I have been baking this banana cake for literal decades…it’s probably one of the first recipes I learned how to make. I’ve changed it a bit over time…I used to include walnuts in the cake, but since Moose it allergic to nuts, now I leave them out, and just offer them as a topping for those that like them. To compensate for that, I started adding extra banana, and the flavor is unmistakable!
1 cup butter, softened
1 cup sugar
1 cup buttermilk
1 1/2 cups mashed, overripe bananas (about three bananas)
1 tsp. vanilla extract
2 cups flour
1 cup quick-cooking oats
1 1/2 tsp. baking soda
1/2 tsp. salt
Preheat oven to 350. Grease a 9×13 pan. Whisk together flour, oats, baking soda, and salt in medium bowl. Beat butter in bowl of mixer until light and fluffy. Add sugar and eggs; mix well. Add buttermilk, bananas, and vanilla; mix well. Stir in dry ingredients until just combined. Pour into prepared pan and bake for 35-40 or until toothpick inserted in center comes out clean.
I don’t always make Jäger sauce to go with schnitzel, but when I do, this is the recipe I love!
1 Tbsp. vegetable oil
1 white onion, diced
1 8 oz. can sliced mushrooms
salt and pepper to taste
1 1/2 cups water
1 beef bouillon cube or 1 tsp. bouillon granules
1 Tbsp. cornstarch
4 oz. sour cream
Heat oil in large skillet over medium heat. Add onions and mushrooms and season with salt and pepper. Sauté a few minutes until onions are soft. Add water and bouillon and simmer for about 20 minutes. Combine cornstarch and sour cream and stir into sauce. Cook over low heat until sauce thickens, taking care not to boil. Serve with schnitzel.
It’s been so long since I made linguine with clam sauce, I had to start from scratch on the recipe. I’m really happy with how it turned out, and I’ll definitely be making it again!
1/2 cup plus 1 Tbsp. butter
8 cloves garlic. minced
1 lb. fresh mushrooms, sliced
1 tsp. salt
1/2 tsp. pepper
1/4 cup white wine
2 10 oz. cans clams, undrained, plus 1 10z. can drained
1/2 cup chopped fresh parsley (or you can cheat like me and use a few Tbsp. dried)
1 lemon, juiced
16 oz. linguine, cooked and drained
Melt 1/2 cup butter in skillet over medium heat. Add garlic and mushrooms and sauté until golden. Stir in salt and pepper, then deglaze the pan with white wine. Add clams and juice and cook until heated through. Add parsley, remaining 1 Tbsp. of butter, and lemon juice and cook until butter is melted. Serve over linguine and top with parmesan cheese.
This recipe for a copycat of the famous Portillo’s chocolate cake is hardly new…you can find it all over the internet. And the special ingredient, mayonnaise, is hardly unique to Portillo’s…I’ve seen decades-old cake recipes use mayo as an ingredient. But just in case you’ve never run across this recipe for an amazingly moist chocolate cake with tons of frosting, I thought I’d share it here, too! It’s perfect for a birthday or other celebration!!!
1 box devil’s food cake mix
1 cup ice-cold water
1 cup mayonnaise
2-3 tubs milk chocolate frosting (yes, canned frosting, and you really can’t use too much!)
Preheat oven to 350.
Grease and “flour” (since it’s a chocolate cake, I used cocoa powder) two cake pans.
Combine cake mix, eggs, water, and mayonnaise in large bowl. Mix on low for 30 seconds. Increase to high and mix for 5 minutes more.
Pour into prepared pans and bake for 30-35 minutes, testing with a toothpick for doneness.
Cool on wire racks for 10 minutes. Turn out cakes and cool completely.
Level cake tops and frost the cake with lots of chocolate frosting. Seriously…Portillo’s uses two pounds of frosting in each of their chocolate cakes, so use more than you think you should! Top with sprinkles if desired.
I adapted this recipe from Mount Vernon’s website…their recipe is for a more sweet carrot fritter, and I wanted something a bit more savory…no matter how you look at it, though, they’re basically carrot donuts!
