Soft Banana Chip Cookies

Ingredients
1 C Crisco
1 1/2 C sugar
2 eggs
1 tsp vanilla
2 3/4 C flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 C buttermilk or sour milk
1 C mashed bananas (about 3 mediums bananas)
1 (12 oz) pkg semi-sweet chocolate chips
1 C chopped nuts, optional

Directions
1. Preheat oven to 375 degrees. Grease cookie sheets.
2. In a large bowl, cream Crisco and sugar. Add eggs and vanilla, blend well.
3. In a separate bowl, combine flour, baking soda, and salt: alternately ad with buttermilk and mashed bananas to creamed mixture. Stir in chocolate chips and nuts.
4. Drop by spoonful’s onto prepared cookie sheets. Bake for 8-10 minutes or until lightly browned.

Shoofly Pie

Ingredients
1- 9″ unbaked pie crust
1 1/2 C flour
1/2 C brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 C butter
3/4 C water
3/4 C unsulphured molasses
1/2 tsp soda

Directions
1. Preheat oven to 375 degrees.
2. In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, cloves and salt. Cut butter into flour mixture until crumbly.
3. In a separate bowl, combine water, molasses and soda, pour this into the pie crust. Spoon crumb mixture over liquid in pie shell. Bake for 35-40 minutes.

Green Tomato Pie

Ingredients
2 – 9″ pie crusts
6 C chopped green tomatoes
3 Tbsp lemon juice
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 C sugar
4 Tbsp cornstarch
2 Tbsp butter

Directions
1. Preheat oven to 425 degrees. Put one crust into pie pan.
2. In saucepan, combine tomatoes, lemon juice, salt and cinnamon. Cook, stirring occasionally for 15 minutes.
3. Combine sugar and cornstarch and stir into mixture in saucepan.
4. Cook mixture until clear and add butter. Stir until melted then cool slightly.
5. Pour mixture into pie shell in pan and top with other pie crust. Bake for 25-30 minutes or until crust is browned.

Peanut Butter Apple Cake

Ingredients
1/4 C butter, softened
1 C brown sugar
3/4 C chunky peanut butter
1 egg, beaten
1 C chunky applesauce
1 1/2 C flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves

Directions
1. Preheat oven 350 degrees. Grease and flour 8×8 pan.
2. In a large bowl, cream together butter, brown sugar and peanut butter. Beat in egg, stir in applesauce.
3. Whisk together dry ingredients and stir into creamed mixture. Pour into prepared pan and bake for 40-45 minutes.

Cocoa Mocha Cake with Caramel Icing

Ingredients
2 C flour
1 1/2 C sugar
4 Tbsp. cocoa
1 Tbsp. instant coffee
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 C butter, softened
2 eggs
1 C milk

Directions
1. Preheat oven to 350 degrees. Grease and flour 2- 8″ cake pans.
2. Mix all dry ingredients together. Add eggs and butter to dry mixture. Add milk and beat till smooth. Pour into prepared pans.
3. Bake for 40 minutes.

Icing
2 C brown sugar
1 C heavy cream
3 Tbsp butter
1/2 tsp vanilla
pinch of salt

  1. In a saucepan over low heat, combine brown sugar and cream and cool for 30 minutes or when the mixture reaches soft ball state.
  2. Remove from heat, stir in butter, vanilla and salt. Continue stirring till mixture reaches spreadable consistency. Spread over cooled cake.

Gooey Chocolate Toffee Cake

Ingredients
1 box German Chocolate cake mix
1 (16 oz) jar butterscotch ice cream topping
1 can sweetened condensed milk
1 container of Cool Whip, thawed
4 Heath or Skor candy bars, crushed

Directions
1. Make cake according to package directions for a 9×13 pan
2. Let cool for 10-15 minutes. Poke holes evenly over cake with the handle of a wooden spoon.
3. Combine butterscotch topping and condensed milk. Pour evenly over top of warm cake. Refrigerate till completely cool.
4. Ice with Cool Whip and sprinkle crushed candy bars over the top.

Coconut Oatmeal Pie

Ingredients
9″ pie crusts
1/4 C butter
1/2 C sugar
1 C dark corn syrup
1 Tbsp vinegar
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
3 eggs, well beaten
1/2 C coconut
1/2 C quick oatmeal

Directions
1. Preheat oven to 350 degrees.
2. In a large bowl, cream sugar and butter together. In a separate bowl, combine corn syrup, vinegar, salt, cinnamon and eggs. After mixing well, mix into creamed mixture.
3. Fold coconut and oatmeal into mixture. Pour into pie crust and bake for 25-30 minutes.

Graham Bread

I made this with white flour only because I didn’t have any whole wheat. I also used regular vegetable oil instead of butter flavored. The maple flavoring is very subtle, but adds a nice touch. It came out amazing, so feel free to change things up.
p.s. I have no idea why it’s called graham bread.

Ingredients
3/4 tsp maple flavoring
1 C whole wheat flour
2 C very hot water
1/3 C butter flavored Wesson oil
1 pkg of yeast
1 C warm water
3/4 C sugar
1 Tbsp salt
5 – 6 C white flour

Directions
1. In a large bowl, combine flavoring, wheat flour, oil and and very hot water. Mix well and let set a few minutes.
2. Mix yeast and warm water until dissolved. When flour mixture is lukewarm add yeast mixture, sugar and salt.
3. Add white flour until dough is stiff. Knead well, place into greased bowl and turn over to coat. Let rise until double, about 1 1/2 hours. Punch down and knead again. Place into 2 greased loaf pans. Let rise until double.
4. Bake for 50-60 minutes at 350 degrees.

Impossible Coconut Pie

This makes 2 pies

Ingredients
4 eggs, lightly beaten
1 3/4 C sugar
2 C milk
1/4 C butter
1/2 C flour
1/4 tsp salt
1/2 tsp baking powder
1 C shredded coconut

Directions
1. Preheat oven to 350 degrees. Grease and flour 2- 9″ pie pans
2. In a large bowl, beat the eggs till light and fluffy. Add rest of ingredients except coconut. Beat until light and well mixed. Fold in coconut.
3. Pour into prepared pie pans. Bake for 30-35 minutes.