Raspberry Banana Milk Chocolate Loaf

Raspberry Banana Chocolate Loaf

Yield: 1 loaf

Prep Time: 15 min

Cook Time: 50 min

A combination I couldn't even imagine until I created it. Sometimes you just have to use what you have on hand and go for it with gusto! Just how much goodness can one loaf hold? Try it out and see for yourself!

Raspberry Banana Milk Chocolate Loaf

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup granulated white sugar

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature

• 2 large eggs

• 3 mashed bananas
• 1/3 cup mixed berry or plain low fat yogurt

• 1 teaspoon rum extract
• 1 cup milk, dark or semi-sweet chocolate chunks or chips (I used milk chocolate)
• 1 cup halved fresh raspberries, tossed in 2 tablespoon all-purpose flour

Fold, don't stir and make sure the raspberries have been dredged in flour before adding

Directions

1. Preheat oven to 350°F. Spray a 9x5-inch loaf pan (preferably pyrex) with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and rum extract; beat until blended. Stir in the flour mixture; just until moist. Don't over-mix. Stir in the chocolate chunks and then gently stir in the raspberries. If you want, you can sprinkle a few additional chocolate chips and raspberries on the top.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick (or knife) inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Carefully run a knife around the inside edges to loosen, remove from pan and cool completely on a parchment paper-covered wire rack.

Note: To make it easier to remove the loaf without cracking, you can place parchment or wax paper in the loaf pan, overlapping the edges to use as a "handle." Spray with cooking spray before pouring the ingredients in. Then you can just lift it out when it's baked.

Truffle Easter Eggs

I love truffles, especially those designed for holidays and special occasions. Here's a recipe from tasteofhome.com that has a hint of hazelnut and is beautiful when completed. It's an attractive and tasty addition to your Easter table! As with any truffles, follow the directions carefully and take your time. They are not difficult to make, just a bit time-consuming. I have included some hints to help you prepare and finish the eggs. 


Truffle Eggs

Originally from tasteofhome.com. Adapted

Ingredients

• 1/4 c heavy whipping cream
• 1 tbsp butter
• 1/2 tsp light corn syrup
• 6 oz semisweet chocolate chips
• 4 tbsp Nutella
• blue or white candy coating melts (disks) from Wilton or JoAnn's 
• 5-6 drops blue food coloring or gel if using white disks
• 1/2 to 1 tsp instant coffee granules
• Flaked coconut, toasted, optional for nest, or make Rice Krispie nests

Note: You can add some peanut butter and Rice Krispies or granola if you find the texture too soft or runny to form the eggs properly.

Directions

1. In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate chips and remove from heat (don't stir). Let stand for 5 minutes. Whisk in Nutella (and peanut butter and krispie cereal or granola if desired) until combined. Transfer to small bowl.Cover and refrigerate for 45-60 minutes, until thickened, stirring every 15 minutes.
2. Shape 1 heaping tsp of chocolate mixture into an egg. Place on a parchment paper-lined baking sheet.Repeat with remaining mixture. Freeze until firm (check after 10 minutes or more)
3. Meanwhile, in a microwave-safe bowl, melt the candy disks and stir until cool. Stir in food coloring (if desired). Dip frozen eggs in the candy coating, keeping them frozen until ready to dip, allowing extra to drip off. Return to baking sheet and immediately sprinkle lightly with coffee granules (alternately, fleck a pastry brush covered with melted chocolate over each egg to speckle them). Let stand until set. Store in an airtight container in the refrigerator. Serve eggs on a nest of toasted coconut or in a Rice Krispie nest, if desired. Yields about 3 dozen eggs.