1 cup flour
1 tsp. baking powder
1 tsp. salt
juice of one lemon
1 cup cooked, mashed carrots
vegetable oil for frying
Mix together flour, baking powder, egg, salt, lemon juice, and carrots. Heat oil to 375 degrees. Carefully drop mixture by spoonful into the hot oil and cook until golden brown, turning once. Drain, sprinkle with additional salt, and serve.
I don’t have a lot of occasions to make punch (really, just for confirmation celebrations), but when I do, it’s the perfect punch. I’ve been making it so long, I don’t even remember where or when I found the recipe, but I sure am glad that I have it! I think the lemon juice is what makes it really special, and the Jell-O is another unusual and delicious addition!
2 1/2 cups white sugar
6 cups water
2 3 oz. packages strawberry Jell-O
1 46 oz. can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 2-liter bottles 7-Up or Sprite
Bring sugar, water, and strawberry Jell-O to a boil in a large saucepan; boil for three minutes. Stir in the pineapple, lemon, and orange juices. Divide mixture between two containers (I like to use a bundt pan to get a nice ring shape) and freeze.
Combine one container of frozen juice mixture with one bottle of soda in a punch bowl and allow to become slushy (you want to prepare this at least an hour before you plan on drinking it). Repeat with remaining portions, or save for another event.
I know…Christmas is over. And I know…eggnog can be kind of controversial. It seems you either love it or you hate it. But here, we love it. I’ve made it several times since Christmas because we enjoy it so much. Over the past few years, I’ve tried to perfect my recipe, and I think I’ve finally got it just the way I want it.
4 cups milk
10 whole cloves (more if you like the taste of cloves as much as I do!)
1 tsp. vanilla extract
1 1/2 tsp. ground cinnamon
12 egg yolks
1 1/2 cups sugar
4 cups cream
2 tsp. vanilla extract
1 tsp. ground nutmeg
Combine milk, cloves, 1 tsp. vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Raise heat and slowly bring milk mixture to a boil.
In a large bowl, combine egg yolks and sugar. Whisk until fluffy. Slowly whisk hot milk mixture into the eggs. Pour back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow to boil. Strain to remove cloves, and let cool for about 1 hour.
Stir in cream, 2 tsp. vanilla, and nutmeg. Refrigerate overnight.
We have made A LOT of waffles this year. Right now, one of our favorite kinds is a spiced waffle of my invention (more or less). It’s the perfect warm treat for a cool fall day!
2 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. hawaij (if you can’t find this spice blend, you can mix and measure from 1 Tbsp. ground ginger, 1 Tbsp. ground cardamom, 1/4 tsp. ground nutmeg, 1/4 tsp. ground cloves and 1/4 tsp. ground cinnamon…this blend is also great in coffee!)
2 c. buttermilk
1/3 c. melted butter
2 lightly beaten eggs
1/2 Tbsp. vanilla
Whisk dry ingredients in large bowl. Mix wet ingredients, and then slowly incorporate into dry ingredients until just blended. Cook according to waffle iron instructions.
I’m no expert on Chinese food, but I do know what kind of fried rice I like, and I’ve been trying to replicate my favorite fried rice for almost two decades now. I’m not claiming it’s authentic, but it is tasty, and it reminds me of the restaurant I used to like to eat at before it closed!
3-4 Tbsp. canola oil
1 onion, diced
Salt and pepper
5 cloves minced garlic
2-inch piece fresh ginger, peeled and minced
5 green onions, chopped, white and green parts separated
1/2 cup julienne carrots
4 large eggs, lightly beaten
4 cups cold cooked long-grain rice
1 tsp. sesame oil
2 Tbsp. soy sauce (or to taste)
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of canola oil. Add the diced onion to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, white part of green onions, and carrots and stir-fry until fragrant, about 30 seconds. Transfer to a large bowl.
Return the pan to the heat and add 1 Tbsp. of oil. Add the eggs and season with salt and pepper. Scramble eggs until almost set, then add to vegetables in bowl. Break the eggs up with a wooden spoon or spatula.
Return the pan to the heat and add 1 Tbsp. oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil, adding an additional Tbsp. of oil if necessary. Stop stirring, and then let the rice cook undisturbed until its gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Add the remaining green onions, sesame oil, and soy sauce. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper, if necessary. Serve.