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Always have to remember that yeast is a living thing...and needs to be handled like a baby...warm water, something to eat and gentle handling. I do the first kneading instead of mixing, and I add a little more sweetener...but those are pretty minor differences. You're right....if the water is too hot, the yeast is killed and then you have flatbread. :| |
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This one isn't health food, but we like it...and it's a great way to use over-ripe bananas. When they are getting too spotty on the counter I toss them (in the peels) into the freezer, where they turn hard and black. When I want to bake a cake, I pull them out and let them thaw a bit on the counter. Rooster's Favorite Banana Cake Preheat the oven to 350 degrees. Mix together:
Once the dry ingredients are well blended, you'll add:
I put this into a bundt pan (cuz we like our cake by the bump, not the slice), but you can use a 9 x 13 rectangle or 2 regular cake pans if you prefer. Whatever you use, either grease and flour your pans, or spray Pam like crazy. Banana cake can grab on. The bundt pan takes 50 - 55 mins., layers might be done in a half hour...rectangle maybe 40 - 45 minutes. This is one you'll have to test with a cake tester or broom straw to make sure it comes out clean. The moisture content of bananas (and the size) vary widely....so times aren't exact. I don't frost it...we like it just the way it comes out of the oven....but I've always thought a caramel frosting would be yummy. Enjoy! :) |
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It does not last long...especially when you have a growing boy eat the last 5 bumps of itLOL |
I just have to say that I *love* all of these posts, the sharing of good food and simply having fun while enjoying yummy recipes and good times :D
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Hey, if y'all need a taste tester, do NOT hesitate to contact me. k? k.
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Ok...so I went to the store... and forgot to buy butternut squash.. Damon may have said "YAY!!!!"
I bought plenty of nanners to try out the nummy banana cake recipe... will have to taste test the first few loaves before I share with others in the house... :byebye: |
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Anyone have any sugar free recipes for those of us with Diabetes? Oh and PLEASE NO SPLENDA in it. Thank you ahead of time.
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I was looking at Jo's recipe for banana cake and it made me go look through all my old recipes that have been handed down to me. I was looking for the banana cake recipe I had and finally found it. It's a little different than Jo's recipe and I thought I'd also toss this one out there, too.
I'll make it quick and simple because it's how I got it, lol Banana Cake 1 1/2 cups sugar 1/2 cup shortening or margarine (honestly I use butter, my bad) 2 eggs, beaten 1 teaspoon baking soda 3 ripe bananas, mashed 2 cups flour 1 teaspoon baking soda Cream together sugar, shortening and eggs Mix the rest of the ingredients in and put in a 9x13 pan Bake 20-30 minutes at 350 degrees Oven temps vary so check it if you don't know your own oven Here's a quick frosting you can use after the cake cools 3 or 4 cups powdered sugar 1/2 cup margarine or butter softened ( yes, I use butter) 1 teaspoon vanilla 3 tablespoons milk In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary, add milk until frosting is spreading consistency, stir to blend. |
Where have you been all my life!!! I have a crazy SWEET TOOTH!!! My newest addiciton:
http://www.pauladeen.com/recipes/vie...ey_butter_cake Gooey Butter Cake Cake: 1 18 1/4-ounce package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1 8-ounce package cream cheese, softened 2 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 16-ounce box powdered sugar Directions Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. PAULA DEEN I HEART YOU!!!!!!!!!!!!!! |
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My parents and I are all type 2 diabetics so yes if anyone has any recipes for diabetics I know we'd all appreciate it (even the non diabetics)
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Excellent thread, yes!
As for the diabetics in the house, this will be a great topic to explore. I am not diabetic, but it runs in the family. And one of my ex's whom I just talked to yesterday is a diabetic that could really use my wisdom I have gleaned over the years. I am of the opinion that we are what we ear in many senses. And from my scientific study of the subject and observation of the many patients I have had in dire straights in the ICU's I have worked on, the artificial sweetners are the very bane of a diabetics life. They literally alter many neural pathways, and your taste buds are simply not designed for that level of sweetness. Many are like 900% more sweet than sugar. I think you can bake and cook using ingredients as close to the way G.d made them. Natural sweetners your body is designed to handle. I think exploring what works for you is always a good idea. I know many today enjoy using agave. Some love honey. And for those that do the artificial sweetner dance, stevia seems to work great. I have a very sensitive palette and it simply tastes bad to me. And I trust my taste buds, always. They know the truth. Keep it real, imnsho. Did you ever explore the history of who invented the artificial sweetners, how they came into being? They did not start off as sweetners, but as chemical warfare during WWII. Little know fact. Imo, they are killers still, slowly but surely. Diabetes keeps my profession in business, I have always said. Well that and testosterone can be linked to pretty much almost every admission into a hospital if you really want to think about it. But I am off topic a bit, sorry for my circuitous logic here. I think baking for diabetics will be a great topic to explore!!! Personally I like to use fruit as a sweetner and then advocate for a less is more approach in the consuming of it to keep those blood sugar numbers within normal limits. Yikes, gots to run, pool is calling my name! Will catch up with y'all laters. Have a happy, nutritionally delicious and satisfying day. d'who is getting moving to partake of that morning sunrise |
I wish I had a bread machine so I could start making my own low carb and high protein bread. It is like $6.00 a loaf. Thats crazy. And living in the desert, it is wayyyy too hot to use the oven in the warmer months. Does anyone have any good recipes for bread that are low carb, high protein??
