by free recipes on 16/02/2011
.
Beachcomber Banana Nut Cake
Ingredients:
1 cup mashed bananas (about 3 small bananas)
1/2 cup sour cream
2-1/4 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1-1/2 teaspoons cinnamon
1 cup pecans, chopped
1/2 cup unsalted butter
1 cup sugar
1/2 cup light brown sugar, lightly packed
2 large eggs
1-1/4 teaspoons vanilla extract
Powdered sugar (optional)
Directions:
Preheat oven to 350 degrees. Butter and flour a 9×13-inch pan. Mash bananas well and stir in sour cream. Sift together flour, baking soda, salt, nutmeg and cinnamon. Stir in the chopped nuts and set aside. Cream butter for 1-1/2 to 2 minutes. Add the sugars, blending well. Add the eggs one at a time. Stir in vanilla. Add the flour mixture alternately with the banana mixture. Mix well. Spoon batter into the prepared pan and smooth surface. Bake for 40-45 minutes or until cake is golden brown on top and comes away from sides of pan. Cool completely on cake rack. Just before serving, dust top with powdered sugar, if desired.
Serves: 8
.
by free recipes on 28/12/2010
.
Peanut Butter Bars
Ingredients:
4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
1 (12-ounce) package semi-sweet chocolate chips, melted
Directions:
Butter an 11×15-inch pan, and spread with cereal. In a saucepan, combine sugar and corn syrup; bring to a boil. Remove from heat and stir in peanut butter. Pour over cereal and mix. Spread melted chocolate on top. Chill two hours and cut into squares.
Yield: 2 dozen
Protein Bar
.
by free recipes on 27/10/2010
.
Pumpkin Wheat Honey Muffins
Ingredients
1/2 cup raisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the raisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.
In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full.
Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
Amount Per Serving : Calories: 263 | Total Fat: 13g | Cholesterol: 35mg
Crazy Pix
by free recipes on 10/08/2010
.
Blueberry-Yogurt Muffins
Ingredients:
1/4 cup butter (1/2 cube), room temperature
1/2 cup granulated sugar
1 egg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon vanilla
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen, thawed and drained
Directions:
Preheat oven to 350 degrees.
Line muffin tins with paper cups.
In a large bowl, cream butter and sugar. Add egg, cinnamon, nutmeg and vanilla. Add flour, baking power and salt alternately with milk and yogurt. Do not over mix. Carefully fold in blueberries.
Spoon into paper-lined muffin tin. Bake in a 350-degree oven for 20 to 30 minutes.
Yield: 12 muffins
.
by free recipes on 02/05/2010
.
Ingredients:
1 cup butter
1-1/3 cups sugar
1-1/3 cups brown sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
1 teaspoon soda
3-1/2 cups quick-cooking oats
1-1/2 cups salted peanuts or pecans
1 package (6 ounces) chocolate chips
Directions:
Cream together butter and sugars. Beat in eggs. Stir in vanilla. Add flour and soda. Stir in oats, nuts and chocolate chips. Drop onto ungreased cookie sheet by teaspoonfuls. Bake as directed.
Temperature: 350 degrees
Time: 12 minutes
Yield: 5 dozen
by free recipes on 17/03/2010
Ingredients:
4-ounce package German sweet chocolate
5 Tablespoons butter
3-ounce package cream cheese
1 cup sugar
3 eggs
1/2 cup plus 1 Tablespoon flour
1-1/2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts, chopped
1/4 teaspoon almond extract
Directions:
Melt chocolate with 3 Tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cream cheese until soft. Gradually add 1/4 cup sugar. Blend in 1 egg, 1 Tablespoon flour, and 1/2 teaspoon vanilla. Set aside.
Beat remaining eggs until thick. Gradually add remaining sugar. Add baking powder, salt, and remaining flour. Blend in cooled chocolate mixture, nuts, almond extract, and remaining vanilla. Measure 1 cup chocolate batter and set aside.
Spread remaining chocolate batter in a greased 9-inch square pan. Top with cheese mixture. Drop measured chocolate batter from Tablespoon onto cheese mixture; swirl to marbleize. Bake at 350 degrees for 35 to 40 minutes. Cool. Cut and store in refrigerator.
Yield: 18 squares
RSS