Banana Cake with Peanut Butter Cream Cheese Frosting

Source: New Better Homes and Gardens Cook Book (adapted)

Cake Ingredients:

2 eggs
2 1/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3)
3/4 cup buttermilk
1/2 cup shortening
1 teaspoon vanilla

Frosting Ingredients:

6 ounces cream cheese, softened
4 tablespoons butter, softened
2/3 cup creamy peanut butter
2 teaspoons vanilla
6 cups sifted powdered sugar
splash of milk

Directions:

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 8 or 9-inch round cake pans or 1 9x13-inch pan or place cupcake liners in muffin pan. Set pans aside.

Mix together flour, sugar, baking powder, baking soda and salt. In a mixing bowl mix bananas, buttermilk, shortening and vanilla. Gradually add flour mixture to banana mixture until combined. Add eggs; beat on medium speed for 2 minutes. Pour batter into prepared pan(s).

Bake at 350 until slightly brown and a toothpick inserted near center comes out clean. Cool completely, then frost.

To make the frosting, beat all ingredients except sugar and milk until light and fluffy. Gradually add sugar (add more or less to taste). Add milk, if needed, to reach a spreadable consistency.

Comments

Amish Baked Oatmeal

Source: Cooking Classy Ingredients: 1 1/2 cups milk 2 eggs 1/4 cup maple syrup, plus more for drizzling 1/4 cup butter, melted 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1 1/2 teaspoons vanilla 1/4 teaspoon salt 3 cups oats (quick or old fashioned) Directions: Whisk together all ingredients except the oats. Stir in the oats. Pour into a greased 8"x8" baking dish and spread evenly. Bake at 350 for 30 minutes or until done. Serve with a drizzle of maple syrup and top with fruit and/or nuts.

Chicken Pot Pie

Chicken Pot Pie Source: Linda Kahler (adapted) Ingredients: 2-3 chicken breasts, cooked and chopped 1 large can of Veg-All mixed vegetables 1 can cream of chicken soup 2/3 cup chicken broth 4 tablespoons butter, melted seasonings to your liking 2 pie crusts Directions: Place one pie crust in the bottom of a pie plate. Set the other crust aside. Combine the remaining ingredients in a large bowl, stirring to combine. Pour the mixture into the pie plate. Top the pie with the second crust and crimp the edges. Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet in case it bubbles over in the oven. Bake at 350 for 45 minutes or until the crust starts to brown.

Sausage and Potatoes

Source: Diary of a Recipe Collector (adapted) Ingredients: 2 packages smoked sausage, sliced 1 large onion, diced 3 large russet potatoes, peeled and chopped 1 10 oz. can cream of mushroom soup seasoning to taste (salt, pepper, garlic powder) Directions: Spray inside of slow cooker with cooking spray. Place all ingredients in slow cooker and stir until mixed together. Cook on low for 7-8 hours. Note: This barely makes enough for 2 dinners for our family of 4. Serve with a bread side and a veggie side so it will be enough.

Lindsay's Recipes

Search This Blog