by Laurie | Jan 3, 2018 | Breads
1/2 C. butter, softened
1 C. sugar
3 ripe bananas, mashed
1 C. blackberry jam (or other fruit jam)
2 eggs, well beaten
2 C. flour
1 t. baking soda
1/2 C. chopped pecans
1. In a large mixing bowl, cream butter and sugar together. Add mashed bananas, jam, and eggs and blend well.
2. In a separate bowl, sift flour and baking soda together. Add to wet ingredients. When well mixed, stir in nuts.
3. Grease and flour a 9×5 pan or spray with cooking oil and fill.
4. Bake at 350 for approximate 1 hour.
5. Allow to cool in pan for 10 minutes. Then remove loaf and continue cooling on wire rack.
by Laurie | Dec 17, 2016 | Christmas Recipes
1 C. butter
4 T. powdered sugar (plus extra for coating)
1 t. vanilla extract
2 C. flour
1 C. pecans, chopped
Mix all ingredients together. Use a medium sized cookie scoop or hand shape into 1″ balls and place on a cookie sheet. Bake at 350 degrees for 10-12 minutes.
Just before cool, roll in additional powdered sugar.
Can place close together on the cookie sheet since they hold their shape when baking.
Makes about 40 cookies.
by Laurie | Dec 17, 2016 | Christmas Recipes
1/2 gallon of milk (8 Cups)
2 (4 oz.) pkgs. Ghiridelli white chocolate baking bars, broken into pieces
1/2 C. crushed candy canes
1/2 t. vanilla extract
whipped cream and additional crushed candy canes to put on top
Add milk, chocolate pieces, crushed candy canes and vanilla to a 5 quart or larger slow cooker.
Cover and cook on low for approx. 2 hours, stirring every 15 minutes.
Top with whipped cream and candy canes when serving.
I’ve also used Lindt white chocolate bars in place of the Ghiridelli.
by Laurie | Nov 22, 2016 | Vegetables
1 can (10 3/4 oz.) Campbell’s Cream of Mushroom Soup
1/2 C. milk
1 t. soy sauce
Dash ground black pepper
4 C. cooked or canned cut green beans
1 1/3 C. French’s French Fried Onions
Stir the soup, milk, soy sauce, and black pepper together. Add salt if using fresh green beans but it’s probably not necessary if using canned beans. Once it’s mixed well, add the beans and 2/3 C. onions.
Bake at 350 degrees for 25 minutes or until it’s hot and bubbling. Stir and then sprinkle the remaining 1 C. of fried onions on top.
Bake another 5 minutes or until the onions are brown on top.
by Laurie | Oct 10, 2016 | Favorites, Pies
1 (9 inch) unbaked pastry shell (I use Pet-Ritz Deep Dish)
1 (16 oz.) can pumpkin (about 2 Cups)
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg
1/2 t. salt
Preheat oven to 425 degrees.
In a large bowl, combine all ingredients except pastry shell. Mix well.
Pour into pastry shell.
Bake 15 minutes.
Reduce oven temperature to 350 degrees and bake 35-40 minutes longer. Cool. Refrigerate leftovers.
