3-INGREDIENTS CHOCOLATE BANANA BREAD (SF)

 It has been way too long since my last post (please forgive me). Who would have thought that a hailstorm could cause so much stress but it did. March 10th. I don't think I will ever forget that date. "White Lightening" (my 2018 Ford EcoSport with only 43k miles on it) was totaled due to 4 - inch hailstones. The ordeal I went through trying to replace my car was a learning experience and extremely stressful. The roof on our house had to be replaced also. 

The latter wasn't so stressful except it was suggested I might want to secure my knick-knacks so they wouldn't get broken and because of the stress I was dealing with the car situation, it wasn't until the beginning of June that I got everything back up. (Actually my counted crossstitched covered bridges are still not up, but they hang in the hall and it is easy to just walk past where they should be hanging.) FYI, I don't think it was necessary for me to pack everything up but I appreciate the thoughtfulness of Josh Woods, our roofer.

I have a couple of more recipes I need to write up and will try to get to them soon. This recipe I made a couple of weeks ago using a SF yellow cake mix for the Cafe Treats but I forgot to take a picture of the finished baked loaves. I had a bowlful of bananas that had ripened and a SF Devil's Food cake mix so I decided to make Chocolate Banana Bread. (My diabetic friends appreciate that.) 

As with any of my recipes using a cake mix and I use the Zero-Sugar ones, you can use a regular cake mix instead. I think it might be fun to try using a cake mix that is not just yellow or chocolate. Let me know if you decide to try that.

I made two larger mini-loaves this time. The first time I made three mini-loaves. I took one of the chocolate loaves to share with my Morning Walkers on Monday. They especially enjoyed it. I know you will also if you give the recipe a try. (The loaves I made for the Cafe Treats using a Zero-Sugar yellow was also well received in the Cafe.)

Print recipe. 

3 INGREDIENTS CHOCOLATE BANANA BREAD (SF)

1-1/2       cups mashed ripe bananas (3 to 4 depending on size)

2             large eggs

1             pkg Zero Sugar Devil's Food Cake mix (may use a regular cake mix, any flavor)

Preheat the oven to 350 degrees F. Spray one large loaf or 2 - 3 mini loaf pans with non-stick cooking spray. Set aside.

Add the mashed bananas to a large mixing bowl and

then add the two eggs.

Stir until mixture is completely combined.

Slowly add the cake mix stirring each time until generally blended. Continue adding small amounts until all of the cake mix has been added.

Divide the batter evenly among the pans and bake for 45 minutes for mini loaves or  50 - 55 minutes for a single loaf. Start checking about 5 minutes before baking time is up so that you don't overbake but so that the bread is done especially the small mini loaves.  

Cool in pan(s) on wire rack for a bit before removing to finish cooling. 

Wrap in foil and store at room temperature. Place in a freezer bag when completely cool if freezing smaller loaves.

Slice when ready to serve. YUMMY!!!

 

QUICK & EASY CHERRY CRISP

 

Saturday was the last Firehouse Market in Platte City for 2025. They move some of the pumper trucks out so the people can set up their products they have for sale. When it is cold, the water might free and they don't want that to happen if they get a call with a fire. Anyway we have missed the last couple of months and since it will be Christmas soon, the room was full with merchandise. I decided I was going to be generous this time to support the local merchants.

It was really fun and I did buy a number of things. Afterwards we stopped by Roxanne's for lunch which is always nice. We always enjoy seeing the desserts in the case as you come in the door. Our waitress asked us if we wanted any dessert after we finished our meal, but we told her no. As we got in the car I told Wayne I would make him something when we got home and asked him what did he want. He didn't think too long before he said Cherry Crisp. I said "fine".

This recipe is super easy and some might wonder why I would share it since it isn't anything special. Well, I decided to share it for two reasons: 1) the next time I want to make it, I can find the recipe here and 2) Easy as it is, I had to search for a recipe for the crisp part online myself.

It is really an easy crisp recipe that is one of those versitle ones that allows you to use any fruit pie filling you like. I made ours sugar free but of course you don't have to. My pie filling was no-sugar-added and I used truvia brown sugar.

I ate mine plain while still warm and Wayne added strawberry ice cream. It was the only flavor we had. He said it was good.

Print recipe.

