DOUBLE BANANA CUPCAKES AND BREADS WITH APRICOT GLAZE AND COCONUT RECIPE

If you love very banana cakes  and also banana-custard pies you will love this mix for very tender and moist cupcakes, muffins and loaves; the loaves are very very dense and moist, allow to cool in pans then unmold very carefully as they eat like sliced custard.

This recipe makes 12- 18 cupcakes

  OR 2 large loaves

preheat oven:
375f for loaves they take about 35-45 mins

 400f for cupcakes they take 20-25 mins

 
3/4 cup sugar


1/2 cup softened butter

2 cups mashed very ripe bananas with extra1/4 cup sugar added (this makes them release their juices more before baking)

2 medium eggs well beaten

4tbsp milk

2tbsp live plain yogurt (or sour the milk with 1 tsp lemon juice and add 2 more tbsp milk)

1tsp vanilla extract (optional)

2 cups  flour or 50:50 mix  ( I used 50:50 mix wholewheat and all purpose)

1 tsp baking soda

2 tsp baking powder

pinch sea salt



Cream the butter and sugar and beat in the eggs  and continue to beat until light and lemony color.
Add the milk, mashed bananas,yogurt and vanilla and mix well.
meanwhile Add all the dry ingredients together well, then fold into the egg mix, and combine well (at this stage do not beat the batter).
Pour into greased and lined pans, filling 3/4 full
(for the cupcakes I used paper liners which I also sprayed with oil to stop them sticking, I well greased the cake pans too)

Bake on middle shelf for times above

The loaves are ready when they yield slightly to firm pressure and they will deflate as they cool..The cupcakes will be golden brown and  will  also slightly deflate as they cool.

While either cake style is still warm, brush with some warmed apricot jam (heat 1/2 cup jam with 3 tbsp water and mix until it  becomes a thin sauce, it will firm up as it cools).
Sprinkle with organic unsweetened coconut (optional), I do it for easy transporting.
The apricot glaze add a sharp contrast to the sweet and creamy cakes.


Great eating and very healthy...packed with potassium and fiber.

You WILL want to make these a food group.

RECIPE: CARROT PUDDING...this a great way to introduce more vegetables to your family's meals

This is a great steamed pudding and can be served with a warm vanilla custard or cold cream.
Very economical as it only contains 2 eggs and makes enough for  8 - 10 portions..great for family gatherings or cook and freeze the recipe in smaller portions for quick mid week meals.

In a large bowl mix together well and set aside for 1 hour
1 cup grated peeled raw potatoes
1 cup grated carrots
1 cup very cold shredded butter or margarine
2  cups sugar 
2 well beaten eggs.
2cups raisins
1/2 cup mixed peel or the zest & juice from 2 oranges or 2 lemons


After 1 hour
Combine in a cup:
4tsp baking soda and 1 tbsp hot water  and add this to the fruit mix along with:

3 cups all purpose flour
1 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground all spice
1/4 tsp ground nutmeg

Mix very well to combine


Then fold in 1/2 cup chopped nuts (optional)

Pour into buttered ovenproof pudding bowls or cans.
Filling 2/3 full.
Cover tightly with buttered parchment secured with kitchen string.

BECAUSE OF THE ACID FROM THE FRUIT DO NOT APPLY DIRECTLY TO FOIL PANS NOR COVERS, TOP WITH PARCHMENT FIRST THEN THE FOIL, LINE FOIL PANS WITH PARCHMENT FIRST.

Steam  in a double boiler or pan of boiling water  (take care not to let it dry, and top up with more boiling water as necessary).

 1 1/2 hours for smaller bowls ( 1 pound)
 and 2 hours plus for larger ones. ( 2-3 pound)

They are cooked when the top is firm to the touch,and they have risen over the top of the cans.

Remove from the pan using towels.

Wait 20 mins then unmold onto a warm plate and serve with sauce.

For extra flavor add any hard liquor to the mix before steaming or keep for the holidays and pour over 2tbsp hard liquor every 2 months after it has been steamed.
Store for the holidays in a fridge or very cold, dry place.

