Okay, these will get your husband in the kitchen. A little chocolate syrup, a little whip cream added, what husband could resist such temptation?
1 3/4 cup flour 1 teaspoon baking powder
1/4 teaspoon baking soda 1/4 teaspoon salt
1 1/2 cup water firm bananas
3 cups vegetable oil vanilla icecream, chocolate syrup-anything extra yummy you
would like to add to it
Combine all dry ingredients in large bowl. Blend in water with a whisk until smooth. Peel bananas, cut into 2 inch sections. Dip bananas into flour mixture. Heat oil in wok or pan on medium high heat until a small drop of water sprinkled in pan spatters. Cook 4-6 banana sections at a time in oil until golden-approximately 3 to 5 minutes. Drain on paper towels and serve with icecream, syrup and a juicy kiss for your husband.
This batter also works well for vegetables. I have also done it without anything in the dough, just drop batter into pan and cook till lightly brown--sprinkle powdered sugar on top and serve
Wednesday, July 6, 2011
Wednesday, June 29, 2011
Russian Chicken
If you are one of my cooking blog followers you are probably wondering why this is not a cookie recipe. Well after making another recipe from the book this week and being completely disappointed I have decided to begin posting my own recipes. I must have made all the good cookie recipes already from the previous book and trust me there seem to be no more. With all that said, here is something I made this week that we had for dinner--real food to really get your husband in the kitchen--
Russian Chicken
For chicken--1/2 cup Russian Salad Dressing (I have used Catalina-can use fat free also)
6 oz (3/4cup) apricot preserves
1 package dry onion soup mix
1 teaspoon garlic powder (or to taste, I like more than than)
4 boneless skinless chicken breasts
Mix together the salad dressing, preserves, soup mix. Place chicken breasts in a square baking pan that has been sprayed with non-stick cooking spray. Sprinkle garlic powder over top of breasts. Pour preserve mixture over chicken. Cover pan with aluminum foil and bake at 325 degrees for 1 hour.
For Noodles
1-5oz package wide egg noodles, boiled and drained
1 10 3/4 cup cream of chicken soup
1 2oz jar pimentoes drained
1 cup chopped red or yellow pepper
1/2 cup chopped chives or onion (I prefer the taste of chives)
1 cup colby cheese (melts better than cheddar)
1 cup milk
1/4 cup mayonnaise
1/4 cup bread crumbs
With the boiled noodles combine all ingredients except bread crumbs. Place in a sprayed casserole dish. Sprinkle with bread crumbs. Bake for 45 minutes at 325 degrees.
Sidenote--I always spray my dished with non stick spray even if it says not to, I do not like scraping stuck food off my dishes. Also I will use fat free, 2 % options when I can-I have generally found no change in taste when I have done that. The recipes I post are the ones that I have been saving and finding for years. I have been collecting recipes since I was a young girl babysitting at people's houses-I would look through their magazines and write the recipes down-this has been a 30 plus year pattern. I always make the food exactly like the recipe says the first time--after that if I like it I change it up--vere few recipes in my collection are the original-I have made them my own. With that--enjoy this dish and will post more as they come-Have a great 4th of July! Lisa
Combine
Russian Chicken
For chicken--1/2 cup Russian Salad Dressing (I have used Catalina-can use fat free also)
6 oz (3/4cup) apricot preserves
1 package dry onion soup mix
1 teaspoon garlic powder (or to taste, I like more than than)
4 boneless skinless chicken breasts
Mix together the salad dressing, preserves, soup mix. Place chicken breasts in a square baking pan that has been sprayed with non-stick cooking spray. Sprinkle garlic powder over top of breasts. Pour preserve mixture over chicken. Cover pan with aluminum foil and bake at 325 degrees for 1 hour.
For Noodles
1-5oz package wide egg noodles, boiled and drained
1 10 3/4 cup cream of chicken soup
1 2oz jar pimentoes drained
1 cup chopped red or yellow pepper
1/2 cup chopped chives or onion (I prefer the taste of chives)
1 cup colby cheese (melts better than cheddar)
1 cup milk
1/4 cup mayonnaise
1/4 cup bread crumbs
With the boiled noodles combine all ingredients except bread crumbs. Place in a sprayed casserole dish. Sprinkle with bread crumbs. Bake for 45 minutes at 325 degrees.
