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Old 03-26-2011, 07:58 PM   #3531
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Made a chocolate bread pudding for tomorrow's Ma's Sunday plus grilled a ton of mushrooms for french bread Pizza,busy busy busy
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Old 03-26-2011, 08:14 PM   #3532
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My April 2011 issue of Southern Living arrived in yesterday's mail so I HAD to try their Layered Carrot Cake recipe. We had it for dessert tonight after dinner. Yum!!

I'm hoping it'll last through the week.
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Old 03-27-2011, 02:27 PM   #3533
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I've been craving lemon lately. So today I baked my lightened-up version of Alix's Lemon Cake. I went wild and doubled the glaze for the top of the cake...poked holes in the cake before I drizzled it on the warm cake. Can't wait to try some later. The waiting is the hardest part.
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Old 03-29-2011, 12:42 PM   #3534
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Quote:
Originally Posted by Katie H View Post
My April 2011 issue of Southern Living arrived in yesterday's mail so I HAD to try their Layered Carrot Cake recipe. We had it for dessert tonight after dinner. Yum!!

I'm hoping it'll last through the week.
Katie, would you could you post the recipe for that carrot cake? I'd preciate it muchly
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Old 03-29-2011, 12:55 PM   #3535
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I'm going to make a pound cake today. I haven't decided if I'm going to make the traditional one, or a lemony one. I found a great deal on organic lemons and I have about 8 of them rolling in my produce drawer.

I'm also considering a carrot cake, found some carrots that need using up. And I'm making both pudding and jello for my oldest who will be recovering from dental surgery today.
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Old 03-29-2011, 01:20 PM   #3536
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making some brown sugar nut bars. This will be a first so lets see how it tastes.
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Old 03-29-2011, 01:45 PM   #3537
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I baked some sesame seed rolls to go with the tuna and egg salad I fixed to serve my brother for lunch. With lettuce and tomatoe and some nice pears, it was a really yummy lunch.
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Old 04-01-2011, 12:04 AM   #3538
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I made banana nut muffins. Just my usual banana bread recipe, but in muffin tins. The advantages: bakes in 20 minutes instead of 50 minutes, cools to eatable quicker, and I don't have to grease the muffin tins, 'cause they are muffin sized and the recipe has a lot of butter (I put cupcake papers in the "non-stick" Baker's Secret muffin tin, 'cause it sticks worse than the regular ones.)

I'm eating them now, they are deeelicious.
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Old 04-02-2011, 12:23 PM   #3539
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I saw an episode of ATK the other day where they made the ultimate banana bread so I thought that I would give it a try. Okay, so now it's my new banana bread recipe. It is so full of banana flavor! It is amazing!!!! Not that my old banana bread recipe was bad but this is just incredible. It's a little more work than regular banana bread since you use more bananas (6 large for one loaf), you have to microwave them, strain and then take the juice and reduce it in a saucepan. It really concentrates the banana flavor.

America’s Test Kitchen :: Watch Our Show
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Old 04-02-2011, 01:05 PM   #3540
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Thanks for the link to the video Mama. What's the white bit in the middle of your banana bread slice?

I was beginning to suspect why my banana bread was so good. I have been using only frozen bananas for the past 10 years or so. My recipe calls for 1.25 cups of banana. That's usually 5 frozen bananas. They shrivel a bit and a lot of frost develops in the bag, that must be moisture escaped from the 'nanas.

Next time I will peel the 'nanas into a colander and reduce the liquid.

I personally think freezing is easier than all that fussing with the microwave. Of course, I almost always have some frozen 'nanas in the freezer. We never seem to finish them before they are too ripe. Well, actually I buy enough to save some for 'nana bread. I let them get really, really ripe before I freeze them.
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