BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

CHOCOLATE ECLAIR CAKE

CHOCOLATE ECLAIR CAKE

From Sonya Troyer (from Sonya's mom, Linda McKenzie)

2 boxes vanilla pudding
1  12-oz. Cool Whip
1 box original graham crackers (not cinnamon)
1 container chocolate frosting (dark or milk chocolate, your choice)

Mix pudding according to directions on package.  Add Cool Whip; fold in thoroughly.

Put a layer of graham crackers in the bottom of a casserole dish.

Add half of the pudding mixture.

Make another layer of graham crackers and add the rest of the pudding mixture.

Add one more layer of graham crackers.

Cool cake in fridge for two hours.

Heat frosting in microwave for one minute.  Make sure all foil is removed from container if using the original container to heat frosting. 

Take cake out of fridge and pour frosting over the top graham cracker layer. 

Cake goes back in the fridge for 6-8 hours or overnight works best. I don't cover the cake because sometimes the cover sticks to the frosting and the frosting comes off when you remove the cover.

4TH OF JULY CAKE

4TH OF JULY FLAG CAKE

Submitted by Judi

We had fun making this cake on July 4 with our family.  We cut the recipe from a magazine and the contributors are Kraft and Sara Lee.

1-2 lb. strawberries

1 pound cake (Sara Lee or other), cut in slices

1-2 pints blueberries

1 16-oz. heavy cream, whipped; or 1 12-oz. tub Cool Whip, thawed.

Slice all strawberries in half. Set aside 1 cup for decorating later. Also, set aside 50 blueberries for decoration.

Line bottom of pyrex with pound cake slices. 

Next, add a layer of sliced strawberries onto cake slices. 

Next, add a layer of blueberries, about 1 cup.  

Then, add all the whipped cream to cover.

Decorate cake by making an American flag design with the set aside blueberries and strawberries - a square of blueberries upper left corner (for the states) and alternating rows of strawberries for the stripes of the flag.

Refrigerate until ready to serve. 

Serves 15.

Tip: Melt strawberry jelly or use strawberry pie filling for presentation - to drizzle on individual serving plate, if desired. Another option: use blueberry syrup drizzle for presentation on individual serving plate beside cake. 

JUDI'S CAKE

JUDI'S CAKE

From Judi Troyer

1 box vanilla wafers, crushed*

1 box raisins

1 pkg. coconut

1 pkg. pecans, chopped

1 can Eagle Brand Sweetened Condensed Milk

Mix ingredients together. Lightly mash into greased pyrex square dish.

Refrigerate.

*Note:  Stir last four ingredients and then add crushed vanilla wafers gradually until the consistency is moist and chewy—the recipe can be dry if there are too many crushed vanilla wafers.

CRAZY CAKE

CRAZY CAKE

From Lucy Reid (From Fran Ruble)

1  1/2 cup flour
1 cup sugar
3 T. cocoa
1/2 t. salt
1 t. soda

Sift ingredients into loaf pan.  

Add:

1 T. vinegar
1 T. vanilla
5 T. melted shortening

Pour 1 cup cold water over all and mix well.

Bake at 350 degrees for 35-45 minutes.

BEST CARROT CAKE

BEST CARROT CAKE

From Angie Reid  (from Grace Denhoff)

Preheat oven to 350 degrees.

2 cups flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
3 large eggs
2 cups sugar
3/4 cup oil
3/4 cup buttermilk
2 t. vanilla
2 cups grated carrot
1 (8 oz.) can crushed pineapple, drained
1 (3 1/2 oz.) can flaked coconut
1 cup pecans, chopped (or walnuts)

Line 3 cake pans with waxed paper; lightly grease, flour.  Set aside.

Stir together the first 4.

Beat eggs and next 4 at medium speed til smooth.

Add flour mixture, at low speed until blended.

Fold in carrots and next 3.

Pour batter into cake pans.

Bake at 350 for 25-30 minutes, until wooden pick inserted comes out clean.

Drizzle buttermilk glaze evenly over layers. Cool in pans on wire racks 15 minutes.

Remove from pans; cool completely on wire racks.

Frost with cream cheese frosting.

JIFFY CAKE DESSERT

JIFFY CAKE DESSERT

From Lucy Reid (Aunt Clara Willoughby)

Prepare 1 small Jiffy Cake mix as directed on box.

Pour in 9 x 13 pan.

Bake 350 degrees for 18-20 minutes. Cool well.

Mix 2 packages Instant Vanilla Pudding with 3 cups milk.

Add 1 (8 oz.) pkg. cream cheese.

Spread over cake.

Now spread on 1 (20 oz.) can crushed pineapple, well drained.

Cover with 9 oz. container of Cool Whip.

Chill or will freeze well.

DO-NOTHING CAKE

DO-NOTHING CAKE

From Lucy Reid (Grandma Stevenson)

2 cups flour
2 cups sugar
2 eggs
1 t. soda
1/2 t. salt
1 t. vanilla
1 large can (20 oz.) pineapple, undrained

Beat all together.  

