1/3 cup all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1/4 teaspoon lemon zest
2 (8 ounce) packages cream cheese, softened
1/2 cup whipping cream
2 teaspoons milk
1 teaspoon vanilla extract
1 cup sliced bananas
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 4 inch square pan.
In a large bowl, mix flour, baking powder, baking soda and salt. Stir eggs into flour mixture. Mix in lemon zest, cream cheese and milk, and mix into flour mixture until all materials are completely combined. Pour over slices of bread.
Bake in preheated oven for 50 minutes, or until golden brown. Remove from oven and let cool completely. Chill in refrigerator until serving. About 3 hours in advance, let cool. 105 minutes in the oven, or until a toothpick inserted into center of a loaf comes out clean.
I'm always looking for new ways to enjoy life's simple pleasures, and one of my favorite methods is by taking in nature's wonder and applying it to my own life. What follows are my basic principles for great tomato soup: 1. Bring back the bay leaf. Having trouble with the tomato? Try adding chicken or shrimp. 2. Bring out the best in all vegetables. Have a different type of potato. 3. Taste and texture are key in my opinion. I usually use fresh tomatoes, and if possible, freeze dried tomatoes (frozen varieties are fine), rinsing in cold water and then adding them to the veg. I'm still tweaking here, but this seems to be a solid base for future variations. 4. I usually add salt and pepper, but if your vegetables are not very spicy, I'd skip those as well. Whatever works best for you. 5. Lastly, I'm sure
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