Coconut Strawberry Banana Smoothie
3 cups frozen strawberries (I use organic)
2 bananas (I use organic)
1-3/4 ~ 2 cups water
1/2 cup coconut meat
Place all ingredients in a blender and puree well. Add more water if needed for a smoother consistency.
Dairy Free, Soy Free, Gluten free, nut free, Refined sugar free
Sunday, March 18, 2012
1 cup sugar (I use turbinado sugar)
1-1/2 cups mashed ripe bananas (3 to 4 medium)
1/3 cup water (I use filtered water)
1-2/3 cups gluten free flour (I use Bette Hagman's 4 flour blend)
Xanthan Gum - per directions on back of flour bag (1/4 - 1/2 tsp to every 1 cup of flour; for high altitude, I usually use a total of about 1/4 -1/2 tsp for the 1-2/3 cups of flour)
1 tsp. baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup chopped nuts
Heat oven to 350 . Grease bottom only of loaf pan. 8-1/2 x 4-1/2 x 2-1/2 or 9x5x3 inches. Mix sugar and margarine in 2-1/2-quart bowl. Stir in eggs until blended. Add bananas and water: beat 30 seconds. Stir in remaining ingredients except nuts just until moistened; stir in nuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1-1/4 hours, 9-inch loaf 55 to 60 minutes; cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
Saturday, March 17, 2012
1 cube (1/4 lb.) margarine
1/2 cup sugar
3/4 cup milk
3 Tbl. flour
1 tsp. vanilla
Beat together margarine and sugar. Cook milk and flour over medium heat until thick. (To avoid lumps gradually add milk to flour, making a paste, then add more milk over low heat, stirring continuously.)
Cool and mix (with mixer) with margarine mixture. Add vanilla. Frost over Angel Cake*. Refrigerate to set frosting.
*I always use Duncan Hines Angel Cake Mixes.
1 Cup Milk
2 Sticks Butter
4 cups sugar
25 large marshmallows
2 cups chopped pecans
13 oz. Hershey bars, shaved
12 oz. unsweetened chocolate chips
2 squares bakers chocolate
Melt sugar and butter, stir in milk until warm, add marshmallows and bring to a rolling boil, stirring constantly. Turn off heat, add remaining ingredients. Stir well and pour into buttered 9" X 13" pan. Let cool.