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Date: | Sun, 25 Jun 2006 12:38:27 -0400 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
This morning, I discovered my bananas were getting past ripe and I had been too enthusiastic in buying blueberries this week...which are in full season here in the east. And I needed a cake for company coming this evening. Here's what turned out:
Preheat oven to 350 and grease an 8 inch square pan.
In a large bowl, beat 6 tablespoons of butter/margarine. I used 6 tablespoons of butter-flavored Crisco. With the Crisco/butter, whatever, beat a small, smashed, ripe banana.
Add the entire bag of Gluten-free Pantry's Old Fashioned Cake & Cookie Mix or some other similar version of a plain cake mix that makes an 8 x 8 inch square cake.
Add 2 large eggs.
Add 1/2 cup milk or water. I used Lactaid fat-free.
Add 1 tsp. vanilla
Add 2 tsp cinnamon
Mix well.
Stir in 1/2 pint of washed, fresh blueberries and spread in the pan.
Bake for about 30 minutes.
I'm not trying to plagerize from Gluten-free Pantry's box, which has a basic recipe and a quick coffee cake recipe on the box.. My recipe is somewhat different, but is built on theirs. I don't know how any of their competitor's cakes come out. I happen to love theirs. I have no connection to the company and no financial gain from this.
Enjoy.
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