4 oz. butter, softened1 cup sugar4 banana1 eggvanilla1.5 cup flour1 teaspoon baking soda1/2 teaspoon saltGrease the Baker’s Edge pan. Add batter evenly. I used a large scoop and start at all the corners, then fill in the middles to get it evenly distributed. Bake for about 25 minutes @ 350 degrees.
1 pound of shelled whole pecansmix:1 cup white sugar1 teaspoon salt1 teaspoon ground cinnamonwhisk until frothy:1 egg white1 Tablespoon waterPour dry pecans into frothy egg whites. Toss to coat the pecans.Then add the sugar mixture and toss it until evenly coated.Bake for 1 hour in an oven preheated at 250 F. Turn the pecans aroundContinue reading “BRIAN’S CANDIED PECANS”
Makes enough for about 9.5 oz (1 pkg of 3 bundles) of somen noodles, cooked3 Tablespoon Shoyu (Kikkoman)2 Tablespoon rice vinegar (not seasoned)2 Tablespoon honey or sugar1/2 Tablespoon miso1/2 teaspoon sesame oil 1/2 teaspoon granulated garlic1 tsp salt fresh grated ginger to taste, a little goes a long wayJust mix everything together!