Frosted Banana Bread Cookies

Ingredients

• ¾ cup shortening
• ¾ cup sugar
• 1 egg
• 1 tsp vanilla
• 2 ripe bananas
• ¼ tsp salt
• 1 tsp baking soda
• 2 cups flour
• Frosting:
• 3 tbsp brown sugar
• 2 tbsp evaporated milk
• 4 tbsp butter
• 2 cups powder sugar

Instructions

1. Cream together shortening and sugar. Add remaining ingredients and mix together.
2. Cookie scoop them onto cookie sheets.
3. Bake at 350 for 11-12 minutes.
4. Let cool for 3-5 minutes and then frost
5. Frosting:
6. Bring to boil sugar, evaporated milk and butter. Slowly add powder sugar until consistency you like (I usually do about 1½ cups)

Black Bean Brownies

These brownies are not only super healthy, but they taste amazing!!!

Black Bean Brownies

(gluten-free)

1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)

2 tbsp cocoa powder- dutch or regular

1/2 cup quick oats

1/4 tsp salt

1/3 cup pure maple syrup or agave

2 nunaturals stevia packs or 2 tbsp sugar

1/4 cup coconut or vegetable oil

2 tsp pure vanilla extract

1/2 tsp baking powder

1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk.)

optional: more chips, for presentation

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. Makes 9-12 brownies.

Strawberry Cake

Ingredients

2 cups white sugar 

1 (3 ounce) package strawberry flavored Jell-O® 

1 cup butter, softened 

4 eggs (room temperature) 

2 3/4 cups sifted cake flour 

2 1/2 teaspoons baking powder 

1 cup whole milk, room temperature 

1 tablespoon vanilla extract 

1/2 cup strawberry puree made from frozen sweetened strawberries

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven (DO NOT OVERCOOK!), or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Also makes great cupcakes :D

Carmel Apple Cinnamon Rolls

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: 12 cinnamon rolls

Ingredients

Dough Ingredients:
• 1 cup milk
• 1/4 cup butter
• 3 1/2 cups all-purpose flour, divided
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
• 1 egg
Caramel-Apple-Cinnamon-Sugar Filing Ingredients:
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 Tbsp. ground cinnamon
• 6 Tbsp. butter, (completely) softened
• 1 Granny Smith Apple, cored and finely chopped
• 1/2 cup caramel sauce, homemade or store-bought
Topping:
• 1/2 cup caramel sauce, homemade or store-bought
• (optional) 1/2 cup chopped toasted walnuts, pecans or peanuts

Method

To Make The Dough & Filling:

Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer (*see note below for an alternative method of making this by hand*) fitted with the dough hook attachment, add 3 cups flour, yeast, sugar and salt. Stir by hand to combine. Add the egg and milk mixture, and beat on medium-low speed until combined. Add the remaining flour, 1/4 cup at a time, beating after each addition until incorporated. When the dough begins to form a ball and pulls away from the sides of the bowl, you have added enough flour. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, begin making your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle. Don't worry about cutting away extra dough -- this recipe makes plenty.) Use a knife or pastry spatula to spread the softened butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture. Then sprinkle on the finely chopped apples, and drizzle with 1/2 cup caramel sauce.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss* to "cut" off the two ends of the roll (just a centimeter or so) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)

(*To cut dough with dental floss, simply break off a piece of floss about 12 inches long. Then very carefully slide the middle of the floss under the dough to the place where you want to "cut". Then pull the ends of the floss up and cross over the top of the dough. Then give a quick tug to literally cut all the way through the dough. This is the best method for not squishing your dough while cutting it -- although the standard knife method still works too.)

Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with remaining caramel sauce and serve.

Aunt LaRene's Cinnamon Rolls

Stir together:
2 1/4 cups warm water
1 cup sugar
2 tsp. salt
1/2 cup oil
2 eggs
2 Tblsp. yeast

Add:
4 cups flour

Beat.

Add:
3 cups flour

Knead.  This will be a soft dough.  Let raise at least once before forming rolls.  Let raise again as cinnamon rolls.  Preheat oven to 475.  Put pan of rolls into oven and REDUCE HEAT TO 375.  Cook 12-20 minutes.

