Mix them all together
bake in the oven at 350
degrees until golden brown.
Claire’s Banana Bread
- 1 ¼ cup sugar
- ½ cup margarine (softened)
- 2 eggs
- 1 ½ cup mashed ripe bananas
- ½ cup milk
- 1 tsp vanilla
- 2 ½ cup all purpose flour
- 1 tsp salt
- 1 cup chopped nuts (optional)
- Place oven rack in lowest position
- Preheat oven to 350°
- Grease bottoms only of two 8 ½ x 4 ½ x 2 ½ inch loaf
- Mix sugar and margarine in large bowl
- Stir eggs until well blended
- Add bananas, milk, and vanilla
- Beat until smooth
- Stir in remaining ingredients except nuts just until
- Stir in nuts (optional)
pans, bake 1 hour or until wooden pick inserted in center comes out clean.
Cool 5 minutes, loosen sided of loaves from pans; remove from pans. Cool
completely before slicing.
Pineapple Dump Cake
- 1 box cake mix (yellow or white)
- 2 cans chunky yellow cling peaches
- 1 can crushed pineapple
- 1 stick butter
- 1 tsp cinnamon (optional)
- Preheat oven to 350°
- Lightly grease (bottom only) 13 x 9 cake pan
- Melt cubed butter
- Open canned goods and dump into cake pan
- Sprinkle cinnamon if desired at this time
- Sprinkle entire (dry) cake mike on top of fruit
- Pour butter evenly over top
- Bake 45 minutes to 1 hour
appear wet and uncooked but once cooked it is delicious, almost cobbler in
nature, really good served warm a la mode
- 2/3 cup shortening
- 2-2/3 cup sugar
- 4 eggs
- 1 can (1 pound) pumpkin
- 2/3 cup water
- 3-1/3 cup all purpose flour
- 2 tsp baking soda
- 1-1/2 tsp salt
- ½ tsp baking powder
- 1 tsp cinnamon
- 1 tsp ground cloves
- 2/3 cup coarsely chopped nuts
- 2/3 cups raisins
- Pre-heat oven to 350°
- Grease two 9x5x3 inch loaf pans or three 8 ½ x 4 ½ x
2 ½ inch loaf pans
- In large bowl cream shortening and sugar until
- Stir in eggs, pumpkin and water
- Blend in flour, baking soda, cinnamon and ground
- Stir in nuts and raisins
- Pour into pans
70 minutes or until wooden pick inserted in center comes out clean
- 2 eggs
- 1 cup all purpose flour
- ¾ cup milk
- 1 tbsp sugar
- 2 tbsp vegetable oil
- 3 tsp baking powder
- ¼ tsp salt
- Beat eggs in bowl until fluffy
- Beat the remaining ingredients except margarine
- Heat skillet over medium heat
- Grease with margarine as necessary
Pour ¼ cup
of batter onto skillet, cook until puffed and dry around edges flip and cook
other side until golden brown
Pat’s Jalapeno Corn
- 1 ½ cups corn meal
- ½ cup all purpose flour
- ¼ cup vegetable oil
- 1 ½ cups butter milk
- 2 tsp baking powder
- 1 tsp sugar
- 1 tsp salt
- ½ tsp baking soda
- 2 eggs
- ¼ cup jalapeno chopped
- Preheat oven 450°
- grease 10 inch oven proof skillet
- Mix all ingredients
- Beat vigorously 30 seconds
pan, bake 20 minutes or until golden brown, serve warm
3/4 cup all-purpose
2/3 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp table salt
1 large egg
2 medium egg whites
3/4 cup honey
1/4 cup vegetable oil
1 tbsp fresh lemon juice
3 cups carrots, grated
3 oz light cream cheese, softened
3 tbsp powdered sugar
1/2 tsp vanilla extract
Heat oven to 350ºF. Lightly coat the bottom
of an 8-inch (20 cm) round cake pan with nonstick cooking spray. Line with
wax paper and lightly coat paper with spray.
a small bowl, combine flours, baking soda, cinnamon and salt. In a large
bowl with an electric mixer, beat eggs, honey, and oil and lemon juice until
blended. Stir flour mixture and carrots into egg mixture just until well
Spread batter into a prepared pan and bake
until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool
in pan 10 minutes. Turn out of pan and cool completely.
frosting, beat together cream cheese, powdered sugar and vanilla in a small
bowl. Spread a thin layer over cooled cake and serve.
10 pieces chocolate
1 1/2 cup fat-free cottage cheese
1/4 cup unsweetened cocoa
1/4 cup sugar
1 tsp vanilla extract
3 medium egg white
3 tbsp cornstarch
1/2 cup light whipped topping
Preheat oven to 350ºF. Coat 12 muffin cups
with cooking spray; divide wafer crumbs among cups.
Cream cottage cheese in a food processor
until fluffy, about 1 minute. Add remaining ingredients, except whipped
topping, and process until smooth, about 30 seconds more. If you do not have
a food processor, this can be done with an electric mixer although the final
product will not be as smooth and creamy.
