Banana Foster Recipe

1/4 cup unsalted butter
1 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
4 scoops vanilla ice cream
4 bananas, cut in half lengthwise and cut in half

1. In a skillet, over low flame, stir in butter, brown sugar and cinnamon until brown sugar dissolves.
2. Add banana liqueur and bananas. When bananas start to brown slowly, add rum. Heat until rum is hot and tilt skillet to ignite. When flame goes out, gently remove bananas and place over ice cream. Spoon sauce over ice cream and serve at once.

Makes 4 servings.

Easy Chocolate Cake For Vegan

Not only is this recipe easy, it also happens to be vegan (no animal products used).
Ingredients

* 3 cups flour (680 grams)
* 2 cups sugar (450 grams) (read this first)
* 6 tablespoons cocoa (100 grams)
* 2 teaspoons baking soda (10 cc's = 10 ml)
* 1 teaspoon salt (5 cc's = 5 ml)
* 3/4 cup vegetable oil (200 cc's)
* 2 tablespoon vinegar (30 cc's)
* 2 teaspoon vanilla (10 cc's)
* 2 cup cold water (480 cc's)

Directions
Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake two greased, floured pans at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
source:boutell.com

Easy Black Forest Cake Recipe

Preparation:

1 box dark chocolate cake mix

1 can cherry pie filling

¼ c. water

2 tsp. cornstarch Bake cake according to directions on the box in a 9x13x2 inch pan. Slice in half length wise to make 2 layers. In saucepan, simmer pie filling, water and cornstarch until thick. Cool completely. Mix whipped topping and marshmallow cream together thoroughly.

To assemble: Spread bottom layer with 1/3 of whipped topping mixture, then cherry pie filling, then 1/3 more whipped topping. Set top layer on and use last 1/3 of whipped topping mixture on top. KEEP REFRIGERATED!

If desired, curls of semi-sweet chocolate or shaved chocolate can be used to garnish the top.

Hazelnut Shortbread Cookie Recipe

Cook Time: 12 minutes

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 cup hazelnuts or filberts, finely chopped
• 1 cup butter, softened
• 1/2 cup sugar
• 1/4 cup cornstarch

Preparation:

Measure all ingredients into a large mixing bowl. With hand held mixer at low speed, beat mixture just until blended. Scrape bowl with spatula a few times. Increase the mixer speed to medium; beat until well blended. Divide dough into 2 portions. Wrap each portion in plastic wrap; refrigerate for 2 hours.

On a lightly floured surface with floured rolling pin, roll half of dough into a 9- x 6-inch rectangle (keep remaining portion in refrigerator). With a sharp knife, cut dough lengthwise into 4 long strips, then cut each strip into 6 1 1/2-inch squares. With dull side of knife, lightly mark a criss-cross design in the shortbread squares, or make other designs. Place cookies, about 1 inch apart, on an ungreased baking sheet. Repeat with remaining dough.

Bake cookies in a preheated 350° oven for 10 to 12 minutes, until lightly browned. Remove cookies to a rack to cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen cookies.

source;theworldwidegourmet.com,about.com

Chocolate Shortbread Cookie Recipe

Ingredients:

* 8 ounces butter (2 sticks), room temperature
* 1/2 cup powdered sugar
* 2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 2 ounces unsweetened chocolate, melted
* 1/2 teaspoon vanilla extract

Preparation:
Combine all ingredients; knead with hands to combine. Press into lightly buttered pans (or roll out to about 1/2-inch on a floured board and cut into shapes). Bake at 325° for about 20 minutes.
Cut into wedges while warm or break apart.
img source:img.foodnetwork.com

Simple Shortbread Butter Cookie Recipe

A simple shortbread cookie made with butter, powdered sugar, and flour.

Ingredients:

• 1 cup unsalted butter, room temperature
• 1/2 cup powdered sugar
• 2 1/2 to 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• pinch of salt

Preparation:

Mix together the flour and salt in a bowl and set aside. Cream together the butter, vanilla and sugar until light and fluffy. Add the flour and salt mixture a small amount at a time, kneading into creamed mixture with your hands until you have a stiff dough which can be rolled. Do not overwork the dough. Turn dough onto floured surface and pat or roll out to 1/4" thickness. Cut into squares [or any shape you want] and place on an ungreased cookie sheet. Bake at 325° for approximately 15 minutes or until golden brown. Cool and store in airtight containers. Makes about 3 dozen.
source:scientificpsychic.com,about.com

Coconut Oatmeal Recipe

Easy drop cookies are made with quick oats and oatmeal, along with butter, brown sugar, and vanilla.

