Taken from Teens Cook: How to Cook What You Want to Eat
Makes one 9 inch loaf
1/2 c butter
1 c sugar
2 eggs
3 medium bananas
1 t baking soda
1/2 t salt
2 c flour
1 c walnuts (very optional)
Preheat the oven to 375
Lightly butter or spray bottom and sides of 9 inch loaf pan
Place butter and sugar in large mixing bowl
Beat with electric mixer on low speed for 1 minute or until sugar is completely mixed into butter
Add the eggs & mix for 1 minute, or until batter is smooth
Add the bananas & mix for 1 minute or until no large chunks visible
The batter will be lumpy
Add the baking soda & salt and mix on low speed for 1 minute.
Add the flour & mix on low speed for 1 minute, scraping sides of bowl occasionally
Stir in walnuts, if you like.
Pour batter into loaf pan and bake for 15 minutes.
Reduce heat to 350 and bake for 45 minutes or until; a toothpick in center of loaf comes out clean.
Remove bread from pan and place on cooling sheet. (If bread cools in pan, it will become soggy.)
I am hopeful that this recipe will become my new favorite for banana bread. I am so tired of trying to make the b.b. recipe in Joy of Cooking taste better and moister.
Thursday, October 30, 2008
Seven-Layer Bars
Taken from Teens Cook: How to Cook What You Want to Eat
Makes one 9 x 13 inch pan
2 cups graham crackers
1/2 c melted butter
1 c chocolate chips
1 c butterscotch chips
1 1/2 c sweetened coconut
1 (14 oz) can sweetened condensed milk
Preheat oven to 350
Stir together he graham cracker crumbs and butter in an ungreased 9 x 13 in pan and firmly press the mixture to cover the bottom of the pan.
Evenly sprinkle the chocolate chips, butterscotch chips, & coconut over the crust.
Drizzle the sweetened condensed milk evenly over the entire pan.
Bake the bars for 30 to 40 minutes or until golden brown.
This sounds so good. I used to love these when I was younger and probably haven't had them since then. I won't even think about the calorie count.
Makes one 9 x 13 inch pan
2 cups graham crackers
1/2 c melted butter
1 c chocolate chips
1 c butterscotch chips
1 1/2 c sweetened coconut
1 (14 oz) can sweetened condensed milk
Preheat oven to 350
Stir together he graham cracker crumbs and butter in an ungreased 9 x 13 in pan and firmly press the mixture to cover the bottom of the pan.
Evenly sprinkle the chocolate chips, butterscotch chips, & coconut over the crust.
Drizzle the sweetened condensed milk evenly over the entire pan.
Bake the bars for 30 to 40 minutes or until golden brown.
This sounds so good. I used to love these when I was younger and probably haven't had them since then. I won't even think about the calorie count.
Apple Crisp
Taken from Teens Cook: How to Cook What You Want to Eat
Makes one 9 x 13 inch pan
Crumble:
2 c flour
1 c firmly packed brown sugar
1/2 c oatmeal
3/4 c melted butter
Filling:
6 applees
1 c sugar
3 T cornstarch
1/4 tsp salt
1 c water
1 tsp vanilla
To prepare crumble: Place crumble ingreidents in a bowle adn stir with fork until mixture completely combined.
To prepare filling: Preheat oven to 350
Peel the apples and cut them in half,
Remove cores and cut apples into 1/4 inch thick wedges.
Place the sugar, cornstarch, salt water & vanilla in a large bowl and stir until combined.
Add the apples & toss until coated.
Place one half of the crumble mixture in an ungreased 9 x 13 inch pan and pat it down to form a crust.
Pour the apple mixture into the pan & spread the apples evenly over the crust.
Sprinkle the remaining crumble mixture over the apples.
Bake for 40 to 45 minutes or until the topping is golden brown.
Best apples for baking - Granny Smith, McIntosh, & Rome Beauty, Golden Delicious & Jonathan
Can also be made with other fruits as peaches, blueberries, raspberries. If berries, but all the crumble mix on top or it will get soggy. Serve it warm and topped with vanilla ice cream.