Sidenote--I always spray my dished with non stick spray even if it says not to, I do not like scraping stuck food off my dishes. Also I will use fat free, 2 % options when I can-I have generally found no change in taste when I have done that. The recipes I post are the ones that I have been saving and finding for years. I have been collecting recipes since I was a young girl babysitting at people's houses-I would look through their magazines and write the recipes down-this has been a 30 plus year pattern. I always make the food exactly like the recipe says the first time--after that if I like it I change it up--vere few recipes in my collection are the original-I have made them my own. With that--enjoy this dish and will post more as they come-Have a great 4th of July! Lisa
Combine
Thursday, June 16, 2011
Honeydoodles #62
Honeydoodles #62 from the Better Homes and Gardens 100 Best Cookies Periodical December 2010
I am not even posting the ingredients. Bland, Bland, Bland. I took one bite and thought what a waste of time and threw them in the trash. I've never done this before with this blog but I've not never made such bland cookies from the periodical as these.
I did make my sugar cookies from this blog though this week-it's in the archives so if you want a GREAT cookie--make those instead--Catch you all next time, Lisa
I am not even posting the ingredients. Bland, Bland, Bland. I took one bite and thought what a waste of time and threw them in the trash. I've never done this before with this blog but I've not never made such bland cookies from the periodical as these.
I did make my sugar cookies from this blog though this week-it's in the archives so if you want a GREAT cookie--make those instead--Catch you all next time, Lisa
Wednesday, May 25, 2011
Trilevel Brownies #45
Trilevel Brownies #45 from the Better Homes and Gardens 100 Best Cookies Periodical Decemberr 2010
THESE ARE GREAT!!! I have eaten three of these since they came out of the oven. They taste as if I ordered them from a wonderful restaurant--so rich and yummy!! Need to give them to the neighbors before I eat them all!!!
1 cup quick-cooking rolled oats (I used old fashioned because I like the texture of those better)
1/2 cup flour
1/2 cup packed brown suga
1/4 t. baking soda
1/2 cup melted butter
----------------------
1 egg slightly beaten
3/4 cup granulated sugar
2/3 cup flour
1/4 cup milk
1/4 cup melted butter
1 ounce unsweetened chocolate, melted and cooled
1 t. vanilla
1/4 t. baking powder
1/2 cup chopped walnuts (I used shredded coconut as I don't like walnuts)
-----------------------
1 ounce unsweetened chocolate coarsely chopped
2 Tablespoon butter
1 1/2 cup powdered sugar
1/2 t. vanilla
1 to 2 Tablespoons hot water
2 ounces bittersweet chocolate chopped (Okay this is where I really veered off the path of the recipe-my son doesn't like chocolate much and still had his Easter bunny in it's box, unopened. I chopped it up and spread it onto the brownies--reuse, recycle baby!)
Preheat oven to 350 degrees. For bottom layer in a small bowl stir together the oats, 1/2 cup flour, brown sugar and baking soda. Stir in the 1/2 cup melted butter. Press evenly into bottom of greased 11X7X1 1/2 inch baking pan. Bake in preheated oven for 10 minutes.
Meanwhile for middle layer, in a medium bowl stir together egg, granulated sugar, the 2/3 cup flour, milk, 1/4 melted butter, the 1 ounce melted chocolate, 1 teaspoon vanilla and baking powder until smooth. Fold in walnuts (coconut). Spread evenly over bottom layer. Bake about 25 minutes or until a toothpick inserted in center comes out clean. (I baked mine 31 minutes).
For top layer, in a medium saucepan combine the 1 ounce chopped chocolate and 2 Tablespoons butter. Cook and stir over low heat until melted. Stir in powdered sugar and the 1/2 t. vanilla. Stir in enough hot water to make a mixture of spreading consistency. Spread chocolate mixture over middle layer. Sprinkle with 2 ounces bittersweet chocolate. Cool completely. Cut into bars. Makes 16-24 brownies. (I wish I had taken a picture of chopping up the bunny--would have been a funny facebook photo).
