An heirloom recipe over 100 years old, this was one of my first recipes when I was a budding baker. Easy to make and very delicious served warm with vanilla ice cream. One-dish recipe!
1 cup brown sugar
1 tsp baking powder
2 cups rolled oats
1/2 cup melted butter
1/2 tsp vanilla
Preheat oven: to 375 degrees
1. Combine all ingredients in an ungreased 8x8" (or 9x9") baking pan.
2. Blend thoroughly and pat down with a fork.
3. Bake for 8-10 minutes until lightly golden brown and bubbly on the top.
Cut into squares while still warm.
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Sunday, June 28, 2009
Banana Sour Cream Cake
A delicious way to use up ripe bananas!
Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
1/2 tsp cinnamon
Mix and set aside.
Batter:
1/2 cup shortening (I use Crisco in the blue box)
1 cup white sugar
2 eggs
1 cup bananas, mashed (about 2 bananas)
1 tsp vanilla
1/2 cup sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat oven: to 350 degrees
1. Combine shortening, sugar & sour cream until light and fluffy.
2. Beat in eggs, bananas & vanilla.
3. Combine dry ingredients and mix with creamed mixture.
4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).
5. Cover with HALF of the topping mixture.
6. Spoon remainder of batter onto topping and top with remainder of topping mixture.
7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.
Topping:
1/2 cup chopped pecans
1/4 cup brown sugar
1/2 tsp cinnamon
Mix and set aside.
Batter:
1/2 cup shortening (I use Crisco in the blue box)
1 cup white sugar
2 eggs
1 cup bananas, mashed (about 2 bananas)
1 tsp vanilla
1/2 cup sour cream
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Preheat oven: to 350 degrees
1. Combine shortening, sugar & sour cream until light and fluffy.
2. Beat in eggs, bananas & vanilla.
3. Combine dry ingredients and mix with creamed mixture.
4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).
5. Cover with HALF of the topping mixture.
6. Spoon remainder of batter onto topping and top with remainder of topping mixture.
7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.
Pineapple Upside Down Cake
One of my personal favourites, sweet and very tasty.
Pineapple topping:
2 Tbsp butter (or margarine)
1 Can pineapple rings, crushed pineapple, pineapple tidbits YOUR choice! (DRAINED)
Optional: Maraschino cherries
3/4 cup brown sugar, packed
Preheat oven: to 350 degrees
Melt butter in a 9x13" baking dish in the oven. Arrange the pineapple in the butter and place cherries in the centre of each pineapple ring (if using). Sprinkle with brown sugar and set aside.
Batter:
1/2 cup butter (or margarine)
3/4 cup white sugar
2 eggs, beaten
1 tsp vanilla
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1. Cream butter and sugar in a mixing bowl; add eggs and beat well. Add vanilla.
2. Mix flour, baking powder and salt together in a small bowl.
3. Add flour mixture to butter mixture in 3 parts. Stir after each addition until blended. Add the milk mixture in 2 parts.
4. Pour onto the pineapple.
5. Bake for 40-45 minutes or until a wooden toothpick comes out clean.
LET STAND 10 minutes.
Loosen edges of cake slightly with a knife and flip onto a cake plate.
Cool and serve with whipped cream or on it's own!
Alternatives:
Substitute cinnamon & apples or peaches for the pineapple.
Pineapple topping:
2 Tbsp butter (or margarine)
1 Can pineapple rings, crushed pineapple, pineapple tidbits YOUR choice! (DRAINED)
Optional: Maraschino cherries
3/4 cup brown sugar, packed
Preheat oven: to 350 degrees
Melt butter in a 9x13" baking dish in the oven. Arrange the pineapple in the butter and place cherries in the centre of each pineapple ring (if using). Sprinkle with brown sugar and set aside.
Batter:
1/2 cup butter (or margarine)
3/4 cup white sugar
2 eggs, beaten
1 tsp vanilla
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup milk
1. Cream butter and sugar in a mixing bowl; add eggs and beat well. Add vanilla.
2. Mix flour, baking powder and salt together in a small bowl.
3. Add flour mixture to butter mixture in 3 parts. Stir after each addition until blended. Add the milk mixture in 2 parts.
4. Pour onto the pineapple.
5. Bake for 40-45 minutes or until a wooden toothpick comes out clean.
LET STAND 10 minutes.
Loosen edges of cake slightly with a knife and flip onto a cake plate.
Cool and serve with whipped cream or on it's own!
Alternatives:
Substitute cinnamon & apples or peaches for the pineapple.
Sour Cream Coffee Cake
So good, you'll want to eat it for breakfast!
Batter:
1 cup butter (or margarine)
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.
Preheat oven: to 350 degrees
1. Cream butter and sugar; beat eggs in one at a time.
2. Stir in sour cream and vanilla.
3. Add flour, baking powder, soda & salt. Stir to moisten.
4. Pour HALF of the batter into a greased 10" angel food tube pan.
5. Sprinkle HALF of the topping mix onto the batter in the pan.
6. Pour remainder of batter into the pan and cover with remainder of topping.
7. Bake about 45 minutes until an inserted toothpick comes out clean.
LET STAND for 20 minutes before inverting onto a cake plate.
Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)
An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.
Batter:
1 cup butter (or margarine)
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Topping: (mix and set aside)
Mix 3/4 cup brown sugar (packed) with 1 1/2 tsp cinnamon & 3/4 chopped walnuts.