MAY COOKIE(S) RECIPES OF THE MONTH: PEANUT BUTTER "MACAROONS" & POLVORONES

Roasted nut butter "Macaroons"

Round Polvorones

Crescent shaped Polvorones

HERE ARE 2 RECIPES THAT WILL SUIT ANY TASTES.

THE FIRST ONE IS  A ROASTED NUT BUTTER-CHOCOLATE "MACAROON MADE WITH CRISP RICE CEREAL, THE OTHER IS A COOKIE TRADITIONALLY SERVED AT MEXICAN WEDDINGS, MADE WITH CHOPPED PECANS OR WALNUTS.



ROASTED NUT BUTTER "MACAROONS"


This recipe makes about 18 cookies with my taste testers I think we have 4 1/2 left.


2 large egg whites at room temp.
3/4 cup sugar
2 cups crisp rice cereal
2 tbsp. unsweetened cocoa
1/3 cup roasted smooth nut butter (cashew, almond or peanut are fine)
1/8 tsp sea salt

PREHEAT OVEN 375F MIDDLE SHELF

Beat egg whites until stiff not dry.
GRADUALLY FOLD IN SUGAR AND CONTINUE BEATING.
Fold in the cocoa and beat well.
Fold in the crispy rice, nut butter and salt.
Mix well and drop by teaspoonfuls onto a well greased cookie sheet ( or a parchment lined one).
Bake for 20-30 mins.
Remove from oven
Cool on sheet for 20 mins, and then transfer with a  spatula to wire rack and store in airtight container.

POLVORONES  Mexican wedding "cakes"

This makes 24-36

PREHEAT OVEN 325F

all ingredients at room temp.

1 cup butter
1/2 cup powdered sugar
1 tsp vanilla
2 cups all purpose flour
1/2 cup chopped pecans or walnuts
1/8 tsp sea salt
  powdered sugar to dust 


Method:

Cream butter and 1/2 cup powdered sugar carefully as it tends to fly everywhere.
Add the vanilla, then the flour, salt and nuts.
Shape into 1 inch balls or 2 inch logs (the logs are bent into crescent shapes).
Place on ungreased baking /cookie sheet.
Bake 20-25 mins. until lightly browned.
Remove from oven and roll warm cookies in more powdered sugar.
Cool on wire racks.
To serve sprinkle with more chopped nuts (optional)

globally adaptable RECIPE:FRESH FRUIT CUSTARD PIE WITH STREUSEL TOPPING

Here's a simple recipe that will "blow anyone's socks off!". Great for entertaining or just a home cooked dinner. The photo above was made with fresh blueberries.

Please try and use fresh seasonal fruit for best flavors.

You may use any RAW RIPE, peeled and chopped fruit:  Apples, pears, berries (leave whole), rhubarb (poach until tender, then drain before adding), pineapple, pitted cherries & etc.

for 1x 9 inch pie;:

Oven Lower shelf (1/3 down)  preheat 425F


1 x14oz can condensed sweetened milk  ( do NOT use evaporated milk)

1 tsp ground cinnamon (optional)
2 large eggs beaten
1/2 cup hot (previously boiled and cooled) water
3-4 cups prepared fruit
1 unbaked 9 inch pie shell
1 cup packed brown sugar
1 cup all purpose flour or 50:50
1 stick butter or margarine
1 cup chopped roasted nuts

Method:

In a medium bowl combine the flour, sugar, mix well then run in the butter, to form "breadcrumbs". Mix in the chopped nuts, set aside. 

In a large bowl combine the milk, warm water, fruit, cinnamon, mix well then beat in the eggs & fold in the fresh fruit.
Gently put into the unbaked pie shell.
Sprinkle the top with the flour and nut mix.

Bake for 10 mins then reduce oven temp to 375F and continue baking for 30-40 mins or until golden brown.

Remove from oven.
Wait 10 mins then transfer to wire rack and allow to cool..cut into slices when cool and serve at  room temp for best flavors.

This one made with fresh berries

APRIL : "COOKIE OF THE MONTH RECIPE"..ROASTED SALTED NUT COOKIES

I used to do "cookie of the month RECIPE " on my old website and it was very popular, now I am re-introducing it on this blog site.
The cookie recipes are pretty old fashioned with an up-to-date twist, so they have all been TRIED and tested for generations....enjoy.


