Banana Muffins Recipe

 

Ingredients

• 1 3/4 cups (245 grams) all-purpose flour
• 1/2 cup (100 grams) granulated white sugar
• 1/4 cup (50 grams) light brown sugar
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 ounces (65 grams) white chocolate, cut into small pieces
• 2 large eggs, lightly beaten
• 8 tablespoons (113 grams) (1 stick) unsalted butter, melted and cooled
• 3 very ripe large bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract
• Garnish: 1 large banana, sliced (optional)

Method 

Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of the oven. Butter or spray a 12 - 1/2 cup muffin pan.
In a large bowl combine the flour, sugars, baking powder, baking soda, salt, and white chocolate. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery muffins.) Spoon the batter into the prepared muffin tins and place a slice of banana on top of each muffin for garnish. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove muffins from pan. Serve warm or at room temperature.
Note: To mash bananas I have found the easiest way is to just use my fingers, a fork or a potato masher.
Makes 12 regular sized muffins.

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Banana Bread Recipe

 

Ingredients

• 1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
• 1 3/4 cups (245 grams) all-purpose flour
• 1/4 cup (30 grams) Dutch-processed cocoa powder
• 1 cup (200 grams) granulated white sugar
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (85 grams) white chocolate chips
• 2 large eggs, lightly beaten
• 1/2 cup (113 grams) unsalted butter, melted and cooled
• 3 ripe bananas (approximately 1 pound or 454 grams), mashed well (about 1-1/2 cups)
• 1 teaspoon pure vanilla extract

Metood

Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until lightly toasted. Let cool and then chop coarsely.
In a large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and batter is thick and chunky. Fold in the nuts and chocolate chips. Scrape batter into prepared pan and sprinkle the top of the bread with coarse brown sugar (optional). Bake until bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 - 9 x 5 x 3 inch loaf.

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Carrot Cake Recipe

Moist and fluffy homemade carrot cake with the cream cheese on your favorite book.

Ingredients:-

Cake:-

• 2 c. Sugar
• 4 eggs
• 2 tsp. Baking powder
• 1 c. Pecans, cut sm.
• 4 c. Grated carrots
• 1 c. Vegetable oil
• 2 c. Flour
• 2 tsp. Baking soda
• 2 tsp. Cinnamon

 Icing:-

 

• 8 oz. cream cheese, softened
• 1/2 stick margarine, softened
• 1 box powdered sugar (1 lb.)
• 2 tsp. Vanilla extract

 Directions:-

Cake: stir all dry ingredients (except pecans and carrots) together and then add eggs and oil. Mix until just blended and then add carrots and pecans. Bake at 375 to 400 degrees for 35 to 40 minutes or until done. Icing: mix cream cheese and margarine until smooth, add sugar and vanilla and blend. Ice when cake is cool.

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The Best Cake Recipe

Ingredients:-

Cake:-

• 1 box yellow cake mix
• 1 (8 oz.) Carton sour cream
• 1 pkg. Instant vanilla pudding mix
• 3 eggs
• 1/2 c. Oil
• 1/2 c. Water
• 6 oz. Chocolate chips
• 1/2 c. Chopped pecans
• 1 bar german chocolate, grated

Icing:-

• 1 stick margarine
• 8 oz. Cream cheese
• 1 box powdered sugar
• 1/2 c. Chopped pecans
• 1 tsp. Vanilla

Directions:-
 
I. Mix well: yellow cake mix with sour cream, vanilla pudding mix, eggs, oil and water. Ii. Fold into mixture: chocolate chips, pecans and grated german chocolate bar. Save some grated chocolate for topping. Iii. Bake in greased and floured 9 x 13 inch pan for 45 minutes at 350 degrees. Iv. Icing: use mixer and cream margarine, cream cheese and powdered sugar. Then add chopped pecans and vanilla. V. Let cake completely cool before icing. Then top with remaining grated german chocolate.

