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By Andrew Cook

When bananas start to go bad they go bad fast. You have to use them up in just about anything you can think of. They do not really taste good alone so you have several options. You can make banana muffins or banana bread but that takes some time. To make a banana pancake recipe you only need a few supplies and over ripe bananas.

Nothing should go to waste and that includes bananas that are starting to turn brown and speckled. This is when they are the best for banana pancakes. You do not want to use any banana that is black once the skin has been peeled off. But if they are a little mushy they will work well in banana pancakes.

You will need two bowls to make these pancakes. In the first one measure one cup of white flour, one tablespoon sugar, one fourth teaspoon of salt and two teaspoons of baking powder. You will want to combine all these ingredients and go to the next bowl.

In bowl number two beat one egg well. Measure two tablespoons vegetable oil and one cup of milk and add it to the egg. Remove the peel from two bananas that are over ripe. Put them in a cereal bowl and mash them with a fork until they are mashed down well. Throw the banana in with egg milk combination and whisk this well with a large kitchen whisk. Now start to gradually add the mixture in the first bowl. Whisk each addition in until all mixed. If the batter gets too heavy switch to a large spoon to stir this extremely lumpy batter.

Heat a skillet on the stove and add a little vegetable oil to the bottom. Take about one fourth cup of the batter and pour it into the skillet. Once the one side gets brown turn it over for the other side to brown as well then remove to a platter and place a little bit of butter on top.

You can add other ingredients to the banana pancakes in order to give them a little more flavor and unexpected zing. Make peanut butter and banana pancakes by adding 1 or 2 tablespoons of your favorite peanut butter and then spread jelly on top. To make a great dessert pancake add 1 fourth cup of mini chocolate chips to the batter. You can do this with the peanut butter and make chocolate, peanut butter, banana pancakes. Another way to make an interesting pancake is to add a fourth cup of sliced strawberries to the batter.

There are many things you can put on top of your pancakes. You can use syrup or just put on some whipped cream. To make a dessert pancake you can put on chocolate syrup. Honey or caramel sauce that is normally used for ice cream is good. You can make these pancakes for breakfast or lunch and they even come in handy as a special dessert.

About the Author:

If you want to find out how to prepare pancakes at home then take a look at out Andrews collection of simple pancake recipes. If you want take care of your diet and health we suggest this tasty banana pancake recipe but there are many others to choose from as well.

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The Joy of Cooking – Why We Love to Cook

By Alice Sy

Should chefs or any related profession be the only one to appreciate the joy of cooking? This hardly seems the case because from the earliest periods man has since discovered the joy of cooking. The history of cooking is very rich and colorful. This activity has evolved several times and in this article, you will know how.

Since cooking is considered an art form this would mean that someone has to appreciate it. Whether you love to cook or love to eat, it can still be considered as a joy of cooking. Man either loves to cook or loves to eat, therefore it can be concluded that every man enjoys cooking.

Cooking also involves different techniques that range from simple food preparation to exquisite decoration in pastries, table settings, and special occasions. More and more people today find the joy of cooking, whether be it a profession or a hobby.

There are two types of cooking. They are cuisine bourgeois, or home cooking, and haute cuisine. Haute cuisine is the form of cooking that seeks to find pleasure. In principle, the differences of the two are laid between practical skills in cooking and the artistic way of cooking. In actual, on the other hand, the two principles cannot be identified. It has remained in vague for years. This was further increased by home cooks who are now better equipped, well informed, and well supplied than they were in the past. But whatever type cooking maybe, anyone will always feel the joy of cooking.

Over time, the joy of cooking became an art form, so much so that it became a profession and named it Culinary Arts. Many individuals have sought to study this profession, studied the art of cooking and came up with its different forms.

To date, there have been five identified forms of cooking, all established with the use of heat. The first form is cooking through the use of liquids. This includes poaching, stewing, and boiling. Another form is cooking with the use of fats and oil or more commonly called frying. Next is cooking through exposure to vapor such as braising and steaming. Last is cooking by exposing to dry heat such as roasting, broiling, and baking.

