Shirley’s Banana Bread

Shirley's Banana Bread
Print Recipe
A great recipe for banana bread. An old fashioned favorite!
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Shirley's Banana Bread
Print Recipe
A great recipe for banana bread. An old fashioned favorite!
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Servings Prep Time
1 Loaf 30 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Loaf
Instructions
  1. Sift dry ingredients together.
  2. Blend in blender the eggs,shorting, bananas, and sugar together.
  3. Pour blended ingredients over the dry ingredients just to combine. (do not over mix).
  4. Turn into a greased loaf pan (8 X 4) and bake in a preheated (350º) oven for 45 minutes.
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Funnel Cake #3

Funnel Cake #3
Print Recipe
Pennsylvania Dutch Funnel Cake a great treat for any occasion.
Prep Time
30 minutes
Prep Time
30 minutes
Funnel Cake #3
Print Recipe
Pennsylvania Dutch Funnel Cake a great treat for any occasion.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. In a bowl, combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture and beat with electric mixer until smooth. (Check to see if mixture flows easily).
  2. In a large skillet heat oil to 360F.
  3. Covering the end of a small funnel with your finger, pour batter into hot oil in a spiral shape. Fry till golden (about 3 minutes) using tongs to turn. Cook 1 minute more.
  4. Drain on paper bag covered with a paper towel. Sprinkle with cinnamon and powdered sugar or serve with maple syrup.
  5. Delicious!
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Grilled Pizza

Grilled Pizza
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A Wonderful Pizza that you cook right on the BBQ!
Prep Time
60 minutes
Prep Time
60 minutes
Grilled Pizza
Print Recipe
A Wonderful Pizza that you cook right on the BBQ!
Prep Time
60 minutes
Prep Time
60 minutes
Instructions
  1. Dissolve the yeast in the warm water with the sugar.
  2. After 5 minutes stir in the salt, johnnycake meal, whole-wheat flour, and oil.
  3. Gradually add the white flour, stirring with a wooden spoon until a stiff dough has formed.
  4. Place the dough on a floured board, and knead it for several minutes, adding only enough additional flour to keep the dough from sticking.
  5. When the dough is smooth and shiny, transfer it to a bowl that has been brushed with olive oil.
  6. To prevent a skin from forming, brush the top of the dough with additional olive oil, cover the bowl with plastic wrap, and let rise in a warm place, away from drafts, until doubled in bulk, 1 1/2 to 2 hours.
  7. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes. Punch down the dough. If it is sticky, knead in a bit more flour. Divide into four balls.
  8. Cover the balls with plastic wrap and allow to rise at room temperature for about 45 minutes.
  9. While the dough is rising, prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals and set out topping ingredients.
  10. Place on dough on a large inverted cookie sheet brushed with 1 to 2 tablespoons extra virgin olive oil.
  11. Turn the dough over to coat it with oil.
  12. With your hands, spread and flatten the pizza dough into a 10 to 12- inch free form circle, 1/8-inch thick.
  13. If you find the dough shrinking back into itself, allow the dough to rest for a few minutes, then continue to spread and flatten the dough.
  14. Do not make a lip, you may end up with a rectangle rather than a circle; the shape is unimportant.
  15. Take care not to stretch the dough so thin that small holes appear. If this happens, all is not lost. Rather than try to repair them, avoid them when adding toppings and drizzling with olive oil.
  16. When the fire is hot, use your fingertips to lift the dough gently by the two corners closest to you, and drape it onto the grill.
  17. Catch the loose edge on the grill first and guide the remaining dough into place over the fire.
  18. Within a minute, the dough will puff slightly, the underside will stiffen, and grill marks will appear.
  19. Using tongs, immediately flip the crust over onto the coolest part of the grill.
  20. Quickly brush the grilled surface with 2 teaspoons of virgin olive oil.
  21. Spread 1/4 cup of Parmigiano-Reggiano cheese, 2 tablespoons Pecorino Romano cheese, 1/4 cup Fontina cheese over the entire surface of the pizza.
  22. Dollop with 6 tablespoons of the tomatoes and top with 1 tablespoon of the parsley.
  23. Drizzle the entire pizza with virgin olive oil.
  24. After the toppings have been added, slide the pizza back toward the hot coals so about half of the pizza is directly over the heat.
  25. Rotate the pizza frequently so that different sections receive high heat checking the underside by lifting the edge with tongs to be sure it is not burning.
  26. The pizza is done when the top is bubbling and the cheese has melted.
  27. Garnish with basil and serve immediately.
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Eggplant Caviar

