Banana Bread

You will need:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1/4 cup sour cream
• 2 1/3 cups mashed overripe bananas

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Add sour cream then mix.  Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

WW – Chocolate Walnut Fudge

Baked Mochi

Every time my mom and dad would go to Pampanga ( a province in the north), my kids would ask them to bring them mochi.  It’s a popular dessert in the province made from glutinous rice, red beans and coconut milk.  I had to ask my aunt for the recipe because I wanted to try making them on my own.  Here it is.

For the mochi, you will need:

WW – Mango Cheesecake from Cheesecake etc.

Peach Tart

I got this recipe from Food Network.  Though the crust is easy to make, I used store-bought ready-made crust.  But I’ll be posting the exact recipe so you can make your own crust if you like.

For the crust, you will need:

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick) butter, room temperature
• 2 tablespoons sour cream

For the filling, you will need:

• About 6 medium peaches, peeled, pitted, and sliced or 1 can peach halves, drained and sliced
• 3 large egg yolks
• 3/4 cup sour cream
• 3/4 cup sugar
• 1/4 cup all-purpose flour

For the glaze, you will need:

• 1/2 cup peach preserves or jelly
• 1 tablespoon frozen orange juice concentrate
• Mint, for garnish

To make the crust:

1)  Place the flour, butter, and sour cream in a food processor and pulse to combine.  When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish. Or press the crust against the bottom and sides of 8 to 8 round tart molders.  Prick the crust bottoms 3 times with a fork.  Arrange molders in a jellyroll pan and bake for 15-20 minutes or until the surface feels fairly dry.  Let cool while preparing the filling.

Lower the oven temperature to 350 degrees F.

To make the filling:

If using fresh peaches, peel and thickly slice (thinly slice if you’re using small tart molders) the peaches. Arrange the fresh peach slices in overlapping circles on top of the crust, until it’s completely covered. Overfill the crust, as peaches will shrink during cooking.

Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the peaches. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart. Serve the tart warm, at room temperature, or chilled. Garnish with fresh mint.