Black Velvet Cake

Ingredients for the cake

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot Inka made extra strong (pero or postum)

Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 9-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the Inka and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

9 ounces good semisweet chocolate

3/4 pound  unsalted butter, at room temperature

1 1/2 extra-large egg yolks, at room temperature

1 1/2 teaspoons pure vanilla extract

2 1/2 cups sifted confectioners' sugar

2 tablespoons Inka

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the Inka powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and Inka to the butter mixture and mix until blended. Don't whip! Sprinkle in more Inka to taste. Spread immediately on the cooled cake.

Cinnamon Roll Cake

CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Directions:  Preheat oven to 350 degrees. Spray a 9x13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9x13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

recipe found here.

Creamy Lemon Bars

Crust:

1/2 cup butter, softened

1/3 cup powdered sugar

2 teaspoons vanilla

1-1/2 cups flour

1/3 cup chopped pecans

Lemon layer:

1 package (8oz.) Cream cheese, softened

2 cups granulated sugar

1/4 cup flour

3 eggs

1/2 cup lemon juice

1 Tablespoon grated lemon peel

1 Tablespoon powdered sugar

Preheat oven to 350 degrees. Line a 13x9-inch pan with foil. Spray with cooking spray. Mix butter, 1/3 cup powdered sugar and vanilla in large bowl. Add the 1-1/2 cups flour and pecans. Press dough firly onto bottom of prepared pan. Bake 15 minutes.

Beat cream cheese and granulated sugar on high speed in medium bowl (until well blended). Add 1/4 cup flour and eggs. Beat until blended. Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Cool completely. Sprinkle with 1 Tablespoon powdered sugar.

Gramma Gailey's Apple Impromptu - serves 6

4 cups apples, sliced and peeled

1/4 cup sugar

1/4 teaspoon cinnamon

Put apples in a well greased 9-inch pie plate. Combine 1/4 cup sugar with 1/4 teaspoon cinnamon and sprinkle over apples. Cover with aluminum foil. Bake at 400 degrees for 20 minutes.

In separate bowl:

Cream:

1 Tablespoon soft butter

1/2 cup sugar

Blend in:

1 slightly beaten egg

1 teaspoon vanilla

Blend in:

1/2 cup flour

1/2 teaspoon baking powder

Spread this dough over cooked apples. Bake for 20-25 minutes, uncovered.

Serve warm or cold, plain or with whipped cream or ice cream.

Gramma Gailey's Apple Crisp

4 cups peeled, sliced apples

3/4 cup brown sugar

1/2 cup flour

1/2 cup oats

1 teaspoon cinnamon

1/4 to 1/2 teaspoon allspice

1/3 cup cold butter

Directions:

Put apples in a greased 8x8 inch pan. Mix the brown sugar, flour, oats, cinnamon, and allspice. Cut in the cold butter. Sprinkle the brown sugar/flour mixture over the apples. Bake at 375 degrees for 30 - 35 minutes until apples are tender.

Darcey's Fresh Apple Pie (Tannis' Mom)

6 or 7 Tart Apples

½ cup Sugar

¾ tsp cinnamon

6 tbsp butter

Topping:

½ cup sugar

¾ cup flour

6 tbsp butter

Arrange sliced apples in an unbaked pie shell. Slice butter and arrange on sliced apples. Sprinkle sugar & cinnamon over apples.

Mix toping ingredients until crumbly sprinkle over pie.

Bake at 400 degrees for 45 minutes.

Swedish Cinnamon Twists

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110° to 115°)
• 2 cups warm buttermilk (110° to 115°)
• 1/2 cup butter, softened
• 6 tablespoons sugar
• 2 eggs
• 2 teaspoons salt
• 1/2 teaspoon baking soda
• 7-1/2 cups all-purpose flour
• 
  FILLING:
• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 
  GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon butter, melted
• 1 tablespoon hot water

Directions

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt, baking soda and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
• Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangle; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
• Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm twists. Yield: 2-1/2 to 3 dozen

*recipe from Taste of Home

Pie Crust - Never Gets Tough

1 egg, slightly beaten

1/2 cup water

1 Tablespoon vinegar

4 cups flour

1 teaspoon salt

1 Tablespoon sugar

1-3/4 cups shortening

With a fork, stir together egg, water, and vinegar. Set aside.

