Chocolate chip Banana Muffins

(adapted from a recipe from Cooks.com)

1 stick butter, softened (or 1/2 c. butter)

3/4 c. sugar

2 eggs

1 tsp. baking soda

1/2 c. sour cream

2 bananas, mashed well

1 1/2 c. flour

1 tsp. baking powder

1 tsp. vanilla

1 (6 oz.) pkg. Nestle's semi-sweet chocolate morsels

Paper muffin cups

1. Preheat oven to 350 degrees. Line muffin pan with paper liners.
2. Cream the butter and sugar with a mixer. Add eggs and mix well.
3. Dissolve baking soda in the sour cream. Let it "rise" for a minute, then add it to the butter and egg mixture. Mix well with beater on medium speed. Add bananas and blend in.
4. Add flour and baking powder together. Mix in thoroughly, but no longer than necessary. Add vanilla. Stir in chocolate chips by hand. Fill muffin cups. Bake for 20 minutes. Recipe makes approximately 1 1/2 dozen.

Banana Pancakes

Ingredients:
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon and 1 teaspoon baking powder
1/2 teaspoon salt
2 egg, beaten
2 cups milk (I use buttermilk, but you can use any)
1/4 cup vegetable oil
4 ripe bananas, mashed

Directions:

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.


2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
   Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.


3. Cook until pancakes are golden brown on both sides; serve hot.

Oatmeal Pancakes

Ingredients:

1 cup quick cooking oats
1 cup all-purpose flour (or sub whole wheat flour)
1/4 cup packed brown sugar
3/4 tablespoon baking powder
1 1/4 teaspoons salt
1/2 tablespoon ground cinnamon
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
2 eggs, beaten
1 cup Milk

Directions:

1. Preheat a lightly greased griddle over medium low heat.
   
2. In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, salt, cinnamon and cream of tartar.
   
3. In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with milk, and mix thoroughly, creating a batter.
   
4. Pour batter, 1/8 cup at a time (or 1/4 if you like large pancakes), onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.

Cherry Swirl Coffee Cake

Top: Cherry Coffee Cake, Bottom: Blueberry Coffee Cake

Ingredients:
Coffee Cake:
1-1/2 cups granulated sugar
1 cup butter (2 sticks), room temperature
1-1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 large eggs
3 cups all-purpose flour
1 can (21 oz) cherry pie filling (or alternative fruit)


Glaze:
1 cup powder sugar
1 or 2 teaspoons milk


Directions:

1. Heat the oven to 350 degrees. Prepare either a 15x10 in pan or 2-9x9 in pans by spraying them with cooking spray

2. In a large bowl, beat all the cake ingredients except the flour and the pie filling with an electric mixer for about 3 minutes. Add the flour and mix. The dough will be stiff.

3. Spread 2/3 of the mixture evenly into the pan(s). set the other 1/3 of the mixture aside. Spread the pie filling over the dough. The pie filling would cover the entire cake. Spread it as much as you can. With the remaining dough, drop mounds on to the cake, about 2 inches apart, over then entire cake. (It will give the cake a fun 3-dimensional look).

4. Bake for about 45 min or until you can put a toothpick through the cake and come out clean.

5. While the cake is baking, in a small bowl, mix the glaze ingredients with a spoon until it is smooth and thin enough to drizzle. Over the warm coffee cake, drizzle glaze from the tip of a tableware teaspoon, moving back and forth to make thin lines of glaze. Cut and serve.

Number Of Servings: 18 bars

Preparation Time:prep - 20 mins, start to finish: 1 hour, 5 minutes

Thanks to Camille S. For donating this recipe

Streusel Topped Blueberry Muffins

Ingredients:

Streusel Top:

1/4 Cup Flour

1/4 Cup Brown Sugar

1/4 Teaspoon Cinnamon

2 Tablespoons cold butter

Muffins:

3/4 cup milk

1/4 vegetable oil

1 egg (large)

2 Cups Flour

1/2 Cup Sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 can fresh, canned (drained) or frozen blue berries (I used 1/2 can blueberry pie filling)

Directions:

1. Heat the oven to 400 degrees. Place a paper baking cups in each of 12 regular-size muffin cups.

2. In a medium bowl, mix the streusel topping ingredients (minus the butter) until they all blend together. Cut the butter into the mixture and (using a fork or your hands) mix until crumbly. Set aside.

