OCR Text |
Show Banana Cup Cakes r T t? irTryrvir N MiiitTii .1 ' ii'iii if ilii.ll 'Hi 11 lit m n Kf iVilHtiir irM flnri T 1 HiM IMMIlM - r-- H , Tllj Sliced bananas show off their good looks in these tempting banana cup cakes made with enriched flour for better food value. . - ' Fruit variety is limited at this season so let's find different ways for using the "dependables" on the market. There are more ways than one to eat bananas.' For proof, we offer these cup cakes with a real banana flavor, their fluffy frosting decked with two slices of the fruit. The cup cakes are made by the usual cake method, with the flour mixture added to the creamed mixture alternately with mashed bananas ba-nanas and milk. Measure ingredients carefully, sifting flour once before measuring. Preserve the golden yellow of the cut bananas in the topping by dipping them in lemon or other citrus juice. Besides good eating, the cup cakes boast of good food value sup-' plied by the enriched flour with its protein, iron, and B-vitamins. The recipe makes a sufficient quantity to serve at a casual afternoon tea, or for after-school snack and dinner dessert. BANANA CUP CAKES 2 cups Jiftcd enriched flour 2 teaspoons biking powder y4 teaspoon soda i teaspoon salt V2 cup shortening 1 cup sugar 2 eggs, beaten Sift together flour, baking powder, soda and salt. Cream together shortening and sugar until light and fluffy. Add eggs, mixing well. Add orange rind, lemon rind and vanilla extract. Add flour mixture to creamed mixture alternately I teaspoon grated orange rind 1 teaspoon grated lemon rind 1 teaspoon vanilla extract 1 cup mashed bananas 2 tablespoons milk Y2 cup chopped outs with bananas and milk. Fold in nuts. Fill greased three-inch muffin pans two-thirds full. Bake in moderate oven (350 degrees F.) about 25 minutes. Yield: About 14 three-inch cup cakes. |