The Best Banana Cake

1-1/3 cup mashed bananas
2-1/2 Tblsp. lemon juice, divided
1-1/2 cups milk
3 cups flour
1/2 Tblsp. baking soda
1/4 tsp. salt
2/3 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
3 large eggs
1 tsp. vanilla

Frosting:
8 oz. cream cheese, softened
1/3 cup butter, softened
3 to 3-1/2 cups powdered sugar
1 tsp. lemon juice
1-1/2 tsp. lemon zest (from 1 lemon)

Preheat oven to 350 F.  Grease and flour a 9x13" pan.

Place 1-1/2 Tblsp. lemon juice in a measuring cup.  Top to 1-1/2 cups with milk.  Set aside.

Mix together mashed banana with 1 Tblsp. lemon juice, set aside.

Beat together butter, brown sugar, and white sugar until combined.  Add vanilla.  Add eggs one at a time.  Mix on high until light and fluffy (almost the texture of frosting).

Combine flour, baking soda, and salt in a medium bowl.  Alternate adding flour mixture and milk to egg mixture; stir just until combined.  DO NOT OVERMIX.  Fold in bananas.

Pour into prepared pan.  Put into the oven and reduce heat to 300 F,  Bake 60 to 70 minutes (see note below) or until toothpick inserted in center comes out clean.  DO NOT OVERBAKE.

Remove from oven and place in the freezer for 45 minutes to make the cake extra moist.  Cool completely before frosting.

FROSTING:

Cream together butter and cream cheese until fluffy.  Add in lemon zest and juice.  Add powdered sugar a little at a time until you reach desired consistency.  Spread over cooled cake.

NOTES:

The cooking time on this cake can vary!  Check your cake at 55 minutes.  If it isn't ready, continue cooking until a toothpick inserted comes out clean.  This can be up to an additional 20-30 minutes depending on your oven.

Make sure eggs and butter are at room temperature.

You need the acidity from the lemon juice (and milk) mixture.  Subbing in just milk or cream won't work.  However, you can use buttermilk in its place if needed.

When mixing the butter, sugars, vanilla, and eggs, beat the mixture until VERY FLUFFY, almost the consistency of a fluffy buttercream frosting.  This should take about 5 minutes.

When adding the flour mixture, mix JUST until combined.  Over-mixing will result in a dense chewy cake.

From the kitchen of:  Spend with Pennies

Apple Cobbler

(Crock Pot recipe) - Makes 8 servings

5 Honeycrisp apples, cored and sliced into 8 sections
1/2 cup + 2 Tblsp. sugar, divided
3 Tblsp. cornstarch
2 Tblsp. orange zest
2 Tblsp. fresh orange juice
3-1/2 tsp. ground cinnamon, divided
1/2 (10.2 oz.) can refrigerated buttermilk biscuits
Vanilla ice cream and caramel sauce, to serve

Line a 6-quart slow cooker with foil.

In a large bowl, stir together apples, 1/2 cup sugar, cornstarch, orange zest, orange juice, and 2 tsp. cinnamon until combined.  Spoon mixture into slow cooker.

Cut biscuits into 6 wedges.  Place wedges on top of apples.  In a small bowl, combine remaining 2 Tblsp. sugar and remaining 1-1/2 tsp. cinnamon.  Sprinkle over biscuit wedges.  Cover and cook on high or 2-1/2 hours.  Serve with vanilla ice cream and caramel sauce.

Source:  Taste of the South Magazine
Photo Credit:  Taste of the South Magazine

Colorful Cookie Glaze

1 cup powdered sugar
3-1/2 tsp. milk
10-15 drops food coloring
1/4 tsp. vanilla or almond extract
2 tsp. light corn syrup

Stir sugar, milk, food coloring, and extract in small bowl until smooth.  Stir in corn syrup until icing is smooth and glossy.  If icing is too thick, stir in small amount of additional corn syrup.

Place cooling rack on foil-lined baking sheet.  Holding a cookie by its edges, dip the front of the cookie into the icing (or spoon the icing onto cookies using a teaspoon.  Cookies can also be iced using a new small paintbrush.)  Place iced cookies on cooling rack to dry.

NOTE:  Use icing immediately after preparing.  Do not refrigerate icing as it will harden.

Source:  McCormick
Photo Credit:  McCormick

Frozen Berry Fluff

2 cans (21 oz. ea.) raspberry or strawberry pie filling

1 can (14 oz.) sweetened condensed milk

1 can (8 oz.) crushed pineapple, undrained, optional

1 carton (12 oz.) frozen whipped topping, thawed

fresh berries and mint, optional

In a bowl, combine pie filling, milk, and pineapple.  Fold in whipped topping.  Spread into ungreased 9"x13" pan.  Cover and freeze for 8 hours or overnight.

