BREAD - Banana Cake

last one i made: used salted butter and didn't add salt..should have added salt and less sugar

http://fantasticfamilyfavorites.blogspot.com/2011/05/sour-cream-banana-sheet-cake.html

Sour Cream Banana Sheet Cake

3/4 cup butter

2 cups sugar

2 eggs

1 1/2 tsp vanilla

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 1/2 cups sour cream

1/2 cup milk

1 1/2 cups mashed banana

1. Preheat oven 350 degrees. Spray a 13in x 18in cookie sheet with cooking spray.
2. Cream butter and sugar and beat until light and fluffy. Beat in eggs one at a time; add vanilla.

3. Mix dry ingredients together in a separate bowl. In another bowl combine sour cream and milk.

4. Add dry ingredients to butter and sugar mixture alternately with sour cream and milk. Begin and end with dry mixture.

5. Add mashed banana mixing until just blended. Spread on to prepared baking sheet and bake for 25 minutes.

Cream Cheese Frosting
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 tsp vanilla
4 cups powdered sugar

In a large bowl, cream butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add powdered sugar and beat on low, then on high until frosting is smooth. Spread on cooled cake.

DESSERT - Peach Cobbler

PEACH COBBLER
 8 X 8 MICROWAVE

3 CUPS FRESH OR CAN FRUIT
2 TBSP LEMON JUICE (ONLY IF DISCOLORATION)
2/3 CUP BROWN SUGAR
1/2 CUP FLOUR
2/3 CUP QUICK COOKING OATS
1/3 CUP MARGARINE
3/4 TSP CINNAMON

CUT UP FRUIT INTO BOTTOM OF DISH COMBINE ALL DRY INGREDIENTS THEN ADD BUTTER IN SMALL CHUNKS TILL COMPLETELY MIXED. MIXTURE MAY BE LUMPY


SPRINKLE MIXTURE OVER FRUIT
MICROWAVE 7-10 MIN ON MED/HIGH
THEN LET STAND FOR 10 MIN

DESSERT - Van Wag Choc Chip Cookies

CHOC CHIP COOKIES

Van Wagenen

3 EGGS
1 1/2 CUPS SUGAR
1 1/2 BROWN SUGAR
2 TSP BAKING SODA
2 TSP SALT
2 TSP VANILLA

CREAM ALL OF THE ABOVE INGREDIANTS THEN FOLD IN 41/2 CUP FLOUR AND 2-3 CUPS CHOC CHIPS

USE HANDS TO NEED DOUGH

BAKE 375 FOR TEN MIN

DESSERT - Triple Choc Chip Cookie

2 CUPS BUTTER
1 1/2 WHITE SUGAR
1 1/2 BROWN SUGAR
BEAT THE ABOVE INGREDIANTS FOR ABOUT 10 MIN

ADD
2 TBP VANILLA
4 EGGS
1 1/2 TSP BAKING POWDER
1 1/2 TSP BAKING SODA
3/4 TSP SALT
6 CUPS FLOUR

MIX TOGETHER AND ADD I BAG WHITE CHOC CHIPS, 1 BAG MILK CHOC CHIPS, 1 BAG SEMI SWEET CHOC CHIPS

SPOON OUT ONTO UNGREASED COOKIE SHEET 350 10-12 MIN

DESSERT - Grandma's Fluffy White Frosting

2 EGG WHITES
3/4 CUP SUGAR
1/3 CUP LIGHT CORN SYRUP
2 TBS WATER
1/4 TSP CREAM OF TARTAR
1/4 TSP SALT
1 TSP VANILLA

COMBINE ALL INGREDIENTS IN TOP OF DOUBLE BROILER. COOK OVER RAPIDLY BOILING WATER. BEAT WITH ROTARY BEATER OR MIX MASTER UNTIL MIXTURE STANDS IN PEAKS. REMOVE FROM HEAT.  ADD 1 TSP VANILLA, CONTINUE BEATING UNTIL THICK ENOUGH TO SPREAD.

DESSERT - Pistachio Mallow Salad

Pistachio Mallow Salad Recipe

http://www.tasteofhome.com/recipes/pistachio-mallow-salad/print 

This fluffy salad is a real treat since it's creamy but not overly sweet. It's easy to mix up, and the flavor gets better the longer it stands. It's perfect for St. Patrick's Day, served in a green bowl. -Pattie Ann Forssberg, Logan, Kansas

TOTAL TIME: Prep: 5 min. + chilling YIELD:12 servings

Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 package (3.4 ounces) instant pistachio pudding mix
• 6 to 7 drops green food coloring, optional
• 3 cups miniature marshmallows
• 1 can (20 ounces) crushed pineapple, undrained
• 1/2 cup chopped pistachios or walnuts

Directions

• 1. In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with nuts. Yield: 12 servings.

Nutritional Facts

1 serving (3/4 cup) equals 236 calories, 9 g fat (7 g saturated fat), 0 cholesterol, 140 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein.

© 2015 RDA Enthusiast Brands, LLC

Read more: http://www.tasteofhome.com/recipes/pistachio-mallow-salad/print#ixzz3QXywWrFo

DESSERT - Better Than Anything Cake

Better-Than-Almost-Anything Cake

http://www.bettycrocker.com/recipes/better-than-almost-anything-cake/374b7ad3-c816-4bc7-a735-bec0308142c9

 

• Prep Time 10 min
• Total Time 3 hr 3 min
• Servings 15

Ingredients

box Betty Crocker™ SuperMoist™ German chocolate cake mix

Water, vegetable oil and eggs called for on cake mix box

can (14 oz) sweetened condensed milk

jar (16 to 17 oz) caramel, butterscotch or fudge topping

container (8 oz) frozen whipped topping, thawed

bag (8 oz) toffee chips or bits

Directions

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 15 minutes.
• Poke top of warm cake every 1/2 inch with handle end of wooden spoon. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
• Spread whipped topping over top of cake. Sprinkle with toffee bits. Store covered in refrigerator.

• Expert Tips

  The cake may stick to the wooden spoon handle while you’re using it to make the holes, so occasionally wipe off the handle.
  The caramel topping will be easier to drizzle if it has been kept at room temperature. If refrigerated, spoon caramel into microwavable bowl; microwave uncovered on High about 15 seconds.
  Instead of the toffee bits or chips, coarsely chop 5 bars (1.4 oz each) chocolate-covered English toffee candy, and sprinkle on top of the cake