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Buttermilk Banana Bread

Name: Buttermilk Banana Bread
Prep time: 30 min
Cook time: 90 min
Yield: 2 Large Loaves
Ingredients: 3 cups sugar; 1 cup butter (softened); 4 eggs; 1 cup buttermilk; 2 teaspoons baking soda; 2 teaspoons baking powder; 4 cups all-purpose flour; 2 teaspoons vanilla; 2 1/2 cups ripe bananas (mashed); 1 1/2 cups pecans (broken)

Servings	Prep Time
2 Large Loaves	30 minutes

Cook Time

90 minutes

Servings	Prep Time
2 Large Loaves	30 minutes

Cook Time

90 minutes

Buttermilk Banana Bread

Servings	Prep Time
2 Large Loaves	30 minutes

Cook Time

90 minutes

Servings	Prep Time
2 Large Loaves	30 minutes

Cook Time

90 minutes

Ingredients

3 cups Sugar
1 cup Butter softened
4 Eggs
1 cup Buttermilk
2 teaspoons Baking Soda
2 teaspoons Baking Powder
4 cups All-Purpose Flour
2 teaspoons Vanilla
2 1/2 cups Ripe Bananas mashed
1 1/2 cups Pecans broken

Instructions

Cream sugar and butter.
Add eggs, one at a time, mixing well after each addition - use a mixer.
Stir baking soda into buttermilk and add to mixture.
Sift baking powder with flour and blend into creamed mixture.
Add vanilla and banana and mix.
Stir in pecans.
Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).
Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).
Cool for 20-30 minutes before removing from pan.

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Coconut Pecan Bars with Frozen Yogurt

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Coconut Pecan Bars with Frozen Yogurt

Ingredients

1/2 cup Unsalted Butter softened
3/4 cup Brown Sugar firmly packed
1/4 cup Plus 2 tbsp. honey
2 Eggs
3/4 cup Whole wheat flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsweetened flaked coconut
1/2 cup Pecans chopped
1 cup Quick Oats
2 quarts Nonfat vanilla frozen yogurt

Instructions

Preheat oven to 350 F.
Using an electric mixer, combine butter and sugar in a mixing bowl and beat until creamy.
Add honey and eggs and mix thoroughly.
Combine flour, baking powder and salt in another bowl.
Beat flour mixture into wet ingredients and mix thoroughly.
Using a wooden spoon, stir in coconut, pecans and oats.
Spread batter into a buttered 9 inch baking pan.
Bake 30 minutes or until bars are set and golden brown.
Cool before cutting into squares.
Serve with frozen yogurt. This recipe serves 16.

Recipe Notes

Exported from MasterCook II

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Coconut Pecan Bars

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Coconut Pecan Bars

Ingredients

1/2 cup Unsalted Butter softened
3/4 cup Brown Sugar firmly packed
1/4 cup Plus 2 tbsp. honey
2 Eggs
3/4 cup Whole wheat flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Unsweetened flaked coconut
1/2 cup Pecans chopped
1 cup Quick Oats
2 tablespoons Plus 2 tsp. light hot fudge topping

Instructions

Preheat oven to 350 F.
Using an electric mixer, combine butter and sugar in a mixing bowl and beat until creamy.
Add honey and eggs and mix thoroughly.
Combine flour, baking powder and salt in another bowl.
Beat flour mixture into wet ingredients and mix thoroughly.
Using a wooden spoon, stir in coconut, pecans and oats.
Spread batter into a buttered 9 inch baking pan.
Bake 30 minutes or until bars are set and golden brown.
Drizzle with chocolate topping.
Cool before cutting into squares. This recipe serves 12.

Recipe Notes

Exported from MasterCook II

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Cranberry-Pineapple Bars

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Cranberry-Pineapple Bars

Ingredients

Nonstick cooking spray
1 cup Cranberries
3 tablespoons Brown Sugar
1 1/2 teaspoons Cornstarch
1/2 pound Unsweetened crushed pineapple undrained
3/4 cup All-Purpose Flour
3/4 cup Quick Oats
1/4 cup Brown Sugar firmly packed
1/4 teaspoon Ground Ginger
1/4 teaspoon Ground Cinnamon
3 tablespoons Unsalted Butter cut into pieces and chilled
1 egg white lightly beaten
3 tablespoons Pecans chopped

