My Favorite Recipes
Sweet Food	Real Food
banana bread	biscuits
banana cake	Dressing
Chocolate Stout Beer Cake
Chocolate Mousse Frosting
Easy Cobbler
Zuchinni Bread
Plettar

Banana Bread
This recipe doubles/triples very easily.

• 1 1/2 c. flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
  
• 2/3 c. of sugar
• 5-6 tbsp. butter
• 2 eggs
• 1 c. (~2-3) bananas
• 1-2c. choc. chips

1. preheat oven to 350 F
2. mix dry ingredients in a bowl, stir thoroughly
3. cream butter and sugar in a separate bowl
4. slowly add dry ingredients to butter/sugar mixture
5. beat eggs gently, then add to butter/sugar/flour
6. smash bananas, beat into batter until just combined
7. fold in choc. chips with a spatula
8. pour into greased and floured loaf pan
9. bake ~1hr in glass pan, 45 min in metal pan, until tester comes out nearly clean and golden brown on top

Banana Cake with Carmel Icing from My Mom
comming soon

Dressing from my Grandma
First you make the cornbread:

• 3 eggs
• 2 c. buttermilk
• 2 sticks melted butter
• 2 c. cornmeal
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. sugar

1. beat eggs
2. add buttermilk
3. add soda, powder, salt and cornmeal; mix well
4. stir in melted butter
5. pour into greased pan
6. cook for 30-40min (until golden brown) at 350 F

Then you add the cornbread to more goodness

• 1 small loaf of white bread
• 2 medium onions, chopped
• 1 c. celery, chopped
• 2 sticks melted butter
• 4 eggs, beaten
• 1 tsp pepper
• 2 c. chicken broth

1. cook celery, onions, 1c. chicken stock in microwave
2. crumble hot cornbread and white bread together
3. add eggs, butter, pepper, onions, and celery and mix well
4. add more chicken stock if necessary
5. bake at 350 until golden brown
6. after removing from oven pour 1c. broth over dressing and return to oven for a few minutes

Biscuits from my Grandma

• 2 c. self-rising flour (regular flour + 1 tbl. baking powder, 1/3 tbl. salt)
• 1/2 c. crisco (or butter)
• 1/2 to 1 c. of milk

1. preheat oven to 425 F
2. cut shortening into flour until consisentcy of peas
3. gradually add milk until flour/butter mixture stays together
4. knead 4 or 5 times *NO MORE*
5. sprinkle flour on cabinet, pat out dough
6. cut into rounds
7. bake 425 F 10-15 min

Chocolate Stout Beer Cake from Epicurious.com
I made this cake for Alex's b-day and it was DELICIOUS. Kenji suggested that it should be named "the best chocolate cake in LA county."

• 2 cups stout (such as Guinness)
• 2 cups (4 sticks) unsalted butter
• 1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)

• 4 cups all purpose flour
• 4 cups sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/3 cups sour cream

1. Preheat oven to 350°F
2. Butter three 8-inch round cake pans (i like springform) with 2-inch-high sides. Line with parchment paper. Butter paper. (i used 2 x 9" pans and cooked the excess batter in mini-loaf pans and muffin pans)
3. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
4. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.
5. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
6. Add stout-chocolate mixture to egg mixture and beat just to combine.
7. Add flour mixture and beat briefly on slow speed.
8. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
9. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

Chocolate Mousse Frosting
this icing is great. not too sweet. very fluffy. is like a light ice cream when frozen. it goes v. well on the beer cake above. and i have used it on many other cakes too.

• 2 large eggs
• 2 c. powdered sugar
• 1/2 c. milk, strong coffee, or water
• 1/8 tsp. salt

• 4-8oz unsweetened chocolate, chopped
• 6-7 tbsp. butter, cut into pieces
• 1 tsp. vanilla

1. whisk eggs, powdered sugar, coffee, and salt in a medium heatproof bowl (pref. stainless steel)
2. set bowl in large skillet of barely simmering H20, heat mixture to 160F STIRRING CONSTANTLY
3. remove from heat and stir in butter, chocolate, and vanilla
4. when mixture is smooth, place bowl in lager bowl of ice-water
5. beat on high speed until frosting holds shape, and lightened in color and texture

Easy Cobbler
this cobbler recipe is quick and easy and tasty!

• 1.25lbs fruit (peaches, pears, etc.)
• 1 tbl. lemon juice
• 1 2/3 c. sugar
• 1/2 c (1 stick) butter, melted
• 1 c. flour
• 1 tbl. baking powder
• 1/4 tsp. salt
• 1 c. whole milk
• cinnamon, nutmeg, vanilla extract

1. preheat overn to 375 F
2. peel peaches (peel pears, don't peel plums)
3. add lemon juice to fruit, add sugar (up to 2/3 c.) to taste (depending on how sweet the fruit is); boil over high heat initally stirring constantly
4. pour melted butter into 9x13 baking dish
5. whisk flour, baking powder, salt, and remaining sugar (up to 1c.) to taste in bowl
6. whisk milk into flour mixture until just combined
7. pour batter over butter, do not stir
8. pour fruit over batter, do not stir
9. sprinkle with spices to taste
10. bake 40-45 min at 375 F

Zuchinni Bread

• 1 lb. grated zuchinni
• salt
• 2 3/4 c. flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3 eggs
• 1 c. sugar
• 1/2 c. vegetable oil
• grated lemon rind
• 1 tbl. lemon juice
• 1 tsp vanilla
• 1 c. chopped walnuts or almonds

1. preheat overn to 350F
2. grate zuchinni - salt & drain, squeeze dry (~ 2 cups_
3. sift dry ingredients together (spices, leavning, flour)
4. beat eggs, sugar, oil, vanilla, lemon in large bowl
5. add in dry ingredients
6. bake at 350 for 50-60 min

Plettar

• 3 eggs
• 2 cups milk
• 1 cup flour
• 6 tbls butter
• 1/2 tsp salt

1. beat eggs with 1/2 c. of milk
2. add flour, beat to smooth
3. add melted butter
4. add salt
5. add rest of milk
6. grease pan & heat
7. drop by tablespoon and flip with knife

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