Gomer's Banana Bread Pyle
Ingredients & Directions 1 c Butter or Oil 2 c Sugar 4 Eggs – beaten well 2 ts Baking Soda 6 Bananas – mashed (or 7) 1/2 c Chopped Macadamia Nuts 2 1/2 c Sifted All-Purpose Flour 1 ts Salt Grease 2 large loaf pans or 5 small one. Cream the butter with the sugar. Add the eggs and beat well. Add the mashed bananas, stirring to blend. In a separate bowl sift together the dry ingredients. Fold the dry ingredients into the batter, mixing well. Add the macadamia nuts. Pour the batter into the pans. Bake in a 350″ oven for 50 to 60 minutes, or until done. For muffins, fill 12 muffin cups 3/4 full and bake in a 350″ oven for 35 to 45 minutes. Makes 2 large loaves, 5 small loaves, or 12 large muffins. Yields 1 Servings
Prince Of Wales Cake
Ingredients & Directions DARK PART 1/2 c Butter 2 c Flour, sifted 1 c Brown sugar 1/2 c Sour milk 3 Egg yolks 1 ts Nutmeg 1 c Raisins, dredged with flour 1 ts Ground cloves 1 tb Molasses 1 ts Baking soda WHITE PART 1 c Flour 1/2 c Milk 1/2 c Cornstarch 2 ts Baking powder 1/2 c Butter, softened 3 Egg whites, stiffly beaten 1 c Granulated sugar DARK CAKE: Cream butter; then add sugar, beating well. Add egg yolks singly, with a spoonful of the flour. Beat well and add raisins. Slowly pour in molasses and milk, with a small amount of the flour. Sieve in remaining flour, with spices and soda. Mix well. Pour into prepared straight-sided pan and bake at 350F for about 1 hour. WHITE CAKE: Sift flour and cornstarch. Rub in butter. Blend in sugar. Mix milk with baking powder and combine well. Fold in egg whites. Pour into prepared pan. Bake at 350F for about 1 hour. While no instructions were provided, caramel or almond icing are suggested for this cake. Yields 1 servings
Low Fat Spice Cookies
Ingredients & Directions 1 3/4 c Whole wheat flour 1 c Unbleached flour 1 c Brown sugar; packed 2 ts Cinnamon 1/2 ts Nutmeg 1/4 ts Ginger 1/4 ts Cloves 1/2 ts Baking soda 1/4 ts Salt 1/4 c Margarine; softened 1/4 c Fat-free spread; softened 1 Egg white; whipped 1 ts Vanilla 1/2 c Fat-free sour cream Preparation Time: 0:15 Preheat oven at 350. Prepare baking sheets with cooking spray. In a mixing bowl, combine flours, sugar, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. In another mixing bowl, combine margarine, spread, egg white, vanilla, and sour cream. Mix dry ingredients with wet ingredients just until moistened. Cover and chill overnight. On a heavily floured surface (dough will be slightly sticky that’s why more flour is needed), roll dough 1/8″ thickness. Using a 2 1/2 ” cutters, cut dough into desired shapes. Arrange 1″ apart on prepared baking sheet. Bake for 12 to 15 minutes and until lightly browned. Yields 20 Servings
Mom's Frosted Molasses Cookies
Ingredients & Directions 1 c Sugar 1 c Butter, softened 1 c Molasses 1 c Sour cream 3 ts Baking soda 1 tb White vinegar 2 ts Powdered ginger 1/2 ts Salt 3 Eggs, beaten 4 c Unbleached flour, sifted FROSTING 2 c Powdered sugar, packed then -sifted 5 1/2 tb Milk 2 ts Butter 1 ts Lemon extract 2 tb Milk, hot, (up to 3 -Tablespoons) Preheat oven to 350 degrees. Cream butter and sugar well. Add molasses and sour cream. Mix well. Mix the soda with the vinegar and add it along with ginger and salt. Stir in beaten eggs, then sifted flour. Drop by rounded tablepooons onto greased cookie sheet 2 inches apart. Bake 10 to 12 munutes. Remove from pan and cool on sheets of waxed paper. Finished cookies should be about 3 1/2 inches across. Frost. Frosting: First heat together the milk and the butter. With a wooden spoon beat sugar with hot milk and butter mixture. (Put extra milk on to heat.) Beat in extract. If necessary, add additional hot milk until creamy and spreadable. Work quickly and frost immediately. If frosting begins to harden, beat in another drop of hot milk. Frost thinly and let cookies dry before stacking. MC formatted and edited by Brenda Adams; mc 5/11/97 Yields 54 Servings
Best Ever Rum Cake
Ingredients & Directions 1 Or 2 quarts Rum Lemon juice Baking Powder 1 c Dried fruit 1 c Butter Brown sugar 1 ts Soda Nuts 1 ts Sugar Before you start, sample the Rum to check for quality. Good, isn’t it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the Rum again. It must be just right. To be sure Rum is of the highest quality, pour 1 level cup of Rum into a glass, and drink it as fast as you can. Repeat. With an electricc mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the Rum is of the fines quality. Try another cup. Open second Quart if necessary. Add 2 arge leggs, 2 cups fried druit, and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. Sample the Rum again, checcking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn’t matter). Sample the Rum again. Sift 1/2 pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar, or whatever color you can find. Wix wel. Grease over the turn cake pan to 350 gredees. Now pour the whole mess int the coven and ake. Check the Rum again, and bo to ged. Yields 1 servings
Oatmeal Cookie Mix
Ingredients & Directions 1 c Brown sugar 1/3 c Granulated sugar 1 1/2 c All-purpose flour 1 ts Baking soda 1 ts Cinnamon 3 c Quick rolled oats In a large mixing bowl, combind all the ingredients with a wire whisk. Store the mix in an airtight container. Yields 1 Servings
Pumpkin Dump Cake
Ingredients & Directions 4 Eggs, beaten 1 1/2 c Sugar 1 ts Salt 2 ts Cinnamon 1 ts Nutmeg 1/2 ts Cloves 2 c Cooked pumpkin 12 oz Can of Milnot 1 Yellow cake mix 1/2 c Chopped pecans 2 Sticks of melted margarine Mix first 8 ingredients together. Pour into a 13×9 inch pan. Sprinkle cake mix evenly over pumpkin mixture. Sprinkle chopped pecans over the cake mix, then pour melted margarine evenly over the cake mix. Bake at 350 degrees for 1 hour (or more). Watch time as ovens vary somewhat. Serve with Cool Whip on top. Yields 3 Servings
