Recipe Talk

I lost all my mother's recipes in a house fire.

LUSCIOUS BANANA LAYER CAKE:::GWHP32A
YIELDS:

1 Servings

INGREDIENTS:

--------------------------BARB DAY-------------------------------
2 c Cake flour; sifted
1 ts Baking powder
1 ts Soda
1/2 ts Salt
1/2 c Butter; or shortening
1 1/2 c Sugar
1 Egg + 1 yolk; well beaten
1 c Banana; mashed
3/4 c Milk; sour
1 ts Vanilla

DIRECTIONS:

Sift flour once, measure, add baking powder, soda and salt

Talking about salt ... salt has actually become very trendy among chefs. You've got Baltic salt, you got smoked sea salt, Israeli sea salt, coshure salt and of course, last but not least, our favourite table salt.

What are you gonna use these salts for? Table salt is iodized, it's used in everything that we season. It's going to be hard pressed to find yourself a recipe that does not call for salt.

We're looking at coarse sea salts, we're sprinkling those over carpaccios, we're finishing dishes with it. And last, our coshure salt is what we're always using for pickling, for brining, for making our proshudos, for something that's going to suck the moisture out of proteins. That's basically the components of what your different salts do. and sift
together three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add eggs and beat well;
then add bananas and beat again. Add flour to creamed mixture,
alternately with milk, a small amount at a time, beating after each
addition, until smooth. Add vanilla. bake Talking about baking. Baking essentially means to cook in the oven. It�s taking whatever it is that you are cooking, surrounding it with a dry, hot heat. Bread, fish, poultries, generally are what any recipe is gonna call for baking. We�re talking about steaks, it ain�t baking. Keep to those simple rules and you can�t go wrong.in two greased pans, 8 x 8
x 2", in moderate oven, 375 deg. F., 25 minutes. Spread Lemon Filling
(see recipe) between layers and Orange Lemon Frosting (see recipe) on
top and sides of cake. Kate Smith Colleection 1940 Published by
General Foods Corp. From Barb Day's Database

ORANGE LEMON FROSTING :::GWHP32A
YIELDS:

1 Servings

INGREDIENTS:

2 ts Orange rind; grated
1/2 ts Lemon rind; grated
3 tb Butter
2 ea Egg whites; unbeaten
1 ds Salt
4 c Conf. sugar; sifted
1 ts Orange juice; approx.
1 ts Lemon juice; approx.
1 x Orange food coloring

DIRECTIONS:

ADd orange and lemon rinds to butter and cream well.
Add egg whites and salt

Talking about salt ... salt has actually become very trendy among chefs. You've got Baltic salt, you got smoked sea salt, Israeli sea salt, coshure salt and of course, last but not least, our favourite table salt.

What are you gonna use these salts for? Table salt is iodized, it's used in everything that we season. It's going to be hard pressed to find yourself a recipe that does not call for salt.

We're looking at coarse sea salts, we're sprinkling those over carpaccios, we're finishing dishes with it. And last, our coshure salt is what we're always using for pickling, for brining, for making our proshudos, for something that's going to suck the moisture out of proteins. That's basically the components of what your different salts do. and blemns. Add sugar, alternately with
fruit juices, beating until smooth and of right consistency to
spread. Add coloring.
Makes frosting to cover top of 1 8x8x2" layer and sides of 2 layers.
Kate Smith Collection 1940
Published by General Foods Corp

ANZAC Biscuits (light and spongey version)
Chef: Norma Gowing, Tarraganda
This recipe was featured on the ABC South East special ANZAC day Breakfast Show with Katie Smith.

Norma from Tarraganda's secret to a light and spongey biscuit is to use self raising flour.

Degree of difficulty: Low

You need:
1 cup rolled oats
3/4 cup coconut
1 cup SR Flour
1 1/2 tsp bicarb soda
2 tbs boiling water
1/2 cup sugar
1/2 cup butter
1 tbs syrup

Method:
Heat oven to 165 degrees and grease baking trays

Mix dry ingredients. Melt butter and golden syrup. Add water and bicarb soda. Add to dry ingredients.

Roll into small balls and place on baking trays.

Bake for 12 minutes. They will rise a little.

This makes a spongey biscuit.

This recipe featured by Katie Smith

KATE SMITH'S COMPANY'S COMING COOKBOOK LISA CRAWLEY TSPN00B

Cranberry Banana Coffee Cake

I saw Kate Smith on television, making this recipe.

Submitted by: Gloria Friesen

Cook Time: 45 Minutes Ready In: 1 Hour

Yields: 12 servings

"I make this moist cake for Christmas morning every year. It tastes like banana bread but has a sweet golden topping with a nutty crunch."

INGREDIENTS:

1/2 cup butter or margarine,

softened

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 teaspoon ground allspice 2 medium ripe bananas,

mashed

1 cup whole berry cranberry

sauce

TOPPING:

1/2 cup packed brown sugar

1/2 cup chopped pecans

2 tablespoons all-purpose flour

2 tablespoons butter or

margarine, melted

DIRECTIONS:
1. In a large mixing bowl, cream the butter and sugar. Beat in eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with bananas. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Top with cranberry sauce.
2. In a small bowl, combine brown sugar, pecans and flour; stir in butter. Sprinkle over cranberries. Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

Kate Smith Coffee Cake
Submitted by: Ruth Nast Prep Time: 15 Minutes
Cook Time: 20 Minutes Ready In: 35 Minutes
Yields: 6 servings

"I lived in an orphanage 50 years ago and helped out in the kitchen, Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate's favorite recipes!"
INGREDIENTS:
1 egg
1/4 cup butter or margarine,
melted
1/3 cup milk
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder 1/4 teaspoon salt
1 cup crushed bran flakes
cereal
TOPPING:
2 teaspoons butter or
margarine, softened
2 tablespoons brown sugar
1/3 cup bran flakes, crushed

DIRECTIONS:
1. In a mixing bowl, combine egg, butter and milk. Combine flour, sugar, baking powder and salt; stir into batter. Add bran flakes. Spread into a greased 8-in. round baking pan. Combine topping ingredients; sprinkle over batter. Bake at 375 degrees F for 18-22 minutes or until cake tests done. Serve warm.

What is all this crazy talk about salt in the middle of the recipe?