Miso Banana Bread Jamie Bissonnette Ken Oringe Recipes

Steps:

• Preheat oven to 325 degrees. Grease 4 loaf pans.
• Combing flour, baking powder, baking soda and salt in a large bowl.
• Combine sugar, oil and eggs, beat until frothy. Add bananas and blend. Fold into flour mixture until well blended. Pour into prepared loaf pans and bake for 1 hour.

Steps:

• Step 1.
• Preheat the oven to 350°. Butter and flour a 10-by-5-inch metal loaf pan. In a bowl, using a fork, mash 4 of the bananas until chunky. In another bowl, whisk the flour, baking soda, baking powder and salt.
• Step 2.
• Using a stand mixer fitted with the paddle, cream the butter, sugar and miso at medium speed until fluffy, about 5 minutes. At low speed, slowly add the buttermilk, then beat in the eggs 1 at a time until incorporated. Beat in the mashed bananas; the batter will look curdled. Add the dry ingredients and mix until just blended. Scrape into the prepared pan.
• Step 3.
• Slice the remaining banana lengthwise and arrange the halves on top of the batter side by side, cut side up. Bake for 90 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool on a rack for 30 minutes before turning out to cool completely.

Steps:

• Stir Fry up the chicken pieces in the oil in a large skillet.
• Start the rice (follow whatever the box/bag says).
• When the chicken is cooked through add the vegetables and the stir fry seasoning. Continue to fry.
• Add pineapple and peanuts to taste.
• Continue to fry.
• Add red pepper seasoning.
• The longer this is all stir fried together the better the flavor gets into everything.
• Dish yourself some rice and put what you cooked up on top of it. I like to use a lot of rice so that I get lots of left overs. I hope you love this as much as I do!

Steps:

• Preheat oven to 350 degrees F. Butter and flour 10 inch springform pan.
• Sift together flour, baking powder and salt.
• Cream butter and sugar until light and fluffy.
• Beat in eggs, one at a time.
• Beat in lemon zest and almond extract, then increase speed to high and beat batter until very light.
• At low speed, mix in half of flour mixture, beating until just incorporated; beat in half almond flour. Scrape bowl and repeat. Beat at medium until batter is smooth.
• Add chocolate chips and mix on low just until evenly distributed.
• Spread batter into prepared pan. Smooth surface and scatter sliced almonds on top.
• Bake for 45 minutes; rotate pan halfway through. Bake until cake is golden.
• Cool in pan for 10 minutes on a wire rack. Run knife around edge of cake and remove ring.
• Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 350F, grease a 9" cake pan to the depth of 2", line bottom with parchment.
• Place 1/2 c of sugar in a saucepan, add orange juice and stir over gentle heat until sugar has dissolved completely.
• Remove from heat and stir in the chocolate until melted, then add butter, cube by cube until melted and thouroghly mixed.
• Whisk the eggs into the remaining sugar in a large bowl until very thick, add the orange zest.
• Using a metal spoon, fold the chocolate mixture into the egg mixture lightly and evenly.
• Sift the flour over the top and fold in.
• Scrape the mixture into the prepared pan.
• Place in a rosting pan, transfer to the oven and pour hot water into the roasting pan to abut halfway up the sides of the cake pan.
• Bake for about 1 hour or until the cake is firm to the touch.
• Remove the cake from the water bath and place on a wire rack to cool for 10-15 minutes.
• To turn out, invert the cake onto a baking sheet, place a serving plate upside down on top, then turn plate and baking sheet over together so the cake is transferred to the plate.
• Dust with confectioners sugar and decorate with stips of pared orange zest.