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Moist Old Fashioned Banana Bread


Banana sour cream bread recipe

Jason Hill of Chef Tips shows you how to make a moist banana bread recipe that is sure to please your entire family!

This easy banana bread recipe makes a very moist banana bread.

You can turn it into a banana nut bread recipe by simply adding about a cup of gourmet black walnuts, which make the tastiest addition over traditional walnuts.

This recipe came from a bed and breakfast in the California mountains, and the secret to its moistness comes from sour cream!

It’s an old fashioned banana bread that you can easily picture coming from your grandma’s kitchen.

Your friends will beg you for this recipe for banana bread.

Enjoy, and we hope you enjoy our easy recipes! Thanks for Tubing In

Ingredients:
Four large ripe bananas (or six small)
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 cup butter
1 1/2 cups sugar
1/2 tsp salt
2 eggs
1 tsp vanilla
4 tablespoons sour cream

Mix dry ingredients together and sift. In a mixing bowl, cream softened butter with the sugar and salt. Mix in eggs, vanilla and sour cream. Mix until just blended.

Add flour mix to the batter. When making banana bread, use ripe soft bananas. Mash into bowl and add into mixture.

Spray a Bundt pan with cooking spray or grease with fresh butter. Pour batter into pan. Bake in preheated 350 F for 1 hour. If a toothpick comes out clean, its done.

Sour cream is the secret ingredient to this banana breads moist texture.

My wife and I have tried several banana bread recipes through the years and this is definitely our favorite. Give it a try. Youll be glad you did!

Moist Banana Bread Recipe 2 (Different Recipe From Other Website)

Moist Old Fashioned Banana Bread

 

Moist Old Fashioned Banana Bread
Not really into Old Fashioned Banana Bread? Try Bakery Style Banana Bread!
OMG I am sooo loving Fall right now!! I’ve been in a baking frenzy since it began and yesterday I woke up in the mood for some good ol banana bread. This is one of my favorite recipes for banana bread because it tastes exactly like the old school banana bread that my great grandmother use to make; super moist (without being soggy) on the inside, tons of banana flavor with that hint of cinnamon and vanilla and gorgeously golden on the outside. Other added bonuses: It’s very easy, stays incredibly moist for days, freezes well and that banana bread aroma that fills your home…priceless!
This banana bread never last long in my house, matter of fact…I made this yesterday and my husband finished up the last slice for breakfast this morning. I didn’t even get a chance to eat it with cool whip like I normally do. Ah well I’ve got10 bananas getting super black on my counter so hopefully this weekend I’ll be baking up some batches for myself and to give to others. (because I’ll never hear the end of it if my peeps found out I made this bread without sending some their way)
SOUR CREAM! Note* If you plan on making this bread and freezing it, add in a 1/2 c. of sour cream.
Ingredients (Makes 1 loaf)
1/2 c. butter, softened (1 stick)
2/3 c. brown sugar
2 eggs (beaten)
4-5 extremely ripe bananas (the blacker the better)
1/2 t. salt
1 t. baking soda
1 t. cinnamon
1/2 c. walnuts (optional)
1/2. c sour cream (optional if freezing)
Preheat oven to 350
Step 1. ) In a large bowl, cream together 1 stick of soften butter & 2/3 c. brown sugar.

Step 2.) Stir in 2 beaten eggs and 1 t. vanilla. (If adding sour cream, fold in after adding the vanilla)

Step 3.) Mash up 4-5 very ripe bananas with a fork or potato masher and add them to the mixture. Set aside.

Step 4.) In a separate bowl, add 1-3/4 c. of flour, 1/2 t. salt, 1 t. baking soda, 2 t. baking powder, & 1 t. cinnamon.

Step 5.) Give it a good whisk and then add in walnuts if desired. I used black walnuts just because they taste soooo good with bananas.

Step 6.) Slowly add the flour mixture to the banana mixture (half the bowl at a time). Gently stir JUST UNTIL COMBINED.

NOTE* PLEASE PLEASE PLEASE DO NOT OVER STIR! Or you’ll have a super densed, dry banana bread on your hands. I learned this the hard way. I have a habit of going overboard with stirring things. Banana bread only needs to be stirred just until the flour mixture is mixed in good. Once that is done JUST PUT THE SPOON DOWN AND RESIST THE URGE…I know it’s hard.

Step 7.) Pour the mixture into a greased and flour loaf pan and let it sit for about 10-15 minutes before placing into the oven. I don’t know what this does, just something I see my grandmother do all the time.

