Rose petal pound cake and Chocolate Covered Banana Pops
Rose Petal Pound Cake
You can substitute orange water for the rosewater.
1 cup butter, softened
1 2/3 cups granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1 1/2 ounces finely chopped almonds
1 teaspoon rosewater
2 drops red food coloring
Preheat oven to 350 degrees F. Grease one 9-inch tube pan.
Cream butter well.
In a separate bowl beat sugar and eggs together until doubled in volume. Add sifted flour and salt gradually. Fold in creamed butter thoroughly.
Divide batter into two equal parts. Into one part add the almond extract and the ground almonds. To the other part add the rosewater and the red food coloring. Spoon batters alternately into the prepared pan.
Bake for 50 to 60 minutes. Let cake cool, then remove from pan and dust with confectioners' sugar.
Chocolate Covered Banana Pops
I make this during the summer for a quick treat. My children, although grown up, always look in the freezer for them.
3 ripe large bananas
9 wooden ice cream sticks or skewers
2 cups Hershey's semi-sweet chocolate chips
2 tablespoons shortening
1 1/2 cups coarsely chopped unsalted, roasted peanuts
- Peel bananas; cut each into thirds.
- Insert wooden stick into each banana piece and place on wax paper covered baking sheet. Cover and freeze until firm.
- In a double boiler over hot not boiling water, melt chocolate chips and shortening until smooth.
- Remove bananas from freezer just before dipping. Dip each piece into warm chocolate covering the banana completely, roll immediately into peanuts, covering the entire banana. Return to freezer. Serve frozen.
Yields 9 pops.
You can also use toasted coconut or jimmies.