MMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sara Lee Pound Cake
Categories: Cakes, Desserts, Dairy
Yield: 9 servings

1/2 c (113g) butter; room temp
1 1/2 (300g) cups sugar
3 lg Eggs
1 1/2 (180g) cups A-P flour
1/2 c (116g) whipping cream
1 ts Pure vanilla extract

In the bowl of a stand mixer, cream together the
softened butter and sugar until pale, light and fluffy;
a minimum of 5 minutes. It takes longer than you think
to cream butter and sugar the right way!

Beat in the eggs, one at a time, on your mixer’s lowest
setting. Stir in the vanilla.

Gradually add in the flour and whipping cream in
alternating amounts until fully incorporated. The
finished batter should be smooth, creamy, and have an
almost mousse-like consistency.

Transfer the batter to a 9" X 5" loaf pan lined that’s
been with parchment and sprayed with cooking spray.

Place the pan into a COLD oven. Do not preheat! Then set
the oven to 325ºF/165ºC and bake for 60-75 minutes.

When the pound cake is golden and fully set, remove and
let cool for 5-10 minutes in the pan. Then, transfer to
a wire rack to finish cooling before slicing and
serving, as desired.

Editor’s Tip: To accurately test the doneness of a pound
cake, insert an instant-read thermometer into the
center. The pound cake is fully baked when it reaches an
internal temp of 210ºF/99ºC.

Makes: 9 slices

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chrissy Teigen's Banana Bread
Categories: Breads, Fruits
Yield: 1 Loaf

2 c Mashed very ripe bananas
4 lg Eggs
2/3 c Oil; plus a little more to
Grease the pan
2 c A-P flour; plus a little
More for dusting the pan
2 c Sugar
3 1/2 oz Box vanilla instant pudding
Mix
1 ts Baking soda
1 1/2 ts Kosher salt
1 c Unsweetened shredded
Coconut
3 1/2 oz Bar dark chocolate; chopped
Into chunks
Salted butter; to serve

Set the oven @ 325oF/165oC. In a large bowl, whisk
together the flour, sugar, baking soda and salt.

In another bowl, whisk together the eggs, bananas, oil,
buttermilk and vanilla until well combined. Add the
banana mixture to the flour mixture, stirring just until
combined. If desired, fold in the walnuts.

Pour the batter into a greased bundt pan. Bake the
banana bread until a toothpick inserted into the center
comes out clean, 1 1/4 to 1 1/2 hours.

Cool the bread in the pan at room temperature for 15
minutes. Remove the bread from the pan and place it on a
wire rack to cool completely to room temperature before
slicing.

EDITOR'S TIP: Use a mini offset spatula or butter knife
to spread the batter evenly to all four corners of the
pan. While baking, if the bread is browning too quickly
and the center isn't fully cooked, cover the top of the
pan with aluminum foil.

Chrissy Teigen, Delta, Utah

Makes: 1 loaf

RECIPE FROM: https://www.tasteofhome.com

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