6 large or 8 medium bananas
4 Eggs
2 Cups Sugar
¾ cups oil
4 cups flour
1 tsp baking soda
2 tsp salt
2 tsp baking powder
½ cup walnuts chopped
Mix dry and wet ingredients in separate bowls and then combine. Add nuts.
Pour into two greased METAL 5x7(or slightly larger) pans
Make cinnamon/sugar blend in small bowl and sprinkle over the top until moisture from batter does not seep through. Press cinnamon/sugar down with fork until absorbed slightly by batter. You can add more nuts to the top for real banana nut bread feel. Use knife to cut a seam along the top before baking. This allows the bread to rise properly with a good shape.
Bake at 325 for approx. 45 minutes.
Test with toothpick before removing from oven. Bake no longer than 65 min.
Friday, June 15, 2007
Caramel Popcorn
Popcorn:
2/3 cup unpopped popcorn
4 Tbsp. canola oil (optional if using an airpopper)(**Or you can just 3-4 bags of microwave popcorn)
Prepare popcorn according to manufacturer directions. (I use an old-fashioned stovetop popper and it takes two batches 1/3 cup popcorn plus 2 Tbsp. oil.) Set aside in a very large bowl.
Caramel:
1 stick (1/2 cup) butter
2 cups packed brown sugar
1 (14 oz.) can sweetened condensed milk
1 cup corn syrup
pinch of salt (unless you are using microwave popcorn)
In a large saucepan (I use a 3 qt. pan) melt butter and add the remaining ingredients. Bring to a rapid boil over medium high to high heat stirring constantly so bottom does not burn. When caramel begins to boil. Turn off heat. Place lid on pan and let sit for 3 minutes without removing lid. After 3 minutes, remove lid and stir caramel well. Pour over the popcorn and stir to coat all pieces. Serve warm, if you want to. Or you can form it into balls. We eat it out of the bowl with a spoon. The bottom is the best part! Enjoy.
*cafejohnsoniarecipes.blogspot.comCarolyn's Chocolate Chip Cookies
MAKES 30
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
Carolyn's Chocolate Chip Cookies
MAKES 30
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
2 cups plus 2 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. baking soda
1 cup (2 sticks) butter
1 cup plus 2 Tbsp. firmly packed dark brown sugar (no substitutions, please!)
½ cup granulated white sugar
1 large whole egg
1 large egg yolk
½ Tbsp. pure vanilla extract
1 ½ cups semisweet chocolate chips
1 cup toasted walnuts, broken into large pieces (optional)
1. In a large bowl, whisk together flour, baking soda, and salt; set aside.
2. Melt butter in another large mixing bowl (microwave safe) and whisk in sugars. Let cool to room temperature. Add whole egg and egg yolk, and vanilla; whisk well and make sure no lumps of dark brown sugar remain.
3. Fold the dry ingredients into the butter/sugar mixture until just combined. Fold in chocolate chips and nuts. Cover with plastic wrap and refrigerate until firm—about 30 minutes.
4. Preheat oven to 325 degrees. Using two large spoons, or (my favorite way) a small ice cream scoop, place golf-ball size mounds of dough on a baking sheet—about 3” apart. (A jelly-roll will fit about 9 balls.) Bake until cookies no longer look wet on top, about 12 to 14 minutes. Remove from oven and cool on the pan for 5 minutes. Place cookies on a wire rack to finish cooling.
By the way--this recipe comes from the July 2003 issue of Martha Stewart Living
*cafejohnsoniarecipes.blogspot.com
Chocolate Mint Layer Cake
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
2 eggs
1 cup buttermilk
1 cup very hot water
1/2 cup vegetable oil
1/2 package of Andes Mints, chopped, for the top (optional)
Heat oven to 350 degrees. Prepare 2, 9" round cake pans by greasing well and lining the bottom with a 9" round piece of wax paper, and greasing the wax paper.
Sift all the dry ingredients into a large mixing bowl. Whisk together the buttermilk, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.
Using a 1-cup measuring cup, evenly distribute the cake batter between the 2 pans.
Bake the cakes at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Place in fridge or freezer until ready to frost the cake--this will make it easier to frost and there will be less loose crumbs.
