Banana Cake--Best Ever

2 ripe bananas
1 yellow cake mix
1 sm. pkg. banana creme instant pudding
4 eggs
1c. water
1/4c. cooking oil
1/2c. chopped nuts (optional)

Beat bananas until mashed.  Add eggs, water, and oil.  Stir in cake mix, pudding, and nuts.  Beat at medium speed for 3 min.  Pour into well-greased floured bundt cake pan.  Bake at 350℉ for 60-70 min. or until toothpick inserted into the center comes out clean.  Cake can be baked in a 13x9-inch pan for 50-55 min.

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Caramel-Filled Brownies

From Mrs. Fields Cookie Book

Brownies:

3oz. unsweetened chocolate

1/2c. butter

4 eggs

1&1/2c. sugar

1T. vanilla

1&1/2c. flour

 

Caramel:

1/4c. butter

1/3c. brown sugar, firmly packed

2T. corn syrup

1T. whipping cream

In a small saucepan, melt chocolate and 1/2c. butter over low heat, stirring constantly. Remove from heat.  Beat eggs in a large bowl using an electric mixer set on high speed until they thicken slightly.  Add sugar slowly.  Add vanilla and mix well.  Add chocolate-butter mixture, and beat on medium until uniformly brown.  Add the flour and blend at low speed until just combined.  Do not overmix.  Pour half of the brownie batter into the greased 8x8-inch baking pan.  Smooth top.  Bake at 325℉ for 15-20 min. or until top is firm.

To prepare caramel:  Heat butter, sugar, and corn syrup in heavy pan over medium heat, stirring constantly until sugar dissolves.  Increase heat to high and boil 1&1/2 min.  Remove from heat and stir in cream.  Keep warm.

Spread warm caramel evenly over top of baked brownie layer.  Pour remaining half of brownie mixture over caramel, smoothing the top.  Bake an additional 25-30 min. or until toothpick inserted in center comes cleanly out of top brownie layer.  (Some caramel may stick to the toothpick.)  Cool brownies in the pan, then cut into squares.

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Low Calorie Drink (Beverage)

1c. plain yogurt
1/2c. milk
1/2c. orange juice
1 banana

Combine in a blender and blend well for 30 seconds.

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Waffles

3c. flour
5t. baking powder
1t. salt
2T. sugar
4 eggs
2&1/2c. milk
1&1/2t. vanilla
2/3c. melted shortening or butter


Sift together flour, baking powder, salt, and sugar.  In a small bowl, beat eggs well.  Add milk and vanilla.  Stir well.  Then add mixture to dry ingredients.  Blend well.  Add cooled melted shortening.  Mix only until blended.  Follow instructions on waffle iron to cook the waffles.

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White or Wheat Bread

*This recipe is for Bosch machines.  If using a KitchenAid mixer, the recipe needs modifications.  See below the recipe for the modifications.

6c. hot water (not boiling)
6c. flour
1/2c. gluten or 1-2c. white flour (only if making whole wheat bread) 
2/3c. cooking oil
2/3c. honey
2T. fast instant yeast
2T. salt
2T. lecithin (optional)
6-10c. additional flour 
1/2-1c. barley flour in place of an equal amount of wheat flour (optional, makes bread moister)-KitchenAid machines.  For Bosch machines, use at least 1c. barley flour

Turn oven on warm and spray the bread pans and the counter with nonstick cooking spray.  Put the 6c. hot water and the 6c. flour in the mixing bowl and begin to mix with dough hooks.  Add the gluten or 1-2c. white flour (if making whole wheat bread), the oil and the honey.  Then add the yeast and wait 15 seconds before adding the salt.  Then add the lecithin.  Add the remaining flour until the dough start pulling away from the sides of the bowl.  The dough should be sticky to touch and taffy-like but should spring back if touched with a greased finger.  When it reaches this stage, knead the dough 6-8 min. in the machine.  Divide the dough into four loaves and  put them in the pans.  Turn the oven off and put the pans in the oven for 25 min. or until the bread doubles in size.  Turn the oven on again at 350℉ and cook for 1/2 hour.  Begin timing as soon as the oven is turned on, not after the oven has heated up.  Makes 4 loaves.

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**If using a KitchenAid mixer, the recipe must be cut in half except for the yeast.  Also, start with 6&1/2c. flour in the bowl with the 3c. water.  After the rest of the ingredients have been added, add the remaining 1/2-3/4c. flour until the dough is the correct consistency.

Honey Graham Torte (Layered Cake)

2c. Sunshine Honey Graham Cracker crumbs (approximately 30-33 squares)
1c. flour
1c. sugar
3&1/2t. baking powder
3/4t. salt
1&1/2t. vanilla
3/4c. soft butter or margarine
1c. milk
3 eggs

Crush crackers with rolling pin between wax paper.  Measure 2c.  Combine crumbs with the flour, sugar, baking powder, and salt in a mixing bowl.  Mix well.  Add vanilla, butter, and milk.  Beat on lowest speed of electric mixer until crumbs are moistened; then beat on medium speed for 2 min.  Add eggs and beat 1 min.  Pour batter into 2 greased and floured 9-inch cake pans.  Bake at 375℉ for 30-35 min. or until toothpick inserted into the center comes out clean.  Cool cake thoroughly before frosting.  Refrigerate cake after frosting.

Frosting:
1 pkg. (4 serving size) chocolate instant pudding
1 envelope whipped topping mix
1&1/2c. cold milk

Combine ingredients in medium size bowl.  Beat 1 min. on lowest speed of electric mixer.  Then beat 4 min. on high speed.

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Fluffy Rolls

1c. shortening
3/4c. sugar
1c. hot water
2 eggs
2T. dry yeast
2c. lukewarm water
7&1/2-8c. flour
1t. salt

Melt the shortening (DO NOT BOIL).  Add sugar and cool to lukewarm.  Dissolve yeast in lukewarm water.  Stir in to sugar/shortening mix.  Add eggs and hot water.  Stir well.  Sift flour and salt, then add, blending until dough becomes sticky.  Gradually add remaining flour just to take stickiness out.  Knead lightly and place dough in a warm place to rise for about 2 hours.  Punch down and shape into rolls.  Place rolls on greased baking sheet and let rise 1&1/2 hours.  Bake at 400℉ for 10-12 min. or until golden brown.  Makes 5 dozen rolls.

* To shape crescents, divide the dough into two balls.  Shape and cut like a large round pizza.  Roll triangles from the wide end to the pointed end.  Place on cooking sheet with pointed end tucked under.

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