Instructions

Preheat oven to 350 F. Spray an 8 inch square baking pan with cooking spray.
Combine cranberries and next 3 ingredients in a saucepan over medium heat. Bring to a boil, stirring frequently, and cook 1 minute.
Cover, reduce heat to low, and simmer about 12 minutes, stirring occasionally, until cranberries pop and mixture thickens. Set aside.
Combine flour and next 4 ingredients in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse meal.
Reserve 1/2 cup oat mixture. Combine remaining oat mixture and egg white in a bowl and stir well. Press oat mixture into the bottom of baking pan.
Bake 10 minutes.
Spread cranberry mixture over prepared crust.
Combine reserved oat mixture and pecans in a bowl. Sprinkle over cranberry mixture.
Bake 25-30 minutes or until lightly browned.
Cool completely in pan on a wire rack. This recipe serves 8.

Recipe Notes

Exported from MasterCook II

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Amaretto Brownies Supreme

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Amaretto Brownies Supreme

Ingredients

1/2 cup Butter
2 oz semi-sweet chocolate
2 Eggs well beaten
3/4 cup Sugar
1/2 cup Flour
1/4 tsp Salt
1/2 cup Pecans coarsely chopped
1/4 cup Amaretto Liqueur

Chocolate Amaretto Frosting

3 tlb Butter
1 1/2 cups Confectioners' sugar sifted
4 1/2 tsp Amaretto Liquer
4 1/2 tsp Cocoa
4 1/2 tsp Hot Coffee

White Almond Icing

1/3 cup Powdered Sugar
1 dash Salt
1/4 tsp Almond Flavoring
1/4 cup Half-And-Half

1/4 tsp Almond Flavoring
1/4 cup Half-And-Half

Instructions

Preheat oven to 325°.
Melt butter and chocolate in a saucepan over low heat.
Remove from heat let cool then stir in eggs.
Add sugar, flour, salt, and pecans. Pour batter in a greased 8” sq pan and bake for 30-35 minutes.
Brownies should still be soft. Remove from oven and let cool slightly.
Poke holes in brownies with fork, and pour amaretto liqueur over top. Refrigerate overnight.
Spread Chocolate amaretto Frosting over brownies and then drizzle white almond icing in a criss-cross pattern on top. Cut into bars.

Chocolate Amaretto Frosting

Combine butter, sugar, amaretto liqueur, cocoa powder, and coffee and beat until smooth.

White Almond Icing

Combine sugar, salt, and almond extract. Add half and half, a little at a time, mixing until smooth. .

Recipe Notes

Heidi Glockhammer, Kino, 1995

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Candy & Snacks

Ginger Spiced Nuts ‘n Chex Mix

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Ginger Spiced Nuts ‘n Chex Mix

Ingredients

1/2 cup Sugar
1 tsp Ground Ginger
1/2 tsp Ground Red Pepper cayenne
1/2 cup Butter
2 cups Corn Chex
2 cups Rice Chex
2 cups Wheat Chex
2 cups mixed nuts
2 cups Pecans
2 cups dried cranberries
2 cups Raisins
1/4 cup chopped crystallized ginger

Instructions

Mix cereal and nuts together, set aside.
In small bowl, mix sugar, ground ginger, and red pepper; set aside.
In large microwavable bowl, microwave butter uncovered on high about 40 seconds, or until melted.
Stir in cereal and nuts until evenly coated. Stir in sugar/spice mixture until evenly coated.
Microwave on high for 3-4 minutes, stirring every minute or until mixture begins to brown.
Stir in cranberries, raisins, and crystallized ginger.
Spread on waxed paper to cool, about 15 minutes. Store in airtight container.

Recipe Notes

from Marilyn Porter, 2012

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Cakes

Milky Way Cake

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Milky Way Cake

Ingredients

6 Milky Way candy bars
3 sticks Butter
2 cup Sugar
4 Eggs beaten
2 1/2 cups Flour
1/4 tsp Soda
1 1/4 cups Buttermilk
1 tsp Vanilla
1 cup Pecans chopped

Icing

2 cups Powdered Sugar
1/2 stick Butter
1/2 tsp Vanilla
3/4 cup Cocoa
Evap. Milk to mix
1/2 cup Pecans chopped

1/2 cup Pecans chopped

Instructions

Melt Milky Ways with 1 stick butter. Remove from heat and let cool completely (lukewarm) – if not, you will not get a light cake.
Cream remaining 2 sticks of butter with sugar.
Add eggs and cooled chocolate candy mixture.
Mix flour and soda together and add alternately with buttermilk, blending well. Add vanilla and nuts.
Bake in greased/floured 13”x9” pan at 325° for 50-55 minutes.

