Blueberry Banana Muffins

Blueberry Banana Muffins

You'll Need:


2/3 cup mashed banana
1 large egg
1/2 cup milk
1/3 cup vegetable oil
2 cups unbleached white flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup whole fresh blueberries


Procedures : Beat together mashed banana and egg until creamy. Add milk and oil; beat well. Measure in flour, baking soda, and baking powder. Beat well. Gently mix in blueberries. Spoon batter into oiled and floured muffin tins. Bake at 350 degrees for 15 minutes or until lightly browned. Cool on wire racks. Serve plain or frost with jam or fruit butter

Chocolate Truffle Loaf

Chocolate Truffle Loaf

You'll Need:


1/2 cup corn syrup
1/2 cup
1 stick butter
1/2 cup heavy cream
3 egg yolks
1 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract


Procedures : In double boiler or heavy saucepan, melt together chocolate, corn syrup and butter until they are bubbling slightly. While that is melting, beat together the 1/2 cup heavy cream with the egg yolks. When chocolate mixture is melted and mixed and slightly cooled, slowly add egg yolk mixture, beating continuously. It's important to mix the eggs in slowly and beat well as you wouldn't want scrambled eggs. Cook for 3 minutes. Let cool to room temperature, whisking occasionally. Beat the 1 1/2 cups heavy cream with the confectioners' sugar and vanilla extract until soft-medium peaks form. Fold this into the chocolate mixture until no streaks of white appear. Pour into a loaf pan, which has been lined with plastic wrap. Cover and refrigerate overnight

Lemon Drop Pie

Lemon Drop Pie

You'll Need:


1 cup lemon drops candy
1 3/4 cups boiling water
1/4 teaspoon salt
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3 eggs, separated
1/3 cup lemon juice
2 tablespoons butter
1 tablespoon grated lemon rind
1 baked 9-inch pie shell
  



Procedures : Pour water over lemon drops candy in saucepan and let stand two hours. Boil liquid until drops dissolve, stirring constantly. Combine dry ingredients. Sift into hot liquid: stirring constantly. Beat egg yolks until lemon colored. Add yolks and butter to thickened mixture and blend thoroughly. Cook three minutes. Add lemon juice and rind slowly; blend thoroughly. Pour into baked pie shell. Make meringue and brown meringue in the oven

Mississippi Mud Cake

Mississippi Mud Cake

You'll Need:


 2 sticks of margarine
 Half a cup of milk
 Half a cup of cocoa
 4 eggs
 1 1/2 cup self-rising flour
 2 cups sugar. 1 teaspoon of vanilla
 1 1/2 cup pecans, chopped
 Dash of salt
 1 small package miniature marshmallows



Procedures : Melt margarine; add cocoa with beaten eggs, flour and milk. Add salt and sugar. Beat well, then add nuts and beat more. Pour in greased pan 13*9*2 inches. Bake for thirty minutes at 350F. Pour marshmallows over cake while still hot. Put cake in warm oven until marshmallows melt

Cherry Peach Lasagna

Cherry Peach Lasagna

You'll Need:


Lasagna
 8 pieces lasagna, uncooked
1 (20 ounce) can peach pie filling
1 (20 ounce) can cherry pie filling
1 cup part-skim ricotta cheese
1/4 cup egg substitute
1 teaspoon almond extract
1/4 cup granulated sugar

Topping 
6 tablespoons flour
1/2 teaspoon cinnamon
3 tablespoons margarine
6 tablespoons brown sugar
1/4 cup quick oats
Dash nutmeg


Procedures : Servings: 12 to 15 Prepare lasagna according to package directions; drain. Spread can of peach pie filling in a greased 13 x 9-inch pan. Layer 4 pieces of lasagna over apples. In a bowl, mix together cheese filling ingredients: ricotta cheese, egg substitute, almond extract and white sugar; spread evenly over lasagna and top with the remaining 4 pieces of lasagna. Spoon can of cherry pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over cherry filling. Bake at 350 degrees F for 45 minutes. Let stand 15 minutes.
 Cut into serving pieces and top with a dollop of sour cream mixture. Cook's notes: Optional sour cream garnish: Mix 1 cup low-fat sour cream and 1/3 cup brown sugar. Chill and serve with lasagna