These cookie hail from Lake  Michigan  USA circa 1940's.
They traditionally used roasted salted peanuts, but  you may substitute  any roasted salted nut that you prefer,but DO chop them first before adding to the batter*.


This recipe makes 3-4 doz, depending on your spoon measures


1 cup butter or margarine
2 cups firmly packed dark brown sugar
2 large eggs beaten
2 cups all purpose flour ( or 50:50..if using this add another egg)
1/2 tsp sea salt
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 cup bran flake cereal (similar to Wheaties)
2 cups quick cook oatmeal (not instant)
1 cup chopped roasted salted peanuts* (do not use honey roasted as it will be too sweet)


PREHEAT OVEN 400F


Method:

Beat the margarine and sugar until light and fluffy.
Blend in the eggs and vanilla and beat well.
Meanwhile in another bowl, mix the flour, baking soda, baking powder and salt.
Add the flour mix to the egg mix and beat well.
Stir in the cereal and the oats and mix very well to incorporate.
Then stir  in the chopped nuts.

Cover and wait for 20 mins (I have found this makes a better cookie).

Drop by tsp. onto a lightly greased cookie sheet, 2 inches apart ( they do spread a little).
Sprinkle with a little granulated sugar if you wish.

Bake 10-12 mins. or until light golden.

Cool on tray slightly then transfer to wire rack. Cool completely .

If using measures larger than a tsp, then reduce the heat to 375f or they will burn before baking.

Press each cookie lightly with the tines of a fork before baking.

These go very quickly with anyone in the house...my taste testers demolished 2 batches  too easily!

RETRO RECIPE..WHOLE WHEAT BANANA-COFFEE-CHOCOLATE CAKE

This is a great  70yr old recipe I have upgraded to 21st Century, also I mixed it in my 1960's era electric stand mixer,(a recent acquisition).

You may make it by hand or by electric mixer your choice..


This recipe make a large loaf or a layer cake, I doubled the recipe to make 3 x 8 inch banana cakes.
Also note that the oven temp is just 325F as chocolate cakes tend to scorch quickly at higher temps and these bake for 40-60 mins depending on size of pans.


You will need:

2 1/2 cups wholewheat flour (or 50:50 all purpose and whole wheat)
3tsp baking powder
1/2 tsp sea salt

4 tbsp unsweetened cocoa powder

1 cup warm black coffee

1 cup sliced very ripe bananas*

1 1/2 cups sugar
1/2 cup vegetable oil (I used grape seed)
1 large egg, beaten
2tsp vanilla extract*

In a bowl beat the oil & sugar until light and lemon colored, this is also to dissolve the sugar in the oil, so it will thicken up.
Beat in the egg and vanilla, set aside.

In a large bowl blend the flour, salt, unsweetened cocoa and baking powder well.

Add the egg mix and the warm (not hot) coffee (warm coffee helps to "bloom" the cocoa powder).
Beat to mix, adding more coffee to produce a loose cake  batter (the amount of liquid depends on the freshness of your flour and your climate/humidity in kitchen)..thick enough to hold the fruit when added to the cake pan. Not runny enough to flow everywhere.


Pour 3/4's of the batter into a greased pan.

Then top with sliced bananas and the final 1/4 of batter.

Bake on middle shelf in a preheated 325f Oven.

Bake until too is set and yields slightly to pressure then remove from oven and cool completely in pans.

These may be frosted with chocolate frosting or topped with thick whipped cream or sour cream...for added decadence try just spreading with room temp nut butter.


Variations:

* add any fresh fruit...mashed strawberries, raspberries or pitted, bottled cherries are great.

* is also great with coconut extract, or almond extract in place of vanilla.
You may also drizzle with coffee when they are baked or a hard liquor  (rum, brandy, whisky) of choice

Great eating and simple too.

CALIFORNIA COOKIES..healthy cookies just got a MUCH NEEDED makeover

These are NOT your usual idea for a Health bar cookie, yet they are wonderful, tender and very very tasty; high fiber, packed with antioxidants and minerals and no high fructose corn syrup.
Great for any age group, although small children may have to avoid the dark chocolate.