Ingredients:

• 1 cup butter
• 1 cup brown sugar, firmly packed
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup rolled oats, quick
• 2 cups coconut

Preparation:

Cream butter, add sugar slowly and beat until light and fluffy. Add eggs and vanilla. Beat well. Sift together flour, salt, soda and baking powder; add (stir in) in 4 parts. Mix in oats and coconut. Drop by teaspoons onto ungreased baking sheets. Bake in moderate oven, about 375° for 12 to 15 minutes, or until golden brown.
Makes about 5 dozen oatmeal cookies.
source:about.com

Oatmeal Cookies Easy Recipe

Old-fashioned oatmeal cookies are made with shortening, brown sugar, buttermilk, and spices.

INGREDIENTS:

• 1 cup shortening
• 1 1/2 cups light brown sugar, packed
• 2 eggs
• 1/2 cup buttermilk or regular milk
• 1 1/2 cups all-purpose flour, stir before measuring
• 1 teaspoon baking soda (decrease to 1/2 teaspoon if you use regular milk)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 3 cups quick cooking rolled oats
• 3/4 to 1 cup raisins

PREPARATION:

In a mixing bowl, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk.

Into another bowl sift together the flour, baking soda, baking powder, salt, and spices. Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins. With a tablespoon, drop onto greased baking sheets about 2 inches apart. Bake in a preheated 400° oven for about 10 minutes, or until lightly browned.
Makes 4 to 5 dozen oatmeal cookies.

No Bake Cookies : Peanut Butter Cups

Ingredients:

• 1 cup semisweet chocolate chips (6 ounces)
• 1 1/2 cups peanut butter
• 2 tablespoons butter
• 30 small foil candy cups

Preparation:

Combine the chocolate chips, 2/3 cup peanut butter, and butter in a large glass measure. Microwave on HIGH for about 1 1/2 minutes, until chocolate is melted. Stir until smooth. Pour half of the melted chocolate mixture into the bottom of small candy cups. Put the remaining peanut butter (3/4 cup plus 1 tablespoon) in a small microwave-save bowl and microwave on HIGH for 1 minute. Spoon peanut butter over of the chocolate layer in the foil candy cups. Cover with the remaining chocolate mixture.

Sweet Potatto Cobbler Recipe

An old fashioned sweet potato cobbler recipe.

Ingredients:

* 2 cups cooked and diced sweet potatoes
* 2/3 cup molasses
* 1/4 cup butter
* 1/2 cup milk
* 1/2 teaspoon ginger
* 1/2 teaspoon cinnamon
* pinch of salt
* 1 recipe for biscuit dough, see below

Preparation:
In a large saucepan, combine all the ingredients except the biscuit dough; bring to a boil. Roll out prepared biscuit dough. Cut part of rolled-out biscuit dough into cubes and drop into boiling mixture. Cut remaining dough in thin slices and place over top. Put the pan in oven and bake at 400 degrees F until the crust begins to brown.
Serves 6.
source:about.com

Classic Pumpkin Pie Recipe

Ingredients:

* 3 eggs, divided
* 1 cup canned solid pack pumpkin
* 1 cup sugar, divided
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground cloves
* dash salt
* 2/3 cup light or dark corn syrup
* 2 tablespoons melted butter
* 1 teaspoon vanilla
* 1 cup coarsely chopped pecans
* 1 prepared deep dish pie crust*


Preparation:
Preheat oven to 350°.

*If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake.

In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust.

In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture.

Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Fried Apple Pie Recipe

These fried apple pies are made with refrigerated biscuits and dried apples.

Ingredients:

• 8 ounces dried apples
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon butter
• 1 can (10 ounces) refrigerated flaky biscuits
• vegetable oil, for frying

Preparation:

Combine apples and water in saucepan; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until tender. Remove from heat and let cool, mashing slightly if pieces are large. Stir in sugar and butter; set mixture aside.

Roll each biscuit into a 5-inch circle on a lightly floured surface. Place about 2 tablespoons apple mixture on half of each biscuit circle. To seal pies, dip fingers in water and moisten edges of circles. Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal. Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer. Fry pies in hot oil (370°) over medium-high heat golden, turning once. Drain well on paper towels.
Makes 10 little pies.

