Results tagged “recipes” from PlanetGreen.org

Pineapple Upside-Down Cake

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pineapple cake.jpgBased on the 1981 Better Homes & Gardens cookbook recipe.

1 can sliced pineapple (4-5 slices)
2 tbsp butter
½ cup packed brown sugar
Maraschino cherries
1 ½ cups all-purpose flour
2 ½ tsp baking powder
¼ tsp salt
¼ cup shortening
¾ cup sugar
1 egg
1 ½ tsp vanilla

Drain the pineapple, reserving the juice in a bowl. Melt the butter and pour into a 9-inch round baking pan, then stir in brown sugar and 1 tbsp pineapple juice. Arrange pineapple slices and halved cherries in pan. Combine dry ingredients; set aside. Cream sugar and shortening; beat in egg and add vanilla. If using an 8-oz can of pineapple, add enough water to the juice to get 2/3 cup liquid -- if using a 20-oz can, add enough water to ½ the remaining juice to get 2/3 cup. Stir liquid & flour in alternately. Spread in pan; bake at 350° 35-40 minutes (until top is browned & toothpick comes out clean). Cool 5 minutes & turn out onto a plate. Serve warm.

Homemade Personal Pizzas

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This recipe is relatively easy to make and does not require obscure ingredients. The bread flour is optional -- it creates a slightly better texture, but all-purpose flour would also work fine. The cornmeal adds an extra crunch, but isn't necessary either.

pizza.jpgINGREDIENTS:
2 ¼ tsp active dry yeast (or 1 package)
½ tsp sugar
1 ½ cups warm water
2 tsp salt
2 tbsp oil
½ cup all-purpose flour
2 tbsp cornmeal
3 - 5 cups bread flour
Rosemary, basil or Italian seasoning (optional)

Topping ideas:
Cheese -- cheddar, parmesan, mozzarella, etc.
Olives
Tomatoes
Broccoli
Spinach

DIRECTIONS:
Put yeast, sugar and warm water in bowl; let sit 20 minutes until yeast forms thick layer of bubbles on top. Add salt and oil; stir. Add all-purpose flour, cornmeal, herbs if desired, and 2 cups of bread flour; stir thoroughly. Add more bread flour gradually until dough is thick and not visibly sticky; knead for a few minutes. Lightly grease bowl and turn dough around a few times to coat. Cover with damp towels and let rise 1-2 hours until dough has risen to top of bowl. Punch down and peel off sides of bowl. Sprinkle cornmeal or flour over sheets of foil; roll out small balls of dough into pizzas. The thinner they are the better they'll cook (they get considerably thicker while rising & baking). Preheat oven to 425°. Let the first one you roll out rise 20 minutes before baking -- then bake the others in the order they were rolled. Cook until spots of brown appear in center (about 15 minutes). Peel off foil, top and bake on oven rack until crisp on bottom and topping appears done. Freeze any extras in a jumbo ziploc between sheets of waxed paper.

Chocolate Chip Cookie Recipe: The Creation of a Classic

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Ever wondered how chocolate chip cookies originated? One popular story says that the owner of an inn in Massachusetts, Ruth Wakefield, was making a batch of homemade chocolate cookies. Just as she was reaching for the baker's chocolate, which mixed evenly throughout the dough, she realized that she had run out. As a substitute, she broke some pieces of semi-sweet chocolate, thinking that they would melt into the batter. They didn't, and the first chocolate chip cookie was baked.

Ruth sold her recipe to Nestle in exchange for a lifetime supply of chocolate chips. Want to try that recipe? It's easy to find -- all you need is a bag of chocolate chips. A variation on the original is printed on every bag. This recipe is altered from that famed formula to exclude eggs and substitutes soymilk for other milk.

cccookies.jpgIngredients
  • 1 and ¾ cups flour
  • 2 eggs or 1.75 tablespoons soymilk
  • 1 teaspoon baking soda
  • 2 tablespoons soy or other milk
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 and ¼ cup packed brown sugar
  • 2 cups chocolate chips
  • 1 cup (2 sticks) butter
  • 1 cup chopped walnuts
  • ½ cup sugar
  • 2 and ½ cups oats
Directions
Mix the flour, baking soda, and salt in one bowl and set aside. In another bowl, mix the eggs or soymilk, soymilk, vanilla, white sugar and brown sugar. Pour dry formula into the wet batter and stir well. Add in oats, chocolate chips, and nuts. Bake at 375° for 9 minutes for chewy cookies or 12 minutes for crunchy cookies.

