Best Every Banana Muffins
- 3 large bananas
- ¾ cup sugar
- 1 egg, slightly beaten
- 1/3 cup melted butter
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour
- ½ cups of walnuts or pecans dusted with a teaspoon of flour mixture
Preheat oven to 375 degrees. Coat muffin tin with nonstick spray (I use mini-muffin tins), Mash bananas, adds sugar, egg, and melted butter. Sift the dry ingredients, add nuts and pour into muffin cups (I use a small ice-cream scooper so they are all the same size). If you are using the regular muffin tins bake 20 minutes if using the mini muffin tins bake 10 minutes. Yield 12 regular muffins or 24 mini muffins.
- Box of Chocolate Cake (Devils Food or Swiss Chocolate the Moist cake mix with pudding in it)
- 6 oz chocolate chips
- 1/3 cup Kalua (I usually buy the generic coffee liquor since Kalua is more expensive and it tasted just as good)
- 8 oz of sour cream (I add a little more since it really makes it moist, so if you have to get rid of some sour cream go ahead and add it)
- 1 small package instant chocolate pudding
- 4 eggs
- ¾ cup oil
Mix to incorporate all ingredients I usually mix it by hand, I think if you use the kitchen aid it won’t be as moist. Grease and flour a bundt pan bake at 350 degrees for 50-55 minutes. Cool for 10 minutes and invert onto a large plate.
- 1 cup sugar
- 3 1/2 tablespoons cocoa powder 3 tablespoons self-rising flour
- 1 1/2 cups whole milk
- 1 tablespoon butter
Hot buttered biscuits or ice cream, for serving Directions Mix the sugar, cocoa powder and flour together until there are no lumps. Add the milk and stir to combine. Melt the butter in large saute pan. Add the flour mixture and cook on medium heat, stirring continually until it thickens. Serve over hot buttered biscuits or even ice cream.Yield 2 cups
- 8 tablespoon (1 stick) butter, softened
- 1 teaspoon vanilla
- 1 teaspoon all spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup dark brown sugar
- 2 cup all-purpose flour
- 1 cup applesauce
- 2 eggs
- 1 cup raisins
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Cream butter and brown sugar. Add the remaining ingredients except raisins and nuts. Mix well until blended. Stir in raisins and nuts. Pour into greased and floured 8 x 4 x 3-inch loaf pan. Bake for 60 to 65 minutes.
Chile Relleno Souffle
Bake 45-50 minutes
Makes: 8 servings
4 oz chopped green chiles (canned will work)
¼ cup finely chopped onions
2 cups (8 oz) shredded cheese – I use the Mexican Mix
4 large eggs
1 ½ cup Biscuit/baking mix
2 cups milk
¼ teaspoon pepper
1 cup cottage cheese
Salsa and sour cream optional
Preheat oven to 350 degrees. Spread green chilies in a greased 11×7 in baking dish; sprinkle the onion and cheese. In a large bowl whisk eggs, biscuit mix, milk and pepper until blended. Stir I cottage cheese; pour over top.
Bake uncovered, 45-50 minutes or until golden brown, puffed and a knife inserted near center comes out clean. Let stand 5-10 minutes before serving. If desired, server with salsa and sour cream.
To Make ahead: Refrigerate unbaked souffle, covered, overnight, remove from refrigerator and pre-heat oven to 350. Bake as directed, increasing time as necessary until golden, puffed and a knife inserted near center comes out clean. Let stand 5-10 minutes before serving.
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup butter (2 sticks) melted
1 cup sour cream
1 cup shredded cheese
Combine all ingredients in a bowl until well blended. Using scoop drop onto greased cookie sheet. Bake 350 degrees 20-25 minutes, serve warm. You can bake only what you need, I scoop out the entire amount separately and place them in a plastic bag and take out what I need.
Bite-Size Cinnamon Roll Cookies
½ cup packed brown sugar 2 teaspoons grated orange zest
4 teaspoons ground cinnamon 4-1/2 cups flour
1-1/4 cups butter softened 1 teaspoon baking powder
4 ounces cream cheese, softened 1 teaspoon active dry yeast
1-1/2 cup sugar ½ teaspoon salt
2 large eggs
2 teaspoons vanilla extract
Glaze: 1 cup confectioners’ sugar, 2 Tablespoons milk, 1 teaspoon vanilla extract
- In a small bowl, mix brown sugar and cinnamon until blended. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in eggs, vanilla, and orange zest. In another bowl, whisk flour, baking powder, yeast, and salt, gradually beat into creamed mixture. I used the paddle attachment on my mixer.
- Divide dough into four portions. On a lightly floured surface, roll each into an 8×6 inch rectangle; sprinkle with about 2 tablespoons brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic. Refrigerate 1 hour or until firm. (I wrap each roll separately in plastic place in a freezer bag and take out one roll at a time to bake.)
- Preheat over to 350. Cut dough crosswise int 3/8 inch slices. Place 1 inch apart on a greased baking sheets, (I use liners on my cookie sheets). Bake 8-10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
- In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let sand until set. Store in an airtight container. (Adjust glaze ingredients to the amount of cookies baked. I usually do one roll as a time so I only use ¼ of the glaze ingredients.)