Banana Bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

http://simplyrecipes.com/recipes/banana_bread/

Banana Bread

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.


Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.


In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.


Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.


Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

http://www.foodnetwork.com/recipes/banana-bread-recipe/index.html

Coconut Rice Pudding Gourmet

Coconut Rice Pudding Gourmet | March 2004


Yield: Makes 4 servings
Active Time: 45 min
Total Time: 1 hr


1 1/2 cups cold unsalted cooked rice
3 cups whole milk
1/2 cup well-stirred canned unsweetened coconut milk
1/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla

Garnish: sweetened flaked coconut, toasted


Simmer rice, milk, coconut milk, sugar, and salt, uncovered, in a 2 1/2- to 3-quart heavy saucepan over moderate heat, stirring frequently, until thickened, about 40 minutes. Stir in vanilla. Serve warm.



Read More http://www.epicurious.com/recipes/food/printerfriendly/Coconut-Rice-Pudding-109236#ixzz1S0NpjOpD

Simple White Cake

Prep Time: 20 Minutes
Cook Time: 30 Minutes Ready In: 50 Minutes
Servings: 12


"A buttery white cake that comes together in minutes but tastes like you spent all day making it. "
Ingredients:
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract 1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

http://allrecipes.com/Recipe/simple-white-cake/Detail.aspx

Sweet Black Sesame Soup (Sesame Tong Shui)

This sweet soup is made with black sesame seeds, rumored to help prevent grey hair. Feel free to use Chinese rock sugar (available at Asian markets) instead of granulated sugar if desired. For an added touch, the soup can be garnished with crushed nuts, shredded coconut or softened, chopped Chinese dates.
Ingredients:
1 cup rice (long grain or short grain)
1 cup black sesame seeds
7 cups water
3/4 cup granulated sugar, or to taste
Boiling water as needed, depending on how thick or thin you want the soup
Preparation:
1. Soak the rice in cold water for at least 1 hour.
2. Toast the black sesame seeds in a frying pan on medium low heat for 1 - 2 minutes, until they are fragrant and the pan begins to smoke. Remove and cool.
3. Drain the rice and add to a blender with 3 cups water. Blend until smooth. Remove and clean out the blender.
4. Grind the sesame seeds in the blender until they are fully ground and the sesame smell is very fragrant. Add 1/2 cup water and grind briefly until the mixture forms a grayish paste.
5. Add the blended rice/water mixture to the sesame paste and blend.
6. In a large saucepan, bring the mixture to a boil with 3 1/2 cups water and the sugar. As soon as it starts to boil, turn the heat down to low and cook until the mixture thickens, stirring constantly (5 – 8 minutes). Note: Be sure to stir constantly or there will be splattering and the pot may burn. Add boiling water to the soup as desired, depending on how thick or thin you want the soup. Serve warm.

http://chinesefood.about.com/od/desserts/r/black_sesame.htm

Banana Crumb Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar

1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Vanilla Cupcakes

1/2 cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (optional)

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup (60 ml) milk



Read more: http://www.joyofbaking.com/VanillaCupcakes.html#ixzz0Y6E4bJCr

Old-Fashioned Chocolate Cupcakes

24 regular cupcakes / 350 degree oven


3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Chocolate cake

4 T flour
4 T sugar
2 T baking cocoa
1 egg
3 T water
3 T butter
1/2 tsp vanilla extract
1 tsp baking powder

All mixed and microwaved for 3 min. :)

Quaker's Best Oatmeal Cookies

1 1/4 c softened butter
3/4 c packed brown sugar
1/2 c granulated sugar
1 egg
1 tsp vanilla
1 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
3-4 c rolled oats

Heat oven to 375 F.

Beat sugars and butter together. Add egg and vanilla.

In another container, combine dry ingredients. Add to wet mixture. Stir in oats... and CRASINS!

Bake in 9x13 in pan for 25-30 min.

Cinnamon Craisin Swirl Bread

1 pkg yeast
2 1/4 c warm water
3 tbs + 1/4 c sugar, separated
1 tbs salt
4 tbs butter
6-7 c flour
1 c dried cranberries
1 tbs cinnamon

Combine yeast, 1/2 c water, and 1 tbs of sugar; Let stand until it bubbles.

Add remaining water, 2 tbs sugar, salt, 2 tbs melted butter, and half of the flour. Blend well. Add remaining flour in small batches.

Knead dough until smooth and elastic, about 10 minutes. Place the dough into a greased bowl and roll it around so that it is coated. Cover with a towel and let it rise in a warm place until doubled (about an hour).

Combine 1/4 c sugar and 1 tbs cinnamon.

Punch down the dough, stir in cranberries, and divide in half. Roll out into 18 x 9 in.

Sprinkle each with the cinnamon sugar mixture.

Roll up the dough and pinch the seams together. Place in greased loaf pans and brush the tops with 2 tbs melted butter. Let rise for 1 h.

Bake 425 F for 30 min. Remove and place on a wire rack to cool.

Egg cake - microwave

1/4 c butter
1/4 c sugar
1/2 c flour
1/2 tsp baking powder
1 egg
2 tbs milk

Cream the butter and sugar together. Gradually add milk, egg, and then flour. Microwave for 3 min

Monkey bread

1 pkg active dry yeast
1 c warm water
1/3 c sugar
1 stick of butter, divided: 3/4 stick (6 tbs) softened butter, and melt the rest.
salt
1 egg
3 1/2 c flour
cinnamon/sugar mixture

Combine yeast, sugar, and warm water and let stand until it bubbles. Add softened butter, salt, egg, and half of flour; beat well. Gradually add remaining flour. Knead 10 minutes before creating small tablespoon-sized pieces. Dip into melted butter and roll in cinnamon/sugar. Drop into greased pan.

Let rise in pan until doubled in size. Bake at 350 F for 30-40 minutes.