The Pumpkin "Bread" above is more like a moist cake than a bread ... it tastes like gingerbread. And it's great sliced alone, or with whipped cream or anything!
I made these Banana Bread Scones with Brown Sugar Glaze the other day, they're really delicious. I make a lot of banana bread, and wanted something slightly different. I love scones, but had never made iced ones before. I added a little maple extract to the icing, although it was delicious before the addition, too.
Let's see........What's for dessert? Chafing pan...Check. Bananas....Check. French vanilla ice cream...check. Brandy....Check. Butter....Check. English walnuts....Check. Powdered sugar.....check. Okay, I brown the bananas in the chafer using a chunk of butter and when the butter has just barely browned I stir in the powdered sugar (a little at a time so as to keep a smooth creamy texture) add the brandy and flambé the bananas, butter and sugar mixture. Place the bananas on a plate with the ice cream on top and drizzle the thick, beautifully browned liquid all over the ice cream and bananas and top with the walnuts. There now, how's that for a bit of imagination? Everything in the above is like being married. I can look at it, but my diet says I can't touch it. Which, as one who is as committed as I am knows: In the end, it's a wonderful thing indeed.
About to take a break going out there to buy some profiteroles, to come back later online and enjoy them with a cup of hot espresso
I don't know which I want more, @Bobby Cole 's flambe'd bananas and ice cream or @Carlota Clemens ' profiteroles and espresso! Oh my!!!
So have both, @Ruby Begonia ! Your only trade-off would need to be nothing but broccoli and water for... oh, probably like 5 days. Not bad, eh?
I love both pistachio and pineapple. This recipe for Pistachio Pineapple Cake is based off a cake mix, pudding mix, canned pineapple and whipped topping. I used to make something similar, so it should be tasty, and fairly quick to pull together. This looks really good for Easter dessert. Pistachio Pineapple Cake Recipe
We had peach apple pie for our dessert today....We always love eating this simple pastry stuff and it's delicious!
I usually don't buy premade food but in the store I saw some peanut butter cookies that you just separate the square and bake so I decided to give them a try. Not good at all. Now I remember why I don't usually buy premade food. Next time I'll buy peanut butter and make my own.
I've never had peach apple, I'll have to try that. I like each of them, so I'm sure I'll like them together. I wanted to make some peppermint patties over the holidays, but didn't get around to it. I might do it if I can ever ditch this migraine. I found a recipe I liked, that called for bark instead of chips, so that's what I bought, but now I'm having trouble finding the recipe again. I found this recipe, though, and it looks pretty good. I also found one that uses mashed potatoes. I'm not sure how I feel about that, though. Mixing an actual food into my cloyingly sweet dessert just doesn't sit well with me .
For some reason I've never cared for mangoes, but I do love peaches and pears. That sound like a nice combination to me. Maybe I'll try making a peach and pear tart one of these days. I saw a recipe the other day that I want to try making. Actually, a few of them. I don't have what I need to make them here, though, so I'll have to wait until I get to the store. If I make them, I'll post here and share the recipes .
A peach and pear tart seems to be a kind of delicious pastry stuff too! Well, I will surely wait for your recipe
I finally found my mom's butter cookie recipe, so I wanted to share it with y'all. I made a batch the other day. Best Butter Cookies 1 stick of butter or margarine 1/2 cup solid white shortening (Crisco or similar) 1 cup sugar 1 egg 2 cups flour Combine all ingredients in order given. Drop by teaspoonful onto greased cookie sheets. Flatten and shape with a fork dipped in water. Bake at 350 degrees for 10-12 minutes until light brown around edges. Makes 24-28, depending on how large you make them. I usually make mine bigger, so end up with a few dozen. They're delicious, a bit crumbly like shortbread.