Makes one 9 x 13 inch pan
Crumble:
2 c flour
1 c firmly packed brown sugar
1/2 c oatmeal
3/4 c melted butter
Filling:
6 applees
1 c sugar
3 T cornstarch
1/4 tsp salt
1 c water
1 tsp vanilla
To prepare crumble: Place crumble ingreidents in a bowle adn stir with fork until mixture completely combined.
To prepare filling: Preheat oven to 350
Peel the apples and cut them in half,
Remove cores and cut apples into 1/4 inch thick wedges.
Place the sugar, cornstarch, salt water & vanilla in a large bowl and stir until combined.
Add the apples & toss until coated.
Place one half of the crumble mixture in an ungreased 9 x 13 inch pan and pat it down to form a crust.
Pour the apple mixture into the pan & spread the apples evenly over the crust.
Sprinkle the remaining crumble mixture over the apples.
Bake for 40 to 45 minutes or until the topping is golden brown.
Best apples for baking - Granny Smith, McIntosh, & Rome Beauty, Golden Delicious & Jonathan
Can also be made with other fruits as peaches, blueberries, raspberries. If berries, but all the crumble mix on top or it will get soggy. Serve it warm and topped with vanilla ice cream.
Toffee Bars
Taken from Teens Cook: How to Cook What You Want to Eat
Makes one 11 by 17 inch pan
10 minute prep time
20 minute bake time
1 1/2 c butter
1 1/2 c firmly packed brown suger
3 c flour
1 c chocolate chips
1 preheat oven to 350
2 Place butter, brown sugar & vanilla in large mixer bowl
3 Mix with electric mixer on medium speed for 2 minutes (or until completely combined)
4 Add the flour and mix on low speed for 2 minutes or until flour is combined
5 Stir in the chocolate chips.
6 Place the dough on an ungreased 11 x 17 inch baking sheet and press into an even layer covering the entire pan.
7 Bake the bars for 20 to 25 minutes or until light golden brown.
8 Let them cool for 5 minutes and then cut them into squares.
If they cool too long they will crack when you cut them.
I haven't tied these yet, but really want to. They are supposed to be fast and yummy.
Makes one 11 by 17 inch pan
10 minute prep time
20 minute bake time
1 1/2 c butter
1 1/2 c firmly packed brown suger
3 c flour
1 c chocolate chips
1 preheat oven to 350
2 Place butter, brown sugar & vanilla in large mixer bowl
3 Mix with electric mixer on medium speed for 2 minutes (or until completely combined)
4 Add the flour and mix on low speed for 2 minutes or until flour is combined
5 Stir in the chocolate chips.
6 Place the dough on an ungreased 11 x 17 inch baking sheet and press into an even layer covering the entire pan.
7 Bake the bars for 20 to 25 minutes or until light golden brown.
8 Let them cool for 5 minutes and then cut them into squares.
If they cool too long they will crack when you cut them.
I haven't tied these yet, but really want to. They are supposed to be fast and yummy.
Chicken Pot Pie
Taken from Teens Cook: How to Cook What You Want to Eat
2 boneless, skinless chicken breasts
1 carrot
2 potatoes
1/2 small onion
1 celery stalk
8 green beans
2 (14 oz) can chicken broth
2 T cornstarch
2 T milk
1 sheet puff pastry, thawed
Serves 4
1 Cut chicken into bite size pieces & place in large saucepan.
2 Peel carrot, potatoes, onion. Dice into 1/2 - 3/4 inch pieces and place them in the pan.
3 Dice the celery into bite size pieces & add to pan.
4 Snip ends off green beans, cut each into 3 or 4 pieces & add to pan.
5 Add the chicken broth and cook over med heat for 10 minutes, or until it begins to boil.
Decrease heat to med. low and simmer for 20 minutes or until potatoes and carrots are tender.
6 Stir together cornstarch & milk in small bowl until smooth. (I didn't bother with #6 & #7)
7 Pour mix into the pan, stirring for 3 to 4 minutes.
8 Preheat oven to 400
9 Ladle the filling into 4 ovenproof crocks or bowls.
10 Unfold puff pastry and cut in half lengthwise to form 4 sheets.
11 Place 1 pastry square over each bowl.
12 Bake them for 10 minutes or until pastries are golden brown
Ultra delicious. The kids especially loved the puff pastry! I didn't bother with the cornstarch business. I'm generally opposed to thickeners. I first made it with turkey I had already cooked - even simpler and faster to create.
