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.
In separate bowl, cream butter with 1/4C sugar.
Stir in flour. Set aside.
Fold in pears until just blended.
In separate bowl, whip egg whites until soft peaks form.
Gradually beat in 1/4C sugar until stiff peaks form.
Fold into batter until just blended.
Fold in chocolate chips until just blended.
Turn into greased 9″ round pan.
Bake 35 minutes or until knife inserted in center of cake comes out clean. Cool before cutting.
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.
Beat in milk.
Arrange banana slices evenly in a greased pie plate.
Arrange blueberries on top.
Pour on batter.
Bake 40-45 minutes or until golden. Cool before cutting.
Today I made Frozen Banana Chocolate Toffee 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
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.
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.