Banana Cinnamon Coffeecake

The original recipe was called Cinnamon Coffee Cake.? I decided to Think With My Taste Buds and change it up a bit.? I had 3 bananas that were ripe and needed to be used, I had some Ricotta cheese that needed to be used and for cinnamon type toppings I prefer brown sugar.? The recipe called for sour cream but I wanted to use up my ricotta which is dryer than sour cream but I thought that adding the bananas and 1/2 cup of water would make up for the moisture that would come from the sour cream.? Plus, I have used ricotta before in cakes and they have always come out moist.? And using the brown sugar instead of regular sugar in my topping worked out perfect.? For changes – add coconut, of course.? Change the spice from cinnamon to allspice, cloves, etc.? All-in-all, this came out perfect and I was able to use up some ingredients that may have gone bad before they were used.? I do think I’ll use a few more nuts in the future making but it’s still good as it is. View the recipe by clicking on Martha’s Recipe Cabinet

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Banana Cinnamon Coffeecake

Coconut Wafer Cake – Pulled

This cake comes out moist and so good but it is rich. It can be made ahead and frozen. Place your cake in the freezer for a quick freeze. Cut in half and gently take out of baking dish. Wrap in parchment paper then place in a freezer bag. The parchment paper helps control the moisture. Sorry guys, this one was pulled and sent to the manuscript file for Think With Your Taste Buds – Desserts.

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Coconut Wafer Cake – Pulled

Freezing Peppers & Onions

Freezing Peppers & Onions This is the time of year that I stock up on onions and bell peppers for the winter. Whenever I find either on sale I’ll buy, chop, bag and freeze. With the high prices of peppers in the winter this turns out to be a real money saver. Here is how I do it. I dice the onions or peppers. Lay them out on a small cookie type sheet and freeze. I’ve tried placing them in bags after chopping and then freezing but some of the moisture seeps out and freezes forming ice crystals. By using the cookie sheet you are able to shake the crystals off. After the peppers or onions are frozen, I place them in small freezer bags, marking the date on each package and store in the freezer until ready to use. You may even want to package them in cup sizes such as 1/2 cup, 1 cup, etc. This will prevent you from having to measure when a recipe calls for chopped onions or peppers. The following will give you an idea as to how much each will yield: 1 medium bell pepper, chopped will yield about 1 cup 1 large green pepper, chopped will yield about 1 1/3 to 1 1/2 cups 1 medium onion, chopped will yield about 1/2 cup 1 large onion, chopped

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Freezing Peppers & Onions