Moist Walnut Banana Cake

Moist Walnut Banana Cake****

~This is a Country Fresh Taste~

Ingredients:

1- stick butter (softened)

1 cup sugar

2 eggs

3- bananas (mashed ripe)

1 tsp. vanilla extract

2 1/4 cups Cake Flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup buttermilk

1/2 cup chopped walnuts

Directions,

In a bowl mash banana's well, when you start beating add vanilla extract, butter, sugar, milk, beat it well. In another bowl add flour, baking soda, baking powder, salt and mix. Add the wet with the dry and mix together 5 to 6 strokes use two loaf pans fill mixture less than half way sprinkle walnuts on top if desired) pat them down a little and bake at 350 degrees for 20 minutes take out and let cool for 15 minutes before cutting and serve, Enjoy my recipe.

Peanut Butter Cookies

Peanut Butter Cookies

1 cup peanut butter (any kind)

1 cup sugar (granulated)

1 large egg

Preheat oven 350°F.

Mix sugar and egg together, then add peanut butter. That's it. Now form into 1" balls an press with fork. Dip fork in a little sugar so it won't stick.

Bake for 10 to 12 minutes at 350°F.

Old Fashioned Bundt Cake

Ingredients;

2 sticks of unsalted butter, at room temperature

2 cups granulated sugar, divided

4 extra-large eggs, at room temperature

3 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup buttermilk, at room temperature

1 teaspoon pure vanilla extract

Directions;

Preheat your oven to 350 degrees F. Grease and flour a 10” in Dia. Bunt Pan. Cream the butter and granulated sugar with an electric mixer fitted with the paddle attachment for about 5 minutes or until light and fluffy. Now With the mixer on medium speed, beat in the eggs, one at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Remove and pour into the bunt pan and shake it a little to get the bubbles out. Depending on your oven bake for 45 minutes to 1 hour or until a cake tester comes out clean.

When the cake is done, let it cool for 10 minutes. Tip it over gently and take it out of the bunt pan, place it on a baking rack and allow it to cool completely. Then cut and serve!

Apple Crumb Cake

1/2 cups flour

1/2 cup sugar

1-1/2 tsp. Baking powder

1/2 tsp. Salt

1-egg

1/2 cup milk (room Temperature)

2-tbsp. Vegetable oil

2-tsp. Vanilla extract

2-apples peeled & cut very small

For The Crumb Topping;

Ingredients;

1 - 1/2 cups flour

1-cup light brown sugar

1-1/2 tsp. Cinnamon

2-sticks of butter melted and cooled

Directions;

Start out by preheating your oven to 350F. Next you’re going to need 3 bowls. In the first bowl combine your flour, baking powder, salt and mix well. In the second bowl combine your egg, milk, vanilla, sugar, vegetable oil and once again make sure you mix well. Now combine second

bowl ingredients into first bowl mixing well & then add your apples in once again mixing well. Pour this final mixture into an 8x8-inch greased floured baking pan. In your 3rd bowl, combine flour, brown sugar, cinnamon, melted butter and mix well till all is combined, then sprinkle on top of cake mixture. Cook for 25 minutes & take it out of the oven and allow it to cool for 15 minutes and serve.

Italian Honey Apple Cake

Italian Honey Apple Cake

Instructions; 

4 red apples (I used (Honey Crips), peeled, cored and thinly sliced

5 tbsp. all-purpose flour, sifted

5 tbsp. sugar

5 tbsp. extra virgin olive oil

1 tsp. baking powder

4 lg. eggs

2/3 cup pure honey

Directions;

Preheat oven to 350F degrees. Grease an 8 inch in diameter cake pan with nonstick spray, and dust with four so your cake does not stick.  In a bowl mix apples in lemon juice to prevent apples from turning brown, then place the apple slices inside the pan, just like the picture above. In a bowl combine your flour, sugar, baking powder, olive oil and 2 eggs, whisk until smooth. Pour batter over apples and bake for 20 minutes. Take the pan out of the oven and increase the heat to 400F. In a bowl, whisk 2 eggs and honey, pour mixture over the cake and bake in the oven for another 15 – 20 minutes until golden brown on top. Afterwards, check in the center with a pointy object till it comes out clean. Let cool for 5 minutes then slice and serve.

