Best-Ever Banana Bread

Day-O! Hey, Mister Tallyman, tally this one!

Best-Ever Banana Bread
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Ingredients
  1. Makes 2 loaves.
  2. 1 cup butter 250 mL
  3. 2 cups granulated sugar 500 mL
  4. 2 1⁄2 cups mashed ripe bananas (about 5) 625 mL
  5. 4 eggs, well beaten 4
  6. 2 1⁄2 cups all-purpose flour 625 mL
  7. 2 tsp baking soda 10 mL
  8. 1 tsp salt 5 mL
  9. 1 tsp ground nutmeg 5 mL
Instructions
  1. Preheat oven to 350°F (180°C). Cream butter and sugar until light and fluffy. Add bananas and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into two lightly greased loaf pans or a 10-inch (25 cm) Bundt pan. Bake for 55 to 60 minutes; test for doneness (toothpick inserted in middle comes out clean) and cool on rack for 10 minutes before removing from pans. Freezes beautifully.
Notes
  1. Tip: Freeze overripe bananas in their skins in a plastic bag.
The Best of Bridge http://www.bestofbridge.com/

There are three types of people: those that make it happen, those that watch it happen and those who sit around and say “What the heck’s happening?”

Apple Cranberry Cake

The perfect fall dessert. You can nap while it cooks. Serve with vanilla ice cream or whipped cream

Apple Cranberry Cake
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Ingredients
  1. 11⁄4 cups all-purpose flour 300 mL
  2. 3⁄4 cup granulated sugar 175 mL
  3. 2 tsp baking powder 10 mL
  4. 1 tsp ground cinnamon 5 mL
  5. 1⁄2 tsp salt 2 mL
  6. 1 egg, at room temperature 1
  7. 1⁄2 cup 2% or whole milk 125 mL
  8. 1 tsp vanilla extract 5 mL
  9. Grated zest of 1 orange
  10. 2 apples, peeled and chopped 2
  11. 1 cup cranberries (thawed if frozen) 250 mL
  12. 1⁄4 cup orange marmalade 60 mL
  13. 1⁄4 cup melted butter 60 mL
Instructions
  1. Grease the insert of a 31⁄2- to 4-quart slow cooker. In a large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In another bowl, whisk together egg, milk, vanilla and orange zest. Pour over flour mixture and stir just until evenly combined. Spread batter in prepared slow cooker. In a bowl, combine apples, cranberries and marmalade. Arrange on top of batter. Pour butter over top. Cover and cook on High for 2 to 21⁄2 hours, until apples are tender and a tester inserted in the center of the cake comes out clean. Turn off slow cooker, remove lid and let stand for 15 minutes before removing cake.
Notes
  1. Look for this great recipe and more in Best of Bridge Slow Cooker Cookbook
The Best of Bridge http://www.bestofbridge.com/

 

 

God Made Chocolate and the Devil Threw the Calories In!

 

Chocolate Raspberry Torte
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Ingredients
  1. Cake
  2. 2 cups all-purpose flour 500 mL
  3. 2 tsp baking soda 10 mL
  4. 1⁄2 tsp salt 2 mL
  5. 1⁄2 tsp baking powder 2 mL
  6. 3 squares (each 1 oz/30 g) 3
  7. unsweetened chocolate
  8. 1⁄2 cup butter 125 mL
  9. 2 cups brown sugar, packed 500 mL
  10. 3 eggs 3
  11. 11⁄2 tsp vanilla extract 7 mL
  12. 3⁄4 cup sour cream 175 mL
  13. 1⁄2 cup strong coffee 125 mL
  14. 1⁄2 cup coffee-flavored liqueur (Kahlúa) 125 mL
  15. Filling
  16. 1 cup whipping (35%) cream 250 mL
  17. 2 tbsp icing sugar 30 mL
  18. 1 jar (12 oz/341 mL) raspberry or 1 strawberry jam
  19. Frosting
  20. 11⁄2 cups chocolate chips 375 mL
  21. 3⁄4 cup sour cream 175 mL
  22. Pinch salt Pinch
  23. Chocolate curls
  24. Raspberries or strawberries
Instructions
  1. Cake: Preheat oven to 350°F (180°C). Grease and flour two 9-inch (23 cm) cake pans. Mix flour, baking soda, salt and baking powder. Melt chocolate and let cool. In a large bowl, beat butter, brown sugar and eggs at high speed until light and fluffy, about 5 minutes. Beat in melted chocolate and vanilla. At low speed, beat in flour mixture (in fourths), alternating with sour cream (in thirds). Add coffee and liqueur, blending until smooth. Pour batter into pans and bake for 30 to 35 minutes or until surface springs back. Cool in pans for 10 minutes, then remove from pans and cool on wire racks.
  2. Filling: Beat cream until it begins to thicken. Sprinkle in icing sugar and beat until stiff. Refrigerate. Slice cake layers in half horizontally to make four layers (cake layers cut more easily if frozen first). Place one layer, cut side up, on cake plate. Spread with 1⁄2 cup (125 mL) raspberry jam and 1⁄2 cup (125 mL) whipped cream. Repeat with remaining layers, ending with top layer cut side down.
  3. Frosting: Melt chocolate chips in top of double boiler. Add sour cream and salt and beat until frosting is creamy and smooth. Frost top and sides of cake. Garnish with chocolate curls and fresh berries. Serves 10 to 12.
  4. Tip: To make chocolate curls, warm a good-quality chocolate bar to room temperature, then use a vegetable peeler to shave off curls.
  5. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
Notes
  1. From the Complete Best of Bridge Cookbooks, Volume 2 (page 318)
The Best of Bridge http://www.bestofbridge.com/

 

Pecan Shortbread Squares

Pecan Shortbread Squares
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Ingredients
  1. CRUST
  2. 1 CUP BUTTER 250 mL
  3. 1⁄3 CUP FIRMLY PACKED BROWN SUGAR 75 mL
  4. 1 EGG 1
  5. 1 TSP. LEMON JUICE 5 mL
  6. 3 CUPS FLOUR 750 mL
  7. 21⁄2 CUPS PECAN HALVES 625 mL
  8. HONEY BUTTER FILLING
  9. 3⁄4 CUP BUTTER 175 mL
  10. 1⁄2 CUP HONEY 125 mL
  11. 3⁄4 CUP BROWN SUGAR 175 mL
  12. 3 TBSP. CREAM 45 mL
Instructions
  1. TO MAKE CRUST: PREHEAT OVEN TO 350°F (180°C). THOROUGHLY MIX BUTTER, SUGAR, EGG, LEMON JUICE AND FLOUR AND PRESS INTO A 10 x 15″ (25 X 38 cm) EDGED COOKIE SHEET. PRICK WITH A FORK AND BAKE FOR 20 MINUTES. COVER CRUST WITH PECAN HALVES.
  2. TO MAKE FILLING: IN A HEAVY SAUCEPAN, MELT BUTTER AND HONEY. ADD BROWN SUGAR AND BRING TO A BOIL, WHISKING CONTINUOUSLY, UNTIL DARK BROWN, 5–7 MINUTES. REMOVE FROM HEAT AND ADD CREAM. MIX AND POUR OVER CRUST. RETURN TO OVEN FOR
  3. 20 MINUTES. COOL BEFORE CUTTING.
The Best of Bridge http://www.bestofbridge.com/
A KNIFE THAT CUTS FOUR LOAVES OF BREAD SIMULTANEOUSLY — A FOUR LOAF CLEAVER.

Crustless Quiche

Real men love this one!

Crustless Quiche
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Ingredients
  1. Crustless Quiche
  2. Real men love this one!
  3. 10 eggs 10
  4. 1⁄2 cup all-purpose flour 125 mL
  5. 1 tsp baking powder 5 mL
  6. 1⁄2 tsp salt 2 mL
  7. 1⁄4 cup butter, melted 60 mL
  8. 1 cup chopped green chiles 250 mL
  9. 1 lb Monterey Jack cheese, shredded 500 g
  10. 2 cups low-fat cottage cheese 500 mL
Instructions
  1. Butter a 13- by 9-inch (33 by 23 cm) glass dish. In a large bowl, beat eggs until frothy. Add flour, baking powder and salt and blend well. Mix in melted butter, chiles and cheeses. Pour into buttered dish and bake at 400°F (200°C) for 15 minutes, then lower heat to 350°F (180°C) and bake for 40 minutes longer. Cut into small squares. Serve warm with salsa or chili sauce and cornmeal muffins. Serves 12.
The Best of Bridge http://www.bestofbridge.com/
 You can’t have everything – where would you put it?

Butter Tarts

These are exceptional! Use store-bought frozen shells or your own pastry recipe.

Butter Tarts
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Ingredients
  1. 1 cup white sugar 250 mL
  2. 1 cup seedless raisins 250 mL
  3. 2 eggs 2
  4. 1 tsp vanilla 5 mL
  5. 1⁄3 cup butter 75 mL
  6. 4 tbsp cream or half-and-half 60 mL
  7. 1⁄2 cup broken walnuts 125 mL
Instructions
  1. Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for
  2. 15 minutes at 375°F (190°C). Makes filling for 24 tarts.
  3. From the The Complete Best of Bridge, Volume 1 page 331.
Instructions
  1. Beat eggs. Combine with remaining ingredients except nuts, and boil at medium heat for 3 minutes. Add nuts. Fill unbaked tart shells and bake for
  2. 15 minutes at 375°F (190°C). Makes filling for 24 tarts.
Notes
  1. From the The Complete Best of Bridge, Volume 1 page 331.
The Best of Bridge http://www.bestofbridge.com/