Makes one  greased 9 x9 x 2inch pan

Preheat oven 350F

Fruit filling (recipe below)


The cookie crust:

1 cup whole wheat flour ( or 50:50  all purpose and whole wheat, or GF)
1 cup quick cooking rolled oats (not instant)
1/2 cup packed dark brown sugar or date sugar
1/2 cup unsalted dairy butter or coconut butter
1 tsp ground cinnamon (optional)


Mix all the dry together well in a bowl then cut in the fat to resemble breadcrumbs.
Press half the mix in the bottom of the greased pan and cover with the grated chocolate

1/2 cup grated dark chocolate (optional)

Gently spread the fruit filling over the chocolate layer and then crumble the remaining oat mix on top.
Pressing lightly into the fruit filling.
Bake 30-35 mins.
remove form oven and cool in pan.
Cut into bars when cold.

Fruit filling:

1 cup orange juice (pref. Fresh)
1 cup snipped pitted prunes* or dates (or a mix of both)
Place in saucepan bring to boil and simmer for 4-5 mins or until fruit is softened.
Add 
1/2 cup packed brown sugar
1/2 cup chopped raw nuts ( walnut, almonds, pecans, sunflower seeds)
2tbsp flour
1/8tsp sea salt
Mix well and cook until the mixture is very thick (stirring at all times as it can scorch)..takes about 5 mins.
Remove from heat and allow to cool before using.

Variations:
Try using snipped dried apricots and or dried figs*.
Add another spice in place of cinnamon, cardamon or allspice is nice.
In place of orange juice try with grapefruit juice or a mix of 1/2 orange and 1/2 lemon juice, for a less sweet version.
For holiday season add rum or whisky
You may also add ground flax seeds to the cookie mix as well as toasted sesame seeds.
Also replace half the fat with tahini for a richer flavor.

 For easier to use dried fruit, always soak them for a few hours in a little boiled hot water, not too much but enough to tenderize them without making them soggy, before cutting/snipping.
Drain off the excess water before using (here you may  also add Rose or orange flower water).

 

Coconut-oatmeal cookies..something to give coconut macaroons a "run for the money"!

Sometimes a light and not TOO sweet cookie is all you need, and there is something that will "blow your socks off" for their simplicity and their deliciousness (this HAS to be a word).


This recipe makes  approx 48, you can make smaller batches,  but why would you deprive yourself?

PREHEAT OVEN 375F

The secret is to use unsalted dairy butter and unsweetened (organic if poss.) shaved coconut.

1 1/2 cups granulated sugar
2 sticks room temp. butter ( 8ozs)

Cream together until light and fluffy
Add 3 large eggs well beaten and whip in ( this mix may curdle it is fine)

Beat in 3 tsp good vanilla extract
1/2 tsp sea salt ( OR 1/4 tsp reg salt)

IN another bowl mix together well, 
2 cups all purpose flour
1 1/2 cups quick-cook (not instant) oatmeal
1 tsp baking soda
1 1/2 tsp baking powder
1/2 cup raw wheat germ
1/4 cup wheat bran

Fold this into the egg mix and beat well.
Beat in 1 cup shaved coconut.

Using a tsp. form into walnut sized balls..the mix will be sticky, so keep some water handy to dip fingers into.

Dip the balls into granulated sugar and place on ungreased baking sheets 1 inch apart.


BAKE FOR 10-12 MINS OR UNTIL BASES & TOPS ARE LIGHTLY TINGED WITH CARAMEL COLOR.
Do not overbake as they will crisp up, on cooling.

Remove from oven and cool on tray then transfer to wire rack.

These are fabulous "almost little cakes", and go perfectly with any meal/snack time.

Store in airtight containers...yeah right you might have some to store after the taste testers try them!
 

YOU WILL FIND OTHER GREAT GOBSMACKED COOKIE IDEAS/RECIPES IN MY RECIPE FOR THIS BLOG AVAILABLE ON  www.amazon/kindle..
Check out the info on the main blog page and then down load the free viewing AP from amazon Kindle  for the book packed with great recipes covering over 200yrs of snacking