Friday, April 23, 2010
This recipe is from my Grandma so it is delicious and brings back wonderful memories whenever I eat it. I particularly picture us together in Winnebago, Nebraska. Just so you know that it's not just my favorite because of the associations that go with it, this is my husband's favorite fudge topping as well.
2 squares unsweetened baking chocolate
1/4 cup butter
1 1/2 cup sugar
1 can evaporated milk
Melt chocolate and butter together. Add sugar and milk and boil for 5 minutes.
It is normal for their to be little flecks of chocolate in the topping. It can be stored in the refrigerator and it may separate, so you will need to stir it before pouring out what you need to heat.
Wednesday, April 7, 2010
I got this recipe from my college roommate, Wendy.
I lost it for years and I recently found it! Yay!
I'm always looking for recipes to use bananas that get too ripe. This is also a great recipe for leftover cooked rice.
These are yummy and a fun alternative to banana bread.
I love to make mini muffins!
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp ginger
1/2 tsp. cinnamon
1/4 tsp. vanilla
1/2 cup butter
1 cup brown sugar
3 very ripe bananas
1 1/2 cups cooked brown rice
Sift together flour, baking powder, baking soda, salt and spices. Set aside.
Cream butter with sugar, beat in eggs and mashed bananas and vanilla. Gradually blend in flour mixture. When mixed well, fold in cooked rice.
Fill greased muffin tins 1/2 full. Bake at 350 degrees for 35-40 minutes (18-20 for mini muffins)
Yields 12 muffins
Yields 55 mini muffins