Wednesday, August 11, 2010

Banana (Nut) Bread

My mom gave me this recipe, from Betty Crocker I think.  She mostly makes banana nut bread loafs.  I use to eat granola bars for a mid-morning snack.  But I'm not crazy about the processed food and strange ingredients.  So now I make banana (nut) bread as muffins.  They are delicious.  And a nice portion size.

2 1/2 C flour
1 C sugar
3 1/2 t baking powder
1 t salt
3 T vegetable oil
3/4 C milk
1 egg
1 c finely chopped nuts (I use steel oats instead)
1 c mashed/riped bananas (2 or 3 medium sized
1/2 c of dried cranberries (optional)

-Preheat over to 300 degrees
-Grease and flour 9x5x3 inch loaf pan (I put muffin liners in 2 muffin pan)
-Measure all ingredients into a bowl (not the dried cranberries)
-beat on medium speed for 1/2 minute, scraping side and bottom of the bowl
-pour into pan (if making muffins, pour half into cups, then add dried cranberries for other half)
-bake 55 to 65 minutes
-remove from pan
-cool thoroughly before slicing

-bake 30 minutes for muffins, makes up to 24 muffins


Monday, August 2, 2010

Angel Food Cake Roll

Hi.  This is one of my favorite desserts.  And everyone loves it.  What's better than ice cream?  And Angel food cake (though in this instance I use a box mix).  I think I got the recipe out of a cooking magazine, but I have no idea which.  It has been a long while.

1 Package (16oz) Angel Food Cake Mix
5 t confectioners' sugar
8 oz ice cream (I get a small vanilla from DQ or McDonald's)
1 package instant vanilla pudding mix
3 drops red food coloring (I left it out this time)
Whipping crème

Preheat oven 350 degrees

Line a 15in x 10in x 1 in baking pan with waxed paper.  Prepare cake according to package directions.  Pour batter into prepared pan.  Bake at 350 degrees for 15-20 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  

Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up jelly-roll style in the towel, starting with a short side.  

Cool on a wire rack.

In a bowl, whisk the ice cream, pudding mix, and food coloring.  Fold in whipped crème.  Unroll cake, spread filling evenly over cake to within 1/2 inch of edges.  Roll up.  Cover and freeze.  Remove from freezer 30 minutes prior to slicing.  


If you look closely, you can see the ice cream in the middle of the cake.