1 3/4 cup flour
1/2 tsp baking soda
1/2 cup shortening
2 eggs
1 1/4 tsp baking powder
3/4 tsp salt
2/3 cup sugar
1 cup mashed bananas
Cream shortening. Add eggs and sugar. Add dry ingredients alternated with mashed bananas. Bake at 350 for 1 hour.
You can also add nuts, chocolate chips, or baking cocoa.
Showing posts with label fruit. Show all posts
Showing posts with label fruit. Show all posts
Chocolate chip meringue nests
Ingredients
4 large egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 tsp vanilla extract
2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3 cups fresh fruit or berries (whole blackberries, blueberries or raspberries, sliced kiwi, peaches or strawberries)
Directions
PREHEAT oven to 300º F. Lightly grease baking sheets.
BEAT egg whites, salt and cream of tartar in large mixer bowl until soft peaks form. Gradually add sugar; beat until sugar is dissolved. Gently fold in 2 Cups morsels. Spread meringue into ten 3-inch nests with deep wells about 2 inches apart on prepared baking sheets.
BAKE for 35 to 45 minutes or until meringues are dry and crisp. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For Chocolate Sauce : HEAT evaporated milk to boiling in medium, heavy-duty saucepan. Stir in 2 Cups morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in sugar, vanilla extract and salt.
DRIZZLE meringues with Chocolate Sauce and fill with fruit; serve immediately.
4 large egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 tsp vanilla extract
2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3 cups fresh fruit or berries (whole blackberries, blueberries or raspberries, sliced kiwi, peaches or strawberries)
Directions
PREHEAT oven to 300º F. Lightly grease baking sheets.
BEAT egg whites, salt and cream of tartar in large mixer bowl until soft peaks form. Gradually add sugar; beat until sugar is dissolved. Gently fold in 2 Cups morsels. Spread meringue into ten 3-inch nests with deep wells about 2 inches apart on prepared baking sheets.
BAKE for 35 to 45 minutes or until meringues are dry and crisp. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For Chocolate Sauce : HEAT evaporated milk to boiling in medium, heavy-duty saucepan. Stir in 2 Cups morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in sugar, vanilla extract and salt.
DRIZZLE meringues with Chocolate Sauce and fill with fruit; serve immediately.
Curried Fruit
Ingredients
29 oz can sliced peaches, drained
15 oz can pear halves, drained
15.5 oz can pineapple chunks, drained
10 oz jar red cherries, drained
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup butter, melted
1/2 cup packed brown sugar
1 Tbs curryDirections
Place fruit, raisins and nuts in a 9 x 13-inch baking dish. Combine melted butter, brown sugar and curry. Spoon butter mixture over fruit. Cover and bake for 1 hour at 325°.
29 oz can sliced peaches, drained
15 oz can pear halves, drained
15.5 oz can pineapple chunks, drained
10 oz jar red cherries, drained
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup butter, melted
1/2 cup packed brown sugar
1 Tbs curryDirections
Place fruit, raisins and nuts in a 9 x 13-inch baking dish. Combine melted butter, brown sugar and curry. Spoon butter mixture over fruit. Cover and bake for 1 hour at 325°.
Clafouti
I found this recipe in Parade magazine, it looks SO good and it's healthy, too!
3 cups blueberries
2 tbsp candied ginger (chopped)
1/4 cup plus 1 Tbsp sugar
1 cup lowfat milk
3 eggs
1/2 cup flour
2 tsp vanilla extract
Block of chocolate, shaved (dark or bittersweet)
Preheat oven to 325. Butter a deep 10 inch pie plate or shallow baking dish. Arrange the blueberrieds and ginger in the bottom of the plate and springle with 1/4 cup of teh sugar. pour milk into a blender and add eggs, flour, vanilla, and remaining sugar. Blend until mixed. Pour batter directly from blender over the fruit. Bake for 25-30 nminutes or until calfouti is lightly browned on the edges. Top with shaved chocolate. Serve warm.
3 cups blueberries
2 tbsp candied ginger (chopped)
1/4 cup plus 1 Tbsp sugar
1 cup lowfat milk
3 eggs
1/2 cup flour
2 tsp vanilla extract
Block of chocolate, shaved (dark or bittersweet)
Preheat oven to 325. Butter a deep 10 inch pie plate or shallow baking dish. Arrange the blueberrieds and ginger in the bottom of the plate and springle with 1/4 cup of teh sugar. pour milk into a blender and add eggs, flour, vanilla, and remaining sugar. Blend until mixed. Pour batter directly from blender over the fruit. Bake for 25-30 nminutes or until calfouti is lightly browned on the edges. Top with shaved chocolate. Serve warm.
Blueberry Raspberry soup
Ingredients
1-1/4 cups blueberries
10 oz unsweetened, frozen raspberries, thawed
1/2 cup buttermilk
1/2 cup plain nonfat yogurt
1/2 cup vanilla flavored nonfat yogurt
Directions
Place 1 cup blueberries in a blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled. Place raspberries in a strainer. With the back of a spoon, press berries to remove juice and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled. To serve the soup, divide the blueberry mixture among two bowls. Divide the raspberry mixture in half and carefully add to one side of the blueberry mixture in each bowl. With the tip of a knife, swirl the blueberry and raspberry together. Garnish the soup with the remaining 1/4 cup blueberries.
1-1/4 cups blueberries
10 oz unsweetened, frozen raspberries, thawed
1/2 cup buttermilk
1/2 cup plain nonfat yogurt
1/2 cup vanilla flavored nonfat yogurt
Directions
Place 1 cup blueberries in a blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled. Place raspberries in a strainer. With the back of a spoon, press berries to remove juice and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled. To serve the soup, divide the blueberry mixture among two bowls. Divide the raspberry mixture in half and carefully add to one side of the blueberry mixture in each bowl. With the tip of a knife, swirl the blueberry and raspberry together. Garnish the soup with the remaining 1/4 cup blueberries.
Baked Apples
Ingredients
4 Small fresh apples
1/3 cup Any flavor sugar-free soda
Ground cinnamon, to taste
Directions
Wash apples and remove core, leaving about 1/2 inch on the bottom intact. Place in baking dish. Combine sugar-free soda and cinnamon and spoon it into the center of the apples. Cover with plastic wrap, vented on one corner. Microwave on high 4-6 minutes, rotating 1/4 turn after 2 minutes. Let stand 2 minutes before serving.
4 Small fresh apples
1/3 cup Any flavor sugar-free soda
Ground cinnamon, to taste
Directions
Wash apples and remove core, leaving about 1/2 inch on the bottom intact. Place in baking dish. Combine sugar-free soda and cinnamon and spoon it into the center of the apples. Cover with plastic wrap, vented on one corner. Microwave on high 4-6 minutes, rotating 1/4 turn after 2 minutes. Let stand 2 minutes before serving.
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