Banana Cake With Brown Sugar Frosting

If you find bananas on sale or just wondering what to make with them, this cake recipe is sure to please. It’s moist, delicious and so easy to prepare. It is a good way to use those over-ripe bananas and a nice switch from making banana bread. 

Ingredients

1/2 c. shortening
1/2 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
2 to 3 ripe bananas, mashed up
1 tsp. baking soda
1 tsp. salt
2 c. flour
1/2 c. buttermilk
1/2 c. chopped nuts, (Optional)

Frosting

1/4 c. butter
1/2 c. brown sugar
6 Tbs. milk
2 1/2 to 3 c. powdered sugar
1 tsp. vanilla

Directions

Preheat oven to 350°.  Lightly grease a 9 x 13-inch cake pan. Set aside.

In a large bowl, cream together the shortening, sugar and brown sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. 

Mix in the bananas, vanilla, baking soda, and salt. 

Alternately, add some of the flour and then some of the buttermilk, beating well after each addition. 

Stir in the nuts if desired.

Bake for 25 to 30  minutes or until a toothpick inserted in the center comes out clean. 

Allow the cake to cool. 

Prepare the frosting.

In a saucepan, combine the butter, brown sugar and milk.  Stirring constantly, cook over medium heat until the mixture comes to a boil. Continue to boil for 2 minutes. Remove from heat and set aside to cool until the mixture is lukewarm. 

Stir in the vanilla. With a mixer on low speed, gradually add the powdered sugar. Turn the mixer to high speed and beat until the frosting reaches the right consistency for spreading on your cake. 

Chili Beef Cottage Pie 

 

This recipe is a chili base with mashed potatoes and melted cheese over the top.  Some people drain the kidney beans, but I do not. To me, it adds flavor. You can also use a package of chili seasoning if you have one handy and omit the chili, cumin, cayenne pepper, garlic powder and onion powder.

Ingredients

1 lb. hamburger
1 onion, chopped
6 garlic cloves, minced
Salt and pepper to taste
1 (15 oz.) can mixed vegetables, drained or 1 pkg. frozen vegetables
1 (14.5 oz.) can diced tomatoes
1 (16 oz.) can kidney beans
1 Tbs. chili powder
1 Tbs. cumin ( you can use less, but we like the taste of cumin)
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/2 tsp. onion powder
1 c. beef stock or broth
2 1/2 c. to 3 cups mashed potatoes
1 c. cheddar cheese, shredded

Directions

Preheat oven to 350°. 

In a large cast iron skillet, combine the hamburger, onion, and garlic cloves. Cook until the meat is no longer pink. Drain. Taste and season with salt and pepper to your liking.

Stir in the mixed vegetables, diced tomatoes, kidney beans, chili powder, cumin, cayenne pepper, garlic powder, onion powder, and beef stock or broth. Cook and stir until bubbling and the mixture thickens. Remove from heat.

Spoon the mashed potatoes over the hamburger mixture and smooth it so they to cover the top.

Bake for 25 minutes. 

Remove from oven and sprinkle cheddar cheese over the top. Return to the oven and bake until cheese melts. 

* You can transfer this to a 9 x 13-inch baking pan or casserole dish instead of keeping it in the cast iron skillet..

 Mashed Potato and Beef Hot Dish

 This recipe is another easy to make dish. It is also a great way to use up left over potatoes instead of throwing them away because no one will eat them.  You can also add some cheese over the mashed potatoes toward the end of cooking time.

Ingredients

5 medium potatoes, peeled and quartered
1/2 c. warm milk
1 beaten egg
1 1/2 lbs ground beef
1 onion, chopped
1 sweet pepper. chopped
1 Jalapeno pepper, chopped (Optional)
salt and pepper to taste
1 can french cut green beans, drained
1 can tomato soup, condensed

Directions

Preheat oven to 350°.

Fill a pot with water and add 1/2 to 1 teaspoon salt. Add the potatoes and bring to a boil. Cook until the potatoes are tender, but still firm. This can take about 15 minutes. Drain the potatoes and return them to the pot. Using a potato masher or electric mixer, beat the potatoes on low speed. Slowly pour in the warm milk and then add the egg. Continue beating on a higher speed until the potatoes are smooth and creamy. Taste the potatoes and add salt and pepper to your liking.

While the potatoes are cooking, begin to prepare the ground beef mixture.

In a heavy cast iron skillet, brown the ground beef, onion, sweet pepper, and jalapeño pepper. Drain the excess grease off. 

Stir in the green beans and tomato soup.  Add salt and pepper to taste. Pour the ground beef mixture into a casserole dish. 

Spoon the mashed potatoes into mounds over the top of the meat mixture.

Bake for 30 minutes.

 Buttery Yeast Dinner Rolls

Homemade yeast rolls are a wonderful way to treat yourself and your family. They bake up soft and light and are the perfect accompaniment to any meal.  They can also be a meal in themselves. Cut them in half and slather on some butter.  You can also use them for hamburger buns. 

