1 stick of butter softened to room temperature
3/4 cup packed light brown sugar
2 eggs room temperature
1/3 cup buttermilk ( or you can use Greek Yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon vanilla
2 cups all purpose flour
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup chopped pecans/ walnuts (optional, I didn’t use any
nuts in this recipe.
Preheat oven to 350 , Lightly spray a 9×5 loaf pan with
non stick spray.
Make the bread using a mixer, cream together the butter and brown
sugar on medium speed, about 3 minutes. On medium speed, add the eggs one
at a time, beating well after each addition. Beat in the buttermilk, mashed
bananas and vanilla on medium speed for 1 minute.
In a large bowl , toss the flour, baking soda, salt and cinnamon together
until combined. Using a large spoon or rubber spatula slowly mix the dry
ingredients into the wet ingredients.Slowly stir everything together until
no more flour pockets remain. Do not overmix. If you decide to use nuts, fold
them in at this time. Spoon the batter into prepared pan and bake for 60-65 minutes. Remove from oven and allow to cool completely in the pan on a wire
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These are perfect with your coffee, light and tasty..
1/2 cup butter
3/4 cup sugar
1 teaspoon finely shredded lemon peel
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup milk
2 teaspoons lemon juice
1 and 3/4 cups of all-purpose flour
Frosting of your choice, I used white powdered sugar and milk
In a large mixing bowl beat the butter with an electric mixer
on medium to high speed for 30 seconds. Add the sugar,lemon peel,
baking powder and baking soda. Beat till combined, scraping sides
of the bowl occasionally. Beat in eggs, milk, and the 2 teaspoons
of lemon juice till combined. Beat in as much of the flour as you
can with the mixer. Stir in remaining flour and mix well with a
Drop dough by 2 rounded teaspoons 2 inches apart on a ungreased
cookie sheet. Bake on 350 for 10 to 12 min. or until edges are lightly
brown. Transfer cookies to a wire rack to allow to cool..
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1 18 oz package yellow cake mix
1/2 cup butter
1 8oz pkg cream cheese, softened
1 10 ounce box powdered sugar
1 cup chopped pecans (optional)
Mix butter, one egg with the cake mix
If you decide to use pecans, place them on the bottom
Pat cake batter into a 13 x9 inch pan. It will be thick..
In a seperate bowl beat cream cheese until fluffy.
Add remaining eggs to cheese and mix well. Add powdered sugar
and beat until lumps are gone. Pour mixture over cake in pan.
Bake at 350 for 30 to 45 min or until golden brown
Allow to cool
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1 pkg 4 oz Germans sweet chocolate
3/4 cups of butter
1 1/2 cups of sugar
1 tsp. vanilla
2 cups flour divided
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
Coconut pecan filing and frosting (See German Chocolate cake recipe for filing
Heat oven to 350
Microwave chocolate and butter on high for 2 min. until butter is melted
Stir until completely melted.
Add sugar and beat with mixer until blended. Add eggs one at a time, mixing
well into mixture. Blend in vanilla. Combine the one cup of flour , add baking
soda and salt. Mix with chocolate mixture until well blended. Add remaining flour with buttermilk, alternating until well blended.
Spoon into 24 prepared muffin cups and bake 25 to 30 min or until toothpick
comes out clean.
Cool in pan for 10 minutes..Then remove and cool completely
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Grandma’s recipe! A dab of this and a dab of that.
Hello everyone, My sister gave me this pan..Isn’t it beautiful! I am trying to decide what kind of cake to bake so that the flowers really show. Any suggestions would be greatly appreciated..She has had it over 10 years and believes she made a lemon cake in it once. She purchased the pan from Williams Sonoma, and I am searching their website trying to find it without any luck. I love it! If any of you have any information on it please share. Or, maybe you have one..Let me know
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