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Chocolate Sheet Cake Recipe

Ingredients:-

• 2 c. Flour
• 2 c. Sugar
• 1 tsp. Baking soda
• 1/2 tsp. Salt
• 2 eggs, lightly beaten
• 1 tsp. Vanilla
• 1/2 c. Sour cream or 1/2 c. Buttermilk
• 2 sticks butter or margarine
• 4 tbsp. Cocoa
• 1 c. Water

Chocolate Frosting:-

• 1 stick butter
• 4 tbsp. Cocoa
• 6 tbsp. Milk
• 1 lb. Box powdered sugar
• 1 c. Pecans, chopped
• 1/2 tsp. Vanilla

Directions:-

Place 2 sticks of butter, 4 tablespoons cocoa and 1 cup water over medium heat and bring to a boil. Pour over the flour and sugar mixture. Mix well. Add all other ingredients. Mix well. Pour into a greased and floured cookie sheet pan, 15 1/2 x 10 1/2 inches. Cookie sheet must be a deep cookie sheet pan. Bake at 350 degrees for 23 minutes. Ice while cake is hot. 

  

Chocolate Frosting:-

Five minutes before cake is finished, make frosting. Mix together butter, cocoa and milk. Cook over medium heat and bring to a boil. Remove from stove and add sugar, nuts and vanilla. Mix well. Pour over cake while hot.

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Chocolate Chip Cake Recipe

Ingredients:-

• 1 yellow cake mix
• 2 boxes instant chocolate pudding
• 1 c. Oil
• 1 c. Water
• 1 tsp. Vanilla
• 4 eggs
• 1 (12 oz.) Pkg. Chocolate chips
• Chopped nuts, if desired

Directions:-

 

Mix all the above elements in a large bowl. Stir with a wooden spoon. Pour into a greased and floured bundt pan. Bake at 325 degrees 50-60 minutes.

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Mocha Cake Recipe

Ingredients:-

• 12 oz. pkg. Chocolate chips
• 2 tbsp. Instant coffee (powdered)
• 2 tbsp. Water
• 2 tbsp. Sugar
• 7 eggs, separated
• 1 tsp. Vanilla
• Pinch of salt
• 8 1/2 oz. Pkg. Nabisco chocolate
• Wafers

Directions:-

Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.

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Chocolate Pudding Cake Recipe

Ingredients:-

• 1 stick oleo
• 1 c. Flour
• 1 c. Chopped nuts
• 8 oz. Pkg. Cream cheese
• 1 c. Powdered sugar
• 1 c. Or more cool whip from 9 oz.
• Carton
• 1 sm. Box chocolate instant pudding
• 1 sm. Box vanilla instant pudding
• 2 c. Milk 

Directions:-

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and cool whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of cool whip.

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Sour Cream Chocolate Cake and Frosting Recipe

Ingredients:-

Cake:

• 2 c. Flour 
• 2 c. Sugar 
• 1 c. Water 
• 3/4 c. Sour cream 
• 1/4 c. Shortening 
• 1 1/4 tsp. Salt 
• 1 tsp. Vanilla 
• 1/2 tsp. Baking powder 
• 2 eggs 
• 4 oz. Unsweetened chocolate, melted

Frosting:

• 1/3 c. Butter 
• 3 oz. Unsweetened chocolate, melted 
• 3 c. Confectioners sugar 
• 1/2 c. Sour cream 
• 2 tsp. Vanilla

 Directions:-

Cake: 

preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. 

Frosting:

mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

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Low Cholesterol Chocolate Cake Recipe

Ingredients:-

Cake:-

1 1/2 c. Flour

1 c. Sugar

3 tbsp. Cocoa

1 tsp. Baking soda

1/2 tsp. Salt

6 tbsp. Vegetable oil

1 tbsp. Vinegar

1 tsp. Vanilla

1 c. Cold water

Icing:-

6 tbsp. Stick margarine

3 tbsp. Cocoa

1 (16 oz.) Box powdered sugar

3 tbsp. Brewed coffee (can be instant)

Cake:

Use an 8 x 8 x 2 inch pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.