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I was cooking and baking on and in a wood stove that was over 100 years old and I loved it. Stoking a fire, getting the temperatures just right, it was an art I learned over the years on my mountain there. I did not cook much in the heat of the day, nor bake. And many of my Native New Mexicans do their bread baking outdoors. And I even experimented as I always liked to do, trying to bake in a bbq, a smoker, and even a boy scout homemade solar oven experiment that went quite well. I love scientific method. And yes, many times I failed, but when it came out right, it was amazing and such fun for me. My butch at the time LOVED it. Was great at helping me collect the wood, split it and stack it for me. A win win situation. Twice, or thrice warm wood. First gathering the wood, cutting it, then the actual burning of it. Love it. but yet again I digress... Hope you get the bread making machine and enjoy it, but for me they simply don't do it for me. I gave the darned machine a good try, my ex enjoyed some of what it produced. But there were some glorious failures too, which taught me a lot along the way. And I did not like the bloody noise, too~! I don't see how the yeasties could like it, they are pretty sensitive creatures, imo. I am a tactile baker, chef. I have to touch it, see it, smell it... get to know it personally. Either way, enjoy it, however you want to try it. Much of cooking is an art as much as it is a science, imnsho. oh, another sort of bread we made a lot on the Steppe, the High Desert plateaus.... flat breads, ie homemade tortillas. YummmmO! Invest in some good cast iron and try some of those easy peasy, delicious carbs. Now I want a breakfast burrito in a homemade flour tortilla, with hatch green chile. Oh well... not today, but it is a lovely thought/memory. ~so much of memory is of the flavours of which we partook~ Sun is up!!! Glorious |
bumping the thread.. I will have to wait another week to bake anything since it is Passover for some of my household members. We have had some very interesting yet yummy alternatives.
Hope everyone is doing well and enjoying their weekend. hmmmm... I may have to make the banana bread and sneak it to work!! |
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I love to bake. Though the past few months I haven't had much time to indulge in the kitchen. The last recipe I tested was a play off of a caramel macchiatto from Starbucks. Chocolate cake with coffee glaze and caramel frosting. The test run got rave reviews from my coworkers. If I get time to bake in the next few weeks it's top of my list to make again and aim for perfection ;)
The chocolate cake wasn't "chocolaty" enough so the next go 'round will be devils food with dutch processed cocoa. The coffee glaze was smashingly yummy, not changing a thing there. And the caramel frosting was entirely too sickly sweet -- made with melted Brachs caramel candies. This time I'm going to ignore my lazy streak and make a real caramel sauce for the buttercream frosting. |
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Ok, its official!! I am finally feeling better enough to bake. I am going to try JustJo's banana cake today... everyone else is going to a Trans meeting so I will have the house to myself to bake!!
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Ok... I'm looking for help! :) I can't seem to get a straight answer yet, so I'm hoping maybe there will be a baking pro somewhere on the ol BP!
My muffins keep caving in the middle after I bring them out of the oven. It's like deflating tires, but faster. LoL. It only takes them 5 seconds to deflate. I'm thinking they need more flour, but not sure if I should raise it to 1 1/4 cups, 1 1/2 cups, or 2 cups. If anyone has any tips, secrets, suggestions please let me know. I want to perfecto my muffins. :) These are the ingredients: Pumpkin Spices Oil Flour Salt Applesauce Honey an egg Oats Vanilla Extract Baking Powder Baking Soda Bake at 375 for 15 to 20 minutes. My second try I left the oats out and did a full can of pumpkin instead of 3/4ths. I also tried half a cup of white flour/half a cup of wheat pastry flour. I was doing 1 cup of wheat pastry flour before. I also increased the honey to 1 cup instead of 1/2 a cup. Thoughts? |
Im thinking that the more "wet" ingredients, IE honey and pumpkin you put in, and the more dry ingredients you leave out... is going to have the cave in results.
