Buttermilk Banana Bread

Mix Together:
3 cups flour
1 1/2 cups sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
Stir these together and add:
3 eggs
3/4 cup butter
1 1/2 cups buttermilk
4 large mashed bananas
Mix well.
Butter pans.
Make a "sling" out of parchment paper and put in each pan before filling.  This helps them come out easily.
Bake at 350 dgrees for 30-35 min for small loaf pans. Makes 6-7 small loaves. Add more cooking time for regular size loaves.

Cool Lime Pie

Got this recipe from our Girl's Recipe Night a few weeks ago:

1 can sweetened condensed milk
6 oz frozen lime juice concentrate
8 oz cream cheese, softened
4 drops green food coloring, if desired
1 tub of cool whip
1 graham cracker crust
1/2 lime or other garnish

Beat milk and cream cheese until smooth. Add food coloring and lime juice. Fold in 1/2 of cool whip. Pour in crust. Refrigerate for 2 hrs. Garnish with rest of cool whip and fruit. Enjoy!

Banana Oatmeal Cookies

A "healthy" cookie. Applesauce and bananas and no butter. Baking in my oven as I type. I am feeling lazy so no picture.

2 cups flour
1 cup sugar
1/2 tsp baking soda
1 tsp salt
3/4 tsp cinnamon
3/4 cup applesauce
1 egg
1 cup mashed ripe bananas (about 2 bananas)
1 3/4 cup oats
1/2 cup chocolate chips

Beat egg; add applesauce and mashed bananas. Mix well.
Add dry ingredients and mix.
Add oats and chocolate chips. Mix.
Drop spoonfuls on sprayed cookie sheet.
Bake at 350 for 12-15 minutes.

Cookie Brownies

This isn't really a recipe but EVERY time I take these to an activity they get wiped out.

1 box brownie mix

1 pkg chocolate chip cookie mix

Make brownies according to pkg, but use 3 eggs instead of the 2 it calls for. Spread in the bottom of a 9x13 inch pan. Make cookie mix according to pkg. Spoon dropfuls over top of brownie batter. Bake at 350 for 40 minutes. Cool. Since these are pretty thick and rich, you can cut into small squares.

Kim's Cinnamon Rolls

2 c milk, scalded

1/2 c. sugar

1/2 c. oil

4 tsp salt

2 Cups warm water

2 pkgs yeast ( 1 pkg yeast = 2 1/4 tsp SO use 4 1/2 tsp for this recipe if you dont have pkgs)

1 T sugar

9 to 10 cups flour

In a big bowl place the yeast mixed with the 1 T sugar and gradually add the warm water. Let sit for 10 minutes. In KitchenAid mixing bowl add scalded milk, oil, sugar and salt. Add yeast mixture and 6 cups flour. Knead for 3 minutes.

Gradually add the rest of the flour and turn out on a floured surface. Knead for 5 to 7 minutes more by hand. Place in a large, greased bowl and let sit for 1 hour.

Punch down dough and divide into 2 sections for large rolls and 3 sections for smaller rolls. Roll out and spread with butter, brown sugar and cinnamon. Roll up and slice.

Let rise for 1 more hour and bake at 400 degress for 12 to 15 minutes or until golden brown. Frost with cream cheese or butter cream frosting.

Nuclear Fudge

1 pkg white chocolate chips
1 pkg milk chocolate chips
1 1/2 sticks butter (no margarine)
1 t. vanilla
1 can sweetened condensed milk
chopped nuts (optional)

Melt butter completely in glass bowl in microwave. Remove from microwave and immediately add white chocolate chips and stir until melted. Then add milk chocolate chips and condensed milk. Place in microwave on High for 5 minutes. Remove and add vanilla and stir till blended. Add nuts, if you want, and pour into container to set up. Enjoy!

Microwave caramels

1/2 c. Karo Syrup
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. sweened condensed milk
1/2 c. butter

Cook on High in microwave for 3:30 minutes. Butter will come to top. stir and cook again another 3:30 minutes. Pour onto buttered cookie sheet. Cool, cut, wrap in wax paper.

