Wacky Banana Cake from momspantrykitchen.com

1 1/4 cup flour
2/3 cup sugar
1/4 cup cornstarch
1 tsp baking soda
1/2 tsp salt
1 cup mashed bananas
1/3 cup oil
1 egg, beaten
1 tbsp vinegar
1 tsp vanilla

Prepare a 9 inch square baking pan.

Preheat oven to 350F.

Combine dry ingredients and mix well. Add in all other ingredients and mix until completely blended.

Pour batter into the baking pan and bake for 30-35 minutes.

Frost cake when completely cooled.

Lemon Frosting
1 1/2  cups confectioner’s sugar
1/3 cup butter
1 tsp lemon juice

Combine all ingredients and beat until creamy.

Upside-down cranberry pudding from helen

2 tbsp butter,softened plus
6 tbsp butter, melted and cooled
1 1/2 c cranberries
1/4 c coarsely chopped walnuts
1/3 c plus 1/2 c sugar
1/2 c flour
1/2 c heavy cream

Preheat oven to 325. With a pastry brush, spread 2 tbsp butter over the bottom and sides of a 8” pie tin. Wash cranberries and pat dry. Spread them in the bottom of pie tin and sprinkle with walnuts and 1/3 c sugar.

In a mixing bowl, beat the egg and remaining 1/2 c sugar and beat until the mixture thickens and clings to beater. Beating constantly, add the flour a few tbsp at a time.then beat in melted cooled butter and pour the batter over the berries and nuts. Bake in the middle of oven for 45 min or until top is golden. Cool until room temp.

meanwhile whip the cream until stiff peaks.

Unmold cake and serve with whipped cream. Serves 6.
use blueberries as well.

Cheesy Farro-and-Tomato Risotto from food and wine

  • ¼ cup extra-virgin olive oil  
  • 1 small onion (finely chopped) 
  • 3 garlic cloves (minced) 
  • 1 ½ cups farro 
  • ¼ cup dry white wine 
  • 1 quart of water 
  • 1 cup drained canned tomatoes (chopped) 
  • ¼ cup freshly grated Parmigiano-Reggiano cheese 
  • Salt and freshly ground pepper 
  • 2 tablespoons sliced basil leaves
  • In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
  • Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.

Vegan Mongolian Beef with Soy Curls from the vietvegan.com


  • Oil for frying (2 inches in a large pot)
  • 227 g soy curls (a full bag)
  • 4 cups boiling water (or just to cover the soy curls)
  • 2 tbsp (15 mL) mushroom broth powder
  • ~3/4 cup to 1 cup (approx 200-256 g) corn starch or tapioca starch

For the Sauce:

  • 1/3 cup (80 mL) soy sauce
  • 2 tbsp (30 g) brown sugar
  • 1/4 cup (60 mL) water
  • 2 tbsp (16 g) cornstarch
  • 2 tbsp (30 mL) dark soy sauce
  • 2 tsp (10 mL) chili flakes (go to 1-2 tbsp if you like it really spicy)
  • 2 tbsp (30 mL) vegetable oil
  • 1-2 inches of ginger (30 g) finely minced
  • 4-5 cloves garlic, finely minced
  • 3 sprigs green onions, greens cut into 1-inch segments (whites not used for this recipe, but you can put them in water to grow them)

Fry The Soy Curls

  1. Preheat your oil in a large wok or pot to 350F (I bring it up to a 6 on my stove) .
  2. In a large bowl, rehydrate the soy curls in boiling water + mushroom broth powder (or just veggie broth if you have that). Let rehydrate for 5-10 minutes, then squeeze as much water out of it as you can. 
  3. Dredge the rehydrated soy curls in cornstarch until coated well, shake off any excess and fry in the oil until crispy. Fry in small batches so you don’t overcrowd the oil and bring down the temperature too quickly (otherwise you’ll fry for too long and it’ll be really oily). Gently stir the soy curls in the oil while cooking to turn and cook them evenly, and remove to let drain on a wire rack or paper towel once golden and crisp. Repeat in batches until all soy curls are cooked.

