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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Banana Bourbon Cake With Bourbon Creme Anglaise


cakes, desserts, fruits

1 1/2 cup coarsely chopped pecans
1 1/2 cup golden raisins
3 cup unbleached flour
3 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 cup unsalted butter, room temp
2 cup sugar
3 ripe bananas
4 eggs
3/4 cup bourbon
----BOURBON CREME ANGLAISE----
1 1/2 cup light cream
1 tablespoon brown sugar
6 egg yolks
6 tablespoon pure maple syrup
6 tablespoon bourbon

CAKE: Preheat oven to 350 degrees. Toss the pecans and raisins with 1/2 c flour and set aside. Sift the remaining flour, the baking powder, cinnamon, ginger, and nutmeg together and set aside. Beat the butter and sugar in a mixer bowl until light and fluffy. Mash the bananas and beat into the butter mixture. Add the eggs, one at a time, beating well after each addition. Fold in the sifted flour mixture and bourbon alternately, beginning and ending with the dry ingredients. Fold in the pecan mixture. Pour the batter into an ungreased 10" tube pan. Bake 1 hour and 15 minutes. Cool and remove from the pan. Cut the cake in slices and serve with Bourbon Creme Anglaise spooned over it. BOURBON CREME ANGLAISE: Heat the cream and sugar in a small saucepan just until the sugar dissolves. Remove from the heat. Whisk the egg yolks together in a mixing bowl. Slowly beat in a third of the cream mixture; then whisk the egg yolks back into the cream mixture. Cook over low heat, stirring constantly, just until thickened. Be careful not to let the mixture boil. Remove to a clean bowl. Stir in the syrup and bourbon. Cool completely. From The Silver Palate Good Times Cookbook by Julee Russo & Sheila Lukins.