My banana bread always turns out light, I want a recipe for the dark banana bread!?

As per title, am looking for a recipe for banana bread that turns out dark, not light. Both my banana bread and banana muffins come out so light which tastes ok but i love the taste of the darker banana breads.My banana bread always turns out light, I want a recipe for the dark banana bread!?
No 1 is right, dark, very ripe bananas make darker bread.My banana bread always turns out light, I want a recipe for the dark banana bread!?
Use very ripe bananas





ONE EGG BANANA BREAD


3 large Bananas, ripe or over-ripe


1 cup Sugar


1 Egg


1 陆 cups Flour


录 cup Butter, melted


1 tsp Baking soda


1 tsp Salt


1. Mash bananas with fork in a large mixing bowl


2. Stir in remaining ingredients until well combined


3. Pour batter into a buttered loaf pan


4. Bake at 325 degrees 50-60 minutes or until bread tests done
Try this recipe for Brown Sugar %26amp; Oatmeal Banana Bread...





http://www.banana-bread.biz/brown-sugar-鈥?/a>
really brown, ripe bananas work for me....I also add cinnamon to my bread and that turns it a little darker. Also the mixture of brown sugar and instead of all white helps too.
Black bananas and brown sugar will do the trick :)
use very ripe banannas and dark coated loaf pans

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Does anyone have a bread machine recipe for wheat bread that's light and doesn't crumb a lot?

All the ones I've tried are either really heavy or crumb everywhere when I slice it. My machine can do either 1 pound loaves or 1.5 pound loaves.Does anyone have a bread machine recipe for wheat bread that's light and doesn't crumb a lot?
take your regular white recipe that you love...





use 1/2 white flour and 1/2 wheat flour


maybe add a little extra fat to keep it from crumbling.Does anyone have a bread machine recipe for wheat bread that's light and doesn't crumb a lot?
Yes.





2 packets active dry yeast


3/4 cup warm water


2 cups luke warm milk - scalded then cooled


1/4 honey


3 tablespoons shortening


1 tablespoon salt


7-8cups whole wheat flour


butter softened





dissolve yeast in warm water in large bowl


stir in milk, honey, shortening, salt and 4 cups flour


beat until smooth, mix in enough of the remaining flour to make the dough easy to handle.





Turn dough out onto a floured surface and knead 10 minutes until smooth and elastic. Place in a greased bowl, turn greased side up.Cover let rise in a warm place until double-approx 1 hour





Punch down the dough divide in half. Roll each half into a rectangle approx 18x9 inches.. Fold 9inch sides crossways into thirds, overlapping the ends. Roll tightly beginning at the narrow end. Pinch edge of dough to seal well. press in ends of roll. Press each end with side of hand to seal fold ends under


Place loaves seam side down in 2 greased loaf pans 9x5x3 or


8 1/2x4 1/2x2 1/2. Brush loaves lightly with butter and let rise until double. about an hour.





Heat oven to 425F place loaves on lower rack so that the tops of the pans are in the centre of the oven. Pans should not touch each other or the sides of the oven. Bake until loaves a deep golden brown and sound hollow when tapped. 25-30 minutes Immediately remove from the pans. Brush tops with melted butter and let cool on the rack..





this is a recipe we have been using for years.. it's from Betty Crockers cookbook.. Lots of great REAL recipes.





good luck and happy baking

Does anyone have a recipe for a spongecake type of cheesecake that is very light?

The type of cake I am looking for is very moist and light, not at all heavy and it has a consistency similar to a spongecake. I cannot find anything like it.Does anyone have a recipe for a spongecake type of cheesecake that is very light?
How about this





CHEESECAKE CAKE





1 lb. ricotta cheese, room temp.


2 (8 oz.) pkgs. cream cheese, room temp.


2 c. sour cream


1 1/2 c. sugar


4 eggs


2 tsp. lemon juice


1/2 tsp. vanilla


3 tbsp. cornstarch


3 tbsp. flour


1/4 c. butter, softened





Blend cream cheese and ricotta together. Add sugar and eggs, mix in. Add lemon juice, vanilla, cornstarch, flour and butter. Beat until smooth. Fold in sour cream.


Into a generously buttered 9 inch springform pan pour batter. Put in oven at 325 degrees. Bake 1 hour. DO NOT open oven door. Turn off oven, leave cake in for 2 more hours. Do not open oven door. Cool in pan. Fruit topping can be used on top.Does anyone have a recipe for a spongecake type of cheesecake that is very light?
SPONGE CAKE





4 eggs


2 c. sugar


1/2 tsp. salt


2 tsp. vanilla


1/4 c. butter


1 c. boiling milk


2 c. all purpose flour


2 tsp. baking powder





Beat eggs until very light. Beat in sugar, salt, and vanilla. Beat in butter and boiling milk. Sift together flour and baking powder and beat in very quickly. Immediately pour into prepared pan. (Makes two 9 inch layers or 13 x 9 inch oblong.) Bake at 350 degrees for 25-30 minutes or until cake tests done.





or





SMOOTH - N - LIGHT CHEESE CAKE PIE





1 1/2 c. sugar


8 oz. pkg. cream cheese


1 c. boiling water


1 sm. pkg. Jello (any flavor)


1 can evaporated milk


1 graham cracker crust





In small bowl: Beat sugar and cream cheese until creamy.


In large bowl: Mix together Jello (any flavor) and boiling water until Jello is dissolved.





In another small bowl: Beat evaporated milk 30 seconds and add to Jello mixture. Fold in cheese mixture. Pour into crust and chill 3 hours.





ENJOY

Does anyone have a chewy (not crisp) rosemary butter drop cookie recipe? They are flattish, light.?

Use a basic butter drop cookie recipe and add fresh rosemary to the batter.





ask.com, type in butter drop cookie recipeDoes anyone have a chewy (not crisp) rosemary butter drop cookie recipe? They are flattish, light.?
Here's one I like bake, its a P Allen Smith Recipe








ROSEMARY COOKIES





1/2 cup butter


1/2 cup shortening


1 1/2 cup sugar


2 eggs


2 3/4 cup flour


2 teaspoons cream of tartar


1 teaspoon soda


1/4 teaspoon salt


2 scant teaspoons chopped fresh rosemary





Preheat oven to 400 degrees F.





Blend together the butter, shortening, sugar and eggs until creamy.





Sift flour into the mixture then add the other dry ingredients; the cream of tartar, soda and salt, and blend together. Next add the most important ingredient at least when it comes to flavor, 2 scant teaspoons of fresh chopped rosemary.





Form the dough into small balls and place them on an ungreased baking sheet. Press the balls flat with the bottom of a drinking glass that has been dipped in sugar. This gives them a nice crunchy glaze.





Slide them into a pre-heated 400 degree oven for only about 8 minutes. It's a good idea to loosen the cookies as soon as you take them from the oven.

I came across a recipe that asks me to whip egg yolks until light. What does the end product look like? ?

Also what is the difference between cake flour and all-purpose flour? Will it make a big difference? Do I need to make an adjustment to the amount of flour i use?


Please help!I came across a recipe that asks me to whip egg yolks until light. What does the end product look like? ?
Egg yolks look very different once they are beaten light. They actually turn a lighter color and get very smooth in texture; their volume will increase, too. They will look sort of like vanilla pudding...no kidding.





The difference between cake and all purpose flour is the gluten content. Gluten is that starch in grains and potatoes which thicken and develop texture. Cake flour has a low gluten content so cakes will turn out crumbly. Bread flour has a high gluten content for breads to bake more solid. All purpose flour is right in the middle. It has a medium gluten content for multipurpose baking.





If you have a recipe for cake flour, but only have all purpose flour on hand you can make your own. For every cup of cake flour, put 2 tablespoons of corn starch into a one cup measuring cup, then fill it loosely to the top and level off with all purpose flour.I came across a recipe that asks me to whip egg yolks until light. What does the end product look like? ?
Cake flour is a finer mill, and has a different protein content than all purpose flour. You don't have to make any adjustments when using different types of flour. Just remember to fluff the flour before scooping, and level off you're measurements. As for the egg yolks, they will become thick, and almost ribbony, and a much lighter yellow, almost like a butter yellow.
The eggs will be a pale yellow color almost like a custard.The cake flour is very light a fine almost like dust,and usually there are other ingredients mixed with this flour,the all purpose is more heavy in texture,you will notice the difference when you pinch it with your fingers.
Egg yolk doesn't whip up like egg whites do. It'll be kind of foamy with bubbles around the outside.





As for all-purpose vs cake flour.


Cake flour is always the best choice because it contains the right amount of protein. However, all-purpose flour isn't that far off from cake flour. You should never use all purpose flour for bread though.



the egg will look very fluffy, almost liked whipped cream. AP flour is a mix of bread, cake flour...etc in ratios so it can be used anywhere. you might need to make an adjustment, but you might have to look for a substitution chart.
They will just be a frothier light colored version of them selves. Kind of a pale yellow.





Cake flour is a finer grind, you can use ap flour but the end rpoduct may night be as light and will probably be dense.
They'll look rather like Devon cream. Cake flour is a bit finer than a-p. I think you can double sift the a-p and be A-OK.

Can i substitute light evaporated milk for heavy cream in a pasta sauce recipe?

Want to make a pasta sauce with fresh basil, lite evap cream, white wine and garlic - do you think this would taste ok?Can i substitute light evaporated milk for heavy cream in a pasta sauce recipe?
You can, but it isn't going to taste like the cream version. When I use evap milk on pasta, I use lots of parmesan too.Can i substitute light evaporated milk for heavy cream in a pasta sauce recipe?
Evaporated milk has had some of the water removed from it. So it is thicker than regular milk. But it also does not have the fat that cream has.


Given this information the sauce may be thinner than if you made it with the cream, it will be better than if you made it with whole or skim milk. But as we all know FAT=FLAVOR and because you are reducing the fat in your dish you will be missing some of the flavor. You will also have a slightly thinner sauce, this may be corrected by either adding a thickener like flour or by reducing the sauce but you may run the risk of curdling the sauce with such extended cooking.


If you are doing this because you do not have cream and can not get to the store then try it.


If you are doing this to reduce calories in the dish I would find another way to reduce the calories, smaller serving, reduce the cheese, or even make a smaller amount of sauce and just lightly sauce the pasta. We have a tendency to over sauce our pasta any way. The pasta should be able to be tasted not just a carrier for a sauce.
Evaporated milk will have a drastic effect on the taste if substituted for the heavy cream. I shouldn't think it'd be a good thing, either.





I can't believe someone would think this is a bad answer. Ever used evaporated milk in a freaking cream sauce? Well, neither have I, and for a reason. Most cooks know better.
It will alter the taste.





You could make a Bechamel sauce instead here is a recipe for it just switch the cheese instead of cheddar use Parmesan cheese.





http://www.epicurious.com/recipes/food/v鈥?/a>
it will thin out the sauce, you might consider adding some flour to the light milk or melting cheese into it. I think it sounds good, just potentially runny
God no, that sounds (and would be) awful! If you're going to substitute for heavy cream in a recipe I wouldn't go any lighter than half and half or MAYBE whole milk (3%)
it will look like soup
Evaporated milk is the same as regular milk, just reduced. Heavy cream has a much richer taste. The sauce will not have nearly as much creamy flavor if you use the light evaporated milk. If you have to use the light evaporated milk, maybe add a roux to the sauce to thicken it up, or add grated cheese to make up for the flavor and make it thicker.

Can whipping cream be used in a recipe that calls for light cream?

if the recipe is using it to add a cream element with a small amount (calling for elss than a cup) i would say yes. you may want to thin it out with milk/water. be careful though, whipping cream calls for a lower temperature than lighter creams and can scorch.





HTHCan whipping cream be used in a recipe that calls for light cream?
I think so use a bit less and seeCan whipping cream be used in a recipe that calls for light cream?
yes, totally. No problems whatsoever. I recommend adding a shot of tequila to the recipe. Drink it before you begin cooking. Vodka is fine also.
No whipped crean is heavy cream

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