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Banana Sheet Cake

 ---- Original Message ----- 
  From: Sandra 
  To: phaedrus 
  Sent: Thursday, October 11, 2001 2:38 PM
  Subject: Banana Cake

  I would like to have a recipe for a good banana cake. I have a baby 
  shower cake to make and I would like to know how much batter of this 
  cake, that I would need to make a half sheet cake?  
  Thank You Sandy from Pa.

Hi Sandy,

Below are four banana sheet cake recipes. You can try halving the amount of each ingredient on any of these to make a 1/2 sheet cake, but the results from doing that are unpredictable. Sometimes it works ok and sometimes it doesn't.


  Banana Sheet Cake 

  2 sticks margarine
  1/2 c. water
  2 c. flour
  2 c. sugar
  2 eggs
  1 1/4 c. mashed bananas
  1 c. nuts (pecan or walnuts)
  1/4 c. sour milk
  1 dash salt
  1 tsp. vanilla
  1 tsp. soda
  3/4 stick margarine
  1 (8 oz.) cream cheese
  1 box confectioner sugar    
  Bring to boil margarine and 1/2 c. water. While hot pour over flour, 
  and sugar and mix. Add lightly beatened eggs and mashed bananas and 
  nuts (if desired). Add sour milk, vanilla, baking soda, and dash of salt. 
  Pour into greased and floured large cookie sheet. Bake at 400 for 20 
  minutes. Frosting: Cream margarine, cream cheese, and add confectioners 
  sugar a little at a time. Frost cake with this mixture and sprinkle nuts 
  if desired. 
  Banana  Sheet  Cake

   Ingredients : 
   2 sticks margarine
   1/2 c. water
   2 c. flour
   2 c. sugar
   2 eggs
   1 tsp. soda
   1/4 c. buttermilk
   1 tsp. vanilla
   1 c. mashed bananas
   1 c. pecans--
   3 oz. cream cheese
   1/4 c. softened margarine
   1 tsp. vanilla
   1/2 box powdered sugar

   Preparation : 
     Boil margarine and water.  Pour over flour, sugar, eggs, soda,
   buttermilk and vanilla.  Stir in bananas and pecans.  Grease and
   flour large jelly roll pan.  Pour mixture into pan.  Bake at 400
   degrees for 15 to 20 minutes.  Mix thoroughly and spread on cake
   when taken out of the oven.  
   Banana  Sheet  Cake

   Ingredients : 
   1/2 c. shortening
   1 1/2 c. sugar
   3 eggs
   1 tbsp. buttermilk
   1/4 tsp. salt
   1 tsp. soda
   1 tsp. baking powder
   2 c. flour
   1 tsp. vanilla
   4 or 5 ripe bananas
   2 tbsp. oleo
   1/4 c. milk
   2 c. confectioners' sugar
   1 tsp. vanilla
   Chopped nuts (optional)

   Preparation : 
      Combine shortening, sugar, eggs, and buttermilk.  Combine dry
   ingredients and add to creamed mixture.  Stir in vanilla and
   bananas. Bake in 9 x 13 inch pan at 350 degrees for 30 to 35
   minutes.  Ice while warm.
   Banana  Sheet  Cake

   Ingredients : 
   1/2 c. oleo
   1 c. sugar
   2 eggs
   3/4 c. mashed bananas
   1 1/4 c. flour
   3/4 tsp. soda
   1/2 tsp. salt
   1 tsp. vanilla

   Preparation : 
      Cream fat and sugar.  Add eggs, one at a time.  Stir in banana
   and vanilla, then dry ingredients.  Mix well.  Bake at 350 degrees
   for 10 to 12 minutes.  Bake in cookie sheet.  Ice cooled cake with:
   1 stick oleo 1 box powdered sugar 1 tsp. vanilla  

Butter Cream Frosting

----- Original Message ----- 
  From: diane 
  To: phaedrus
  Sent: Thursday, October 11, 2001 8:24 AM
  Subject: buttercream

  HI!  I was wondering if you had a recipe for buttercream that is 
  melt-proof in the tropical heat.  It should also be a basic buttercream 
  that could be adapted to be made into a chocolate buttercream and easy 
  to prepare.


Hi Diane,

Well, "melt-proof" is a tall order. My thinking is that if you use shortening instead of butter to make the frosting, it would be less prone to melt. You can use Crisco "buttery-flavor" shortening to give it a more buttery taste. Below are several recipes. You should be able to add semi-sweet chocolate squares to any of them to make chocolate icing.


