• Top 10 Famous Desserts 09

    From Dave Drum@1:3634/12 to All on Fri Feb 2 14:46:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sara Lee Pound Cake
    Categories: Cakes, Desserts, Dairy
    Yield: 9 servings

    1/2 c (113g) butter; room temp
    1 1/2 (300g) cups sugar
    3 lg Eggs
    1 1/2 (180g) cups A-P flour
    1/2 c (116g) whipping cream
    1 ts Pure vanilla extract

    In the bowl of a stand mixer, cream together the
    softened butter and sugar until pale, light and fluffy;
    a minimum of 5 minutes. It takes longer than you think
    to cream butter and sugar the right way!

    Beat in the eggs, one at a time, on your mixer’s lowest
    setting. Stir in the vanilla.

    Gradually add in the flour and whipping cream in
    alternating amounts until fully incorporated. The
    finished batter should be smooth, creamy, and have an
    almost mousse-like consistency.

    Transfer the batter to a 9" X 5" loaf pan lined that’s
    been with parchment and sprayed with cooking spray.

    Place the pan into a COLD oven. Do not preheat! Then set
    the oven to 325ºF/165ºC and bake for 60-75 minutes.

    When the pound cake is golden and fully set, remove and
    let cool for 5-10 minutes in the pan. Then, transfer to
    a wire rack to finish cooling before slicing and
    serving, as desired.

    Editor’s Tip: To accurately test the doneness of a pound
    cake, insert an instant-read thermometer into the
    center. The pound cake is fully baked when it reaches an
    internal temp of 210ºF/99ºC.

    Makes: 9 slices

    RECIPE FROM: https://www.tasteofhome.com

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  • From Dave Drum@1:2320/105 to All on Sat Jul 27 16:27:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chrissy Teigen's Banana Bread
    Categories: Breads, Fruits
    Yield: 1 Loaf

    2 c Mashed very ripe bananas
    4 lg Eggs
    2/3 c Oil; plus a little more to
    Grease the pan
    2 c A-P flour; plus a little
    More for dusting the pan
    2 c Sugar
    3 1/2 oz Box vanilla instant pudding
    Mix
    1 ts Baking soda
    1 1/2 ts Kosher salt
    1 c Unsweetened shredded
    Coconut
    3 1/2 oz Bar dark chocolate; chopped
    Into chunks
    Salted butter; to serve

    Set the oven @ 325oF/165oC. In a large bowl, whisk
    together the flour, sugar, baking soda and salt.

    In another bowl, whisk together the eggs, bananas, oil,
    buttermilk and vanilla until well combined. Add the
    banana mixture to the flour mixture, stirring just until
    combined. If desired, fold in the walnuts.

    Pour the batter into a greased bundt pan. Bake the
    banana bread until a toothpick inserted into the center
    comes out clean, 1 1/4 to 1 1/2 hours.

    Cool the bread in the pan at room temperature for 15
    minutes. Remove the bread from the pan and place it on a
    wire rack to cool completely to room temperature before
    slicing.

    EDITOR'S TIP: Use a mini offset spatula or butter knife
    to spread the batter evenly to all four corners of the
    pan. While baking, if the bread is browning too quickly
    and the center isn't fully cooked, cover the top of the
    pan with aluminum foil.

    Chrissy Teigen, Delta, Utah

    Makes: 1 loaf

    RECIPE FROM: https://www.tasteofhome.com

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