What about these?
Shirebound's Banana Nut Bread
This is fast to prepare and so delicious! I don't own a blender or mixer, so I mix all of this with a big wooden spoon.
Preheat oven to 350 degrees
1/2 cup butter, softened
3/4 cup sugar
1-1/2 cups mashed bananas (about 2 medium)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped nuts (I use walnuts)
1. Cream the butter well and slowly add the sugar. Add the eggs, one at a time, and beat well between each addition. Stir in the mashed bananas.
2. Put the flour in a bowl, and slowly stir in the baking soda and salt. Transfer about a third of the dry mixture to another bowl, and stir the creamed mixture into it. Slowly add the rest of the flour mixture until everything is blended. Finally, sprinkle in the nuts and stir well to blend.
3. Grease a loaf pan (or use a non-stick pan). Scrape the batter into the pan and bake for one hour (or until the loaf is puffed and golden brown). Cool in the pan for ten minutes, then turn onto a rack.
1 cup (8 oz/250g) sugar
6 oz (185g) marzipan
3/4 cup (6 oz/185g) unsalted butter at room temperature
1/4 teaspoon almond extract
5 eggs at room temperature
3/4 cup (4 oz/125 g) plus 2 tablespoons all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1) Preheat oven to 350 degrees F (180 degrees C)
2) Butter an 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan
Oselle's note: This is a weird size for a loaf pan. I used a standard 10 x 6 x 3 inch pan, and adjusted the baking time a little.
Dust pan with flour. Shake out excess flour.
3) Using a food processor fitted with the metal blade, pulverize the sugar and marzipan together until it is in fine pieces.
Oselle's note: Here, the recipe says to transfer the mixture to a large bowl, and then beat in the rest of the ingredients. I mixed the whole thing in the food processor---saved me time and labor, and I'm sure it came out just as good.
4) Add the butter and almond extract and mix until light and fluffy. Add the eggs, one at a time, beating well after each addition until thoroughly combined. Sift together the flour, baking powder and salt over the egg mixture and mix until just thorougly blended.
5) Pour the batter into the prepared pan. Bake until a toothpick or thin knife blade inserted into the center comes out clean and the top springs back when lightly pressed, about 1-1/4 hours.
Oselle's note: If you're using the larger loaf pan, this only needs to bake for an hour. This cake burns easily.
6) Transfer the pan to a rack and let cool for 15 minutes. Run a knife blade around the edge of the cake and invert onto the rack. Lift off the pan and cool the cake upright on the rack for at least half an hour before serving. Can be served plain, with fresh fruit, jam or whipped cream.
I LOVE marzapan, and I have some, too. I'll take a look at these and see if they seem simple enough for the boys, whose kitchen skills are nil. ;-)
It's funny how I never stop and think, "Gee, Intheyear2004 is probably not this person's given name." Is Oselle your name? It's lovely!
Here's my favorite:
Chocolate chip cappuchino muffins:
Preheat oven to 375 degrees.
2 cups flour (I use whole wheat flour, cuz that's how I roll)
1/2 cup granulated sugar
1 tbsp baking powder
2 tbsp instant coffee (either regular or decaf--I use decaf at night)
1/2 tsp cinnamon
1 cup milk
1/2 cup vegetable oil OR applesauce (IMO, the applesauce gives it better consistency)
1/2 cup semisweet mini chocolate chips
In a medium bowl, mix the dry ingredients and set aside. In a larger bowl, beat the milk, egg, and applesauce. Mix together, then add the choc chips (don't overbeat). Spoon into greased or lined muffin tins, bake for 18-20 minutes or until they pass the toothpick test. Makes 8-12 muffins.
That ice water chocolate cake is a snap--you've had it once before. It can be gussied up with mini chocolate chips (add with dry ingredients) or cinnamon. Want the recipe?
If it's easy to send. (My only hesitation is that Juss does not like chocolate...but maybe Orville will want to make something different from Juss.)
Here it is. I've got it in my Palm:
Ice water chocolate cake
mix together well
3 cups flour
2 cups sugar
one half cup cocoa
1 tsp salt
2 tsp soda
2 tsp vanilla
2 tsp vinegar
one and a third cups vegetable oil
one and a third cups ice water
Beat until well-mixed
Put in greased and floured 13 x 9 inch pan.
Bake at 350 degrees for 40 to 50 minutes.
(You could also halve this and put it in an 8 x 8 or 9 x 9 pan.)
This is a good cake and pseudo-healthy with the carrots. Never mind the oil, the butter, and the cream cheese!
Carrot Cake and Cream Cheese Frosting
2 cups flour
2 cups sugar
2 teasp. baking soda
2 teasp. cinnamon
1 teasp. salt
3 cups grated carrots
1 teasp. vanilla extract
1 1/2 cup vegetable oil
Sift dry ingredients into a mixing bowl.
Mix in grated carrots, vanilla, eggs.
Beat, and add oil slowly.
Pour into a buttered 8"x12" pan, or two 8" diameter round pans.
Bake at 325 degrees for 35-45 minutes or until the center is done.
16 oz. cream cheese
2 sticks butter
2 tablespoons vanilla extract
2 lbs. powdered sugar
Beat cream cheese, adding butter, and vanilla.
Add powdered sugar in thirds, beating.
Frost cake, top with nuts.
Thanks. I'll pour over the choices later today and pick one to make with the boys tomorrow.
Pumpkin Poundcake with Cinnamon Glaze
3 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 1/2 cups unsalted butter, softened
2 cups sugar
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 tablespoons unsalted butter, softened
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
1 1/4 cups powdered sugar, sifted
2-3 tablespoons heavy whipping cream
1/3 cup coarsely chopped walnuts
1Heat oven to 325°F Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
2In medium bowl, whisk together flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg.
3In large bowl, beat 1 1/2 cups butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
4Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.
5In large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts.
6Let stand until glaze is set. (Cake can be made up to 2 days ahead.).
Umm, all my favorite cakes are chocolate or rum cakes, but what about scratch cornbread muffins? I've just perfected the sweet cornbread recipe, I'm still working on the savory.
Sweet Cornbread Muffins (makes 12)
1 cup yellow corn meal
1 cup flour
1/3 cup sugar
1/4 cup shortening, melted
1 Tbsp baking powder
1 1/3 cups milk
Preheat your oven to 450 F. Sift or mix all your dry ingredients together and put aside. Beat the eggs lightly, then add the milk and melted shortening and whisk. Stir in the dry ingredients until well combined then portion out into a greased muffin pan. If you want an additional sweet crust, sprinkle the tops with more sugar. Bake for 15-20 minutes at 450 F.
I'm not really sure how long really these should bake, I've been making this in half batches and baking for 20 minutes in a pan that makes two heart shaped cakes. I can do some recon tomorrow morning, my son never complains when I make cornbread.
The melted shortening is really important, they taste funny if you substitute oil. Put it in a little saucepan or a metal 1 cup measure and put it over low and it's not so bad to do.
If you want not so sweet muffins, use 4 Tbsp of sugar instead of 1/3 a cup and add 2 tsp of salt, but these still taste a little off to me and I'll probably fiddle with that recipe further...