Icing:

In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.

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Chocolate Mousse Cake Recipe

Ingredients:-

Crust:-

12 oz. Vanilla wafers

1 1/4 sticks butter

Filling:-

12 oz. Chocolate chips

1 oz. Bitter chocolate

4 tbsp. Sugar

6 tbsp. Milk

8 egg yolks

2 tsp. Vanilla

Topping:-

1 pt. Cream

2 tbsp. Powdered sugar

1 tbsp. Vanilla

Directions:-

Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.

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Buttercream Icing For Cake Decorating Recipe

Ingredients:-

• 1 heaping c. nonfat dry powdered milk
• 1/2 c. cool tap water
• 2 c. solid Crisco shortening
• 2 tbsp. meringue powder
• 1/2 tsp. almond (must be clear flavoring for really white frosting)
• 1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
• 2 to 2 1/2 lbs. confectioners sugar (sift if lumpy)

Directions:-

Beat for 5 minutes. Store airtight in the refrigerator. Keeps for months. If you want chocolate (or brown) frosting, add cocoa to taste.

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Apricot Brandy Pound Cake Recipe

Ingredients:-

• 1 c. butter, softened
• 2 1/2 c. sugar
• 6 eggs
• 1 tsp. vanilla
• 1 tsp. each orange & rum extracts
• 1 tsp. almond extract
• 1/2 tsp. lemon extract
• 3 c. cake flour, sifted
• 1/4 tsp. soda
• 1/2 tsp. salt
• 1 c. sour cream
• 1/2 c. apricot brandy

Directions:-

Cream butter, gradually add sugar and beat until light. Add eggs one at a time, beat thoroughly after each. Add flavoring, then sifted dry ingredients alternately with sour cream and brandy. Blend well. Put in greased and floured 3 quart bundt pan and bake in slow oven at 325 degrees about 1 hour and 15 minutes. Cool in pan on rack. Keeps very well, can be frozen which improves flavor.

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Helen's Whole Fruit Cake Recipe

Ingredients:-

• 1 c. sugar
• 1 tsp. baking powder (rounded)
• 1 c. flour
• 1 lb. whole dates
• 1/2 lb. candied cherries, green & red
• 2 c. English walnut meats
• 1 c. Brazil nuts (whole)
• 4 egg yolks, beaten
• 1 c. sugar
• 1 tbsp. brandy flavoring
• 1/2 c. orange juice or apricot juice
• 1 tsp. vanilla
• 4 egg whites, stiffly beaten

Directions:-

Sift together sugar, baking powder and flour. Add whole dates, cherries, walnut meats and Brazil nuts. Add 4 egg yolks, 1 cup sugar, brandy flavoring, orange juice or apricot juice, and vanilla. Mix all together real good. Fold in 4 stiffly beaten egg whites. Pour into tube pan, greased and floured. Bake in 250 degree oven 1 1/2 hours. Cool. Soak cheesecloth in brandy. Wrap cake in cheesecloth, then in foil. Glaze and decorate with candied cherries. Optional: 1 cup coconut, 1 cup candied fruit or 1/2 cup orange peel. Mother of LaVona & LaVelda Richmond

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Chocolate Pudding Banana Cake Recipe

Ingredients:-

• 1 box chocolate fudge cake mix or any chocolate cake recipe
• 1/4 box of chocolate pudding
• 2 to 3 tsp. ripened bananas, smashed or crushed before adding to mixture

Directions:-

Empty box of chocolate cake into mixing bowl and follow directions on package for mixing. Add 1/4 package of pudding mix plus 3 small or 2 large crushed bananas to mixture. Beat according to directions, 2 to 3 minutes with electric beater or approximately 2 minutes - 300 strokes by hand. Can also be made with a scratch made chocolate cake, adding all ingredients. Bake at 350 degrees about 30 to 35 minutes. Check when cooked with dry top. Frost if you want.