Divide batter among
muffin cups. Bake until firm, about 20 minutes; cool completely. Trace each
muffin cup with a knife to loosen cheesecakes, remove from muffin cups and
garnish each with 2 teaspoons of whipped topping. Yields one 3-inch
cheesecake per serving.
2 large eggs
1/2 cup sugar
1/4 cup fat-free milk
2 tbsp light butter, melted
1 tbsp vanilla extract
1 cup white self-rising flour, sifted
1 1/2 tbsp cornstarch
1 large apple, green, peeled, cored and sliced
1 tsp ground cinnamon
1 tsp sugar
Preheat oven to 400ºF. Coat an 8-inch round
cake pan with cooking spray.
Beat eggs and sugar with an electric mixer
until light and fluffy. Stir in milk, melted butter and vanilla extract.
Combine flour and cornstarch and fold into
the cake batter. Pour mixture into prepared pan.
Arrange apple slices
on top of cake, sprinkle with combined cinnamon and sugar. Bake for about 30
to 35 minutes or until a knife or metal skewer comes out clean when
Banana-nut crumb cake
14 oz unprepared banana cake mix
1 cup water
1/4 cup unsweetened applesauce
2 large egg white
1 large banana, ripe, mashed
1/2 cup uncooked
1/2 cup unpacked brown sugar, firmly packed
1/4 cup chopped walnuts
Preheat oven to 375ºF. Coat an 8-inch
square pan with cooking spray.
Combine cake mix, water, applesauce and egg
whites in a large bowl. Stir about 50 strokes with a spoon until mix is
moistened; pour into prepared pan.
Combine banana, oats, sugar and walnuts in
a medium bowl and mix well; drop by teaspoonfuls over cake batter.
Bake until center is
puffed and set, about 30 minutes. Allow to cool for about 20 minutes before
cutting into 12 pieces.
Apple Pie Cake
1/4 cups of butter
1 cup of sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1 cup of flour
2 1/2 cups of chopped apples
1/2 cup of chopped nuts
1/4 cup of raisins (optional)
2 Tablespoons of hot water
1 teaspoon of vanilla
Cream butter, sugar,
and egg. Beat well.
Sift flour with spice and soda. Then add the flour mixture to the creamed
Add apples, water, vanilla, nuts and raisins (optional), mixing well.
Bake in greased pie plate at 350° for 40 to 45 minutes.
pkg. active dry yeast
1 tbsp. sugar
1 c. warm water
2 1/2 - 3 c. all purpose flour
1 tsp. salt
2 tbsp. salad oil
1 egg white, beaten with 1 tsp. salt & 1 tsp. water
Caraway seeds or coarse salt
and sugar in water in bowl;
let stand about 10 minutes.
Add 2 cups flour, salt and oil; beat until smooth.
Gradually stir in more flour
to make a soft dough.
Turn dough out onto a floured
Knead until smooth and
elastic, adding more flour if necessary to prevent dough from being too
Place dough in a greased bowl.
Cover, let rise in a warm
place until doubled, 45 minutes to 1 hour.
Punch dough down; divide into
12 equal balls.
Roll each out with palms of
hands on floured surface to form 18" rope.
Twist into pretzel shapes,
tucking ends under.
Place on greased baking
Let rise, uncovered, 20 to 25
minutes until puffy.
Brush pretzels lightly with
egg white mixture; sprinkle with caraway seeds. Or coarse salt.
Bake at 425 degrees until well
browned, 12 to 15 minutes. Cool slightly, serve warm.
- (6 large 12 small)
- 3 ½ C of flour
- 2 tsp. salt (sea salt preferably)
tbsp yeast, dissolved in the water
- 1 C water (120°) fairly warm but not hot.
- 2 t baking soda mixed with 1 Cup hot water (in a small bowl)
- 1 egg beaten with
1 tsp. water
(in a small bowl)
water/yeast, brown sugar and salt in a food processor, or a large mixing
- Add flour and mix until dough is smooth.
- Add more flour if sticky. (If
possible let the dough sit overnight in a bowl or plastic container in the refridgerator.)
- Divide the dough into 6 or 12 pieces.
- Roll each piece into a rope, very
thin, a little bigger than a pencil.
- Shape into an upside down U shape on
- Bring the ends together and twist them.
- Flatten the ends and
bring to the top of the pretzel and press in the dough to secure making it
look like a pretzel.
- Place on a greased cookie sheet.
- Now let the pretzels raise for a 45 minutes or till about double in size.
Dip in the water-soda solution. Brush with beaten egg and water solution.
- Sprinkle with; Coarse salt,
sesame seeds, and/or parmesan cheese, or Cinnamon sugar
in hot oven 450 degrees (225 degrees C) for 12 to 15 minutes or until well
browned. Brush with melted butter and eat!