Preheat oven to 275. Grease and flour a 9x13" pan.
In a small bowl, mix mashed banana with the lemon juice; set aside.
In a medium bowl, mix flour, baking soda and salt; set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in eggs, one at a time, then stir in 2 tsp. vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
For the frosting, cream the butter and cream cheese until smooth.
Beat in 1 tsp. vanilla.
Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
Spread on cooled cake.
Sprinkle chopped walnuts over top of the frosting, if desired.
Recipe Notes
These were the notes for this recipe: This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)
Heat skillet and add butter so eggs don't stick.
Beat or whisk the eggs in a small bowl with cream and salt and pepper.
Cook in skillet, stirring occasionally, until almost set up. Remove from heat and serve.
Recipe Notes
If you stir scrambled eggs too much as they are cooking, they will end up crumbly and not be as creamy.
If you don't mind the extra fat and calories, double the cream for extra creamy eggs!
This is another recipe that my husband came up with. Creamy eggs filled with cooked bacon, onion, sweet peppers, jalapeno peppers, and topped with cheese. I usually cook up double the meat and veggies, then reserve half of it for a later time to make a quick weekday breakfast.
While that is cooking, finely dice onion, sweet pepper and jalapeno pepper.
When bacon is cooked, add the diced veggies and cook, without draining bacon grease.
Meanwhile, whisk the eggs with heavy cream and season with salt and pepper.
When veggies are nearly cooked, add spinach and cherry tomatoes to the skillet. Cook until spinach is wilted.
Pour eggs over the top of the veggies and stir. Cook, stirring occasionally, until eggs are nearly set up. Remove from heat. We like to eat these topped with shredded cheese and sometimes salsa.
Recipe Notes
Each serving, with 1/2 oz. cheddar cheese, contains: 424 calories, 31 g fat, 439 mg cholesterol, 523 mg sodium, 546 mg potassium, 14 g carbs, 3 g fiber, 9 g sugar, 22 g protein, 73% vitamin A, 147% vitamin c, 21% calcium, 15% iron
I will never buy pizza sauce again after discovering this recipe! It is quick, easy and thick, and does not require any cooking before it goes on the pizza!
This is great because you don’t need to go out and buy all kinds of gluten-free flours, or any kind of flour! It almost has the consistency of a cheesecake and is delicious!
If you prefer, you can omit the almond extract and put in 2T. of pure vanilla extract instead.
Preheat the oven to 350 degrees.
Line the inside bottom of a 9" Springform pan with a circle of parchment paper. Grease the sides of the pan. Set aside.
In a medium sauce pan, gently heat the cream over low heat. When the cream is fairly hot, melt the chocolate chips by adding them slowly to the pan as you whisk. Add the butter, in pieces. Whisk until the chocolate and butter are melted. Add the vanilla extract. As soon as the mixture is melted, smooth, and glossy, remove it from the heat.
Using a wire whisk attachment, beat the eggs, brown sugar and sea salt until the eggs are foamy and doubled in volume.
Slowly add the chocolate mixture to the eggs, and beat gently until combined. Pour the batter into the prepared cake pan. Bake in the center of a pre-heated oven for one hour, until the cake is set and cracked. It will appear a bit loose in the center, underneath. This is fine.
Place the cake pan on a wire rack to cool. When the cake is close to room temperature, lightly cover and chill the cake overnight. Before serving, gently loosen the cake from the sides of the pan using a thin flexible spatula. Release the Springform clasp and remove the ring. Place the cake on a cake plate. Dust with a sifting of powdered sugar.
Recipe Notes
This recipe originally came from glutenfreegoddess.blogspot.com. I made a few changes, which are reflected here.
I had never heard of this before we went to a hayride a few years ago and someone brought some stuffed pepper soup for the potluck. I loved it! She didn’t have a recipe, so I had to come up with one for it. I like this even better than Stuffed Peppers, and it is super easy and fast!
In a Dutch oven, brown beef with onion and peppers. Stir in the remaining ingredients. Cook until rice is fully cooked.
This can also be made in a crock pot. Cook beef, onion, and peppers in a skillet first, then transfer to crock pot with all other ingredients. Cook about 4 hours on high, or until rice is cooked through.
Much better flavor than canned refried beans! These are made from dried pinto beans. Of course, you can add black beans in place of some or all of the pinto beans. I added these to my tacos (https://www.cherylsrecipes.net/recipe/tacos/) last night, and it was fantastic!
Place beans, water, onion, garlic, chicken base, cumin, salt, pepper, and cayenne in crock pot. Cook on high until beans are tender (8 hours or so).
Heat the lard in large skillet over medium-medium high heat.
Drain beans and add to skillet. Mash the beans coarsely with the back of a wooden spoon, adding more chicken broth if needed, to moisten.
Stir in the cilantro and lime juice.
Top with shredded cheese.
Since I have a soy allergy, I obviously cannot have soy sauce, which is in nearly every Chinese recipe out there! This is a great substitute for soy sauce, and it is reduced sodium! It will keep in the refrigerator for months.
Combine all ingredients in a saucepan and boil gently, uncovered, for about 30 minutes, or until mixture is reduced to 2 cups. Store in the refrigerator. Stir before using.
This is for the die-hard cheese lovers! If it is too strong for your tastes, go with a mild or medium cheddar instead or substitute with your favorite cheese! We have sometimes added Swiss, Provolone, Pepper Jack and others to the recipe.
Of course, if you don’t have a wheat allergy or intolerance, you can use all-purpose flour and semolina macaroni in the same proportions as the recipe.
Fill a medium sized saucepan with water for cooking macaroni. Turn on heat to high. When it boils, add macaroni and cook according to package directions. Do NOT overcook the macaroni!
Meanwhile, begin cubing the cheese. Melt butter in a skillet. Add flour and stir to make a roux. Add 1 1/4 cups milk and stir, cooking on medium heat, to thicken. Add cheese cubes. Stir until melted and sauce is smooth. You can add a little extra milk if you think it is necessary. Combine the cheese and cooked macaroni. It may seem a little thin at first, but if you let it sit for 5 minutes, the macaroni will absorb a lot of the liquid and it will be a nice consistency.
Recipe Notes
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
Saute onion and ham with butter.
In a bowl, slightly beat the eggs. Season with salt & pepper.
Add ham mixture, hash browns and cheeses.
Bake in 9x13" pan at 350 degrees for 45-50 minutes, or until eggs are set.
Let stand 10-15 minutes, then cut and serve.