3. In a large bowl, beat milk, oil, and egg with a wisk or fork. Add the flour, sugar, baking powder, and salt. Stir until flour is moisten (batter will be lumpy). Gently stir in blue berries. Spoon batter into the cups. Sprinkle each with about 1 Tablespoon of Streusel

4. Bake for 20-25 min.

Number Of Servings: 12 muffins (though I got 12 large and 12 mini muffins from the recipe)

Preparation Time: Prep: 20 min. Total: 50 min

Thank you Camille S! For sharing

Wendy's Sour Cream Cinnamon Coffee Cake

Ingredients:
2 sticks butter (room temperature)
1 Cup sugar
2 Cups flour
1 ½ tsp. baking powder
2 eggs
½ tsp. baking soda
1 tsp. vanilla extract
1 Cup sour cream

Filling and topping:
¾ cup finely chopped pecans
1 tsp. cinnamon
2 tsp. sugar

Instructions:
Heat oven to 350 degrees. Grease and flour a 9- or 10-inch tube or Bundt pan. In a large mixing bowl, lightly beat the butter, sugar, and eggs; mix in the sour cream. In a second bowl, mix the flour, baking soda and powder and add it to the large (first) mixing bowl, beating until blended. Spoon half the batter into the pan.

Next, thoroughly mix the nuts, cinnamon, and sugar. Sprinkle half the mixture over the batter in the pan. Pour in the remaining batter and then sprinkle the rest of the topping on the top. Bake for 45 to 55 minutes or until a toothpick comes out clean. Let cool for 10 minutes and remove from pan. Yum!!

(Thank you, Monica R., for sharing this recipe with us!)

Wheat Muffins

2 cups whole wheat flour
1/2 cup regular or butter flavored shortening, melted
1 cup sugar (or brown sugar)
1 egg (OR use substitute of 1 tsp gelatin and 1/4 cup water)
1/4 tsp salt
1 tsp vanilla
1 tsp baking soda
3/4 cup water
1/3 cup dry milk
1/4 cup raisins (optional)

Melt shortening. Mix dry ingredients in a bowl. Mix liquid ingredients, raisins, and egg (or egg substitute) and pour over the dry mixture. Stir just until moistened. Spoon into greased muffin tins. Bake at 350 degrees for 30 minutes or until browned.
(Thank you, Ruth H., for sharing this recipe with us!)

Honey 'n' Spice Blueberry Pancakes

Ingredients:
2 cups whole Wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp salt
2 T Sugar
1/8 tsp nutmeg
1/4 tsp ginger
3/4 tsp cinnamon
1/4 cup melted butter
2 T honey
1 egg
2 C buttermilk (Regular Milk OK too)
1 C blueberries, fresh or frozen

Directions:
Mix together dry ingredients and then add the rest. Top with whip cream.

(Thank you Camille S. for this recipe)

Cranberry Orange Muffins

Ingredients:
2 Cups all Purpose Flour
¾ Cup Granulated Sugar
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt1 Cup Cranberries
1 Egg
¾ Cup Orange Juice
¼ Cup Vegetable Oil
1 tsp Grated Orange Rind

Directions:
Combine all dry ingredients in medium bowl. Stir in cranberries. In a large bowl, beat egg, orange juice, oil and orange rind. Stir dry ingredients into liquid ingredients. Spoon into muffin tins and sprinkle top with sugar. Bake at 400° for 15-20 minutes. Makes 12 muffins.

(Thank you Ruth H. for sharing this recipe in the Provident Living)

Creamy Oatmeal

Ingredients:
4 ¼ Cups Water
½ tsp Salt
2 Cups Uncooked Oats (NOT Quick Oats)
1Tbsp Dry Milk Powder
1Tbsp Sugar Bring
3 ¾ cups water and salt to a boil.

Directions:
Stir in oats and reduce heat. Cook about 5 minutes, stirring occasionally. Increase or decrease water for thinner or thicker oatmeal. Add remaining ingredients and stir well. Makes 4 cups cereal.

(Thank you Ruth H. for sharing this recipe in the Provident Living)

Crème Brulee French Toast

1C Butter
1C Brown Sugar
2T Light Corn Syrup
1 Loaf Challah Bread (Braided Jewish Egg Bread)
5 Eggs
1.5C Half & Half
1tsp Vanilla
1/4tsp Salt

Melt together Butter, Corn Syrup and Brown Sugar. Whisk together well. Pour into 9x13 baking dish.

Cut bread into 1-inch slices. Trim off crust and wedge them on top of butter mixture.

Whisk together Half&Half, Eggs, Salt, and Vanilla. Pour mixture over bread.

Chill overnight. Bake the next morning @ 350F for 45 minutes or until golden brown.

Serve w/Butter and Syrup, if desired. But it makes its own syrup, so it’s not necessary.

(Thank you Julie P. for sharing this recipe!)