“Peanut butter is the pâté of childhood.” - Florence Fabricant
Another busy night at the Bannister household with Walker at soccer practice, James is mowing, Justin is at the Volleyball game, and I am cooking. Soups are always a hit around here as long as they eat like a stew. Fall is such a great time to make soups, it just seems like the right time of year. Also, if you have soup for supper ... there is always room for desert! So tonight I made the quickest soup ever, Kelley's Green Chile Taco Soup and Paula's Banana Spice Cake with Peanut Butter Frosting. I browned some burger, chopped some onion, and James read off the rest of ingredients to me as I threw everything in the pot. In 7 minutes, we were done and the soup was simmering! Same with the cake, it really is so simple to make a cake from scratch. I would have NEVER have thought so before doing this blog!
Well, the soup is a keeper! Very hearty and flavorful and versatile. We figured we could add a dollop of sour cream (which I did), crunch up tortilla chips like crackers and put them in the soup (which James did) and it was ever better! On another note, I must say that I am a bit surprised that there isn't more butter in some of these recipes in this book. Actually, there are many that have no butter and there are some that have a couple tablespoons, but nothing like what I was expecting ....until this one....the Banana Cake with PB icing has a combined total of 3 and 3/4 sticks of butter. WOW! But is was the STAR of the night and a great tasting cake!
Kelley's Green Chile Taco Soup
Pg. 53 The Deen Family Cookbook
3 tbsp veg oil
1 lb ground beef
1 cup chopped yellow onion
One 28 oz can diced tomatoes, undrained
One 14 oz can corn, undrained
One can black beans, undrained
2 cups beef broth
One 4 oz can green chile, (i used mild)
1 tsp cumin
1/2 bunch cilantro (i used 1 tbsp dried)
1/4 cup sliced green onions
1/2 tsp salt
1/2 tsp pepper
toppings:
grated cheese
guacamole
tortilla chips
sour cream
1. Heat oil in the skillet, brown hamburger and onion until brown, drain if needed.
2. Scrape beef mixture into a large pot and add remaining ingredients (except the toppings) Heat till steaming and turn to simmer for at least 15 minutes. Serve with your choice of toppings.
Banana Spice Cake with Peanut Butter Frosting
pg. 203 The Deen Family Cookbook
Frosting
3 cup 10x sugar
2 1/4 creamy peanut butter
12 tbsp (1 and a half sticks) soft butter
3/4 cup heavy cream
3 tbsp honey
3/4 tsp vanilla
Cake
4 cups flour
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1 tsp salt
1 pinch of ground cloves
1 3/4 granular sugar
2 1/4 sticks of butter (soft)
4 large ripe bananas
1/4 sour cream
4 eggs lightly beaten
1 tbsp vanilla
2 cups chopped honey roasted peanuts for garnish
1. Preheat oven to 350 degrees. Grease 2 9 inch cake pans. To make frosting,cream the 10 x sugar, peanut butter and butter. Add the cream, honey and vanilla and continue to cream until smooth. Cover and chill until needed.
2. To make the cake, sift together the dry ingredients, flour, soda, powder, cinnamon, ginger, salt, and cloves. In another bowl, beat sugar and butter. Add the bananas, sour cream, eggs and vanilla until well combined.
3. Fold the dry mixture in to the wet mixture. Pour evenly into the cake pans. bake for 30 - 40 minutes, test with a tooth pick. Let cool on a wire rack.
4. Split each layer horizontally and fill each layer with frosting sprinkling the crushed peanuts between each layer. Top the cake with frosting and remaining peanuts.
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