Ingredient 2 cup all-purpose flour 1 tsp baking soda 1⁄4 tsp salt 1⁄2 cup butter 3⁄4 cup brown sugar 2 egg, beaten 2 1⁄3 cup overripe bananas, mashed
Directions
Prep 15 min Cook 65 min Ready 80 min
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 x 5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just enough to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into the center comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Recipe originally inspired by AllRecipes with 5-star rating and 7617 reviews.
1 (18.25 ounce) package yellow cake mix 1 (3.4 ounce) package instant lemon pudding mix 3/4 cup water 1/2 cup vegetable oil 4 eggs 1/3 cup lemon juice 2 cups confectioners’ sugar
Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9×13 inch pan.
In a large bowl, stir together the cake mix and instant pudding. Add the water, oil and eggs, mix until smooth and well blended. Spread batter evenly into the prepared pan
Bake for 40 to45 minutes in the preheated oven, until a toothpick inserted comes out clean. While the cake is still hot, poke holes in the top with a fork. In a small bowl, mix together the lemon juice and confectioners sugar until smooth. Pour over hot cake.
1. In a mixing bowl combine 2 cups of all purpose flour, 1 tablespoon instant yeast, 1 teaspoon sugar, and 1 teaspoon salt. Mix all together until all ingredients are well combined.
2. Add 1 cup of water and 1 tablespoon of melted butter. Stir the wet ingredients into the dry ingredients.
3. Once a dough forms and it is difficult to stir it is time to start kneading the dough. There may or may not be dry flour left in the bowl. If there is, then simply dust your work surface with some of this in order to keep the wet dough from sticking. If you have incorporated all the the flour into the dough already then use fresh flour to dust the work surface. knead the dough for about 5 minutes adding only enough flour to keep it from sticking to your hands or the work surface.
4. Round off the dough and place it seam side down into a lightly buttered bowl. Cover, and set in a warm place and allow the dough to rise for 1 and 1/2 to 2 hours. Or until the dough doubles in size.
5. Turn the dough out onto a lightly floured surface and cut it into equal pieces. You can make anywhere from 6 to 12 depending on the size that you prefer. I like to make 8.
6. Round off each piece of dough and dip each side into cornmeal to lightly coat it. Dust a pan with cornmeal and place the rounds of dough into the pan and cover. Place in a warm spot and allow the dough to rise for 30 minutes.
7. Preheat a skillet to a medium heat and brush with a little butter. Place a few pieces of dough onto the skillet leaving at least an inch in between each piece to allow room for them to rise. cook on each side for 3 to 5 minutes and allow each side to become a deep golden brown.
8. Remove from skillet when fully cooked (if you have a food thermometer you can make sure they are done by making sure the temperature is at least 194F) and place them onto a cooling rack.
9. Once they are cool enough to handle you may use them in whatever way you normally use English muffins. Once they have completely cooled they can be stored in a plastic bag for about 5 days.
1. In a mixing bowl, whisk together 1 cup sugar and ½ teaspoon salt.
2. Crack 6 eggs into the mixing bowl and whisk very well until homogeneous.
3. Pour 3 cups of milk into a large pot and turn the heat up to medium.
4. Pour the egg mixture into the milk and whisk very quickly.
5. Continuously whisk while it heats up. You want to get the mixture to about 150 to 160 degrees Fahrenheit. If you have a food thermometer you can keep track of the heat that way, but if you do not have one simply heat the mixture until you start to see a little steam, then give it another 30 to 60 seconds to cook while whisking. You will notice that it thickens a bit and becomes smooth. It will take about 5 minutes.
6. Take the pot off the heat as soon as the proper temperature is reached. Add 1 cup of cream and ½ teaspoon vanilla extract. (you may add a little nutmeg at this point if desired) Stir well.
7. Put into a bowl or pitcher and refrigerate until it is cold and thick. (around 8 hours is best)
8. When ready to serve, stir or shake the eggnog well and pour into serving glasses. Dust with nutmeg.
½ cup Cocoa Powder ½ cup Sugar (white or brown) 2 tablespoons Corn Starch 1 pinch Salt 2 cups Milk 1 Egg ¼ cup Chocolate Chips 1 teaspoon Vanilla Extract
Method:
1. In a medium to large sized pot combine 1/2 cup Cocoa Powder, 1/2 cup Sugar, 2 tablespoons Corn Starch and 1 pinch Salt. 2. Crack the egg into a bowl and whisk well. Set aside for now. 3. Turn the burner onto medium heat and place the pot with the dry ingredients onto the heat. Immediately whisk in the 2 cups of Milk 4. Continue to whisk swiftly for about 2 minutes or until it is a bit warm. 5. Whisk in the egg. 6. Keep whisking for a couple minutes as it thickens. If it starts to stick to the bottom at all turn the heat down slightly. Once it starts boiling slightly, give it approximately another half minute and keep it moving so it doesn’t burn. 7. Take the pot off of the heat and add the ¼ cup Chocolate Chips. Mix well. 8. Add 1 teaspoon Vanilla Extract and combine well. 9. Pour into serving dishes and chill for about 2 hours or eat warm.
