FROSTED BANANA BARS

1/2 cup butter, softened
2 cups granulated sugar
3 large eggs
1/2 cups mashed ripe bananas (approximately 3 med to large)
1 tsp vanilla extract
2 cups all-purpose flour*
1 tsp baking soda
dash of salt

Preheat oven to 350 degrees.
Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, bananas, and vanilla.

Combine the flour, baking soda, and salt; stir into the butter mixture just until blended.

Pour into the prepared baking pan. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in pan on a wire rack.

FROSTING:
1 brick (8-oz) cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
2 tsp vanilla extract

Beat cream cheese and butter together until fluffy. Beat in the powdered sugar and vanilla until mixture is smooth. Spread over the cooled bars.

Cut into 36 bars for serving.

From a 1994 TOH magazine.

CHOCO-COCO PECAN CRISPS

This recipe is from a 1993 Tupperware Cookbook. It makes about 6 dozen cookies.

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tsp vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa
1/2 tsp baking soda
1 cup chopped pecans
1 cup flaked coconut

Cream butter and sugar in a large bowl until blended. Beat in the egg and vanilla.

Combine flour, cocoa, baking soda and pecans in small bowl until well blended. Add to the creamed mixture, blending until stiff dough is formed.

Sprinkle the coconut on a work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2-inches in diameter; roll in coconut until thickly coated. Wrap tightly; refrigerate until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)

Preheat oven to 350 degrees.
Line cookie sheets with parchment paper or leave ungreased.

Cut rolls into 1/8-inch-thick slices and place 2-inches apart on the cookie sheets. Bake at 350 degrees for 10 to 13 minutes or until firm but not overly browned.

Remove cookies from cookie sheets and cool completely on wire racks.

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LEMON-BLUEBERRY BLOMDIE BARS

3/4 cup unsalted butter

2-oz white chocolate, finely chopped

1 cup packed brown sugar

1 tsp lemon zest, plus more for garnish

2 tbsp plus 4 tsp fresh lemon juice (1 large lemon)

1/2 tsp kosher salt

1 egg

1 egg yolk

1 tsp vanilla extract

2 cups flour

1 cup fresh blueberries

2/3 cup powdered sugar, sifted

Preheat oven to 350-degrees. Grease a 9-inch square pan and line with parchment paper, leaving 1-inch of overhang.

Melt butter in a small saucepan over medium heat. Reduce heat to low. Stir in white chocolate until melted and combined. Transfer butter mixture to a large bowl. Whisk in brown sugar until smooth. Whisk in lemon est, 2 tablespoons lemon juice, and salt until combined. Whisk in egg, egg yolk and vanilla. Stir in flour. Gently fold in blueberries with a silicone spatula.

Spread the batter in an even layer in the prepared pan. Bake until golden brown, 35 to 40 minutes. Remove from oven to a wire rack and let cool at least 15 minutes.

To serve, lift blondies out of pan using the parchment paper overhang. Transfer to a cutting board.

For glaze, whisk together powdered sugar and remaining 4 teaspoons of lemon juice in a small bowl until smooth. Drizzle over blondies and garnish with additional lemon zest.

To serve, cut into 9 squares. May be stored in an airtight container up to 3 days.

recipe and photo allrecipes 2025

PARTY MEXICAN HOT CHOCOLATE

9 cups milk

1/2 cup firmly packed dark brown sugar
2 (3.5-oz each) bittersweet chocolate, chopped fine
1/3 cup unsweetened cocoa powder
3 tbsp instant espresso powder
1 1/2 tsp ground cinnamon
2/3 cup coffee liqueur, optional
Spray can whipped cream for garnish
Whole Vanilla Bean Pods for stir sticks, optional

In a Dutch oven combine the milk, brown sugar, bittersweet chocolate, cocoa powder, espresso powder, and cinnamon.  Cook over medium heat, do not boil, for about 10 minutes until the sugar is dissolved and the chocolate is melted.  Stir often during cooking.

Remove chocolate mixture from the heat and whisk vigorously until you have a frothy hot chocolate.  Pour immediately into mugs and stir in a splash of the coffee liqueur, if using.  Top with whipped cream.  Add a vanilla bean stick to each mug as a stirrer, if desired.  It will release a vanilla taste into the hot chocolate.

For a decorative touch sprinkle some cinnamon or shaved chocolate over the whipped cream, if desired.

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TRIPLE LAYER COOKIE BARS

1 1/4 cups all-purpose flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup cold butter
2 eggs

TOPPING:
1 pkg (7-oz) flaked coconut
1 can (14-oz) sweetened condensed milk
2 cups semi-sweet chocolate chips
1/2 cup creamy peanut butter


In a large bowl, combine the first six ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 13-in. x 9-in. baking pan.
Bake at 350° for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
While brownie layer bakes, melt chocolate chips and peanut butter; stir until smooth. Spread over brownies. Cool on wire rack. Cut into bars. 