THESE ARE GREAT!!! I have eaten three of these since they came out of the oven. They taste as if I ordered them from a wonderful restaurant--so rich and yummy!! Need to give them to the neighbors before I eat them all!!!
1 cup quick-cooking rolled oats (I used old fashioned because I like the texture of those better)
1/2 cup flour
1/2 cup packed brown suga
1/4 t. baking soda
1/2 cup melted butter
----------------------
1 egg slightly beaten
3/4 cup granulated sugar
2/3 cup flour
1/4 cup milk
1/4 cup melted butter
1 ounce unsweetened chocolate, melted and cooled
1 t. vanilla
1/4 t. baking powder
1/2 cup chopped walnuts (I used shredded coconut as I don't like walnuts)
-----------------------
1 ounce unsweetened chocolate coarsely chopped
2 Tablespoon butter
1 1/2 cup powdered sugar
1/2 t. vanilla
1 to 2 Tablespoons hot water
2 ounces bittersweet chocolate chopped (Okay this is where I really veered off the path of the recipe-my son doesn't like chocolate much and still had his Easter bunny in it's box, unopened. I chopped it up and spread it onto the brownies--reuse, recycle baby!)
Preheat oven to 350 degrees. For bottom layer in a small bowl stir together the oats, 1/2 cup flour, brown sugar and baking soda. Stir in the 1/2 cup melted butter. Press evenly into bottom of greased 11X7X1 1/2 inch baking pan. Bake in preheated oven for 10 minutes.
Meanwhile for middle layer, in a medium bowl stir together egg, granulated sugar, the 2/3 cup flour, milk, 1/4 melted butter, the 1 ounce melted chocolate, 1 teaspoon vanilla and baking powder until smooth. Fold in walnuts (coconut). Spread evenly over bottom layer. Bake about 25 minutes or until a toothpick inserted in center comes out clean. (I baked mine 31 minutes).
For top layer, in a medium saucepan combine the 1 ounce chopped chocolate and 2 Tablespoons butter. Cook and stir over low heat until melted. Stir in powdered sugar and the 1/2 t. vanilla. Stir in enough hot water to make a mixture of spreading consistency. Spread chocolate mixture over middle layer. Sprinkle with 2 ounces bittersweet chocolate. Cool completely. Cut into bars. Makes 16-24 brownies. (I wish I had taken a picture of chopping up the bunny--would have been a funny facebook photo).
Monday, May 23, 2011
Vanilla Shortbread Sandwiches with Orange Buttercream #32
Vanilla Shortbread Sandwiches with Orange Buttercream #32 from Better Homes and Gardens December 2010 100 Best Cookies Periodical
At first when I was making these as I was rollng them out I thought I would never make them again. They were crumbly and didn't stick together very well during kneading BUT after finishing them I completely changed my mind. These cookies were gone within an hour after my husband got home from work--the orange in the cream makes them wonderful!!
2 teaspoons vanilla extract (divided) 3 Tablespoons granulated sugar
1 1/4 cup all purpose flour 1/2 cup butter
Orange Buttercream
Preheat oven to 325 degrees. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter and 1 teaspoon vanilla until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball. So again, mine were crumbly and I had a hard time creating much of a ball with the dough.
On a lightly floured surface, roll dough into a 8 by 6 rectangle. Very crumbly but it did create just enough dough to make the cookies as directed. Using a pastry wheel or a knife (I used a pastry wheel and they looked really pretty) cut into 24 2X1 inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 18-20 minutes (I only had to bake mine about 15 minutes) or until edges are firm. Cool on cookie sheet for 5 minutes, transfer to wire rack let cool.
Pipe or spread Orange Buttercream on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 12 sandwich cookies. I decided to not make into sandwiches so that I could have 24 cookies-again, so yummy!
Orange Buttercream: In a large bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, 1 Tablespoon milk, 1/2 cup finely shredded orange peel and remaining 1 teaspoon vanilla. Beat until smooth. Beat in 1 and 1/2 cup additional powdered sugar and 1 Tablespoon milk to make filling of piping consistency. If needed add more powdered sugar or milk depending on constistency.
