Black Bottom Ovaltine Banana Bread

INGREDIENTS:
Nonstick cooking spray
1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (about 1 1/2 cups)
3/4 cup granulated sugar
1/3 cup unsalted butter, melted
1/4 cup plain yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup OVALTINE Rich Chocolate Mix

DIRECTIONS:

PREHEAT oven to 350° F. Spray bottom of 9 x 5-inch loaf pan with nonstick cooking spray.

COMBINE whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in medium bowl.

COMBINE bananas, sugar, butter, yogurt, eggs and vanilla extract in large bowl; stir well. Stir in flour mixture just until moistened. Remove 1 cup of batter and place into separate bowl along with OVALTINE; stir until combined.

SPOON OVALTINE mixture into prepared pan; top with remaining banana batter.

BAKE for 55 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; transfer to wire rack to cool completely. (Bread can be wrapped in plastic wrap and stored at room temperature for up to 3 days.)

Upside-Down Peach Cake Recipe

Remember these?

Yesterday, they became this..so buttery and rich.  This was my dear Mother in Law's (93 years young) surprise treat of the day.

TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 8 servings

Ingredients
3/4 cup butter, softened, divided
1/2 cup packed brown sugar
2 cups sliced peeled fresh peaches
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Nutritional Facts
One piece equals 386 calories, 19 g fat (11 g saturated fat), 75 mg cholesterol, 347 mg sodium, 53 g carbohydrate, 1 g fiber, 4 g protein.

Directions
Melt 1/4 cup butter; pour into an ungreased 9-in. round baking pan. Sprinkle with brown sugar. Arrange peach slices in single layer over sugar.
In a large bowl, cream sugar and remaining butter until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over peaches.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm. Yield: 8 servings.

Originally published as Peach Upside-Down Cake in Light & Tasty February/March 2002, p18



Read more: http://www.tasteofhome.com/recipes/upside-down-peach-cake#ixzz39hlWqq70

Peach Crisp

Our local feed store makes a trip to Southeastern Missouri every year and brings back a tractor trailer full of these wonderful peaches, watermelon and cantaloupe.. Yesterday was peach day at the feed store.  It has become a social event with a steady stream of pick up trucks lined up for their peaches and everyone catching up with each others live's.  Lots and lots of very happy peachy people.

This box had my name on it!

These babies are teasing me!

Aren't they glorious?

So sweet and juicy... I couldn't wait to get them cooking!

Peach Crisp

6 to 8 peaches pealed and sliced

3/4 cup quick cooking rolled oats

 3/4 cup brown sugar

1/2 cup all purpose flour

1/4-1/2 teaspoon ground cinnamon

1/2 cup butter

1/3 cup chopped walnuts

Arrange peaches in 8" to 9" round pan.  Combine oats, sugar, flour, nuts and cinnamon: cut into butter.  Sprinkle mixture over peaches.  Bake at 350 degrees for 35 to 40 minutes.  (until crisp fruit is boiling).  

Checking the left overs this morning, there is a ton of excess juice.  The answer to that problem is eat it all!

Serve warm with whipped cream if desired.

I made brown sugar flavored whipped cream.

Recipes for flavored whipped creams.

I took this picture this morning with the left over whipped cream.  It has softened a bunch...

Dutch Potato Salad

Remember back in the "good ole days", before computers..there were typewriters...  Back in the late 1960's my mother's church published their first cookbook.  It is just filled with the coolest recipes of the day.  The front cover is now missing from my copy.. and most of the people that submitted the recipes are also gone.. This book brings back such great memories of a lot of people!

This is a very basic recipe and the results are GREAT!  Enjoy.

Praline Cookies

Oh my gosh..  I am crazy for Praline anything..up to and including ice cream... these cookies should be named "Death by Praline"...

Imperial Sugar link to recipe

2 dozen cookies

INGREDIENTS

Cookies
3/4 cup butter, room temperature
1 cup, packed Imperial Sugar Light Brown Sugar
1 egg
2 teaspoons vanilla
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour*

Praline Frosting
4 tablespoons butter
1 cup Imperial Sugar Light Brown Sugar
1/4 cup heavy cream
1 cup Imperial Sugar Confectioners Powdered Sugar
1/2 cup chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

Preheat oven to 350°.
Line a baking sheet with parchment paper or a silicone liner and set aside.
In bowl of stand mixer cream butter and brown sugar together until light and fluffy, about 2 minutes.
Add in egg and vanilla and mix until smooth, scraping the sides, as necessary.
Mix in baking soda and salt until combined.
Stir in flour until evenly incorporated.
Drop heaping tablespoon sized portions of dough onto lined baking sheet and bake for 8-10 minutes until edges begin to golden.
Transfer to a wire rack to cool.

Praline Frosting:
In a medium saucepan combine butter, cream, brown sugar and salt over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute and then remove from heat.
Immediately add vanilla and powdered sugar, stirring until smooth. Finally, stir in nuts.
Allow mixture to sit for 5 minutes and then spread on top of the cookies.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.

Pineapple Lemonade

I just found this recipe... Next week I will be getting fresh peaches from the boot heel of Missouri. I can't wait to try this with peaches!

Pineapple Lemonade from HyVee

Photo is from the HyVee Seasons site.

Serves 2 (about 2 cups each).
Source: Hy-Vee Seasons Back to School 2014.

All you need:
1/3 c. Hy-Vee sugar
1/3 c. water
1 1/2 c. cold water
2 large lemons, juiced
1/2 tsp grated fresh ginger
2 c. fresh pineapple chunks
Crushed ice
12 fresh mint leaves
All you do:
For lemonade simple syrup, in a small saucepan combine sugar and 1/3 cup water. Cook and stir over medium-high heat until sugar is just dissolved. Remove from heat. Cool slightly.
Stir in 1-1/2 cups cold water, lemon juice and ginger. Add pineapple chunks. Cover and chill at least 2 hours.
Just before serving, fill glasses half-full with crushed ice and mint leaves. Using a wooden spoon, gently bruise mint to release flavor.
Add pineapple mixture to a blender. Cover and blend until smooth. Pour into ice-filled glasses; stir to combine.
For an adults-only version: Add 1 ounce of rum to each drink.

Pumpkin Chocolate Chip Cookies/Bars with Brown Sugar Frosting

Here is a little problem that worked out okay for me.  I started out wanting cookies... The only pumpkin I had in the house was home made puree which has a ton more liquid than the canned "stuff".  Soooo.... the cookies became bars.  I did have to add more flour than the recipe called for because the batter was pretty wet.  (about a cup more)  If you use the canned "stuff", this won't be a problem.  I also made the standard brown sugar/cream cheese frosting..  and we've got a winner! Frosting is dusted with Cocoa.

Food Network Recipe for Cookies

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

Read more at: http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe.html?oc=linkback