How easy and yummy does this sound? I might just have the ingredients to try this tonight!
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) butter (room temperature)
3/4 cup brown sugar
2 eggs (beaten)
2 1/3 cups bananas (overripe, mashed)
Method:
1. Mix the flour, baking soda and salt in a large bowl.
2. Cream the butter and brown sugar in another bowl.
3. Stir the eggs and banana into the butter and sugar.
4. Stir the banana mixture into the flour mixture.
5. Pour the batter into a 9x5 inch loaf pan.
6. Bake in a preheated 350F (180C) oven until a tooth pick pushed into the center comes out clean, about 1 hour.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Wednesday, February 22, 2012
Sunday, February 12, 2012
Healthy Chocolate Pudding
I'm quite intrigued the sound of this one - simple and healthy, and with avocado for dessert. I'll have to give it a go, and feed it to the family without telling them what's in it...
Ingredients:
2 avocados
1 banana
½ cup unsweetened cocoa powder
½ cup dates, pitted, soaked in water for a few hours, and drained
1 tsp pure vanilla extract
Method:
Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. Transfer to a bowl or individual serving bowls and chill several hours before serving.
Ingredients:
2 avocados
1 banana
½ cup unsweetened cocoa powder
½ cup dates, pitted, soaked in water for a few hours, and drained
1 tsp pure vanilla extract
Method:
Combine all ingredients in a food processor until smooth, scraping down sides of the bowl as needed. Transfer to a bowl or individual serving bowls and chill several hours before serving.
Monday, February 6, 2012
Lemon Blueberry Jam
I've never tried making jam before, but this one seems pretty straightforward, so I think I'll give it a go.
Ingredients:
4 cups fresh blueberries
2 cups sugar
1 package lemon jelly
2 t. pectin powder
Method:
1. Mash up the blueberries either through a food processor or with a potato masher for a chunkier jam.
2. Place the blueberries in a medium saucepan, add the sugar and cook on medium heat until it boils, stir constantly.
3. Simmer on low for about 20 minutes and then add the lemon jelly and pectin powder. Cook until powder has dissolved and remove from heat.
4. Pour mixture into seal-able jars and place in the refrigerator to cool and thicken.
Ingredients:
4 cups fresh blueberries
2 cups sugar
1 package lemon jelly
2 t. pectin powder
Method:
1. Mash up the blueberries either through a food processor or with a potato masher for a chunkier jam.
2. Place the blueberries in a medium saucepan, add the sugar and cook on medium heat until it boils, stir constantly.
3. Simmer on low for about 20 minutes and then add the lemon jelly and pectin powder. Cook until powder has dissolved and remove from heat.
4. Pour mixture into seal-able jars and place in the refrigerator to cool and thicken.
Sunday, January 22, 2012
Kiwifruit Smoothie
I recently stumbled upon a site called Breakfast-Eaters, and this recipe was there.
Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice
Method:
Blend ingredients together, pour into glasses and serve immediately.
Ingredients:
2 peeled kiwifruit
2 bananas
1 cup unsweetened apple juice
1 cup crushed ice
Method:
Blend ingredients together, pour into glasses and serve immediately.
Sunday, January 15, 2012
Pineapple Mango Smoothie
This recipe looks to be super-easy but super-tasty.
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Method:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
Ingredients:
1 cup frozen pineapple
1 1/2 cups frozen mango pieces
1 cup vanilla yogurt
1/3 cup milk
2 teaspoons sugar
a couple of ice cubes
Method:
Throw all your ingredients in a blender and blend away! Taste and adjust to your liking by adding more milk/ice cubes/sugar/whatever floats you boat.
Friday, January 13, 2012
Lemon Poppy Seed Dressing
This is a recipe I found on Pinterest - it sounds good, so I'll have to try it out.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!
Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe comes from Southern Living. It is amazingly good, and makes "fruit" based salads (strawberry, peaches, etc added to your salad greens) taste so good. My favorite is to use spinach, strawberries, and a tiny bit of red onion. It is not a heavy dressing that will weigh down your salad. The taste is light and refreshing!
Ingredients:
2/3 cup vegetable oil
½ cup sugar
1/3 cup fresh lemon juice
1½ tablespoons poppy seeds
2 teaspoons finely chopped onion
1 teaspoon Dijon mustard
½ teaspoon salt
Method:
Process vegetable oil, sugar, fresh lemon juice, poppy seeds, finely chopped onion, Dijon mustard, and salt in a blender until smooth. Store in refrigerator up to 1 week; serve at room temperature.
Saturday, January 7, 2012
Mini Raspberry Melting Moments
From the High Tea menu...