Banana Split Trifle Made Easy

This recipe most give comfort to all those at my family reunion, cause there is never any left when I go to the dessert table.

Ingredients:

• 1 (3.4oz) pkg each vanilla & chocolate pudding
• 4 cups milk, divided
• 60 vanilla wafers
• 3 bananas, sliced
• 6 tablespoons chocolate syrup, divided
• 1 (15 oz) crushed pineapple, drained well
• 1 (8 oz) frozen whipped topping
• 10 maraschino cherries, drained and halved
• 1/4 cup finely chopped pecans

Preparation:

Cook pudding using 2 cups milk, following package directions. Refrigerate and allow to cool. Arrange 30 wafers in bottom of a 2 quart straight-sided bowl. Spoon vanilla pudding over wafers. Arrange sliced bananas over pudding. Drizzle bananas with 3 tablespoons chocolate syrup. Arrange 30 wafers over chocolate and bananas. Spoon pineapple evenly over wafers. Spoon chocolate pudding over pineapple. Spread whipped topping over chocolate pudding. Spreading to edges to seal. Cover with plastic wrap, and refrigerate overnight. Before serving, arrange cherries over whipped topping; sprinkle with pecans. Drizzle a bit more chocolate syrup over top. 8-10 servings.

Banana Pudding With Cream Cheese

Ingredients:

• 1 large box of instant vanilla pudding mix
• 1 (8oz.) soft cream cheese, at room temperature
• 1 large can of sweetened condensed milk
• 1 extra large whipped topping
• 2 large boxes of vanilla wafers cookies
• 10 large bananas

Preparation:

Prepare pudding, as to box, with mixer then set aside. Next blend cream cheese in another bowl, add milk and blend well. Then you can add your pudding to the cream cheese mixture and mix well. Then you are ready to add cool whip, you want to fold this in, but do not mix. And the last step is in extra large bowl you layer the bottom of the bowl with the cookies then the sliced bananas, and the pudding mixture and beginning with the cookies and layer a couple of times and finish with sliced bananas on top. Chill for 2 hours.

Easy Dessert Recipes: Banana Pudding

Arrange this delicious banana pudding in a glass serving bowl or individual dessert glasses.
Ingredients:

* 3/4 cup granulated sugar
* 1/4 teaspoon salt
* 1/2 cup all-purpose flour
* 3 cups milk, low fat or whole
* 3 large egg yolks
* 3 tablespoons butter, room temperature
* 2 teaspoons vanilla
* vanilla wafer cookies
* 3 to 4 bananas, ripe but firm
* sweetened whipped cream or whipped topping
* banana slices for garnish
* mint sprigs, optional

Preparation:
In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly stir in milk until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken.

In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the slightly thickened hot milk mixture. Return egg mixture to the double boiler, stir in the vanilla and butter, and continue whisking and cooking until well thickened. Remove from heat and set aside to cool slightly.

In tall dessert glasses or a 2-quart serving dish, make a layer of vanilla wafers then sliced banana. Spoon some of the pudding over the banana layer then layer more vanilla wafers and banana slices, topping with more pudding. Serve with whipped cream topping. If using short dessert dishes, use only one layer each of the wafers, banana slices, and pudding, and then top with a dollop of whipped cream. Garnish each serving with a few slices of banana and a mint sprig if desired.
Serves 6 to 8.
source:about.com

Cheesecake Making Video and A Brief History of Cheesecake

What’s your favorite birthday cake? For me, nothing beats cheesecake. In fact, I can’t imagine what the world was like before cheesecake was created!

Turns out, you’d have to search back pretty far to find a time when the Earth was cheesecake free. In fact, way back in 776 BC, long before the first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the first Olympic games. The Romans soon caught on and spread the divine taste of cheesecake throughout Europe. From there it was only a matter of time before European immigrants brought their cherished cheesecake recipes to America.

It seems that every region of the globe has embraced cheesecake in one form or another, adapting the recipe to local tastes and adding local flavors. In America, cheesecakes are typically made with a cream cheese base, but even here we vary the recipe by region. New York cheesecake is famous for its ultra-smooth texture and decadently rich flavor– achieved by adding extra egg yolks and a hint of lemon – and you’ll find other regional variations from Chicago-style to Pennsylvania Dutch. Many American bakers add sour cream for a creamy cheesecake that can be frozen without compromising taste or texture.

