Marvelous Recipes

Delicious banana taste in every bite of these wonderfully easy-to-make muffins! Yum!

3 large ripe bananas, mashed (about 1-1/4 cups)
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1/3 cup chopped walnuts or pecans

1. In a large bowl, combine the bananas and butter; stir in the sugar, egg and vanilla extract.

2. In a small bowl, combine the baking soda, salt and flour; blend well. Add the flour mixture to the banana mixture; blend well.

3. Fill greased or paper lined muffin cups 3/4 full. Bake at 350 degrees F. for 18 to 22 minutes. Cool on a wire rack. Makes 12 muffins.

Emily

Enjoy this wonderful bread with your morning coffee!

2 eggs
1 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1/4 cup sour cream
1 cup peeled chopped apples
1/2 cup chopped pecans or walnuts
1/2 teaspoon vanilla extract

1. In a large mixer bowl, beat the eggs and sugar until light and fluffy. In a separate medium bowl, combine the flour, baking soda and salt; blend well.

2. Add the dry ingredients to the egg mixture, alternately with the oil and sour cream. Beat well after each addition; batter will be  stiff.

3. Stir in the chopped apples, pecans and vanilla extract. Spoon the batter into a greased and floured 9-1/4 x 5-1/4 x 2-3/4-inch loaf pan.

4. Bake at 350 degrees F for 1 hour or until a wooden toothpick inserted in the middle of loaf comes out clean. Allow to cool in the pan 5 minutes; turn out onto wire rack to cool completely. Makes 1 loaf.

Emily

A delightful dessert served warm all by itself or topped with vanilla ice cream. Either way, it is totally delicious!

3/4 cup vegetable shortening
1-1/2 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
2-1/2 cups sifted self-rising flour*
1 cup milk
3 cups pared chopped apples
1 cup walnuts or pecans
Caramel Topping (recipe below)

1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large mixer bowl, cream the shortening, sugar and vanilla until light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

2. Add the flour and milk alternately to the creamed mixture; beat just until blended. Stir in the chopped apples and nuts. Pour into prepared baking pan. Bake 1 hour and 10 minutes or until a toothpick inserted in center of cake comes out clean.

3. Remove from the oven and pour hot Caramel Topping over the hot cake. Cool in the pan.

* If using all-purpose flour, sift 3 teaspoons baking powder and 3/4 teaspoon salt with the flour.

Caramel Topping

1/2 cup firmly packed brown sugar
1/4 cup butter or margarine
1/4 cup milk

In a small saucepan, combine all the ingredients. Heat and stir until blended. Bring to a boil; boil 2 minutes. Pour evenly over hot cake. Makes 24 servings.

Emily