Remove from freezer 10-15 minutes before serving.  Cut into squares.  Garnish with berries and mint if desired.

Yield:  12-15 servings

Apple Spice Muffins

10 oz. apple pie filling
1 large egg
1/4 cup sugar
1 tsp. apple pie spice
3 oz. whipped topping (thawed)
2 cups Bisquick

Crumb Topping:
Mix the following with a pastry blender or forks:
     2 Tblsp. cold butter
     1/3 cup packed brown sugar
     1/3 cup Bisquick
     2 tsp. cinnamon
     1/3 cup oatmeal

Preheat oven to 350 F.

Put apple pie filling in food processor or blender for 20 seconds, or cut into small pieces.

In large bowl, mix together the egg, sugar, apple pie spice, processed pie filling, and the whipped topping.  Add Bisquick and stir 20 times to mix.  Batter will be very lumpy.

Spoon into muffin cups 3/4 full.  Top with crumb topping.  Bake for 20 minutes or until done.

Serves 12

Strawberry Pretzel Dessert

Perfect for any potluck!

2 c. (about 8 oz.) crushed pretzels
3/4 c. butter, melted
3 Tblsp. sugar

Filling:
2 c. whipped topping
1 pkg. (8 oz.) cream cheese, softened
1 c. sugar

Topping:
2 pkgs. (3 oz. each) strawberry gelatin
2 c. boiling water
2 pkgs. (16 oz. each) frozen sweetened sliced strawberries, thawed
Additional whipped topping (optional)

Preheat oven to 350 F.

In a bowl, combine the pretzels, butter, and sugar.  Press into an ungreased 13" x 9" baking dish. Bake for 10 minutes.  Cool on a wire rack.

For filling: in a small bowl, beat whipped topping, cream cheese, and sugar until smooth.  Spread over pretzel crust.  Refrigerate until chilled.

For topping: dissolve gelatin in boiling water in a large bowl.  Stir in strawberries with syrup; chill until partially set.  Carefully spoon over filling.  Chill for 4 to 6 hours or until firm.  Cut into squares; serve with additional whipped topping, if desired.

Yield:  12 to 16 servings

Source:  Taste of Home
Photo Credit:  Taste of Home

Cinnamon-Sugar Apple Pie

Flaky, tender-crusted apple pie in a cast-iron skillet (can use 9" deep-dish pie plate also).

2-1/2 c. all-purpose flour
1/2 tsp. salt
1-1/4 c. cold lard
6 to 8 Tblsp. cold 2% milk

Filling:
2-1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
9 c. (about 9 medium) tart apples, peeled and thinly-sliced
1 Tblsp. bourbon (optional)
2 Tblsp. all-purpose flour
Dash salt
3 Tblsp. cold butter, cubed

Topping:
1 Tblsp. 2% milk
2 tsp. coarse sugar

In a large bowl, mix flour and salt; cut in lard until crumbly.  Gradually add milk, tossing with a fork until dough holds together when pressed.  Divide dough in half.  Shape each into a disk; wrap in plastic wrap.  Refrigerate one hour or overnight.

For filling: in a large bowl, mix sugar, cinnamon, and ginger.  Add apples and toss to coat.  Cover; let stand one hour to allow apples to release juices, stirring occasionally.

Drain apples, reserving syrup.  Place syrup and, if desired, bourbon in a small saucepan; bring to a boil.  Reduce heat; simmer, uncovered, 20-25 minutes or until mixture thickens slightly and turns a medium amber color.  Remove from heat; cool completely.

Preheat oven to 400 F.  Toss drained apples with flour and salt.  On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 10-in. cast-iron or other deep-dish ovenproof skillet.  Trim pastry even with rim.  Add apple mixture.  Pour cooled syrup over top; dot with butter.

Roll remaining dough to a 1/8-in.-thick circle.  Place over filling.  Trim, seal, and flute edge.  Cut slits in top.  Brush milk over pastry; sprinkle with coarse sugar.  Place on a foil-lined baking sheet.  Bake 20 minutes.

Reduce oven setting to 350 F.  Bake 45-55 minutes longer or until crust is golden brown and filling is bubbly.  Cool on a wire rack.

