Lemon tarts

Want the recipe? Just refer to my keylime tart recipe on this blog and substitute limes for lemons ;). I added purple sugar to the whipped cream for a great gameday treat! Geaux Tigers!


Chocolate Chip Cake

This cake is so incredibly delicious I almost forgot about it.  I haven't made it in a while, but stumbled across it while looking through the cookbook.  Just close your eyes when you make it.  I'll just preface it with this, there is a reason this cake is so moist.

Banana Peanut Butter Bread

From the New Orleans Menu.com's Tom Fitzmorris!
This is the first hit recipe on my radio show, back in 1988. I remember sending out dozens of copies of it every week for a while. Then the interest faded, just the way it does for hit records on a music station. That didn't make it any less good. It's a terrific loaf of bread that can be eaten during a meal, as dessert, for breakfast, or for a snack.
  • 4 medium, extra-ripe bananas, peeled
  • 1/3 cup chunky peanut butter
  • 1/4 cup softened butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1/2 cup sugar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
Preheat oven to 350 degrees.
1. Slice bananas into a blender. Puree until smooth.
2. In a bowl with an electric mixer, beat the peanut butter and butter together until smooth. Beat in eggs until completely blended. Then beat in the pureed bananas and the vanilla.
3. Combine all the dry ingredients. Add to the banana mixture a little at a time, beating until completely blended.
4. Pour batter into a nine-by-five-inch loaf pan. Bake in preheated 350-degree oven 50 minutes, or until a skewer inserted into the center comes out clean.
5. Cool 10 minutes in pan, then turn onto a wire rack to complete cooling.
Makes one loaf.

Can't wait to try it out :)


Applesauce cake

I made this tonight because I'm in the mood for fall and I wanted something with applesauce in it. This will not disappoint.
You can bake this in the suggested tube or bundt pan or you can bake it in two loaf pans or six of the mini loaf pans.

Easy Applesauce Cake (Ginger's Recipe)

2 cups granulated sugar
1 1/2 cups sweetened applesauce
1/2 cup water
1/2 cup shortening (Crisco)
2 eggs
2 1/2 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 cup raisins, dusted with 1 teaspoon flour
1/2 cup chopped walnuts, optional - I don't use

1. Blend together in large bowl of mixer the suger, applesauce, water, shortening, and eggs. When blended, add flour, soda, cinnamon, cloves, allspice, salt, and baking powder. Mix well. By hand, fold in the raisins and nuts, if desired.

2. Pour into a greased and floured tube pan or Bundt pan. Bake in a preheated 350 degree oven for about 60 minutes or until the cake tests done.
Cool about 20 minutes before removing from the pan. Dust with confectioner's sugar or use your favorite glaze. Also good with caramel frosting.

***This freezes absolutely wonderfully...the cake I had frozen for many
months is just as moist and flavorful as when I put it into the freezer.
**Make now and
freeze for the holidays.
This was given to me by Jackie Bordelon from work where she got from Sharon Frye

- Posted using BlogPress from my iPhone


Easy Peach Cobbler

It's time for an update!  Sorry it's been a while.  I know.  But here's a great classic for any fruit you have on hand.  Enjoy!

1 cup flour
1 cup sugar
1 tsp. baking powder
Dash of salt
1 cup milk
1 egg
1-1/2 tsp. vanilla
1 stick margarine (I always use butter)
1 can peaches (the smaller one)
1/2 tsp cinnamon*
1/4 tsp allspice*
1/4 tsp cloves*

Melt margarine in a deep dish in oven @ 350.  Mix dry ingredients together; add milk, egg and vanilla.  Pour into prepared pan/dish.  Spread peaches.  Batter will surround peaches in a cake like crust.  Bake until golden brown.

*Optional... but makes all the difference- to me.  I'm a spice girl!
****Other fruits can be used instead of peaches.  I usually combine peaches and blueberries together.  Fabulous combination might I add.
from Pots Pans & Pioneers Cookbook Volume 3


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