Sunday, August 29, 2010 —
There is nothing better than a good dessert.
Streusel Topped Banana Cobbler
1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced
Streusel Topping
Vanilla ice cream
Preheat oven to 375°. Whisk together flour and next two ingredients just until blended; whisk in melted butter. Pour batter into a lightly greased 11- x 7-inch baking dish. Top with banana slices and sprinkle with Streusel Topping.
Bake at 375° for 40 to 45 minutes or until golden brown and bubbly. Serve with ice cream
Yield: Eight servings.
Streusel Topping:
3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans
Stir together brown sugar, flour and butter until crumbly, using a fork. Stir in oats and pecans.
Raspberry Pudding Parfaits
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 package (12 ounces) unsweetened frozen raspberries, thawed
Whipped topping, optional
In a mixing bowl, combine milk and pudding mix; beat for two minutes or until thickened. Spoon half into four parfait glasses. Top with half of the raspberries. Repeat layers. Garnish with whipped topping if desired.
Yield: Four servings.
Pecan Cake with Praline Glaze
1 cup raisins
1/2 cup bourbon
1 cup butter or margarine, softened
2-1/4 cups sugar
5 eggs
3-1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1-1/2 tsps. ground nutmeg
1 cup buttermilk
2 cups coarsely chopped pecans
Praline Glaze
Combine raisins and bourbon, stirring well. Cover and refrigerate at least one hour. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, soda and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Fold in pecans and reserved raisin mixture.
Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for one hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack, and drizzle Praline Glaze over cake. Cool completely.
Yield: One 10-inch cake.
Praline Glaze:
1/2 cup firmly packed brown sugar
1/4 cup sugar
1/4 cup butter or margarine
1/4 cup whipping cream
1/2 cup pecan halves
Combine first four ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until mixture reaches soft ball stage (234°). Remove from heat and stir in pecans. Drizzle over cake immediately.
Yield: About one cup.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others.
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August 30, 2010
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