1 box yellow cake mix
2 large bananas -- very ripe
1 teaspoon baking soda
Preheat oven to 350 degrees. Prepare a 9 X 13 pan. Prepare yellow cake mix according to package directions
In a large bowl mash the bananas with the baking soda and stir into the cake mix batter. Pour batter into baking pan.
Bake for 35-45 minutes or until tests done.
Frost with cream cheese frosting.
NOTES : This is wonderfully moist - would be great with a chocolate cake mix also.
Tuesday, May 5, 2009
Pecan Coconut Pie
3 large eggs
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter -- melted
3 teaspoons vanilla extract
pinch salt
1 1/2 cups pecan halves
1 1/2 cups shredded coconut
In a mixing bowl beat eggs. Add the sugar, corn syrup, butter, vanilla and salt; mix well. Stir in pecans and coconut. Pour into pastry shell. Make a domed cover with foil. Bake at 350° for 35 minutes,. Uncover; bake 10-15 minutes more, or until knife inserted near the center comes out clean. Cool on a wire rack.
1 cup sugar
1/2 cup light corn syrup
3 tablespoons butter -- melted
3 teaspoons vanilla extract
pinch salt
1 1/2 cups pecan halves
1 1/2 cups shredded coconut
In a mixing bowl beat eggs. Add the sugar, corn syrup, butter, vanilla and salt; mix well. Stir in pecans and coconut. Pour into pastry shell. Make a domed cover with foil. Bake at 350° for 35 minutes,. Uncover; bake 10-15 minutes more, or until knife inserted near the center comes out clean. Cool on a wire rack.
Indoor S'more's
8 cups Golden Grahams® cereal -- A small box
5 cups miniature marshmallow
12 ounces milk chocolate chips
1/4 cup corn syrup
5 tablespoons butter
1 teaspoon vanilla
1 cup miniature marshmallow -- if desired
Into a large bowl, measure cereal. Butter a 13 X 9 pan. In a large microwavable bowl, microwave 5 cups miniature marshmallows, the chocolate chips, corn syrup and butter uncovered on high for 2 to 3 minutes, stiring after each minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated, Stir in 1 cup additional marshmallows if desired.
Using damp hands, press mixture evenly in pan. Let stand uncovered at least 1 hour, or refrigerate if a firmer bar is desired.
5 cups miniature marshmallow
12 ounces milk chocolate chips
1/4 cup corn syrup
5 tablespoons butter
1 teaspoon vanilla
1 cup miniature marshmallow -- if desired
Into a large bowl, measure cereal. Butter a 13 X 9 pan. In a large microwavable bowl, microwave 5 cups miniature marshmallows, the chocolate chips, corn syrup and butter uncovered on high for 2 to 3 minutes, stiring after each minute, until melted and smooth when stirred. Stir in vanilla.
Pour over cereal; quickly toss until completely coated, Stir in 1 cup additional marshmallows if desired.
Using damp hands, press mixture evenly in pan. Let stand uncovered at least 1 hour, or refrigerate if a firmer bar is desired.
Sharon's Spicy Oatmeal Raisin Cookies
1 cup butter -- softened
1 cup butter-flavored Crisco
2 cups brown sugar
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon salt
6 cups rolled oats
2 cups raisins
Preheat oven to 350°. In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs and vanilla until smooth. Combine the flour, baking soda, sinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. With a fork dipped in water, flatten cookies slightly.
Bake for 10-12 minute until light and goldenDo not over bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Makes 6 dozen.
1 cup butter-flavored Crisco
2 cups brown sugar
4 large eggs
1 cup granulated sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon cloves
1 teaspoon salt
6 cups rolled oats
2 cups raisins
Preheat oven to 350°. In a large bowl, cream together the butter, shortening, brown sugar, white sugar, eggs and vanilla until smooth. Combine the flour, baking soda, sinnamon, cloves and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. With a fork dipped in water, flatten cookies slightly.
Bake for 10-12 minute until light and goldenDo not over bake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Makes 6 dozen.