  Butter  Cream  Icing

   Ingredients : 
   1/2 c. solid vegetable shortening (Crisco butter flavor)
   1 tsp. vanilla extract
   2 tbsp. milk
   1/2 c. butter or margarine
   4 c. confectioners sugar, sifted

   Preparation : 
     Cream butter and shortening with electric mixer.  Add vanilla
   gradually, add sugar, one cup at a time, beating well on medium
   speed.  Scrape sides of bowl often.  When all sugar has been mixed
   in icing, will appear dry.  add milk and beat at medium speed until
   light and fluffy.    TIPS:  Tint with desired color or food
    Bakery  Butter  Cream  Frosting

   Ingredients : 
   1 c. Crisco (butter flavor)
   2 c. powdered sugar
   1/4 c. milk
   1 tsp. vanilla

   Preparation : 
      Cream at high speed for 5 minutes.  This frosting will remain
   soft.  Great for decorating.
   Butter  Cream  Frosting

   Ingredients : 
   1/2 c. Crisco butter flavor shortening
   1/2 c. butter
   4 c. powdered sugar
   1 tsp. vanilla extract
   2-3 tsp. milk

   Preparation : 
     Mix all ingredients until smooth, spread over cake.  

Cookie Pizza

 ----- Original Message ----- 
  From: Busymom
  To: phaedrus 
  Sent: Monday, October 08, 2001 6:48 PM
  Subject: Re: Lost recipe

  Can you help?  I had a recipe several years ago, I think the name of 
  it was Halloween Cookie Pizza.  It was made of toll house cookie base 
  on a pizza pan, I think it had peanut butter morsels in it, as well 
  as chocolate and orange icing drizzled over the cookie part with 
  marshmallows.  Unfortunately, I can't find my recipe and my son is 
  having a Halloween party and would love for me to make it!  Do you know 
  where there is such a recipe? 

Hi Busymom,

Yep, I believe that I found it. See below.


  Halloween Cookie Pizza 
  3/4 cup Light brown sugar 
  1/2 cup Butter flavored shortening 
  1 Egg 
  1 tablespoon Water 
  1 teaspoon Vanilla extract 
  1 1/4 cups Flour 
  1/2 teaspoon Baking soda 
  1/4 teaspoon Salt 
  1 cup Peanut butter chips 
  1 cup Miniature marshmallows 
  1/2 cup Semi-sweet chocolate chips 
  1/2 cup Pecans -- chopped 
  Chocolate Drizzle 
  1/4 cup Semi-sweet chocolate chips 
  1 1/2 tablespoons Butter-flavored shortening 
  Orange Drizzle 
  1/2 cup Powdered sugar 
  1 tablespoon Water 
  3 drops Yellow food coloring 
  2 drops Red food coloring 
  Preheat oven to 350 degrees. Lightly grease 12" round pizza pan. In 
  large bowl, beat sugar and shortening until creamy. Add egg, water 
  and vanilla and beat well. In a separate bowl, stir together flour, 
  baking soda and salt; add to sugar mixture, beating on low speed until
  blended. Stir in peanut butter chips. Spread batter in prepared pan to 
  within 1/2" of edge. Bake 11 to 13 minutes or until set. Remove from 
  oven. Sprinkle marshmallows, chocolate chips and pecans over the top. 
  Return to oven. Bake 5 to 7 minutes or until marshmallows are lightly 
  browned. Cool completely Blend chocolate drizzle ingredients and drizzle 
  over the top; blend orange drizzle ingredients, and drizzle over the
  chocolate. Let stand one hour until drizzle sets. Cut into wedges.
  Makes 16-20 servings. 

Piquant Sauce

----- Original Message -----
From: Mike
To: phaedrus
Sent: Sunday, October 07, 2001 2:34 PM
Subject: Piquant sauce?

> My mother used to make a sauce she called "Piquant sauce" that was 
> used for pouring over food instead of shop bought brown sauce.
> I remember it as a mid brown colour and rather vinegary.
> Any ideas for the recipe?
> Thanks - Mike

Hi Mike,

Well, there really is a sauce called "piquant sauce." It's served poured over sliced meats. Below are two recipes.