White Chocolate Mint Filling (adapted from an Epicurious recipe)
3/4 lb. (12 oz.) good quality white chocolate (such as Ghirardelli or Lindt)
1/2 cup heavy cream
1-2 tsp. pure peppermint extract
1 tsp. water
several drops of green food coloring
Chop the white chocolate into small chunks and place in a medium sized bowl. Heat cream in the microwave or in a pan on the stove until it boils. Pour hot cream over the white chocolate and let sit for 5-10 minutes, stirring occasionally with whisk, until all the chocolate has melted. In a small bowl, mix together the extract, water, and food coloring. Slowly add to the melted chocolate and cream. Cover with plastic wrap and refrigerate until the ganache thickens. Make sure it doesn't get too thick, or you won't be able to whip it, or spread it very well.
If you want to, you can whip the ganache on medium speed with an electric mixer. It may get quite a bit thicker--too thick to spread. Just place it in the microwave for a few seconds to soften it to spreading consistency. Spread between the two cake layers and return the cake to the fridge to set up. Then frost with the chocolate icing.
Whipped Ganache Icing
6 oz. semi-sweet chocolate (I used 1/2 bag of chocolate chips)
6 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 stick butter
1/4 cup corn syrup
Place chocolates in a large mixing bowl. Microwave cream on high for about 1-2 minutes until it boils. (Watch it so it doesn't overflow.) Pour hot cream over the chocolate and let sit for 5-10 minutes. Stir with a whisk until smooth. You may need to let it sit a little longer for all the pieces of chocolate to melt. Refrigerate for about an hour, stirring occasionally. You don't want it to get too thick and hard.
When the ganache has cooled and thickened, use an electric mixer to start whipping the ganache. Add the butter one tablespoon at a time, mixing well after each addition. Pour the corn syrup in a slow stream while the mixer is on low speed. Continue beating until all the ingredients have been well mixed--no lumps of butter should remain. If it gets too thick, place the bowl in the microwave for 10 seconds, repeating if necessary, to get the ganache to a spreading consistency.
*cafejohnsoniarecipes.blogspot.com
1 3/4 cups all-purpose flour
3/4 cup Hershey's cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
2 eggs
1 cup buttermilk
1 cup very hot water
1/2 cup vegetable oil
1/2 package of Andes Mints, chopped, for the top (optional)
Heat oven to 350 degrees. Prepare 2, 9" round cake pans by greasing well and lining the bottom with a 9" round piece of wax paper, and greasing the wax paper.
Sift all the dry ingredients into a large mixing bowl. Whisk together the buttermilk, eggs, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes. Slowly add the cup of hot water while mixing on low speed. The batter will be thin.
Using a 1-cup measuring cup, evenly distribute the cake batter between the 2 pans.
Bake the cakes at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for about 5-10 minutes. Then remove to a wire rack to cool completely. Place in fridge or freezer until ready to frost the cake--this will make it easier to frost and there will be less loose crumbs.
White Chocolate Mint Filling (adapted from an Epicurious recipe)
3/4 lb. (12 oz.) good quality white chocolate (such as Ghirardelli or Lindt)
1/2 cup heavy cream
1-2 tsp. pure peppermint extract
1 tsp. water
several drops of green food coloring
Chop the white chocolate into small chunks and place in a medium sized bowl. Heat cream in the microwave or in a pan on the stove until it boils. Pour hot cream over the white chocolate and let sit for 5-10 minutes, stirring occasionally with whisk, until all the chocolate has melted. In a small bowl, mix together the extract, water, and food coloring. Slowly add to the melted chocolate and cream. Cover with plastic wrap and refrigerate until the ganache thickens. Make sure it doesn't get too thick, or you won't be able to whip it, or spread it very well.
If you want to, you can whip the ganache on medium speed with an electric mixer. It may get quite a bit thicker--too thick to spread. Just place it in the microwave for a few seconds to soften it to spreading consistency. Spread between the two cake layers and return the cake to the fridge to set up. Then frost with the chocolate icing.
Whipped Ganache Icing
6 oz. semi-sweet chocolate (I used 1/2 bag of chocolate chips)
6 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 stick butter
1/4 cup corn syrup
Place chocolates in a large mixing bowl. Microwave cream on high for about 1-2 minutes until it boils. (Watch it so it doesn't overflow.) Pour hot cream over the chocolate and let sit for 5-10 minutes. Stir with a whisk until smooth. You may need to let it sit a little longer for all the pieces of chocolate to melt. Refrigerate for about an hour, stirring occasionally. You don't want it to get too thick and hard.