Bake in a 9 x 13 pan at 350 degrees for 40 minutes (325 for glass dish).

Cake Topping:

In saucepan, mix: 
1 stick butter
1 cup sugar
2/3 cup canned milk

Cook over medium heat for 5 minutes.

Add: 
1 cup coconut
1 cup nuts

Spread on top of cake.  Put under broiler until brown (watch carefully).

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

From Lucy Reid

1/2 cup unsalted butter, room temperature
2 t. lemon zest (or more)
3/4 cup sugar plus 2 T. sugar, divided
1 egg, room temperature
1 t. vanilla
2 cups flour, divided
2 t. baking powder
1 t. kosher salt (or 3/4 t. table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Preheat oven to 350 degrees.

Cream butter with lemon zest and sugar (minus 1 T.), until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour; then whisk together the remaining flour, baking powder, and salt.

Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray.

Spread batter into pan.

Sprinkle batter with remaining tablespoon of sugar.

Bake for 35-45 minutes.  Check with a toothpick for doneness.

Let cool at least 15 minutes before serving.

BEST CHOCOLATE CAKE that I ever made ;)

BEST CHOCOLATE CAKE that I ever made ;)

From Rachel Brown

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 t. baking powder
1 1/2 t. baking soda
1 t. salt
1 t. espresso powder
1 cup milk, or buttermilk, almond, or coconut milk
1/2 cup vegetable, canola, or melted coconut oil
2 large eggs
2 t. vanilla extract
1 cup boiling water

Preheat oven to 350 degrees.  Lightly grease and flour two 9" cake pans or spray with baking spray.

Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or use paddle attachment to combine.

Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. 

Reduce speed and carefully add boiling water to the cake batter until well combined.

Pour cake batter evenly into the cake pans. Bake at 350 for 30-35 minutes, or until a toothpick inserted into the center of cake comes out clean.

Remove from the oven and allow to cool for 10 minutes. Then remove to a wire rack to cool completely before frosting.

Chocolate Buttercream Frosting

1 1/2 cups butter (3 sticks), softened
1 cup unsweetened cocoa
5 cups confectioner's sugar
1/2 cup milk
2 t. vanilla extract
1/2 t. espresso powder

Add cocoa to a large bowl. Whisk through to remove any lumps. Cream together butter and cocoa until well-combined.

Add sugar and milk to the mixture by adding 1 cup of sugar followed by a tablespoon of milk. Turn mixer on a high speed after each addition. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk a little at a time until it reaches the right consistency.

If frosting appears too wet and doesn't hold its form, add more confectioner's sugar a little at a time until it reaches the right consistency.

OATMEAL CAKE

OATMEAL CAKE

From Billie Reid

Pour:
1  1/4 cup boiling water over
1 cup oatmeal (quick-cooking or regular)

Let stand 20 minutes.

Mix and then add to oatmeal:
1  1/2 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs

Sift together and then add to mixture:
1 t. cinnamon
1 t. soda
1 t. salt
1  1/3 cup flour

Bake in large pan at 350 for 30-35 minutes.



TOPPING

6 T. butter, melted
1/2 cup brown sugar
1/4 cup cream or rich milk

Cook until melted and in custard effect for 3-4 minutes.

Add 1/2 cup coconut or 1/2 cup nuts as desired.

Spread on cake.

Can be served with whipped cream or ice cream.

CHEESE CAKE

CHEESE CAKE

From Lucy Reid  (her Aunt Juanita Stevenson)

1 pkg. lemon jello dissolved in 1 cup water

Beat:
1  8-oz. cream cheese, softened
1 cup sugar

Whip:
1 large can evaporated milk
1 t. vanilla

Beat cream cheese and sugar.  Whip milk.  Then add jello.

Pour into graham cracker crust.


Crust:
24 graham crackers
1/2 cup sugar
1/2 cup butter

HELEN'S OATMEAL CAKE

HELEN'S OATMEAL CAKE

From Pearl Holmes  7-8-1995

1 cup oatmeal
1  1/4 cup boiling water

Stir over oatmeal and let stand 20 minutes.

Cream:
1/2 cup butter
1 cup brown sugar
1 cup white sugar


Cream together. Add  2 well-beaten eggs. 

Dry ingredients:
1  1/3 cup flour
1 t. soda
1/2 t. salt
Mix with oatmeal mixture.

Bake in 9x13 loaf pan.



Cake Topping

6 T. butter
1/4 cup cream or evaporated milk
1/2 cup brown sugar
1/2 t. vanilla
1 cup coconut and pecans

Spread over cake while still warm. 
Put under broiler 4-6 minutes.

DUMP CHERRY CAKE

DUMP CHERRY CAKE

From Pearl Holmes (Grandma)

21 oz. (2 cans cherry pie filling)
1 box yellow cake mix
1 stick melted butter

Butter bottom of 9 x 13 pan.

