Category Archives: Random
Banana Peanut Butter Top Hats (or how to kill George)
Banana Peanut Butter Top Hats
Servings: 3 dozen
Ingredients
- ½ cup butter
- ½ cup chunky peanut butter
- 1 cup brown sugar
- 1 tsp vanilla
- 1 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup uncooked quick cooking rolled oats
- 2 bananas peeled and sliced
Instructions
- Cream butter and peanut butter; add sugar gradually, beating until fluffy.
- Beat in eggs and vanilla.
- Add flour, baking powder and soda, mixing until well blended.
- Stir in rolled oats.
- Set aside 1 cup of dough.
- Drop remaining dough by teaspoonfuls onto lightly greased cookie sheets.
- Lightly press banana slice on top of each cookie; then cover with a small amount of reserved dough.
- Bake in a preheated 375° oven for 10 minutes.
Chocolate Mayonnaise Cake
What I find most interesting about this version of the Chocolate Mayonnaise Cake recipie is how it differs from the current official version on the Hellmann’s website. The current version has less flour, less mayonnaise and adds 3 eggs.
CHOCOLATE MAYONNAlSE CAKE
Delicious cake that stays tender and moist to the last slice. And so easy to make. Whole-egg Hellmann’s replaces both eggs and shortening.
Ingredients
- 3 cups un-sifted all-purpose flour
- 1½ cups sugar
- ⅔ cup unsweetened cocoa
- 2¼ tsp baking powder
- 1½ tsp baking soda
- 1½ cups HELLMANN'S Real Mayonnaise
- ½ cups water
- 1½ teaspoons vanilla
Instructions
- Grease 2 {9” x 1 ½”) layer pans; line bottom with waxed paper.
- Sift together dry ingredients into large bowl.
- Stir in Real Mayonnaise.
- Gradually stir in water and vanilla until smooth and blended.
- Pour into prepared pans. Bake in 350° F. (moderate) oven about 30 minutes or until cake tests done.
- Cool completely.
- Remove from pans.
- Makes 2 layers.
The Radical Quilting of Rosie Lee Tompkins – The New York Times
A triumphal retrospective at the Berkeley Art Museum confirms her standing as one of the great American artists — transcending craft, challenging painting and reshaping the canon.
— Read on www.nytimes.com/interactive/2020/06/26/arts/design/rosie-lee-tompkins-quilts.html
Pound Cake
Pound Cake
Ingredients
- 1 cup shortening
- 1 cup butter
- 2 cup sugar
- 10 egg yolks well beaten
- ¼ cup lemon juice
- 10 egg whites stiffly beaten
- 4½ cup flour
- ½ tsp salt
- 1 tsp baking powder
- 2 tsp nutmeg
Instructions
- Cream shortening, butter and sugar
- Add yolks and lemon juice, beat thoroughly.
- Fold in egg whites and sifted dry ingredients.
- Bake in a wax paper lined loaf pan at 350° for 90 minutes.
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