My Missouri Kitchen

Show Me MO! Celebrating 191 Years of Statehood {Recipe: Glazed Banana Delight Cake}

When the State of Missouri turned 191-years-old on August 10th, 2012, I missed it.

I admit I'm not good with dates, or names, or even remembering where I left my car keys at times, but I am good at baking cake, so I made one, in honor of Missouri's 191st birthday.

Glazed Banana Delight Cake

This recipe comes from an old family cookbook of mine. How old you ask? This old...

If you like banana, coconut & nuts, you'll love this cake! If not...well...you might want to skip this recipe and try this one or this one instead :) Happy baking!

Glazed Banana Delight Cake

for the cake, you will need

• 1 & 1/2 cups granulated sugar
• 1/2 cup shortening
• 2 extra-large eggs, lightly beaten
• 4 tablespoons buttermilk
• 3 large, ripe bananas, mashed
• 2 cups cake flour, I recommend Softasilk
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped nuts, pecans or walnuts work well in this recipe

for the glaze, you will need

• 4 & 1/2 tablespoons butter
• 9 heaping tablespoons brown sugar, light or dark, but I recommend dark in this recipe if you have it on hand
• 4 & 1/2 tablespoons heavy cream (whipping cream)
• 1/2 cup sweetened, flake coconut
• 1/2 cup pecans, chopped

Preheat oven to 325 degrees F. Cream sugar & shortening using an electric mixer. Add eggs; continue beating. Add buttermilk and bananas. Add flour mixture of salt, baking soda and cake flour. Lastly, add vanilla and nuts. Spread prepared batter into an 11"x13" baking dish treated with non-stick cooking spray or greased with butter. Bake in a preheated 325 degree F oven for about 45-50 minutes, or until the top is lightly golden, cake springs back when touched, and toothpick inserted in middle comes out clean.

5-10 minutes prior to cake being done, begin preparing the glaze. In a saucepan, combine butter, brown sugar and heavy cream. Allow the mixture to come to a boil, stirring frequently. Remove pan from heat, adding flake coconut and pecans and mixing well. Remove cake from oven (leaving oven on & set to 325 degrees F) and spread prepared glaze over warm cake. Place cake back in oven and continue baking just until it bubbles lightly on top---watch closely so as not to burn.

Allow cake to cool, then cut and serve.

Yield: 1 standard cake, baked in an 11"x13" baking dish.

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Dessert Of The Gods (Recipe: Warm Banana Souffle)

From this point forward, when you hear the word souffle, there shall be no grimacing or rolling of the eyes.

From this point forward, when you hear the word souffle, you will imagine a summer sky dotted with soft, puffy clouds---clouds shifting gently in the wind, being warmed by the heat of the sun. No thoughts as to what shape they will become, no fear of falling, these clouds are merely happy to be.

When you imagine a souffle like this---malleable, hapless, whimsical---all fear and hesitation will be dispelled. When you imagine a souffle like this, you will readily gather your ingredients at hand. Delicate, fine and simplistic in their beauty, you will understand: a souffle is the dessert of gods.

If you've never made a souffle, yes: they will rise in the oven and fall shortly after being removed, but a well cooked souffle will fall gradually, gently and almost imperceptibly. If you've never made a souffle, impeccable timing is a must, as they are meant to be served immediately. And if you've never eaten a souffle, you have no idea the delicacy that awaits you.

Warm Banana Souffle

Recipe adapted from The Good Housekeeping Illustrated Book of Desserts, circa 1991.

Recipe Notes

• These souffles stayed puffed for about 5 minutes after being removed from the oven. They did fall to some degree while staging & shooting them. Expect your souffles, if making this recipe, to appear puffier when fresh from the oven.
• The following ingredients may be doubled or tripled (in proper ratios) if preparing Warm Banana Souffle for a crowd.

Yield: 2-3 individual servings

• 2-3 ramekins (reserving the 3rd ramekin for overflow)
• non-stick cooking spray
• 1 large, ripe banana
• 1 & 1/2 teaspoons fresh-squeezed lime or lemon juice
• 1 teaspoon pure vanilla extract
• 2 large egg whites
• 1 & 1/2 tablespoons confectioner's sugar (plus more for dusting)

You will also need:

• 2 mixing bowls
• 1 fork
• an electric mixer

Preheat oven to 450 degrees F. Set racks: you'll be baking these in the lower 1/3 of your oven.

In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract; blend thoroughly and set aside. In a clean, chilled bowl using an electric mixer, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 & 1/2 tablespoons confectioner's sugar and continue whipping egg whites on high speed until stiff peaks form.

Working in thirds, gently fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into ramekins sprayed with non-stick cooking spray, dividing mixture evenly. While some recipes suggest filling the ramekins just short of the top, I suggest filling the ramekins right to the top. Set filled ramekins on a cookie sheet (or jelly roll pan) lined with parchment paper for easy clean-up, and place in lower third of a preheated 450 degree F oven with upper rack removed (which gives souffles room to rise). Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. Trust your instincts and judge doneness by rise and top browning evenly, in addition to baking time.