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Makes 15
Ingredients:
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
Raspberry filling
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 small frozen raspberries, thawed
Method:
1. Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
2. Using 1 heaped teaspoon of dough per ball, make 30 balls. Place on prepared trays, leaving room for spreading. Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, make raspberry filling: Using a whisk, beat butter in a bowl until light and creamy. Add vanilla. Whisk to combine. Add icing sugar. Whisk until well combined. Stir in raspberries.
4. Spread the flat side of 1 biscuit with 1 teaspoon filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.
Lemon Curd Tartlets
From the High Tea menu...
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Makes 12
Ingredients (serves 8):
1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
Lemon curd
1 egg
1 egg yolk
1/3 cup caster sugar
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
50g butter, chopped
finely grated lemon rind, to serve
Method:
1. Make lemon curd: Place egg, egg yolk, sugar, lemon rind and lemon juice in a heavy-based saucepan.
2. Whisk to combine. Add butter. Place over medium heat. Cook, whisking, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat. Stand for 5 minutes. Pour into a small bowl. Cover surface with plastic wrap. Set aside to cool completely.
3. Meanwhile, lightly grease a 12-hole, 1 1/2 tablespoon-capacity mini muffin pan. Using a 6.5cm cutter, cut 12 rounds from pastry. Press pastry rounds into prepared pan. Pierce bases with a fork. Freeze for 10 to 15 minutes or until firm.
4. Preheat oven to 180°C/160°C fan-forced. Bake pastry cases for 15 to 16 minutes or until light golden.
5. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
6. Spoon 2 1/2 teaspoons lemon curd in each pastry case. Top with lemon rind. Serve.
Saturday, September 3, 2011
Caramel Crusted Rhubarb Pudding
This is yet another recipe from the Low Cost cooking class - it's absolutely delicious, and could easily be made with any other fruit you happen to have - adding some apples to the rhubarb, or making it with apples and berries would be nice, I think.
Ingredients:
4 cups diced rhubarb
Crust
¾ cup flour
1 tsp baking powder
½ cup rolled oats
¾ cup sugar
100g melted butter
Topping
¾ cup brown sugar
1 Tbsp cornflour
¼ cup boiling water
Method:
Place rhubarb in ovenproof dish. Sprinkle crust mixture over rhubarb. Spoon topping mixture over and pour boiling water over top. Do not stir. Bake at 180ºC for 30 minutes until crusty and caramelised.
Ingredients:
4 cups diced rhubarb
Crust
¾ cup flour
1 tsp baking powder
½ cup rolled oats
¾ cup sugar
100g melted butter
Topping
¾ cup brown sugar
1 Tbsp cornflour
¼ cup boiling water
Method:
Place rhubarb in ovenproof dish. Sprinkle crust mixture over rhubarb. Spoon topping mixture over and pour boiling water over top. Do not stir. Bake at 180ºC for 30 minutes until crusty and caramelised.
Wednesday, August 10, 2011
Custard Muffins
A while ago, my friend Kerry gave me a recipe for YoYo Muffins, which are another one of those must-have recipes. Quick and easy to whip up, and super-yummy. So here's the recipe:
1½ cups of flour
½ cup custard powder
3 teaspoons baking powder
¼ cup sugar
100g butter
2 eggs
1 cup milk
¼ raspberry jam
Sift flour, custard powder and baking powder into a bowl. Mix in sugar. Make a well in the centre of the dry ingredients. Melt butter. Beat eggs and milk together. Add butter and milk to dry ingredients. Mix to just moisten. Half fill greased deep muffin tins with the mixture. Place a teaspoon of jam on the mixture in the tin. Place a teaspoon of jam on the mixture in the tin. Top with more muffin mixture to three quater fill tins. Bake at 190°c for 15 mins or until muffins spring back when lightly touched.
I changed the recipe slightly, as we didn't have much jam. I put crushed pineapple in the middle instead, and they were quite yummy! So I recommend trying that (or any other sweet centre, probably - the muffins themselves are not particularly sweet, so they need something reasonably strong-tasting and sweet in the middle).
1½ cups of flour
½ cup custard powder
3 teaspoons baking powder
¼ cup sugar
100g butter
2 eggs
1 cup milk
¼ raspberry jam
Sift flour, custard powder and baking powder into a bowl. Mix in sugar. Make a well in the centre of the dry ingredients. Melt butter. Beat eggs and milk together. Add butter and milk to dry ingredients. Mix to just moisten. Half fill greased deep muffin tins with the mixture. Place a teaspoon of jam on the mixture in the tin. Place a teaspoon of jam on the mixture in the tin. Top with more muffin mixture to three quater fill tins. Bake at 190°c for 15 mins or until muffins spring back when lightly touched.
I changed the recipe slightly, as we didn't have much jam. I put crushed pineapple in the middle instead, and they were quite yummy! So I recommend trying that (or any other sweet centre, probably - the muffins themselves are not particularly sweet, so they need something reasonably strong-tasting and sweet in the middle).
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