October 12, 2014 § Leave a comment
SWEETTABLESCAPES loves looking for some easy (one bowl to mix in is all you need) and tasty recipes using bananas. For some reason, we either buy too few or too many and the ripeness level is not always the one you want. We have a bunch (pardon the pun!) of go-to recipes for “mushy” bananas (here and here) but this cake requires a ripe, yet firm fruit to be sliced. Combined with the crushed pineapple and pecans, the sweetness/crunchiness/moisture ratio is perfect!
Jamaica Cake (as it is called on allrecipes.com):
2 cups white sugar (many comments on the site suggested to do 1/2 regular sugar and 1/2 brown, and this is what we did. To reduce sweetness a bit, since pineapple is quite sweet on its own, we would also reduce the sugar to 3/4 cup each)
1 1/2 cups vegetable oil
1 1/2 cups chopped pecans
3 cups all-purpose flour
2 bananas, peeled and diced
1 (20 oz) can crushed pienapple with juice
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
Mix well. Do not mash bananas.
Bake in a preheated oven (350F) for 60 minutes or until tester comes out clean.
Is that easy enough? You bet!
October 10, 2014 § Leave a comment
When you need to produce dessert in the nick of time and make do with kitchen staples, a crumble is the way to go. Fresh fruit? Check! Butter and sugar? Check! A bit of flour? Check again!
No need for fancy ingredients and you can pretty much use any fruit you have in the house. This recipe from Redbook Magazine (October 2014) came in handy when SWEETTABLESCAPES needed a sweet finale in minimal time.
1/3 cup plus 1/2 cup superfine sugar
2/3 cup shredded coconut
1 stick unsalted butter, melted
1 cup all-purpose flour, sifted
1 tsp vanilla extract
4 granny Smith apples, peeled and chopped
3 cups blueberries
Makes 6 servings.
October 5, 2014 § Leave a comment
Perfect for a casual get together, it’s prepared in a cinch.
200 g flour
50 g almond meal
120 g salted butter (cut into small pieces)
100 g granulated sugar
For the ganache:
150 g bittersweet chocolate, chopped
15 cl heavy cream
zest of 1 orange
Preheat oven to 350 F.
Cover cookie sheet with parchment paper. Roll out dough onto floured parchment to form rough circle (you can cut edges evenly if you wish)
October 2, 2014 § Leave a comment
When you need to serve a crowd, a big cake is in order. If you want the added benefit of a healthy and moist cake, then this recipe (Martha Stewart, Sept 2014) will do the trick; white whole wheat flour, buttermilk and blueberries combine to create a delicious afternoon treat!
1 1/2 stick unsalted butter, room temperature
3 cups white whole-wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 3/4 sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup buttermilk
3/4 cup muesli (preferably unsweetened)
2 TBsp honey
2 cups fresh blueberries
Combine muesli and honey in a small bowl. Spread half of batter in prepared pan. Top evenly with blueberries. Spread remaining batter on top, then crumble muesli mixture over batter, pressing gently to adhere.