It’s recipe time! I used to use my over-ripe bananas to make banana bread but I found a new recipe that I’ve made a couple times now and just love it. I hope you do too.
Banana Coffee Cake
In a bowl, cream together the butter and sugar. Add three-fourths cup of the flour; just until the mixture resembles coarse crumbs. Reserve one-half cup for topping. Stir together remaining one cup flour, baking powder, salt, cinnamon and soda. Stir into butter mixture. Combine eggs, mashed banana, milk and vanilla. Add to dry ingredients, stirring just enough until it is mixed.
Spread in a greased 9" x 9" x 2" pan. Sprinkle with the reserved one-half cup crumb mixture. Bake at 375 degrees for 25 to 30 minutes. Makes 9 servings.
Baked Apple Cobbler
Place the sugar and butter in the bottom of a large fry pan, preferably cast iron, but any heavy skillet that can go from stove top to oven should work. Over medium heat, let butter and sugar heat together, stirring evenly. While this is cooking and browning, peel and cut into chunks four Golden Delicious apples. This particular apple works best in this recipe. Place the chunks of apples over the bubbling sugar/butter pressing them into the skillet and let them cook over medium heat while you make the batter.
The batter consists of one and one-half cups Bisquick, one-fourth cup of sugar, and enough milk to make it a medium batter like you would make for pancakes. Mix in one cup grated white cheddar cheese and mix well. Spoon this mixture over the apples and transfer from the stove top to an oven that has been pre-heated to 350 degrees. Bake until top is golden brown, approximately 15-20 minutes. This cobbler is so good you don’t even need ice cream or whipped cream to top it off, but you can if you want!
We only have one good apple tree anymore. The others have died, unfortunately, after many years of producing good eating and baking apples. Our one tree did supply us with some really good apples this fall and here’s a quick and easy recipe for:
Apple Coffee Cake
Stir the cake mix and water together. In a separate bowl, mix together the apples, brown sugar, cinnamon, and white sugar. Add one-half of the apple mix to the cake batter and pour into greased and floured 9" round or square cake pan. Sprinkle other half of apple mix on top. Bake 40 minutes at 350 degrees.
For a delicious and refreshing summer dessert, this recipe is for you! I made it this past week when Taylor was home and everyone loved it!
Pistachio Ice Cream Dessert
In a bowl, combine the cracker crumbs and butter. Press into an ungreased 9 inch square baking pan. Bake at 325 degrees for 7-10 minutes or until lightly browned. Cool.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream and pour over crust. Cover and freeze for 2 hours or until firm.
Spread with whipped topping and sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm. Makes 9 servings.
During the Retreat’s Friday evening dessert sharing, LeAnn Berkner from Sleepy Eye, Minnesota, brought these wonderful bars to share. She consented to let me share the recipe with you. We enjoyed a nice variety of goodies from many other states as well.
Cream butter and sugar, add flour and mix. Press into 9×13 pan. Bake at 350° for 30-40 min.
Melt and boil the topping for 8 minutes, then beat so the butter doesn’t separate.
Oh my, no wonder they were so good! Thank you, LeeAnn.
Harold and I and two other couples were invited out for dinner one night last week and I brought this delicious dessert. It was easy to make and it is very refreshing and delicious.
Directions: In a bowl, combine flour and sugar and then blend in the butter with a wooden spoon until smooth. Lightly press into an ungreased 13" x 9" x 2" baking pan. Bake at 300° for 20 minutes or until set. The crust will not get brown. Cool.
In a mixing bowl, beat the cream cheese, powdered sugar, vanilla and salt until smooth. Fold in whipped topping. Spread over crust, sealing the sides to the pan.
For the topping, dissolve the gelatin in the 2 cups of boiling water. Stir in the frozen raspberries. Chill for 20 minutes or until mixture begins to thicken. Spoon over the filling. Refrigerate until set. Cut into squares and garnish with whipped topping if desired.