In a large bowl, stir together flour, salt, and sugar. Cut in shortening. Pour egg/water/vinegar into dry ingredients. Mix with hands until combined. Re-use scraps. Makes 3 - 4 crusts. Bake a 2 crust pie at 375 degrees for 40-50 minutes.

carmel brownies

i got this recipe from my old sunday school teacher. she calls them her dear john brownies because on her mission she made them for the elders who got dear johns.

1 pkg Pilsbury devil’s food cake mix

1 stick of butter

1 pkg Kraft carmel squares (Kraft tastes better)

¾ cup can evaporated milk

 

Unwrap carmels. Preheat oven to 350. Melt stick of butter. Combine cake mix, butter, and ½ cup of milk. Spray a 9x13 pan with cooking spray. press a little over half of cake mixture in bottom of pan. (Make a flat layer). Cook for 10 minutes. Meanwhile, put remaining ¼ cup of milk with carmels in microwave safe dish and melt in microwave. stir carmel mixture. remove cake from oven. Pour carmel mixture on top of the cake. Crumble remaining cake mixture on top of carmel and cook 15 more minutes. Let cool.

eat.

Banana Cake

1 (18.25 ounce) package yellow cake mix
2 very ripe bananas, mashed
1 teaspoon baking soda

Preheat oven to 350 degrees F.
Prepare yellow cake mix according to package directions.
Mash bananas with the baking soda and stir into the cake mix batter. Pour batter into one greased and floured 9x13 inch baking pan. Bake for 35 minutes. Let cake cool thoroughly and top with homemade pudding. Refrigerate.

Tres Leche Cake

Recipe courtesy Alton Brown 2007

prep time: 45min
inactive prep time: 8 hrs 0 min
cook time: 25 min
level: intermediate

serves: 1(13 by 9 inch) cake

Ingredients

For the cake:

Vegetable oil

• 6 3/4 onces cake flour, plus extra for pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 4 ounces unsalted butter, room temperature
• 8 ounces sugar
• 5 whole eggs
• 1 1/2 teaspoons vanilla extract

For the Glaze

• 1 (12 ounce) can evaporated milk
• 1 (14ounce) can seetened condensed milk
• 1 cup half-and-half

For the Topping

• 2 cups heavy cream
• 8 ounces sugar
• 1 teaspoon vanilla extract

Directions:

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9 inch pan and set aside.

Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into a bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, aproximately 1 minute. Decrease the speed to low and with the mixer still runnig, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a fork or skewer. Allow the cake to cool completely and then prepare the glaze.

For the Glaze:

Whisk together the evaporated milk, sweetened condense milk and the half-and-half in a 1 quart measuring cup/bowl. Once combined, and pour the glaze over the cake. Refrigerate the cake overnight.

Topping:

Place the heavy cream, sugar and vailla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refridgerator until ready to serve. After serving return the cake to the refridgerator to keep the glaze from exiting the cake.

Baked Alaska

1 9” Yellow-cake layer
1 qt. vanilla ice cream
1 qt. raspberry sherbet
8 egg whites
1 cup sugar

Place cake in freezer to chill.

Line a 9” diameter bowl with wax paper or foil; along bottom and sides, pack vanilla ice cream. Then fill center with sherbet. On top, place sheet of wax paper; freeze until firm.

With electric mixer or hand beater, beat egg whites until they stand in moist, drooping peaks. Slowly add sugar, 2 Tbls at a time, beating until stiff and glossy.

Invert bowl of ice cream onto cake, centering bowl abot 1” from cake edges; then lift off bowl; pull off paper, With spatula, quickly spread meringue over entire surface of ice cream and cake; meringue should be at least 1” thick. Return to freezer.

About 15 minutes before serving: Start heating oven to 500. Remove alaska from freezer and promptly bake 4-5 min, until a delicate brown. Remove from oven; place next to a chilled serving plate; carefully transfer to plate.