Today we made Banana Chocolate Sauce Cake!
2T butter, 1C chocolate chips, 3 small bananas, 1T almond extract, 2/1 2C flour, 3/4C brown sugar, 2t baking powder, 1/2t baking soda, 1/2t salt, 1C chocolate chips, 1/2C unsweetened cocoa powder, 1/4C brown sugar, 2 1/2C boiling water
Preheat oven to 350F. Melt butter and 1C chocolate chips.
Mix in mashed bananas.
In bowl, sift together dry ingredients, except for brown sugar. Mix in 3/4C brown sugar.
Add butter/chips mixture.
Press into greased 9″ X 13″ rectangular pan. In bowl, sift cocoa. Mix with 1/4C brown sugar. Stir in 1C chocolate chips.
Pour boiling water over this. Stir until cocoa is dissolved.
Pour on top of batter in pan. Bake 30-35 minutes or until center is set. Serve warm.
Today we made Blueberry Bread!
12 oz fresh blueberries, 1 3/4C flour, 1C firmly packed brown sugar, 3t baking powder, 1t salt, 1/2t baking soda, 1/2C mango juice, 2T butter, melted, 2 eggs
Preheat oven to 350F. Sift together dry ingredients except for brown sugar. Stir in brown sugar. In separate bowl, beat eggs with mango juice.
Add cooled, melted butter. Blend well.
Stir in dry ingredients until almost blended.
With fork, mash blueberries slightly.
Fold into batter until just blended.
Turn into large, greased loaf pan.
Bake 50-60 minutes or until knife inserted in center emerges clean.
Today we made Caramel Frozen Yogurt!
16 oz nonfat plain yogurt, 14 oz sweetened condensed milk
Drain yogurt overnight in a fine mesh sieve suspended over a bowl, covered in plastic wrap. In the morning, discard liquid.
In small saucepan, cook sweetened condensed milk over medium heat until golden, stirring constantly.
Whisk into drained yogurt. Blend well.
Freeze until of desired consistency.
Today we made Apple Almond Cake!
1/2C butter, 1/2C sugar, 3 eggs, 1t salt, scant 1 1/2C flour, 2t baking powder, 3 medium apples, peeled and sliced in crescents; 1C coarsely chopped, salted, roasted almonds, 1T almond extract
Topping: 1T lemon juice, 2t cinnamon, 1/4C brown sugar
Preheat oven to 325F. Sift together dry ingredients. In separate bowl, beat butter with sugar.
Add eggs and extract.
Beat in dry ingredients.
Stir in almonds.
Spread into greased, rectangular cake pan.
Press one half the apple crescents into batter in desired pattern. Mix topping ingredients into a paste.
Spread on apples.
Place remaining apples on top. (For more intense topping flavor, double topping amounts and spread on top layer of apples.)
Bake 45-55 minutes or until cake is lightly browned.
Today we made Squash Ice Milk!
1C mashed, steamed butternut squash, 14 oz sweetened condensed milk, 1T cinnamon, 1/4C brown sugar, 1C skim milk
Beat all ingredients until well blended.
Freeze until of desired consistency. Serve with chocolate syrup or other toppings.
Today we made Chocolate Nut Cookies!
1/2C coarsely chopped walnuts, 1/2C coarsely chopped roasted lightly salted almonds, 12 oz chocolate chips, 1/2C sugar, 2T butter, 2 eggs, 1/2C flour, 1t baking powder
Preheat oven to 350F. Melt 1 CUP chocolate chips. Cool. In bowl, sift together flour and baking powder. In separate bowl, cream butter and sugar until fluffy.
Beat in eggs. Blend well.
Stir in melted chocolate.
Stir in dry ingredients.
Mix in nuts and remaining chocolate chips just until blended. Bake on well greased cookie sheets 12-15 minutes
or until slightly cracked on top.
Today we made Apple Nut Granola Bars!
1 1/2C brown sugar, 1C flour, 1T cinnamon, 2 eggs, 5T butter, melted and cooled; 1C chocolate chips, 1C of coarsely chopped, walnuts / cashews / almonds / peanuts, 1C apple chopped into 1/4″ pieces, 2C quick oats, 1T almond extract
Preheat oven to 350F. Sift together flour and cinnamon. Stir in brown sugar and oats.
In separate bowl, beat eggs.
Stir in melted butter and almond extract.
Make a well in the dry ingredients. Stir in wet until just blended.
Fold in apples.
Fold in nuts and chips.
Turn into greased 9″X11″ rectangular pan.
Bake 30-35 minutes or until lightly browned.
Today we made Cranberry Muffins!
2C flour, 1/2C sugar, 3t baking powder, 1/2t salt, 2 eggs, 3/4C skim milk, 1/4C butter, melted; 1C halved, fresh, raw cranberries
Preheat oven to 400F. Sift dry ingredients including sugar. In separate bowl, stir eggs with milk.
Stir in butter.
Make a well in the dry ingredients. Quickly stir in wet until just blended.
Fold in cranberries.
Turn into greased muffin tin.
Bake 20-25 minutes or until lightly browned.
Today we made Banana Nut Pie!
3 eggs, 1C skim milk, 2 small bananas, mashed, 1 graham cracker pie shell, 1C coarsely chopped, smoked salted almonds; 1C coarsely chopped walnuts, 1C brown sugar
Preheat oven to 350F. Mix all ingredients except nuts and pie shell. Blend well.
Stir in nuts.
Spread in pie shell.
Bake 40-45 minutes or until set in center.
Today we made Pear Lemon Cake!
1/2C butter, 1/2C sugar, 1 1/2 C flour, 2t baking powder, 2 large slightly underripe pears, peeled and chopped into 1/2 to 1/4″ pieces, 3 eggs, 3T brown sugar, 2T lemon juice
Preheat oven to 350F. Cream butter with sugar.
Beat in eggs.
In separate bowl, sift together dry ingredients. Make a well in the dry. In a separate bowl, mix pears, lemon juice and brown sugar.
Stir wet into dry until just blended.
Spread half the batter evenly into a greased 9″ round cake pan.
Spread pears on top.
Spread on remaining batter. Swirl until all pears are coated.
Bake 45-50 minutes or until lightly browned and cake comes away from sides of pan.
If desired, glaze when cake is cool, with 2 to 2 1/2C powdered sugar sifted, and 3T orange juice blended until barely pourable.