Custard Peaks

Ingredients; 

4 eggs (separate yolks from whites) at room temperature

1 tsp vanilla extract

3/4 cup sugar

1 stick butter, melted

4 oz or 3/4 cup of all-purpose flour

  2 cups milk lukewarm

Powdered sugar for dusting cake

Instructions:

Preheat oven to 325F degrees. Grease an 8 inch x 8 inch baking dish. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two, after which you can add the flour and mix it in until fully incorporated. Slowly start adding the milk and beat until everything is well mixed together. 

    Add the egg whites, a third at a time and gently fold them in using a spatula (repeat until all egg whites are folded in). Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks. Sprinkle some powdered sugar after cake has cooled.

This is a very unique cake.  My Custard Peak’s cake begins pretty much with a basic cake batter and transforms it literally into a delicious custard cake with a custard layer. If you love any sort of custard, then this cake is for you!!!

Apple Pie

- ingredients;

10 apples peeled & sliced, - about 3 lbs. (Red delicious apples)*

2 Tablespoons lemon juice

3/4 cup white sugar

1/4 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 Tablespoons butter

1 egg yolk (brush for color)

1 Tablespoon milk

Directions:

In a large bowl, toss the sliced apples with lemon juice. Apples will reduce in size while baking. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat. Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.

In a small bowl, beat the egg yolk and milk and then brush mixture over the top of the pie crust. Bake at 425 degrees F for 15 minutes. Reduce heat to 350F degrees and bake 40-45 minutes more or until crust is golden and filling is bubbly.

My delicious Apple Pie was entered in the January Edition on Foodnetwork.com

Go and check it out the article! (Scan QR Code Below).

Oatmeal Raisin Sandwich Cookies

Oatmeal Raisin Sandwich Cookies****

Cookie SNACK!

Ingredients,

1 cup butter, softened

1 ½ cups light brown sugar, packed

½ cup granulated sugar

2 eggs

1 tsp. vanilla extract

1 ¾ cups flour

1 tsp. baking soda

½ tsp. salt

1 ½ tsp. cinnamon

¼ tsp. nutmeg

3 cups rolled oats

1 cup raisins

1 cup walnuts (optional)

Preheat oven to 375°.

For the filling:

12 oz. cream cheese, at room temperature

1/2 cup honey

1/2 tsp. vanilla extract

To make the filling, combine the cream cheese, honey and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth.

Cookies,

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisin and walnuts (if desired). Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Once cookies are completely cooled, match them up in pairs according to size. Lay one cookie of each pair face down, so that the flat side is up. Using a pastry bag fitted with a large round tip, pipe a swirl of cream cheese filling onto the the flat side of each cookie. (Alternatively, just spread a layer of filling on each cookie with a knife. The edges won’t look quite as nice, but they will still taste great.) Top with the other cookie from each pair so that the flat side is on the filling and press down slightly so that the filling is pushed to the edges. Chill in the refrigerator at least 30 minutes before serving. Store in an airtight container in the refrigerator.

Enjoy my recipe~ if you like this recipe share it for your time line! Thank You for viewing~

BlueBerry Clafoutis

 Butter for pan

• 1 and 1/4 cups whole or 2 percent milk

• ⅔ cup granulated sugar, divided

• 3 eggs

• 1 tablespoon vanilla extract

• ⅛ teaspoon salt

• 1 cup flour

• 1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained

•  Powdered sugar in a shaker

1. Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.

2. Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.

3. Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.

4. Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.

5. Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

Apple Tart

Apple 🍏 🍎 Tart

I tend to think that a meal is not a meal without dessert. 🙂 But after already spending time in the kitchen making dinner, the last thing I want to do is spend a ton more time on another course. So I always make desserts that can be pulled together in a snap!

This delicious apple tart recipe happens to be just that. 🙂 this is simple, full of classic apple (and I added apricot glaze on top! For flavor, Totally love it, And best of all, they are super-speedy to pull together.

