Lindsay's Recipes

  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 ...

Source:  Sugar, Spice & Family Life Ingredients: Cupcakes: 2 cups flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup salted butter, softened 1 cup sugar 1 cup cookie butter 2 eggs 1 teaspoon vanilla 1 1/2 cups milk Frosting: 1/2 cup salted butter, softened 1 cup cookie butter 1 1/2 cups powdered sugar 2 tablespoons milk, or until desired consistency Directions: For the cupcakes, cream together the butter and sugar. Mix in the cookie butter. Mix in the eggs and vanilla. Mix in the baking soda and salt. Mix in the flour and milk, alternately. Fill cupcake liners and bake at 350 for 18-20 minutes. For the frosting, mix the butter and cookie butter. Gradually add the powdered sugar and milk, as needed. Frost cooled cupcakes.