2 eggs 1 3/4 cup sugar 2 1/4 cup flour 1/2 tsp salt 1 tsp cinnamon 1 tsp baking soda 15 oz fruit cocktail
Instructions
Preheat oven to 350 *F Drain the juice from the can of fruit cocktail into a small bowl. Save Using a large bowl, beat the eggs Add flour, salt, cinnamon, baking soda and juice from the fruit cocktail. Beat until smooth. Fold in the fruit cocktail. Pour into muffin tins and bake for 20 minutes or tooth pick inserted should come out clean when muffins completely baked.
Easy muffins recipe is the perfect coffee cake for breakfast. This old fashioned recipe is good way to use up canned fruit cocktail.
4 over ripe bananas, peeled 1/4 cup vegetable oil 1/4 cup milk 1 large egg 1 tsp vanilla extract 1 3/4 cup flour ( we used whole wheat flour) 3/4 cup packed light brown sugar 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 11.5 ounce bag chocolate chips
Directions
Preheat oven to 350 F*
In a large mixing bowl, mash bananas well. Add oil, milk, egg and vanilla. Stir until blended.
Add brown sugar, flour, baking soda, salt and cinnamon and stir until uniform. Fold in half of the chocolate chips.
Pour mixture into the prepared baking dish. Sprinkle remaining chocolate chips on top.
Bake for 25 minutes or until golden brown and toothpick inserted in the middle comes out clean.
Cool completely and cut into square.
Banana Chocolate Chips Bars is perfect for a snack, but we like also to eat them for breakfast. They’re full of bananas and we used whole wheat flour to make them more filling. Delicious and tasty that your family will love it.
1 apple 1 orange 2 bananas 120 ml fresh milk or yogurt (your choice) 1 handful ice cubes, optional
Instructions
Peel the orange and remove as much of the white pith as possible with a sharp knife. Chop the orange into small rough chunks, discarding any pips.
Peel the bananas and cut into sliced Wash properly the apple, for us no need to peel. Cut into small chunks and discard the core and pips.
Put all of the fruits and ice (optional) into the blender and add the milk. Blend for 30 seconds or until smooth. Serve for 2 tall glass.
This smoothie is so Creamy can be used as a meal replacement. Is also packed with healthy nutrients and taste of natural fruits. A great way to start your good day. Try yours
2 cups unbleached all purpose flour 1 cup fine ground, whole grain yellow cornmeal 1 1/2 tsp baking powder 1 tsp baking soda 2 lagre eggs 1 cup white sugar 8 tb regular butter, melted 3/4 whole sour cream 1/2 cup whole milk 1 1/2 cups frozen corn kernels
Directions
Preheat oven 400*F. Grease standard muffin tin.
Whisk flour, baking powder, baking soda in a bowl to combine well. Set aside
Whisk eggs in second bowl until combine and pale light yellow,about 20 seconds. Add sugar and whisk vigorously until homogenous, about 30 seconds. Add melted butter in 3 addition. Add half of the sour cream and half of milk. Whisk in remaining sour cream and milk until combined.
Combine wet and dry ingredients together, mixing gently with rubber spatula until batter is just combined and evenly moistened : do not over mix. Gently fold in frozen corn kernel.
Using ice cream Scoop or large spoon divide batter evenly among muffin cups.,dropping to form mounds. Do not level or flatten tops of mounds.
Bake until muffin are golden and toothpick comes out clean. Rotating tin halfway through baking time.
Cool Muffins in tin for a bit. Serve warm.
Information
Sweet Creamy Corn Muffins are a treat our family savors year-round. These moist & tender muffins would be a fabulous addition to either breakfast or snack together with your favorite drinks. For more taste we spread apricot glaze on top. Your choice if you wants too. You must try and you would love it ❤️😊
10g jelly powder 2 eggs 4 cups Water 1/2 can evaporated milk (200ml) 1 tsp vanilla essence 1 cup sugar 3 tbsp custard powder 1 can fruit cocktail
Method
Cook jelly with water and sugar till dissolve. While waiting for it to cook beat eggs with vanilla and custard powder. Mix egg mixture thoroughly and put it aside. Once sugar dissolved add in evaporated milk and let it boil. Add eggs mixture and stir it quickly so as to prevent egg mixture from curdle… Add in fruit cocktail.. Pour into desire mould and let it set before putting it in fridge.