2 28 oz (796 ml) cans of Whole Tomatoes (or about 4 pounds of fresh tomatoes, peeled)
1 cup Chicken Broth
½ Small Onion, diced
½ teaspoon Minced Garlic
¼ teaspoon Basil
¼ teaspoon Thyme
3 tablespoons Butter
2 tablespoons Flour
Salt to taste
Black Pepper to taste
Method:
1. Put all tomatoes into a blender and liquefy them.
2. In a large pot, melt 1 tablespoon of butter over medium to medium low heat. Add ½ small diced onion and ½ teaspoon minced garlic to the pot. Saute the onions and garlic over medium to medium low heat for a few minutes. You don’t want to put any colour on them you just want to sweat them a little.
3. Once the onions and garlic have cooked for a couple of minutes (they don’t have to be completely cooked), add the liquefied tomatoes. If needed, sieve out the seeds.
4. Add ¼ teaspoon basil, ¼ teaspoon thyme, and one cup of chicken broth. Stir well.
5. Bring the heat up to high and stir the soup occasionally as it comes to a boil.
6. Once the soup boils turn the heat down to low and allow the soup to simmer, uncovered, for three hours, stirring every 15 to 30 minutes as needed.
7. After the three hour simmer blend the soup in order to incorporate the onions completely and make the soup very smooth. Do this in two to three batches and be careful. If you want to wait a few minute and let the soup cool before you blend that is ok.
8. In a separate saucepan melt 2 tablespoons of butter over medium to medium low heat.
9. Add 2 tablespoons of flour to the butter. Whisk quickly to incorporate the flour and butter.
10. Continue whisking the roux until it darkens slightly and become a reddish light brown colour.
11. Add a little bit of soup to the roux and whisk quickly
12. Once that is incorporated add a little more and repeat the process.
13. Add the rest of the soup to the roux mixture and mix well until homogeneous.
14. Add salt and black pepper to taste.
15. If desired add milk or water to achieve the texture you want.
Step 1Preheat oven to 150C. Grease and line a 23cm round (base measurement) cake pan or 19cm square (base measurement) cake pan with 3 layers of baking paper, allowing the paper to extend 5cm above the side.
Step 2Stir the fruit, brandy or orange juice, butter and brown sugar in a large saucepan over medium heat for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool.
Step 3Sift the flour, cocoa powder, cloves, nutmeg and cinnamon over the fruit mixture. Add the chocolate and eggs. Stir until well combined. Spoon into prepared pan. Bake for 1 1⁄2 hours or until a skewer inserted comes out clean. Pour over extra brandy or orange juice. Wrap pan in a tea towel and set aside to cool completely. Dust with icing sugar.
1 banana 1 orange ½ cup low-fat or fat-free yoghurt 1 tablespoon coconut oil ¼ tablespoon ginger powder 2 tablespoons flax seeds 2 tablespoons whey powder
Preparation:
Mix all of these together and put them in a blender. Blend them for a while (1 minute). It’s very easy and in just a minute you have both a weight loss and a tasteful drink. If you want to learn more slimming drinks and detox juices, take a look at the Everyday Roots Book. With 350+ pages, you will be able to replace all of the toxic products and medications in your home with healthier, all-natural alternatives. You will be confident in knowing exactly what is in the products your family uses and happy with the money you will save every month.
Wash rice thoroughly with water. Pressure cook rice in a medium flame for three to four whistles with required amount of water. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and set aside.
Wash and peel the skin of carrots. Grate them using a grater. Then roughly chop coriander leaves & mint leaves. Keep aside. Slice onions. Set aside.
Method
Heat a kadai with Ghee/oil. Add all the items listed to temper. Let cumin seeds crackle and cashews turns brown. Then add onions. Saute them nicely until golden brown.
Once onions becomes transparent , add grated carrots along with turmeric powder, red chilli powder and garam masala powder. Add required salt. Give a quick stir. Cook for 5-7 minutes in low medium flame or until the raw smell of carrots leaves.
Now add cooked rice and mix using a fork slowly. Mix well until everything gets mixed well. Switch off the flame once done and garnish with coriander leaves. Give at least 15 minutes resting time and serve.
