ROASTED BANANA BARS WITH BUTTER – PECAN FROSTING

Bars:
2 c. sliced ripe bananas (about3)
1/3 c. packed dark brown sugar
1 T. butter, chilled and cut into small pieces
9 ounces cake flour ( about 2 ¼ c.)
¾ t. baking soda
½ t. baking powder
¼ c. nonfat buttermilk
1 t. vanilla
½ c. butter, softened
1 ¼ c. sugar
2 large eggs
baking spray with flour
FROSTING:
¼ c. butter
2 c. powdered sugar
1/3 c. (3 ounces) 1/3 less fat cream cheese, softened
1 t. vanilla
¼ c. chopped pecans, toasted

1. preheat oven to 400*
2. To prepare bars, combine banana, brown sugar, and 1 T. butter in an 8 – inch square baking dish. Bake at 400* for 35 minutes, stirring after 17 minutes. Cool slightly.
3. Reduce the oven temperature to 375*.
4. Weigh or lightly spoon cake flour into dry measuring cup. Combine 9 ounces (2 ¼ c.) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 t. vanilla in another medium bowl. Place ½ c. butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture.
5. Pour batter into a 13 x 9 inch baking pan coated with spray. Bake at 375* for 20 minutes or until a toothpick comes out clean. Cool completely in pan on a wire rack.
6. To prepare frosting, melt ¼ c. butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 t. vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.
7. Makes 2 dozen. Serving size 1 bar. 5 pts per serving.

ORANGE DESSERT CAKE
Box orange cake mix; mix and bake as directed
1 lg box orange jello mixed with 2 c. boiling water and 7 oz of 7 – up
fork holes on top of cake and pour jello over top. Regrigerate;when cool spread top with
1 small box vanilla pudding
½ c. milk
when thickened add a pint of cool whip
Keep refrigerated

BETTER-THAN-SEX-CAKE

1 yellow cake mix
1 20 oz can crushed pineapple
¾ c. sugar
2 pkgs. Instant vanilla pudding
3 c. milk
1 tub cool whip

bake cake according to directions. Meanwhile in sauce pan combine pineapple with juice and sugar, cook over medium heat for 20 minutes. When cake is done remove from oven and pierce top with fork. Pour pineapple over all. Cool completely. Combine pudding with milk, blend until thick. Spread over cake and top with whipped topping. Refrigerate 12 to 24 hours before serving.

NO BAKE CHEESE CAKE

1 Graham cracker crust
2 t. vanilla
1/3 c. sugar
1 c. sour cream
1 8 oz tub cool whip
1 8 oz softened cream cheese
Beat cream cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in topping, blend well and Spoon into crust. Chill
Top with cherries, strawberries, or blueberries

MISSISSIPPI MUD CAKE

4 eggs Joy Edwards
1 c butter
2 c. sugar
1 tsp. vanilla
1 ½ c. flour
¼ c. cocoa
dash salt

FROSTING:
3 T butter
3T cocoa
1 T corn syrup
1-2 T milk
1 c. powdered sugar
½ t.vanilla

Grease 9 x 13 pan, Bake 30-35 minutes @ *350 . Combine in a large bowl. Eggs, butter sugar and vanilla. Mix at medium speed until light and fluffy. Add flour, cocal and salt. Beat until blended; Bake. Immediately spoon in marshmellow crème frost when cool and sprinkle with nuts.

ANGLE FRUIT CAKE

ANGLE FRUIT CAKE

1 pkg. angel food cake mix
1 20 oz can crushed pineapple
Mix together and pour into 9x13 pan. Bake @ 350 * for 30 to 40 minutes. Place pan upside down until cool. Makes 12 serving 3 pts.

PUMPKIN SHEET CAKE

PUMPKIN SHEET CAKE
2 c. sugar
1 ½ c oil
4 eggs
2 c. pumpkin
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
Mix well, Bake @ 375* for 30 minutes.
FROSTING
1 8 oz. pkg. cream cheese
1 cube butter
1 tsp. vanilla
1 lb. powdered sugar

CARROT CAKE

CARROT CAKE

4 eggs
2 c. sugar
1 ½ c. oil
Mix well, then add
2 c. flour
2 tsp. soda
1 tsp. salt
Alternate flour mixture and
3 c. shredded carrots into we mixture. Mix well add
1 TBS. vanilla
Bake @ 325 * for 30 – 40 minutes. (3 8” cake pans, or cookie sheet)

FROSTING
¾ c. butter
6 oz. cream cheese
Melt, then add
1 lb. (3 ½ c.) powdered sugar, sprinkle with chopped nuts