Yield:  10 servings

Source:  Taste of Home
Photo Credit:  Taste of Home

No-Bake Twix-ie Bars

 1-1/2 c. + 2 Tblsp. butter, softened
additional butter for greasing pan
16 oz. bag mini marshmallows
11 oz. box Mini Nilla Wafers
1 c. brown sugar, firmly packed
4 Tblsp. light corn syrup
1 c. sweetened condensed milk
2 c. MILK CHOCOLATE chips

Grease a 9x13" glass baking dish with softened butter; set aside.

Place marshmallows and 1/2 c. butter (sliced or cubed) in a microwave-safe bowl; microwave on high for 2 minutes.  If butter pieces are not completely melted, microwave for an additional 15 seconds at a time until they are.  Then stir until smooth.

Add entire box of Nilla wafers to marshmallow mixture; stir to coat wafers.  Spread mixture evenly into buttered 9x13" pan.  Refrigerate.

In a 2-quart saucepan, combine 1 c. butter, brown sugar, corn syrup, and sweetened condensed milk.  Bring to a boil over medium heat, stirring CONSTANTLY with a wooden spoon.

Boil gently for 5 minutes, stirring constantly.  Remove from heat and continue to stir for an 3 additional minutes.  Sauce with thicken as you stir.

Pour caramel sauce over the top of refrigerated cookie mixture (reserve small amount of caramel sauce to drizzle over top of finished bars).  Spread caramel sauce evenly and into corners of pan.  Refrigerate at least 30 minutes.

AFTER 30 minutes is up, place chocolate chips in microwave-safe bowl and microwave on high for 1-1/2 minutes or until completely melted.  DO NOT over-microwave!

Gradually stir in 2 Tblsp. butter until it melts and chocolate is of good spreading consistency.

Remove pan from fridge and spread the chocolate sauce evenly over the top with a spatula, making sure to spread into the corners.  Refrigerate again for an additional 30 to 60 minutes.

Cut into squares and serve.

Source:  dreamingindiy.com
Photo Credit:  dreamingindiy.com

Super Easy See's Fudge

1 lb. plain milk chocolate (two 8 oz. Hershey bars), broken into pieces
2 pkgs. (12 oz. ea.) semi-sweet chocolate chips (Guittard)
1/2 c. butter
1 jar (7 to 8 oz.) marshmallow whip
4-1/4 c. sugar
1 can (12 oz.) evaporated milk

In large mixing bowl, combine chocolate bars, chocolate chips, butter, and marshmallow whip.  Set aside.

In a large saucepan, combine sugar and evaporated milk.  Bring to a rolling boil over medium heat.  Stir constantly for 4 MINUTES.

Pour cooked ingredients over chocolate mixture in 4-6 intervals, stirring constantly until smooth.

Pour into a greased 9x13" glass baking dish.  Cover tightly and refrigerate until hardened (several hours, best if overnight).  Keep refrigerated until ready to serve.

Yields:  50 pieces

Source:  www.favfamilyrecipes.com
Photo Credit:  www.favfamilyrecipes.com

Mom's Buttercream Icing

1 lb. powdered sugar
1/2 cube margarine
1/2 c. Crisco
4 Tblsp. water
2 tsp. vanilla

Beat on high for 7-10 minutes.

For chocolate frosting:  add 1 Tblsp. water and 1/2 c. cocoa
For decorating iccing:  use only 3 Tblsp. water

From the kitchen of Grandma Louise Stokes Munoa

Crock Pot Cinnamon Roll Casserole

2 cans (12-oz. ea.) refrigerated cinnamon rolls, cut into quarters, icing packets reserved
4 eggs
1/2 c. heavy whipping cream
4 Tblsp. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

Place a layer of cinnamon rolls at bottom of GREASED crock pot.

Beat eggs in small bowl.

Mix cream, syrup, vanilla, and spices until blended well; add to the eggs and combine.  Pour entire mixture evenly over the cinnamon rolls in the crock pot.

Spread remaining cinnamon roll pieces over the other rolls in the crock pot.  Squeeze one packet of icing randomly over all of the cinnamon rolls.

Cover and cook on low for 2 hours or until sides are golden and rolls are set.

Drizzle remaining icing packet over cinnamon rolls.  Serve warm.

Serves 6-8

Recipe from wishesndishes.com
Photo credits:  wishesndishes.com

Apple Kuchen

1/2 c. butter, softened
1 pkg. yellow cake mix
1 can unsweetened apples*
1/2 c. sugar*
1 tsp. cinnamon
1 c. sour cream
1 egg

*May substitute 1 can apple pie filling for apples & sugar

Preheat oven to 350 F.

Cut butter into cake mix; press into baking pan and build up the sides.  Bake 10 minutes.

