Today I made Squash Loaf Cake!
2C flour, 3/4t baking soda, 1/2t baking powder, 1/2t salt, 1C baked, mashed butternut squash, 2T butter, melted, 1/4C reduced fat sour cream, 2 eggs, 1C brown sugar, 1T cinnamon
Topping: 1 1/2t cinnamon, 2T brown sugar, 1T butter, melted
Preheat oven to 350F.
Sift together flour and baking soda. Stir in salt. In separate bowl, mix eggs and brown sugar.
Add melted butter.
Add sour cream.
Add dry ingredients.
Turn into greased loaf pan.
For topping, pour melted butter on cake.
Mix cinnamon and sugar.
Sprinkle on cake.
Bake 45-50 minutes or until toothpick inserted in center comes out clean. Cool before cutting.
Today I made Banana Mint Almond Cake!
2T butter, 4 oz slivered almonds, 1/2C sugar, 3 medium bananas, mashed,
8 oz chocolate-covered mints
(Junior Mints or coarsley chopped After Eight or chopped Andes Candies or chopped Peppermint Patties or the like),
2 eggs, 1 1/4C flour, 3/4t baking soda, 1/4t salt
Preheat oven to 350F.
Sift together flour and baking soda. Stir in salt. In separate bowl, cream together butter and sugar.
Stir in eggs. Blend well.
Alternately add dry and bananas to butter mixture, beginning and ending with dry, until just blended.
In separate bowl, stir together mints and almonds. Stir into batter.
Turn into greased 9″ round cake pan.
Bake 30-35 minutes or until lightly browned and cake slightly recedes from edges of pan. Cool 20 minutes in pan.
Today I made Pumpkin Meringue Pie!
3 eggs, separated, 1T cinnamon, 1/2C brown sugar, 1/2C skim milk, 1T flour, 15 oz pumpkin puree, 1 graham cracker pie shell, 3T sugar, 1/2t cinnamon
Preheat oven to 325F. Mix yolks with brown sugar.
Pour in milk.
Mix in pumpkin puree. Blend well.
Stir in flour and 1T cinnamon.
Pour into pie shell.
Beat whites until soft peaks form.
Beat in sugar and 1/2t cinnamon until stiff peaks form.
Pile evenly on pie.
Bake 30 minutes or until lightly browned. Cool before cutting. As it is difficult to make pie slices look appetizing– garnish with frozen, chopped mini marshmallows (possibly stolen from the cranberry marshmallow ice milk).
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Today I made Cranberry Marshmallow Ice Milk!
14 oz sweetened condensed milk, 2C skim milk, 10 oz fresh cranberries, 10 oz mini marshmallows, 1/3C Grand Marnier
Steam cranberries over boiling water until tender, about 5 minutes.
Sprinkle over marshmallows in glass casserole dish; some marshmallows will melt.
Pour Grand Marnier over mixture. Cover with plastic wrap and let soak 2 or more hours.
Transfer to a bowl. Add condensed milk.
Stir in skim milk. Blend well.