Today I made Banana Cupcakes with Banana Peanut Butter Frosting!
2C flour, 1t ginger, 1/2t salt, 1 1/2t baking powder, 4 small mashed bananas, 1/2C brown sugar, 2 eggs, 1/3C butter, melted
Frosting: 1 mashed banana, 2T creamy peanut butter, 2-3C powdered sugar
Preheat oven to 350F.
Sift together dry ingredients. Set aside. Beat brown sugar with melted butter until smooth.
Add eggs. Blend well. Add bananas alternately with dry ingredients, beginning and ending with dry. Stir until just blended.
Turn into greased, nonstick or lined cupcake tin.
Bake 20 minutes or until toothpick inserted in center of center cupcake comes out clean. Remove from tin. Cool. For frosting, stir together all ingredients until frosting is a thick paste.
Swirl onto cupcakes.
Today I made Raspberry Sour Cream Ice Milk!
12 oz fresh raspberries, 16 oz nonfat sour cream, 2C half and half, 1C sugar
Push raspberries through sieve suspended over a bowl. Let sit for at least 1 hour. What to do with the pulp/seeds: bake in pie, stick in eye, keep, eat or throw out as desired.
Mix puree with sour cream.
Add half and half.
Add sugar. Blend well.
Pour into souffle dish.
Freeze until of desired consistency.
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Today I Made Cranberry Bread!
1/4 oz dry yeast (1 envelope), 1 egg, 4-5C flour, 1/4C warm water, 6T butter, softened, 6T nonfat plain yogurt, 2C whole, fresh cranberries, 1-2C powdered sugar
Pour warm water (105 to 115 degrees Fahrenheit) on yeast.
Stir until yeast is dissolved. Stir in 2C flour.
Stir in egg. Blend well. Stir in yogurt.
Stir in 1C flour. Stir in butter in small chunks, which need not be fully blended in.
Add enough flour to form a dough that is elastic and still a little tacky.
Place in greased bowl. Cover bowl with plastic wrap and chill overnight. Punch down dough, knead two minutes or until smooth, adding more flour if necessary. Roll out into two rectangles. Spoon powdered sugar into center of each.
Place cranberries on top. Press in lightly.
Roll up and put sealed side down on greased cookie sheet.
Prick with fork if there are no gaps in dough. Cover with plastic wrap and let rise for 1 hour. Remove wrap. Preheat oven to 375F.
Bake 20 minutes or until lightly browned.
Today I made Banana Frozen Yogurt!
4 small bananas, mashed, 2C nonfat plain yogurt, 1C sugar
Make yogurt cheese:
Place cheesecloth in large bowl. Place yogurt on cheesecloth. Cover bowl with plastic wrap. Chill overnight. Squeeze as much water as possible from yogurt.
Or place yogurt in sieve suspended over a bowl. Cover with plastic wrap. Chill overnight.
Stir bananas with sugar. Blend well.
Stir in yogurt cheese. Blend well.
Chill until of desired consistency.