for 30 minutes or until topping starts to brown. If you have doubled the recipe in a 13x9, cook a few minutes longer. Serve warm with vanilla ice cream.
Approximately 4 cups of frozen blueberries (3 pints)
1/2 cup sugar
3 tablespoons cornstarch
1 teaspoon lemon juice
1 cup old-fashioned oatmeal
1/3 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
5 Tbs butter, room temperature
1/2 tsp vanilla
1/4 tsp almond extract
Preheat oven to 350 degrees Put blueberries, sugar and cornstarch in medium saucepan over medium heat. Stir until they start to bubble slightly and let them simmer for 4-5 minutes until it thickens up. The sauce will cling to a wooden spoon.
Take off the heat and mix in the lemon juice, vanilla and almond extract. Pour the blueberry mix into a pie dish OR a 13 x 9 dish for a double recipe.
In kitchen aid, mix the oatmeal, flour, brown sugar and salt. Add butter and mix until the whole thing is combined to a crumbly mix. Sprinkle over blueberry mixture.
Bake for 30 minutes or until topping starts to brown. If you have doubled the recipe in a 13x9, cook a few minutes longer. Serve warm with vanilla ice cream.
Lava Flow Drink
Sunny A.
Recipe Found Here
3 1/2 cups pineapple juice
2 cans (15-ounces each) cream of coconut (like Coco Lopez brand)
1 cup half-and-half, fat-free or regular 24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired
In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside.
In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.
In a blender (washed from pureeing the strawberries), fill up halfway with ice. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).
Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw. Garnish with fresh pineapple, if desired, and serve immediately.
Recipe Found Here
3 1/2 cups pineapple juice
2 cans (15-ounces each) cream of coconut (like Coco Lopez brand)
1 cup half-and-half, fat-free or regular 24 ounces frozen strawberries in syrup, slightly thawed until slushy in texture
Ice
Fresh pineapple for garnish, if desired
In a blender, puree the slightly thawed strawberries with 1/2 cup water. The mixture should be syrupy and thick. Transfer to a liquid measure, bowl or pitcher and set aside.
In a pitcher, whisk together the pineapple juice, cream of coconut and half-and-half.
In a blender (washed from pureeing the strawberries), fill up halfway with ice. Pour in the coconut/pineapple mixture until it comes up to an even height with the ice. Blend until slushy (add more coconut/pineapple mixture if it is too thick to blend easily).
Pour about an inch of the strawberry syrup mixture into a cup. Pour the icy coconut/pineapple mixture into the center of the strawberry mixture in the cup until the cup is filled. If desired, gently swirl the mixture with a straw. Garnish with fresh pineapple, if desired, and serve immediately.