While a bit unethical, if you feel your souffles are browning too fast or beginning to burn, turn the heat down to 425 or even 400 degrees F. Crack the oven door ever-so-slightly if you must, but only during the final minutes of baking. Allowing a rush of cool air in before the souffles are properly set can contribute to premature falling. Only a few minutes of baking time determine a souffle being set to perfection, underdone or over baked. Gently cooked with a light, almost creamy center, a baked Warm Banana Souffle should be delicate, moist and airy.

When souffles are properly cooked, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately. Warm Banana Souffle is an absolute perfect ending to breakfast, brunch, lunch or dinner. There is simply no wrong time to serve this luscious dessert. 

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Interested in learning more? I suggest this article, one of the best I've seen on honing your souffle making skills.

A Sandwich Fit For Super Bowl Sunday (Recipe: Hoagie In A Bread Bowl)

Meet the crowd-pleasing, appetite-whetting, hunger-bedding sandwich that is perfect for parties and picnics, whether you are menu planning for the Super Bowl, tailgating during the season, or serving up fun and food at home...

Adapted from a recipe I found in the October 2009 issue of Food Network Magazine, I knew this sandwich was the stuff football parties and tailgating events were made of: Full of deli meats, cheeses, veggies and peppers, I tweaked the recipe ever so slightly, just enough to bring out more of the flavors my family and I enjoy. The best part? No cooking required! If you know how to wield a knife, you're halfway home. 

Enjoy!

Hoagie in a Bread Bowl

adapted from Food Network Magazine, October 2009

• 1/4 pound deli-sliced prosciutto
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced smoked ham
• 1/4 pound deli-sliced smoked turkey
• 3 ounces sliced Provolone cheese
• 3 ounces sliced Co-Jack cheese
• 1/2 head of iceberg lettuce, chopped into bite-size pieces
• 1 medium onion, chopped
• 5 peperoncini peppers, drained and chopped
• 1-2 banana peppers (to taste), seeded and chopped (may substitute the equivalent banana pepper rings)
• 1 & 1/2 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 & 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 round loaf of bread, 10-to-12-inches in diameter, cook's choice (I used pesto bread, but any favorite variety will do)
• extra rolls and/or sliced bread for serving (an assortment is nice, from King's Hawaiian Bread rolls to white, wheat, potato, and rye)

Slice prosciutto, salami, ham and turkey into length-wise strips, then cross-cut into bite-size pieces; add to large mixing bowl. Slice Provolone and Co-jack cheeses into length-wise strips, then cross-cut into bite-size pieces; add to deli meats already in mixing bowl. Toss thoroughly to incorporate. Add chopped lettuce, onion, peperoncinis and banana peppers, tossing to incorporate. Add olive oil, red wine vinegar, dried basil, oregano, red pepper flakes, black pepper and salt; stirring and tossing to incorporate. Cover tightly and refrigerate hoagie filling until serving.

Carefully slice top off round loaf of bread and set aside. Carve out center of round loaf to create a bowl, leaving about 1/4-to 1/2-inch of bread attached around the sides and bottom of loaf. Do not cut through sides or bottom. Reserve bread carved from round loaf for serving.

Just before serving toss meat, cheese, veggie, and pepper mixture one last time, then scoop directly into bread bowl. Serve with bread reserved from round loaf, as well as additional rolls and/or sliced bread. Don't forget the serving spoon, but remember this is finger food so invite guests to dig in!

Yield: serves 6-8 hungry guests

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Honeyed Fruit Pot Pies

I love desserts, but dislike the one thing that usually goes along with consuming them: guilt.

As timing would have it, it's the beginning of a new year. Many people have made resolutions about eating healthier, dieting, and exercise...and most have firm intentions of keeping them. At least for a while. But since I'm not prone to snubbing the dessert tray when it's passed around, what's a cook to do?

Fortunately, there are two things that can help:

1. Make dessert recipes as healthy/low fat/low sugar as possible, and
2. Practice portion control.

Neither are necessarily easy, but both can be done. That's why I'm tickled pink about the following recipe.

Adapted from The Big Book of Diabetic Desserts by Jackie Mills, MS, RD, the following dessert is not only delicious, it is made in individual ramekins so there's no stressing over portion control.

It's time to enjoy dessert again, guilt free!

