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Posted Monday, February 7, 2011, at 10:47 AM

__Ham Loaf

1 1/2 pounds ground ham
1 1/2 pounds ground fresh pork
3 eggs
1 cup graham cracker crumbs
1 cup milk
1 teaspoon dry mustard
Salt and pepper, to taste
Basting sauce, recipe follows

Preheat oven to 300 degrees. Mix together the ham, pork, eggs, cracker crumbs, milk, dry mustard, salt and pepper, and form into a large loaf. Place in a 9-by-13-inch baking dish. Cover the bottom of the baking dish with water. Bake for 30 minutes and then baste with the sauce every 15 minutes for the remainder of the cooking time, total cooking time of 1 1/2 to 2 hours.

Basting sauce:

2 teaspoons dry mustard
1/2 cup brown sugar(I use splenda brown sugar)
1/4 cup vinegar or pineapple juice
1/4 cup water

Mix the dry mustard, brown sugar, vinegar or pineapple juice and water together in a saucepan and heat before basting.

Banana Cake

Combine:

1 3/4 cups sugar(splenda)
3/4 cup vegetable or canola oil
1 teaspoon vanilla
2 eggs

Add:

2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Mix well with the moist mixture.

Add in:

2/3 cup buttermilk
2 mashed bananas

Stir well. Heat oven to 350 degrees. Lightly spray and flour a jellyroll pan with 1-inch sides.

Pour batter into pan and spread evenly. Bake at 350 degrees for about 20 minutes.

While cake is baking make the icing.

1 stick butter or margarine, softened
6 tablespoons milk
1 (1-pound) box powdered sugar
1/2 teaspoon vanilla

Mix well until smooth. Pour over warm cake. Top with rough chopped pecans.

Banana CupCakes with Peanut Butter Frosting

This recipe I got from a good friend and she said it was absolutely wonderful, I want to try it soon..I love Peanut Butter Frosting..

1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar(splenda)
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup ( 1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter
Chopped lightly salted roasted peanuts (optional)

1. Position rack in center of oven and preheat to 350 degrees. Line 12 standard muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.

2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).

3. Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.

4. Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.

Until next time Happy Cooking and please share some good recipe with me...I am always looking for something new and different...


Comments
Showing comments in chronological order
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I shall make the cake tomorrow. The recipe includes all my favorite items. Thanks.

-- Posted by geezerette on Wed, Feb 9, 2011, at 9:33 PM

Thanks so much, I hope the cake was good. It was very tasty when I tried it.

-- Posted by kshipley on Fri, Feb 25, 2011, at 4:21 PM


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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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