Old-Fashioned Banana Cake

This is a delicious, old fashioned cake. I believe mom got the recipe from a neighbor in Midwest City. Mom usually made it in an 11 x 7 pan and frosted it with a cooked vanilla frosting. I made it yesterday in 2 square layers frosted with cream cheese frosting with the old fashioned swirls. I do not add the nuts, but I think it would be very pretty with finely ground nuts pressed into the sides of the cake, as you would with a carrot cake.

Banana Cake

Cream:
1/2 cup shortening
2 egg yolks
1 1/2 cup sugar

Add:
1 cup bananas
4 Tbsp. buttermilk

Add:
1 2/3 cup flour
salt (I used about 1 tsp)
1 tsp soda

Add chopped nuts. Fold in beaten egg whites. Bake 350°, about 35 minutes.

My only complaint about this recipe is that it quickly makes a sink FULL of dirty dishes! Oh, well! It is a yummy cake!

Bean Counter Chowder

I have been attending some cooking classes at the local LDS Cannery. This week was soups... and this was my favorite! I can't wait to make it for my family.

Bean Counter Chowder

1/2 cup chopped onion
2 garlic cloves, minced
1 T oil
1 medium tomato, chopped
2 cans (14/1/2 oz) chicken broth or enough
chicken base to make equivalent amount of broth
1 3/4 cups of water
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp celery flakes or 1/8 tsp celery salt or the tops of celery
1/4 tsp pepper
2 cans pinto beans, or great northern -- you can cook your own beans if you want
1 cup uncooked elbow macaroni
1 tbsp minced fresh parsley (optional)

In a large saucepan, saute onion and garlic in oil until tender. Add tomato; simmer for 5 minutes. Stirring occasionally. Add the broth, water and seasonings. Bring to a boil and cook for 5 minutes. Add macaroni, return to a boil and cook for 8-10 minutes. Add beans. Reduce heat and simmer for 5 minutes. Sprinkle with parsley.

*When she was making it, she put everything in and add the tomatoes at the end. It probably doesn't matter.

Grandma Engel's Drop Sugar Cookie

This is my go-to cookie for a sugar cookie that is not cut out (still searching for the perfect cut out sugar cookie!). I love it because it just melts in your mouth and is just a little bit salty. It sounds weird, but it's just right. Madison requested these for her band concert last night. I use the small cookie scoop and can get 3 1/2 dozen (if I don't eat any raw dough in the process!) You can freeze the dough in balls and then thaw on the trays and then criss cross before baking.

Sugar Cookies

Cream together:
1 cup sugar, ½ cup butter, ½ cup oil, 1 egg and 1 tsp vanilla.

Mix in separate bowl:
2 ½ cups flour, 1 tsp salt, 1 tsp baking powder, 1 tsp baking soda

Add to creamed mixture and mix well. Drop rounded tablespoons of dough in sugar and roll to coat. Transfer to cookie sheet. Criss-cross with a fork to flatten slightly. Sprinkle additional sugar on each cookie, if desired.

Bake at 350° for 10 – 12 minutes.

Hot Fudge Sauce

Who does not find comfort in chocolate? This is the BEST Hot Fudge Sauce -- So easy, yet so yummy. Once it is made, it is hard to resist the temptation just to load up a spoon and slurp it down!

Hot Fudge Sauce

1 cup evaporated milk or light cream
1 1/2 cups sugar
1/2 cup butter
dash of salt
3 squares of unsweetened chocolate
10 large marshmallows

Combine milk, sugar, butter and salt. Stir in chocolate. Cook over meadium heat until mixture comes to a boil; Boil about 2 minutes, stirring constantly. Reduce heat, Stir in marshmallows and continue stirring until marshmallows start to melt. Once they marshmallows are almost melted, remove from heat and let sit to thicken -- I usually remove from heat before marshmallows are melted, let it sit and then stir! Serve over ice cream, cake, or just grab a spoon! It is that good!

Best Ever Chili -- Or at least the easiest!

It is the coldest day of the year -- we need something to warm us up.... This will just do the trick! It is super easy, and made from everything in your pantry! Thanks to my good friend Christie, this has become a family staple!

Best Ever Chili
2 cans kidney beans
1 can black beans
28 oz can diced tomatoes in juice, undrained (i use 2 reg size cans)
1 (6 oz) can tomato sauce
1 lb hamburger
3 cloves garlic, pressed
1 onion, chopped fine
3 T chili powder
1 T ground cumin
1 can beef broth (2 cups)

Saute garlic with onions and hamburger. Add other ingredients and cook on medium heat for 10 minutes or on low in crock pot for several hours. I usually add a small can of tomato juice if it looks too thick. And if I have them on hand, i try to use the ranch beans (in black can) for the pinto beans -- adds a little extra flavor.

Spinach Salad

This salad is a family favorite, and we had it on Christmas.... so I thought I would share it...It is sooooo good!


Spinach Salad

Lettuce -- i usually use a combination of romaine and iceberg
Spinach
Cottage Cheese
Fresh Sliced Mushrooms
Bacon
Swiss Cheese

You can adjust the amounts as to how much you are making -- I usually use the large tupperware bowl, however, leftovers do not last so try to make what you are going to eat up.

Dressing

1 cup oil
1/3 cup vinegar
3/4 cup sugar
1 tsp salt
1 tsp dried mustard
2 T dried onion

Combine all ingredients in blender (i use the magic bullet) and mix well. Add 1-2 T poppyseeds. Pour over salad and mix well with tongs...

YUM YUM!!!

Fantasy Fudge

This recipie is fool proof....  It was on the back of Kraft Marshmallow creme 30 years ago.  They have since changed the recipie several times, but none of the recipies hold up to this fabulous recipie.  I have made hundreds of batches through the years, and have never had a bad batch.  Mary has now mastered the art and we enjoy this all year round.  A must for a true choc-o-holic!


Fantasy Fudge

3/4 cups (1 1/2 sticks) margarine
3 cups sugar
2/3 cup evaporated milk
1 pkg (12 oz) semi-sweet chocolate chips (2 full cups)
1 jar (7 oz) marshamallow creme
1 sup chopped nuts (optional)

Lightly grease 13x9 pan.

Mix margarine, sugar and milk in heavy 3 quart saucepan.  Bring to full rolling boil on medium heat or until candy thermometer reaches 234 degrees, stirring constantely to prevent scorching.  Remove from heat.  Gradually stir in chips until melted.  Add remaining ingredients, mix well.  Pour into prepared pan.  Cool at room temperature.