This recipe works great with pineapple as well. I usually serve it with some ice cream or whipped cream.
Ingredients:
2-3 bananas
2 sticks butter, softened
1 cup sugar, plus more for dusting
1 1/4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons vanilla extract
4 eggs
Directions:
1. Preheat oven to 350 F or 180 C.
2. Grease and sugar an 8″ loose base round cake tin. Line base with baking paper, if not using loose base tin.
3. Peel bananas and cut into even slices. Line bottom of cake tin with banana slices. Set aside.
4.In a medium bowl, whisk flour, baking powder, baking soda and salt. Set aside.
5. In a large bowl, cream butter and sugar together.
6. Mix in eggs, one at a time.
7. Mix in vanilla.
8. Stir in flour mixture until just incorporated.
9. Pour into prepared cake tin and smooth out top.
10. Bake for about 40 min or until toothpick comes out clean.
11. Cool in pan for 10 min and the turn out onto plate.
This video shows you how to decorate cupcakes with 3 different Wilton tips – 1M, 2D, 2A. The recipe for icing is great for adding color or flavoring and you can easily change to consistency to suit your needs by varying the amount of water added.
1 cup vegetable shortening
1 lb icing/confectioner’s sugar
1 teaspoon clear vanilla extract, or to taste
2 tablespoons water (add more to achieve desired consistency)
Directions:
1. Mix shortening and sugar in bowl. Add vanilla and water.
2. Mix until creamy and desired consistency is achieved.
This is a great recipe because it uses cocoa, which I always have on hand. It works great as a cake as well and will make a 2-layer 8 or 9 inch round cake.
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1 cup buttermilk
1/2 cup cocoa
1 teaspoon vanilla
1 stick butter, softened
2 eggs
Directions:
1. Preheat oven to 350F or 180 C.
2. Line 2 standard cupcake trays with cases and set aside.
3. In a bowl, whisk together the flour, baking soda and salt. Set aside.
4. In another bowl or 4-cup measuring cup, whisk together 1 cup of sugar, buttermilk, cocoa and vanilla. Set aside.
5. In a large bowl, cream together butter and remaining 1 cup of sugar. Mix in eggs, on at a time.
6. Completely stir in 1/3 of the flour mixture and then mix in 1/2 of the cocoa mixture. Next, stir in 1/2 of the remaining flour mixture and then mix in the remaining cocoa mixture. Finally, stir in the remaining flour mixture.
7. Divide evenly into cupcake cases.
8. Bake for about 20min or until toothpick inserted comes out clean.
9. Cool in pan for about 10min and then remove cupcakes to wire rack to finish cooling.
This recipe won me 3rd place at my county fair. They have a really nice peanut butter flavor and are easy to make. You can use creamy or chunky peanut butter and vary the size to whatever you like.
1 cup granulated sugar
1 cup dark brown sugar
1 cup vegetable shortening
2 eggs, beaten
3 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
2 tablespoons hot water
1 cup peanut butter
Directions:
1. Preheat oven to 350 F/180 C.
2. Mix ingredients in order.
3. Roll into balls, place on baking sheet and press with fork.
4. Bake for 14min or until just lightly golden.
This is an easy cake baked in a loaf pan with a lemon syrup. The lemon syrup is added while the cake is still warm so it absorbs into the cake – yum. A simple dust of icing sugar is all it needs to finish. This recipe calls for self-rising flour. If you don’t have self-rising flour, please see the note at the bottom for how to make it yourself.
1 stick butter
1 2/3 cups self-rising flour
3/4 cup sugar
1/4 cup milk
rind/zest of 1 lemon
2 eggs
Directions for Cake/Loaf:
1. Preheat oven to 180 C or 350 F.
2. Grease, line and flour loaf pan. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.
4. Add eggs, one at a time, and mix in completely.
5. Stir in half of the flour.
6. Mix in the milk.
7. Stir in the rest of the flour.
8. Stir in the lemon zest.
9. Pour batter into prepared loaf pan and bake for about 45 min or until cake tester (toothpick) comes out clean.
10. Remove loaf from oven and place on wire rack. While still warm, poke holes in the loaf with a skewer and pour lemon syrup over the top.
11. Leave loaf in pan to cool completely.
12. Once cooled, remove from pan and dust icing sugar over the top.
Ingredients for Lemon Syrup:
3 heaped tablespoons icing/confectioner’s sugar, plus more for dusting
Juice from 1 lemon
Directions for Lemon Syrup:
1. Place sugar and lemon juice in small saucepan over low heat.
2. Stir until sugar has dissolved.
3. Set aside until ready to pour over Lemon Cake.
Note: You can make your own self-rising flour using all-purpose flour, baking powder and salt. For every 1 cup of flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Whisk or sift together.
This is a moist, easy to make carrot cake. The cream cheese icing or frosting is very simple too. I’ve just done a very quick and easy way to decorate the cake using a bread/table knife, so no fancy decorating equipment required!
