FRIED" HONEY BANANAS...Great dessert without the guilt!
Serves 1
1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil
Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.
Allow to cool and sprinkle with cinnamon.
NOTE** I tried it- it was a mushy mess. Not as pretty as the picture I saw. It tasted ok, but I 'd call this a major fail and probably won't be doing it again!
Thursday, July 31, 2014
Apple Cake
Apple Cake
6 medium apples cut into thin wedges
¾ cup brown sugar ( or white)
4 Tsp. honey
1 Tsp. cinnamon
½ tsp. cloves
Mix all and leave at least half an hour, then add 1 cup chopped walnut + Raisin
For the cake:
¾ cup butter
¾ cup sugar
3 eggs
2 cups flour
1 Tsp. baking powder
1 tsp. vanilla
¾ cup sour cream or single cream
Mix flour and baking powder.
Whip butter then add sugar and continue till it become creamy and white.
Add eggs one at a time, add vanilla, then fold with half of the flour mix, add half of the cream, then the rest of the flour and cream.
Remove apple mixture from the liquid, then add the liquid to the batter and mix well.
Spread in a 12x9 inches tray well, then arrange the apples on top in a decorative way, sprinkle with walnuts and raisins.Bake in a 350 F oven for 40 minutes, remove and cool
6 medium apples cut into thin wedges
¾ cup brown sugar ( or white)
4 Tsp. honey
1 Tsp. cinnamon
½ tsp. cloves
Mix all and leave at least half an hour, then add 1 cup chopped walnut + Raisin
For the cake:
¾ cup butter
¾ cup sugar
3 eggs
2 cups flour
1 Tsp. baking powder
1 tsp. vanilla
¾ cup sour cream or single cream
Mix flour and baking powder.
Whip butter then add sugar and continue till it become creamy and white.
Add eggs one at a time, add vanilla, then fold with half of the flour mix, add half of the cream, then the rest of the flour and cream.
Remove apple mixture from the liquid, then add the liquid to the batter and mix well.
Spread in a 12x9 inches tray well, then arrange the apples on top in a decorative way, sprinkle with walnuts and raisins.Bake in a 350 F oven for 40 minutes, remove and cool
Buttermilk Quick Bread Recipe
Buttermilk Quick Bread Recipe
Sorce - Thekitchn
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminium foil and frozen for up to three months.
Sorce - Thekitchn
Makes one loaf
2 cups (10 oz) all-purpose flour
1/2 cup (4 oz) white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil
Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.
Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminium foil and frozen for up to three months.
Quick Garlic Chicken
Quick Garlic Chicken
4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
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4 skinless, boneless chicken breasts
1 teaspoon paprika
salt and pepper to taste
1 teaspoon garlic powder
2 garlic cloves minced
1/4 cup butter
1 onion, sliced into thin rings
1 pound fresh mushrooms, sliced
Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions, garlic and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.
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Hawaiian Pineapple Pork
Hawaiian Pineapple Pork
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.
10 thick pork chops (always allow one per person)
12 ounces ketchup (about half a bottle)
1-1/2 cups water
1/2 cup sugar
1/2 cup vinegar
Salt and pepper to taste
1 small can crushed pineapple
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours. Serve with green beans, creamed corn, and rolls.
Homemade Tea Cakes
Homemade Tea Cakes
3 cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp lemon or vanilla extract
1 cup butter
2 eggs
1 cup sugar
In bowl, sift flour, baking soda and baking powder. Cut in butter until resembles cornmeal. In another bowl beat eggs, sugar and flavoring. Add to flour mixture. Chill dough. Roll 1/8 inch thick. Cut with cookie cutter and sprinkle with sugar. Bake at 375 degrees F. for 6 to 8 minutes. Makes 6 dozen.
3 cups flour
½ tsp baking soda
½ tsp baking powder
1 tsp lemon or vanilla extract
1 cup butter
2 eggs
1 cup sugar
In bowl, sift flour, baking soda and baking powder. Cut in butter until resembles cornmeal. In another bowl beat eggs, sugar and flavoring. Add to flour mixture. Chill dough. Roll 1/8 inch thick. Cut with cookie cutter and sprinkle with sugar. Bake at 375 degrees F. for 6 to 8 minutes. Makes 6 dozen.
