Uncle Bobs Fantastic Lemon Banana Frosting Recipes

Steps:

• Preheat Oven to 350°F.
• Ovens will lose heat immediately the door is opened.
• A hint for retaining temperature without heat loss when oven door is first opened is to pre-set the oven to about 50° higher than required.
• As soon as pan (s) are put into the oven, close the door and immediately reset to required temperature.
• For BANANA/LEMON SENSATION, set the oven to 400°F and drop down to 350°, at the ready.
• "Prepare" loaf pan in the usual way using a light cooking/baking spray and light dusting of flour.
• Set aside for later use.
• In a small bowl, grate the lemon and set aside (If you have an aversion to lemon, skip this step).
• In a small saucepan, squeeze the fresh lemon half.
• FOR THE LOAF: In a medium-sized bowl, mash bananas well, with a fork.
• In a separate bowl, cream butter or margarine with 1 cup sugar.
• In a separate bowl, beat eggs really well.
• In a large bowl, combine mashed bananas, butter mixture, well-beaten eggs.
• Beat again.
• NOTE: If you are using a blender or food processor, please be aware of over-spills.
• Sift together (if you prefer sifting) flour, baking soda and salt.
• (HINT: Because of the lemon sauce, I do not add salt. If you do not use lemon juice, or lemon rind, salt may be added, in the quantity stipulated above) Add banana mixture to flour a quarter at a time, and mix well after each addition, by hand, with a large mixing-spoon.
• Scrape batter down sides of the bowl into the flour and mix well.
• At this point, add the grated lemon peel and mix well.
• You can never mix too much.
• Ingredients must be well-combined prior to baking.
• Bake for 50 minutes to 1 hour. (my oven requires the full hour).
• Remove from oven and with your cake tester, test for doneness.
• Cake tester should come out clean, with no evidence of batter.
• Using your cake tester, puncture the loaf, all over the top, but not right through.
• While loaf is still hot, carefully spoon the lemon sauce over the surface.
• This will seep into the loaf through the punctures and add flavour to the Banana Loaf.
• Set on cooling rack until the pan can be handled easily, about 1/2 hour.
• Turn the pan over and tap hard on the bottom to loosen the loaf.
• Continue cooling baked loaf, until ready to seal and put away, or serve same day.
• THE LEMON SAUCE: In a small sauce-pan, over medium heat, combine lemon juice and sugar (or other sweetener) Mix continuously and bring to a boil.
• If you have an aversion to lemon, skip this step.

Steps:

• Beat mashed banana, lemon juice, and salt in a large bowl with an electric mixer on medium speed for 30 seconds. Beat in softened butter until creamy, about 1 minute. Slowly beat in powdered sugar, 1 cup at a time, until smooth.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Steps:

• Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
• Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
• In a bowl, mix together the apples, walnuts, vanilla, and spices.
• In a separate bowl, sift together the flour, baking soda, and salt.
• Using an electric mixer beat the sugar, oil, butter and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
• Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
• Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
• Drizzle the apple cake with some of the honey glaze, serve and enjoy!

Steps:

• Put swordfish, halibut, and squid in a large, resealable plastic bag; add lime juice and mix to coat seafood with the lime juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
• Pour seafood mixture into a large serving bowl. Stir cilantro, bloody mary mix, green olives, black olives, yellow onion, pimento peppers, jalapeno peppers, corn, peas, cumin seeds, and Worcestershire sauce with the seafood mixture. Sprinkle ground cumin over the mixture to cover completely.

Steps:

• Preheat oven to 350.
• To prepare the cake, coat 2 8-inch round cake pans with cooking spray. Line the bottoms with wax paper. Coat wax paper with cooking spray. Dust each pan with 11/2 tsp flour.
• Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
• Lightly spoon 13/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
• Combine buttermilk, banana, and 1 tsp vanilla in a pyrex measuring cup.
• Beginning and ending with the flour mixture, add the flour mixture and buttermilk mixture alternately to the sugar mixture. Mix after each addition just until blended. Pour batter into prepared pans.
• Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
• To prepare frosting, combine cream cheese, 2 tbs butter, rind, 1/2 tsp vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended. Do not overbeat.
• Place 1 cake layer on a plate and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Steps:

• Mix bananas and lemon juice together in a mxing bowl.
• Cream the butter and one cup of the powdered sugar together in a separate mixing bowl.
• Add the banana mixture and enough powdered sugar to form a spreadable consistency.

Steps:

• TO PREPARE THE CAKE: Coat 2x8-inch round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoon flour.
• Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
• Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoons salt, stirring well with a whisk.
• Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans.
• Bake cake at 350F for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
• TO PREPARE THE FROSTING: Combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat).
• Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining layer . Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
• TIPS: Make the cake up to 2 days ahead. Store, loosely covered, in the refrigerator.
• Butter is the correct softness when it gently yields to the pressure of a finger. If you can push your finger deeply into the butter, it's too soft.
• Make sure that your're not scooping your flour. Follow our directions to lightly scoop the flour into dry measuring cups, and then level off the excess wirh a knife. If you scoop, you can get up to twice as much flour as intended.