In a large mixer bowl, beat shortening 2 minutes until creamy. Gradually add sugar, beating until light and fluffy after each addition. Add the eggs & vanilla, beating until thick and a pale lemon color.
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the flour mixture to the sugar mixture, alternating with the mashed bananas and combining well after each addition.
Grease and flour the bottom only of an 8-inch bread pan. Pour the batter into the bread pan and bake for 50-60 minutes, testing with a cake tester in the center for doneness.
Cool at least 10 minutes before removing from the pan, then cool completely on a wire rack.
Serve warm and slathered with lots of butter, yum!
(ARA) – A wedding shower should be fun for everyone involved: the bride, the guests, and even the hostess. A little advance planning ensures that happens.
First, a bit of etiquette: the shower is usually hosted by the maid or matron of honor, or a close family friend. The guest list should include only people who have been invited to the wedding, unless the shower is hosted by co-workers. Showers are traditionally held a month or two before the wedding; this can be a very stressful and busy time for the bride, so make sure the date fits into her schedule before making all the arrangements.
Preparation time on this satisfying dessert is just 10 minutes, but be sure to allow time to thaw the puff pastry sheets (do this while youâ€™re working on the main course). Contributed with permission by Pepperidge Farm. Read More
Bake pastry shells according to package directions. Remove from baking sheet and cool on wire rack.
Microwave white chocolate and ¼ cup cream on high for 2 minutes or until chocolate is almost melted, stirring halfway through heating. Stir until smooth. Cool to room temperature.
Beat remaining cream with electric mixer at medium speed until soft peaks form. Do not overbeat. Fold half of the whipped cream into chocolate mixture. Fold in remaining whipped cream just until blended. Spoon into pastry shells. Drizzle with melted chocolate. Refrigerate 1 hour.
To drizzle chocolate, place chocolate in a heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on high 45 seconds or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner. Holding top of bag tightly, drizzle chocolate through opening.
Unfold pie crust and place on a surface lightly sprinkled with raw oatmeal; transfer to a non-stick cookie sheet. Beat together the egg and water and brush the inside of the crust using a pastry brush.
Combine the apples, bourbon, raisins, brown sugar, and spices until apples are well coated. Pile into center of the dough. Dot with butter and fold the pastry over the apples. Brush the top of the crust with the egg wash and sprinkle with the raw sugar.
Bake approximately 50 minutes or until pastry is golden and apples are tender. Serve warm with ice cream or whipped cream.
1 16-ounce tub Litehouse Original Caramel Apple Dip or Litehouse Low Fat Caramel Apple Dip
1 package white cake mix
1 cup quick cooking oatmeal
½ cup peanut butter
2 tablespoons milk
1 8-ounce package reduced-fat cream cheese
1½-ounce package milk chocolate chips
Preheat oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick cooking spray.
Combine cake mix and oatmeal. Cut in peanut butter until mixture looks like fine crumbs. Beat egg with milk; add to crumb mixture, stirring until well mixed. Save ¾ cup of mixture. Press remainder into the bottom of the pan. Beat cream cheese until smooth. Add caramel dip and beat until well mixed. Spread on top of crumb mixture. Sprinkle chocolate pieces on top with the remaining crumbs.
Bake for 30 minutes. Let cool completely; cut into bars and serve.
Heat butter and oil in a large skillet over medium heat. Stir in the onions and cook until wilted. Add potatoes and sprinkle with herbs/seasonings. Cover and cook another 10 minutes, stirring occasionally, until potatoes are translucent and onions are golden.
To make crust:
Mix flour, baking powder, cracked pepper, and salt in a large bowl. Add butter and cut in with a pastry blender or rub in with your finger, until the mixture looks like fine granules. Add milk and stir with a fork until the mixture forms a soft dough.
Turn dough onto a lightly floured surface and give 10 to 12 kneads. Turn smooth side up, and roll with a rolling pin into a 14-inch circle. Transfer dough to a non-stick cookie sheet.
Spoon potato mixture onto the dough, leaving approx. 1½ inch border. Fold the border over the edge of the filling. Sprinkle top of potatoes with the Swiss cheese, and brush the border with 2 tbsp of the cream. Bake 15 minutes.
Pour the remaining cream over the potato filling and bake an additional 10 minutes, or until crust is golden brown.