At first when I was making these as I was rollng them out I thought I would never make them again. They were crumbly and didn't stick together very well during kneading BUT after finishing them I completely changed my mind. These cookies were gone within an hour after my husband got home from work--the orange in the cream makes them wonderful!!
2 teaspoons vanilla extract (divided) 3 Tablespoons granulated sugar
1 1/4 cup all purpose flour 1/2 cup butter
Orange Buttercream
Preheat oven to 325 degrees. In a large bowl stir together flour and sugar. Using a pastry blender, cut in butter and 1 teaspoon vanilla until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball. So again, mine were crumbly and I had a hard time creating much of a ball with the dough.
On a lightly floured surface, roll dough into a 8 by 6 rectangle. Very crumbly but it did create just enough dough to make the cookies as directed. Using a pastry wheel or a knife (I used a pastry wheel and they looked really pretty) cut into 24 2X1 inch rectangles. Place rectangles 1 inch apart on an ungreased cookie sheet (I lined mine with parchment paper).
Bake in preheated oven for 18-20 minutes (I only had to bake mine about 15 minutes) or until edges are firm. Cool on cookie sheet for 5 minutes, transfer to wire rack let cool.
Pipe or spread Orange Buttercream on bottoms of half the cookies. Top with remaining cookies, bottom sides down. Makes about 12 sandwich cookies. I decided to not make into sandwiches so that I could have 24 cookies-again, so yummy!
Orange Buttercream: In a large bowl beat 1/4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup powdered sugar, 1 Tablespoon milk, 1/2 cup finely shredded orange peel and remaining 1 teaspoon vanilla. Beat until smooth. Beat in 1 and 1/2 cup additional powdered sugar and 1 Tablespoon milk to make filling of piping consistency. If needed add more powdered sugar or milk depending on constistency.
Tuesday, May 3, 2011
#98 Sour Cream And Raisin Bars
# 98 Sour Cream and Raisin Bars
I substituted white chocolate chips for 1/2 of the raisins--I then added them after boiling the sour cream mixture so they didn't melt completely. Also I would increase the butter to 1 1/4 cup next time, the crust seemed a bit dry in areas. My husband could not wait for them to cool, he ate them hot and bubbly so I never ended up refrigerating them, they harden while sitting on counter.
1 3/4 cup quick cooking rolled oats
1 3/4 cup all purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter melted
4 egg yolks
2 cups dairy sour cream (I used fat free)
1 1/2 cups granulated sugar
3 Tablespoons cornstarch
Preheat oven to 350 degrees. Line a 13X9X2 pan with foil extending foil over edges of pan, set aside. In a bowl combine oats, flour, brown sugar, and baking soda. Add melted butter and mix till well combined. Press 3 cups of oat mixture evenly into pan. Bake 15-20 minutes or till set and lightly browned. Cool pan on wire rack.
Meanwhile in a medium saucepan combine egg yolks, sour cream, raisins (add chocolate chips after boiling if you chose to use them), granulated sugar and cornstarch. Cook and stir over medium heat until becomes thick and bubbling. Pour mixture onto crust and crumble remaining mixture over top.
Bake for 15-20 minutes more until filling is set and top is lightly browned. Cool in pan on wire rack, Cover and chill for atleast 2 hours. Using edges of foil lift cookies out of pan Cut into bars. Makes 24 bars.
I substituted white chocolate chips for 1/2 of the raisins--I then added them after boiling the sour cream mixture so they didn't melt completely. Also I would increase the butter to 1 1/4 cup next time, the crust seemed a bit dry in areas. My husband could not wait for them to cool, he ate them hot and bubbly so I never ended up refrigerating them, they harden while sitting on counter.
1 3/4 cup quick cooking rolled oats
1 3/4 cup all purpose flour
1 cup packed brown sugar
1 teaspoon baking soda
1 cup butter melted
4 egg yolks
2 cups dairy sour cream (I used fat free)
1 1/2 cups granulated sugar
3 Tablespoons cornstarch
Preheat oven to 350 degrees. Line a 13X9X2 pan with foil extending foil over edges of pan, set aside. In a bowl combine oats, flour, brown sugar, and baking soda. Add melted butter and mix till well combined. Press 3 cups of oat mixture evenly into pan. Bake 15-20 minutes or till set and lightly browned. Cool pan on wire rack.