When the ganache has cooled and thickened, use an electric mixer to start whipping the ganache. Add the butter one tablespoon at a time, mixing well after each addition. Pour the corn syrup in a slow stream while the mixer is on low speed. Continue beating until all the ingredients have been well mixed--no lumps of butter should remain. If it gets too thick, place the bowl in the microwave for 10 seconds, repeating if necessary, to get the ganache to a spreading consistency.
*cafejohnsoniarecipes.blogspot.com
New York Cheesecake
Graham Cracker Crust:
8 whole graham crackers (4 ounces), broken into pieces and processed into fine crumbs in a food processor until uniformly fine
1 Tbsp. sugar
5 Tbsp. melted butter, plus 1 Tbsp. for greasing pan
Filling:
2 1/2 lbs. cream cheese (5, 8 oz. bars, not low-fat), cut into 1" chunks and left to stand at room temperature for 45 minutes
1/8 tsp. salt
1 1/2 cups (10 1/2 ounces) white sugar
1/3 cup sour cream
2 tsp. juice from one lemon
2 tsp. vanilla extract
2 large egg yolks
6 large whole eggs
1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush a 9" sprinform pan with 1/2 Tbsp. melted butter. Combine cracker crumbs, sugar, and 5 Tbsp. melted butter in a medium bowl. Toss with a fork until evenly moistened. Place the crumbs in the springform pan and press evenly in the bottom of the pan. Use the flat bottom of a measuring cup or a ramekin to get the surface smooth and even. Bake until fragrant and golden brown, about 13 minutes. Cool on a wire rack while you make the filling.
2. For the filling: Increase the oven temp. to 500 degrees. Using an electric stand mixer and using a paddle attachment, beat the cream cheese at medium-low speed to break up and soften the pieces--about 1 minute. Scrape the beater, bottom, and sides of the bowl with a spatula. Add the salt and half the sugar. Beat at med-low speed for 1 minute. Scrape beater and bowl again, and beat in remaining sugar for 1 minute. Scrape bowl, add sour cream, lemon juice, and vanilla, and beat for 1 minute. Scrape bowl, add the 2 egg yolks and beat at med-low speed for 1 minute. Scrape bowl and add the remaining eggs 2 at a time, beating for 1 minute after each addition, and scraping bowl in between. DO NOT OVERMIX.
3. Brush the sides of the springform pan with the remaining 1/2 Tbsp. melted butter. Set sprinform pan on a rimmed baking dish--in case the pan leaks. Pour the filling into the cooled crust and bake for 10 minutes at 500 degrees. Without opening the oven door, reduce the oven temperature to 200 degrees and continue baking until the cheesecake registers an internal temperature of 150 degrees on an instant-read thermometer. That will take about 1 1/2 hours--but check after about an hour. The center should still be jiggly. Transfer the cake to a wire rack and let it cool until barely warm--about 2 1/2 to 3 hours. Run a thin paring knife between the cake and pan sides. Wrap the entire pan in plastic wrap and place in the refrigerator for at least 3 hours, or up to 4 days. (You can also freeze it for up to 2 months.)
4. To unmold, remove pan sides. Either serve directly from the pan, or use a thin, metal spatula to slide the cake onto a serving platter. Let the cheesecake stand at room temperature for 30 minutes before serving. Cut into wedges and serve.
Serve alone, or with a fruit coulis--mango, strawberry, raspberry, blueberry, etc. Just a note--don't be alarmed if the top gets very brown. That is supposed to happen with this type of cheesecake. Be careful to follow directions exactly as written and to not overbeat the batter. It will rise up and fall if you do. Make sure you don't over bake, or you will have a huge crack down the middle. If that happens, don't panic. It will still taste good. Enjoy!
