Banana Cake (Sheet Cake). Ali's Recipe (Lynaya's friend)

1 1/2 cup sugar
1 cup sour cream
1/2 cup butter
2 Eggs
1 1/2 cup mashed bananas (about 3)
1 tsp Vanilla (or vanilla bean paste)
2 cups flour
1 tsp salt
1 tsp baking soda
Optiona 1/2 cup chopped walnuts in frosting

Mix sugar, butter, sour cream and eggs until well blended, add mashed bananas, vanilla, mix well.  Add flour, salt and soda, mix well.   Bake in a sprayed 17x12 with a 1 inch lip sheet cake pan at 375 degrees for 20-25 minutes. Until toothpick inserted in middle comes out clean.
  Cool.

Frosting
1/2 cup butter UNSALTED (browned over medium heat until it turns beautiful brown)
4 cups powdered sugar
3 Tablespoons milk
1 tsp vanilla
Heat butter over medium heat until browned, remove from heat add powdered sugar, vanilla and milk, add more milk if it's too thick.
I put on the cake after cake is completely cooled but the original recipe says to add it on warm cake.  I like the frosting to set on the cake so I do it when its cold

Low Carb Peacan Cream Cheese treat

8 oz cream cheese
1/2 cup heavy cream
1/8 tsp Carmel Flavor
1/2 tsp Vanilla
2 tsp Splenda
1 Cup Chopped Pecans
2 T Butter
Pinch of Salt

Whip cream cheese until light, then add vanilla and Carmel flavor and Splenda.   Whip heavy cream and then fold into cheese mixture.  Melt butter add to chopped pecans and salt.  Using a small glass 1-3 inch indvidual dish, push pecan mixture into the bottom, then add the cheese mixture.  Sprinkle some of the pecans over the top.

Should yield 6-8 indvidual servings

Chocolate Chip Cookies (cornstarch)

• 1 1/2 cups  unsalted butter, softened
• 1 1/2 cups packed dark brown sugar (I used light and it was great)
• 1/2 cup white sugar
• 2 large eggs
• 1 Tablespoon and 1 teaspoon vanilla extract
• 4 cups flour 
• 2 teaspoons cornstarch (you can use up to 4 teaspoons for a more fluffy cookie, I just like mine to hold shape) 
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 package Milk chocolate chips

Directions:

Preheat oven to 350°F  Prepare 2 cookie sheets for cooking (I use Parchment paper)

In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed. The cookie dough will be thick. Add the chocolate chips and mix.  Use medium size cookie scoop scoop to put cookies on sheets.  I then use the back of a spoon to slightly press down the top of the cookie.  Bake for 10-12 minutes or until just golden.  Remove from oven and let sit on pan for 5 minutes. Serve with Milk!

I've found that over mixing cookies makes them less desirable.  Some say that you should mix cookies by hand and not in a mixer.  I however like to cream the butter and the sugar, add the wet ingredients and then change to the cookie attachment, just don't over mix when adding the dry ingredients and chocolate chips.

Adapted from a recipe found on Sallysbakingaddiction.com

Apple Dip

1 package cream cheese, softened
1/2 cup soft brown sugar (no lumps)
1/2 cup Powdered sugar
1 tsp Vanilla Extract
1/2 package Heath bits with chcolate

Whip Cream cheese until fluffy, add brown sugar, whip until smooth and creamy light.  Add powdered sugar whip until mixed, add vanilla.  Mix well.  Stir in Heath bit.

Serve with Tart apples.  YUM!

Carmalites

From Wendy's Friend Tiffin

2 cups butter
 2 1/4 cups brown sugar
 3 cups flour
 3 cups quick oatmeal
 1 tsp salt
 2 tsp soda
 1 bottle Mrs. Richardson's butterscotch caramel (I used the big
 Hershey caramel bottle in the ice cream toppings section)
 1 bag milk chocolate chips

 Directions: soften butter. add brown sugar to butter and mix. add
 flour, oats, salt, and soda. mix. press 3/4 of mixture into the bottom
 of a large cookie sheet. Bake at 350 for 10 minutes. Take out of oven
 and let cool slightly. Pour on caramel and spread evenly. Sprinkle on
 chocolate chips and the remaining cookie mixture. Bake at 350 for
 10-12 minutes (or till chocolate chips melt/cookie is golden
 brownish). Let cool! (These end up being better the next day for some
 reason, but also taste great served warm with ice cream)

Mini Peach Cobbler Recipe

1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Preheat oven to 350˚F.

Put 1 tsp of melted butter into each regular size muffin tin.

Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.

Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.

Then put 1 tbsp diced peaches on top of the batter.

Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.

Bake the regular size muffin tins for 12 minutes.

Let them cool almost completely before taking out of pan.

Vanilla Ice cream on top of Whipped topping makes it perfectly delicious!

