If you’re at all like me, you want to get everything done faster. I’m always looking for a better way to do everything. Time is precious, so why spend it poorly? I’ve learned so much from looking at tips in cooking magazines, so I thought I might share a few of the best with you. I know the holidays are stressful, but perhaps these shortcuts will help to make it easier on you.
Make your shopping list early and look at it often so you become familiar with it. This will help you not to forget something at the store (who among us hasn’t done a last minute grocery run?), but also make sure that you have a chance to add items you need as they pop up.
Prep, prep and more prep. Cut up anything you can (especially veggies) before you begin cooking. Place them in reusable storage containers or bags. Then put all the ones you need for the recipe into one large container and label it with masking tape. This way when you are ready to prepare the dish, you have all the ingredients you need right there, cut and ready to go.
Make as many dishes you can in advance and freeze them. Many sauces can also be prepped and frozen a week or so before– if they’ve separated upon thawing, be sure to stir or blend as necessary.
Set a trashcan right next to you or set up a bowl on the counter for food scraps.
Always take your meat and poultry out 10 degrees before the time the recipe tells you to. The FDA requires recipes to tell you the exact temperature that the meat should be, but the food always, always cooks another 8 to 10 degrees after it has come out of the oven. You do not want anything overcooked.
Read and re-read your recipes before you prepare them. It helps to become familiar with them, so you don’t forget to add an ingredient, or add something that should go in later in the recipe.
Last but not least, try to enjoy the process so that you can actually enjoy the holiday.
After reading this recipe, I was so eager to try it. The recipe calls for you to take the cake out of the oven and put it straight into the freezer. I have never heard of preparing a cake this way. The reason they give is that it makes the cake extra moist. I do not know if it actually does, but I have to say, this was one very moist cake indeed.
This is one dessert that will shine on your holiday table. The buttermilk makes this cake so moist and delicious and who knows, maybe freezing it helped as well. The lemon juice adds a nice tang. The vanilla is that savory goodness, and the cream cheese frosting is the perfect topping for this luxurious cake. This is one dessert that will make everyone at your holiday happy, happy, happy!
This recipe is courtesy of Allrecipes and will serve 18 people who will love the easy prep for this delicious cake!
Ingredients for Banana Cake VI
1 1/2 cups mashed bananas
2 teaspoons lemon juice
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 cups sugar
3/4 cup butter, softened
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 recipe Cream Cheese Frosting
Make the cake:
Preheat oven to 275 degrees F (135 degrees C).
Grease and flour a 9×13 inch pan.
In a small bowl, mix mashed bananas with lemon juice, set aside.
In a medium bowl, mix flour, baking soda and salt.
Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.
Beat in the flour mixture alternately with the buttermilk.
Stir in banana mixture.
Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and place directly into the freezer for 45 minutes.
This will make the cake very moist.
Make the frosting:
In a large bowl, cream 1/2 cup butter and cream cheese until smooth.
Beat in 1 teaspoon vanilla.
Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
Spread on cooled cake.
It’s that simple! ( it really is!)
Mitzie and Macy
Macy will be turning 13 this month, yikes!
Where does the time go?