Preheat oven: to 350 degrees
1. Cream butter and sugar; beat eggs in one at a time.
2. Stir in sour cream and vanilla.
3. Add flour, baking powder, soda & salt. Stir to moisten.
4. Pour HALF of the batter into a greased 10" angel food tube pan.
5. Sprinkle HALF of the topping mix onto the batter in the pan.
6. Pour remainder of batter into the pan and cover with remainder of topping.
7. Bake about 45 minutes until an inserted toothpick comes out clean.
LET STAND for 20 minutes before inverting onto a cake plate.
Wonderful flavour and great ingredients make a moist cake you'll be proud to serve family & friends. I have made it with and without the nuts; depends who I'm serving it too (some of my family is nuttier then others!)
An angel food tube pan is preferred for this recipe, however it is possible to use a 9x13" greased pan.
Cinnamon Buns
Delicious, easy to make and freeze well too.
7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
7 cups unbleached flour
3/4 cup white sugar
2 envelopes quick rising yeast (I use the jar & follow the label for substitution equivalent)
1 tsp salt
2 cups warm milk (heat up in a small saucepan to warm, not boiling)
1 1/4 cups butter, softened
5 eggs (or 1 carton/250mL Break-Free Liquid Eggs well shaken)
1 cup raisins (I use Thompson Seedless raisins)
Filling:
3 Tbsp. butter
3 Tbsp. ground cinnamon
Preheat oven: to 375 degrees
1. Mix flour with sugar, yeast and salt.
2. Blend in milk, butter and eggs using an electric mixer. Beat for 4 minutes.
3. Turn dough onto lightly floured surface.
4. Knead in raisins, adding as little flour as possible, for 3-5 minutes to make a sticky dough. Cover and let rest for 10 minutes.
5. Using very little flour, roll out dough into a large rectangle about 1/2" thick.
6. Brush with melted butter and dust lightly with cinnamon.
7. Gently roll the dough width wise into a thick, long cylinder.
8. Slice into even size pieces about 1"- 1 1/4" thick.
9. Arrange slices into well buttered baking dishes (I use a 9x13" + 8" square + 1 glass loaf dish to complete this recipe! The dishes all fit in the oven together and there is just enough room for all pieces to fit)
10. Bake for 35-40 minutes or until golden brown.
11. Cool in pan for about 15 minutes.
Topping Suggestions:
Icing:
* Lemon Icing:
2 cups icing sugar
1/4 cup lemon juice
1 Tbsp very soft butter
Stir icing sugar with lemon juice and butter until very smooth. Add up to 1 Tbsp more lemon juice if needed to make icing fluid enough to drizzle.
* Vanilla Icing:
2 cups icing sugar
2 tsp vanilla + water to equal 1/4 cup
1 Tbsp very soft butter
Stir icing sugar with vanilla-water mixture and butter until very smooth. Add more vanilla to taste or water to make icing more fluid for drizzling.
Alternative filling:
* omit butter and cinnamon; use canned cherry pie filling (or your favourite flavour). Smooth a thin layer of cherry pie filling and don't forget the cherries! You will not use the entire can for filling this recipe. After baking, drizzle with vanilla icing, this is a family favourite!
Buns freeze well, but don't ice them if putting them in the freezer if possible, just in case you want to heat them up the icing tastes better freshly made not heated up. (It usually just melts away anyhow!)
Saturday, June 27, 2009
Old Fashioned Banana Cream Pie
I like to barter and trade, it's what makes me~ ME! Last summer I needed a starter on my car replaced and not having a lot of money to give a mechanic I offered to bake anything in exchange for the installation of the part. In exchange for the part being installed (I bought it at a wrecker), I was asked to bake a Banana Cream Pie. I made an extra pie so that my family could try the pie recipe too, it was great!
1 baked 9" pie shell
3 cups whole milk (homogenized milk)
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla
3 bananas
1. In a large sauce pan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt.
3. Gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and stir occassionally, cook for 2 minutes longer.
6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.
7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.
8. Cook 1 minute longer.
9. Remove from heat, blend in butter and vanilla.
10. Let stand to lukewarm.
11. Slice bananas and scatter into the baked pie shell.
12. Pour warm (not hot) mixture over bananas.
13. Cool and serve (or make meringue if you like).
Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.
1 baked 9" pie shell
3 cups whole milk (homogenized milk)
3/4 cup white sugar
1/3 cup all-purpose flour
1/4 tsp. salt
3 egg yolks, slightly beaten
2 Tbsp. butter
1 tsp. vanilla
3 bananas
1. In a large sauce pan, scald the milk.
2. In another saucepan, combine the sugar, flour and salt.
3. Gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and stir occassionally, cook for 2 minutes longer.
6. In a small bowl, have the 3 egg yolks slightly beaten ready. Stir in a SMALL amount of the hot mixture into the egg yolks.
7. Mix thoroughly, then add the egg mixture TO the scalded milk mixture.
8. Cook 1 minute longer.
9. Remove from heat, blend in butter and vanilla.
10. Let stand to lukewarm.
11. Slice bananas and scatter into the baked pie shell.
12. Pour warm (not hot) mixture over bananas.
13. Cool and serve (or make meringue if you like).
Alternatives:
* Make meringue for pie top.
* Add 1 cup coconut while milk is being heated (OMIT BANANAS) for Coconut Cream Pie.
* Add NO bananas, no coconut for a Vanilla Cream Pie.
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