The Culinary Arts has identified two types of cooking and five forms of cooking food with the use of heat. All these were studied for the love of cooking and for the goal of improving and perfecting the art.

It is no wonder that many can’t resist food. Cooking is perhaps one of the oldest studied and perfected art form. The joy of cooking lies in every single person which can either be the love for cooking or the love of appreciating the result of cooking.

About the Author:
Alice Sy has extensive experience in the recruitment/placement of domestic helper. Visit the top domestic helper agency Bahamas for free profiles and photos and contact us for the best way to hire your next Filipina maid, nanny, housekeeper, driver, gardener and more. Get a totally unique version of this article from our article submission service

novelty birthday cakes

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I know just how busy our lives are nowadays. With two little kids running around the house, a full time job and trying to stay in shape for a bicycle team, my time is stretched just about as far as you can without going crazy. The last thing you think you would have time for would be making a cake from scratch at home. After you see this super easy recipe with only 9 ingredients, you won’t ever want to go back to a boxed cake again.

Most of us have all of the ingredients we need to make a cake, we just don’t realize that it isn’t that hard to make one from scratch. Not only are you making something that you know exactly what goes into the cake but you are putting a little bit of yourself into the cake and that is truly something special.

Let’s dive into the recipe and instructions and you’ll see just how easy it is to make a standard white birthday cake. A simple recipe for basic vanilla frosting will follow the cake. I have used some things that you might have a variation of in your home. Instead of whole milk you might have 2%. Instead of cake flour you might have all purpose. You can use these but keep in mind they will change the texture a little bit.

Classic White Birthday Cake Recipe
Nonstick cooking spray with flour- Baker’s Joy works wonders!
2 1/4 cups cake flour (9 ounces)
1 cup whole milk , at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons softened unsalted butter (1 1/2 sticks)

1. Set oven rack in middle position. (If your oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions and you’ll stagger the pans on each layer) and heat to 350 degrees (325 with convection oven). Spray two 9-inch round cake pans with Baker’s joy then line the bottoms with parchment or waxed paper rounds. Spray the paper rounds.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and whisk lightly until blended.

3.Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Make sure the pans are at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion like described above so the air can circulate. If you have a convection oven, this doesn’t apply.) Bake until thin skewer or toothpick inserted in the center comes out clean, about 25 minutes.

Here’s the frosting recipe:

Ingredients

2 tablespoons heavy cream
1 teaspoon vanilla extract
A pinch of table salt
2 1/2 sticks unsalted butter , softened
2 1/2 cups confectioners’ sugar

Instructions:

1. Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves.

2. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners’ sugar, and beat until smooth, 2 to 5 minutes.

3. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

These are some pretty simple recipes that anyone can make. You’ll find it is very rewarding to make your own cakes. Take the extra 10 minutes to make the cake from scratch. Have your kids help. It is a great time to share that are gone way too soon. If you have a cake that you make and are really proud of it, please share it with me on a site I set up to show off your cakes.

Retrieved from “http://www.articlesbase.com/desserts-articles/super-easy-birthday-cake-recipes-make-your-own-dont-use-a-box-761568.html”

(ArticlesBase SC #761568)
Jeffrey Spahn
Jeffrey Spahn

Jeff Spahn is a stressed out father who is trying to share with the world what he has learned about tandem bicycles, homemade birthday cakes and robotic lawnmowers. In his spare time he sleeps.

novelty birthday cakes

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Flourless Chocolate Cake Recipe

Ingredients:
9 ounces unsalted butter, diced
9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces
5 medium eggs, separated, whites from the yolks
9 ounces of sugar
1 Tablespoon of water

Glaze or Ganash:
5.25 ounces of dark chocolate, broken into pieces
2 Ounces of Heavy Cream
2 Tablespoons brandy

Garnish:
4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake
1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:
Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3’s on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy

(ArticlesBase SC #376461)

Chef Shelley R. Pogue

Chef Shelley R. PogueChef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Start your own cake decorating business right now in 7 days flat from home, click here to find out how

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Wilton Ziggy Cake Pan Tin

Hey, check out these auctions:

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Cool, arent they?

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