HUMMINGBIRD CUPCAKES

HUMMINGBIRD CUPCAKES
Bases on recipes by Paula Dean &  Martha Stewart

Cupcakes:
2 large VERY RIPE bananas
1 8oz can crushed pineapple with juice
4 large eggs
1/2 cup finely chopped pecans
1 tsp cinnamon
1 1/2 tsp vanilla
2 cups sugar
3/4 cup canola oil
3 cups self rising flour

Mash bananas, set aside. Mix together: sugar, canola oil, eggs, cinnamon, vanilla. Add mashed bananas, pineapple, pecans. Add flour and mix until just blended. Scoop into paper lined cupcake pans. Bake at 325 for 25 minutes. Makes 30 cupcakes

Cool completely

Frosting:
6 tbs butter - room temperature
8 oz cream cheese - room temperature
1 lbs powdered sugar
1 tsp vanilla
1 - 3 tbs heavy cream (one at a time) - or use pineapple juice

mix butter, cream cheese and powdered sugar. Add heavy cream 1 tbs at a time until you have desired consistency. Frost cupcakes, sprinkle immediately with finely chopped pecans.


HUMMINGBIRD CAKE:

prepare batter as directed. Divide evenly between 3 greased and floured 8 " cake pans. Bake 25 - 30 minutes at 325.

Assemble cake with frosting between layers. Frost top and sides with remaining frosting. Sprinkle top with finely chopped pecans.

Pistachio Cookies

Pistachio Cookies

Based on a recipe from Yamina Belaachia. You may substitute pistachios for pecans if you want.

2c flour

1c (2sticks) butter

1c finely chopped pistachios

½ c powdered sugar

½ tsp salt

1 tsp vanilla

¼ tsp almond extract

Combine all ingredients, mix well, wrap the dough and refrigerate for a couple of hours. Make crescents (rolling and shaping by hand) and place them 1 to 2 inches apart on a cookie sheet lined with parchment paper. Bake at 375 for 12 to 15 minutes.

Roll cookies in powdered sugar when cooled.