Pear Chocolate Chip Chiffon Cake

Today I made Pear Chocolate Chip Chiffon Cake!

3 eggs, separated, 1/2C powdered sugar, 1/2C flour, 1/2C butter, 3 medium pears chopped into 2mm pieces, 1C chocolate chips

Preheat oven to 400F.

Sift flour. Set aside.

sift

In separate bowl, cream butter with 1/4C sugar.

sugar

Add yolks.

yolks

eggs

Stir in flour. Set aside.

dry

dry

dry

Fold in pears until just blended.

pears

pears

In separate bowl, whip egg whites until soft peaks form.

whites

Gradually beat in 1/4C sugar until stiff peaks form.

whites

whites

whites

Fold into batter until just blended.

whites

whites

Fold in chocolate chips until just blended.

chips

fold

Turn into greased 9″ round pan.

pan

Bake 35 minutes or until knife inserted in center of cake comes out clean. Cool before cutting.

final

Banana Blueberry Clafouti

Today I made Banana Blueberry Clafouti!

2 eggs, 1/3C sugar, 1C flour, 1/2C milk, 1C blueberries, 3 bananas, sliced

Preheat oven to 375F.

Beat eggs and sugar. Beat in flour.

dry

Beat in milk.

milk

Blend well.

stir

Arrange banana slices evenly in a greased pie plate.

bananas

Arrange blueberries on top.

blueberries

Pour on batter.

fruit

fruit

fruit

fruit

Bake 40-45 minutes or until golden. Cool before cutting.

slice

Frozen Banana Chocolate Toffee Cake

Today I made Frozen Banana Chocolate Toffee Cake!

Cake:
1C brown sugar, 1/2C butter, 3 eggs, 2 medium bananas, mashed, 2 1/4C flour, 1t baking powder, 1t baking soda, 1/2C pineapple juice

Toffee:
1C butter, 1C brown sugar, 12 oz chocolate chips

I used only half the cake in the final product.

Preheat oven to 350F. Cream butter and brown sugar. Add eggs. Blend well. In separate bowl, mix mashed bananas and pineapple juice. Blend well. In another bowl, sift together dry ingredients. Alternately add dry ingredients and banana mixture to butter mixture, beginning and ending with flour. Stir until just blended. Turn into greased 9X13″ pan. Bake 30-35 minutes or until lightly browned and toothpick inserted in center of cake comes out clean. Cool. Break up cake into small clumps. Place half of these into foil-lined 9X13″ rectangular cake pan.

Preheat oven to 375F. In heavy saucepan, melt butter over medium heat, stirring constantly with brown sugar until smooth. Pour mixture onto cake in pan. Bake 10 minutes. Sprinkle on chocolate chips. Return to oven for 5 minutes. With heat-resistant spatula, spread chocolate evenly on toffee. Cool. Freeze 2 or more hours.

Fat Free Cherry Liqueur Ice Milk

Today I made Fat Free Cherry Liqueur Ice Milk!

14 oz fat-free sweetened condensed milk, 2C skim milk, 4C halved, fresh cherries soaked in Maraschino liqueur overnight in a shallow, plastic-wrapped bowl

Stir together milks. Blend well. Drain cherries well. Add to milks. Freeze 4 hours or until of desired solidity.