Peggy C's photos with the keyword: vanilla

Banana Bread put on rack to cool .. both loaves .. took one to the drum circle .. came home with an empty pan .. requests made to 'please make more?' .. - preheat oven to 350 degrees F, with rack placed in lowest position - pan sizes: 8.5 x 4.5 x 2.5 (2 loaves) or 9 x 5 x 3 (1 loaf) Recipe Ingredients: 1 c. sugar 1/4 c. unsweetened applesauce 1/4 c. butter / room temp. 1/2 c. eggs ... 2 eggs ... 1 1/2 c. mashed bananas .. 3 or 4 1/2 c. sour milk .. can use regular and just add vinegar or lemon juice to sour it 1 t. vanilla [ didn't use vanilla: used spices instead] 1 t. ginger & 1/2 t. allspice 2 c. Bob's Red Mill Gluten Free All Purpose flour 1/2 c. cornstarch [ if making w/regular wheat flour .. leave out cornstarch .. make flour amount= 2 1/2 c. all purpose flour ] 1 t. baking soda 1 c. chopped nuts [ opt ] -- but, if toasted ahead of time, taste so good Directions: In large bowl, put all dry ingredients. Mix well with spoon. [ not the nuts, yet ] For wet ingredients - mix well in a separate bowl. Combine wet ingredients into the dry; mix well. Add nuts and stir. Spoon into loaf pan [s] which have been greased on the bottom only. Bake the smaller 8.5 " pans for about 1 hour. The 9" loaf .. about 1 1/2 hrs. Note: baked 2 8.5" pans just under an hour. Toothpick inserted in center should come out clean. Remove and place on cooling rack for 10 min. Then, loosen sides of pan [s] and place top side up on rack to completely cool. Wrap tightly in plastic wrap and store at room temp. up to 4 days or refrigerate up to 10 days. Plan on making more and freezing them. ** For the Banana-Brandon topping: - slice bananas length wise & place over batter before baking - sprinkle a mix of cinnamon .. nutmeg .. ground cloves and either brown sugar or cane sugar .. this caramelizes on top. All this part is subject to how much intensity of spice you like. But, oh -- this is really good ! Would give credit to the original recipe, but have no idea where I got it. Have changed my baking to no wheat/gluten., but this one used to be made with regular flour. * all photos: © All Rights Reserved

root beer float... brown cow... it tastes the same! Vanilla ice cream and lots of root beer!

on display.. at ground level.

[ Another Link in the Chain .. linking baked fruitcake with cookies filled with fruit jams ..] .. the last batches are complete. Mom's Butter Cookies are traditional.. just not Christmas without them. * * * * * * * * 2/3 c sugar 1/2 lb. butter 2 unbeaten egg yolks 2 tsp. vanilla 2 1/2 c. flour / gluten free OR regular all-purpose if you don't need G.F. pinch of salt ** Cream sugar and room-temp. butter (don't substitute anything else). Stir in unbeaten egg yolks and vanilla. Beat in all-purpose flour / g luten f ree and salt. ** Heat oven to 350 deg. Roll dough into balls (about half-size of a walnut); put on cookie sheet; press center with thimble dipped in flour to make indentation.... fill with red raspberry preserves, mango, apricot... any type jam / preserves you like. Bake about 10 to 15 min.(depends on your oven); bottom of cookies should just barely start to get light brown.. Makes: 5 doz. or more, depending on how big you make them. Enjoy! (my Mom's recipe) © All rights reserved