Yield: 2-3 dozen.

This is a TOH recipe from 1994.

RED VELVET CHEESECAKE

Here is a recipe for those of you who don't mind putting a little work into your cakes. This yummy recipe is from Grandmother's Kitchen.

For the Cheesecake:
32 ounces cream cheese, at room temperature
1 /4 cups granulated sugar
4 eggs, at room temperature
3/4 cup heavy cream
1 tablespoon vanilla extract

For the Red Velvet Cake:
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 eggs
1/4 cup + 1 tablespoon unsweetened cocoa powder
6 tablespoons red food coloring (liquid)
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon distilled white vinegar

For the Cream Cheese Frosting:
1 cup butter, at room temperature
8 ounces cream cheese, at room temperature
5 cups powdered sugar
2 tablespoons vanilla extract

1. Make the Cheesecake: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. Put a pot of water (or a tea kettle) on to boil.
2. Using an electric mixer, beat together the cream cheese and sugar at medium speed until completely smooth, about 3 minutes. Add the eggs one at a time, beating for a minute or so after each addition, and scraping down the sides of the bowl as needed. Add the heavy cream and vanilla extract, and beat until completely incorporated.

3. Pour the batter into the springform pan; place the springform pan into a larger pan, such as a roasting pan, and pour the boiling water into the larger pan until the water comes about halfway up the side of the springform pan.

4. Bake until the cheesecake edges are set but the middle still jiggles a bit, about 45 to 55 minutes. Turn the oven off, but leave the cheesecake in the oven with the door closed for 1 hour. At this point, remove the cheesecake from the water bath and place the springform pan on a cooling rack to cool to room temperature. Place the cheesecake in the refrigerator until well-chilled, at least 4 hours or overnight.

5. Make the Red Velvet Cake: Preheat oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms of the pans with a parchment round, butter the parchment paper, and then flour the pans.

6. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the eggs one at a time, mixing for about a minute after each addition. Scrape down the bowl and beat until well incorporated.

7. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

8. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining buttermilk and flour. Beat on high until smooth.

9. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

10. Divide the batter evenly between the two cake pans and bake for about 30 minutes, or until a thin knife or skewer inserted into the center comes out clean. Cool for 10 minutes and then remove cakes from the pans and place them on a cooling rack to cool completely.

11. Make the Frosting: Using an electric mixer with the whisk attachment, whip the butter and cream cheese on high speed for about 5 minutes, scraping down the bowl as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the vanilla and mix to combine. Increase the speed to medium-high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

12. Assemble the Cheesecake: If needed, level the tops of the red velvet cake layers with a serrated knife or cake leveler so that the tops are level and not domed. Next, slice the cheesecake in half horizontally to create two layers. Place one layer of the red velvet cake on your serving plate. Spread a very thin layer of the cream cheese frosting over it (it creates a type of glue so that the layers stick together and don’t slide around). Top that with one layer of the cheesecake, and again top with a very thin layer of frosting. Repeat, adding the second red velvet layer, and then placing the second cheesecake layer on top, with a layer of frosting between them. Using the remaining frosting, cover the cake in frosting and decorate as desired. Refrigerate until ready to serve. Refrigerate any leftovers.

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APPLE-CINNAMON MONKEY BREAD

This is a yummy recipe from Pillsbury.

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

 

1

medium tart apple, peeled, chopped

 

1/2

cup sugar

 

1 1/2

teaspoons ground cinnamon

1/4

cup butter, melted

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.

Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters.

Place apple in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to apple; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.

Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

PD's HOLIDAY CHERRY CHEESECAKE

This recipe is very good any time of year. Forget holiday in the title.

• 1 cup walnuts, chopped
• 1 1/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup shortening
• 1/2 cup sweetened coconut flakes
• 2 (8 oz) packages cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 (21 oz) cans cherry pie filling

Preheat oven to 350°F.

For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form and add 1/2 cup of nuts to crust, and 1/2 of the coconut into crust mixture. Mix well and remove 1/2 cup of the crust mixture and set aside with the remaining nuts and coconut. This will be used for the topping. Press the crust mixture into a pie pan. Bake for 10 minutes, or light golden brown.

Beat together cream cheese, sugar, eggs, vanilla and pour into baked crust. Smooth it over the crust. Bake for another 15 minutes. Pour cherry pie filling over the cheesecake, and smooth over. Sprinkle reserved crust mixture over cherry pie filling. Bake 15 minutes more and then let cool. Refrigerate overnight. Cut and enjoy.

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