QUICK & EASY CHERRY CRISP

1     (21 - ounce) can cherry pie filling (or your favorite)

2/3 cup brown sugar (1/2 cup would work)

1/2  cup flour

1/2  cup rolled oats

3/4 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1/3  cup melted butter

1/4  cup chopped pecans (I used about 1/2 cup)

Preheat the oven to 350 degrees F. Lightly spray a 2 - quart baking dish with non-stick cooking spray.

Pour the pie filling into the dish and spread evenly. You could use any fruit pie filling. I used a No Sugar Added Cherry pie filling.

Stir together the brown sugar, flour, oats, cinnamon, and nutmeg in medium sized bowl. Melt the butter in the microwave for about 30 seconds. Stir if necessary to finish melting.

Pour into the bowl with the dry ingredients and stir until all dry ingredients are moist.

Sprinkle the mixture over the top of the pie filling.

Chop the pecans and sprinkle over the top.

Bake for about 30 minutes. Cool slightly before eating.

Enjoy with or

without ice cream.

APPLE PIE CAKE

 I love baking in the fall. Your kitchen is full of delicious smells without feeling so hot. And what says fall better than apples and cinnamon. Well, maybe pumpkin and spices but I will leave those for another day.

Yesterday was canasta afternoon with friends and Friend Fran was hosting. Since I make the dessert for her to serve since she doesn't do much cooking anymore, I have been on a search for several days trying to find something to bake.

This recipe was called Apple Pie Bread and it was supposed to be baked in two loaf pans.  That would have been okay, but I really preferred to have something a little more inviting than a slice of quick bread. Problem solved as I decided to make a Bundt cake instead.

I have a fancy Bundt pan which may or may not be an actual Bundt  brand, that I bought a few years ago from Hillcrest Thrift Shop that I like to use as the shape is a little different from the traditional Bundt pan. Some cakes that I have cooked in it didn't really show off the design because the batter was less, but that was no problem with this recipe. Since boxed cake mixes are smaller than they used to be, the added cup of flour added volume to the batter and filled the pan up nicely.

I was really pleased with how it turned out. The only thing I might have done differently is making a powdered sugar glaze and drizzled over it, but another friend who was filling in to make six players, can't do dairy. I just sprinkled the powdered sugar over it which soaks up after a while because the cake is so moist.

My friends really enjoyed it too.

Print recipe.

APPLE PIE CAKE

1     (21 ounce) can apple pie filling (No-Sugar-Added apple pie filling works)

1      box yellow cake mix (Sugar Free works)

4     eggs

1      cup self-rising flour *

1      tablespoon cinnamon

1      medium apple, peeled, cored, and chopped

Cinnamon/sugar for topping

*or 1 cup all-purpose flour + 1-1/2 teaspoon baking powder+1/4 teaspoon salt

Preheat the oven to 325 degrees F. Grease and flour a Bundt pan. Set aside.

Whisk together in a large bowl the cake mix, flour, and cinnamon.

If substituting the all-purpose flour for the self-rising flour, premix the all-purpose flour, baking powder, and salt before adding it the cake mix.

Mash the apple pie filling so that the apple slices are in chunks.

Lightly beat the flour eggs together in a smaller bowl. Add the pie filling and the eggs to the dry ingredients stirring just until combined. 

Fold in the chopped apple. 

Make sure all of the dry ingredients are mixed in.

Pour batter into the prepared pan and spread out evenly.

Sprinkle cinnamon sugar mixture over the top of the cake.

Bake for 60 minutes or until a toothpick comes out clean when inserted in the cake.

Cool 20 minutes in pan on a wire rack

before removing to platter. 

Allow the cake to cool. 

This is a very moist cake so just before cutting to serve, dust the top with powdered sugar.

OATMEAL COCONUT/NUT RAISIN COOKIES (GF/DF)

 Six months surely can go by quickly. Seems like I just had my teeth cleaned yesterday. If you follow me, you know that I always take a treat to the dental staff. I tell them it is a bribe so they won't hurt me. They never have, but there is always a first time for everything. (Just kidding.) I enjoy seeing and hearing their pleasure when they try them. One of the hygienists needs GF and another one prefers little or no sugar. So I am always looking for a recipe that meets those requirements or I can make it with substitutions to meet those requirements.

