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Recipe pudding
Section
Chocolate Cake Banana
Pudding
Categories: Cake Banana
Yield: 8 servings
3/4 cup Cake flour
1/3 cup Non fat dry milk powder
1 Chocolate pudding mix *
1 Tea spoon Baking powder
4 Eggs, separated
1 Table spoon Lemon juice
2 Table spoon Sugar
1/2 Cup Evaporated skim milk
1/2 Tea Spoon Vanilla
1 Dash Salt
1/2 Cup Thawed cool whip
2 Medium bananas
* 4 serving size, low cal.
Preheat oven to 350. Line bottom of 8x8x2 inch
pan with wax paper;
Spray sides with Pam.
Onto wax paper, sift together flour, dry milk,
pudding mix, and
baking powder; set aside.
For your recipe pudding cake banana
In large mixing bowl, combine egg yolks and
sugar; using electric
Mixer beat 2 minutes. Alternating ingredients,
gradually beat in
Pudding mixture and milk add vanilla. Beat a
med-high until mixture
is combined.
In separate bowl, using clean beaters beat egg
whites with salt until
stiff peaks form. Gently stir 1/4 of beaten egg
whites into
batter, carefully fold in remaining egg whites.
Pour batter in baking pan. Bake 25-30 minutes
till cake tester comes out clean.
Now for the best bit and what we have been
waiting for after mixing this great recipe
pudding cake banana
Let cake cool 5 minutes.
Remove from pan. Set on wire rack to cool.
Remove wax paper from cooled cake; transfer cake
to serving
platter and spread top with Cool Whip. Peel and
slice bananas;
transfer slices to small bowl, add lemon juice,
and toss gently.
Decoratively arrange banana slices over whipped
topping. To serve, cut cake into 8 equal pieces.
There you have it your cake banana choclate
pudding.
This is one of my favourite of all time recipe
pudding cake banana, I like it best warm.
For your recipe pudding cake banana
Nut Cake Banana
Categories: Cake Banana
Yield: 1 Serving
3 Mashed bananas
1 1/2 Cup Sugar
1/2 Cup Oil
1 Egg
1/4 Cup Milk
1 1/2 Cup Flour
1 Tea Spoons Baking soda
1/2 Cup Walnuts (optional)
Mix together in order given. Pour into lightly
greased and floured oblong or small loaf pans.
Bake at 350 degrees for 30 to 35 minutes
This Recipe pudding cake banana comes in close
at 2nd in my favourite
For your recipe pudding
Easy-Yet-Elegant Raspberry
Bars
Amount Measure Ingredient -- Preparation Method
1 (19.8-ounce) package fudge brownie mix (1
pound
3.8 ounce package)
1 (8 ounce) package cream cheese -- softened
1/2 cup powdered sugar
1/2 cup raspberry preserves
1 ounce unsweetened baking chocolate
1 tablespoon butter or margarine
Heat oven to 350º. Prepare and bake brownie mix
as directed on
package for fudgelike brownies in rectangular
pan, 13 × 9 × 2 inches.
Cool completely. Beat cream cheese, powdered
sugar and preserves in
small bowl with electric mixer on medium speed
until smooth. Spread
over brownies. Refrigerate 15 minutes.
Microwave chocolate and butter in small
microwavable bowl on
Medium (50%) about 1 minute or until mixture can
be stirred smooth.
Drizzle over brownies. Refrigerate about 1 hour
or until chocolate is
firm. Cut into 6 rows by 3 rows. Store covered
in refrigerator.
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For your recipe pudding
Frosted Banana Bars
Amount Measure Ingredient -- Preparation Method
2/3 cup sugar
1/2 cup reduced-fat sour cream
2 tablespoons butter or margarine -- softened
2 egg whites
OR
1/4 cup fat-free cholesterol-free egg product
3/4 cup mashed very ripe bananas (2 medium)
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons finely chopped walnuts
White Frosting -- (recipe follows)
Ground nutmeg, if desired
WHITE FROSTING
1 1/4 cups powdered sugar
1 tablespoon butter or margarine -- softened
1/2 teaspoon vanilla
1 tablespoon skim milk (1 to 2 tablespoons)
Heat oven to 375º. Spray square pan, 9 × 9 × 2
inches, with cooking
spray. Beat sugar, sour cream, butter and egg
whites in large bowl
with electric mixer on low speed 1 minute,
scraping bowl occasionally.