Chocolate Gingersnaps

3/4 c. sugar
1 package chocolate cake mix (without pudding in mix)
1 T. ground ginger
2 eggs
1/3 cup vegetable oil

Preheat oven to 350. Spray cookie sheets with cooking spray. Put sugar in a shallow bowl. Combine cake mix and ginger in a large bowl. Add eggs and oil, stir until well blended. Shape dough by tablespoonfuls into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes, transfer to wire racks to cool completely.

Makes about 3 dozen cookies

Lazy Daisy Oatmeal Cake

1 1/2 c boiling water

1 c. oatmeal

1/2 c. butter, melted

1 c white sugar

1 c brown sugar

2 eggs

1 1/2 c flour

1 t soda

1/4 t salt

3/4 t cinnamon

Pour boiling water over aots in bowl. Cover for 20 min, with towel over bowl. In anothr bowl cream butter, sugars and egg until fluffy, stir in oats. Add flour, salt, soda, cinnamon and mix well. Pour in greased 9x13 pan. Sprinkle the top of cake with 1/2 c brown sugar, 1 c. choc. chips and 1 c chipped nuts. Bake for 35 min at 350.

Let cake stand 20 min to cool, pour on glaze and serve.

Glaze

1 c. powdered sugar

1 t vanilla

3 T butter

2-3 T milk

mix with whisk to mix well

Coconut Macaroons

2 packages flaked coconut (7 oz each)
1 can sweetened condensed milk
2 tsp vanilla extract
1 tsp almond extract
1 egg white

Preheat oven to 325. Line cookie sheet with tin foil, then grease and flour sheet. Combine liquids, then add coconut. Put cookies on sheet by teaspoonfuls, slightly flatten. Put in oven for 15-17 minutes. Makes 4 dozen cookies.

Cheesecake Brownies

One of my favorite things to bring to a potluck. Super easy and always a hit.

1 package brownie mix (9x13 family size)
1- 8 oz. package cream cheese, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla

Make brownies according to directions on box and pour into 9x13 pan.
Beat cream cheese until smooth. Mix in sugar. Add egg and vanilla. Pour mix over brownies and swirl with knife for marbled look. Bake at 350 for 35-40 minutes.

Okay- so I just looked and I guess mom put this one on here already. Oh well. It is so good it can be on twice :)

Best Chocolate Cake Ever

I got this recipe from Emily. It is a bunt cake and one of the best cakes I have ever had.

1 yellow cake mix
1 small pkg instant fudge pudding
1/2 cup sugar
1 t vanilla
1 cup semisweet chocolate chips
3/4 cup oil
3/4 cup water
4 eggs
1 cup sour cream

Mix by hand with a wisk (this is very important, don't cheat). Pour into well greased, floured bunt pan.
Bake @ 350 for 45-60 minutes. Immediately remove from pan.

Frosting:
1 cup butter
3 t cocoa
6 t milk

Melt on stove. Add powdered sugar until desired consistency. Sift powdered sugar to avoid lumps. Pour frosting over cake while both are still hot.

Cool for a couple of hours at room temp.

Hot Fudge Sauce

1 cube of butter ( 1/2 c.)

1 can (12 oz) evaporated milk

3 squares unsweetened chocolate

2 c. sugar

Boil until thick, stirring constantly

Coconut Lime Cupcakes with White Chocolate Frosting

{adapted from Food Network}
Makes about 18ish.
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
1 tsp pure vanilla extract
1 1/2 tsp grated key lime zest
1 1/2 Tbsp freshly squeezed lime juice
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/2 cup buttermilk
1 cup loosely packed sweetened coconut flakes (3.5 ounces)

The Frosting:
5 ounces good quality white chocolate, chopped into small chucks 1/2 cup
(1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 tsp pure vanilla extract
1 Tbsp lime juice (bottled or freshly squeezed)
1/4 cup sour cream Fresh lime slices, for garnish

* Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter. Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely. While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated. Frost the cupcakes and garnish with a bit of grated key lime zest. * If you don't want to place fresh lime slices atop, you can always candy your lime slices so they are more edible. Google "candy limes" to find the how-to.

Butterscotch cake

1 yellow or white cake mix

1 small pkg instant butterscotch pudding

2 cups milk

1 egg

Top with butterscotch chips and pecans

mix together and bake at 350 for 30-35 min.

