Double Chocolate Banana Muffins
1/2 cup butter, softened
1-1/3 cups sugar
1-1/3 cups sour cream
2 teaspoons vanilla
2 cups flour
1/4 cup cocoa
1 teaspoon baking powder
1 teaspoon baking soda
Pinch of salt
2 ripe bananas, mashed
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Makes 12 jumbo, 24 regular, or about 7-8 dozen mini muffins.
files of Peggy,
The Inn at Merridun, Union, SC
Preheat oven to 350 F. Grease or line muffin pans.
In a large bowl, mix butter, sugar, eggs, sour cream and
vanilla. In second bowl, mix flour, cocoa, baking powder, baking
soda and salt & add to egg mixture all at once. Mix just until
ingredients are blended. DO NOT OVER-MIX. Fold in mashed banana,
chocolate chips and walnuts.
Fill muffin cups 2/3 to 3/4 full. Bake for 18-20 minutes or
until a toothpick comes out clean. Make sure you didn't hit a melted
chocolate chip! Cool for 5 minutes; then remove muffins from
tins, and place them on a rack to cool. Serve warm or at room
makes these for himself all the time.
Perfect for the Chocoholic!!
HINT: You can make batter and freeze in muffin tins for
Just take out of freezer and let thaw for 30 minutes,
then bake as usual.
1/2 pound ground sausage
1/2 cup mayonnaise
2 Tbsp flour
1/2 cup milk
1 green apple, (granny smith), peeled, sliced thin
1 cup shredded swiss cheese
1 cup shredded monterey jack cheese
1 unbaked 10" deep dish pie crust
Try ham or bacon in place of
sausage and spinach or mushrooms for the apple.
This is one of my FAVORITES!!
From At Your Service
Places and Traditions
From the files of Helen,
Highland Inn, Friday Harbor, WA
Heat oven to 350.
Brown sausage in a skillet over medium heat, stirring until
& flour in small bowl. Whisk in milk & eggs until blended. Set
apple, cheeses & sausage in a second small bowl. Spoon
sausage/apple/cheese mixture into pie shell. Arrange some
apple slices on top in appealing design. Pour egg mixture over
350 degrees for 50-60 minutes or until knife comes out clean.
Peach Blueberry Stuffed Custard French Toast
16 - 3/4"
slices french bread
6 lg eggs
3 cups whole milk
1 tsp vanilla extract
3/4 cup brown sugar, packed
1/2 tsp nutmeg
3 Tbsp butter, melted
1 - 1 1/2 cups fresh
blueberries, rinsed and drained
3-4 peaches, peeled and sliced (64 slices, 8 per stack)
1 cup brown sugar, packed
1/2 cup butter
2 Tbsp heavy cream
2 Tbsp light corn syrup
Pinch of salt
servings of one stack each.
Spray 11X15 baking dish
w/non-stick spray. Melt 3 Tbsp butter; coat dish bottom.
Whisk together milk, eggs, spices, vanilla, salt & 3/4 cup brown
sugar. Dip 8 bottom slices and place in dish. Arrange half of
the peaches and blueberries evenly on top of each slice of
bread. Dip & place second piece of bread on top as if making a
sandwich. Pour remaining liquid over all, not allowing too much
to stand in bottom. Arrange remainder of peaches and blueberries
on each top slice. Cover & refrigerate 2 hours or overnight.
Heat brown sugar, butter & pinch of salt just
until it comes to a foamy bubble. (I use a small glass bowl in
the microwave.) Add cream & corn syrup, stir & cook 3 min more,
1 min at a time. Stir
until it is a smooth caramel. Cool for 5 minutes. Cover; refrigerate overnight.
Uncover bread stacks; ladle re-heated caramel, topping each
stack. Bake in 350 degree oven 30-40 minutes until bubbly &
browned. Serve immediately; will flatten if left to cool. Needs
If you love peaches...this is
Y-U-M-M-O!! Clean plates all around the table with this one.
Bread expands during the baking process, so make sure that the
loaf of bread is not super large in it's dry form. When
arranging peaches, an estimate would be 8 slices per stack.
Blueberries are scattered and not overpowering.