Honeyed Fruit Pot Pies

(adapted from The Big Book of Diabetic Desserts)

makes 6 individual servings in 3 1/2" ramekins

to make the filling

• 2 tablespoons light brown sugar
• 1 tablespoon whole wheat pastry flour (may substitute with all-purpose flour if necessary)
• 1/4 teaspoon ground nutmeg
• 1 medium ripe but firm pear, peeled and chopped
• 2 mediums apples (*1 sweet & 1 tart), peeled and chopped (*I recommend Granny Smith & Honeycrisp or Haralson)
• 1/4 cup dried fruit of your choice, blueberries, cherries, cranberries or raisins (I used a blend of dried blueberries, cherries and cranberries)
• 3 tablespoons honey

to make the pot pie topping

• 3/4 cup whole wheat pastry flour (may substitute all-purpose)
• 2 tablespoons C&H Washed Raw Sugar (turbinado sugar)
• 2 tablespoons granulated sugar (may substitute granular no-calorie sweetener if necessary)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons Smart Balance Unsalted 50/50 Butter Blend (may substitute with unsalted butter)
• 1/4 cup low-fat buttermilk (need a substitute? check here for suggestions)

Preheat oven to 350 degrees F and coat 6 ramekins with non-stick cooking spray. In medium-sized bowl, combine brown sugar, flour and nutmeg and stir to blend. Add pear, apples and dried fruit, tossing to coat. Spoon approximately 1/3 cup of this prepared fruit mixture into each of the ramekins. Drizzle each serving with 1/2 tablespoon of honey.

To make the topping, combine flour, sugars, baking powder, baking soda and salt in a large bowl. Cut in 2 tablespoons of Smart Balance Unsalted 50/50 Butter Blend (or unsalted butter) and combine until mixture resembles coarse meal. Add buttermilk, stirring just until moistened and no more. Drop the batter by spoonfuls evenly onto the fruit mixture. Resist the urge to cover each and every piece of fruit. You may spread the batter using your fingertips, but try not to push the batter down into the fruit.

Place the ramekins on a baking sheet and bake in a preheated 350 degree F oven for approximately 25 minutes, or until the topping is lightly browned. Serve warm.

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We Have A Winner! A Review of Hershey's Deep Dark Chocolate Cake

I searched for the best, homemade chocolate cake recipe I could find.

I'm happy to report we have a winner!

Throughout my life, I have had a love/hate relationship with cakes: I have either loved the frosting and hated the cake, or loved the cake and hated the frosting. Rarely has either extreme occurred simultaneously and I'm often (embarrassingly) left with a plateful of one or the other to scoop into the trash bin. Definitely not the type of behavior I am proud to admit.

Enter my mother-in-law: The singular source of more delightful dessert recipes than I can possibly divine from my vast collection of cookbooks, she has become a tried and trusted source for all things yummy, as this recipe for Deep Dark Chocolate Cake will prove. But before we go any further, there are two things about this cake you absolutely must know...

1. It's entirely homemade, and
2. It's easier to make and far more delicious than you can possibly imagine.

Thank goodness for mother-in-laws, Hershey's & cocoa, because this cake is a winner!

Made on the recommendation of my mother-in-law, I expected this cake to be good (it is chocolate after all,) but I didn't expect it to be the kind of good that makes you wonder why all chocolate cakes and icings can't taste this delightful. Not only did it receive rave reviews from my panel of lucky taste-testers (who selflessly sampled a slice, or two, or even three in some cases), but all proclaimed its chocolatey goodness, "The best I've ever had!"

Since I haven't (unfortunately) sampled all the chocolate cakes in the world, I won't go as far as claiming it's the best you'll ever taste, but I can assure you it is reliably good and surprisingly simple to make. And if you bake, no matter how infrequently or reluctantly, I'll bet you already have all the necessary ingredients to make this cake and its fantastic frosting on hand.

So go ahead. Check your pantry, your cupboards and refrigerator too...by dessert time, you can be having your cake and eating it too!

Deep Dark Chocolate Cake

(recipe courtesy Hershey's, uncompensated review courtesy A Bloggable Life. Enjoy!)

(FYI: Hershey's has since renamed this recipe Perfectly Chocolate Chocolate Cake)

• 2 cups granulated sugar
• 1 & 3/4 cups all-purpose flour
• 3/4 cup cocoa (I used and recommend Hershey's Special Dark Cocoa)
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable or canola oil
• 2 teaspoons vanilla
• 1 cup boiling water

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake rounds or one 13x9x2-inch baking pan.

In a large mixing bowl, stir together the first six ingredients (sugar through salt); add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin); pour into prepared pan(s) and bake in a preheated 350 degree F oven for 35-40 minutes or until a toothpick inserted in center comes our clean. If baking cake rounds, allow rounds to cool slightly before turning out onto wire racks to cool completely. If using rectangular baking pan, allow cake to cool completely before icing.

One Bowl Chocolate Frosting

• 6 tablespoons butter, softened to room temperature
• 2 & 2/3 cups confectioner's (powdered) sugar
• 1/2 cup cocoa (again, I used and recommend Hershey's Special Dark Cocoa)
• 1/3 cup heavy whipping cream
• 1 teaspoon pure vanilla extract

In a medium-sized bowl, mix and beat all ingredients using an electric mixer. If icing seems too thick, add a touch more heavy cream until desired consistency is reached, taking care not to over-thin the icing. I have found these amounts enough to frost the top and center layer of two, stacked, 9-inch cake rounds (but not the sides) or the top of a 13x9x2-inch rectangular cake. If you are looking to frost the sides of the stacked cake rounds as well, consider doubling these amounts.

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