Next, put pie filling in bottom of pan.

Spread dry cake mix over filling.

Spread melted  butter over mixture.

Spread pecans on top, if desired.

Bake 45 minutes at 350.

BETTER THAN OTHERS CHOCOLATE CAKE

BETTER THAN OTHERS CHOCOLATE CAKE

From Barbara Thompson

1  6-oz. pkg. semi-sweet chocolate chips
3/4 cup pecans, chopped
1 box chocolate cake mix (the kind without pudding in the mix)
4 eggs
1/2 cup vegetable oil
1 t. vanilla
1  3 1/2 oz. pkg. instant chocolate pudding mix
1  8-oz. container sour cream

Toss the chocolate chips and the pecans into 1 T. of dry cake mix.

Beat the remaining ingredients together for 3 minutes, then fold in the chips and pecans mixture.

Pour into a greased and floured Bundt or tube pan.

Bake 50 minutes at 350 or until cake tests done.

ROCKY ROAD BROWNIES

ROCKY ROAD BROWNIES

From Barbara Thompson

1 cup all purpose flour
1 cup sugar
1 cup melted butter
1 cup chopped nuts
2 t. cocoa
2 eggs
1 t. vanilla
1 pkg. mini-marshmallows

Combine flour, sugar and cocoa; stir in melted butter.

Add eggs, one at a time, beating well after each addition.  

Stir in vanilla and nuts.

Pour batter into a greased and floured 13x9 pan.  Bake 30-40 minutes at 375.

Sprinkle marshmallows evenly over top of hot brownies.

Spread with Fudgy Frosting.  

Cool and cut into squares.

Makes about 30 brownies.

FUDGY FROSTING

1 box powdered sugar
1/3 cup cocoa
1/2 cup melted butter
1/3 cup evaporated milk
1/2 t. vanilla

Combine powdered sugar and cocoa; add remaining ingredients and beat well.

Makes about 2 cups.  Spread on brownies and marshmallows.

Tip:  I usually half this recipe to cut down on sweetness and calories and it's still plenty rich.

HOLIDAY HEARTH LOAVES

HOLIDAY HEARTH LOAVES

From Judi Troyer (Sun-Maid Raisin recipe)

1/3 cup butter, softened
2/3 cup sugar
2 T. grated lemon peel
1/3 t. cinnamon
2 eggs
3 T. milk
1 t. lemon juice
2 cups flour
1 t. baking powder
1 t. salt
1/2 t. baking soda
1  1/2 cup shredded apples (peeled)
1 cup raisins
1/2 cup nuts

Cream together butter, sugar, lemon peel, and cinnamon.  

Beat in eggs until light and fluffy.  

Beat in milk and lemon juice.  

Stir together dry ingredients; add to creamed mixture, stirring until moistened.

Fold in apples, raisins and nuts.

Spoon batter into 3 greased miniature loaf pans.

Bake at 350 for 40-45 minutes, until toothpick inserted in center comes out clean.  

Tip:  can be baked in one loaf pan - increase baking time to about 1 hour.

BLACK FOREST CAKE

BLACK FOREST CAKE

From Lucy Reid  (Contemporary Resort Hotel recipe)

Combine  and mix thoroughly:
5 oz. sugar
1/4 cup shortening
2 egg yolks


Blend in and mix well:
1/2 cup buttermilk
1/8 t. salt
1 cup cake flour
1 T. cocoa
1/2 t. baking powder
1/4 t. baking soda

Set aside.


Whip until stiff:
1 oz. (2 T.) sugar
2 egg whites

Fold the two mixtures together very carefully so as not to break down egg whites.

Divide batter into 3  8" or 9" layer tins.  Layers will be thin.

Bake 15 minutes at 360.

Filling

1  8 oz. container Cool Whip
1/2 cup powdered sugar
Hershey's syrup to desired color and taste (lightly)


Decorate cake with chocolate sprinkles.

GLORIFIED BROWNIES

GLORIFIED BROWNIES

From Billie Reid

Use a Brownie mix and bake per instructions.  Be careful to underbake.  

Remove from oven about 2 minutes before done and sprinkle with miniature marshmallows to cover.  

Return to oven for 1 -2 minutes until marshmallows are softened.  

Let cool and frost with chocolate frosting.

CONTRIBUTION CAKE

CONTRIBUTION CAKE

From Billie Reid

1 medium-sized can of fruit cocktail, undrained
1 cup sifted flour
1 cup granulated sugar
1 t. soda
1/2 t. salt
1 egg
1 t. vanilla

Mix dry ingredients well.

Pour fruit cocktail into mixture.

Add the egg and mix.  Add vanilla.

Pour into greased and floured 8" square pan.

Sprinkle mixture of 1/2 cup brown sugar and 1/2 cup ground nuts over the top.

Bake 40 minutes in a 350 oven.  

Top with whipped cream.

Serves 8.