Eggplant Caviar
Serves 8
This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.
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Prep Time
30 min
Prep Time
30 min
134 calories
13 g
0 g
9 g
2 g
1 g
227 g
24 g
5 g
0 g
8 g
Nutrition Facts
Serving Size
227g
Servings
8
Amount Per Serving
Calories 134
Calories from Fat 83
% Daily Value *
Total Fat 9g
15%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 24mg
1%
Total Carbohydrates 13g
4%
Dietary Fiber 7g
30%
Sugars 5g
Protein 2g
Vitamin A
2%
Vitamin C
18%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Eggplants
  2. 3 Garlic cloves, minced
  3. 1/3 c Olive oil
  4. 1 tb Minced parsley (or Onion, Basil)
  5. 1 Lemon, juice only
  6. Salt and pepper
Instructions
  1. Halve the Eggplants lengthwise and place under a broiler,
  2. 2 inches from the flame. Broil for 50 minutes, turning
  3. once, until very soft. Scoop out the flesh and discard the
  4. seed strips. Pass through the coarse blade of a food mill
  5. or coarsely mash by hand. Add garlic to taste (be careful,
  6. the taste becomes stronger with time). Beat in the olive
  7. oil. Add the parsley, lemon juice, salt and pepper.
  8. 2
beta
calories
134
fat
9g
protein
2g
carbs
13g
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Dabo Kolo (Crunchy Spice Bites)

Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Ingredients
Servings: Bites
Instructions
  1. Preheat oven to 350˚F.
  2. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed.
  3. Dump the mixture onto a floured board & knead until you have a stiff dough.
  4. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes.
  5. Cover the dough with a cloth to keep it moist.
  6. Break off chunks to roll into 1/4-inch round strips. Cut these strips into 1/2-inch long pieces, preferably using scissors so that the ends will be pinched.
  7. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning.
  8. When cool, store in an airtight container.
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Carrot Pate

Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Carrot Pate
Print Recipe
Serve this pate with crackers or toast, or you can serve it as a dip with crisp, raw vegetables.
Servings Prep Time
6 45 minutes
Servings Prep Time
6 45 minutes
Ingredients
Servings:
Instructions
  1. For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the puree, flavored carrots for a little while longer. The puree should not feel wet.
  2. The addition of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together.
  3. In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes.
  4. Add the water, cover, and simmer until the carrots are tender (about 20 minutes).
  5. Puree until a smooth paste and return to the saucepan.
  6. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots.
  7. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan.
  8. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool.
  9. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables.
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Baked Flatbread With Garlic (Lahsooni Naan)

Baked Flatbread With Garlic (Lahsooni Naan)
Print Recipe
Naan with Garlic.
Servings Prep Time
12 Flatbreads 60 minutes
Servings Prep Time
12 Flatbreads 60 minutes
Baked Flatbread With Garlic (Lahsooni Naan)
Print Recipe
Naan with Garlic.
Servings Prep Time
12 Flatbreads 60 minutes
Servings Prep Time
12 Flatbreads 60 minutes
Ingredients
Servings: Flatbreads
Instructions
  1. Combine flour, baking soda, cream of tartar and salt. Set aside.
  2. Whisk water and egg replacer.
  3. Mix egg replacer, soy milk and canola oil in a large bowl.
  4. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
  5. Preheat oven to 400 degrees F. Lightly oil
  6. Lightly oil baking sheets.
  7. Saute garlic in olive oil for 2 minutes. Set aside.
  8. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
  9. Divide dough into 12 equal pieces and roll each into a ball.
  10. Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).
  11. Place on baking sheets and brush with garlic oil.
  12. Bake on middle rack for 6 to 8 minutes.
  13. After baking, place under broiler to brown.
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Pumpkin Pineapple Bread

Pumpkin Pineapple Bread
Print Recipe
Delicious Pumpkin Pineapple Bread.
Servings
2 loaves
Passive Time
120 minutes
Servings
2 loaves
Passive Time
120 minutes
Pumpkin Pineapple Bread
Print Recipe
Delicious Pumpkin Pineapple Bread.
Servings
2 loaves
Passive Time
120 minutes
Servings
2 loaves
Passive Time
120 minutes
Ingredients
Servings: loaves
Instructions
  1. Mix flour, sugar, and dry ingredients.
  2. Add oil, eggs, pineapple, and pumpkin. Beat well, then add nuts.
  3. Bake at 325 for about 1 hour and 30 minutes in a greased and floured pans.
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Dees Mexican Layered Dip

Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Dees Mexican Layered Dip
Print Recipe
A real hit for parties and potlucks. This is such a favorite at get togethers, it is such a good looking dish.
Servings Prep Time
12 people 30 minutes
Servings Prep Time
12 people 30 minutes
Ingredients
Servings: people
Instructions
  1. Mash the avocado up with a fork, add the lime juice, season to taste.(Guacamole)
  2. Mix the sour cream, mayonnaise, and taco seasoning mix together. Stir until well blended. (Taco Mix)
  3. On a pretty round glass plate, layer the following ingredients, extending almost to the edge and making layers about 1/4 inch thick. 1.) Bean dip 2.) Guacamole dip (Avocado) 3.) Taco Mixture 4.) Grated Jack Cheese 5.) Grated Cheddar Cheese 6.) Chopped Tomatoes 7.) Chopped Green Onions.
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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Four-Cheese Pizza with Pesto Sauce
Print Recipe
There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Servings Prep Time
3 people 180 minutes
Cook Time
12 minutes
Ingredients
For the pizza Dough
For the pizza
Servings: people
Instructions
For the pizza dough
  1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
  3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
  4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
  5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
  6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
For the Pizza
  1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
  2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
  3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
  4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
  5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.
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