Carla's Baked Bananas
Carla's Baked Bananas | | |
|[pic] |Rated: |
| |[pic] |
| | |
| |Submitted By: cshrwd |
| |Photo By: Caroline C |
| |Prep Time: 5 Minutes |
| |Cook Time: 20 Minutes |
| |Ready In: 25 Minutes |
| |Servings: 5 |
| | |
"Warm bananas covered in a rich sauce with a hint of nutmeg. This quick and easy dessert is a delightful treat any time of year! Use soft bananas, and serve with ice cream."
Ingredients:
|1-1/2 teaspoons cornstarch |3/4 teaspoon lemon juice |
|1/4 cup brown sugar |1/8 teaspoon ground nutmeg |
|1/2 cup water |1/8 tsp. salt |
|1 tablespoon butter |5 ripe bananas |
Directions:
|1. |Preheat oven to 350 degrees F . |
|2. |In a saucepan over medium-high heat, mix together cornstarch and sugar. Gradually stir in water. Bring to a boil, stirring |
| |constantly. Remove from heat, stir in butter, lemon juice, nutmeg, and salt. |
|3. |Peel bananas, and place in a casserole dish. Drizzle sauce over bananas. |
|4. |Bake in a preheated oven for 12 minutes. Serve warm. |
|ALL RIGHTS RESERVED © 2011 |Printed from 9/26/2011 |
VANILLA POACHED PEARS
3 med. Bosc pears, peeled, cored and halved
Lemon juice
1 c. water
3/4 c. sugar
2 tsp. vanilla extract
1)Peel pears with vegetable peeler. Slice in half. Core out center with melon baller.
2)Brush pears with lemon juice to prevent enzymatic browning.
3) In a skillet, combine sugar, water and vanilla. Bring to a boil, stirring to dissolve sugar. 4) Add pears, cut side down. Cover and simmer turning pears and basting occasionally 10 to 20 minutes.
|Plum Buckle | |
|[pic] |Rated: |
| |[pic] |
| | |
| |Prep Time: 30 Minutes |
| |Cook Time: 45 Minutes |
| |Ready In: 1 Hour 15 Minutes |
| |Servings: 12 |
| | |
"A tender cake bakes itself up and around a thick layer of fresh plums. Streusel topping adds another layer of flavor and texture."
Ingredients:
|6 pitted and quartered plums |2 cups milk |
|2/3 cup butter, softened |2 teaspoon vanilla extract |
|1 1/2 cup sugar | |
|2 eggs |Streusel topping: |
|3 cups sifted all-purpose flour |1cup white sugar |
|1 T baking powder |1/2 cup butter, softened |
|1/2 teaspoon salt |¼ c. all-purpose flour |
| |1 teaspoon cinnamon |
Directions:
|1. |Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish. |
|2. |Place the plums into the bottom of the prepared baking dish. In a large bowl, mash together butter with sugar until the |
| |mixture is smooth and creamy. Beat in eggs, one at a time. Stir in flour, the baking powder, and salt. Mix in the milk and |
| |vanilla extract to make a smooth batter. Pour the batter over the plums. Mix topping ingredients: sugar, butter, flour, and |
| |cinnamon together in a bowl to make a crumbly topping; spread over the batter. |
|3. |Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes. Set |
| |timer. Teacher will take out of oven after class. |
|ALL RIGHTS RESERVED © 2011 |Printed from 9/26/2011 |
**This recipe will be served tomorrow.
|Delicious Apple Sauce | |
| | |
| |Servings: 4 |
| | |
Ingredients:
|4-5 apples - peeled, cored and grated |1/2 cup water |
|1/2 teaspoon ground cinnamon |1/4 cup brown sugar |
Directions:
|1. |Wash apples, cut into quarters, peel and remove core. Grate using large teardrop side of grater. Place shredded apples in |
| |a medium saucepan over medium-low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and|
| |mushy. |
|2. |AFTER APPLES ARE MUSHY--Stir in brown sugar and mix well. May top with more cinnamon if desired. |
|ALL RIGHTS RESERVED © 2011 |Printed from 9/26/2011 |
**OPTION 2 applesauce: Use white sugar instead of brown, omit cinnamon. puree in blender after cooked. May serve with cinnamon sprinkled on top.
| | |
|Gingered Poached Pears serves 3 | |
Ingredients:
|3 medium ripe pears, peeled, cored, thinly sliced. |1/4 cup sugar |
|1 cup water |1/2 teaspoon ground ginger |
Directions:
|1. |Wash pears, quarter, peel and core. Slice thinly. In a large skillet with lid, place pears in water. Cover and cook over |
| |medium heat for 10-15 minutes or until tender. Turn the pear slices over. |
|2. |Combine sugar and ginger; sprinkle over pears. Cover and cook 5minutes longer. Serve warm. |
|Mini Pumpkin Chocolate Chip Muffins Yield: 36 mini muffins | |
|[pic] | |
INGREDIENTS:
|3/4 cup brown sugar |1/2 teaspoon baking soda |
|1/4 cup vegetable oil* |1teaspoon ground cinnamon |
|2 eggs |1/4 teaspoon salt |
|1 cup canned pumpkin |1/2 cup semisweet mini chocolate chips |
|1/4 cup water | |
|1cup all-purpose flour | |
|½ cup ground oats | |
|3/4 teaspoon baking powder | |
DIRECTIONS:
|1. |Preheat the oven to 350 degrees F (200 degrees C). line mini muffin pans with paper liners. |
|2. |In large mixing bowl, mix sugar, oil, eggs with a wooden spoon. Add pumpkin and water. In separate bowl, stir together the |
| |oats, flour, baking soda, baking powder, cinnamon and salt.. Add wet mixture to dry, stir just until flour mixture |
| |disappears- make sure to scrape bottom of bowl with rubber spatula and stir in chocolate chips. |
|3. |Fill muffin cups 2/3 full with batter. Bake in preheated oven for about 13-15 minutes or until inserted toothpick comes out |
| |clean. |
| | |
| |* applesauce may be substituted for oil to reduce fat. |
|ALL RIGHTS RESERVED © 2013 |Printed from 10 |
Cooking FRESH FRUITS p. 432
Cooked fruits can be served ______________ or ________________.
4 ways fruits can be cooked: ________________, ____________________, _______________ and ______________________.
POACHING FRUITS:
Fruit is cooked by:
The goal is to:
Best fruits for poaching include:
Sugar is added at the ______________ of the cooking process.
Sugar is not just for sweetness, it also helps _________________________ by strengthening __________ ___________.
For more flavor you may add:
FRUIT SAUCES:
Sauces are made by
Unlike poaching, the goal is to:
Sugar is added ________________ of cooking.
Tips for making a fruit sauce:
How are fruits cut?
How much liquid is added?
................
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