Biscoff Banana Bread

Ingredients

• ¼ cup unsalted butter, softened
• ¼ cup Biscoff Spread or Cookie Butter
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 medium bananas, mashed
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Pre-heat the oven to 350. Butter two 8 X 41/2″ loaf pans.
2. In a large bowl cream the butter and Biscoff Spread. Add the sugars. Slowly beat in the eggs. Then add the vanilla.
3. Dump in the flours, baking soda, and salt.
4. Mix until just combined.
5. Divide the batter between the two prepared loaf pans and bake for 30 minutes. Check them at the 25 minute mark– a toothpick inserted into the center should come out clean.
6. Let the loaves cool for at least 5 minutes (or completely) before turning them out of the pans. Wrap the cooled bread tightly and it will stay moist for days!!
7. Serve with more Biscoff Spread.

Lemon Cake

Ingredients

1 Duncan Hines moist deluxe lemon cake mix

1 cup water

1/3 cup lemon juice

3 eggs

1 cup buttermilk

1 box lemon instant pudding mix 

Directions

Preheat oven to 350F. Grease a 13x9 inch baking pan. Combine cake mix and pudding mix in a bowl. In another bowl mix water, lemon juice, eggs and buttermilk together. Add wet ingredients to the dry ingredients and mix well. Pour cake batter into the pan and bake for 32-35 minutes.

There is supposed to be a lemon glaze that is put onto the cake once it has cooled a bit. It was supposed to be really sweet so I decided to make my own using about 1 cup confectioner's sugar with a couple of tablespoons of lemon juice. I think the cake would taste just as good without a glaze. 

            

Zucchini - Yogurt Loaf

Ingredients

1 cup walnuts

2 cups all-purpose flour

1.2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cups sugar

2 large eggs

1/2 cup vegetable oil

1/2 cup fat-free plain Greek yogurt

1 cup coarsely grated zucchini

Directions

1. Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. 
2. In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving

Old Fashioned Molasses Cake

2 tablespoons reduced-fat butter, softened
1/4 cup sugar
1 egg
1/2 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup hot water
9 tablespoons fat-free whipped topping

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon, and salt; add to butter mixture alternatively with water and mix well.

Transfer to a 9 inch square baking pan coated with cooking spray. Bake at 350F for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack. Cut into squares, garnish with whipped topping.

1 piece with 1 tablespoon of whipped topping is 148 calories and only 2 grams of fat.

Strawberry Banana Bread

Ingredients

• 1 cup fresh strawberries
• 1-1/2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 1/4 cup yogurt
• 1/2 cup chopped pecans
• 1 mashed banana

Instructions

1. Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil, banana, yogurt and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
4. Bake for 55-60 minutes, or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn loaf out, and cool completely.

Cherry Fluff

Ingredients
1 package (8oz.) cream cheese, softened
1 can crushed pineapple, undrained
1 can cherry pie filling
1/2 cup chopped pecans
1 carton frozen whipped topping, thawed

Directions
In a large bowl, beat cream cheese and pineapple. Stir in the pie filling and pecans. Fold in the whipped topping. Spoon into individual dessert dishes. Garnish each with additional  whipped topping and a cherry if desired. Cover and chill until ready to serve.

Blueberry Muffins

Ingredients

3/4 cup milk
1/4 cup lemon juice
2 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1 cup fresh or frozen blueberries

Directions

In a small bowl, mix milk and lemon juice; set aside. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir in flour mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 22-24 minutes or until center of muffin springs back when lightly touched.
Makes 1 dozen.

Double Chocolate Banana Bread

Ingredients

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed bananas (about 3)

1 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

Directions

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.