1-1/2c. flour
1/3c. sugar
1/4c. brown sugar
1/2tsp. baking powder
1/2tsp. baking soda
1/2tsp. salt
2 eggs
1/2c. melted butter, cooled
1/2c. milk
2 ripe bananas, mashed
1tsp. vanilla
1/2 to 1c. chocolate chips
In large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, and salt in bowl. Set aside.
In separate bowl, beat eggs. Stir in melted butter, milk, bananas, and vanilla. Add to the flour mixture, stirring just until dry ingredients are moist. Add chips.
Bake at 350 degrees for 20-22 minutes.
Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts
Monday, August 24
Monday, April 13
Pumpkin Coffee Cake
Topping:
1/4 c. dark brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
2 T. cold butter or margarine
1/2 c. pecans, chopped
Cake:
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 c. (8oz) sour cream
1/2 c. canned pumpkin
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin, and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.
*I cut the cake recipe in half since I didn't have 2 pans. I still put the full topping on the cake and it was extra yummy!*
1/4 c. dark brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
2 T. cold butter or margarine
1/2 c. pecans, chopped
Cake:
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 c. (8oz) sour cream
1/2 c. canned pumpkin
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin, and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.
*I cut the cake recipe in half since I didn't have 2 pans. I still put the full topping on the cake and it was extra yummy!*
Sunday, April 5
Vanilla Ring Cake
1 c. shortening
2 c. sugar
4 eggs
2 T. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
In a large bowl, cream shortening and sugar until light and fluffy, about 5minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-inch flouted tube pan. Bake at 350 degrees for 55-65minutes or until a toothpick inserted in the center comes out clean. Cool for 10minutes before removing from pan to a wire rack to cool completely.
Drizzle
1 c. confectioners' sugar
1 to 2 T. milk
1/2 tsp. vanilla extract
Combine ingredients and drizzle over cake.
*If I would have had it, I would have used clear vanilla so the drizzle was white, but all in all, it was great. We had it for breakfast and with a tall glass of milk, couldn't ask for more!*
2 c. sugar
4 eggs
2 T. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
In a large bowl, cream shortening and sugar until light and fluffy, about 5minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-inch flouted tube pan. Bake at 350 degrees for 55-65minutes or until a toothpick inserted in the center comes out clean. Cool for 10minutes before removing from pan to a wire rack to cool completely.
Drizzle
1 c. confectioners' sugar
1 to 2 T. milk
1/2 tsp. vanilla extract
Combine ingredients and drizzle over cake.
*If I would have had it, I would have used clear vanilla so the drizzle was white, but all in all, it was great. We had it for breakfast and with a tall glass of milk, couldn't ask for more!*
Monday, March 23
French Breakfast Muffins
1/3 c. shortening
1 egg
1/2 c. sugar
1-1/2 c. flour
1/2 c. milk
1/2 tsp. salt
1/4 tsp. nutmeg
1-1/2 tsp. baking powder
1/2 c. butter or margarine, melted
cinnamon sugar
Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg in separate bowl. Alternate flour mixture with milk into egg mixture. Divide dough into muffin tin. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Roll each muffin in melted butter then in cinnamon sugar.
*I use twice as much nutmeg. Also, I made mini-muffins and get between 24-36 muffins. They cook in 15 minutes*
1 egg
1/2 c. sugar
1-1/2 c. flour
1/2 c. milk
1/2 tsp. salt
1/4 tsp. nutmeg
1-1/2 tsp. baking powder
1/2 c. butter or margarine, melted
cinnamon sugar
Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg in separate bowl. Alternate flour mixture with milk into egg mixture. Divide dough into muffin tin. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
Roll each muffin in melted butter then in cinnamon sugar.
*I use twice as much nutmeg. Also, I made mini-muffins and get between 24-36 muffins. They cook in 15 minutes*
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