Cobb Salad with

Cobb Salad with French Dressing Hollywood Brown Derby, Disney-MGM Studios  Ingredients 1/2 head iceberg lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine lettuce 2 medium tomatoes, blanched and peeled 1 1/2 cups cooked turkey breast, diced 1 avocado 3 eggs, hard-cooked 1/2 cup blue cheese, crumbled 6 strips crisp bacon, crumbled 2 tbsp. chopped chives Preparation Finely chop all greens, reserving some watercress for presentation. Arrange in salad bowl. Cut tomatoes in half, remove seeds and dice one. Also dice the turkey, avocado and eggs.  Arrange the above ingredients, as well as the blue cheese and bacon crumbles, in straight lines across the greens.  Arrange the chives diagonally across the above lines. Present the salad at the table, then toss with the dressing (below) and place on chilled plates with a watercress garnish. Serves six. BROWN DERBY OLD-FASHIONED FRENCH DRESSING 1/2 cup water 1/2 tsp. sugar 1 1/4 tbsp. salt 1 1/2 tsp. Worcestershire sauce 1 clove garlic, chopped 1/2 cup red-wine vinegar Juice of 1/2 lemon 1/2 tbsp. ground black pepper 1/2 tsp. English mustard 1/2 cup olive oil 1 1/2 cups salad oil Blend together all ingredients, except oils, then add olive and salad oils and mix well. Blend well again before mixing with salad.

Zebra Domes: a taste of Africa

Here is the first of some absolutely delicious treats from Walt Disney World. We fell in love with this treat on a culinary tour of Boma at Jambo House..

Zebra Domes
From Animal Kingdom Lodge

Yield: 16 servings

Ingredients:

1 pound milk chocolate
¼ cup espresso coffee
5 egg yolks
¼ cup + 1 tablespoon sugar
6 sheets gelatin
½ cup Kahlua Liqueur
4 cups heavy cream
¾ cup white chocolate ganache
¼ cup dark chocolate ganache

Directions:

1. Melt milk chocolate.
2. Whip heavy cream to soft peaks.
3. Mix yolks with sugar.
4. Soften gelatin leaves in cold water.
5. Mix gelatin with Kahlua and coffee. Set bowl over hot water bath to dissolve the gelatin.
6. Fold 1/3 of whipped cream into the chocolate.
7. Add the yolks, then the gelatin mixture.
8. Fold in the rest of the cream.
9. Pour mousse in flexipan domes almost to the top.
10. Place sponge circle (1/4" thick yellow cake cut in a circle) on top. Leave in the freezer to set.
11. Once hard, unmold and place in glazing racks.
12. Make white chocolate ganache and chocolate ganache.
13. Put chocolate ganache in a pastry bag. Ladle white chocolate ganache to cover each dome. Simultaneously, pipe a stripe design of chocolate ganache over the dome.
14. Refrigerate to allow the glaze to set.
15. Decorate the bottom edge with coffee crunch.
16. Place a chocolate covered coffee bean on the center of each dome.

Note: One sheet of gelatin is equal to one teaspoon of unflavored powdered gelatin dissolved in ¼ cup of water.

Ganache

Ingredients

9 oz bittersweet chocolate (or white chocolate), chopped

1 c heavy cream

1 tbsp dark rum (or Kahlua for this recipe)

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching carefully so it doesn't overflow the pot. When the cream comes to a boil, pour over the chopped chocolate and whisk until smooth. Stir in liquor (if desired). 
2. Allow the ganache to cool slightly before covering cake or cookies, starting at the center of the cake and working outside. You can also allow it to cool until thick and then whip with a whisk until fluffy to use in other recipes.

A Romantic Valentine's Dinner for Two

Turn the lights down low, select quiet music to help set the ambience, get out the candles and special tablecloth. Set the table just right or even spread a picnic blanket on the floor, because this is the night when anything is possible and romance is in the air. Valentine's Day dinner for two. There is no such a thing as being "too old" to rekindle old sparks or kindle new ones! And yes, it's possible to do this without breaking the bank. The beverage of choice can be a white or rose wine to complement the game hens and accompaniments. You can always sip a bit of Grand Marnier along with the dessert. Here's to love...


A Romantic Dinner for Two

APPETIZER (optional)
Cheese Puffs - a bit of a spicy to way to introduce a rather sweet meal. Nice mix. Or there is always cheese fondue if you prefer an all-evening event!