Your flour is what makes the muffins rise... you get too much wet stuff and not enough flour, you're going to have wet and deflated muffins. Try going with the original recipe, but adding flour a hlaf cup at a time, until you get those suckers to stay fully inflated lol. Then again, I could be wrong, BUT I make muffins from scratch and mine always turn out. |
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Nice thanks for the tips! :)
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diabetic cake
Hi, haven't read all the way through the thread, but if anyone would like a recipe for a diabetic fruit cake, let me know. My mum makes it for dad and it's yummy. :D But then I like fruit cake (cos I'm a tad fruity ...)
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Nice thread. Your batter seems a little heavy. Have you tried grinding up the oats? I would suggest whipped egg whites for air and rise. Also as Morningstar suggested check dates on the soda and powder. Pumpkin can be tricky. Maybe a bread or tea cake format would be more satisfying than a muffin. But try the egg whites ans let me know if that helps. |
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Ok... I have tried making bread in the past, and have failed ... miserably lol SO... I am going to try ONCE more! Ive been baking most of my life. I baked my first pie, totally from scratch, crust included... when I was 7 or 8 years old. I baked my first cake from scratch when I was 10 years old. The pie was easier lol Now people love my apple pies, my whoopi pies and of course, my cookies (cookies are strictly a Christmas treat and I make 17 different kinds, about 85 dozen in all) and the one fruit bread that I can never seem to ever make enough of, is my banana nut bread. I actually stumbled onto a recipe, that with a few tweaks, is the best I've ever made or eaten. However, I just could never seem to get the hang of baking yeast risen bread. I think I know, now, what I was doing wrong. I was not allowing the yeast and water to rest for a bit before throwing in the flour. So.... the dough is a-rising. However, instead of making two loaves of bread, I will make one loaf and then make the other half of the dough into cinnamon rolls. So, we shall see what we shall see. If nothing else, it's been fun. I'll let you all know how it turns out! |
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The BEST homemade bread instructor out there <besides Jo> :) |
Well THAT was a collosal failure! LOL
The dough did not raise very well... although it WAS disturbed.. growling... but still.. this is exactly what happened before. I do not have the "light" bread touch, apparently lol |
OK, it wasn't AS bad as I thought, but it could have been MUCH MUCH MUCH better. The bread was so heavy if I dropped the loaf on my foot I would have broken toes. On the other hand, the cinnamon rolls turned out pretty good. (Saying that with the full knowledge that when you throw cinnamon, sugar and brown sugar on ANYTHING, it tastes better!) lol
I WILL NOT GIVE UP!! When cooler weather gets here, I plan on purchasing 25 lbs of flour, 20 envelopes of dry active yeast and I will NOT leave that kitchen (metaphorically speaking) until I have perfected the art of making light bread, darn it!!! Yeah! |
I make a rockin mean angel food cake! Everyone requests it when we are asked to make something to bring !!:byebye:
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For covered dish events, they like my chicken casserole and my ham or chicken "pot-pie", in quotations because Amish/Mennonite potpie is NOT a meat pie! lol I LOVE cooking and baking. I just need to figure the whole bread thing out :( |
Going organic!
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Elle* |
funny about the apple pie, mine has pears in it too. Try it, give a nice flavor !!
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i have avoided this thread, probably for obvious reasons lol... Sugar addiction - and lots of inner struggles..But i find myself so much more comfortable around baked goods these days. And it feels like a blessing, truly... i would love to get myself to the point that i could bake again, because i do soo love to cook & bake. i could bake, make it all pretty and colorful, and then gift it to those who enjoy baked goods.. i can handle the smell of baked cookies and pies again, those two were the hardest for me... i used to bake my own homemade bread, bagels and biscuits all the time for my family. And i had the best pizza dough recipe in town. And cupcakes, how cute are the decorated cupcakes these days? i want to concoct some yummy blended flavors and top them with pretty icing! i love, love, love decorating..And i love, love, love gifting! (since We're not sweet eaters at all!) |
My niece, mother of two (it's still hard to grasp that concept lol) makes cupcakes and a large cake for her two little one's birthdays.
This year, for her son's 1st birthday, she made cupcakes and a larger cake with a bug theme. She had beetles and bee's and grasshoppers... all made out of candy and or icing. The girl even had pretzle sticks with little green icing inch worms on them! I was IMPRESSED! I'd never have the patience... lol |
When my daughter was little I always made a "first day of school" cake. It was fun to celebrate the new school year. Also when I was little my mom took weekly cake decorating lessons. Every week we kids would enjoy her "lesson". My fav was the Barbie cake, which my two brothers balked at but ate anyway!:bunchflowers:
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