To make the dish

  1. Prepare the sauce by combining soy sauce, brown sugar, dark soy sauce, cornstarch, water, and chili flakes in a bowl. Stir well to combine and try to dissolve most of the sugar. Set aside.
  2. Using either the same wok (removing all but 2 tbsp of oil) or in another pan with oil, and frying ginger for about 2 minutes until fragrant. Add the garlic and fry for another minute. Add the sauce mixture to the pan and stir constantly to cook through. Let the mixture come to a bubble and thicken for about a minute.
  3. Add the fried soy curls to the sauce and stir well to coat. It might not look like the sauce is enough to coat everything, but as the soy curls soften slightly with the sauce, the sauce should be able to coat all the soy curls. As soon as everything is coated, add the green onions and stir to cook the greens through.

waffles from allrecipes.com

  • 2 eggs  
  • 2 cups all-purpose flour  
  • 1 ¾ cups milk 
  • ½ cup vegetable oil 
  • 1 tablespoon white sugar 
  • 4 teaspoons baking powder 
  • ¼ teaspoon salt 
  • ½ teaspoon vanilla extract
  • Step 1 Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  • Step 2 Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

30 min pizza dough from broma bakery

  • 2 – 2 ¼ cups bread flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 packet of Fleischmann’s® RapidRise™ Yeast
  • 1 cup warm water

  1. In a large bowl mix together 2 cups of bread flour, sugar, salt, and 2 1/4 tsp Yeast.
  2. Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
  3. Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
  4. After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round and place on pizza stone or baking sheet. Top with sauce, cheese, and whatever toppings you desire. Baked at 500° F for 10 minutes! Allow to cool before slicing and eating!

Butterscotch pull apart

About 20 frozen Rhodes Bake N Serv dinner rolls
1 (3 ounce) package of butterscotch cook and serve pudding mix
3/4 cup of brown sugar, packed
1 teaspoon of cinnamon
1/2 cup of chopped pecans
1/2 cup (1 stick) of butter, melted

Thoroughly butter or spray a bundt pan and add the frozen dinner rolls in the bottom. Sprinkle with the pudding mix. Mix together the brown sugar and cinnamon and sprinkle on top of the frozen rolls. Sprinkle top with the pecans and pour melted butter all over the top. Cover loosely with plastic wrap and let rise in a draft free place, for about 7 hours, or overnight.

When ready to bake, preheat oven to 350 degrees and bake for about 25 to 30 minutes. Loosen around the edges of the pan and the center tube and let rest a few minutes; turn out onto a large plate. Let cool slightly and serve warm.

Cook’s Notes: Can substitute 2 (16 ounce) cans of large buttermilk biscuits for the frozen dinner rolls, cutting each biscuit into quarters. Place brown sugar and cinnamon in a zipper bag and add the biscuit quarters, shaking to coat. Add to buttered pan and bake immediately (no rise time necessary).

Source: http://deepsouthdish.com

turkey rub

  • 3 tablespoons brown sugar
  • 1 tablespoon kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons dried sage
  • 2 teaspoons dry ground mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon ground coriander
  • 1 Tbsprosemary, ground
  • 1 Tbsporegano, dried
  • 1 tspsage, dried
  • 1 Tbspginger, ground
  • 1 Tbspmarjoram, dried
  • 1 Tbspthyme, dried
  • 1 tspfreshly ground black pepper
  • 1/4 tspfreshly grated nutmeg

BELL’S POULTRY SEASONING – copy cat recipe

4 1/2 tsp dried rosemary

4 tsp dried oregano

3 3/4 tsp dried sage

3 1/2 tsp ground dried ginger

3 tsp dried marjoram

2 3/4 tsp dried thyme

3/4 tsp ground black pepper

Mix together and grind to fine powder in a coffee or spice grinder.

Makes about 1/2-cup.

Vegan Deli Sliced Turkey Breast from 86eats.com

Preheat oven to 350 degrees

  • 1 block extra firm high protein tofu (14oz -16oz block) OR 16 oz can cannellini beans, drained
  • 1 cup vital wheat gluten
  • 1/2-3/4 cups water
  • 1/4 cup nutritional yeast
  • 2 tablespoons neutral flavored oil
  • 2 tablespoons tapioca, corn or potato starch
  • 2 teaspoons onion powder
  • 1-2 teaspoons garlic powder
    1/2 tsp thyme
  • 1/2 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1 tbsp parsley
  • 1 tablespoon No Chicken Better Than Bouillon
  • 1 teaspoon hickory liquid smoke
  • 1 teaspoon salt optional if you feel like the bouillon is not salty enough
    make a basting sauce of chicken bouillon, maple syrup, soy sauce, oil, tad bit of water, maple syrup, ground pepper.
  • optional: 3 tbsp hickory seasoning, or any other seasoning you like to coat the “turkey.” you can use a chili lime seasoning, jerk seasoning, or even Italian blend.
  1. If using regular firm tofu you will need to press it first and remove as much liquid as possible.
  2. Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down. Add all wet ingredients and whirl until mixed.
  3. place all dry ingredients and a bowl and mix well then add to wet ingredients and whirl until mixed then “knead” in processor for a few minutes.
  4. Remove and shape into a tube or loaf place on parchments paper and then wrap in foil.
  5. Steam for 40-45 min.
  6. Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes. basting every 10 min.
  7. Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
  8. Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.