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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 Cake With Penuche Frosting


cakes, desserts

2 1/4 cup cake flour; sifted
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
2 teaspoon vinegar
1 milk
2/3 cup vegetable shortening
1 2/3 cup sugar
3 large eggs
1 1/4 cup ripe bananas; mashed 3 to 4
1 cup walnuts; chopped
----PENUCHE FROSTING----
1/2 cup butter or regular margarine
1 cup brown sugar; packed
1/4 cup milk
2 cup confectioners' sugar; sifted

Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside. Place the vinegar in a measuring cup. Add enough milk to make 2/3 cup and set aside. Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the milk mixture and bananas to the cream mixture, blending well after each addition, using low speed on the mixer. Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F. oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool, in the pan, on a wire rack until cold to the touch, then frost. PENUCHE FROSTING: Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned. Stir in the brown sugar. Cook, stirring constantly, until the mixture comes to a boil. Reduce the heat to low and cook, stirring constantly, another 2 minutes. Stir in the milk. Increase the heat to medium and cook until the mixture returns to a boil. Remove from the heat and cool to lukewarm. When the mixture is luke warm, stir in the Confectioners' sugar and beat with a wooden spoon until well blended and thick enough to spread. If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency. If the frosting becomes too stiff, warm over low heat.