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

Lemon Bundt Cake with Cream Cheese Icing

Source: Southern Crush at Home Cake Ingredients: 1 box lemon cake mix 3.4 oz. package lemon pudding mix 1 cup sour cream 4 eggs 1/2 cup canola oil 1/4 cup fresh lemon juice 1/4 cup water Icing Ingredients: 8 oz. cream cheese, room temperature 1/4 cup unsalted butter, softened 2 1/2 cups powdered sugar 1 teaspoon vanilla Directions: Using a stand mixer, beat all cake ingredients until well combined. Pour into a greased bundt pan. Bake at 350 for 45 minutes. Cool completely before removing the cake from the pan and icing. To make the icing, beat the cream cheese and butter until well combined. Slowly add the powdered sugar. Last, beat in the vanilla. Spread or pipe the icing over the cake.

Minny's Chocolate Pie

Minny's Chocolate Pie Source: Food & Wine Ingredients: pie dough for 1 crust 1 1/2 cups sugar 3 tablespoons unsweetened cocoa powder 4 tablespoons butter, melted 2 eggs, beaten 3/4 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon salt whipped cream, for serving Directions: Prepare pie dough for baking in pie pan. Prick the crust lightly with a fork. Cover with parchment paper and fill with pie weights. Bake at 350 for 15 minutes, then remove weights and parchment and bake for 5 minutes more, just until the crust is dry but not brown. Meanwhile, whisk together all of the ingredients. Pour the filling into the pre-baked crust. Cover the edges with foil. Bake at 350 for 45 minutes, removing the foil for the last 5-10 minutes of baking.

Bacon Jam

Source: The Endless Meal Ingredients: 1 pound thick cut bacon 2 extra large sweet onions, thickly sliced and diced 1/2 cup brown sugar 1/2 cup water 1/3 cup strong brewed coffee 1 tablespoon balsamic vinegar Directions: Cut the bacon into 1/2 inch pieces and cook in a skillet over medium-high heat for about 8-10 minutes or until cooked but still chewy. Remove the bacon from the pan with a slotted spoon. Remove all but about 1 tablespoon of the grease. Add the onions to the pan and cook over medium heat for about 8-10 minutes, then reduce the heat to low. Add the sugar and stir. Continue cooking until the onions have caramelized, about 20 minutes. Add the reserved bacon, water and coffee, and increase the heat to medium. Continue to cook, stirring every five minutes, until the mixture is thick and jam-like, about 30 minutes. Remove from the heat and stir in the vinegar. Taste and add salt if necessary. Use within one week.

Lindsay's Recipes

Search This Blog