2 boneless, skinless chicken breasts
1 carrot
2 potatoes
1/2 small onion
1 celery stalk
8 green beans
2 (14 oz) can chicken broth
2 T cornstarch
2 T milk
1 sheet puff pastry, thawed
Serves 4
1 Cut chicken into bite size pieces & place in large saucepan.
2 Peel carrot, potatoes, onion. Dice into 1/2 - 3/4 inch pieces and place them in the pan.
3 Dice the celery into bite size pieces & add to pan.
4 Snip ends off green beans, cut each into 3 or 4 pieces & add to pan.
5 Add the chicken broth and cook over med heat for 10 minutes, or until it begins to boil.
Decrease heat to med. low and simmer for 20 minutes or until potatoes and carrots are tender.
6 Stir together cornstarch & milk in small bowl until smooth. (I didn't bother with #6 & #7)
7 Pour mix into the pan, stirring for 3 to 4 minutes.
8 Preheat oven to 400
9 Ladle the filling into 4 ovenproof crocks or bowls.
10 Unfold puff pastry and cut in half lengthwise to form 4 sheets.
11 Place 1 pastry square over each bowl.
12 Bake them for 10 minutes or until pastries are golden brown
Ultra delicious. The kids especially loved the puff pastry! I didn't bother with the cornstarch business. I'm generally opposed to thickeners. I first made it with turkey I had already cooked - even simpler and faster to create.
Fried Rice
Taken from Teens Cook: How to Cook What You Want to Eat
1/2 to 1 cup cold leftover rice
1 - 2 eggs depending on quantity of rice
3 green onions
1/4 snow pea pods (if available)
3/4 cup bean sprouts (if available)
1- 2 T peanut oil
soy sauce
Beat egg in a bowl with a fork
Remove root ends from green onions and thinly slice white and about 1 inch of green oions
slice snow pea pods into 1/2 inch pieces
Put about 1 T of oil in wok or large saute pan over high heat. Pour egg into hot oil and let it cook about 2 minutes or until egg pancake is almost cooked. Add pea pods, green onions and bean sprouts. Stir with wooden spoon to break egg into smaller pieces & cook for 2 minutes. Add the rice and cook, stirring for 3 minutes.
Combine the remaining oil and soy sauce and pour over the rice, cook, stirring constantly for 3 minutes or until rice is hot.
Taken from Teens Cook, a fabulous book. I don't use as much oil and I haven't used bean sprouts or snow pea pods. Just use the egg, green onion and rice with a little soy at the end for my version.
1/2 to 1 cup cold leftover rice
1 - 2 eggs depending on quantity of rice
3 green onions
1/4 snow pea pods (if available)
3/4 cup bean sprouts (if available)
1- 2 T peanut oil
soy sauce
Beat egg in a bowl with a fork
Remove root ends from green onions and thinly slice white and about 1 inch of green oions
slice snow pea pods into 1/2 inch pieces
Put about 1 T of oil in wok or large saute pan over high heat. Pour egg into hot oil and let it cook about 2 minutes or until egg pancake is almost cooked. Add pea pods, green onions and bean sprouts. Stir with wooden spoon to break egg into smaller pieces & cook for 2 minutes. Add the rice and cook, stirring for 3 minutes.
Combine the remaining oil and soy sauce and pour over the rice, cook, stirring constantly for 3 minutes or until rice is hot.
Taken from Teens Cook, a fabulous book. I don't use as much oil and I haven't used bean sprouts or snow pea pods. Just use the egg, green onion and rice with a little soy at the end for my version.
Tuesday, October 28, 2008
Masoordal Soup
New soup from 10/26/08
Adapted from Egyptian red lentil soup on recipezaar.com (recipe# 94673) which was adapted from a Moosewood recipe. It says 1 2/2 hour cooking time and 1 hour prep. But it can be prepped much faster after peeling potatoes yet it really needs to simmer for many hours, or sit for many hours to let the spices permeate the lentil mixture for a real flavor. Much better on day two.