Variations On Banana Bread

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These recipes have been adapted from the original, previously posted, banana nut muffin recipe. All of them work at high or low altitudes and are very adaptable, so experimenting is easy.

Carrot Cake
carrotcropped.jpg2 cups flour
1 ½ tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup sugar
¼ cup oil
1 ripe mashed banana
¼ cup water
1 tsp vanilla extract
1 cup cut carrots
Approximately 1 cup chopped pecans

Preheat oven to 365 degrees. Mix flour, baking soda, salt and cinnamon together in one bowl; whisk sugar and oil in another bowl. Stir the sugar mix thoroughly with mashed bananas, water and vanilla. Add dry ingredients, carrots and pecans, adding water if necessary. Pour into greased pan or muffin cups. Cook muffins for 26 minutes. Cakes, depending on the size of the pan, generally take longer, but they're done when a toothpick comes out clean. Makes approximately 22 muffins.

To make the icing, mix ½ cup softened butter with 4 ounces of cream cheese. Add a cup of powdered sugar and spread on the cupcakes. You can also sprinkle the cupcakes with coconut. If making a cake, top with coconut and press chopped walnuts onto the sides.

Banana Coconut Muffins
2 cups flour
½ tsp. baking soda
½ tsp salt
¾ cup white sugar
¼ cup packed brown sugar
¼ cup olive oil
2 mashed bananas
½ cup water
¼ cup flax
¼ cup wheat germ
¾ teaspoon
1 cup chopped pecans
1 cup chopped walnuts
1 cup coconut

Mix together dry ingredients and set aside; combine sugars, mix thoroughly and whisk in oil until you have a filigree mixture. Add bananas, very well mashed. Stir in dry ingredients, adding water. Mix in flax and wheat germ, and then add the vanilla. Next, put the nuts in, stirring occasionally, and lastly mix in the coconut. Top with coconut and granulated sugar. Finally, bake at 365 degrees for about 26 minutes.

6fruitmuff.jpgSix Fruit Muffins
2 cups flour
½ tsp. baking soda
½ tsp salt
1 tsp cinnamon
¾ cup white sugar
¼ cup brown sugar
¼ cup olive oil
2 ½ mashed bananas
½ cup water
½ cup ground flax seed
½ cup wheat germ
1 teaspoon vanilla
1 cup chopped walnuts
1 cup coconut
1 apple, peeled and chopped
1 pear, peeled and chopped
1 tsp fresh orange juice
⅓ cup chopped dried dates
½ cup chopped carrots

Mix together dry ingredients and set aside; combine sugars, mix thoroughly and whisk in oil until you have a filigree mixture. Add bananas, very well mashed. Stir in dry ingredients, adding water. Mix in flax and wheat germ, and then add the vanilla. Next, put the nuts in, stirring occasionally, and add the fruits. Top with coconut and granulated sugar. Finally, bake at 365 degrees for about 26 minutes.

Going Bananas: Vegan Banana Nut Muffin Recipe

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Ingredients:
2 cups flour
1 ½ tsp. baking soda
½ tsp salt
1 cup raw sugar
1/3 cup oil
4 ripe mashed bananas
¼ cup water
1 tsp. vanilla extract
Approximately 1 cup chopped walnuts

Preheat oven to 350 F. Mix flour, baking soda, and salt together in one bowl; beat sugar and oil in another bowl. Mix the sugar mix thoroughly with mashed bananas, water, and vanilla. Add dry ingredients and walnuts, adding water as needed. Bake muffins 25 minutes or until toothpick comes out clean. Makes approximately 24 muffins; depending on how full you fill the muffin cups, it may be 22 or 23.

For Energy Muffins:
¼ cup wheat germ
2-4 tablespoons ground flax

Adding the flax and wheat germ makes the recipe healthier; I adjusted it so that it would be filling and wholesome enough to replace the power bars on road trips. It worked. Note that the ground flax seed can be used as a replacement for butter, so the wheat germ, which is dry, is essential.

For High Altitude Baking:
½ teaspoon baking soda
Under ¼ cup oil
3 ripe mashed bananas

Preheat oven to 365 degrees F.

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