CHICKEN SPEGETTI
CHICKEN SPEGETTI
INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
INGREDIENTS:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese
DIRECTIONS:
Cook enough chicken to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Long John Silver's Batter
Long John Silver's Batter
Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.
Ingredients:
3/4 cup flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup water
Directions:
Sift dry ingredients.
Add water and mix well.
Use to coat fish or chicken filets.
Cover the fish completely.
Deep fry until a nice golden brown.
Sandwich Bread
I've been on a bread kick lately- check out my pintrest board ;)
Sandwich Bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
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Sandwich Bread
1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
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Pecan Sandies
Pecan Sandies
1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup cake flour
1/2 cup finely chopped pecans
In a bowl, cream butter egg and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup cake flour
1/2 cup finely chopped pecans
In a bowl, cream butter egg and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.
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Apple Pie Coffee Cake
Apple Pie Coffee Cake
1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
2/3 cup confectioners sugar
2 teaspoons milk
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake
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1 package spice cake mix (regular size)
1 can (21 ounces) apple pie filling
3 eggs
3/4 cup sour cream
1/4 cup water
2 tablespoons oil
1 teaspoon almond extract
2 tablespoons brown sugar
1-1/2 teaspoons ground cinnamon
GLAZE:
2/3 cup confectioners sugar
2 teaspoons milk
Set aside 1 tablespoon cake mix. Set aside 1-1/2 cups pie filling. In a large bowl, combine the eggs, sour cream, water, oil, extract and remaining cake mix and pie filling; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half into a 10-in. fluted tube pan coated with cooking spray.
In a small bowl, combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 in. of edges; top with remaining batter.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients. drizzle over cooled cake
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Creamy chicken pillows
Creamy chicken pillows
1 lb boneless skinless chicken tenderloins or breast, diced small
8 oz cream cheese, softened
1/2 c butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry italian salad dressing mix
2 Tbsp milk
12 oz can big & buttery crescent rolls
1 tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 c panko italian crispy bread crumbs
1 tsp poppy seeds
2 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 c sour cream
1 Tbsp mayonnaise
1/4 c milk
Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
Creamy Chicken Pillows direction step 2
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.
this recipe is from http://www.justapinch.com/recipes/main-course/chicken/creamy-chicken-pillows.html?utm_campaign=website&utm_source=sendgrid&utm_medium=email
Can't wait to try it- if you try it, please comment how it turned out and any suggestions !
1 lb boneless skinless chicken tenderloins or breast, diced small
8 oz cream cheese, softened
1/2 c butter, melted
2 Tbsp minced dry onion
0.7 oz packet dry italian salad dressing mix
2 Tbsp milk
12 oz can big & buttery crescent rolls
1 tsp garlic salt
1 tsp cracked black pepper
1 tsp seasoned salt
2 c panko italian crispy bread crumbs
1 tsp poppy seeds
2 Tbsp extra virgin olive oil
10 3/4 oz cream of chicken soup
1 c sour cream
1 Tbsp mayonnaise
1/4 c milk
Preheat oven to 350 degrees.
Heat olive oil in a skillet and add diced chicken, browning until juices run clear, about 15 minutes.
Blend cream cheese and 2-3 Tablespoons melted butter until smooth. Add to the skillet of chicken.
Add Italian seasoning, salt, pepper, milk and onions. Simmer 5 minutes and mix well.
Unroll crescent rolls out to their triangle shape.
Spoon chicken mixture onto the center of each separated dough, leaving a little room on the sides and top. Rolling from the top towards the small end and then pinching the sides together, this will turn out somewhat like a ball.
In a bowl, roll crescent roll in the remaining melted butter and then in bread crumbs.
In a seperate bowl, place poppy seeds and roll crescent in them.
Place on baking sheet and bake 20-25 minutes or until rolls are done. (slightly brown)
Top with gravy.
Creamy Chicken Pillows direction step 2
2 To make the gravy, combine cream of chicken soup, sour cream, mayo and 1/4 cup milk. Cook over medium heat until heated through.
this recipe is from http://www.justapinch.com/recipes/main-course/chicken/creamy-chicken-pillows.html?utm_campaign=website&utm_source=sendgrid&utm_medium=email
Can't wait to try it- if you try it, please comment how it turned out and any suggestions !
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