This recipe came from an older small booklet type Pillsbury County American Cookbook. I just made sure the ingredients were GF and substituted sugar substitutes. I usually don't add nuts to their treats just in case. Since the recipe called for a whole cup of chopped nuts, I felt I needed to substitute something so the consistency would be similar. I had unsweetened coconut so I added a half a cup of it for the nuts. (We like coconut in our treats.)

Since the recipe called for shortening, I didn't expect the cookies to spread. I left the cookie dough for the first pan as a "dollop", but then the next three pans, I flattened the dough with my fingertips as I liked the looks of the "flatter" cookie than the "dropped" cookie. 

Print recipe.

OATMEAL COCONUT RAISIN COOKIES (GR)

3/4     cup shortening

1          cup firmly packed brown sugar (I used truvia brown sugar complete)

1/2      cup sugar (I used stevia)

1          egg

1/4      cup water

1          teaspoon vanilla

1          teaspoon cinnamon

1/2      teaspoon cloves

1          cup pancake mix (I used a GF pancake and baking mix)

1          cup chopped nuts (I substituted 1/2 cup unsweetened coconut)

2         cups rolled oats (I used GF rolled oats)

1          cup raisins (Mine were GF)

Preheat the oven to 350 degrees F. Grease or line two cookie sheets with parchment paper. Set aside.

Cream the shortening, brown sugar, and sugar in a large mixing bowl until soft and creamy (about 2 minutes).

Scrape the sides of the bowl as necessary.

Add egg, water, vanilla, cinnamon, and cloves.

Blend until completely mixed up.

Lightly spoon the pancake mix into a measure cup and level off.

Add the pancake mix,  oats, raisins, and nuts or coconut. Mix until blended.

Using a tablespoon cookie scoop, scoop the dough and flatten off before dropping 2 inches apart on the prepared cookie sheet.

Cookies do not flatten much so if you prefer a flatter cookie, press lightly with finger tips to have a flatter cookie.

Bake 12 minutes or until golden brown on the edges.

Immediately remove from cookie sheets and cool on wire racks.

Makes almost 4 dozen cookies.

No changes for high altitude (above 3500 feet)

MAKEOVER SWEET HUMMINGBIRD CAKE

 

I love a moist, rich cake that is simple to make. And if it is sugar-free or no-sugar-added, that makes even better since Wayne and I try to reduce our sugar intake. I know everyone isn't like us though so if you want to use a banana cake mix that will have lots of sugar, feel free to do so. The cake will still be moist and rich and simple to make. You can also use the vanilla frosting in a container that has sugar to use. (If I wanted to use one that wasn't SF though I would use the cream cheese variety.)

I made the cake for the canasta group that met at our house on Tuesday on Monday so it would be even more moist. I knew they would be excited about the choice and they were. Friend Vicky wasn't there so it was just four of us. That meant there was more leftover for us, but I did send some home with Friend Fran and to Friend Janice's husband Leon to enjoy.

Print recipe.

MAKEOVER SWEET HUMMINGBIRD CAKE

1       8 - ounce can of crushed pineapple (or 1 cup with some juice from a larger can)

1/2   cup mashed ripe banana (1 banana)

1/4   cup milk

2       eggs

1       teaspoon banana flavoring

1       Sugar Free yellow cake mix (or banana cake mix)

1       6  - ounce can sugar free vanilla frosting

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan. (I used Baker's Joy spray.) Set aside.

Beat together the first five ingredients ( crushed pineapple - banana flavoring ) in a large mixing bowl at low speed until

completely blended.

Add the cake mix and beat at medium speed for 2 minutes.

Scrape the sides of the bowl.

Pour batter into the pan and smooth out evenly. 

Bake for 50 minutes or until a toothpick comes out clean when inserted in the center. (Cake will also be pulling away from the edges of the pan.)

Cool 15 minutes in the pan on a wire rack. Then remove the cake from the pan and continue to cool completely on the wire rack.

Remove the plastic lid and the foil seal on the container of frosting, and microwave for 15 to 20 seconds or until pourable. Let rest for1 minute and then drizzle over the cake allowing around the center of the cake allowing the frosting to drizzle down the inside center and outer edge. 

Chop some pecans and sprinkle over the top. Press lightly to make sure they will stay on.