Cinnamon Banana Cake

This cake is from The Idea Room, and we tried it for the first time today.  It looks a lot like a typical coffee/breakfast cake, but I love that the cake has bananas in it- it was really moist and good.  This is going onto my list of favorites!

1 c. butter

1 c. sugar

2 ripe bananas

2 eggs

1 t. vanilla

2 t. baking powder

2 t. baking soda

1 dash salt

3 c. flour

1 pint sour cream (2 cups) or vanilla yogurt

Blend butter, sugar, eggs and vanilla.  Add remaining ingredients.  In another bowl, make the filling.

Filling:

1/3 c. brown sugar

1 T. cinnamon

1 c. chopped walnuts (I used sliced almonds)

1 c. chocolate chips (optional)

Layer batter and filling twice in a 9x13 pan.  Bake 350 for 45 minutes.  If the middle isn't done, cover with foil and cook 5 minutes more.  

Oatmeal Cake

This is another of my favorite cakes- it's from the "Food Nanny" cookbook.

1 1/2 c. water

1 c. oats

1 3/4 c. flour

1 t. baking soda

1 t. salt

3/4 t. cinnamon

1/4 t. nutmeg

1/2 c. butter, softened

1 c. sugar

1 c. brown sugar

1 t. vanilla

2 eggs

Caramel Coconut Glaze

Boil the water in a small saucepan.  Stir in the oats.  Cover and let stand 20 minutes.  

Preheat oven to 350.  Grease a 9x13 pan.

Beat butter, sugar and brown sugar.  Add vanilla and eggs.  Stir in oats.  Stir in dry ingredients and mix well

Scrape batter into pan and bake 45-55 minutes, until a toothpick inserted in the center comes out clean.

Mix the glaze and spread it on the warm cake.

Caramel Coconut Glaze

1/2 c. butter

1 c. brown sugar

1/4 c. milk

1 1/2 c. coconut

1 1/2 c. chopped pecans or walnuts, or sliced almonds

Melt butter in a medium saucepan.  Add brown sugar and milk.  Bring to a boil; boil for 1 minute.  Remove from heat and add coconut and nuts.

Pineapple Upside-Down Cake

I made this last Saturday for Tim's birthday.  It's not the first thing that comes to mind when I think of birthday cakes, but it's one of Tim's favorites.  This recipe turned out so much better than the standard pineapple rings and yellow cake mix.  Much classier.  :)

Adapted from The Joy of Cooking

Melt 1/2 c. butter in a 9x13 pan in the oven (350).

Add 1 1/2 c. brown sugar, then layer 1/2 c. sliced almonds and 1 can crushed pineapple, well drained.

For the cake:

Cream 12 T.  (1 1/2 sticks) butter, softened,

1 1/2 c. sugar

Add: 4 large eggs

1 c. buttermilk (or sour milk- add a little lemon juice to regular milk)

1 t. vanilla

Mix in: 1 1/2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 1/2 c. all-purpose flour

1/2 c. whole wheat flour (this was an accident, but it turned out great)

Scrape batter on top of the pineapple layer and smooth.  Bake until a toothpick inserted in the cake comes out clean (40-50 minutes).  Remove from oven.  Run a knife around the sides, let cool for a couple of minutes.  Invert a serving platter (or a cookie sheet) on top of the pan.  Cover your hands with oven mitts and turn the cake onto the platter.  Lift off the pan.  If any topping remains in the pan, use a spatula to put it back on top of the cake.  Serve warm with vanilla ice cream or whipped cream.

Chocolate Chip Banana Nut Cookies

(adapted from Mrs. Fields)

Preheat oven to 350.
Blend:
1 c. brown sugar
1/2 c. sugar
3/4 c. soft butter

Add:
1 egg
2-3 mashed bananas

Stir in:
1 c. whole wheat flour
1 2/3 c. flour
1/2 t. baking soda
1/4 t. salt

Add:
1-2 c. chocolate chips
1 c. chopped nuts

Bake 9-10 minutes.  Makes about 4 dozen.

Pumpkin Pie Squares

I first had these when we lived in our married student ward at BYU- I got the recipe from a friend there.  Every time I make them for an event, I get asked for the recipe.  Every time.  They must be good, huh?  Tim took these to his Halloween lunch at work this week- and today there was an email sent out to all employees asking whoever brought the "pumpkin cake dessert" to share the recipe.  I gave him the recipe card, and he has transcribed it here for your enjoyment:

1                             Yellow Cake Mix

3/4 Cup                   butter

3                              Eggs

1 lg can (29oz)         Pumpkin

2/3 C                      Evaporated Milk

1teaspoon               Salt

3t                            Cinnamon

½ t                          Cloves

1t                            Ginger

½ C                        Brown Sugar

½ C                        White sugar

Reserve 1 cup of the cake mix. Mix the remainder with ½ cup butter and 1 egg. Press mixture into greased 9x13 pan.

Mix pumpkin, 2 eggs, evaporated milk, salt, 2 teaspoons cinnamon, cloves, ginger & brown sugar, spread over crust mixture in 9x13 pan.

Mix 1 cup yellow cake mix, 1 teaspoon cinnamon, ½ cup sugar and ¼ cup soft butter until crumbly. Spread over the other layers in the 9x13 pan.

Bake @ 350 for 45 minutes.  Squares are done when an inserted knife comes out clean.

Crispy and Creamy Doughnuts

http://allrecipes.com/Recipe/crispy-and-creamy-doughnuts/detail.aspx

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105 to 115 degrees)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying
•  
• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Peach Crumb Bars

http://www.browneyedbaker.com/2009/09/25/peach-crumb-bars/

For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten
For the Filling:
5 cups diced or sliced peaches (about 7 peaches, peeled)
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.

Strawberry (or Blackberry) Ice Cream

http://allrecipes.com/recipe/easy-eggless-strawberry-ice-cream/detail.aspx

• 2 cups whole milk
• 2 cups heavy cream
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 2 cups mashed fresh strawberries

In a large bowl, combine the milk, cream, sugar, salt, vanilla, strawberries, and food coloring. Pour the mixture into the freezer bowl of an ice cream maker, and freeze according to manufacturer's directions.

Peachy Bread Pudding

http://tastykitchen.com/blog/2011/08/marvins-peachy-bread-pudding/

• 3 whole Eggs
• 3 Tablespoons Butter, Melted
• 2 Tablespoons Vanilla
• 2-½ cups Half-and-Half, Or Milk
• 2 cups Sugar
• 2 cups Fresh Peaches, Pitted And Diced
• 1 pound Sourdough Bread, 1" Cubed
• ½ cup Pecans, Chopped

Preheat oven to 325 degrees F.
In a large bowl beat 3 eggs, add 3 tablespoons melted butter, 2 tablespoons vanilla, and 2 1/2 cups half and half. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well. Allow mixture to soak into bread 30 minutes.
Spread a bit of butter in a 9 X 13 X 2-inch pan.. Pour in the bread mixture, and sprinkle on pecans. Bake uncovered 50 to 60 minutes, or until knife inserted in center comes out clean.