Beat in bananas and vanilla on low speed 30
seconds. Beat in flour,
baking soda and salt on medium speed 1 minute,
scraping bowl
occasionally. Stir in walnuts. Spread in pan.
Bake 20 to 25 minutes or until light brown;
cool. Frost with Frosting.
Sprinkle with nutmeg. Cut into 6 rows by 4 rows.
WHITE FROSTING:
Mix all ingredients until smooth and spreadable.
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Recipe Cooking
section
Recipe Cooking.
CHICKEN ROYALE
4 sm. boneless chicken breasts
1/4 c. flour
1/2 tsp. salt, if desired
1/4 tsp. paprika
Pepper
--STUFFING--
4 Cup. Soft breadcrumbs
2 tbsp. Onion
1/2 tsp. Salt
1/8 tsp. Thyme
Pepper
4 tbsp. Melted butter
1/2 Cup. Water
Mix all stuffing ingredients together. Stuff
each breast secure with picks, skewers or
thread. Put flour, salt, paprika and pepper in
paper or plastic bag. Shake each piece of
chicken to coat. Slather breasts with melted
butter. Bake at 325 degrees for 1 to 1 1/2
hours, turning once. Sprinkle with parsley.
Serve with mushroom sauce.
Recipe Cooking.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 Cup. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 Cup. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients.
Beat until smooth. Stir in chicken, onion
and celery. Shape into 1-inch balls; roll in
almonds. Cover and chill until firm (can
refrigerate up to 2 days). Yield: about 5 dozen
appetizers
Recipe Cooking.
CRISPY CASHEW CHICKEN (MADE IN
WOK)
2 egg whites
1 1/4 Cup. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and
thinly sliced
2 Cup. peanut or vegetable oil
1/4 Cup. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
In small bowl, combine cornstarch, salt, sugar
and sherry. In separate bowl, beat egg white
lightly until just frothy. Gradually add
cornstarch mixture. Stir gently until blended
.
Place chopped cashews on plate. Dip chicken
slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok,
making sure rack is level and hooks rest
securely on edge of wok.
Heat oil over medium to medium-high heat until
it reaches 375 degrees. Drop 5 or 6 slices of
chicken carefully into hot oil, using a slotted
spoon. Fry until golden brown, about 2 to 3
minutes. Remove from oil and place on tempura
rack to drain and keep warm. Continue frying
remaining chicken pieces.
Makes about 32 appetizers.
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Recipe
Smoothie
AVOCADO BANANA BERRY SMOOTHIE
Half a ripe avocado
1 to 1 1/2 frozen bananas
4 to 5 frozen or fresh strawberries
Splash non‐fat soy or other nut milk
Pinch cardamom
Pinch allspice
Whatever else strikes your fancy. . . Nuts,
fruits, spices, etc throw all ingredients into a
blender and blend until desired texture is
reached. I prefer it smooth, but some like a
chewable drink. Very, very delicious! Serves: 1
Recipe
Smoothie
BANANA HAZELNUT SMOOTHIE
4 medium bananas, peeled and sliced into 1/2
inch pieces
6 tablespoons light brown sugar
1/4 cups hazelnuts
1 cup ice cubes
1/4 cups milk
1/4 cups dark rum or hazelnut liqueur
2 tablespoons chopped hazelnuts, for garnish
(optional)
Place the sliced bananas in a sealed plastic bag
and put them in the freezer for 1 hour. Place
the brown sugar and 1/4 cups hazelnuts in a
blender and grind together until fine. Place the
frozen bananas, ice cubes, milk, and rum in the
blender with the sugar and nut mixture. Blend
until smooth. Pour the smoothies into 4 goblets
or tall glasses. Garnish with chopped nuts, if
desired. Serve immediately.
Recipe
Smoothie
GUAVA SMOOTHIE
1 frozen banana
1 cup of frozen strawberries
1 cup peach sorbet
1 can guava nectar
Blend until smooth.
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