Arrange apple slices on warm crust.  Sprinkle sugar and cinnamon on top.

Mix sour cream and egg in a small bowl; drizzle over the top of the apples.  Bake 20-25 minutes more.

Serve warm with whipped cream or vanilla ice cream.

Fresh Pear Pie

1 recipe pastry for 9" double pie crust
1/2 cup sugar
3 Tblsp. all-purpose flour
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. lemon zest
5 cups peeled and sliced pears
1 Tblsp. butter
1 Tblsp. lemon juice
egg (beaten) or milk, to glaze pie top

1.  Preheat oven to 450 F (230 C).  Place a baking sheet on the bottom oven rack.

2.  Combine sugar, flour, salt, cinnamon, and lemon zest in a small mixing bowl.  Roll out half of the pastry and line a 9" pie pan.

3.  Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer.  Dot with butter and sprinkle with lemon juice.

4.  Roll out remaining dough for the top crust.  Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust.  Place top crust over filling; trim edge using kitchen shears or a sharp paring knife.  Fold edge under bottom crust, pressing to seal.  Flute edge.  Cut slits in top crust to allow steam to escape.  Brush top with egg or milk to glaze.

5.  Bake in the preheated oven on the baking sheet for 10 minutes.  Reduce oven temperature to 350 F (175 C) and bake until crust is golden brown and filling is bubbly, 35-40 minutes longer.  Allow to cool several hours before serving with whipped cream or vanilla ice cream.

Recipe by "Carol" at www.allrecipes.om
Photo credits:  jL of Burlington, Vermont at www.allrecipes.com

Original Nilla Banana Pudding

I remember making this years ago for Aaron and that he raved and raved about it.  Thought about making it recently, but didn't remember it being so complicated and time-consuming.  Hoping it's worth it!

Prep Time:  30 min.
Total Time:  50 min.
Makes:  12 servings, 2/3 cup each

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 Nilla Wafers, divided
5 bananas, sliced

Preheat oven to 350 F.

Mix 1/2 cup sugar, flour, and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 - 12 minutes or until thickened, stirring constantly.  Remove from heat; stir in vanilla.

Reserve 12 wafers for garnish.  Spread small amount of custard on bottom of 1-1/2 quart baking dish.  Cover with layers of 1/3 each of the remaining wafers, bananas, and remaining custard.  Repeat layers 2 times.

Beat egg whites on high speed of mixer until soft peaks form.  Gradually beat in remaining sugar until stiff peaks form.  Spread over custard, sealing well to edge of dish.

Bake 15 - 20 minutes or until lightly browned.  Cool slightly.  Top with reserved wafers just before serving.

To make ahead:  Prepare as directed; cool completely.  Refrigerate until ready to serve.  Top with reserved wafers just before serving.

From the kitchen of Nilla Wafers (Nabisco).
Photo credits:  nochefsallowed.blogspot.com

Quick & Easy Peppermint Fudge

3 cups semisweet chocolate chips
1 can sweetened condensed milk
red peppermint candies, crushed, for topping

Line 8" x 8" baking pan with foil.  Grease foil with cooking spray.

In a double boiler or medium saucepan, over low heat, melt chocolate chips with milk until smooth.

Pour fudge mixture into prepared pan and spread evenly.  Sprinkle with crushed candy.

Refrigerate for 2 hours.

Lift foil with fudge out of pan and peel off fudge.  Cut into small squares.

From the kitchen of Ree Drummond (www.thepioneerwoman.com).
Photo credits:  Ree Drummond

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup cocoa
1/2 tsp. salt
2 tsp. vanilla
4 Tblsp. heavy cream or milk

Cream butter on medium speed for 2 minutes.  Add sugar and cocoa to butter and mix slowly just until combined.  Add vanilla, salt, and cream/milk; beat on medium speed for 3 minutes.

For thicker consistency, add more sugar.  For thinner consistency, add more milk/cream one tablespoon at a time.

Ooey-Gooey Chocolatey Goodness Cake

CAKE:
1 box chocolate cake mix (devil's food or milk chocolate)
1 small box (4 1/2-serv. size) instant chocolate pudding mix (1/2 cup + 1 Tblsp.)
1 cup sour cream
1 cup oil
4 eggs, beaten
1/2 cup milk
1 tsp. vanilla
1-1/2 cups mini chocolate chips

Preheat oven to 350 F.

In large bowl, mix all ingredients (except chocolate chips).  Fold in chocolate chips.  Pour batter into two greased and floured or paper-lined 9" round cake pans or one 13" x 9" baking pan.