Turtle pumpkin pie

1/4 c. plus 2 Tbsp carmel ice cream topping, divided
1 graham cracker crust
1/2 c. plus 2 Tbsp chopped pecans, divided
2 pkg. JELLO vanilla plavor instant pudding
1 c. cold milk
1 c. canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) cool whip, thawed, divided

Pour 1/4 c. carmel topping into crust, sprinkle with 1/2 c. nuts
Beat dry pudding mixes, milk, pumpkin, and spices with whisk until well blended. Stir in 1 1/2 c. cool whip. Spoon into crust.
Refrigerate 1 hour. Top with remaining cool whip, carmel topping and nuts just before serving.

Perfect Cupcake Frosting and Filling

(I haven't actually tried this yet, but it was on someone else's food blog and it sounded good, so I copied and pasted it.)

3 T Flour
1/2 C milk (whole milk is best, but I used non-fat when it's all I have and it's actually fine)
1/2 C real butter
1/2 C sugar (that's granulated sugar, not powdered sugar)
1 t vanilla extract
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. I think this is the critical point for any of you who have had problems with this recipe. I have a feeling people are under-cooking this part. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat for 7 minutes. Yes, 7 whole minutes, maybe even 8. I know that seems like a long time, but that's when the magic happens! It will go from looking like a weird goopy mess to something thick, velvety smooth, and perfectly fluffy- like this:Use it to fill cupcakes or other pastries, or as a frosting on top. You can't go wrong putting this on just about anything :) And you'll want to use it right away. Don't put it in the fridge to use later because strange things happen. Just leave at room temp and eat it fresh.One batch makes enough to frost 12 cupcakes with BIG tops (like the one below, or larger). If you're just spreading a little on top, it will do 24.it in advance.

NieNie's Mud Cake Magnifique

NieNie's Mud Cake Magnifique
with Chocolate Mascarpone Mousse & Ganache Bittercream
*
*
8 oz. unsweetened chocolate (8 squares)¾ c. olive oil2 c. sugar4 eggs1 c. powdered sugar½ tsp. salt½ c. cocoa powder1 c. flour1 c. buttermilk1 tsp. baking powder*½ tsp. baking sodaIn a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.*Mascarpone Mousse1 c. whipping cream¼ c. sugar1 c. 60% Bittersweet cacao chips8 oz. mascarpone
In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.Bittercream Frosting1 pint heavy cream11.5 oz. 60% Bittersweet cacao chips½ c. butter4-5 c. powdered sugar
In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

Double Chocolate Oatmeal Cookies

Kathleen sent me this recipe.

1 ½ cup sugar
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
1/3 cup cocoa powder
½ tsp baking soda
½ tsp salt
3 cups uncooked quick oats
6 oz. chocolate chips

Preheat oven to 350°. Lightly grease cookie sheets.
Combine sugar and butter in a large bowl. Beat with a mixer at medium speed until fluffy. Beat in egg and vanilla
Sift together flour, cocoa, baking soda and salt. Stir into creamed mixture. Add oats and chocolate chips. Dough will be very stiff. Add up to ¼ cup water if needed (I didn’t). Form tablespoon-size balls and place on prepared cookie sheets. Flatten slightly. Bake 10 – 12 minutes (I baked 10).

Makes 4 dozen.

Tips from our test kitchen: This batter can be refrigerated for an hour to firm it up before baking (I didn’t). An additional cup of chocolate chips and ½ cup of chopped walnuts are also good in this soft and chewy cookie.

Nutritional facts per cookie: 100 calories, 5g fat, 2g protein, 13g carbohydrates, 1g fiber, 65mg sodium.

Cheesecake Brownies

1 pkg Brownie Mix

1 8 oz. pkg cream cheese, softened

1/3 c. sugar

1 egg

1/2 tsp. vanilla

Make brownies as directed on box, pour into 9 x 13 inch pan.

Beat cream cheese until smooth, mix in sugar until blended. Add egg and vanilla. Pour mixture over brownies and cut through with knife to make swirling effect.

Bake at 350 degrees for 35 to 40 minutes.