Feel free to serve these with ice cream, whipped cream, powdered sugar….or all three. 🙂
I made my own dough for this tart but you can also use “Puff Pastry Dough”
🍏🍎🍏🍎🍏🍎🍏🍎

Cinnamon Raisin Buns

FOR THE CINNAMON ROLLS:

• 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water

• 6 tablespoons shortening (Crisco)

• 1 cup granulated sugar

• 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)

• 2 cups hot water

• 2 eggs, beaten

• 1 tablespoon salt

• Softened butter (about 1/2 cup total)

• Brown sugar (about 1 1/2 cups

• Raisins (about 1 cup

• Cinnamon (about 2 tablespoons

• FOR THE FROSTING:

• 4 tablespoons unsalted butter, softened

• 2 cups powdered sugar

• 4 tablespoons milk

• 1 teaspoon vanilla extract

• DIRECTIONS:

• Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
  2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
  3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
  4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape, about 22 X 13 inches. Spread dough evenly with half of the softened butter, about 1/4 cup. Sprinkle dough with half of the brown sugar, raisins, and cinnamon. .
  5. Roll up dough into one long roll. Cut rolls, using a sharp knife  about two inches thick. Place rolls in greased 9 X 13 baking pans. Now follow the exact same steps with the other half of the dough.
  6. Let the rolls rise until double in bulk. Preheat oven to 350 degrees F. Bake for 20-30 minutes or until cinnamon rolls are golden brown on top and cooked in the middle. Every oven is different so check at 20 minutes to be safe. Time will also vary based on how big they get during the second rise.  Remove from the oven and let the rolls cool to room temperature.
  7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously! and enjoy

•   

Blueberry Bundt Cake

Ingredients

• 1 cup butter, room temperature
• 1 1/2 cups granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup sour cream
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 2/3 cups flour
• 1 1/2 cups blueberries (fresh or frozen and thawed)

Instructions

1. Preheat oven to 350°F.
2. In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
3. Turn mixer to low and mix until the flour until just combined.
4. Fold in the blueberries.
5. Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

Double Chocolate Chunk Cookies

My Chocolaty Double Chocolate Chunk Cookies
1 1⁄4 cupsunsalted butter
2 cupssugar
2 largeeggs
2 teaspoonsvanilla
2 cupsflour
3⁄4 cup cocoa
1 teaspoonbaking sofa
1⁄2 teaspoonsalt
2 cupschopped dark chocolate candy

Cream together the unsalted butter, sugar, then add the eggs and vanilla.
Blend in the cocoa and add baking soda, salt and mix well.
Add the flour into the creamed mixture and folding in the chocolate chunks! Scoop with a 1/2 of a ice cream scooper and pressing lightly with your fingers, spacing each one.
Bake at 350° for 9 - 12 minutes.
 

Blueberry Muffins

Blueberry Muffins

Ingredients
 2 cups flour
 2/3 cup plus 2 tablespoons sugar, divided
 1 1/2 teaspoons baking powder
 1/2 teaspoon baking soda
 1/4 teaspoon salt
 1 cup sour cream
 1/4 cup milk
 1/4 cup vegetable oil
 1 egg, lightly beaten
 1 teaspoon grated orange zest
 1 teaspoon Pure Vanilla Extract
 1 cup blueberries
 1/2 teaspoon Cinnamon, Ground

 Directions
 1. Preheat oven to 400°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside.
 2. Mix flour, 2/3 cup sugar, baking powder, baking soda and salt in large bowl. Mix sour cream, milk, oil, egg, orange zest and vanilla in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.
 3. Spoon batter into prepared muffin cups, filling each cup 2/3 full. Mix 2 tablespoons sugar and cinnamon. Sprinkle over muffins.
 4. Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm with Honey Butter, if desired. (I prefer Butter)

Pumpkin Muffins

Pumpkin Muffins Tops

Ingredients;

          2 large eggs

          1 cup granulated sugar

          1/2 cup vegetable oil

          1 cup pumpkin puree

          1 teaspoon vanilla extract

          2 cups all-purpose flour

          1 1/2 teaspoons baking powder

          1 teaspoon baking soda

          1/2 teaspoon salt

          1 teaspoon ground cinnamon

          1/8 teaspoon ground nutmeg

          1/4 teaspoon ground cloves

Directions;

          Preheat the oven to 325F degrees. Adjust oven rack to the center position. In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, pumpkin and vanilla extract until combined. 

          In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and then add it to the wet ingredients and mix on low speed until well blended. Spray your muffin top pan with cooking spray or line a baking sheet with parchment paper or silicone liner. Using a table spoon (3 to 4 tablespoons), scoop mixture onto the baking sheet and pace them about 2 inches apart from one another. Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean. Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Then sprinkle with confection sugar topping right before serving.

