* Exported from MasterCook * Debby's Steamed Banana Cake - Simonds Recipe By : Spoonful Of Ginger by Nina Simonds
Serving Size : 12 Preparation Time :0:00
Categories : Desserts Volume 2-4, Apr.'99
Bananas Cakes Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons unsalted butter -- melted
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons powdered cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs -- at room temperature
1 cup sugar
4 ripe bananas -- mashed
(about two-cups mashed)
1/2 cup non-fat yogurt
1 tablespoon vanilla extract Generously grease a 10-inch tube pan with the softened butter, making
certain that it is thoroughly coated. Sift together the flour, baking
powder, cinnamon, baking soda, and salt. Break the eggs into a large bowl. Beat vigorously with an electric mixer
at high speed until the eggs are light and lemon-colored and have tripled
in volume, about 5 minutes. Add the sugar and beat for 3 minutes. Add
the mashed bananas, yogurt, and vanilla extract, beating well after each
addition. Slowly, fold in the dry ingredients. Pour the batter into the
greased pan. Fill a wok or a large pot with water for steaming and heat until
boiling. Place the cake pan in a steamer tray over the boiling water or
balance it on a trivet or an empty tuna can in the center of the
pan. Cover and steam over high heat for 50 minutes, or until the cake is
springy to the touch; check the water level after 30 minutes and add more
boiling water if necessary. Remove from the steamer and let cool
slightly. Unmold the cake onto a platter, cut into slices, and serve warm
with tea. To reheat, steam for 10 minutes. Notes: Recipe from Debby Richards. Nina adapted it for steaming. Recipe
Featured TVFN 04/26/1999(Mon) on Cooking Live, #CL8905. Adapted from
Spoonful Of Ginger; Irresistible: Health-Giving Recipes From Asian
Kitchens, By Simonds, Nina and Han-Zhu. 1999, Knopf ISBN: 0375400362
MC formatting and posted to FareShare 4-99 by Pat Hanneman
kitpath@earthlink.net - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Double Apple Pumpkin Muffins Recipe By : Tripart, Ltd.
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Volume 2-4, Apr.'99
Apples Pumpkin Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons vegetable oil
1/2 cup apple sauce -- MOTT'S
1/2 cup canned pumpkin
1/2 cup granulated sugar
1 whole egg
1 egg white
1/4 cup apple juice -- MOTT'S
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon pumpkin pie spice
1 teaspoon salt
1 cup apple -- cored and chopped
with peel on (about 2 medium apples) Preheat oven to 375. Line a 12-cup muffin pan with paper baking cups or
spray with nonstick cooking spray. In a large bowl mix oil, apple sauce, pumpkin, sugar, egg, egg white and
apple juice. In a separate medium bowl, mix flour, baking powder,
pumpkin pie spice, and salt. Add flour mixture to apple sauce mixture.
Fold in chopped apple. Fill muffins cups 3/4 full. Bake 20-25 minutes. Cool 15 minutes before
serving. Posted on FareShare 4-99 by JoAnn gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Drop-Dead Trout Spread - Smoker Recipe By : Smoke and Spice by Cheryl and Bill Jamison
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Appetizers
Cream Cheese Dips/Spreads
Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 ounces trout
***PASTE***
2 teaspoons fresh lemon juice
1/2 teaspoon horseradish
salt and pepper to taste
***SPREAD***
3 ounces cream cheese
3 tablespoons minced onion
3 tablespoons pecan pieces -- toasted
1 tablespoon fresh lemon juice
1 1/2 teaspoons Creole mustard
1 teaspoon white wine worchestershire sauce
several drops tabasco
OR other hot pepper sauce
salt -- to taste Prepare the smoker for barbecueing, bringing the temperature to 200-220F. In a small bowl, combine the paste ingredients. Rub the trout inside and
out with the paste and let the fish sit at room temperature for 20-30
minutes. Transfer the trout to the smoker. Cook the fish until it's opaque and flakes easily, 35-45 minutes. Allow
the trout to cool for at least 15 minutes. Flake the fish, discarding any
skin and bones. Place the fish and spread ingredients in a food processor
and process until well mixed. Pack the spread into a small serving bowl
and refrigerate, covered, for at least 30 minutes. Serve with zucchini
rounds, crackers or breadsticks. Published in The New Mexican on 06/06/1997
Posted on FareShare 4-99 by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Drunk And Dirty Tenderloin - Smoker Recipe By : Smoke and Spice by Cheryl and Bill Jamison
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Beef
Main Dishes Spirits
Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 pounds beef tenderloin
***MARINADE***
1 cup soy sauce
1/2 cup bourbon
1/4 worchestershire sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
4 garlic cloves -- minced
***ADDITIONS***
2 tablespoons coarse-ground black pepper
1 teaspoon white pepper
1/4 cup oil -- preferably
canola or corn
1/4 cup water At least 4 hours and up to 12 hours before you plan to barbecue, combine
the marinade ingredients in a lidded jar. Place the tenderloin in a
plastic bag or shallow dish and pour the marinade over the meat. Turn the
meat occasionally if needed to saturate the surface with the marinade. Prepare the smoker for barbecueing, bringing the temperature to 200-220
degrees F. Remove the tenderloin from the refrigerator and drain the
marinade, reserving it. Cover the tenderloin thoroughly with the black pepper first, then the
white pepper. Let the tenderloin sit for 30 minutes. Pour half the
marinade into a saucepan and refrigerate it until the tenderloin is cooked. If you plan to baste the meat, pour the other half of the marinade into
another saucepan and stir in the oil and water (mop mixture). Bring this
mixture to a boil over high heat and boil for several minutes. Then, keep
the mop warm over low heat. In a heavy skillet, sear the meat quickly on all sides over high heat.
Transfer the tenderloin to the smoker and cook for 1-1/2 to 2 hours,
mopping every 20 minutes in a wood-burning pit or as appropriate for your
style of smoker. The meat is ready when the internal temperature reaches
140-145 degrees F. Be careful not to clove because tenderloin is best
rare to medium-rare. Bring the reserved portion of marinade to a boil and boil for several
minutes, until the marinade is reduced by one-fourth. Slice the
tenderloin and served topped with spoonfuls of the sauce. Published in The New Mexican on 06/06/1997
Posted on FareShare 4-99 by kitpath@earthlink.net 4/16/99 - - - - - - - - - - - - - - - - - -
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