1 box White Cake mix
1 3/4 cups mashed ripe bananas -- about 4
1 1/2 teaspoons apple pie spice
2 large eggs
1 cup fresh blueberries
3/4 cup cranberries -- dried or fresh
Preheat oven to 350°. Grease the bottom and 1/2 inch up the sides of two 8x4x2 loaf pans. Set aside
Combine cake mix, banana, spice and eggs until moistened. Beat by hand 1 minute (batter will be lumps). Fold in blueberries and cranberries.
Divide batter between pans and bake for 45 minutes or until test done.
Wednesday, May 12, 2010
Banana Blueberry Quick Bread
1/2 cup shortening
1 5/8 cups all-purpose flour
1 cup white sugar
2 eggs
1 cup mashed bananas
1/2 cup quick cooking oats
1/2 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries
Preheat oven to 350°. Grease and flour a 9x5 inch loaf pan.
In a medium bowl, dredge blueberries in 1/8 cup flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.
In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
Bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
1 5/8 cups all-purpose flour
1 cup white sugar
2 eggs
1 cup mashed bananas
1/2 cup quick cooking oats
1/2 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup fresh blueberries
Preheat oven to 350°. Grease and flour a 9x5 inch loaf pan.
In a medium bowl, dredge blueberries in 1/8 cup flour. Gently stir blueberries together with oats, nuts, 1 1/2 cups flour, soda, and salt.
In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in mashed banana. Add blueberry mixture to creamed mixture, and stir just until moistened. Spoon batter into the prepared pan.
Bake for 50 to 55 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.
Black Angus-like Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions -- chopped
2 cloves garlic -- pureed
Split french bread into halves horizontally. Mix butter, cheeses, mayonnaise, green onion and garlic in a bowl, blending well. Spread the cut side of bread with cheese mixture. Bake at 350° got 7 minutes. Place under broiler about 3 minutes longer. Cut into slices and serve.
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions -- chopped
2 cloves garlic -- pureed
Split french bread into halves horizontally. Mix butter, cheeses, mayonnaise, green onion and garlic in a bowl, blending well. Spread the cut side of bread with cheese mixture. Bake at 350° got 7 minutes. Place under broiler about 3 minutes longer. Cut into slices and serve.
Never Fair Prime Rib
1 any size prime rib
salt and pepper -- to taste
Preheat oven at 375°. Place beef in a roasting pan, uncovered. Bake for 1 hour. After the hour, turn the oven off....DO NOT OPEN THE OVEN FOR AT LEAST TWO HOURS.
For a RARE roast --- 45 minutes before serving turn oven to 300°.
For MEDIUM roast --- 50 minutes before serving time turn oven to 300°.
For MEDIUM-WELL roast --- 55 Minutes before serving tie turn oven to 300°
NOTES : This can be started in the mid afternoon. It was the best prime rib I had ever had. Cooked perfectly. Don't know why it works, but it does. Just remember DO NOT OPEN THE OVEN DOOR!!!
salt and pepper -- to taste
Preheat oven at 375°. Place beef in a roasting pan, uncovered. Bake for 1 hour. After the hour, turn the oven off....DO NOT OPEN THE OVEN FOR AT LEAST TWO HOURS.
For a RARE roast --- 45 minutes before serving turn oven to 300°.
For MEDIUM roast --- 50 minutes before serving time turn oven to 300°.
For MEDIUM-WELL roast --- 55 Minutes before serving tie turn oven to 300°
NOTES : This can be started in the mid afternoon. It was the best prime rib I had ever had. Cooked perfectly. Don't know why it works, but it does. Just remember DO NOT OPEN THE OVEN DOOR!!!
Spicy Beef Tenderloin
* Exported from
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
5 pounds beef tenderloin -- trimmed
3 tablespoons whole dried thyme
2 tablespoons onion powder
1 1/2 teaspoons ground cumin
1 tablespoon pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
3 small bay leaves -- crumbled
Combine all ingredients together except roast. Place roast in a large, shallow dish or Ziplock bag. Pour wine mixture over the top and cover tightly. Refrigerate for 8 hours, turning occasionally. Uncover tenderloin and place meat on a rack in a roasting pan. Insert a meat thermometer, making sure it doesn't not tough fat. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° for rare, 150° for medium, or 160° for well done. Transfer meat to platter and garnish with watercress, or whatever you have on hand.
NOTES : I have made this several times and it is wonderful. It just melts in your mouth. Excellent flavor and although the roast is expensive, it is well worth it for a special occasion.
1 cup port wine
1 cup soy sauce
1/2 cup olive oil
5 pounds beef tenderloin -- trimmed
3 tablespoons whole dried thyme
2 tablespoons onion powder
1 1/2 teaspoons ground cumin
1 tablespoon pepper
1 teaspoon ground cloves
1 teaspoon garlic powder
3 small bay leaves -- crumbled
Combine all ingredients together except roast. Place roast in a large, shallow dish or Ziplock bag. Pour wine mixture over the top and cover tightly. Refrigerate for 8 hours, turning occasionally. Uncover tenderloin and place meat on a rack in a roasting pan. Insert a meat thermometer, making sure it doesn't not tough fat. Bake at 425° for 45 to 60 minutes or until thermometer registers 140° for rare, 150° for medium, or 160° for well done. Transfer meat to platter and garnish with watercress, or whatever you have on hand.
NOTES : I have made this several times and it is wonderful. It just melts in your mouth. Excellent flavor and although the roast is expensive, it is well worth it for a special occasion.
Angel Hair Pasta with Spicy Shrimp
3/4 pound angel hair pasta or spaghetti
1 tablespoon olive oil
2 cloves garlic -- minced
1 pound frozen peeled and deveined medium shrimp -- thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons butter
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted. Toss the pasta with the shrimp mixture.
1 tablespoon olive oil
2 cloves garlic -- minced
1 pound frozen peeled and deveined medium shrimp -- thawed
3/4 cup dry white wine
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons butter
Cook the pasta according to the package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown). Add the shrimp, wine, red pepper and 1/2 teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter until melted. Toss the pasta with the shrimp mixture.
Wednesday, March 31, 2010
Susan's Special Salad
mixed salad greens
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans
NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing
1 large red pear -- washed and diced
1 large apple -- diced
1/4 cup craisins
1/4 cup crumbled feta cheese
1 handful chopped pecans
NOTES : This yummy salad is pretty and wonderful with Susan's Salad Dressing
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