Bread Pudding w/Raisins

We are so looking forward to summer. Breakfast in the garden is certainly on the list. The first cup of coffee with the birds chirping and the sun rising is a beautiful way to start the morning! This divine breakfast Bread Pudding casserole with raisins can be prepared the day before and just scoop as much as you like and just popped it in the microwave the next morning for 2 minutes!  pour some maple syrup. Delicious!! Enjoy my recipe Everyone

Bread Pudding W/ Raisins

 

Ingredients

          1 large loaf challah bread

          5 extra-large eggs

          2 egg yolks

          2 1/2 cups half-and-half

          1/3 cup honey

          1 1/2 teaspoons pure vanilla extract

          2 teaspoons orange zest (2 oranges)

          1/2 teaspoon kosher salt

          1/2 cup golden raisins

          Maple syrup, to serve

 Directions; Oven at; 350'F Bake~55/60 min

         In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside.

          Slice the challah loaf into 6 (1-inch) thick pieces. Lay half challah slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the challah slices and place the remaining slices on top. Make sure that the raisins are between the layers of challah bread or they will burn while baking. Pour the egg mixture over the bread and allow it to soak for 15 minutes, pressing down gently. Then bake for 55 to 60 minutes or until the pudding rises up and the custard is set. Remove from the oven and cool slightly before serving. Eat warm add syrup.

Apple Muffins

Apple Muffins

• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup Apple puree
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For the topping;

• 1/4 cup powdered sugar
• 1/4 cup light brown sugar

Preheat the oven to 325 degrees F. Adjust oven rack to the center position.

In a large mixing bowl, beat together the eggs and sugar on medium speed until light and fluffy. Stir in the oil, apple and vanilla extract until combined. 

In a separate medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Add to the wet ingredients and mix on low speed until just blended.

scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full, Bake for 8 minutes, rotate pan and bake an additional 8 minutes until a toothpick comes out clean.

Remove from the oven and let cool for 5 minutes before transferring to wire racks to cool completely. Scoop 5 more mounds of dough onto baking sheet, and repeat.

When the muffins are completely cool, stir together the powdered sugar and brown sugar. Sift or sprinkle evenly onto the tops of each muffin. Store in an airtight container for up to 3-4 days. For best results, wait to sprinkle on the sugar topping right before serving.

Baklava

Baklava

🍴 Baklava delicious but tricky,...using Filo dough...

Preheat  oven 325 degrees for 25/30 minutes

Ingredients

1`box filo dough,

2- sticks butter (melted)

2- cups walnuts crushed ,

1 cup of honey, (plus 1/2 cup more warmed in microwave for topping) 

1/2 cup brown sugar.

NOTE: when opening your package of filo dough make sure you keep a damp cloth over it so it doesn't dry out very important

 Directions; take 2 filo sheets and place in your pan, butter both of them on top of each other spread walnuts and sprinkle brown sugar and a little honey, then put another 2 filo sheets butter on top of each other add walnuts ,brown sugar and honey, get the picture repeating this three times then once more 2 sheets butter on top. Now heat honey in pot  spread on top of last layer pour all over top bake in oven till golden...What ever size pan you use follow same  directions. just extend the filo dough and double your ingredients!!

Red Velvet Sheet Cake

Red Velvet Sheet Cake

Ingredients
1 cup Shortening
1-cup Sugar
2-1/2 cups Cake Flour
1-1/4 teaspoon Salt
2 whole Eggs
1 cup Milk
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda
1-1/2 teaspoon Vinegar
1-1/2 ounce, fluid Red Food Coloring
1-1/2 teaspoon Cocoa Powder
Preparation Instructions
Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
Sift together cake flour and salt. Set aside.
In a separate bowl, stir together milk eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
In a separate small bowl, mix together cocoa and red food coloring. Set aside.
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the parchment paper.  Allow cake to cool completely before icing.
 

Frosting
Ingredients
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Directions;
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat it extremely well... If it looks separated, continue Beat ing it until it all combines . Once cake has cooled spread frosting evenly on top and then cut into 3by3 squares or which ever you like topping with any fruite you desire and serve.. Enjoy My Recipe😊