Posts Tagged ‘stainless steel cookware’
Looking For the Perfect Wedding Gift
Do you have a friend or relative who is planning to get married? If you are already married or recently got married, you are well aware of all the different things that are needed in the home. Especially nowadays with the economy, it is very hard for a newlywed couple to get started on their own. This is where we, friends and relatives, come into play and help to provide with the necessities in the home.
Besides have a place to live whether it’s an apartment or a home, the newlyweds need furniture, bedding, bath essentials and last not least all the different kinds of kitchen tools. Your main kitchen tools would consist of stainless steel cookware, mixers, kitchen knives, cook books, and a variety of kitchen gadgets including measuring cups, measuring spoons, dishes and flatware.
Banana Pudding Cake
Since I’m always baking, I decided to bake something different. This recipe was in one of the many recipe books I own. WOW, this cake
is DELICIOUS and very moist!
Ingredients:
Cake:
Vegetable Oil Spray for misting pan
1 Package (18.25 ounces) plain Yellow Cake Mix
8 T. (1 stick) Butter, melted
1 C. Whole Milk
3 large Eggs
1 t. Vanilla Extract
Pudding:
1 Package (5.1 ounces) Vanilla Instant Pudding Mix
3 C. Whole Milk
4 T. (1/2 stick) Butter, cut up
2 t. Vanilla Extract
4 C. Sliced Bananas (3 large Bananas)
Topping:
1 Container (12 ounces) frozen Whipped Topping, thawed
1/2 C. Crushed Vanilla Wafer Cookies (10 to 12 cookies)
Instructions:
Place rack in center of oven and preheat oven to 350 degrees F. Lightly mist a 9 X 13 inch baking pan with vegetable oil spray. Set aside.
Place cake mix, butter, milk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop andscrap sides of bowl with rubber spatula. Increase mixer speed to medium and beat 2 more minutes scraping sides as needed. The batter should look thick & well blended. Pour batter into prepared pan, smoothing out with a spatula. Place in oven and bake for 30 to 33 minutes until it is golden brown and springs back when lightly pressed with finger. Remove from oven and place on wired rack to cool.
Prepare the pudding – place pudding mix and milk in a stainless steel cookware medium saucepan. Fold in butter and vanilla. Cook over low heat, stirring until butter melts, 3 to 4 minutes. Remove pan from heat and let cool for about 5 minutes. Fold in banana slices.
To assemble cake, spoon the pudding and banana mixture on top of cool cake, spreading mixture out to the edges of the cake. Cover the pudding with the whipped topping spreading it to the edges of the cake with spatula. Scatter the crushed vanilla wafer cookies over the top.
Serve at room temperature.
NOTE – Since I didn’t have any whipped topping on hand, I crushed extra vanilla wafer cookies to cover the pudding mixture completely.
To store this cake, be sure to cover loosely & put in the refrigerator for up to 3 days.
Honey Squares
These Honey Squares are excellent! I made these a lot & often took them to various functions.
Ingredients:
3/4 C. Crisco Oil
1/4 C. Honey
1 C. Sugar
1 Egg (Beaten)
2 C. Flour
1 t. Soda
1 1/2 t. Cinnamon
1/2 t. Salt
1 C. Chopped Pecans
Combine oil, honey and sugar; mix very well. Add beaten egg. Sift together dry ingredients & add to mixture. Batter will be stiff. Grease a stainless steel cookware jelly roll pan and press dough in pan. Bake 20 minutes at 350 degrees. After removing from oven and while hot, spread on icing.
Icing:
1 C. Powdered Sugar
1 T. Water
2 T. Mayonnaise
1 t. Vanilla
Mix together & spread immediately on top while still hot. Let cool but cut into small squares while still warm.
Cathedral Cookies
“This is a great holiday cookie recipe”
1 12-ounce pkg Semi-Sweet Chocolate Chips
1/2 c. Butter
Dash of Salt
2 t. Vanilla
1 c. Chopped Nuts
4 c. miniature colored Marshmellows
Melt chocolate chips & butter slowly over low heat in a stainless steel cookware saucepan. Remove from heat; add salt & vanilla. Let cool till lukewarm; add nuts & marshmellows. Mix well by hand. Sprinkle a piece of wax paper w/ powder sugar, nuts or
coconut. Spread cookie mixture on wax paper & roll into a roll. Chill in refrigerator. Cut in thin slice servings.
Fudge Krispies
1 (11 1/2-ounce) package (2 cups) Nestle Milk Chocolate Morsels
1/2 c. Margarine or Butter
1/2 c. Light Corn Syrup
2 t. Vanilla
1 c. Sifted Powdered Sugar
4 c. Kellogg’s Rice Krispies Cereal
Combine milk chocolate morsels, margarine and corn syrup in medium stainless steel cookware. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and powdered sugar. Add rice krispies cereal, mixing lightly until well coated. Spread evenly in buttered 13 X 9 inch glass pan. Chill until firm. Cut into 1 1/2 inch squares. Store in refrigerator. Makes 48 squares.
Note: These taste like Nestles Crunch Candy Bars. These Fudge Krispies are very tasty and you can guess they are a delight for the kids.