Cinnamon Roll Cupcakes

FOR THE SWIRL
1/4 cup unsalted butter (melted)
1/3 cup brown sugar
1 teaspoon cinnamon
FOR THE CUPCAKES
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup  sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract
To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
To make the cupcakes: Preheat oven to 350 degrees . Line a muffin pan with cupcake papers; set aside.
In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).
Place one tablespoon of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick. Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.
Add another tablespoon of batter to each cup and repeat the filling/swirling process.
Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

Mason Jar Strawberry Goodness

1 18 oz. box Strawberry Cake Mix
3/4 cup water
1/3 cup oil
3 eggs
1/2 cup sour cream
red food coloring

1. Preheat oven to 350 degrees. Spray three 8" round cake pans with non-stick cooking spray. Set aside.
2. Blend the cake mix, water, oil, eggs and sour cream in a large bowl until all ingredients are moistened. Using a had mixer, beat on medium speed for 2 minutes.
3. Pour 1/3 of the strawberry cake batter into one of the cake pans.
4. Add a 7-9 drops of food coloring to the remaining batter. Mix thoroughly. Pour half of that batter the second cake pan.
5. To the of the batter add 5-7 more drops of red food coloring. Mix thoroughly. Pour this batter into the last empty cake pan.
6. You should have three pans, with even amount of cake batter, in three shades: pink, red, and dark red. You can add as much or as little food coloring as you'd like to customize your shades of pink & red.
7. Bake cakes for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let the cakes cool completely.
8. Using a round biscuit cutter, or any other object the same diameter as your mason jars, cut 9 circles out of each cake. You will have 27 circles total- 9 in each shade. Set these aside while you make the frosting.

Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened

1/2 cup butter, softened
3-4 cups sifted confectioners' sugar
1 teaspoon vanilla sugar



DIRECTIONS:

1. In a medium bowl, cream together the cream cheese and butter until creamy.
2. Mix in vanilla and then gradually mix in the confectioners' sugar. Add more or less sugar, depending on how creamy or stiff you like your frosting.
3. Put the dark red cake circles in the bottom of your mason jars. Using a spoon or a pastry bag, pipe 1 tablespoon of frosting on top of the cake circle.
4. Next, put the bright red cake circles on top of the frosting. Top with another tablespoon of frosting. Repeat with the pink cake circles.

Lemon Brownies

Brownies

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

2 large eggs

2 1/2 teaspoons lemon zest

2 tablespoons lemon juice

 

Lemon Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

 

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

 

Zest and juice two small lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

 

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

 

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

Raspberry Lemon Cheescake

Crust Ingredients:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
Directions:
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

Filling Ingredients:2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries.

Berry Yogurt Salad

Frozen mixed berries (I used two smaller bags from Walmart)
1 tub Cool Whip*
1 large container of vanilla yogurt (I used Stoneyfield french vanilla)
1 small package of cheesecake pudding mix

Pour berries into a large bowl. Add the Cool Whip and yogurt and then sprinkle on the pudding mix. Stir together really well until it's all combined and looks pretty. Chill before serving.

I made whipped cream instead of using Cool Whip. I bought a small carton of whipping cream and whipped it up until it was stiff. I only sweetened it a little (2 Tbs. of sugar) since the yogurt is sweet.

Peanut Butter Bars (just like the old school cafeteria kind) So yummy!

From Wendy's friend Rachel Johnson in NY
1 cup white sugar


1 cup brown sugar

1 cup butter

1 cup peanut butter

2 eggs

1 tsp vanilla

2 cups flour

2 tsp soda

1 tsp salt

2 cups oats

*Blend all the ingredients together and spread in an ungreased cookie sheet.

Bake at 350 for 20-25 minutes. Don't over bake!

Frost with chocolate frosting:

Chocolate Frosting
4 cups powder sugar

3 T. cocoa

1/2 cup butter

1 tsp vanilla

2-4 T. milk
Combine first three ingredients, stir butter in very well. Add vanilla and then milk slowly until right consistency.

Peanut Butter Chocolate Cheesecake

Cheesecake Recipe

4 8-ounce packages cream cheese (the regular variety not light Neufchatel cream cheese), at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
3/4 cup heavy whipping cream

1. Preheat the oven to 350 F and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs Evenly spread the batter on the bottom of the pan, and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (do not remove it from the pan).

2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.

3. Increase the mixer speed to high and beat in the remaining 1 1/2 cups of the sugar, then beat in the vanilla and heavy cream. Blend in the eggs, one at a time, beating the bating only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.

4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour.

5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least 4 hours or overnight. Remove the sides of the spring form pan.

6. Slide the cake off of the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.

Makes Enough for One 8-Inch Cake, About 2 1/2 Inches High

How to make PB Chocoalate cake:

The crust is just the basic graham cracker crust or Oreo Crust (your choice). So make the crust and bake it and let it cool.
After the crust is cooled, spread a layer of plain smooth peanut butter on bottom of crust. Then sprinkle crushed Butterfingers over peanut butter. Make cheesecake and pour batter over butterfingers and peanut butter. Bake and cool cheesecake. Once cooled spread a layer of cool hot fudge on cheesecake and then sprinkle with chopped peanut butter cups. Pipe the peanut butter ganache around the outer edge.

