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Sunday, October 28, 2007

Angel Food Cake Topping

This is from a lady at work. It's a delicious topping for an angel food cake or really any cake!

1 can crushed pineapple; drained
1 box instant vanilla or french vanilla pudding
1 container cool whip (or alternative)

Mix above ingredients together and spread on the cake! Enjoy!

Mushroom Soup

Official Taste Tester said that this soup is good because you get a spoonful of mushrooms with every bite.

It is really good especially on a cold day. Make sure you saute your mushrooms until tender otherwise they'll be tough or chewy!

1/4 cup chopped onion
2 tablespoons butter
3 cups sliced fresh mushrooms (I used baby bellas and the white button ones)
6 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 cup half-and-half cream (I used half and half)
1/2 teaspoon salt
1/8 teaspoon pepper

In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.

Friday, October 12, 2007

Fall Muffins

These muffins are so great! They are made of apples and bananas! A couple changes to the recipe I made was substituing applesauce (unsweetened) for the shortening and I added walnuts. I recommend baking them for 23-24 min; I found that less than that made them a lil gooey (from the bananas) in the middle.


Apple Banana Muffins

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup shortening (I used applesauce instead)
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup buttermilk
1 cup ripe bananas, mashed
2 apples - peeled, cored and shredded (to save time, chopping is also a good approach- I like the chunks of apples and walnuts)

Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.