emulsifier
Ashley Combs
Bananas Foster Chesse Pie
1 Graham Cracker Crust (9-inch) BANANA LAYER: 2Tbsp. butter 2-1/2cups sliced bananas (1/4-inch) 1/4cup sugar 1-1/2Tbsp. fresh lemon juice 1tsp. pumpkin pie spice CREAM CHEESE LAYER: 2pkgs. (8 oz. each) cream cheese, room temperature 6EGGS, room temperature 1cup sugar 1-1/2Tbsp. fresh lemon juice 1-1/2tsp. vanilla 1/3 cup all-purpose flour Directions Step 1: HEAT oven to 350°F. BANANA LAYER: HEAT butter in large nonstick skillet over medium heat. ADD bananas; cook, stirring gently, until soft, about 2 minutes. Do not mash. ADD sugar, lemon juice and pie spice. COOK, stirring gently, until mixture thickens, 1 to 1-1/2 minutes. SPREAD evenly in bottom of crumb crust. Step 2: CREAM CHEESE LAYER: COMBINE cream cheese, eggs, sugar, lemon juice and vanilla in mixer bowl. BEAT on high speed until well blended. Reduce speed to low. BEAT IN flour just until blended and no streaks of flour remain. POUR over banana mixture. Step 3: CAREFULLY place pie on rack in center of 350°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. Step 4: COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
Chocolate Chip Scones
Ingredients 3-1/2cups all-purpose flour 1/2cup sugar 2tsp. baking powder 1/2tsp. salt 3/4cup (1-1/2 sticks) butter, cold, cut into pieces 1/4cup mini chocolate chips 4EGGS 1/2cup milk OR half-and-half Directions Step 1: HEAT oven to 425°F. MIX flour, sugar, baking powder and salt in large bowl. CUT IN butter with pastry blender until mixture resembles coarse crumbs. ADD chocolate chips; toss to mix. Step 2: BEAT eggs and milk in medium bowl until blended. ADD to flour mixture; stir with a fork just until dry ingredients are moistened. Step 3: KNEAD dough a few strokes on lightly floured surface; pat to 3/4-inch thickness. CUT dough into rounds with lightly floured 3-inch cutter; place on greased baking sheet. GATHER scraps and repeat to use all dough. Step 4: BAKE in 425°F oven until golden brown, about 10 minutes. COOL on wire rack.
Pumpkin Bread
Ingredients 1-1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. pumpkin pie spice 1/4 tsp. baking powder 1/2 tsp. salt 1/3 cup chopped pecans, toasted 1/3 cup raisins or currants 1/4 cup butter, softened 1 cup sugar 3 EGGS 1 cup canned pumpkin 1/4 cup orange juice 1/2 tsp. vanilla Directions Step 1 1. HEAT oven to 350°F. COAT bottom and sides of 9 x5x3-inch loaf pan with cooking spray. Step 2 2. COMBINE flour, baking soda, spice, baking powder and salt into medium bowl; set aside. STIR 1 flour tablespoon mixture in the pecans and currants. Step 3 3. BEAT butter and sugar in mixer bowl on medium speed until light and fluffy. BEAT in eggs, pumpkin, orange juice and vanilla. Reduce speed to low. ADD dry ingredients; beat until blended. STIR IN pecan and currants. Step 4 4. POUR batter into prepared pan. BAKE in 350°F oven until bread begin to pull away from sides of pan and wooden pick inserted in center comes out clean, 60 to 70 minutes. COOL on wire rack. LOOSEN bread from sides of pans with thin knife. Gently SHAKE bread out of pan onto rack.