Piquant Sauce

Ingredients (16 servings)
2 tb Margarine or butter
1 Thin slice onion
2 tb All-purpose flour
1 c Beef broth
1/4 ts Salt
1/8 ts Pepper
1/4 c White wine
1 tb Chopped fresh parsley
1 tb Chopped gherkins
1 tb Finely chopped onion
1 1/2 ts Chopped fresh or 1/2 ts Dried chervil leaves

Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over low
heat until melted. Cook and stir onion in margarine until onion is brown;
discard onion. Stir flour into margarine. Cook over low heat, stirring
constantly, until flour is deep brown; remove from heat. Stir in broth,
white wine, parsley, gherkins, onion and chervil. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 Cup Sauce; 50
Calories Per Tablespoon.
Piquant Sauce

1 large onion
1/4 cup butter
3 tablespoons all-purpose flour
1 cup dry white wine
1 cup red or white-wine vinegar
Salt and pepper
2 dill pickles, diced
1 teaspoon finely chopped fresh tarragon
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh chervil
1 beef bouillon cube
1/4 cup water
Thinly slice onion.
Turn onion to cut across slices; finely
dice. In a heavy-based saucepan, melt
butter; add onion and cook over medium
heat until golden. Sprinkle in flour;
cook, stirring, for 8 to 10 minutes until
flour turns brown. Mix together wine and
vinegar. Gradually add to flour mixture,
stirring constantly to make a smooth,
creamy brown sauce. Add salt and pepper
and simmer for 15 minutes.
Add pickles and herbs. Dissolve bouillon
cube in water and add to sauce; stir
through. Continue simmering for 10
minutes. Serve hot with roast pork or use
for reheating leftover meats.
Makes 1 1/2 to 2 cups.

05/03/15 - Came across another one.

Piquant Sauce

1/4 cup 	butter or other fat
1 cup 		water
1 cup		beef broth
2 teaspoons 	slat
1 teaspoon	mustard seed
6 tablsepoons 	lemon juice
Dash		cayenne

Melt Butter and add remaining ingredients in the order listed.
Blend thoroughly. Makes 2 1/2 cups sauce. Good with fish.

Spotted Dick

----- Original Message -----
From: Kay
To: phaedrus
Sent: Friday, October 12, 2001 1:17 PM
Subject: Scottish custard recipe

> Do you know of a recipe for "spotted dick custard"?  My friend dared me
> to find it.  She said her husband had it in Scotland.  Is she kidding me
> or does such a think exist?
> Thank you,
> Kay

Hi Kay,

Yes, it definitely exists. Spotted Dick is one of those British puddings. You know the kind, like a plum pudding. Those puddings that are nothing like what we call pudding in the US, which is more of a custard. You know, we think of pudding like Jello pudding. It's like a "custard pudding."British puddings aren't like that. Spotted Dick isn't a custard, either. A British custard is often like a sweet sauce like that stuff you see in the grocery dairy case at holiday time, called "Boiled Custard". Spotted Dick is often served with custard poured over it.

Why is it called that? No one knows for sure. Some say that "dick" means like, a dog's name, and so it's called that because it looks like a spotted dog. Food historians say that "dick" is an archaic form of the word "dough", so it really just means "spotted dough." Recently, some British supermarkets began labeling it "Spotted Richard" because they said some customers were embarassed to buy it because of the name.

Below are several recipes for Spotted Dick. The last recipe is to make the custard sauce to pour over it. Most of the ingredients in these recipes are readily available in the US. "Caster sugar" is just superfine sugar. You can even use regular granulated sugar. The only ingredient that might be difficult to find is the suet. In America, many of us know of suet only as bird food. One of the recipes below uses margarine instead of suet, but it could hardly be called authentic Spotted Dick.


Recipe for Spotted Dick

2 oz white breadcrumbs
2 oz self raising flour
4 oz shredded suet
8 oz prepared stoned raisins
1/8 teaspoon salt
1/2 grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon mace
1 oz whole candidied peel, finely chopped
grated zest of one orange
3 eggs
3 tablespoons brandy

Mix the breadcrumbs with the suet and flour in a large bowl. Add the raisins
making sure that noneare stuck together. When these ingredients are well
mixed, add the salt, nutmeg, ginger, mace, candidied peel and orange zest,
mixing thoroughly.