*cafejohnsoniarecipes.blogspot.com
8 whole graham crackers (4 ounces), broken into pieces and processed into fine crumbs in a food processor until uniformly fine
1 Tbsp. sugar
5 Tbsp. melted butter, plus 1 Tbsp. for greasing pan
Filling:
2 1/2 lbs. cream cheese (5, 8 oz. bars, not low-fat), cut into 1" chunks and left to stand at room temperature for 45 minutes
1/8 tsp. salt
1 1/2 cups (10 1/2 ounces) white sugar
1/3 cup sour cream
2 tsp. juice from one lemon
2 tsp. vanilla extract
2 large egg yolks
6 large whole eggs
1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush a 9" sprinform pan with 1/2 Tbsp. melted butter. Combine cracker crumbs, sugar, and 5 Tbsp. melted butter in a medium bowl. Toss with a fork until evenly moistened. Place the crumbs in the springform pan and press evenly in the bottom of the pan. Use the flat bottom of a measuring cup or a ramekin to get the surface smooth and even. Bake until fragrant and golden brown, about 13 minutes. Cool on a wire rack while you make the filling.
2. For the filling: Increase the oven temp. to 500 degrees. Using an electric stand mixer and using a paddle attachment, beat the cream cheese at medium-low speed to break up and soften the pieces--about 1 minute. Scrape the beater, bottom, and sides of the bowl with a spatula. Add the salt and half the sugar. Beat at med-low speed for 1 minute. Scrape beater and bowl again, and beat in remaining sugar for 1 minute. Scrape bowl, add sour cream, lemon juice, and vanilla, and beat for 1 minute. Scrape bowl, add the 2 egg yolks and beat at med-low speed for 1 minute. Scrape bowl and add the remaining eggs 2 at a time, beating for 1 minute after each addition, and scraping bowl in between. DO NOT OVERMIX.
3. Brush the sides of the springform pan with the remaining 1/2 Tbsp. melted butter. Set sprinform pan on a rimmed baking dish--in case the pan leaks. Pour the filling into the cooled crust and bake for 10 minutes at 500 degrees. Without opening the oven door, reduce the oven temperature to 200 degrees and continue baking until the cheesecake registers an internal temperature of 150 degrees on an instant-read thermometer. That will take about 1 1/2 hours--but check after about an hour. The center should still be jiggly. Transfer the cake to a wire rack and let it cool until barely warm--about 2 1/2 to 3 hours. Run a thin paring knife between the cake and pan sides. Wrap the entire pan in plastic wrap and place in the refrigerator for at least 3 hours, or up to 4 days. (You can also freeze it for up to 2 months.)
4. To unmold, remove pan sides. Either serve directly from the pan, or use a thin, metal spatula to slide the cake onto a serving platter. Let the cheesecake stand at room temperature for 30 minutes before serving. Cut into wedges and serve.
Serve alone, or with a fruit coulis--mango, strawberry, raspberry, blueberry, etc. Just a note--don't be alarmed if the top gets very brown. That is supposed to happen with this type of cheesecake. Be careful to follow directions exactly as written and to not overbeat the batter. It will rise up and fall if you do. Make sure you don't over bake, or you will have a huge crack down the middle. If that happens, don't panic. It will still taste good. Enjoy!
*cafejohnsoniarecipes.blogspot.com
Lion House Gingerbread
1/2 cup granulated sugar
1/2 cup butter, softened
1 egg, well beaten
1 cup molasses
2 1/2 cups all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water
1. Preheat oven to 350 degrees. Grease a 9X13" baking pan with non-stick cooking spray or butter.
2. Cream butter and sugar until light and fluffy. Add egg and molasses; beat well.
3. Sift dry ingredients together and add in several additions to the creamed mixture.
4. Add hot water and carefully beat into other ingredients. The batter will be thin.
5. Bake for about 40 minutes (sometimes way less--check after about 30 minutes with toothpick to the center--do not overbake). Serve warm or cold with desired toppings--I recommend lemon curd and whipped cream, or bananas and whipped cream.
*cafejohnsoniarecipes.blogspot.com
1/2 cup butter, softened
1 egg, well beaten
1 cup molasses
2 1/2 cups all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water
1. Preheat oven to 350 degrees. Grease a 9X13" baking pan with non-stick cooking spray or butter.
2. Cream butter and sugar until light and fluffy. Add egg and molasses; beat well.
3. Sift dry ingredients together and add in several additions to the creamed mixture.
4. Add hot water and carefully beat into other ingredients. The batter will be thin.
5. Bake for about 40 minutes (sometimes way less--check after about 30 minutes with toothpick to the center--do not overbake). Serve warm or cold with desired toppings--I recommend lemon curd and whipped cream, or bananas and whipped cream.
*cafejohnsoniarecipes.blogspot.com
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