Icing

Combine ingredients except pecans, using enough evaporated milk to make creamy and spreadable.
Add pecans, mix and spread on cooled cake.

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Cakes

Italian Cream Cake

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Italian Cream Cake

Ingredients

1/2 cup Shortening
1/2 cup Butter
1 2/3 cup Sugar
6 Eggs separated
1 cup Buttermilk
3/4 tsp Soda
1/2 tsp Salt
2 cups Flour
3/4 tsp Vanilla
2 cups Coconut
1 cup Chopped Pecans
1/2 cup Maraschino Cherries chopped
1/2 tsp cream of tarter

Frosting

1/2 cup Butter
8 oz Cream Cheese
4 cup Powdered Sugar
3/4 tsp Vanilla
1 cup Pecans Chopped for on top

Instructions

Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
Add buttermilk along with dry ingredients ending with flour.
Stir in remaining ingredients.
Beat egg whites with cream of tartar til stiff. Fold in.
Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.

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Cakes

German Sweet Chocolate Cake

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German Sweet Chocolate Cake

Ingredients

4 oz Baker’s German Sweet Chocolate
1/2 cup Water
2 cup Flour
1 tsp Baking Soda
1/4 tsp Salt
2 sticks Butter softened
2 cups Sugar
4 Eggs separated
1 tsp Vanilla
1 cup Buttermilk

Filling/Frosting

1 can Evaporated Milk
1 1/2 cups Sugar
3/4 cup Butter
4 Egg Yolks
1 1/2 tsp Vanilla
7 oz pkg Coconut
1 1/2 cups Pecans chopped

Instructions

Line bottoms of 3 9” cake pans with wax paper, grease sides.
Microwave chocolate and water 1 ½ - 2 minutes until chocolate is almost melted, stirring after each minute.
Stir until chocolate is completely melted.
Mix flour, baking soda and salt, set aside.
Beat butter and sugar in large bowl until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
Stir in chocolate mixture and vanilla.
Add flour mixture alternately with buttermilk, beating until well blended after each addition.
Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form.
Gently stir into butter, pour evenly into prepared pans.
Bake at 350°for 30 minutes, immediately run spatula between cakes and sides of pans.
Cool 15 minutes, remove cake layers from pans. Remove wax paper. Cool completely on wire racks.
Spread coconut-pecan filling and frosting between layers and on top of cake.

Frosting/filling

Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
Remove from heat. Add coconut and pecans, mix well.
Cool to room temp and of desired spreading consistency.
Makes enough to fill and frost top of 3 layer cake or tops of 2 13" x 9" cakes or 24 cupcakes.

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Cakes

Cheesecake Factory Recipe

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Cheesecake Factory Recipe

Ingredients

Crust

1/4 cup Pecans finely chopped
1/4 cup Walnuts finely chopped
1/4 cup Almonds finely chopped
3/4 cup vanilla wafers finely chopped
2 tablespoons Butter melted

Filling

1 1/2 lbs Cream Cheese
1 1/3 cups Sugar
5 large Eggs
16 ounces Sour Cream
1/4 cup Flour
2 teaspoons Vanilla Extract
2 teaspoons Lemon Juice

Instructions

Crust

Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.

Cheesecake

All the filling ingredients should be at room temperature.
Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
Add the sugar a little at a time and continue beating until creamy.
Add flour, vanilla and lemon juice, mix well.
Add one egg at a time and beat after each egg.
Add the sour cream and beat well.
Pour cream cheese mixture into the springform pan.
Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
When time is up turn oven off, prop open oven door and leave in oven for one hour.
Remove from oven and let cool then refrigerate for 24 hours.

Recipe Notes

Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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The Cures

Archives

Buttermilk Banana Bread

Coconut Pecan Bars with Frozen Yogurt

Coconut Pecan Bars

Cranberry-Pineapple Bars

Amaretto Brownies Supreme

Ginger Spiced Nuts ‘n Chex Mix

Milky Way Cake

Italian Cream Cake

German Sweet Chocolate Cake

Cheesecake Factory Recipe

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