INGREDIENTS:

1 (8 ounce) package cream cheese, softened 1 cup shredded Monterey Jack cheese 1 (4 ounce) can diced jalapeno peppers note: You can use Pepper Jack cheese and leave out the jalapeno peppers

2 cloves garlic, pressed 3 green onions, diced 1 (16 ounce) package wonton wrappers 1 quart vegetable oil for frying

DIRECTIONS:

1.	In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.
2.	Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.
3.	In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

SALAD
Waldorf Salad


MAIN DISH
Cornish Game Hens for Two

INGREDIENTS:

1 (8 ounce) package dry bread stuffing mix  2 Cornish game hens 3 tablespoons seasoning salt

1 (16 ounce) package frozen green beans 1 tablespoon all-purpose flour 2/3 cup chicken broth

DIRECTIONS:

1.	Prepare dry bread stuffing mix according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2.	Using fingers, separate the skin and meat of the Cornish game hens, and rub 1 tablespoon seasoning salt into the meat of each hen. Rub remaining seasoning salt into the cavities of the hens. Stuff each cavity with about 1 1/2 cups prepared stuffing. Sprinkle hens with lemon juice and approx. 1 tbsp of rosemary, each.
3.	Place hens and green beans in an oven bag. Bake 90 minutes in the preheated oven, or until the meat is no longer pink and the juices run clear.
4.	Drain hen drippings into a medium saucepan. Over medium heat, stir in flour until bubbly. Gradually mix in chicken broth. Stirring occasionally, cook until a thick gravy has formed.

An alternate stuffing would be a mixture of cooked (cooled) long-grained white rice, finely chopped dried apricots, raisins, pecans or almonds and 1/4 c of chicken broth. Best served with either green beans or asparagus. Should be served without gravy.


DESSERT
Strawberries for a light, sweet finish to a perfect meal.
Strawberries Romanoff

INGREDIENTS:

1/2 cup sour cream 1 1/2 cups vanilla ice cream, softened 1 cup sweetened whipped cream 1/4 cup orange flavored liqueur, or to taste 2 c fresh strawberries, hulled 2 springs mint leaves for garnish shaved semisweet chocolate, for garnish

DIRECTIONS:

In a medium bowl, stir together the sour cream, vanilla ice cream, and whipped cream. Gradually stir in the orange liqueur. Divide the berries between two parfait glasses, and spoon the cream mixture over them. Garnish with mint leaves and shaved chocolate.

Note: If you are looking for a more substantial dessert, or one for a picnic atmosphere, why not serve Old- Fashioned Strawberry Shortcake? Just modify to serve on individual biscuits or on little individual flans. You can even briefly flambe using a bit of the Grand Marnier (orange liqueur).

Old-Fashioned Strawberry Shortcake

Here's the real deal - a "real" old-fashioned Strawberry Shortcake recipe that will bring back memories of days on the farm, lush fields of berries and the heat of the sun upon your face. Well, at least it should bring back the memory of Gramma's favorite dessert! Mercy!

Old-Fashioned Strawberry Shortcake

Ingredients

• 3 c all-purpose flour
• 5 tsp baking powder
• 1/8 tsp grated nutmeg (optional)
• 1 tsp salt
• 1 c sugar (or more to taste)
• 1 stick plus 2 tbsp unsalted butter, chilled and cut into small pieces
• 1 large egg, beaten
• 1/2 c milk
• 3 qts ripe fresh strawberries
• Whipped cream for serving

To Prepare

1. Preheat oven to 400 degrees
2. Sift flour, baking powder, nutmeg, salt and 1/2 c of sugar into a large bowl. 
3. Using a food processor (if desired), transfer mixture to food processor and add 1/2 c of the butter and pulse until the mixture resembles small peas. Otherwise cut mixture with 2 knives or pastry blender until it resembles the same.
4. With dough in the bowl, make a well and add the egg and milk. Knead gently with your fingertips or a pastry spatula until it just holds together (approx. 10 seconds). Dots of dough should still be visible; do not overwork the dough (makes it tough).
5. Generously flour a work surface and roll or pat the dough out to form two circles that are 1/2 inch thick and 8-10 inches in diameter.  Wrap tightly and place in the fridge.
6. Set aside 16 of the best berries. hull the rest, halve them and place in a bowl with the remaining 1/2 c (or so) of sugar. Let the berries sit for at least 15 - 30 minutes.
7. Remove the dough disks from the fridge and place on 2 ungreased baking sheets. Bake for 12 to 15 minutes, until golden on the outside and just cooked through in the center. Remove from oven and cool 10-15 minutes.
8. Slather the remaining 2 tbsp butter evenly over the disks (to soften). Transfer one disk to a large plate that will hold the shortcake and the berries running off it. Pile the cut-up sugared berries on top and cover with the other biscuit. Garnish with the reserved whole berries and serve with whipped cream.

