From Betty Crocker.
1-1/4 C. sugar
1/2 C. butter, softened
2 large eggs
1-1/2 C. mashed very ripe bananas (3 medium)
1/2 C. buttermilk
1 tsp. vanilla
2-1/2 C. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 C. chocolate chips or chopped nuts, if desired
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2 x 4-1/2 x 2-1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with shortening.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, buttermilk, and vanilla; beat until smooth. Stir in flour, baking soda, and salt just until moistened. Stir in chocolate chips or nuts, if desired. Divide batter evenly between pans.
Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
New England Pot Roast
From Betty Crocker.
4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots
Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots
Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
Sweetened Whipped Cream
From Betty Crocker.
FOR 1 CUP WHIPPED CREAM: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 1-1/2 CUPS WHIPPED CREAM: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 2 CUPS WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form.
FLAVORED SWEETENED WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or powdered sugar and one of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.
1 tsp. grated lemon or orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 tsp. peppermint extract
1/2 tsp. rum extract
1/4 tsp. maple extract
Notes: Well-chilled cream will whip the best, so keep the cream refrigerated until ready to use. Put the mixing bowl and mixer attachments in the freezer for a few minutes to chill. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled.
To freeze whipped cream, place waxed paper or aluminum foil on cookie sheet. Drop whipped cream by spoonfuls onto waxed paper. Freeze uncovered at least two hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than two months.
FOR 1 CUP WHIPPED CREAM: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 1-1/2 CUPS WHIPPED CREAM: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 2 CUPS WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form.
FLAVORED SWEETENED WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or powdered sugar and one of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.
1 tsp. grated lemon or orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 tsp. peppermint extract
1/2 tsp. rum extract
1/4 tsp. maple extract
Notes: Well-chilled cream will whip the best, so keep the cream refrigerated until ready to use. Put the mixing bowl and mixer attachments in the freezer for a few minutes to chill. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled.
To freeze whipped cream, place waxed paper or aluminum foil on cookie sheet. Drop whipped cream by spoonfuls onto waxed paper. Freeze uncovered at least two hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than two months.
Asiago Bread
From Betty Crocker.
3-1/2 to 3-3/4 C. bread flour
1 tsp. sugar
1 pkg. regular or quick active dry yeast (2-1/4 tsp.)
1-1/4 C. very warm water (120-130 degrees)
2 Tbsp. olive oil
2 tsp.dried rosemary
1 tsp. salt
1 C. shredded Asiago cheese
1/4 C. shredded Asiago cheese
Mix 1-1/2 C. of the flour, the sugar, and yeast in a large bowl. Add warm water. Beat with wire whisk on low speed one minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about one hour or until bubbly.
Stir in oil, rosemary, and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
Place dough on lightly floured surface. Knead 5-10 minutes or until dough is smooth and springy. Knead in one cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45-60 minutes or until double. Dough is ready if indentation remains when touched.
Line cookie sheet with parchment paper. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on parchment-line cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45-60 minutes or until almost double.
Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450 degrees.
Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
Bake 10 minutes. Reduce oven temperature to 400 degrees. Bake 20-25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Note: If you do not have parchment paper, lightly grease cookie sheet with shortening so the loaf does not stick to the pan.
3-1/2 to 3-3/4 C. bread flour
1 tsp. sugar
1 pkg. regular or quick active dry yeast (2-1/4 tsp.)
1-1/4 C. very warm water (120-130 degrees)
2 Tbsp. olive oil
2 tsp.dried rosemary
1 tsp. salt
1 C. shredded Asiago cheese
1/4 C. shredded Asiago cheese
Mix 1-1/2 C. of the flour, the sugar, and yeast in a large bowl. Add warm water. Beat with wire whisk on low speed one minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about one hour or until bubbly.
Stir in oil, rosemary, and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
Place dough on lightly floured surface. Knead 5-10 minutes or until dough is smooth and springy. Knead in one cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45-60 minutes or until double. Dough is ready if indentation remains when touched.
Line cookie sheet with parchment paper. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on parchment-line cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45-60 minutes or until almost double.
Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450 degrees.
Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
Bake 10 minutes. Reduce oven temperature to 400 degrees. Bake 20-25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Note: If you do not have parchment paper, lightly grease cookie sheet with shortening so the loaf does not stick to the pan.