5 cups water
1 c dried red lentils or masoordal
2 c chopped onions
2 cups chopped potatoes, peeled
8 cloves garlic, minced (try leaving whole next time)
1 T canola oil
2 tsp ground cumin
1/2 tsp tumeric
1 tsp salt
squeeze of lemon juice
salt & pepper
1. add first 5 ingerdients in large pot, cover & bring to a boil
2. lower heat and simmer 15-20 minutes until lentils and veggies are tender
3. remove pot from heat
4. in a small saucepan, add the oil; warm over low heat until oil is hot, but not smaoking.
5. add in the cumin, tumeric and salt; cook and stir constantly for 2-3 minutes or until cumin has released its fragrance (be careful not to scorch spices)
6. set spice mix aside for 1 minute to cool
7. stir spice mixture into the lentil mixture
8. puree the soup in batches, using an immersion blender
9. add lemon juice & stir
10. Put pot with all ingredients back on the heat to simmer (maybe 30 minutes, probably longer)
Serves 6
Upon making this the first time, It didn't have enough time for the spices to flavor the veg base and it tasted weak. I let the rest of the soup simmer for 1 1/2 hours and it became much more flavorful.
Adapted from Egyptian red lentil soup on recipezaar.com (recipe# 94673) which was adapted from a Moosewood recipe. It says 1 2/2 hour cooking time and 1 hour prep. But it can be prepped much faster after peeling potatoes yet it really needs to simmer for many hours, or sit for many hours to let the spices permeate the lentil mixture for a real flavor. Much better on day two.
5 cups water
1 c dried red lentils or masoordal
2 c chopped onions
2 cups chopped potatoes, peeled
8 cloves garlic, minced (try leaving whole next time)
1 T canola oil
2 tsp ground cumin
1/2 tsp tumeric
1 tsp salt
squeeze of lemon juice
salt & pepper
1. add first 5 ingerdients in large pot, cover & bring to a boil
2. lower heat and simmer 15-20 minutes until lentils and veggies are tender
3. remove pot from heat
4. in a small saucepan, add the oil; warm over low heat until oil is hot, but not smaoking.
5. add in the cumin, tumeric and salt; cook and stir constantly for 2-3 minutes or until cumin has released its fragrance (be careful not to scorch spices)
6. set spice mix aside for 1 minute to cool
7. stir spice mixture into the lentil mixture
8. puree the soup in batches, using an immersion blender
9. add lemon juice & stir
10. Put pot with all ingredients back on the heat to simmer (maybe 30 minutes, probably longer)
Serves 6
Upon making this the first time, It didn't have enough time for the spices to flavor the veg base and it tasted weak. I let the rest of the soup simmer for 1 1/2 hours and it became much more flavorful.
Saturday, October 25, 2008
My Curry Soup
First experiment with Thai curry paste to flavor soup. Very potent. Needs work.
1. Sauteed chopped onion, a stalk of celery, and minced garlic in olive oil. Translucent onions, but not burned.
2 . Made 2 cups of organic chicken broth using better than bullion.
3. added the broth to the onion, celery and garlic mix.
4. in separate pan, 1/2 T panang curry paste and enough hot water to cover the bottom of the pan to create a liquid paste. (This was too much paste - hot)
5. added a little bit of the paste to the soup pan, stirred and tasted - okay
6. added a little more of cury paste mizx, and it was too hot.
7. I quickly made another cup of organic chicken broth and added it to the pot to try to dilute the hot curry seasoning in the soup. - still too hot.
8. served with rice in the bowl, but still too hot. Need to make it less potent next time.
I didn't want to use coconut milk with the curry paste, but the water didn't work with the amount of curry I used. Try less next time.
1. Sauteed chopped onion, a stalk of celery, and minced garlic in olive oil. Translucent onions, but not burned.
2 . Made 2 cups of organic chicken broth using better than bullion.
3. added the broth to the onion, celery and garlic mix.
4. in separate pan, 1/2 T panang curry paste and enough hot water to cover the bottom of the pan to create a liquid paste. (This was too much paste - hot)
5. added a little bit of the paste to the soup pan, stirred and tasted - okay
6. added a little more of cury paste mizx, and it was too hot.
7. I quickly made another cup of organic chicken broth and added it to the pot to try to dilute the hot curry seasoning in the soup. - still too hot.
8. served with rice in the bowl, but still too hot. Need to make it less potent next time.
I didn't want to use coconut milk with the curry paste, but the water didn't work with the amount of curry I used. Try less next time.
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