Quick Banana Ice Cream

Ingredients

  • 4 ripe bananas, cut into chunks
  • 3-4 tbsp milk
  • 2 tbsp toasted flaked almonds
  • 2 tbsp ready-made toffee or chocolate sauce

Directions

  1. Pop the banana chunks on a flat tray and cover well. Freeze for at least 1 hr, or until frozen through. When ready to eat throw the banana into a food processor and whizz until smooth with enough of the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top with the sauce and nuts.
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Pork Schnitzel

Ingredients

  • 2 eggs, beaten
  • Handful sage leaves, finely chopped
  • 140 g dried breadcrumbs
  • 8 boneless pork chops, fat trimmed
  • 4 tbsp butter, melted

Directions

  1. Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
  2. To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

Watermelon-Lime Cooler I

Ingredients

  • 12 cups cubed seedless watermelon, frozen, divided
  • 3/4 teaspoon grated lime zest, divided
  • 6 cups chilled ginger ale, divided

Directions

  1. Place 4 cups frozen watermelon, 1/4 teaspoon lime zest and 2 cups ginger ale in a blender; cover and process until slushy. Serve immediately. Repeat twice.

Pecan-Topped Pumpkin Bread

Ingredients

  • 3 1/3 cups all-purpose flour (about 15 ounces)
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups granulated sugar
  • 1/2 cup egg substitute
  • 1/2 cup canola oil
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • 2/3 cup water
  • 1 (15-ounce) can pumpkin
  • Cooking spray
  • 1/3 cup chopped pecans

Candied Pretzel Cake

Ingredients

  • 1 recipe Chocolate Chip Cake
  • 1 recipe White Vanilla Frosting
  • 35 large pretzel rods
  • 2 (12-oz.) bags white candy melts (4 c.), melted
  • Candy: blue and white sanding sugar; silver, white, and blue dragées; and crushed blue starlight mints

Directions

  1. Make Chocolate Chip Cake according to recipe. Trim domed tops of two of the layers. Place one trimmed layer on a cake stand or serving platter and top with 2/3 cup frosting. Repeat, then place domed layer on top. Chill while decorating pretzels.
  2. Line a baking sheet with parchment paper. Trim pretzel rods with a serrated knife so they will reach just above the top of the cake (about 4 inches). Dip the cut end of one pretzel in melted candy melts, leaving the other end uncoated. Decorate with sanding sugar, dragées, and starlight mints. Place on the prepared baking sheet. Repeat with remaining pretzels, candy melts, and candy; reserve any unused candy melts. Let set at room temperature or in the fridge.
  3. Frost the top and outside of the cake with White Vanilla Frosting. Attach decorated pretzels around sides of cake.
  4. Remelt reserved candy melts. Spread in a thin layer, about 1/8 inch thick, on the back of a baking sheet. Chill until solid, 4 to 6 minutes. Use a flat metal spatula or bench scraper to scrape up the chocolate, creating curls and shards. Sprinkle over top of cake.

3-Ingredient Peanut Butter Cookies

Ingredients

  • 1 large egg
  • 1 cup creamy peanut butter
  • 1 cup sugar
  • Flaky sea salt (optional)

Directions

  1. Arrange racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
  2. Beat egg with a whisk in a medium bowl. Add peanut butter and sugar and whisk until fully incorporated and smooth. Drop mounds of dough by the tablespoonful onto prepared baking sheets, spacing about 2″ apart. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer to a wire rack and let cool slightly.

Tips: Cookies can be baked 3 days ahead. Store in an airtight container at room temperature.