Meanwhile in a medium saucepan combine egg yolks, sour cream, raisins (add chocolate chips after boiling if you chose to use them), granulated sugar and cornstarch. Cook and stir over medium heat until becomes thick and bubbling. Pour mixture onto crust and crumble remaining mixture over top.
Bake for 15-20 minutes more until filling is set and top is lightly browned. Cool in pan on wire rack, Cover and chill for atleast 2 hours. Using edges of foil lift cookies out of pan Cut into bars. Makes 24 bars.
Saturday, April 30, 2011
#42 Chocolate-Buttermilk Brownies
#42 Chocolate Buttermilk Brownies
When I first read this recipe I thought they would taste just like a chocolate cake I make-which is amazing--however when I tasted these they actually tasted like brownies and not cake--it was a pleasant surprise--these were good brownies.
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk-(my alternate to buttermilk is 1 Tablespoon lemon juice with enough milk to complete 1/2 cup total, I've done this for years)
1 1/2 teaspoon vanilla
Chocolate-Buttermilk frosting
Preheat oven to 350 degrees. Grease a 15X10X1 inch or a 13X9X2 inch baking pan, set aside. In a medium bowl stir together flour, granulated sugar, baking soda and salt, set aside.
In a medium saucepan combine butter, water and cocoa powder. Bring to boiling, stirring constantly. Add melted butter mixture to flour mixture. Beat with an electric mixer on medium speed until combined. Add eggs, buttermilk and vanilla. Beat for 1 minute, batter will be thin. Pour batter into prepared baking dish.
Bake in preheated oven about 25 minutes for the 15X10X1 pan or 35 minutes for the 13X9 inch pan or until a toothpick inserted into center comes out clean.
Pour warm Chocolate-buttermilk Frosting over brownies, spreading evenly. Cool brownies in a pan on a wire risk. Cut into bars. Makes 24 brownies.
Chocolate-buttermilk Frosting
In a medium saucepan combine 1/4 cup butter, 3 tablespoon cocoa powder and 3 Tablespoons butttermilk (again I used 1 tablespoon lemon juice with 2 T. more milk to make 3 T. total)
Bring to a boiling, remove from heat. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla until smooth. If desired add 3/4 cup coarsely chopped almonds.
When I first read this recipe I thought they would taste just like a chocolate cake I make-which is amazing--however when I tasted these they actually tasted like brownies and not cake--it was a pleasant surprise--these were good brownies.
2 cups flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk or sour milk-(my alternate to buttermilk is 1 Tablespoon lemon juice with enough milk to complete 1/2 cup total, I've done this for years)
1 1/2 teaspoon vanilla
Chocolate-Buttermilk frosting
Preheat oven to 350 degrees. Grease a 15X10X1 inch or a 13X9X2 inch baking pan, set aside. In a medium bowl stir together flour, granulated sugar, baking soda and salt, set aside.
In a medium saucepan combine butter, water and cocoa powder. Bring to boiling, stirring constantly. Add melted butter mixture to flour mixture. Beat with an electric mixer on medium speed until combined. Add eggs, buttermilk and vanilla. Beat for 1 minute, batter will be thin. Pour batter into prepared baking dish.
Bake in preheated oven about 25 minutes for the 15X10X1 pan or 35 minutes for the 13X9 inch pan or until a toothpick inserted into center comes out clean.
Pour warm Chocolate-buttermilk Frosting over brownies, spreading evenly. Cool brownies in a pan on a wire risk. Cut into bars. Makes 24 brownies.
Chocolate-buttermilk Frosting
In a medium saucepan combine 1/4 cup butter, 3 tablespoon cocoa powder and 3 Tablespoons butttermilk (again I used 1 tablespoon lemon juice with 2 T. more milk to make 3 T. total)
Bring to a boiling, remove from heat. Beat in 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla until smooth. If desired add 3/4 cup coarsely chopped almonds.
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