Bake 30 to 45 minutes or until cooked through and set. Use your best judgment - checking with a knife or toothpick doesn't work well with this cake because it's filled with melted chocolate chips.

Cool COMPLETELY, frost with Chocolate Buttercream Frosting (recipe below), and decorate as desired.

FROSTING:
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup cocoa
1/2 tsp. salt
2 tsp. vanilla
4 Tblsp. heavy cream or milk

Cream butter on medium speed for 2 minutes.  Add sugar and cocoa; mix slowly just until combined.  Add vanilla, salt, and cream/milk; beat on medium speed for another 3 minutes.

For thicker consistency, add more sugar.  For thinner consistency, add more cream/milk one tablespoon at a time.

Mini Pumpkin Cheesecakes

The recipe below is for "mini" cheesecakes - like, the little teeny tiny muffins that only hold a few teaspoons of batter/filling - a bite-size dessert.  However, they can also be made using regular-sized muffin tins - a personal-size dessert.  

For regular-sized cheesecakes, fill each cupcake liner about 1/3 full of cake batter (it will rise) and bake for 10 minutes.  Cake batter will be partially cooked.  Remove from oven and scoop cheesecake filling on top, then crumble some topping over the filling.  Bake an additional 20 minutes or until filling is set and starts to toast slightly.  Remove to wire rack for cooling and then refrigerate for 2 hours to completely set.

Filling:

1 (8 oz.) package cream cheese, softened
1 large egg
1 tblsp. flour
1 cup powdered sugar

Combine all ingredients in a medium bowl and mix well until blended and smooth.  Set aside.

Cake:
1 cup pumpkin puree
1 1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 Tblsp. + 1/2 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
2 large eggs
1 cup sugar
1/2 cup + 2 Tblsp. vegetable oil

Preheat oven to 350 F and line mini muffin pans with paper liners. 

In a medium bowl, combine flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda; blend well. 

In mixer bowl, combine eggs, sugar, pumpkin puree, and oil; mix on medium-low speed until blended.  With mixer on low speed, add in dry ingredients, mixing just until incorporated.

Fill each muffin liner about 1/2 full with batter.  Add about a teaspoon of cheesecake filling on top.

Topping:
1/4 cup sugar
2 1/2 Tblsp. flour
3/4 tsp. cinnamon
2 Tblsp. cold unsalted butter, cut into pieces

Combine sugar, flour, and cinnamon in small bowl; whisk to blend.  Add in butter pieces and cut into dry ingredients until coarse and crumbly.  Sprinkle each cake with topping.

Bake mini muffins at 350 F for about 12 - 14 minutes or until filling is set and starts to toast slightly.

From the kitchen of Welcome Home.
www.welcome-home-blog.net
Photo credits:  (c) Welcome Home

Easy Peach Cobbler (Dutch Oven)

2 (30 oz.) cans sliced peaches, drained
1 yellow cake mix, dry
1 can Sprite or 7-Up

Add peaches to a 12" dutch oven; spread evenly.  Pour cake mix over peaches.  Pour soda over cake mix.  Stir to mix completely.  Place lid on oven.

Bake for 45 - 60 minutes using 12 briquettes on top and 12 briquettes on bottom.  Rotate oven and lid every 15 minutes.

Serve warm with ice cream.

Serves 8 - 10.

From the kitchen of Byron Bills (c) 2003.
Photo credits:  www.al.com

Lemon Orange Cake

1 cup butter or margarine, softened
1/4 cup shortening
2 cups sugar
5 eggs
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract
1/2 tsp. lemon extract

Frosting:
1/2 cup butter or margarine, softened
3 tblsp. orange juice
3 tblsp. lemon juice
1 - 2 tblsp. grated orange peel (reserve more peel for garnishment)
1 - 2 tblsp. grated lemon peel (reserve more peel for garnishment)
1 tsp. lemon extract
5 1/2 - 6 cups powdered sugar

Preheat oven to 350F.

In a mixing bowl, cream butter, shortening, and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine dry ingredients; add to creamed mixture alternating with buttermilk, beginning and ending with dry ingredients.  Stir in extracts.

Pour into 3 greased and floured 9" cake pans.  Bake for 25 to 30 minutes or until done.  Cool 10 minutes in pans before removing to wire racks to cool completely.

For frosting, beat butter until fluffy; add next 5 ingredients and mix well.  Gradually add powdered sugar; beat until frosting has desired consistency for spreading.

Frost and garnish cake as desired.

Serves 10 - 12.