Italian cheesecakes generally use ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and often add gelatin for a light and airy consistency. The Greeks might use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans typically rely on cottage cheese or quark. The Japanese incorporate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and I’ve even heard you can find cheesecake in vending machines in Japan. Now why didn’t I think of that?

You’d be hard pressed to find a culture that doesn’t – or didn’t – enjoy a good cheesecake. Culinary historians cite cheesecake recipes dating back to the first century AD, with additional recipes floating around from the centuries that followed. You’ll find every imaginable flavor and topping in today’s cheesecake recipes, but the basic premise, baking creamy cheese with wheat and sweetener, has stood the test of time.

And let’s not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other tasty cheese-friendly flavors, or vegan versions of cheesecake-like desserts made with tofu. With so many varieties, you’d need a lot more than a “Cheesecake of the Month” club to sample them all!

Clearly, cheesecake has lived long and continues to prosper. Whether it’s a birthday cake, anniversary treat, or just a “Make-Everyday-Special” indulgence, cheesecake is an ancient delight that will never go out of style!
source: youtube.com & isnare.com

Oreo Cheese Cake Recipe

18 Oreos, crushed in blender
1/4 cup melted butter
24 oz cream cheese, softened
1 (14 oz) can condensed sweet milk
3 eggs
2 tsp. vanilla

Mix Oreos and butter and press in a greased 9 inch spring-form pan.

In a large bowl, cream remaining ingredients until well blended. Pour into spring-form pan.

Break up 8 Oreos and drop on top of the batter. Bake 45-60 minutes at 300 degrees F. Don't over-bake your cheesecakes or they will crack on top.


Cool to room temperature and chill in refrigerator before removing pan.
source:pastrywiz.com

Lemon Cheese Cake

Lemon Cheesecake

Serves 8-10

Crust:
1 1/4 cup graham cracker crumbs
4 Tbs. ground walnuts
1/2 cup butter, melted
2 Tbs. sugar
1 tsp. ground lemon peel

Filling:
1 1/2 pounds cream cheese, softened
1 cup sugar
1 tsp. vanilla
3 tsp. lemon juice
1 tsp. ground lemon peel
4 eggs

Glaze:
2 eggs
3/4 Cup sugar
1 tsp. grated orange rind
1 tsp. grated lemon rind
1/4 Cup lemon juice
2 Tbs. orange juice
2 Tbs. butter

Preheat oven to 350 degrees F.

Combine crumbs, nuts, sugar and lemon peel. Stir in butter until thoroughly blended. Press mixture firmly against bottom of 9" spring-form pan. Bake at 350 degrees F for 10 minutes.

In a large bowl beat cream cheese until creamy. At medium speed add sugar gradually, then vanilla, lemon juice, and lemon peel. Blend well.

Add eggs, one at a time and beat at medium speed for ten minutes, until fluffy. Pour into spring-form pan.

Bake at 325 F. for 45 minutes or until cheesecake is set. Turn off heat and cool for 30 minutes in the oven with the door ajar.

Glaze:
While cheesecake is baking, whisk eggs in a small saucepan until foamy.
Combine with sugar, rind, juices & butter in saucepan. Cook over low heat, stirring constantly until smooth & thickened. Cool.

Just before serving, spread evenly over cheesecake.
source:pastrywiz.com

Easy Cinnamon Cookies Recipe

Here is a quick and easy cinnamon cookies recipe:

Ingredients

* 1 cup sugar
* 1/2 cup butter
* 1 large egg
* 1 teaspoon vanilla
* 1 1/2 cups flour
* 1 1/2 teaspoons cinnamon
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* cinnamon sugar

Directions

1. In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
2. Combine flour, cinnamon, baking powder and salt.
3. Add to butter mixture.
4. Blend well.
5. Cover and refrigerate 2 hours or till firm enough to roll into balls.
6. Shape dough into small balls about 3/4-inch in diameter.
7. Roll in cinnamon sugar to coat.
8. Set cookies 1-inch apart on lightly greased cookie sheets.
9. Bake at 350° for 10 minutes or till the edges are lightly browned.
10. Cool slightly on pans, then remove to racks to cool completely.