Banana Bread Gluten Free
3 ripe bananas 1/2 c honey
2 tbs. Coconut oil 3/4 tsp baking soda
1 tsp vanilla 1/2 tsp. Baking powder
3 eggs 1/4 tsp salt
1 1/3 c almond flour 1/2 c chopped walnuts
1/4 c gluten free pancake mix or 1/2 tsp. Xanthum gum
Preheat oven to 325 F.
Oil bottom of pan with coconut oil. 11x 7 pan
BANANA NUT BREAD with Honey
3 ripe bananas ½ C honey
6 Tbs. Butter melted ¾ tsp. Baking soda
1 tsp. Vanilla ½ tsp. Baking powder
2 eggs, slightly beaten ¼ tsp salt
2/3 C whole wheat flour ½ C walnuts, chopped
2/3 C white flour
Preheat oven to 170 C. Butter bottom of two small loaf pans or one large one. In a medium bowl, mash ripe bananas. Add melted butter, vanilla, honey, eggs and mix. In a large bowl, mix flour, soda, baking powder, and salt. Add banana mix to dry ingredients and stir batter just until flour is moist. Mix in nuts. Divide mixture into pans. Bake 40-42 minutes. Cool and turn out of pans within five minutes. Freezes well.
Crust: Generously butter the bottom only of a 9” or 10” springform pan. Mix 1¼ C finely crushed graham crackers, 2 Tbs sugar and a dash of cinnamon in a bowl. Add 2 Tbs melted butter and combine to form a course mixture. Pat mixture firmly into bottom only of pan.
Filling: Cream four 8 oz packages of cream cheese at room temperature. Add 2 C sugar and beat until light and fluffy. Add six beaten eggs on at a time, mixing well after each egg. Add 2 tsp vanilla extract and fold in 16 oz of sour cream. Pour into springform pan.
Baking: Bake in center of preheated 375 deg oven for 45 minutes. Turn oven off and let cheesecake cool in oven for one additional hour with oven door closed. Remove from oven, carefully run a sharp knife around inside perimeter of pan to help prevent cracking, and cool to room temperature. Remove outside rim of springform pan, place in airtight container to prevent drying, and refrigerate for about eight hours before serving. Store in refrigerator. Cake freezes well.
In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.
2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar and/or crushed vanilla wafers
3/4 C butter
2 C sugar
4 eggs one at a time
1 tsp vanilla
cream together and add:
1 ¾ white flour
1 tsp salt
5 Tbls cocoa
¾ tsp baking soda
add ¾ C chopped walnuts
Bake for 20 minutes at 350 in greased and floured 9” X 13” pan.
Six Threes Ice Cream
Combine the following and churn in ice cream freezer:
3 C heavy Cream
3 C milk
3 C sugar
juice of three lemons
juice of three oranges
three ripe bananas, mashed
(can substitute 6 C half and half for cream and milk)
CHICKEN POT PIE WITH CELERY SEED CRUST
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cut up cooked chicken
1 (10 oz.) frozen mixed vegetables
2 c. flour
2 tsp. celery seed
1 tsp. salt
2/3 c. plus 2 tbsp. shortening
4-5 tbsp. ice water
In saucepan, melt butter over low heat. Blend in flour,
onion and seasonings. Cook, stirring, until mixture is
bubbly. Remove from heat and stir in chicken broth and milk.
Heat to boiling, stirring constantly. Boil; stir 1 minute.
Gently stir in chicken and frozen vegetables; set aside.
Prepare pastry by measuring flour, celery seed and salt in
bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a
time, mixing until all flour is moistened and dough almost
cleans side of bowl. Gather dough into ball.
On lightly floured board, roll 2/3 of the dough into a 13
inch square. Ease pastry into a 9 x 9 inch square pan. Pour
filling into pan. Roll remaining dough into square; place
over filling. Cut slits in center to allow steam to escape.
Bake at 425 degrees for 30-35 minutes. Yield 4-6 servings.
3 – 14 ½ oz cans chicken broth
2 - 9 oz packages of refrigerated cheese filled tortellini
1 – 14 ½ oz can diced tomatoes, undrained
4 green onions, chopped
2 garlic cloves, minced
2 tsp minced fresh basil or 1 tsp dried basil
garnish with shredded Parmesan cheese
Bring broth to a boil in a large saucepan over medium-high heat. Add tortellini and next four ingredients. Reduce heat and simmer for 10 minutes. Garnish if desired. Yields 12 cups.
¾ Cup butter, softened 1 ¼ Cup flour (1/2 white, ½ whole wheat)
¾ Cup sugar 1 teaspoon baking (bicarbonate) soda
¾ Cup light brown sugar ¾ teaspoon ground cinnamon
2 eggs ½ teaspoon
1 teaspoon vanilla 2 3/4 Cups rolled oats
1 Cup raisins
Preheat oven to 190 C. In a large bowl cream butter and sugars together until light and fluffy. Add eggs and vanilla and mix together. In a separate bowl, combine flour, baking soda, cinnamon and salt. Add dry ingredients to sugar mixture and mix together. Add oats and raisins and stir together until blended. Drop rounded teaspoons of batter onto an ungreased cookie sheet and bake at 190 C for about 10 minutes. Cool on sheet for 2 minutes and remove to a wire rack to completely cool.
Ideas for life.
Information on this website is personal to me and in no way is an endorsement of a product, medical advice or advice for child rearing. Travel advice is only for you to get ideas and not a guarantee of a perfect vacation. The creations I make are for my friends and family. I can only share how I make my creations with you and I am not responsible for your creations.