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P#1 and I started on her Halloween Costume. It will be a lot of work. She picked the costume on the top left.
In between I need to work on little P's! She is going to be the purple and green mermaid.
I forgot to take a photo before we cut into it!
I got this recipe somewhere on the internet and changed it a little. Next time I make it I will use another pan and not start the layers with the streusel mix.
Banana-Sour Cream Coffee Cake
Streusel Mix:
2/3 c Pecans; chopped 1/4 c Sugar 1/2 tsp Cinnamon
1/2 c Shortening
1 c Sugar
2 Eggs, at room temperature
3-4 bananas, very ripe
1 tsp Vanilla extract
1/2 c Sour cream OR greek yogurt OR plain yogurt
1 ½ c white wheat flour mixed with some white flour
1 tsp Baking powder
1 tsp Soda
1/4 tsp Salt
Combine 1/4 c sugar and cinnamon, then add pecans; mix, and set aside. Combine shortening and sugar; cream until light and fluffy. Beat in eggs (one at a time), bananas, and vanilla; stir in sour cream. Batter will look funky. That’s ok. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.
This afternoon P#2 and I are going to make Snickerdoodles. I wonder where in the heck it got that name! These are my favorite cookie!
Snickerdoodles
½ cup butter
½ cup shortening
1½ cups sugar
2 eggs
2 3/4 cups sifted flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon salt
Coating: 4 Tablespoon sugar
4 Tablespoon cinnamon
Cream butter, shortening and sugar together. Add eggs and beat well. Sift flour. Add baking soda, cream of tartar, and salt. Sift again. Add flour mixture to the creamed mixture. Chill dough for at least 1 hour. Roll into balls the size of small walnuts. Roll in coating. Place 2 inches apart on ungreased baking sheets. Bake at 400F for 8-10 minutes.
Yield: Approx. 5 dozen