Arrange bananas in a greased baking pan. Sprinkle with salt. Combine butter and crumbs. Add cinnamon and sugar, mixing well. Sprinkle mixture over bananas. Bake 20 minutes in moderate oven. Serve with whipped cream.
In a large bowl, mix 2 cups of the flour, ½ cup of sugar, yeast and the salt. Heat water, milk and ½ cup of butter until warm. Pour over the dry ingredients, mix. Add eggs and the remaining flour to get dough that shapes up well into a ball.
On a floured surface, knead dough until has a smooth and supple surface. Cover and let rise for 10 minutes.
Roll out dough to a dimension of 22 in. x 18 in. Melt the rest of the butter and spread it over dough. Sprinkle the rest of the sugar and cinnamon over dough. Roll up dough like a jelly roll, pinching sides to seal edges well.
Cut roll into 24 slices. Place on a greased baking sheet. Cover and let dough rise at room temperature until they double in size [about 45 minutes]Preheat oven to 359 degrees F. Bake for 29 minutes or until golden. Let cool and garnish with apricot jam.
1 spice cake mix [1 layer]Prepare cake mix according to package. Pour into an 8 in. square pan. Spread pie filling over top, sprinkle with cinnamon.Bake according to package instructions. Let cool on cake rack. Cut into squares.Sprinkle with wafer crumbs and serve with ice cream or yogurt.
Preheat oven to 350 degrees F. In large bowl, combine the flour, cocoa powder, baking powder, sugar and salt. Slowly whisk in the butter and milk until mixture is smooth. Put in ungreased pan.
Topping:
Sprinkle the brown sugar and cocoa powder over top of the cake (the entire cake). Bake for 35 minutes. Serve with vanilla ice cream.
In a bowl, mix flour with milk and let stand for 30 minutes. In another bowl, beat egg yolks, melted butter and sugar. Add to milk.Beat egg whites until soft peaks form and add to batter. Cook thin crepes in a nonstick frying pan, using up all the batter.Spread raspberry jam and stack them. Sprinkle crepe with icing sugar. With a red hot steel skewer, make lines on icing sugar. [10 servings]
Mixture #1 Outside Custard:
Mixture #2 Cream Filling:
Prepare Mixture #1 as follows:
Blend cornstarch in ½ cup of milk. Combine with balance of milk, egg yolks, and sugar. Blend thoroughly in deep saucepan.
Cook very slowly over hot water; stir constantly, about 10 minutes or until mixture thickens and comes to a boil. Remove from fire immediately. Stir in chopped almonds. Cool.
Pour into freezing tray of refrigerator. When firm but not hard, remove from tray.
While Mixture #1 is freezing, prepare Mixture #2 as follows:
Pour cream in deep chilled mixing bowl; whip until firm. Add sugar; whip until very thick. Chop maraschino cherries and orange peel very fine; blend into whipped cream. Place bowl in fridge to keep cold and stiff while preparing molds.
Spumoni molds are always made to order. If unable to purchase them, use 10 to 12 individual aluminium, covered jello molds.
Chill molds before using.
Remove Mixture #1 (Outside Custard) from freezing tray. Line individual molds with 1 inch thickness of this partially frozen custard. Leave hollow in center of mold. Fill hollow with Mixture #2 (Cream Filling). Cover with Mixture #1. Cover molds. If molds are without covers, protect spumoni by covering with 2 thickness of heavy waxed paper.
Place individual molds in freezing compartment of refrigerator at degree set for freezing.
Makes enough spumoni to serve 10 to 12.
1/2 pound butter
1 cup sugar
3/4 cup sifted flour
1 cup ground almonds
1/4 teaspoon salt
6 egg yolks
16 blanched almonds
Cream the butter; gradually add the sugar, beating until light and fluffy. Combine the flour, almonds and salt.
Add a little at a time to the butter mixture, alternating with 1 egg yolk at a time. Turn into a buttered 8 inch square pan. Mark off 16 squares and place an almond in the center of each square.
Bake in a 350 degree oven for 35 minutes or until browned. Cut into squares.
1 can (20 oz.) pineapple chunks
1 can (20 oz.)Mandarin orange segments
1 firm, large banana, sliced (optional)
1 ½ cups seedless grape
1 cup miniature marshmallows
1 cup flaked coconut
½ cup pecan halves or coarsely chopped nuts
1 cup sour cream or plain yogurt
1 tbsp. brown sugar
Drain pineapple and orange segments, banana, grapes, marshmallows, coconut and nuts. In a 1 quart measure, combine sour cream and brown sugar. Stir into fruit mixture. Refrigerate, covered, 1 hour or overnight.
2 cups mixed candied fruit, chopped coarse
1 cup candied cherries, halved
3 cup raisins
1 cup currants
1/2 cup bourbon
1 cup butter, at room temperature
1 cup firmly packed brown sugar
6 eggs, at room temperature
1/2 oz. unsweetened chocolate, melted
3 cups walnuts, coarsely chopped
2 cups all-purpose flour
1 tsp. ground nutmeg
1 tsp. ground cloves
1/2 baking soda
3/4 tsp. salt
½ cup brandy
In a large bowl, combine the candied fruits, raisins, currants, and bourbon. Mix well, cover, and marinate 3 hours on the counter.
Cream together the butter and brown sugar until fluffy. Beat in the eggs, one at a time. Add the melted chocolate, walnuts, and the marinated fruit along with the bourbon. Blend for a minute and add the flour, nutmeg, cloves, baking soda, and salt. Mix well until all is incorporated. Pack the heavy batter into a greased 10 x 4-inch tube pan. Bake in a preheated 300 degree oven for 2 hours and 10 minutes. Remove to a rack. When the cake is cool enough to handle, remove it from the pan and cool on the rack.
Place the cooled cake in a stainless-steel pot with a lid and drizzle half the brandy over it. Cover and allow resting on the counter for 1 week. Slice and serve. This cake will keep for months in the fridge.
Sift the flour and cocoa together. Cream the butter and gradually add the brown sugar. Beat until light and fluffy. Add the eggs and salt, mixing well. Add the cocoa mixture alternately with the milk.
Stir in the vanilla and pecans. Pour into a greased 8 inch square pan.
Bake in a 350 degree oven for 30 minutes or until a cake tester comes out clean. Cut into 1 1/2 inch squares before cooling. Makes about 25.
