Banana Cake

BANANA CAKE

Banana Cake

Bananas

Ingredients

1 cup flour

1½ teaspoon baking powder

¼ teaspoon salt

¼ cup + 2 tablespoon butter

½ cup sugar

1 egg

¼ cup + 2 tablespoon milk

1 large banana (mashed)

½ teaspoon vanilla

Method

1.                 Measure flour, baking powder and salt and sift together. 

2.                 Cream butter, add sugar gradually and cream together until light and fluffy.

3.                  Add egg and beat well.

4.                  Add and fold in banana.

5.                 Add flour mixture, alternately with milk, beating well after each addition.  Add vanilla.

6.                 Turn batter into 6 inch bundt pan.  Bake in a moderate oven (350°) about 40 minutes.

7.                 Cool on cooling rack for approximately 20 minutes before removing from pan.

8.                 Frost or glaze optional.

Frosting:

Blend together 1 cup of icing sugar sifted; vanilla and 3 tablespoons milk, juice or water.  Add more milk, juice or water if needed to meet the desired consistency.     

Optional:  One Bowl Cake - Place all ingredients in the bowl and mix at medium speed for 5 minutes.

Banana Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM AND POSTING

Banana Cake 

Recipe Marketing

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Recipes

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http://bit.ly/2EhYRhv (pdf)

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Donation:

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Banana Cupcake With Poppy Seeds

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Buns

BUNS

BUNS

Ingredients

1 cup all-purpose flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flour, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Buns 

Recipe Marketing
Recipe:
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http://bit.ly/2EvyUMA (word)
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Whole Wheat And Raisins Buns
Recipe Marketing
Recipe:
http://bit.ly/2SDSLlz (pdf)
http://bit.ly/2TTfMh1 (word)
http://bit.ly/2Efc0sU (web)

Whole Wheat And Raisin Buns Blog Posting
https://recipemarketing.blogspot.com/2019/02/whole-wheat-and-raisin-buns.html

Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

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Whole Wheat And Raisin Buns

WHOLE WHEAT AND RAISIN BUNS

WHOLE WHEAT AND RAISINS BUNS

Ingredients

¾ cup all-purpose flour

¼ cup all-purpose whole wheat flour

⅛ teaspoon salt

2 tablespoons sugar

2 tablespoons butter

1 egg (beaten)

1⅛ teaspoon Fleishmann’s RapidRise Instant Yeast (1/8 oz)

¼ cup warm water

2 tablespoons warm water

2 tablespoons warm milk

Method

1.          Blend flours, sugar, and salt together.

2.          Add butter to dry ingredients; cut the butter into the flour mixture.

3.          Warm water for yeast, then add yeast and cover to rise for approximately 5 minutes.

4.          Warm milk.

5.          Warm water.

6.          Add all liquids and egg (optional) to the dry ingredients, until it all blends together.

7.          Take out of the bowl, place on a floured board and knead for approximately 10 minutes. (If dough appears to be wet continue kneading adding flour as you go to desired consistency)

8.          Cover and leave it to rise for approximately 1 hour.

9.          When risen punch down and loaf out into desired shapes and pans.

10.       Cover and leave to rise again for approximately 1 hour.

11.       Bake in a 400° and until golden brown; tap top for hollow sound to ensure bread is baked completely.

12.       Remove from oven and place on cooling rack to cool, brush with butter on top of buns.

13.       Remove from pans and cool completing before bagging.

Whole Wheat And Raisin Buns were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Frugality in baking of making bread with 1 cup of flour instead of with 4 or 6 cups as most basic recipes consist of and half pack of yeast.   The portions are smaller, but the quality is quite the same as the 4 or 6 cups.   They are good for just quick breakfast, afternoon tea break, or just for dinner rolls.  Great for serving 2 people, singles or a family 4.  Wonderful for toaster oven bakers. 

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Happy Valentine's Day

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MARBLE CAKE

Marble Cake

Ingredients

1 cup flour

1½ teaspoon baking powder

¼ teaspoon salt

¼ cup + 2 tablespoon butter

½ cup sugar

1 egg

¼ cup + 2 tablespoon milk

½ teaspoon vanilla

Method

1.          Measure flour, baking powder and salt and sift together. 

2.          Cream butter, add sugar gradually and cream together until light and fluffy.

3.          Add egg and beat well.

4.          Add flour mixture, alternately with milk, beating well after each addition.  Add vanilla.

5.          Turn batter into 6 inch bundt pan.  Bake in a moderate oven (350°) about 40 minutes.

6.          Cool on cooling rack for approximately 20 minutes before removing from pan.

7.          Frost or glaze optional.

Marble:
Remove approximately 1/4 cup of the batter and add 1 drop of food colouring and fold into batter.  Continue with method 6 step. 

Frosting:

Blend together 1 cup of icing sugar sifted; vanilla and 3 tablespoons milk, juice or water.  Add more milk, juice or water if needed to meet the desired consistency.     Pink (1 drop red)

Marble Cake were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Photo album located here, please click here:

PHOTO ALBUM

Marble Cake

Marble Cake
Recipe Marketing https://www.facebook.com/RecipeMarketing/

Recipe:
http://bit.ly/2GAHafZ (word)
http://bit.ly/2MYMsCV (pdf)
http://bit.ly/2BtuynA (web)

https://recipemarketing.blogspot.com/2019/02/marble-cake.html (blogspot)

Photos taken with #Nokia Mobile Phone through #Facebook camera.

#cake #cakes #marble #marblecake #recipes #marblecakes

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