Monday, October 5, 2009

Banana cake with Pecan Crumb Topping

I have the same issue with bananas as i do with blueberries। When they are in season, they are EVERYWHERE! I'm always trying to figure out what to do with them before they get to the point of no return and i end up making yet another loaf of banana bread. So, a co-worker of mine subscribes to the Good Housekeeping Magazine and she always brings them into work when she is done with them. I am "that girl" who rips out the recipes that i like leaving blank pages in the magazine. (sorry!) Well, one day i came across this banana cake recipe that looked so good, so i ripped it out in usual gigi fashion.
Well this weekend my friend kelly who is having twins was having her baby shower and i thought, what a perfect time to make this cake to take along! After all, it is so super pretty! So i did, and it was a hit!!! So good! So moist! You must make this! It is so good either warm or at room temp. I made it the day before so it could cool off and chill for a bit. You have to make this! It is sooo great!
Pecan – Crumb Topping
1/3 cup packed brown sugar
¼ cup all purpose flour
¼ tsp cinnamon
2 tbsb cold butter or margarine
¾ cup chopped pecans
Banana Cake
1 1/3 c mashed fully ripe bananas (abour 4 medium)
1 tbsp fresh lemon juice
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp salt
1/2 cup butter (1 stick) softened
3.4 cup packed brown sugar
1/2 cup granulated sugar
2 lg eggs.
1. Prepare topping:
In a medium bowl combine brown sugar, flour and cinnamon. Cut in butter until mixture resembles carse crumbs. Set aside.
2. Pre-heat oven to 350. Lightly grease 13" by 9" pan.
3. Prepare cake: in a bowl mix bananas, lemon juice and vanilla.
4. On wax paper, mix flour, baking powder, baking soda, cinnamon and salt.
5. In large bowl with a hand mixer, beat butter and sugars until creamy. Add eggs 1 at a time, beating well after each addition.
6. On low speed alternately add flour and banana mixtures and beat until smooth.
7. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping and bake 25 minutes or until toothpick insterted in ceter comes out clean.
8. Cool in cake pan on wire rack.
Cut it up, put it on a pretty tray and viola!!! Again, you end up the star of the party!
Smooches! gigi

Friday, October 2, 2009

Turkey Meatloaf

Turkey Meatloaf...

Here we go!

1 tablespoons good olive oil
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/6 cup Worcestershire sauce
1/3 cup chicken stock
1 teaspoons tomato paste (i substituted ketchup here)
2 pounds ground turkey breast
3/4 cups plain dry bread crumbs (i used italian)
2 large eggs, beaten
1/4 cup ketchup

Preheat oven to 325 degrees F.
In a medium saute pan, over medium-low heat, (cook the onions - if you are using them), oliveoil, salt, pepper, and thyme until translucent, but not browned,approximately 15 minutes.
Add the Worcestershire sauce, chicken stock,and tomato paste and mix well.

Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in alarge bowl.

Mix well and shape into a rectangular loaf on an ungreasedsheet pan.
Spread the ketchup evenly on top.

Bake for 1 1/2 hoursuntil the internal temperature is 160 degrees F. and the meatloaf is cooked through.

Serve with love and collect all of the fabulous compliments you can handle :)
smooches! gigi