See the Peanut Butter Ganache recipe for topping

Quick Dessert Truffle

By: Wendy Connors

1 pkg Strawberries, washed and sliced
2 Bananas sliced
1 pkg Vanilla pudding made as directed
1 pkg Banana cream pudding made as directed
Cool Whip Thawed
Angel food cake

Mix the 2 puddings together... Using a truffle bowl (bowl on a stand)... tear pieces of the angels food cake until bottom is covered... add a layer of pudding, a layer of fruit and repeat until all of the cake, fruit and pudding are gone... top with cool whip and a few slices of the fruit in the middle. Refrigerate before serving! Serve by scooping with a spoon (looks messy but tastes yummy)!

Pumpkin Roll

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 Cup powdered sugar (optional)

DIRECTIONS
1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper (or use wax paper). Sprinkle towel with powdered sugar. 2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and slat in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. ** sometimes i go a little heavy on the spices: 2 t. cinnamon, 1 t. pumpkin pie spice & 1/2 t. nutmeg. 3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 4. BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Monkey Bread

Recipe By: Wendy Connors (from Stephanie Lee)

Ingredients
2 Cans Refrigerated Buttermilk biscuits
2 T Cinnamon
1 C Brown Sugar
1/2 C Chopped Pecans
1 Box Butterscotch Pudding (non-instant, instant will dry the rolls out)
1/2 C Melted Butter
1/4 Cup Sugar

Directions
Preheat oven to 350 degrees. Grease and flour Bundt Pan. Cut biscuits into quarters with scissors. Mix sugar and cinnamon in medium bowl, roll dough quarters into ball shapes and then roll in cinnamon/sugar mixture.
Mix Brown Sugar and pudding together set aside for layering between rolls. Place dough balls on bottom of bundt cake pan, when dough balls cover the pan bottom sprinkle with the brown sugar/pudding mix and then pecans.
Repeat dough balls for a second and possibly third layer repeat each layer as stated above. Bake for 40-45 minutes. Prepare cream cheese glazed topping from separate recipe.

Mint Brownie Topping

Recipe By: Faith & Hailey Connors

Ingredients
Brownie Mix or Aunt Janes Recipe
2 boxes Andes Mints, opened

Directions
Remove Brownies from oven according to recipe for brownie baking. Add mints to top of cooked brownies. Place back in the oven until the mints melt, spread with spatula.

Vanilla Cupcakes Homemade

Recipe By: Wendy Connors (Lindsey Johnson from Martha Stewart)

Ingredients

3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature (1 1/2 sticks)
1 1/2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Directions
Heat oven to 350 degrees. Line cupcake pan with paper liners; set aside. In a medium mixing bowl, whisk together flour, baking powder, and salt. In another mixing bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add eggs one at a time, mixing until incorporated and scraping down sides of bowl, beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Divide batter evenly among liners, filling papers about 2/3 full. Bake on the center rack of the oven until tops spring back to touch, about 20 minutes. Transfer to a wire rack to cool completely.

Use Frosting recipe for fluffy buttery frosting!

Gingerbread Cupcakes with Cream cheese Frosting

Recipe By: Wendy Connors

Ingredients
5 T Butter, softened
1 tsp Baking Soda
1/2 Cup sugar
1 1/4 tsp Ground Ginger
1/2 Cup molasses
1 tsp Ground Cinnamon
1/2 Cup Hot Milk
1 egg plus 1 egg Yolk
1/4 tsp Salt
1/2 tsp Ground Allspice
1 1/4 Cup Flour
1 T Cocoa
1/2 tsp Ground Nutmeg

Frosting
2/3 Cup Powdered Sugar
2 T Butter softened
2 oz Cream Cheese softened
1/4 tsp Lemon Extract

Directions
Preheat ove to 350 degrees, prepare muffin tin with paper liners. Cream 5 T butter with Sugar. Add molasses, egg and egg yolk. Sift together flour, cocoa, ginger, cinnamon, allspice, nutmeg and salt.
Dissolve the baking soda in the hot milk. Add flour mixture to the creamed mixture and stir just until combined. Stir in the hot milk mixture. Pour batter evenly into prepared tin. Bake for 20 minutes or until slightly springy to the touch.

Cool 5 minutes in pan remove to wire rack.
For frosting: Cream 2 T butter, and cream cheese. Beat in the powdered sugar until fluffy. Add lemon extract, beat well. Frost when cakes are cool.

Wendy's Carmel Apple Pie Filling

Recipe By: Wendy Connors

Ingredients
1 can ready made apple pie filling
1/2-3/4 cup Dark Brown Sugar
3 Fresh apples, peeled, cored, sliced
1/4 cup Melted butter
2/3 cup flour
1 Pie Shell
Carmel Ice Cream topping

Directions
Mix fresh cut apples to pie filling, add to unbaked pie crust, top with sugar/flour/butter mixture and then bake according to pie filling directions.
Combine melted butter, flour and Sugar into a Thick paste type mixture, add additional sugar/flour until thick.
Spoon mixture by small scoops onto the pie filling spread gently in clumps do not cover the entire pie. Squeeze the caramel over the top of the pie as desired. (Add more caramel when serving pie hot).