BANANA CAKE WITH COFFEE FROSTING

1/2 cup butter, softened

1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup white whole-wheat flour
1 cup all-purpose flour
2 tsp baking soda
1/2 tsp salt
3 medium-size (1 1/2 cups) ripe bananas, mashed
1 cup sour cream

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 

Combine the flours, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Frosting:
1/3 cup butter, softened
2 1/2 cups powdered sugar
2 tsp instant coffee granules
2 to 3 tbsp milk

In a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake.

Top each piece of cake with a couple of fresh banana slices when serving, if desired.

Yield: 12 - 15 servings

Note: This is my version of a recipe I got from an old TOH Holiday Celebrations Book.

TOH Photo

CHERRY CRUNCH DUMP CAKE

I got this recipe from another facebook post probably 10-12 years ago. I think it was the seasonedmom or something like that. It is very good.

Aunt Bee's 5-Minute Cherry Crunch Dump Cake

Author: The Seasoned Mom

Prep time:  5 mins

Cook time:  45 mins

Total time:  50 mins

Serves: 12

Ingredients

• 1 (20 ounce) can of crushed pineapple (not drained)
• 1 (21 ounce) can of cherry pie filling
• 1 package of yellow cake mix
• 1 cup of pecans, chopped
• 1 stick (1/2 cup) butter

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9x13-inch baking pan with cooking spray.
3. Spread pineapple in its juice evenly into the prepared pan.
4. Spoon pie filling over the pineapple.
5. Sprinkle DRY cake mix evenly over the mixture. Sprinkle with chopped pecans.
6. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
7. Bake for 40-50 minutes or until golden. Serve warm.

 

BERRY-FILLED DOUGHNUTS

Oil for deep-frying

2 tubes (6-oz each) small refrigerated flaky biscuits (5 count)

1/2 cup seedless strawberry jam

3/4 cup confectioners' sugar

In an electric skillet or deep fryer, heat oil to 350-degrees. 

Separate biscuits, press each to flatten slightly. Fry biscuits, a few at a time, 1-1 1/4 minutes on each side or until golden brown. Drain on paper towels.

Cut a small hole in tip of a pastry bag and insert a small pastry tip. Fill bag with jam. With a small knife, pierce a hole into the side of each doughnut and fill with jam.

Toss with confectioners' sugar. Serve warm 

Yield: 10 donuts

TOH recipe and photo

TEXAS SHEET CAKE COOKIES

2 large eggs, room temperature

1 pkg (15 1/4 oz) chocolate cake mix

1/3 cup olive oil

Frosting:

1/2 cup butter

2 tbsp baking cocoa

3 tbsp whole milk

2 1/2 cups confectioners' sugar

Sea salt, optional 

Preheat oven to 350-degrees.

In a large bowl, whisk eggs. Add the cake mix and oil until combined.

Drop cookie dough by tablespoonfuls into parchment-lined baking sheets. Bake at 350-degrees until edges are set, 7 to 8 minutes.

Remove from oven and let stand on cookie sheets for 5 minutes before transferring to cooling racks.

Meanwhile, make the frosting. In a small saucepan, combine butter, cocoa and milk. Cook over medium heat until butter is melted, stirring constantly. Remove from the heat. Add the confectioners' sugar and whisk until smooth.

Spoon the frosting over the cooled cookies and sprinkle with the sea salt, if using.

Yield: 1 1/2 dozen

recipe idea and photo TOH

SUNDAE CONE CAKE

This is a fun recipe from Kraft Foods.

1

tub   (1.75 qt.) vanilla ice cream, slightly softened

6

 sugar cones, divided

4

oz.  BAKER'S Semi-Sweet Chocolate

1

Tbsp.  oil

1/4

cup   chopped PLANTERS Dry Roasted Peanuts

USE back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm.

UNMOLD dessert onto plate. Remove foil. Break remaining cones into pieces; press into side of dessert.

MELT chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.

Note: Dessert can be store in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.

GRAHAM CRACKER PECAN PIE CRACK

48 (or enough to cover the bottom of a 9x13-inch pan) graham crackers

1 cup butter

1 cup brown sugar

1 cup pecan pieces

Completely cover the bottom of a 9x13-inch pan with aluminum foil allowing foil to go up slightly on sides and allowing it to hang over on the ends. This will allow you to lift out of the pan when almost cooled.

Put butter and sugar into a saucepan and bring to a boil, stirring constantly. Turn burner to med-low and cook, stirring around 2 minutes. Remove from heat and stir in pecans. Gently pour mixture over the graham crackers.

Bake at 350 for 10 minutes, watching to be sure edges don't get too brown. Cool on a wire rack. Remove from pan and when cooled enough for handling, break into pieces.

file photo for reference only

 

PECAN CHEESECAKE SQUARES

Love this recipe from Positively Splendid.

