1 cup all-purpose flour
1/2 cup wheat flour
1 1/2 tsp. baking powder
1/4 cup vegetable oil
3/4 cup dark brown sugar
1 extra large eggs, room temperature
1 tsp. vanilla extract
1/2 cup chopped pecans
1/4 cup whole milk, room temperature
1. Preheat the oven to 375 degrees F. Prepare muffin tins. Sift the flour and baking powder into a small bowl. Set aside.
2. With the electric mixer, cream the vegetable oil and sugar. Add the egg and vanilla extract and beat until fluffy. Mix in the banana.
3. Add the pecan nuts. With the mixer on low speed, beat with the flour mixture alternately with the milk.
4. Spoon the mixture into the prepared muffin cups, filling them 2/3 full. Bake the muffins until golden brown and a toothpick inserted into the center of a muffin comes out clean, about 20-25 minutes.
5. Let the muffins cool in the cups on a wire rack for about 10 minutes.
6. Leave it cool for another 10 minutes before serving.
2 1/2 cups whole milk
1 tablespoon vanilla extract
1 cup granulated sugar
2/3 cup all-purpose flour, sifted
5 large egg yolks
2 teaspoons salted butter
1. Put the milk and vanilla in a sauce pan and bring to a simmer over medium heat.
2. In another bowl, whip together the flour,sugar and egg yolks with a mixer. Pour a cup of milk-vanilla mixture into a bowl and beat to temper the yolks.
3. Add the yolk mixture to the pot with the remaining milk-vanilla mixture and beat until thick and creamy. Remove the pot from the heat and add the butter and whip again to thicken the cream. The longer you cook it, the thicker it will become. Transfer to a bowl. Refrigerate at least 6 hours before using it.
Variations: add 1 1/2 ounces of melted, cooled semi-sweet chocolate chips along with the butter.
1 cup water
6 tablespoon unsalted butter
1/8 teaspoon fine salt
1 cup all-purpose flour
4 extra- large eggs
1.Put the water,butter and salt in a heavy sauce pan and bring to a boil over high heat. Add the flour and stir with a wooden spoon until the ingredients come together into a smooth, uniform dough, approximately 2 minutes.
2. Transfer the mixture to the bowl of a stand or hand mixer fitted with a paddle attachment. Start paddling on low speed, then add the eggs, one at a time, until thoroughly absorbed, mixing for 1 minute between each egg, and stopping the motor periodically to scrape down the sides and bottom of the bowl with a rubber spatula. Finish with the final egg and mix for an additional 2 minutes.
3. Use the dough immediately. It does not refrigerate well.
3 large eggs
1/4 teaspoon salt
1/2 cup golden/light corn syrup
2 tablespoon fresh lemon juice
6 tablespoon butter,melted
1 1/4 cups chopped pecan nuts
1/3 cup pecan nut halves
For the pastry
1 1/2 cup all-purpose flour
1 tablespoon superfine sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoon cold unsalted butter, diced
1 egg yolk
3-4 tablespoon heavy whipping cream
1. To make the pastry, sift together the flour, super fine sugar, baking powder and salt in a bowl. Add the butter and rub in using your fingertips or pastry cutter until mixture resembles coarse breadcrumbs.
2. Blend egg yolk and whipping cream, and stir into the flour mixture.
3. Form the pastry into a ball, then roll out and use to line a 23 cm/9 in pie dish. Trim and flute the edge neatly and chill for 20 minutes.
4. Preheat a baking sheet in the oven at 200 degrees C/400 degrees F.
Lightly whisk the eggs and salt. Mix in the sugar,syrup,lemon juice and butter. Stir in the chopped pecan nuts.
5. Pour into the pastry case and arrange the pecan halves in concentric circles top.
6. Bake on the baking sheet for 10 minutes. Reduce the heat to 160 degrees C/ 325 degrees F and bake for 25 minutes more.
1 pound (4 sticks) unsalted butter, cut into tiny cubes at room temperature
1 3/4 cups sugar
1/4 cup water
5 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
1. In a bowl of a stand mixer, place egg whites with cream of tartar and 1/4 cup of sugar nearby.
2. Heat 1 1/2 cup sugar and 1/4 cup water in a small saucepan. Heat over high medium heat until sugar is dissolved
3. Meanwhile, whip the whites at high speed until soft peaks from approximately 5 minutes. When the egg whites are frothy, add the cream of tartar. Gradually add the 1/4 cup remaining sugar.
4.When the sugar reaches 240 degrees F, with the motor running, pour it into the egg whites, very slowly, in a thin stream, to avoid cooking the eggs. Raise the speed to high, and continue to whip the mixture has cooled to room temperature between 10-15 minutes.
5. Stopping the motor between additions, add the butter one lump at a time and continue beating until mixture smooth and fluffy, approximately 12-20 minutes.
Note: It will look like ricotta cheese for a while..just keep beating.
6. Once it is smooth, stir in flavorings if desired.
1 1/4 cups light brown sugar
3/4 cup peanut butter
1/2 cup butter flavor shortening
3 tablespoons milk
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
a pinch of salt
1.Heat oven to 375 degrees F.
2.Combine sugar, peanut butter, shortening,milk, salt and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg just until blended.
3. Combine flour and baking soda .Add gradually to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet.
4. Bake at 375 degrees F for 7 to 8 minutes or until just beginning to brown and set. Cool 2 minutes on baking sheet before removing to foil.
* Dip fork in flour, flatten dough slightly in crisscross pattern.
Enjoy and have fun baking!