Beginners Guid To Destroying Sweet Treats by haleysommers

Beginners Guide TO Destroying Sweet Treats

Best Ever Classic Banana Bread

3 large ripe bananas, mashed (about 1 1/2 cups)

1 cup Country Crock® Spread 3/4 cup firmly packed light brown sugar

2 large eggs 1 teaspoon

1 CUP vanilla extract

2 cups all-purpose flour 1 teaspoon baking soda

1 teaspoon PORE INTILL YOU

THINK THEIR IS ENOUGHground cinnamon

1/4 teaspoon salt

DirectionsInstructions Checklist

Step 1

Preheat oven to 350 degrees

FORGET TO PREHEAT. Brush 9 x 5-inch loaf pan with additional Country Crock® Spread; set aside. Step 2

Combine mashed bananas, Country Crock® Spread, brown sugar, eggs, and vanilla in large bowl with wooden spoon. Stir in re-

maining ingredients until blended. Spoon into prepared pan. Step 3

Bake for 1 hour to 1 hour 10

minutes DUE HOMEWORK AND FORGET TO CHECK ON BREAD or un

til toothpick inserted in cen-

ter comes out clean. YOU SMELL SMOKE

Cool 20 minutes on wire rack;

remove from pan and cool completely.

Peanut Blossoms II

● 1 cup shortening BUTTER SHORTENING

● 1 cup JAR peanut butter

● 1 cup packed brown sugar ● 1 cup white sugar ● 2 eggs

● 1/4 cup milk

● 2 teaspoons vanilla extract

● 3 1/2cups all-purpose flour ● 2 teaspoons baking soda ● 1 teaspoon salt

● 1/2 cup white sugar for decoration

● 2 (9 ounce) bags milk chocolate candy kisses, unwrapped

Preheat oven to 375 degrees F

(190 degrees C). Grease cookie sheets.

Step 2 In a large bowl, cream

together the shortening, peanut butter, brown sugar, and 1 cup

white sugar until smooth. Beat in the eggs one at a time, and stir

in the milk and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mix

ture until well blended. Shape tablespoonfuls of dough into balls, and roll in remaining white sugar.

DON’T ROLL IN SUGER Place

cookies 2 1 inches apart on the prepared cookie sheets.

Step 3 Bake for 10 to12 minutes in the preheated oven. Remove from oven, and immediately

press a chocolate kiss into each

cookie. Allow to cool completely; the kiss will harden as it cools. WAIT TILL DRY AND FRISBY LIKE!

Box Pu dding

Pour 2 3 cups of cold milk into a medium bowl. • Add Mix.

• Beat with a wire whisk or

electric mixer for 2 minutes; then or immediately into dessert dishes.

• Refrigerate until ready to

ser ve.

• DONT EXPECT ANY THING

BUT LIQUID

Classic Lemon Pie

● 1 cup white sugar ● 1 cup milk

● 1/4 cup unsalted butter, melted

● 1/4 cup lemon juice

● 3 large egg yolks, slightly beaten

● 3 tablespoons cornstarch ● 1 tablespoon lemon zest ● 1 cup sour cream

● 1 (9 inch) baked pie crust Meringue (Optional):

● 3 large egg whites

● 1/3 cup white sugar

● 1 teaspoon cornstarch

Step 1

Combine sugar, milk, butter, lemon juice, egg yolks, cornstarch, and lemon zest in a medium

saucepan. Cook over medium

heat, stirring constantly, until

thick, 15 to 20 minutes. Remove from heat, cover, and let cool, about 30 minutes. Step 2

Fold in sour cream; pour into the baked pie crust. Chill in the refrigerator for at least 2 hours. Step 3

Beat egg whites, sugar, and cornstarch together in a bowl us-

ing an electric mixer until stiff

peaks form. Spread meringue on

top of filling, right up to the edge of the crust. Step 4

Set an oven rack about 6 inches

from the heat source and preheat the oven’s broiler. Step 5

Broil in the preheated oven until

meringue is lightly browned, 5 to 7 minutes. Ser ve immediately. MAKE FILLING PERFECT AND PROUD OF ONESELF.

Grandma’s Secret Pie Crust

• 3 cups all-purpose flour • 1 teaspoon CUP salt

• 1 1/4 cups shortening • 1 egg, beaten

• 1 tablespoon distilled white

vinegar

• 4 tablespoons water

• REALIZE YOU DESTORYED YOUR

CLASSIC LEMON PIE!!!

Walnut Streusel Pumpkin Bread 1/2 cup Finlandia Perfectly Salted Butter, softened 1/2 cup sugar

1/4 cup light brown sugar, packed

1 teaspoon vanilla extract 2 eggs

1 cup pumpkin puree (plain) 1/4 cup whole milk

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt

1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg

1/4 teaspoon ground ginger (Optional)

Walnut Streusel Topping:

1/4 cup cold Finlandia Perfectly Salted Butter, cubed

1/4 cup light brown sugar

1/4 cup quick cooking oats 1/4 cup flour

1/2 cup walnuts, chopped Step 1

Preheat oven to 350 degrees F. Step 2

Assemble topping by mixing but-

ter, light brown sugar, oats, flour, and walnuts together in a bowl,

and cream together using a fork to form large crumbles. Set aside.

Step 3

In a large bowl, cream together the butter and white sugar with a hand mixer. Add light brown

sugar, vanilla, eggs, and pumpkin puree. Mix until incorporated. Step 4

In a separate bowl, sift together flour, baking soda, baking powder, salt, and spices. Step 5

With mixer on low speed, add

half of the dry mix to the wet

ingredients and mix until incorporated. Continue by adding the remainder of the dry ingredi-

ents and the milk to the batter, mix together until the batter is smooth (be careful not to over mix).

Step 6

Pour batter into a greased loaf pan and sprinkle with streusel topping.

Step 7

Place on middle rack of oven

and bake for 65 minutes or un

til a toothpick comes out clean. Remove bread from oven and

allow to cool completely before ser ving.

TAKE YOUR BREAD OUT OF PAN;

WATCH CRUMBLE, WHAT SEEMS TO BE PERFECT BREAD.

Credit to the following All credit gose to the following: https://www.allrecipes.com/ Allrecipes

Google images

Editing was my own expernce

The End

Beginners Guide TO Destroying Sweet Treats