Friday, March 11, 2011

DELIGHTFUL STRAWBERRY- CREAM TOPPED CUPCAKES

Now I know what you are all thinking. Strawberry frosted cupcakes,
what's so great about that? Well let me just tell you!!!!. This is by far the best frosted cupcake I've ever eaten!
I found this recipe in the latest ((March/April) Southern Lady magazine
under the food section titled Neopolitan Dream.
And let me tell you, it is, oh it is!
It is suppose to be made using a half chocolate and
half vanilla cupcake, hence the name Neopolitan, I just used chocolate. I digress! Back to the frosting! This stuff tastes like you're eating a
strawberry milkshake. It is so darn good! You have got to try it! Along with an amazing magazine from cover to cover,
there are also so many other fabulous Neopolitan recipes
included- just go buy the magazine- you'll be so happy you did! There are two things in the recipe I changed. It called for strawberry jam- I used fresh mashed berries. And it called for Cool-Whip topping- I used fresh whipped cream instead.
So now- rush out and GET THE MAGAZINE!

Tuesday, March 8, 2011

BANANA NUT BREAD

This was one of the best loaves of banana nut bread I've ever made. It was so moist and tasty.


Can't you just smell that warm banana and those toasted walnuts.
It's just screaming to be eaten and served up with a
nice steaming cup of hot tea.Mmmmm.
Just look at all that moist goodness!
Sorry Ladies, gotta run- it's calling my name..........Teresa, Tereeeesa.

Banana Nut Bread
1 Cup of Toasted Walnuts
21/4 cups of flour
1 tsp of baking soda
1/8 tsp salt
1 1/2 cups of butter (brought to room temperature)
1 cup of sugar
3 eggs, beaten
3-4 very ripe bananas, mashed
1/4 cup of butter milk
Heat oven to 350 & butter and flour a loaf pan. Stir the flour, soda & salt together. Cream the butter and sugar, set aside. Add the eggs, buttermilk and bananas to the creamed sugar and butter mixture, beat 2-3 minutes on medium. Mix the dry ingredients by hand just until moistened and stir in the cooled walnuts. Pour into prepared pan and bake for 1 hour to 1 hour and 5 minutes or until toothpick come out clean. Cool for about 15 minutes in pan, then let cool completely before serving. Enjoy!!!!

NOTE: If you do not have buttermilk, you can use whole milk or 2% but make sure to change the baking soda to baking powder.



Monday, March 7, 2011

RUM RAISIN BREAD PUDDING

Since having a catering business, I find I often have a lot of leftover items that must be used or thrown out. Such was the case last week. I had a lot of dinner rolls that were really not in shape to freeze (stale from sitting out) and I hated to just throw them out. So I decided to make bread pudding. Oh, yeah! It was so good.

I used three large eggs, 1 1/2 cups of milk and 1 cup of mixed sugar (brown & regular)

Beat well until blended. Next, if you have rum, add about 1/2 cup or if not (like me) add 1 -2 tsp of rum flavoring, depending on your tastes. And then add a little vanilla to round it out.
Next, butter a casserole dish and tear the bread into bite sized pieces (about 3 cups). You can also add cream cheese as I did or you can leave it out. I used about 4 oz.
I then added a cup of white raisins that I had on hand.

And then poured the milk mixture over the top. Place in a 325 degree oven and cook for about 1 hour. You'll know it's done when the center is dry and a fork comes out clean.
Doesn't this look scrumptious! It can be served as is or with warmed heavy cream and brown sugar with a little flavoring then cooked down to a syrupy consisitancy. Oh, yeah it was so good!