Step 8.) Place into the oven and cook for 60 minutes or until a toothpick inserted in the center comes out clean. 1 hour always works for me. When done, remove from oven & butter the top. Let sit in the pan for about 20 minutes before removing it to cool completely.

My grandmother says you shouldn’t cut banana bread (or any kind of bread) until it has completely cooled off because the steam inside the loaf keeps it moist. (don’t know if that’s true or not) and I don’t have the balls to question her when it comes to cooking.

ENJOY!!!!

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Posted by on February 25, 2011 in Cooking

 

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It Takes Some Huevos to Cook on a Ranch Food Wishes Cooking Recipe


Huevos Rancheros

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Bored with breakfast? Huevos rancheros, or ranch-style eggs, is a hearty, healthy, and very delicious breakfast. Watch how easy it is to make a fresh ranchero sauce, the key ingredient in this classic Mexican meal.

 

It Takes Some Huevos to Cook on a Ranch

I was very excited when I saw Huevos Rancheros on my assignment list for About.com. It’s one of those breakfast recipes that I love, but never remember to make.

Huevos Rancheros simplemeans ranch-style eggs, and if you’ve ever worked on a ranch, like I have (I picked corn one summer), you understand the importance of a hearty breakfast.

There are many variations of this dish, all which includes some kind of eggs topped with some kind of tomato and chili-based sauce. This video recipe shows a fairly traditional preparation with two slight twists. I like my ranchero sauce kind of smooth – where as most classic versions are quite chunky. Also, instead of the plain tortilla base, I slip in a slice of cheese for a little quesadilla action.

If you decide to go ahead and try this (and when you see the money shot at the end, you really won’t have much choice), you should follow my lead and have it with the rice and beans. I love homefries the much as the next ranch hand, but there’s something about the way the egg yolk and ranchero sauce mix together that works so well with frijoles refritos and arroz.

Since this recipe was produced for About, the following video link will take you off the site to watch the video, just don’t forget to come back. Enjoy!


Ingredients:
1 tbsp of tomato paste
1 tsp of vegetable oil
1/2 cup diced onions
big pinch of salt
2/3 cup diced green chilies – combination of hot or sweet i.e.jalapeno & Fresno chilies
2 cloves minced garlic
1/2 tsp chili powder
2 tsp oregano
14.5-oz diced tomatoes
1/2 cup of water
salt and cayenne pepper
Corn tortillas
Pepper jack cheese
2 eggs
Cilantro

 

 

 
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Posted by on February 24, 2011 in Foodwishes

 

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Food Wishes Recipes: Chicken Fettuccine Alfredo Recipe – How to Make Chicken Fettuccine Alfredo


I like it when the cheese starts to stick. Tha...

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Make some delicious Chicken Fettuccine Alfredo! Visit http://foodwishes.com to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!

Food Wishes Recipes: Chicken Fettuccine Alfredo Recipe – How to Make Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo – Since it was Loose, You Must Reduce

I usually don’t film things I’m trying for the first time. There is so much set up involved, and time invested when I do one of these video recipes, that it’s just too painful to have something not work and end up with nothing to show for all the effort.

I thought this chicken fettuccine Alfredo recipe was going to fit that description. I’m putting this recipe in the cookbook, and I wanted to try one that uses chicken broth, the same one used to poach the breasts, in place of some of the heavy cream.

I was so sure I had the right proportions that I decided to film it without a test. I was wrong, or as the kids say these days…Fail (which by the way, is getting really annoying, so cut it out).

The dish tasted great; the fortified chicken broth worked perfectly as a partial cream substitute, and I also managed to not use any butter or olive oil – another goal of this recipe. The problem, as you’ll see, is I simply had twice as much chicken broth as I needed.

So, in case I’m not clear in the video. You poach the breasts in 2 cups of broth, but before you continue with the recipe, boil that poaching liquid down to 1 cup and you will be in slightly-less-caloric chicken fettuccine Alfredo heaven.

Also, be sure to undercook the pasta by at least a minute, so you can allow it to absorb the sauce at the end, as it rests covered. The last piece of advice you’ve heard before… DO NOT attempt this recipe unless you have a nice hunk of Parmigiano-Reggiano cheese. It’s like the main ingredient, so that green can is not going to cut it. Enjoy!

Ingredients for 4 large servings:
2 large chicken breasts
2 cups low sodium organic chicken broth
1 pound fettuccine
2 cups heavy cream
4 cloves garlic, very finely minced
2 large egg yolks
1/4 cup chopped Italian parsley (in summer toss some nice fresh basil in for a little different version)
2 cups freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper to taste

 

 
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Posted by on February 24, 2011 in Foodwishes

 

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Food Wishes Recipes: Chocolate Egg Cream – New York’s Famous Chocolate Egg Cream Drink


White chocolate is marketed by confectioners a...

