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Ingredients:
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish:
chopped walnuts Directions:
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl, mix flour, baking soda and salt; set aside.
5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.
http://dessert.food.com/recipe/best-ever-banana-cake-with-cream-cheese-frosting-67256
CHICKEN PICCATA
Preparation Time: 20 minutes
Cook Time: 10 minutes
Ingredients:
1/2 box Dreamfields Angel Hair
4 boneless, skinless chicken breast halves (about 1 pound)
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon butter
1/3 cup chopped green onions
2 cloves garlic, minced
1/2 cup dry white wine or chicken broth
1/4 cup fresh lemon juice
1 tablespoon capers
2 tablespoons chopped fresh parsley
Shredded Parmesan cheese
Directions:
1.Place chicken pieces between two pieces of plastic wrap. Using meat mallet, pound chicken to even thickness (about 1/2 inch thick).
2.Combine flour, salt and pepper. Lightly coat chicken pieces with flour mixture; shake off excess.
3.In large skillet, heat olive oil and butter over medium-high heat. Cook chicken about 5 to 6 minutes, turning once, until chicken is golden brown and cooked through. Remove from skillet; set aside.
4.Add green onions and garlic to skillet; cook and stir 1 minute. Stir in wine, lemon juice, capers and any pan juices from the chicken. Bring to boil. Reduce heat; simmer 1 to 2 minutes.
5.Meanwhile, cook pasta according to package directions. Drain.
6.Serve chicken with pasta; pour sauce over top. Sprinkle with parsley and Parmesan cheese.
Makes 4 servings.
Nutrition information (1/4 of recipe): 445 calories; 32 g protein; 16 g digestible carbohydrates*; 13 g total fat; 4 g saturated fat; 74 mg cholesterol; 450 mg sodium; 5 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 46 g carbohydrate. For more information go to www.DreamfieldsFoods.com.
Ingredients
1 qt buttermilk
4 eggs
1/2 c sugar
2 c flour
dash salt
Nothing says morning comfort quite like good buttermilk pancakes... and these are among the best we've had! Super light and super flavorful. A morning delight.
Directions
1Mix all ingredients together well.
2Heat a skillet with a thin coat of oil. Once heated, pour about 2 in. size circle of batter (pancakes are thin, almost crepe like).
3After pancakes looked cooked along edges flip and finish cooking on the other side. Add oil to skillet as needed.
4Continue until all batter is used. Enjoy with your favorite pancake topping.
5NOTE: After cooked, if you have leftovers, they freeze well. Just make sure to place a peice of wax paper between each pancake. THIN BUTTERMILK PANCAKES - between a pancake & a crepe
Serves: 12
Prep Time: 30 Min
Cook Time: 1 Hr
Ingredients
3 md bananas, sliced
2 Tbsp melted butter
2 Tbsp light brown sugar
2 c all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
1/3 c light brown sugar
1/2 c (1 stick) cold butter, cut into small pieces
2 lg eggs
1 c ricotta cheese
1 egg, beaten
GLAZE
1/4 c peanut butter
2 Tbsp butter
1/2 c powdered sugar
1/4 tsp vanilla
chopped peanuts, if desired
