Best Food Recipes

  3 cups all-purpose flour

    ¼ cup cornstarch

    1 ½ teaspoons baking powder

    1 ½ teaspoons baking soda

    1 ¼ teaspoon salt

    2 ½ sticks softened unsalted butter

    1 cup brown sugar

    ½ cup granulated sugar

    1 teaspoon vanilla extract

    3 eggs

    1 ½ cup buttermilk

    1 8-ounce package cream cheese

    ¾ cup dulce de leche

    2 ½ cup powdered sugar

How To Make It:

Preheat oven to 350 degrees. Be sure to line two cupcake pans with foil or paper cupcake liners and set aside.

Whisk together flour, baking powder, baking soda, cornstarch, and salt in a medium bowl.

In a mixing bowl, mix together butter and sugar and beat on medium speed with a mixer for about 3 minutes until fluffy. Scrape down the sides of the bowl and add in one egg. Beat on medium for 1 minute and then add remaining eggs one at a time while beating for one minute in between. Be sure to scrape down the sides of the bowl as needed. Beat in vanilla extract.

Add half of your dry ingredients mixture to the egg mixture. Beat on low speed and slowly add in buttermilk. Mix together until just incorporated before adding the rest of dry ingredients. Beat on low speed until just mixed in. Remove mixer and finish mixing with a spatula. Do not over mix the batter.

Divide the batter among all of your prepared cupcake pans by filling each cupcake pan 2/3 full.

Bake for 18 to 20 minutes or until when a knife is inserted into the middle of a cupcake it comes out clean. Let sit on a wire rack until completely cool.

While your cupcakes are cooling, place cream cheese in a mixing bowl. Using a mixer, beat on medium speed for 30 seconds or until soft. Add in butter and dulce de leche and mix on medium speed for 3 minutes.

When cupcakes are completely cool, ice with prepared frosting.

1/2 cup of chopped walnuts and semi-sweet chocolate chips

3 pieces of ripe mashed bananas

2 cups of all purpose flour

1/2 teaspoon of nutmeg and salt

1/2 cup of skim or cream milk

2 large eggs

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

1/2 cup of butter or margarine

1 1/3 cup of brown sugar

Use an electric mixer to beat and blend well all the ingredients. Make sure that there are no more lumps and that the batter is smooth and sticky. Then, pour the smooth batter into the prepared baking pan. Bake for an hour in a preheated oven with 350 degrees Fahrenheit. Use a toothpick to check if the bread is ready; if the tester comes out clean, turn off the heat and allow the bread to cool before serving.

These are only a few of the several other ways to make banana nut bread. You can have the bread sweet and luscious with chocolate chips; or you can make it crunchy and nutty with some chopped walnuts. Try these recipes now and you will definitely enjoy munching on these fabulous bread recipes.

170 grams Plain Block Chocolate (finely chopped)

3 tablespoons Black Coffee (liquid)

15 grams Butter

1 dessertspoon Rum

3 drops Vanilla Essence

3 Eggs

250 millilitres Double Cream

Directions:

3 cups granulated sugar

1/2 teaspoon salt

1 teaspoon baking soda

1 cup evaporated milk

3/4 cup light corn syrup

2 tablespoons butter

2 cups crushed peppermint candies

In a saucepan over medium heat combine the sugar, salt, baking soda, milk and corn syrup. Cook over medium heat until the mixture comes to a boil, stirring constantly. Continue to stir and cook until the mixture reaches the soft ball stage, 236 degrees F on a candy thermometer. Remove from heat. Let cool 5 minutes. Stir in the butter and peppermint. Beat by hand until the candy thickens and begins to look cloudy. Quickly drop by spoonfuls onto wax or parchment paper or well greased cookie sheets. Allow to cool. You could sprinkle additional chopped candies over the tops if you wish.

¾ oz lemon juice 

1 Bottle non alcohol champagne 

½ oz Honey 

½ water 

Lemon twist to garnish 

Ice Cubes to add to the drink

First of all, you have to take a saucepan and fill it with honey and water. Heat them for some time until the mixture thickens. Once the mixture has thickened, let it cool for some time. After this, add honey syrup, lemon juice, bottle non alcohol champagne to a punch bowel. You should also add ice. Mix. Pour the drink in a cocktail glasses with ice. Garnish it with a lemon twist. Your Honey Bee cocktail is ready to be served. It will taste as sweet as honey, with some sourness from lemon and just a hint of champagne.

4 large potatoes
olive oil
1/2 cup sour cream
1/2 milk
2 tbsp butter
1 cup grated cheese
4 strips bacon
1/4 chopped green onion



Method:
wash the potatoes and coat them with olive oil. This will make sure that they are clean and that they stay moist during the initial baking process. Poke them with a fork in a number of places to allow for ventilation to the inside. Place in the center of the oven and bake for a little over 1 hour.

While the potatoes are cooking you can cook the bacon to your liking and then chop it up into small crumble pieces, and mix the other ingredients together in a mixing bowl (not the onion or cheese). This is where your hand mixer will come into play. The hand mixer will make the task of mixing the remaining items together, as well as the potato that comes out in a little while.

After the potatoes have finished cooking, remove them from the oven and slice them in half. Scoop the potato out of the skin, leaving about a quarter inch of potato remaining in the skin. Mix the potato that you have removed with the other ingredients, again, using your hand mixer to take care of the job for you. When you've completely mixed the ingredients together, scoop the potato filling back into the skins, top with bacon chunks, chopped onions, and cheese, and then cook them in the oven for another 15 minutes or so.
When the baking process is complete, you'll be left with wonderful tasting twice baked potatoes that the whole family will enjoy.