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Learn how to make New York‘s Famous Chocolate Egg Cream Recipe! Visithttp://foodwishes.com to get more info, and watch over 400 free video recipes. I hope you enjoy this Chocolate Egg Cream Recipe!

 

Food Wishes Recipes: Chocolate Egg Cream – New York’s Famous Chocolate Egg Cream Drink Recipe:

Chocolate, Egg, and Cream? Fuggeddaboutit!

This chocolate egg cream video was inspired by our recent trip to New York City, where my wife Michele and I enjoyed them on several occasions. As I watched the expression on her face while she sipped this unique treat, I knew I had to film a quick how-to as soon as we returned.

Contrary to the name of this New York City soda fountain classic, chocolate egg creams do not contain any eggs or cream. What is does contain is Fox‘s “U-bet” chocolate “flavor” syrup.

This uniquely American ingredient hails from Brooklyn, New York, and despite the picture of the woman on the label (why is she looking at me like that?), I love the flavor of this syrup. If you can’t find it, I’m sure a certain brand from Pennsylvania will do just fine.

Along with the chocolate come the simple additions of milk and seltzer water. The magic of this drink is how the minimalist design produces such a rich, yet refreshing chocolate beverage. In fact, one of the reasons the beverage was so popular in its time, it was considered a cure for indigestion!

There are all sorts of arguments about the origins of this drink (when it comes to sports and food, New Yorkers do seem to enjoy a good debate), but most chocolate soda fountain drink historians think this was invented somewhere in Brooklyn, in the 1920’s.

The technique is very simple, and as I suggest in the video, you’ll want to adjust the trio of ingredients to the ratio that you find most satisfying. Some prefer this very light and frosty with extra milk, others go for the darker, flatter and richer.

Enjoy!

Ingredients per glass:
1-2 oz chocolate syrup
1-2 oz cold milk
8-10 oz very cold seltzer water

 

 
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Posted by on February 24, 2011 in Foodwishes

 

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Hot Chicken Wings Recipe- Buffalo


Buffalo wings from a Pizza Hut in Portage, MI.

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~READ ME~
This video recipe will show you how to make delicious hot chicken wings with the perfect blend of spices. No soggy, overly breaded mess over here peeps! Just lightly crunchy, highly addictive, and downright bangin wings that will be star of your party!

This is one of my favorite buffalo wings recipe to take to a large party they are easy & simple with a SECRET INGREDIENT!

GET RECIPE:
http://divascancook.blogspot.com/2010…

GET Self Standing Measuring Spoons & Cups:
http://my2.tupperware.com/tup-html/Y/…

 

 
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Posted by on February 24, 2011 in Cooking

 

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How to Make Homemade Yeast Rolls : Grandma’s easy, quick dinner yeast rolls recipe


How to Make Homemade Yeast Rolls : Grandma’s easy, quick dinner yeast rolls recipe

 

GET RECIPE: http://divascancook.blogspot.com/2009…

This video will show you how to make homemade yeast rolls from scratch. This yeast roll recipe is so freakin easy and virtually error proof. It bakes up some soft, light and absolutely addictive rolls. Even if you aren’t good at making homemade yeast breads I KNOW you can make this recipe!

GET RECIPE:
http://divascancook.blogspot.com/2009…

 

 
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Posted by on February 24, 2011 in Cooking

 

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Sweet Potato Pie Recipe: Easy, Southern and Homemade Foodporn


Sweet-potato cream sauce

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Sweet Potato Pie Recipe: Easy, Southern and Homemade Video

Soulful Sweet Potato Pie recipe with a flaky crust just like grandma use to make! This recipe will show you how to make a homemade sweet potato pie from scratch, complete with an easy, homemade, buttery pie crust

This sweet potato pie uses fresh sweet potatoes boiled, mashed and seasoned with warm spices, sugar, cream and butter. Follow me as we make this southern delight from scratch! Not only is this pie good to make, but it goes great after a comforting meal or for the holiday dessert table. It goes fast so I always make two!

The sweet potato filling is sweet with the perfect blend of cinnamon, nutmeg, clove, and sugars. The homemade buttery, flaky pie crust pairs up perfectly with this pie!

GET RECIPE:http://divascancook.blogspot.com/­2009/11/southern-homemade-sweet-potato-p­ie.html

 
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Posted by on February 24, 2011 in Cooking

 

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