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Carrot Walnut Cake Recipe

Ingredients:-

• 3 c. flour, sifted
• 2 c. sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/4 tsp. salt
• 2 tsp. cinnamon
• 4 eggs
• 1 c. oil
• 2 lg. grated carrots
• 1/2 c. black walnuts, chopped
• 1/2 tsp. vanilla

Directions:-

In large bowl, mix the first six ingredients. Fold and stir thoroughly by hand. In smaller bowl, combine the other ingredients. Stir until thoroughly mixed. Make a well in dry ingredients and combine the contents of the two bowls. Beat by hand until smooth. Pour into two (9 x 1 1/2 inch) round pans. Bake in preheated 350 degree oven for 35 minutes. ICING: Optional; but cream cheese icing is delicious.

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Ugly Duckling Cake Recipe

Ingredients:-

• 1 pkg. Duncan Hines yellow cake mix
• 1 pkg. Jello lemon instant pudding
• 1 (16 oz.) can fruit cocktail
• 1 c. Angel Flake coconut
• 4 eggs
• 1/4 c. Mazola oil
• 1/2 c. brown sugar
• 1/2 c. walnuts, chopped

Directions:-

Blend cake mix and instant lemon filling together with mixer. Add fruit cocktail, coconut and oil, then beat eggs until foamy and add to cake mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for 45 minutes.

Frosting:-

• 1/2 c. butter or oleo
• 1/2 c. granulated sugar
• 1/2 c. evaporated milk

Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in 1 1/2 cups coconut. Pour on top of cake (when cooled).

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Raw Rhubarb Cake Recipe

Ingredients:-

• 1/2 c. shortening
• 1 1/2 c. brown sugar
• 1 egg
• 2 c. flour
• 1 c. sour milk (2 tbsp. vinegar in 1 c. milk)
• 1 tsp. soda
• 1 tsp. cinnamon Pinch of salt
• 1 tsp. vanilla
• 1 1/2 c. cut rhubarb

 Topping:-

• 1/2 c. white or brown sugar
• 1 tsp. cinnamon
• 1/2 c. nuts

 Directions:-

Cream sugar and shortening, add egg. Combine soda and sour milk. Alternately add milk and dry ingredients to creamed mixture. Stir in rhubarb and vanilla. Mix topping and sprinkle on cake. Bake in 9 x 13 inch pan, greased, at 350 degrees for 40 minutes or until cake pulls away from side.

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Vanilla Butternut Cake Recipe

Ingredients:-

• 3 c. sugar
• 2 sticks margarine
• 1/2 c. Crisco
• 6 eggs
• 3 c. flour
• 1/2 tsp. salt
• 1 c. milk
• 4 tsp. butternut vanilla flavoring Nuts

 Directions:-

Cream together sugar, margarine and Crisco until very smooth. Add eggs, one at a time, beating until smooth after each. Next add flour with 1/2 teaspoon salt

alternating with 1 cup of milk, ending with flour. Fold in flavoring and nuts by hand. Pour into greased tube pan. Put in cold oven and set temperature at 325 degrees. Bake 1 hour and 45 minutes. Do not open oven door during baking. Remove from pan immediately.

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Apple Cake Recipe

Ingredients:-

• 1/4 c. butter or margarine
• 1 egg
• 1/4 tsp. soda
• 3/4 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1 c. sugar
• 1 c. flour
• 2 c. apples, chopped
• 1/2 c. nuts, chopped

Directions:-

Mix all together. Put into 8 x 10 or 9 inch square pan. Bake at 350 degrees until done, about 45 minutes. My husband's grandmother gave me this recipe when we were married 40 years ago. The original recipe called for butter the size of an egg. You may double this for a 9 x 13 inch pan. Needs no frosting.

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