Stuffed Sweet Peppers for the Slow-Cooker

I love slow-cooker meals. There's something comforting in knowing that a meal is cooking with a minimum of fuss and bother, for you to enjoy when it's ready to eat. It's almost like having someone else cook a meal for you. Here is one of my favorites, originally found in a Taste of Home cookbook:

Stuffed Sweet Peppers

Ingredients

• 6 medium sweet peppers - 2 red, 2 green, 2 yellow
• 1 jar of spaghetti sauce (approx. 14 to 16 oz) divided
• 1 lb bulk uncooked Italian sausage - turkey or other
• 1 c uncooked instant rice
• 1/2 c crumbled feta or blue cheese, or shredded mozzarella or cheddar if preferred
• 1/2 c chopped onions
• 1/2 c chopped tomato (preferably Romas)
• 1/4 c parsley (fresh, minced) or 2 tbsp dried
• 2 tbsp ripe olives
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 3/4 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes

Preparation

1. Cut tops off peppers. Chop tops and set aside.
2. Discard stems and seeds and set pepper cups aside
3. Reserve approx 3/4 - 1 c spaghetti sauce. Pour remaining sauce into a slow cooker
4. Combine sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce
5. Spoon mixture into pepper cups; place in slow cooker.
6. Cover and cook on LOW for 4-5 hours, until peppers are tender and meat is cooked.

Yield: 6 servings.

Chocolate Surprise Pecan Pie

I have not tried this recipe from the folks at Pillsbury, but it looks intriguing and sounds yummy, so I wanted to share. Here is a recipe that has it all: cream cheese, pecan pie AND chocolate! Definitely not your typical pecan pie, by any stretch of the imagination!How can you possibly go wrong? From what I have read, I would advise using a "deep dish" pie plate.

Chocolate Surprise Pecan Pie

Photo courtesy of our friends at Pillsbury.com

Ingredients

Crust:

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:

1 package (8oz) cream cheese, softened
1/3 cups sugar
Dash salt
1 teaspoon vanilla
1 egg
1 cup chopped pecans
1/2 cup semisweet chocolate chips

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 oz unsweetened baking chocolate, melted, cooled

Garnish:
1/2 cup whipping cream
1 tablespoon chocolate-flavor syrup 

Directions

1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully, pour topping over pecans and chocolate chips. Cover crust edge with 2 to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

Monkey Bread

This recipe tastes delicious and smells divine when you bake it. One of the easiest, most appealing comfort breads around (especially when made with refrigerated biscuit dough). When I made it with my cooking classes, even the Tae Kwando sensei showed up for a taste from the next door classroom!


Monkey Bread

Ingredients:

4 cans refrigerated biscuits
1 cup packed brown sugar 
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar 
2 Tablespoons cinnamon 
1/2 cup raisins (these are optional, it's great with or without them)

Directions:

1.Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. NOTE: You can also pour caramel topping over the whole thing – tastes delicious!

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Blini: Russian Festival Pancakes or Crepes

This is a traditional holiday dish for Russian families and those of Russian heritage. It is not unlike a crepe, and any number of fillings can be used. As they say, it's all in the wrist action when you pour these into the pan and tilt and rotate to get them even in consistency. You get better with practice, believe me!

Blini

Ingredients

·          4 1/4 cups milk

·          5 eggs

·          1/3 teaspoon salt

·          2 tablespoons white sugar

·          1/2 teaspoon baking soda

·          1/8 teaspoon citric acid powder(or the juice of a lemon or half an orange)

·          4 cups all-purpose flour

·          3 tablespoons vegetable oil

·          1 cup boiling water

·          2/3 cup butter, divided

Directions

1.                       Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.

2.                       Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.

3.                       Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.

4.                       Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.

5.                       Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.

6.                       Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

 Cook's Note

Rub the pan with butter or lard after frying every 4 blini. Don't worry if the first few don't turn out right; you'll get the hang of it. The thinner the blini, the more attractive.

- Suggested fillings: cooked ground meat, mashed potatoes with onion, berries & sour cream or powdered sugar, or chocolate sauce to dip in or drizzled over the top. Good with cottage cheese and sour cream, too!