In a small basin beat the eggs well and add them with the brandy to the
mixture, stirring for at least five minutes to amalgamate the contents
thoroughly. Pack the pudding basin with the mixture, cover with greas-proof
paper and foil and tie down with a string. Steam for four hours, making sure
that the saucepan doesn't boil dry. Serve with lashings of hot custard.
Spotted Dick

2 oz plain flour
1 tsp baking powder
1/2 teaspoon mixed spice
pinch of salt
2 oz shredded suet
1 oz white or brown sugar
4 oz currants
2 oz fresh breadcrumbs
1 egg, beaten
4-5 tbsp milk

Butter a 1.5 pint pudding basin. Sift the flour, baking powder, spice and
salt into a mixing bowl and mix in the suet, sugar, fruit and bread- crumbs.
Stir in the egg and sufficient milk to produce a soft consistency that drops
off the spoon in 5 seconds.
Turn the mixture into the pudding basin, which should be two-thirds full.
Cover with greased foil or a snap-on lid (the plastic container from a 2 lb
Christmas pudding is worth saving for this purpose.) Steam for 2 to 2.5
hours. When cooked, remove the cover and allow the pudding to shrink
slightly, then cover the basin with a hot serving plate, hold it firmly and
invert. Lift off the basin to leave the pudding on the plate.

Serve hot with custard.
Title: Spotted Dick
  Categories: desserts, english
       Yield: 6 servings

       8 oz self-raising flour
       1 pn of salt
       4 oz margarine
       2 oz castor sugar (superfine)
       4 oz to 6 oz sultanas (big -raisins)
       6 tb water

   1)  Have ready a sheet of foil or a double thickness of grease proof
   paper brushed with melted margarine. 2) Make the pudding crust: Sieve
   the flour and the salt. Rub in the margarine. Add the sugar and
   sultanas. Mix in the water to make a soft dough. 3) Turn out onto a
   floured board and form into a roll. 4) Wrap loosely but securely in
   the grease proof paper or foil. Tie or seal the ends. 5) Place in the
   steamer and cover tightly. Steam for 1.1/2 to 2 hours. 6) Serve with
   hot custard sauce or sprinkle with castor sugar. Variation: At stage
   3: Put the mixture in a medium-sized (1.1/2 pint) pudding basin with
   a round of grease proof paper in the bottom and brush all round
   inside with melted margarine. Smooth the top. Cover with foil, or
   double grease proof paper brushed underneath with melted margarine
   and steam for 1.1/2 to 2 hours. Serve with hot Custard sauce or
   sprinkle with castor sugar.

   Shared by Sylvia Mease (Cookie Lady)
   Suet Pastry Dough  For Spotted Dick Recipe Below

Makes enough for 1 spotted dick or jam roly-poly
You can order ground fresh beef suet from your butcher. The suet will not be
rendered; the process of rendering suet is a simple one and will yield a
lighter, cleaner-tasting pudding.

Active time: 15 min Start to finish: 15 min

1 1/2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup cold finely chopped rendered beef suet (4 oz)
8 tablespoons whole milk

Pulse together flour, sugar, baking powder, and salt in a food processor.
Add suet and pulse until mixture resembles coarse meal. Transfer mixture to
a bowl. Drizzle evenly with milk and stir with a fork until incorporated.
Knead until a slightly sticky dough is formed.
Spotted Dick

Active time: 40 min Start to finish: 2 1/2 hr
1/2 cup mixed currants and golden raisins or other assorted dried fruit
1/2 teaspoon finely grated fresh lemon zest
Suet pastry dough
Custard sauce

Special equipment: 1-quart ceramic pudding mold

Fill a large heavy pot (at least 8 inches across by 6 inches deep, with a
tight-fitting lid) with 1 1/2 inches water. Make a platform for pudding by
setting metal cookie cutters or egg-poaching rings in bottom of pot. Knead
fruit and zest into dough and form dough into a ball. Put into well-buttered
pudding mold and flatten top. Top dough with a round of buttered wax paper,
buttered side down, and cover top of mold with heavy-duty foil, crimping
tightly around edge.

Bring water in pot to a boil and set mold on platform. Steam pudding,
covered, over simmering water 1 1/2 to 2 hours (add more boiling water to
pot if necessary), or until golden and puffed. Transfer pudding in mold to a
rack and let stand 5 minutes. Discard foil and wax paper and run a thin
knife around edge of pudding. Invert a plate over mold, then invert pudding
onto plate. Serve immediately with custard sauce.
Custard Sauce

Active time: 20 min Start to finish: 20 min
1 1/2 cups whole milk
6 large egg yolks
1/3 cup sugar

Bring milk just to a boil in a 3-quart heavy saucepan and remove from heat.
Whisk together yolks, sugar, and a pinch of salt in a bowl and add hot milk
in a slow stream, whisking. Pour custard into pan and cook over moderately
low heat, stirring constantly, until slightly thickened and a thermometer
registers 170F. Pour through a fine sieve into a pitcher and serve warm.

Cooks' note:
. Custard sauce keeps, its surface covered with plastic wrap and chilled, 2 days.

Makes about 2 cups.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus