Friday, April 1, 2011

Foodie Friday , Blog Candy Winner and a tiny update

Today's Foodie Friday is easy and oh so good now that fresh strawberries are in season.  It looks rich but tastes really light and everyone loves it.  I make the banana cake layers when we have extra bananas and freeze them.  I can have dessert in under 30 minutes!



Banana Split Cake ( recipe for the cake follows)

1 recipe homemade banana layer cake or 1 box 2 layer size banana cake mix (I've never used the mix but it might be ok)
2 cups sweetened whipped heavy cream
2. cups sliced fresh strawberries
1 (8 1/4 oz.)  can crushed pineapple, well drained
1 (11-12 oz) jard fidge ice cream topping
1/2 c. chopped peanuts (optional)

1.  Prepare cake.  Allow to cool.  Cut each layer in two.  I find using a piece of dental floss makes this job easy.  (um...make that a fresh piece of floss!)

2.  Divde the whipped cream in half.  Fold sliced strawberries into one half and crushed pineapple into the other half.

3.  Warm fudge topping in microwave just until it comes out of the jar easily...you DO NOT want it to be hot.

4.  Place bottom layer onto serving plate.  Top with strawberry cream spreading to the edge.   Place next layer on the strawberry cream.

5.  Spread half the warm fudge topping on the cake.

6.  Add another cake layer, then the pineapple cream.  Top with the final cake layer.  Spread remaining warm topping over the cake letting it drizzle down the sides.   

Serve immediately or allow to chill for up to 2 hours.  Makes 12 servings 

Homemade Banana Cake  (one bowl easy)

2 cups all purpose flour
1 1/2 c. sugar
1 1/2 t. baking powder
3/4 t. baking soda
1/2 t. salt
1 c. mashed ripe banana (about 3 med.)
1/2 c. buttermilk
1/2 c. shortening
2 eggs
1 t. vanilla

Grease and flour 2 - 9" round cake pans.  Set aside.

In large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.  Add banana, buttermilk, shortening, eggs and vanilla.

Beat with an electric mixer on low speed till combined.  Beat on med. speed for 3 minutes.

Pour into prepared pans.  Bake in preheated 350 degree oven approx. 23-28 minutes or until toothpick in center comes out clean.

Cool in pans on wire rack for 10 minutes.  Remove from pan and cool completely.

So sorry I'm drawing the blog candy late.  Today has been quite the day.  In addition to my hand, I also have arthritis in my R. knee, ring finger and toes...(these years are golden for the doctors, not the rest of us!)  I'm thankful to say that it comes and goes so I have more good days than bad. 

I went to doc today as the knee has been pretty swollen along with the Baker's Cyst on the back side of it.  So much for my "runner's legs".  The doctor drains it periodically...usually with no problems...until today.  Today, I bled out.  ICK.   He said he put a hole in my knee and I thought he was joking.  NOT.   I have to RICE it as he said to expect pain and bruising.  Geesh. 

Needless to say, I got no stamping done.  Here's the candy winner for this...plus I'm adding some extra May Arts ribbon for being patient.  :-)



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Timestamp: 2011-04-01 21:51:11 UTC

Susan said...



Fabulous "guy" card!! Love that on the kraft!

March 23, 2011 11:18 PM

Thanks to everyone who visited and commented.  Susan, I will be contacting you for your address.
 


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2 comments:

bonnie said...

Oh I could eat it right now...yum! hugs x

marilynprestonn said...

How decadent can a chocolate cake get!!! Yummy, but now I have to try this recipe for sure and send ladies over here. WOW Charlene.

I do have a little something for you on my blog, because I thought you would like this one.

:)Peggy