Ingredients:
10 Tbsp plus 1 tsp. butter
1 cup mashed ripe bananas (about 2 large bananas)
1/2 cup sour cream
2 large eggs
1 1/2 tsp vanilla
3/4 cup plus 2 Tbsp sugar
2 cups cake flour
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup toasted, chopped walnuts
Instructions:
Preheat the oven to 350 degrees F.
Lightly grease a 9 1/4 by 5 1/4 by 2 1/2 inch loaf pan with 1 tsp butter (I usually make them into muffins).
Puree the bananas, sour cream, eggs and vanilla in a food processor.
Sift the cake flour, sugar, baking soda, baking powder and salt into the bowl of an electric mixer fixed with a whisk attachment. Add the remaining 10 Tbsp butter and mix on medium-low speed until well blended, about 30 seconds. Add the banana mixture in 3 batches, scraping the sides of the bowl and mixing on medium speed between each addition. Fold in the nuts.
Pour into the loaf pan. Bake until lightly browned and bread bounces back to the touch, about 1 hour and 10 minutes. Remove from the oven and cool for 10 minutes before turning out onto wire rack to cool completely.
No Bake Cookies XOXO
2 cups sugar
1/2 cup milk
1/2 cup shortening
3 Tablespoons cocoa
1/2 teaspoon salt
Mix above ingredients together in a saucepan and bring to a boil until clear.
Remove from burner and add the following:
3 cups quick oatmeal
1/2 cup walnuts
1 cup coconut
1 teaspoon vanilla
Drop mixture by spoonfuls onto wax paper until set and cool.
Here is another No Bake Cookie recipe that I actually like better:
3 cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 cup shredded coconut
1/2 cup coarsely chopped pecans or walnuts
1 1/2 cups sugar
1/2 cup low-fat (1 % milk fat) milk
1/3 cup unsweetened cocoa
1/4 cup butter or margarine
1 teaspoon vanilla
1. Line a baking sheet with wax paper; set aside. In a large bowl, stir together the oats, coconut, and pecans or walnuts.
2. In a medium-size heavy saucepan, combine the sugar, milk, cocoa, butter, and vanilla. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
3. Pour the hot milk mixture over the oat mixture and stir until combined. Drop by rounded tablespoonfuls onto the prepared baking sheet. Refrigerate until firm. Transfer to a covered container; refrigerate. Makes about 36 pieces.
1/2 cup milk
1/2 cup shortening
3 Tablespoons cocoa
1/2 teaspoon salt
Mix above ingredients together in a saucepan and bring to a boil until clear.
Remove from burner and add the following:
3 cups quick oatmeal
1/2 cup walnuts
1 cup coconut
1 teaspoon vanilla
Drop mixture by spoonfuls onto wax paper until set and cool.
Here is another No Bake Cookie recipe that I actually like better:
3 cups old-fashioned (5 minutes) or quick cooking (1 minute) rolled oats
1 cup shredded coconut
1/2 cup coarsely chopped pecans or walnuts
1 1/2 cups sugar
1/2 cup low-fat (1 % milk fat) milk
1/3 cup unsweetened cocoa
1/4 cup butter or margarine
1 teaspoon vanilla
1. Line a baking sheet with wax paper; set aside. In a large bowl, stir together the oats, coconut, and pecans or walnuts.
2. In a medium-size heavy saucepan, combine the sugar, milk, cocoa, butter, and vanilla. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
3. Pour the hot milk mixture over the oat mixture and stir until combined. Drop by rounded tablespoonfuls onto the prepared baking sheet. Refrigerate until firm. Transfer to a covered container; refrigerate. Makes about 36 pieces.
Cream Cheese Frosting
In a large bowl beat one 8-ounce package cream cheese, softened: 1/2 cup butter, softened; and 2 teaspoons vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 5 1/2 to 6 cups powdered sugar to reach spreading consistency. (to make this a chocolate frosting, I melt some chocolate chips and then mix it in before adding the powered sugar)
German Chocolate Cake Frosting
Ingredients:
1 cup evaporated milk (optional: mix in 1 Tbsp cornstarch to help thicken)
1 cup white sugar
3 egg yolk, beaten with 1 tsp water
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
(if you prefer you can toast the pecans and coconut in the oven, it helps to bring out their flavor)
Directions:
In a large saucepan combine evaporated milk (cornstarch), sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
1 cup evaporated milk (optional: mix in 1 Tbsp cornstarch to help thicken)
1 cup white sugar
3 egg yolk, beaten with 1 tsp water
1/2 cup butter
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
(if you prefer you can toast the pecans and coconut in the oven, it helps to bring out their flavor)
Directions:
In a large saucepan combine evaporated milk (cornstarch), sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Spinach Salad
1 pkg. baby spinach
1/2 red pepper, diced
1/2 yellow pepper, diced
4 green onions chopped
1-2 tomatoes, diced
1/4 C. of bacon bits
1/3 C. (or a good sprinkle) sunflower seeds
Girard's Spinach Salad Dressing to taste
1/2 red pepper, diced
1/2 yellow pepper, diced
4 green onions chopped
1-2 tomatoes, diced
1/4 C. of bacon bits
1/3 C. (or a good sprinkle) sunflower seeds
Girard's Spinach Salad Dressing to taste
Chex® Muddy Buddies®
Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Directions:
1. Into a large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups powdered sugar
Directions:
1. Into a large bowl, measure cereal; set aside
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator
Chocolate Chip Cookies
Cream:
1/2 cup Butter Flavored Crisco
1/2 cup "I Can't Believe It's Not Butter"margarine
1/2 cup granulated sugar
3/4 cup dark brown sugar
Add:
1 egg
1 tsp vanilla
Blend:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Add:
1 package chocolate chips
1/2 cup chopped nuts
Bake on an un-greased cookies sheet at 350 degrees until golden brown (around 10-13 minutes). Cool several minutes before removing to racks to finish cooling.
Serves: 20-24
1/2 cup Butter Flavored Crisco
1/2 cup "I Can't Believe It's Not Butter"margarine
1/2 cup granulated sugar
3/4 cup dark brown sugar
Add:
1 egg
1 tsp vanilla
Blend:
2 cups flour
1 tsp baking soda
1/2 tsp salt
Add:
1 package chocolate chips
1/2 cup chopped nuts
Bake on an un-greased cookies sheet at 350 degrees until golden brown (around 10-13 minutes). Cool several minutes before removing to racks to finish cooling.
Serves: 20-24
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