Friday, June 27, 2014


Just got back from a fun day with Friend Janice going to estate sales.  Saw a lot, bought a little.  Enjoyed "touring" some of the homes.  One was built in 1925 and faces Ward Parkway.  It was probably the highlight of the day.

I did get home in time to share the recipe I made Tuesday to take to Hillcrest Thrift Shop.  The recipe is another one from Home Cookin', from the Kitchens of College UMC in Ventura, CA.  This one was contributed by Gladyce Manville.  The cookbook was compiled in 1991 and so many of the ladies are no longer living.  I am enjoying trying the recipes and remembering the lovely ladies.

Remember if you want to print the recipe using the print friendly button at the bottom of the post, it will allow you to remove the images.


3/4       cup margarine
1-1/4    cup brown sugar (I used 1/2 cup + 2 tablespoons brown sugar blend)
1/4       cup white sugar (I used 1/4 cup stevia)
3          eggs or 2 eggs + 1 egg white
1/2       cup buttermilk or sour milk
1          cup quick oatmeal
1-1/2    cup mashed banana (about 3 bananas)
1/2       teaspoon orange peel
2          cups flour
1          teaspoon baking soda
3/4       teaspoon baking powder
3/4       teaspoon salt


1/2       cup butter or margarine
1/4       cup milk
1          cup brown sugar (I used 1/2 cup brown sugar blend)
1-3/4    cup powdered sugar

Preheat oven to 350 degrees F.  Grease and flour 2 square pans or 1 rectangular (9 x 13-inch) pan.

Cream margarine and sugars.

Add eggs and orange peel; beat well.

Add dry ingredients (flour, baking soda, baking powder, and salt) alternately 
with buttermilk. (I usually do this three times always starting and ending with the dry mixture.)

Blend in oatmeal and bananas. 

Pour into prepared pan(s).

Bake 45 minutes for the rectangular pan and 35 minutes for the square ones.

Cool in pan on wire rack.

Prepare the icing:

Melt margarine in saucepan.

Add the brown sugar.

Boil over low heat for 2 minutes, stirring constantly.

Stir in milk.

Bring to a boil, stirring constantly.

Cool to lukewarm.

Add the powdered sugar 
and beat until thick enough to spread.

Spread over cooled cake.

Nuts may be sprinkled on top.

Store covered to keep the cake from drying out.

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