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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 Yogurt Cake

cakes, desserts

3/4 cup butter
1 1/2 cup sugar
2 eggs
1 cup mashed ripe banana
2 cup cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 oz banana flavored yogurt
1/2 cup pecans, chopped
1 teaspoon vanilla extract
1 cup flaked coconut
2/3 cup water
2/3 cup sugar
1/2 cup creme de banana
1/2 cup sugar
2 tablespoon flour
1/4 teaspoon salt
1/2 cup half-and-half
2 tablespoon butter
1/2 cup pecans, chopped
1 teaspoon vanilla extract
1/4 cup shortening
1/4 cup butter
1 egg white
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract
2 cup confectioner's sugar, sifted

Cream butter in a large mixing bowl at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add banana; beat well. Combine flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with yogurt, beginning and ending with flour mixture. Mix after each addition. Stir in pecans and vanilla. Pour batter into 2 greased and floured 9" round cake pans. Sprinkle 1/2 c coconut evenly over batter in each cake pan. Bake at 350 degrees for 30 to 35 minutes. Let cake layers cool in pans for 10 minutes. Carefully remove cake layers from pans and let cool completely on wire racks. Place one cake layer, coconut side down, on a serving plate. Brush with Banana Flavored Syrup on top. Spread top cake layer with Creamy Nut Filling. Top remaining layer coconut side up. Spread White Snow Frosting on sides and 1" around top edge of cake, leaving center unfrosted. BANANA FLAVORED SYRUP: Combine water and sugar in a saucepan, bring to a boil and let simmer until sugar dissolves. Cool and add creme de banana. CREAMY NUT FILLING: Combine sugar, flour, salt, half-and-half and butter in a small saucepan. Cook over medium heat, stirring constantly, until mixture is thick and creamy. Remove saucepan from heat, and stir in chopped pecans and vanilla. Cool completely. WHITE SNOW FROSTING: Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended. Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency.