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Banana cupcakes with butter cream frosting and sliced almonds

Easy to do good for children cooks

Ingredients for the cupcakes:

  • 1 cup flour
  • 1 Stick butter softened (I/2 cup butter)
  • 2 Bananas
  • 4 1/4 cup Sugar
  • 2 teaspoons vanilla
  • 4 Eggs
  • 1 Cup water

Directions for the cupcakes:

  1. Preheat oven to 350 degrees.
  2. Cream together sugar and butter.
  3. Add in the mashed banana than put it in a bowl with sugar and butter.
  4. Mix in flour, eggs, and vanilla.
  5. Pour into cupcake pan. Fill only about 3/4 of the way.
  6. Cook for 15 to 16 minutes or until golden on top and springs back when touched lightly.
  7. Put the cupcakes on a wire rack to cool, then turn it onto a plate to frost them.

FOR THE FROSTING

Ingredients:

  • 1 stick butter, softened teaspoons vanilla
  • 3 tablespoons milk
  • 2 cups Powdered Sugar
  • Almond slices (optional)

Directions:

  1. Measure all ingredients into the bowl.
  2. Beat the ingredients together with an electric mixer.
  3. Mix on high for 5 minutes until the frosting is thick and creamy.
  4. If frosting is too thick, add a little more milk; if it is too thin, add more powdered sugar.
  5. Sprinkle slices almonds on top if you want.

Category:

baking, Party Food, Recipes

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Apple Pie with Pecan Crumb Topping

Ingredients
For the Crust:

  • 1 cup flour
  • ½ cup shortening
  • ½ teaspoon salt
  • 1/4 cup cold milk (approximately)

For the Filling

  • 3 lbs, minimum 8 cups of apples (Golden Delicious or Jonagold), peeled, cored, and sliced
  • 2/3 cup firmly packed brown sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • 1/4 tsp ground nutmeg


For the PECAN CRUMB TOPPING

  • 3/4 cup all-purpose flour
  • 1/2 cup chopped pecan halves
  • ½ cup granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, slightly cold


Directions
For the crust:

  1. Cut shortening into the flour and salt until it resembles coarse crumbs about the size of a pea.
  2. Add in cold milk a little at a time. When it starts to ball up and you have no dry ingredients visible, then your crust is ready to roll out on a floured non-stick silicone mat (or floured surface).
  3. Put your bottom crust into a 9-inch pie dish, then trim and flute the edges of your crust.


For the filling:

  1. Preheat oven to 400°F. Mix together apples, brown sugar, and lemon juice in a large bowl.
  2. Set aside for about 5 minutes to juice.
  3. Mix the granulated sugar and cornstarch together in a small bowl.
  4. Once mixed, combine with the apples and mix together.
  5. Add the cinnamon, nutmeg, and vanilla to the apples and mix well.
  6. Fill the chilled crust with apple mixture, mounding the apples in pie dish as high as you can. Pat down the fruit and smooth down the apples so none are sticking up.
  7. Place the pie on the center rack and bake for 30 minutes.

For the topping:

  1. While pie is baking, make the crumb topping by combining flour, chopped pecans, granulated sugar, and salt.
  2. Cut in butter.
  3. Once mixture is coarse, knead together with hands so butter is well blended and looks gravelly.
  4. Keep in refrigerator until the pie comes out of the oven.


Finishing the pie:

  1. After 30 minutes of baking, remove pie from oven, lower temperature to 350°K
  2. Carefully pile the refrigerated pecan topping on top and in the center of pie.
  3. Spread crumb topping over entire pie evenly to edge of crust.
  4. Tap down the crumb topping. and then return the pie to the oven for an additional 45 to 50 minutes. Note: Juices will bubble thickly around the edge of pie toward the end of baking time. Place a baking sheet or tin foil sheet under the pie in oven to catch any juices. You can use a pie shield or tin foil if your pie is getting too dark.
  5. Remove pie from oven and cool for approximately 45 to 60 minutes on a wire rack.

Category:

baking, Pies, Recipes

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Mississippi Mud Cake

This is a fun decadent cake. Kids of all ages will enjoy helping you make this cake.

Ingredients:

  • CAKE:
    • 13/4 cups sugar
      1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder (not Dutch process)
    • 1½ teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • 1 cup sweetened flaked coconut
    • 5 cups mini marshmallows
  • TOPPING:
    • 6 ounces semisweet chocolate, coarsely chopped
    • 3/4 cup heavy cream
    • 1½ cups toasted pecans, coarsely chopped

Directions:

  1. Preheat the oven to 350°F. Butter a 13×9-inch baking pan and dust it with flour, knocking out the excess. Set aside.
  2. For cake: Put the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl and stir to combine.
  3. Add the eggs, milk, oil, and vanilla. Using an electric mixer, beat on medium for 2 minutes.
  4. Add the water and coconut and stir until evenly mixed.
  5. Pour the batter into the prepared pan and bake on the center oven rack for 30 to 35 minutes, or until a tester inserted into the center comes out clean.
  6. Spread the marshmallows over the top and return the cake to the oven for 2 to 3 minutes, just until the marshmallows expand and start to melt.
  7. Cool in the pan.
  8. For topping: Put the chocolate into a medium heatproof bowl.
  9. Bring the cream to a near-boil in a small saucepan.
  10. Pour the cream over the chocolate and let the mixture sit for about 7 minutes, until the chocolate is melted.
  11. Whisk briefly to blend. Set aside for 15 to 20 minutes to cool, whisking occasionally.
  12. Meanwhile, sprinkle the pecans evenly over the marshmallows on the cake.
  13. When the chocolate has some texture but is still a little runny, slowly pour it over the cake, covering as much of the top as you can. Do not try to spread it.
  14. Set aside to cool.
    Makes 15 or more servings.

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baking, Recipes

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Delicious Snickerdoodle Cheesecake Bars Recipe


Prep Time: 20 min. | Total Time: 6 hours 30 min. (including refrigerating) | Makes: 8 servings

What You Need

  • 1-1/2 cups flour
  • 3/4 cup plus 2 tsp. sugar, divided
  • 1Tbsp plus 1/8 tsp ground cinnamon, divided
  • 3/ 4 cup cold butter, cut up
  • 2 pkg (3 oz. each) Cream Cheese, softened
  • 1Tbsp. vanilla
  • 1/4 cup sour cream
  • 2 eggs


Directions:

  1. Heat oven to 325°F.
  2. LINE 8-inch square baking dish with foll, leaving ends of foll hanging over sides of dish. 
  3. Combine flour, 1/4 cup sugar, and 1 Tbsp. cinnamon in a medium bowl.
  4. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  5. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2-inch upside of prepared dish.
  6. Bake 25 min, or until lightly browned.
  7. Meanwhile beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended.
  8. Add sour cream; mix well.
  9. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside.
  10. Combine remaining sugar and cinnamon.
  11. Pour cream cheese mixture into crust, top with reserved crumb mixture and cinnamon sugar.
  12. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
  13. REFRIGERATE cheesecake 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.
  14. Please enjoy it.

Category:

baking, Recipes

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Kid-Friendly Cooking: Cheesy Pasta Dish with chicken and broccoli

Note: this is an easy thing to cook with your children. They could make it with a grownup watching and helping them with the draining and the oven.

Prep time: 55 minutes; Oven Heat: 350; Baking time: 30 minutes

What you need:

  • 1box Penne pasta or ziti pasta [14 ounces]
  • 3 cups of frozen broccoli
  • 3/4 cup of precooked chicken strips [about 4 strips should do to get 14 ounces]
  • 1cup cheddar cheese shredded [2ounces]
  • 1 cup Mozzarella cheese shredded [2 ounces]
  • 1/4 cup sour cream
  • 1/4 cup milk [1.5 oz]
  • 2 tablespoons chicken broth
  • A dash of salt
  • A dash of black pepper

Equipment and supplies:

  • pot for cooking pasta and steaming broccoli
  • colander for drain pasta
  • 13/ 9 inch baking dish
  • Mixing bowl
  • Measuring cups /spoons
  • spoon /skillet
  • oven /stove

Directions:

  1. Prepare a baking pan by spraying it lightly with cooking spray.
  2. Heat water for pasta and broccoli. When water comes to a boil add broccoli. Bring back to a boil and add pasta.
  3. Cook pasta according to directions until tender.
  4. Drain pasta.
  5. Place drained pasta and broccoli back in the pot then add the chicken in the pot, mix well.
  6. Then put the broccoli, pasta, and the chicken in the pan.
  7. Preheat the oven to 350 degrees.
  8. Sprinkle shredded cheeses over pasta mixture.
  9. In a mixing bowl combine milk, chicken broth, salt, pepper and sour cream.
  10. Pour milk mixture evenly over the pasta mixture.
  11. Cover baking dish with foil.
  12. Bake 30 minutes, until mixture is bubbly and cheese is melted.
  13. Please enjoy it with your family at the table.
Ultimate Online Cookbook: Your Guide to Simple Meals

Category:

baking, Lunch/ Dinner, Recipes

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Homemade Banana Muffins: Delicious & Simple Recipe


Makes 12 muffins
Hands-On Time: 15 minutes
Total Time: 40 minutes

What You Need

  • 1½ cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1½ tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup mashed ripe bananas (2 to 3 large)
  • 1/2 cup (1 stick) butter, melted
  • 1/4 cup milk
  • 1 egg
  • 3/4 cups Semi-Sweet Mini Chocolate Chips

What You Do

  1. Heat oven to 350°F. Line 12 muffin cups with paper liners or grease well.
  2. Stir the first 5 ingredients in a large bowl until well mixed.
  3. Stir in the remaining ingredients except chocolate chips until blended.
  4. Stir in chocolate chips.
  5. Spoon into muffin cups.
  6. Bake 23 to 28 minutes until edges are golden brown and toothpick inserted in center comes out clean.
  7. Serve warm or cool.
Fun and Easy Recipes for Every Baker

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baking, Recipes

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Quick Baked Apples Recipe

OLD-FASHIONED BAKED APPLES

This is a new way to do an old classic. In the past you would put these in the oven and bake them for at least an hour. They are delicious for breakfast.

Ingredients

  • 6 tablespoons brown sugar
  • 6 medium cooking apples, washed and cored
  • 3 tablespoons butter or margarine
  • ½ teaspoon cinnamon

Directions:

  1. Make shallow cut in skin completely around each apple, one inch from the bottom. (To keep skin from shrinking during cooking.)
  2. Place apples in 12 x 7-inch glass baking dish (or 6 custard cups or serving bowls). Make sure that whatever you put the apples in is microwave safe.
  3. Place 1 tablespoon brown sugar and 2 tablespoons butter in center of each apple.
  4. Sprinkle with cinnamon.
  5. Cover apples with parchment paper.
  6. Microwave for 10 to 14 minutes on HIGH, or until tender.
  7. Let stand covered for 3 minutes before serving.

Notes:

  • Makes 6 Servings
  • For 1 apple, use individual custard cup or serving bowl and microwave for 2 to 3 minutes on HIGH
  • 2 apples, use individual custard cups or serving bowls and microwave for 3 to 4 minutes on HIGH.

Category:

baking, breakfast, microwave cooking, Recipes

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Oatmeal Scotchies

Ingredients:

  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1/2 tsp, ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract or grated peel of 1 orange
  • 2 cups quick or old-fashioned oats
  • 1 2/3 cups Butterscotch Flavored Morsels

Directions:

  1. Preheat oven to 375°F
  2. In a small bowl, combine flour, baking soda, salt and cinnamon
  3. In a large mixing bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla extract.
  4. Beat in flour mixture gradually
  5. Stir in oats and morsels.
  6. Drop onto ungreased baking sheets by rounded tablespoon.
  7. Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies.
  8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
    Makes about 4 dozen cookies
Fun and Easy Recipes for Every Baker

Category:

baking, cookies, Recipes

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Classic Chocolate Chip Cookies

Makes about 4 dozen cookies
Hands-On Time: 50 minutes
Total Time: 50 minutes

What You Need:

  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 tsp. vanilla
  • 2 large eggs
  • 2/3 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 (12-oz.) pkg. Semi-Sweet Chocolate Chips

What You Do

  1. Heat oven to 375°F.
  2. Beat butter, both sugars and vanilla in large bowl on MEDIUM speed until creamy.
  3. Beat in eggs.
  4. Blend in flour, baking soda and salt on LOW until mixed.
  5. Stir in chocolate chips.
  6. Drop by rounded tablespoonfuls 2 inches apart onto cookie sheets.
  7. Bake 8 to 11 minutes until edges are golden brown.
  8. Cool on baking sheets 2 minutes.
  9. Remove to wire racks and finish cooling
  10. Enjoy
Fun and Easy Recipes for Every Baker

Category:

baking, cookies, Recipes

White chocolate chip cookies

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup Baking Cocoa
  • 1tsp. baking soda
  • ¼ tsp. salt
  • 1 cup (2 sticks) butter or margarine, softened
  • ¼ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups white chocolate chip

Directions:

  1. Preheat oven to 350°F
  2. In a small bowl, combine flour, baking soda, and salt.
  3. In a large mixing bowl, beat butter granulated sugar, brown sugar, and vanilla extract until Creamy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Mix in flour mixture gradually.
  6. Stir in morsels
  7. Drop onto ungreased baking sheets by rounded teaspoon.
  8. Bake for 9 to 11 minutes or until centers are set.
  9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies
Fun and Easy Recipes for Every Baker

Category:

baking, cookies, Recipes