Ingredients for Carrot Cake:
1 1/3 cups flour
2/3 cup vegetable oil
3 eggs
1 1/2 cups carrot, grated
1 cup walnuts, chopped
1 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup crushed pineapple
Directions for Carrot Cake:
1. Preheat oven to 350 F
2. Grease and flour 2 x 8″ or 9″ cake pans
3. Mix flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt in a bowl
4. Mix in oil and eggs
5. Stir in carrots, walnuts and pineapple
6. Pour into prepared pans and bake for 30-35min or until toothpick comes out clean
7. Cool in pans for 10 min and then remove cakes from pans and cool completely on wire rack
Ingredients for Cream Cheese Icing:
2 x 8oz packages of cream cheese
2 sticks of butter, cubed
1 teaspoon vanilla extract
1 lb icing/confectioner’s sugar
Directions for Cream Cheese Icing:
1. Beat cream cheese in bowl until light and fluffy
2. Add butter and beat until fluffy
3. Add vanilla and mix in
4. Add icing sugar and mix well
5. Place bottom cake on a serving plate. Add a large spoonful of icing and spread to cover cake.
6. Add second layer of cake. Add remaining icing to top and spread over cake from center outward.
This is a great recipe that can be made into a variety of sizes. In this video I’m making muffins, but you can easily use a loaf pan or round or square cake pans. If you are using a cake or loaf pan, make sure you grease and flour the pan before pouring in the batter. You will also need to bake longer.
Ingredients:
1 1/2 cups flour
1 tsp baking soda
1/8 tsp salt
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
1 cup bananas, mashed
1 tsp vanilla extract
1/2 cup buttermilk
Directions:
Preheat oven to 350 F.
In a medium bowl, combine flour, baking soda and salt.
In another bowl cream shortening and sugar together. Add eggs, one at a time, and mix until combined. Mix in bananas and vanilla.
Add flour and buttermilk, alternating, beginning and ending with the flour mixture.
Pour into muffin cases.
Bake for about 15-20min. Check after 15min by inserting a toothpick/skewer into the muffin. If it comes out clean, with no crumbs or batter on it, the muffins are done.
Cool on wire rack.
These are easy and really tasty cinnamon rolls. They do take a little bit of time because they have to rise, but it’s definitely worth it. I halved the recipe below and changed a few things and they turned out great.
Cinnamon Roll Recipe:
Recipe courtesy Ree Drummond from The Pioneer Woman Cooks: Food from My Frontier for Food Network Magazine.
Total Time: 2hr 40min
Prep: 2 hr 20 min
Cook: 20 min
Yield: 40 to 50 cinnamon rolls
Level: Intermediate
Ingredients
For the dough:
1 quart whole milk
1 cup vegetable oil
1 cup granulated sugar
2 packages (4 1/2 teaspoons) active dry yeast
9 cups all‐purpose flour, plus more for dusting
1 heaping teaspoon baking powder
1 scant teaspoon baking soda
1 tablespoon salt
For the filling:
2 cups (4 sticks) unsalted butter, melted, plus more as needed
1/4 cup ground cinnamon, for sprinkling
2 cups granulated sugar, plus more as needed
For the maple icing:
2 pounds confectioners’ sugar 1/2 cup whole milk
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup strongly brewed coffee
Dash of salt
1 tablespoon maple flavoring or maple extract
Directions
For the dough, heat the milk, vegetable oil and sugar in a large saucepan over medium heat; do not boil. Set aside to cool to lukewarm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
Remove the towel and add the baking powder, baking soda, salt and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl.
Remove half of the dough. On a floured surface, roll out the dough into a large rectangle, about 30 by 10 inches, with a long side facing you.
To make the filling, pour 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar!
Beginning at the end farthest from you, roll the rectangle tightly toward you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls will be divine. When you reach the end, pinch the seam together.
Transfer to a cutting board and, with a sharp knife, make 1 1/2‐inch slices. One log will produce 20 to 25 rolls. Pour a couple of tablespoons of melted butter into several pie pans or baking dishes and swirl to coat. Place the rolls in the pans cut‐side up, being careful not to overcrowd.
Repeat the rolling‐sugar‐butter process with the other half of the dough and more pans. Preheat the oven to 375 degrees F. Cover each pan with a kitchen towel and let rise on the countertop for at least 20 minutes before baking. Remove the towels and bake for 13 to 17 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the icing: In a large bowl, whisk together the confectioners’ sugar, milk, butter, coffee and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add more sugar, butter or other ingredients as needed until the icing reaches the desired consistency. The icing should be thick but still pourable.
While the rolls are still warm, generously drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time…not that they last for more than a few seconds!
This is my new KitchenAid Mixer. It’s the 600 Series (575 watts) Professional Model in Plumberry. It comes with a 6 qt./5.7L stainless steel bowl, paddle beater, whisk, dough hook and pouring shield. I can’t wait to use it!
This recipe is great for using any flavour of chips you have. I’ve done half white chocolate chips and half peanut butter chips this time. You can even add some chopped up nuts or dried fruit and you can also vary the size (just make sure you adjust the cooking time accordingly).
Ingredients:
2 1/8 cup flour
1 tsp salt
1/2 tsp baking soda
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup melted butter
2 tsp vanilla extract
2 eggs
1 cup assorted chips, nuts, dried fruit
– Preheat oven to 180 C or 350 F.
– Beat melted butter and both sugars until light and fluffy.
– Add eggs, one at a time until well mixed.
– Add vanilla and mix.
– On low speed, add flour, baking soda and salt.
– Mix until combined.
– Mix in chocolate chips (or your combination).
– Place 1 inch size mounds (I use a cookie scoop to measure out my dough) of cookie dough on baking paper lined cookie sheets and bake for about 14-15min or until lightly brown.
– Let cool slightly and transfer to baking rack to cool completely. Store in airtight container. Makes about 36 (depending on size of cookies).
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