I can’t stop making banana cake, banana bread, banana cupcakes, banana everything. This banana cake is so light and delicious – scrumptious. My hubby, Walter, loves bananas. I always pick up a bunch when I’m at the grocery store so we are never without them. Trouble is they don’t always get eaten in time. No problem. Overripe bananas are what is needed in this and many other recipes. Now I can’t wait for them to have little brown freckles. I have included directions for making a banana cream cheese filling just in case you want to make a two layer cake. Continue reading Banana Obsession Cake with Chocolate Ganache and Cinnamon Sugar Pecans
You can make five-8oz jars of jam in just a few minutes. All you need is four cups of crushed fruit added to 1-1/2 cups of granulated sugar and a packet of Ball Instant Fruit Pectin. Stir for three minutes then ladle into these nifty plastic freezer jars that have purple twist on lids. The jars lock together so you can stack them in the freezer. I made a batch of this jam for my dad for Father’s Day. He grabbed a spoon to taste it and ended up eating almost the whole jar of jam. “Dad”, I said, “that’s strawberry jam”. “I know”, he replied. “It’s very good.” My dad is 83 so if he wants to eat a jar of jam that’s okay with me. Good thing it doesn’t contain a lot of sugar. Continue reading Strawberry Super Fast No Cook Jam
These are scrumptious. Light and delicious banana cupcakes with a frosting that is ready in a flash. Just use a small cookie scoop to top each cupcake with maple brown butter frosting, no spreading needed. Top with a small mound of cinnamon sugar pecans. Continue reading Banana Obsession Cupcakes with Maple Brown Butter Frosting and Cinnamon Sugar Pecans
My Uncle Jay and Aunt Carrie gave us a big box of peaches, nectarines, plums and blackberries yesterday. I already had plans for some of the peaches. So first thing this morning Walter made peach freezer jam. I went over the instructions and gave him a quick tutorial on how to use my camera and took off for work. He is off on Mondays.
Peach Super Fast No Cook Jam
Why buy ice cream when you can make your own? It is so easy and fast to make with a Cuisinart Continue reading Peach Ice Cream
This is a great everyday cake. It’s just a tall single layer cake that you mix by hand. You can make it a lemon or orange cake as well. Continue reading Lime Cake with Blackberry Sauce
Summer is here and it is HOT. I made a fresh peach custard tart a few weeks ago. It took forever to make and I had sticky peach juice all over my kitchen which was a huge mess by the time I was finished. Continue reading Peach Crumble
This toffee is loaded with a crunchy mix of almonds, cashews, pecans and pistachios. Continue reading Nutty Toffee
This is a fun cookie to make for halloween. Continue reading Chocolate Mice Cookie
Happy Halloween!! I thought I’d make some red velvet cupcakes for you. Since it’s almost Halloween I frosted them to look like mummies. This recipe is from the cookbook Baked by Lewis and Poliafito. It makes 24 cupcakes or 1-three layer eight inch cake. Soft gel paste food coloring is used to give a true vibrant red color. It’s also much easier to work with than liquid food coloring. I used AmeriColor “Red Red”. Here in Fresno CA you can purchase it at Creative Cakes. The frosting has a mild cinnamon taste that doesn’t overpower the flavor of the cupcake. What is it about red velvet cake that makes it so popular?