Cranberry Orange Cookies
1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon grated orange zest
3 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts
ICING:
1 1/2 cups confectioners' sugar
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1. Preheat the oven to 375 degrees
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
1 cup white sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon grated orange zest
3 tablespoons orange juice
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped cranberries
1/2 cup chopped walnuts
ICING:
1 1/2 cups confectioners' sugar
1/2 teaspoon grated orange zest
3 tablespoons orange juice
1. Preheat the oven to 375 degrees
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.
Fruit Cake Cookies
1 cup margarine
2 cups granulated sugar
2 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
1 3/4 cups fruit cake mix
1 teaspoon vanilla
1 cup walnuts -- optional
1 cup raisins -- optional
Mix butter or margarine with the sugar and add the eggs. Sift the dry ingredients together and ad add alternately with milk. Stir in fruit cake mix and nuts and raisins if using. Drop by teaspoon onto cookie sheet and bake at 375° for 10 to 12 minutes.
NOTES : These freeze really well. I don't like fruitcake normally, but these are really good. I don't use the raisins, but I'm sure they would be good. Makes about 5 dozen cookies.
2 cups granulated sugar
2 large eggs
3 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon cloves
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 cup milk
1 3/4 cups fruit cake mix
1 teaspoon vanilla
1 cup walnuts -- optional
1 cup raisins -- optional
Mix butter or margarine with the sugar and add the eggs. Sift the dry ingredients together and ad add alternately with milk. Stir in fruit cake mix and nuts and raisins if using. Drop by teaspoon onto cookie sheet and bake at 375° for 10 to 12 minutes.
NOTES : These freeze really well. I don't like fruitcake normally, but these are really good. I don't use the raisins, but I'm sure they would be good. Makes about 5 dozen cookies.
Jane's Pecan Pie Bars
1 package yellow cake mix
1 cube butter -- melted
1 large egg
FILLING:
3/4 cup dark corn syrup -- (can use light)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups chopped pecans
Place a rack in the center of the oven and preheat the oven to 350°. Set aside an ungreased 13 X 9 pan.
Place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop machine and crape down the sides of the bowl with a rubber spatula. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2" up the sides of the pan, smoothing it out until it is smooth. Place the pan in the oven.
Bake the crust until it just begins to brown, 20 minutes. Remove the pan from the oven and set aside. Leave the oven on.
Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs and vanilla in the same bowl used to prepare the crust, and with the same beaters. Blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
Pour the filling over the baked crust and spread with the rubber spatula so that the filling covers the entire surface. Place the pan in the oven.
Bake until the crust is golden brown and the filling just starts to set, 22 - 25 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.
Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
NOTES : Jane always gets requests for these bars. She always doubles the batch and puts it in a bigger pan because she has to give them to so many people.
1 cube butter -- melted
1 large egg
FILLING:
3/4 cup dark corn syrup -- (can use light)
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups chopped pecans
Place a rack in the center of the oven and preheat the oven to 350°. Set aside an ungreased 13 X 9 pan.
Place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for 2 minutes. Stop machine and crape down the sides of the bowl with a rubber spatula. The batter should come together in a thick dough. Using your fingertips, press the crust mixture evenly over the bottom and 1/2" up the sides of the pan, smoothing it out until it is smooth. Place the pan in the oven.
Bake the crust until it just begins to brown, 20 minutes. Remove the pan from the oven and set aside. Leave the oven on.
Meanwhile, prepare the filling. Place the corn syrup, brown sugar, eggs and vanilla in the same bowl used to prepare the crust, and with the same beaters. Blend with an electric mixer on medium speed until well combined, 1 minute. Stop the machine, scrape the sides of the bowl down with a rubber spatula, and fold in the pecans until well distributed.
Pour the filling over the baked crust and spread with the rubber spatula so that the filling covers the entire surface. Place the pan in the oven.
Bake until the crust is golden brown and the filling just starts to set, 22 - 25 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes.
Cut into 24 bars. Remove the bars from the pan with a metal spatula and serve.
NOTES : Jane always gets requests for these bars. She always doubles the batch and puts it in a bigger pan because she has to give them to so many people.
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