For the shortbread layer

1. 1 1/2 cups all-purpose flour
2. 3/4 cup firmly packed light brown sugar
3. 1/2 cup butter, softened
4. 1/2 cup finely chopped pecans
5. For the cheesecake layer
   1. 2 (8-ounce) packages cream cheese, softened
   2. 1/2 cup sugar
   3. 1/2 cup milk
   4. 2 teaspoons vanilla extract
   5. For the pecan pie layer
   1. 3/4 cup firmly packed brown sugar
   2. 1/2 cup light corn syrup
   3. 1/3 cup butter, melted and cooled slightly
   4. 3 large eggs, lightly beaten
   5. 1/4 teaspoon salt
   6. 1/2 teaspoon vanilla extract
   7. 1 1/2 cups pecans
   6. Instructions
      
      1. Preheat oven to 350.
      2. For the shortbread layer: In a medium bowl, combine flour and 3/4 cup brown sugar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup pecans. Press mixture evenly into bottom of a greased 9x13" baking pan. Bake for 10 minutes; remove from oven, and cool slightly, about 10 minutes.
      3. For the cheesecake layer: Place the cream cheese in the bowl of a stand mixer outfitted with a paddle attachment, and beat at medium speed until smooth. Beat in sugar. Add milk and 2 teaspoons vanilla, and beat until combined. Pour the cream cheese mixture over the cooled shortbread layer. Bake for 15 minutes; remove from oven and cool slightly, about 10 minutes.
      4. For the pecan pie layer: In a medium bowl, combine the remaining 3/4 cup brown sugar, corn syrup, and melted butter. Gently stir in the eggs, salt, and remaining 1/2 teaspoon vanilla extract. Stir in 1 1/2 cups pecans. Pour pecan mixture over cooled cheesecake layer. Bake for 35-40 minutes, or until center is set and pecan pie layer is a rich brown color.
      5. Adapted from Southern Lady Magazine

 

BANANA CREAM TART

9 tbsp cold butter

1 cup all-purpose flour

1/8 tsp salt

2 to 3 tbsp ice water

6 egg yolks

4 1/2 tbsp cornstarch

3 cups milk

1/2 cup granulated sugar

3 bananas, peeled, sliced

4 cups whipped cream

1/4 cup salted caramel sauce

Cut 6 tablespoon butter into 1/2-inch pieces. In a food processor, mix flour and salt. Pulse cup-up butter until consistency of coarse meal. Pulse in ice water 1 tablespoon at a time until dough forms. Shape into 1/2-inch-thick disk. Wrap and chill 20 minutes.

Heat oven to 400 degrees. Grease a 9-in fluted ceramic tart pan. On a floured surface, roll dough to 12-inches round. Fit in pan. Prick. Line with foil and fill with pie weights. Transfer to a baking sheet and bake 15 minutes. Remove foil and weights. Bake until golden, 5 minutes. Cool. 

In bowl, whisk egg yolks and cornstarch together.

In a pot, mix milk and sugar; over medium-high bring to a boil. Whisk half of the milk mixture into the yolk mixture; stir back into the pot. Over medium-low, cook, stirring, until thick, 2-minutes. Remove from heat. Stir in remaining 3 tablespoons of butter and spoon mixture into crust. Cover, cool, and chill.

Place 2/3 of bananas on filling. Top with whipped cream, remaining bananas and drizzle caramel on top.

Woman's World 2026

 

1ST PRIZE WINNING CARROT CAKE

This recipe is from an old TOH magazine. A lady from Colorado sent it in with a note that she won 1st prize in a dessert contest with this recipe.

Cake:
1 can (8-oz) crushed pineapple
2 cups shredded carrots
4 eggs
1 cup sugar
1 cup packed brown sugar
1 cup canola oil
2 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
3/4 cup chopped walnuts

Frosting:
2 pkgs (8-oz each) cream cheese, softened
1/4 cup butter, softened
2 tsp vanilla extract
1 1/2 cups confectioners' sugar

Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat the carrots, eggs, sugars, oil, pineapple and reserved juice until well blended. In a small bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into pineapple mixture until blended. Stir in walnuts.

Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar until smooth. Spread over cake. 

Yield: 12 servings.

 

CREAM CHEESE PEAR AND ALMOND TORTE

1/2 cup butter, softened

1 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 brick (8-oz) cream cheese, softened
1 egg
1/2 tsp vanilla
1/2 tsp ground cinnamon
4 large fresh pears, peeled and sliced
1/4 cup sliced plain almonds

Preheat oven to 425 degrees.

Beat the butter and 1/3 cup of the sugar in a small bowl with mixer until light and fluffy.  Add both of the flours and mix well.  Press this mixture onto the bottom and an inch up the sides of a 9-inch springform pan.

Beat the cream cheese and 1/3 cup of the remaining sugar in the same bowl, using an electric mixer, until well blended.  Add the egg and vanilla; mix well.  Spread this mixture over the bottom of the crust. 

Mix the last 1/3 of the sugar with the cinnamon.

Place the sliced pears in a large bowl and toss with the sugar/cinnamon mixture to coat the pears. Arrange the pear slices over the cream cheese filling mixture and sprinkle with the almonds.

Bake torte at 425 degrees for 10 minutes.  Reduce the heat to 375 degrees and bake another 25 minutes or until the center is set.  Allow to cool completely then run a thin knife around the sides of the torte to loosen from pan.  Remove the sides.

Refrigerate the torte for at least 3 hours before serving.

To serve, slice into 12 equal wedges.

File Photo