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 Banana Cruch
 Basic Muffins Black Bottom 
 Berry Chocolat (french)
 Blueberry Delicate 
 Bran Pistache (French) 
 Corn Three Minute 




BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla
 2 1/4 c.  sifted flour
 2 1/2 tsp baking powder
 1/2 tsp baking soda
 1/2  tsp salt
 1/2 c.  shortening
 1/4  c. sour milk or buttermilk
 1  c. sugar
 2   eggs
 1  tsp vanilla
 1  c.  mashed ripe bananas   (2 to 3)

   Sift together flour, baking powder, soda and salt.

  Beat shortening until creamy.

  Add sugar gradually and continue beating until light and fluffy.

  Add eggs one at a time, beating after each addition until fluffy.

  Stir in vanilla; add flour mixture alternately with bananas and milk a small amount at a time after each addition until smooth.

  Bake in well greased cupcakes in oven at 375 degrees about 25 minutes.

  Frost with icing.


BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla

 8  oz cream cheese, softened
 1  egg
 1/3 c. sugar
 1/8 tsp salt
 6  oz chocolate chips
 1 1/2 c. sifted flour
 1  c. sugar
 1/4 c. cocoa
 1/2  tsp. salt
 1  tsp baking soda
 1  c. water
 1/3 c. vegetable oil
 1  Tbsp vinegar
 1  tsp vanilla
   Beat together cream cheese, egg, sugar and salt until
well blended.

  Stir in chocolate chips and set aside.

  Sift together flour, sugar, cocoa, soda and salt.

  Combine water, oil, vinegar and vanilla.

  Add all at once to dry ingredients stirring until well blended.

  Fill paper baking cups 1/3 full of chocolate batter.

  Top with heaping teaspoon cheese mixture.

  For regular size cupcakes, bake at 350 degrees for 20 to 25 minutes.

  Makes 20 to 24 cupcakes.

 For miniature cupcakes bake at 350 degrees for 20 minutes. Makes 42 cupcakes.



BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla
 gr Farine
 225 gr Poudre cacao
 15 gr BS
 7 gr BP
 900 gr Sucre glace
 7 gr Sel
 4 pie Oeufs
 480 gr Cafe liquide
 480 gr Lait
 225 gr Huile
   Extrait de vanille


BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla
 1/2 c. butter or margarine , softened
 1  c. sugar
 2   eggs
 2  c. all-purpose flour
 2  tsp baking powder
 1/4 tsp salt
 2/3 c. milk
 1  tsp vanilla extract
   Cream butter; gradually add sugar, beating well.

  Add eggs, one at a time, beating well after each addition.

  Combine flour, baking powder and salt; add to creamed mixture alternatively with milk, beginning and ending with the flour mixture.

  Stir in vanilla.

  Spoon batter into greased and floured muffin pans, filling only two-thirds full.

  Bake at 375 degrees for 20 minutes or until cupcakes test done.

  Cool and frost with Vanilla Butter Frosting.

  Sprinkle flaked coconut over top. Yield: 1 1/2 dozen cupcakes.

  Vanilla Butter Frosting:
 1/4 c.  butter, softened
 2 1/4 c. sifted powdered sugar, divided
1 1/2 Tbsp milk
 1 1/2 tsp. vanilla extract
   flaked coconut

   Combine butter and 1/2 cup sugar, creaming with electric
mixer until light and fluffy.

   Add remaining sugar alternately with milk, beating until spreading consistency.

   Add vanilla; beat well.

   Yield: enough for 1 1/2 dozen cupcakes.



BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla
 gr Beurre pommade
 120 gr Farine
 120 gr Sucre
 2 gr Oeufs
 125 gr Lait
   Extrait de vanille
 2 tsp BS
 1 tsp BP
 60 gr Pate de pistache


BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla
 1 3/4 c.  all-purpose flour
 1/2 c. sugar
 1/3 c. chopped walnuts
 3 Tbsp unsweetened cocoa
 2 1/2 tsp baking powder
 1/4 tsp salt
 1   beaten egg
 3/4  c. milk
 1/3  c. cooking oil
 1/2 8 oz container soft-style cream cheese
 2 Tbsp miniature semi-sweet chocolate pieces
   powdered sugar
 - In a large mixing bowl stir together flour, sugar, nuts, cocoa, baking powder and salt; make a well in the center.

- In a small mixing bowl combine egg, milk and oil; add to flour mixture all at once, stirring just until moistened.
- For filling, stir together the cream cheese and miniature chocolate pieces; set aside. Line a microwave-safe muffin pan with paper bake cups.

- For each cupcake, spoon 1 slightly rounded tablespoon of the batter into each cup. -Spoon 1 rounded teaspoon of the filling atop each.

- Top with 1 rounded tablespoon of the batter. Microcook, uncovered, on 100% power (High) 2 to 3 1/2 minutes or until done, giving the pan a half turn every minute.

- Remove cupcakes from pan.

- Let stand 5 minutes on wire rack.

- Sift powdered sugar over tops of the cupcakes.

- Repeat with remaining batter to make 6 more cup-cakes.

- Serve warm.

- Makes 12 cupcakes.



BananaBlack BottomChocolat (french)
 Three MinutePistache (French)Vanilla
 Cup Flour
 1-1/2 Cup Sugar
 1  Tbsp Baking Powder
 1/2 Tsp Salt
 1/2 Cup Vegetable Oil
 3/4 Cup Cold Water
 2  tsp Vanilla
 7   Egg Yolks
 7   Egg Whites
 1/2 Tsp Cream of tartar

   In a large bowl, mix the first 4 ingredients.

   Make a well and add the next 4 ingredients.

   Beat until smooth with a spoon and set aside.

   Beat the egg whites with the cream of tartar until stiff peaks form.

   Pour over egg yolk batter and fold in until well beaten.

   Pour in an ungreased 10x14 pan.

   Bake 45-50 minutes in a 350oF preheated oven.

   Cool in pan.

   Invert in pan with cups under each corner.

   Cool completely and run a knife around the edge.

   Remove and cut in half.

 6  Tbsp Flour (rounded)
 1-1/2 Cup  Butter & Crisco mixture
 1-1/2  Cup Sugar
 1 Cup Cold Milk (scant)
 2  Tsp Vanilla

   Combine the first 3 ingredients and beat on high for 5 minutes, gradually  adding the milk and vanilla.

   Beat 5 more minutes on high.

   Spread between 2 layers.

   Cut to size (3x1 inch) and wrap separately.

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