Cooking with Demarle

  Ingredients: 1/2 cup butter, melted and slightly cooled 3/4 cup canned pumpkin 1/2 cup yogurt or sour cream (I used fat free sour cream) 2 large eggs 1 tsp vanilla 2 cups flour 2 tsp baking powder 1 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp all spice 1/4 tsp cloves (I used the pumpkin pie filling instead of regular pumpkin and ommitted all the spices except cinnamon and thought it was pretty tasty) 1/2 tsp salt 1/2 cup brown sugar 1/2 cup white sugar Streusel Topping: In small bowl, combine 2 tbsp flour, 1/4 cup sugar and 1/2 tsp cinnamon. Cut in 4 tsp of butter until mixture is crumbly. Set aside. Directions: Place Mini muffin tray on perforated baking sheet, set aside. Preheat oven to 375. In a large bowl, combine melted butter, pumpkin, sour cream, eggs and vanilla and whisk until smooth. In another bowl, sift together flour, baking powder, spices & salt, then stir in sugars. Add pumpkin mixture to flour mixture and stir until combined. Divide evenly in muff...

This is some of the moistest (if that's even a word) banana breads ever!! Heat oven to 350. Place your favorite mold or tray on your baking sheet. The picture shown is my Charlotte Tray, but I also love to use my Medium Tartlet Tray and pour the rest of the batter into a smaller mold (like small round or Christmas Tree). In large bowl cream together: ½ cup butter, softened ¾ cup sugar Then add 2 eggs and mix well Then add 3-4 large ripened bananas** 1 tsp. vanilla 1/3 cup milk Add flour mixture: 2 cups flour 1 tsp. baking soda ½ tsp salt Additional Add-ins: 1/2 tsp Cinnamon 1/2 cup mini chocolate chips 1/2 cup chopped nuts Bake medium tartlet tray/mini muffins for about 12 minutes, then cook the small mold an additional 5-8 minutes (about 20 total), til middle is cooked through. This is a great basic recipe - amazing by itself or with the add-ins. You can even substitute brown sugar if you prefer. **Trick to moist banana bread is to zap the ba...