2 cups fresh pineapple ( one cup cut up and frozen, one cup cut up not frozen) 1/4 cup original unsweetened almond milk 2 frozen bananas cut into quarters 1/2 cup non fat Greek yogurt 1 tbsp honey
Directions
Add all ingredients to blender and blend to desired consistency. Serve immediately This pineapple and Bananas Smoothie is quick and easy to make, full of natural vitamins and minerals. Make a habit to make your own smoothie for your family, healthy and fresh 😊❤️
If your blender has trouble getting going, add a few tablespoons of water or juice to get it started.
1 cup all purpose flour 1 cup granulated sugar 1/2 cup unsweetened cocoa powder 3/4 tsp baking powder 3 /4 tsp baking soda 1/2 tsp coarse salt 1 large egg 1/2 cup whole milk 1/4 cup vegetable oil 2 tsp vanilla extract 1/2 cup boiling water
Frosting
1 cup milk chocolate chips 1/2 cup sour cream 1 tsp vanilla extract
Procedure
Preheat over 350 F*. Line 8×8 inch glass or ceramic baking dish with parchment paper and spray sides and bottom. If using a metal baking pan, heat oven to 325.
Mix flour, sugar, cocoa powder, baking powder, baking soda and salt in bowl of stand mixer.
Add in egg, milk, oil, and vanilla. Mix on low until incorporated. When mixed in increase speed to medium and mix for 2 minutes.
Add in boiling water and gently stir-batter will be very thin.
Pour batter into prepared dish. Bake for 35-40 minutes or until an inserted toothpick is removed clean.
While cake is cooling, make the frosting.
In a medium microwave – safe bowl. Heat the chocolate chips in the microwave at 50% power 30-seconds increments. Stirring after each heating, until they are fully melted.
Add the sour cream and vanilla and stir by hand until frosting is well combined and fluffer.
1 pound Goat Cheese (room temperature if possible)
2 cups shredded Mozzarella Cheese (or 6 to 8 balls of egg sized mozzarella) or equivalent
1/2 cup Romano Cheese
2 Eggs
1/4 cup Parsley
Black Pepper
Salt
Method:
1. Cut off both ends of the eggplant. Peel the eggplant or not depending on preference. To compromise you can peel it in strips.
2. Slice the eggplant into quarter inch slices.
3. Sprinkle a thin layer of salt over each side of each slice of eggplant. Lay out the slices on a thick towl and cover with another towel, layer the slices this way until all slices are completely covered. Lay something a little heavy over it to help press out the juices. Let the eggplant slices drain for 30 to 60 minutes.
4. Lay out the eggplant slices onto flat baking sheets. Overlap them as little as possible, but it is likely that a little overlapping with be necessary.
5. Bake them at 350 for about 40 minutes or until they are lightly browned.
6. Arrange your sausages on a baking sheet or wire rack and bake at 350 for about 40 minutes.
7. When the sausages are cool, slice them into thin rounds.
8. Grate, or slice and dice your mozzarella cheese as needed.
9. In a large mixing bowl, add 2 pounds ricotta cheese, 1 pound goat cheese, 1/2 cup mozzarella cheese, 1/2 cup Romano cheese, 2 eggs, 1/4 cup parsley, and plenty of black pepper (I cracked the grinder 23 times). Mix well.
10. In a 9×13 pan (at least 2 but preferably 3 inches deep), spread a little sauce along the bottom.
11. Make a layer of eggplant on the bottom of the pan. It will usually take about 12 pieces. Use the most misshapen and irregular pieces for this layer so that the top layer can have the best looking eggplant slices.
12. Cover the eggplant with half of the cheese mixture.
13. Spread half of the sausage over the cheese.
14. Cover the sausage with a little less than half of your sauce.
15. Place another layer of eggplant over the sauce.
16. Spread the rest of the cheese over the eggplant.
17. Cover the cheese with the rest of the sausage.
18. Cover the sausage with the same amount of sauce as last time.
19. Lay the last layer of eggplant.
20. Spread the remaining sauce in a thin layer over the eggplant.
21. Top the lasagna with the remaining mozzarella cheese.
22. Bake in a 350 degree oven for 45 minutes to an hour. If the cheese is browning too quickly cover it with foil.
23. Let the lasagna rest for at least 20 minutes before slicing and serving.
