I grew up on this bread and it is a family favorite. You can always omit the chocolate chips and add chopped walnuts if you want. But, I always go for the chocolate!
1/2 cup vegetable shortening
1/2 cup butter shortening
(If you do not like using shortening you can substitute with butter).
4 ripe bananas
2 tsp soda
1 cup cold water
1 1/2 cups sugar
5 cups flour
2tsp baking powder
1 1/2 tsp salt
2 tsp vanilla
1 bag chocolate chips
Mash bananas and combine with water and soda. Set aside. Cream shortening and sugar together. Add eggs 1 at a time. Mix dry ingredients together in a separate bowl. Alternate dry mixture with the banana mixture into the sugar mixture. Add vanilla and chocolate chips. Grease bread pans. This will make 4 regular size loaves or 8 mini loaves. I really like the mini loaves the best. Bake at 360 degrees for 30 minutes or until golden brown and center has cooked completely through.
You do not have to make this in a casserole. You can make individual enchiladas but I usually take the easy way out on this one!!
12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed and cut in half
1 onion, quartered
1 TBS white vinegar
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
1 tsp garlic powder
1/4 cup pickled jalapeno peppers
2 limes, juiced
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
4 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned and shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey jack cheese, shredded
Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and cook until the tomatillos are soft. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, pickled jalapenos, lime juice, garlic powder and salt. Pulse to combine. Set aside. (If you do not like your salsa hot, then taste before adding the pickled jalapeno peppers. Add until it is the right heat for you. Also, add enough salt and garlic to taste as well. The key for this to be good is taste, taste, taste!!)
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
To assemble the dish: Preheat the oven to 350 degrees F. Dip 4 of the tortillas into the tomatillo salsa and layer it in a 9x13 inch pan. Put half of the chicken mixture over the tortillas and sprinkle with 1/3 of the cheese. Repeat with tortillas, chicken and cheese. Top with the four remaining tortillas, pour the remaining tomatillo salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with sour cream.
These brownies are super sweet. I love them! They are my new favorite brownie recipe. This recipe makes a large amount and is perfect for a large get together!
1 pound butter
1 pound plus 12 ounces semisweet chocolate chips, divided
3 ounces unsweetened chocolate
6 extra-large eggs
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon kosher salt
Preheat the oven to 350 degrees F. Butter and flour a sheet pan plus a 9x13 inch pan.
Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the remaining 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. This will prevent the chocolate chips from sinking to the bottom of the brownie. Pour into the prepared pans.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for another 10 to 15 minutes more or until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into large squares.
In a large bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.Punch dough down, and divide into 6 equal portions. Shape each portion into a round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks. To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.
1 cup celery, finely chopped
1 cup yellow onion, finely chopped
1 cup carrots, shredded
3 cups potatoes, cubed
2 cans of clams, drained or 12 ounces fresh clams
1 cube butter
3/4 cup flour
1 quart half and half
1 1/2 tsp salt
1 tsp pepper
1 tsp sugar
In a large pot combine vegetables and clams. Cover with water until just covered. Simmer until vegetables are tender. In a large pot, over medium heat, melt butter and then add flour. Stirring continually, cook for about 3 minutes. Slowly add the half and half. (If you do not want it this rich you can use 1 pint of half and half and 1 pint of milk). Then add salt, pepper and sugar. Then add vegetables and all the liquid to the cream mixture. Heat through and serve!
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Brush melted butter on pan with a brush. Pour a small amount of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove. I like to put them on wax paper. Lay them out flat so they can cool. Continue until all batter is gone.
Fill the crepes with your favorite fruit. My favorite is strawberries, banannas, blueblerries, blackberries and raspberries.
Top with freshly whipped cream. YUM!!
2 tablespoons sugar
1 tsp vanilla
1 cup heavy whipping cream
Place the whipping cream into a bowl and either hand whisk or on medium speed beat just until the cream reaches soft peaks. Then add the sugar and vanilla and beat until it forms stiff peaks. Store any unused portion in an airtight container for up to 10 hours.
Preheat oven to 350 degrees. In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.