3.5 cups all-purpose flour (486g) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup butter 1-1/2 cups brown sugar (250g) 4 eggs, beaten 4-2/3 cups mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 75-90 mins, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack. Tent with foil.
Preheat OVEN TO 375 Set Mixer Bowl on the counter Add 2 sticks of soft BUTTER. (microwave each for 10 seconds) Add 200 grams of WHITE SUGAR Add 220 grams of BROWN SUGAR MIX IT KEATON!!! Add two eggs MIX IT KEATON!!! Add 4g of Vanilla Add 284 g of all purpose flour Add 4 g of BAKING SODA Add 3 g BAKING POWDER Add 3 g salt MIX IT KEATON!!! Add 180 OATS (ask Daddy if you don’t know what these are) Add 75 g of FLAKED COCONUT Add 100 g HONEY BUNCHES OF OATS cereal MIX IT FOR 7 SECONDS KEATON. Get the scooper and put it on the cookie sheet. It is going to make several batches. Bake each batch for 10 MINUTES
(482) 241g King Arthur Unbleached All-Purpose Flour
1 pack instant yeast
Directions Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it’s OK if the mixture isn’t perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7″ Belgian-style (deep-pocket) waffle iron. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired. Yield: about 4 Belgian-style (deep-pocket) 7″ round waffles.
In a small bowl, mix the cumin, turmeric, coriander, garlic powder, sweet paprika and cloves. Set aside the shawarma spice
Pat the chicken thighs dry and season with salt on both sides, then thinly slice into small bite-sized pieces. place the chicken in a large bowl. Add the shwarma spices and toss to coat. Add the onions, lemon juice and olive oil. Toss everything together again. Cover and refrigerate for 3 hours or overnight (if you don’t have time, you can cut or skip marinating time)
when ready; preheat the oven to 425 degrees F. Take the chicken out of the fridge and let it sit in room temperature for a few minutes.
Spread the marinated chicken with the onions in one layer on a large lightly-oiled baking sheet pan. Roast for 30 minutes in the 425 degrees F heated-oven. For a more browned, crispier chicken, move the pan to the top rack and broil very briefly (watch carefully). Remove from the oven.
While the chicken is roasting. prepare the pita pockets. Make tahini sauce according to this recipe or Tzatziki sauce according to this recipe.
To serve, open pita pockets up. Spread a little tahini sauce or Tzatziki sauce, add chicken shawarma, arugula, Mediterranean salad and pickles or olives, if you like, Serve immediately!
3-4 Chicken Breasts marinated in zesty Italian overnight (grilled) though you could sauté’
1 Box small Rigatoni (16 minutes boil)
Salt to taste (does not need much)
Pretty Simple. Do in this order. Don’t’ get cute. Get a big pot of salted water boiling.
Lay out the Ingredients
Grill the chicken. Bring inside and start the sauce. Dump the full box in the boiling water. Stir stick lid on until it starts boiling again, then leave the lid off. (16 min boil)
Add everything except the cheese for the sauce. Like Broc cheese soup get small bubbles forming, then turn off heat. Add cheese and whisk in a little at a time. If you add cheese over heat, it will be grainy and gross. Sauce will be thin, but will thicken as it cools. Drain the pasta, add to a big bowl and mix in the sauce. Serve with grilled chicken, or make individual servings.
Put the flour into the container of a food processor.
Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and rum in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
