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  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3 bananas, mashed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 egg, lightly beaten
  • 1/3 cup oil
  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon butter


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
  2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder.
  3. In another bowl, beat together bananas, sugar, egg and oil. Stir the banana mixture into the flour mixture just until moistened.
  4. Spoon batter into prepared muffin cups, about 2/3 full.
  5. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle half of the topping over muffins.
  6. Bake in preheated oven for 5-7 minutes, muffins should still be moist but puffed up.
  7. Spoon the rest of the topping over the muffin.
  8. Continue baking for 10-15 min until a toothpick comes out clean.

Notes: – Topping: too much butter results in a paste rather than a crumb



egg tarts!


Makes 24(?)



  • 3/4 cup sugar
  • 3 cups all-purpose flour
  • 1-1/2 cup butter
  • 1 egg, beaten
  • dash vanilla extract


  • 2/3 cup white sugar
  • 1-1/2 cup water
  • 8 eggs, beaten
  • dash vanilla extract
  • 1 cup milk


  1. In a medium bowl, mix together the confectioners’ sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides.
  2. Preheat the oven to 400 degrees F. Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Fill the tart shells.
  3. Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.
375 degrees F cooks filling too slowly.
400 degrees F cooks filling too slowly. (crust was brown after 12 min)