Ingredients

1 Tbs. yeast
1/3 c. sugar
2 1/4 c. warm water
3 eggs
3/4 c. butter, melted
1/3 c. dry milk
1 tsp. salt
7 1/2 to 8 c. flour *

Directions

Grease two 9 x 13-inch baking pan.

In a large bowl, combine the yeast, sugar, and water. Stir to dissolve the yeast and sugar, and then place the bowl in a warm location for 10 minutes, so the yeast can bloom. 

Add the eggs, butter, dry milk, salt and 1-cup flour. Beat with a wooden spoon for a minute or two until they are thoroughly combined. 

Add the remaining flour, a cup at a time, stirring until it forms a soft dough. When it gets too hard to stir, turn out the dough onto a floured surface.  Knead in the rest of the flour.  Knead for 10 minutes, or until the dough is smooth and elastic. 

Place the dough in a greased bowl. Turn the dough over so the top is greased. This prevents the dough from drying out. I usually put my dough in the same bowl that I mixed it in and pour a little oil over the top of the dough. Cover and let rise in a warm location. It can take about 90 minutes for it to rise until doubled in size. 

Punch the dough down and turn out on to a lightly floured surface. Divide the dough into 36 pieces.

Form the dough into balls.  Divide the dough buns between the 2 baking pans. Brush the tops with oil and place in a warm location to rise until doubled, about 1 hour. *

Preheat the oven to 375°.  Bake for 17 to 20 minutes, or until the rolls are golden brown.   Brush the tops with butter.

Tips

The amount of flour depends on the type of flour and the humidity in the air.  Some days you will use less and some days you will use more flour. 

I have a stove/oven that uses a pilot light.  What I do is I place the dough in the oven to rise.  On the last rising, when the rolls are formed and ready to be baked, I leave them in the oven until doubled in size.  Then, I turn the oven on and allow the extra heat to help the dough rise more, so they are lighter and fluffier. 

To cut down the mess on buttering the tops of the baked rolls, remove the wrapper over part of the stick of butter.  Run the exposed part of the butter stick over the hot rolls.

Overnight Casserole

This is an easy casserole that you assemble the night before and bake the next day. The recipe calls for American cheese, but we often use extra sharp cheddar cheese, pepper Jack or cheddar cheese. You can use the cheese that you like best.

Ingredients

2 c. uncooked macaroni
4 hard boiled eggs, cut up
1 pkg. dried beef, cut into bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
2 c. milk
1 onion, chopped
1 -2 jalapeno peppers, chopped (optional)
1/2 lb American cheese, cubed (or Cheddar cheese, pepper Jack or any kind you like best.)

Directions

The night before, lightly butter a 3-quart casserole dish or a 9 x 13-inch baking dish. 

Combine the macaroni, hard boiled eggs, dried beef, cream of mushroom soup, cream of chicken soup, milk, onion, jalapeno pepper, and cheese in a casserole dish.

Cover with a lid and place in the refrigerator. 

The next day, preheat oven to 350°. Place the covered casserole dish in the oven and bake for 45 minutes.

Remove cover and bake another 45 minutes or until done.  

 Boiled Spice Cake with Brown Sugar Frosting 

We often make spice cake, and this recipe is an old-fashioned treat that came from my mother's recipe box. It is loaded with spices and that makes your kitchen smell so inviting.  The cake is moist and delicious. You can eat it plain or make up some Brown Sugar Frosting (recipe follows) to put over the top.

You can add nuts to the recipe if you like, as well.

Ingredients

1 c. sugar
1 c. raisins
1 tsp,. cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1 c. hot water
1/2 c. shortening
1 tsp soda
1/3/4 c. flour

Directions

Preheat oven to 350°. Lightly spray a 9x13 inch cake pan.

In a large saucepan, combine sugar, raisins, cinnamon, nutmeg cloves, and allspice. Stir until combined.

Pour in the hot water and add the shortening. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Boil for 7 minutes, making sure you stir the mixture frequently so it does not burn.  Set aside to cool.

Stir in the soda and flour after the above mixture has cooled completely.  Pour into prepared cake pan.

Bake for 30 minutes or until the cake tests done with a toothpick inserted in the center. 

Cool completely and then frost with brown sugar frosting.

Ingredients

1 c. butter, softened
1 1/2 c. brown sugar
1/3 c. evaporated milk or heavy cream
2 tsp. vanilla
4 c. powdered sugar

Directions

In a medium saucepan, combine butter, brown sugar and heavy cream together. Cook and stir constantly over medium low heat until it comes to a boil.

Remove from heat. Pour the brown sugar mixture into a mixing bowl and let stand until completely cool.

Using the whisk attachment, and the mixer on low, slowly mix in the powdered sugar. After the powdered sugar is added, add the vanilla. 

Turn the mixer to medium speed and mix until the frosting is combined and creamy.  Frost your cooled cake.

 Coleslaw with Creamy Calico Dressing

This coleslaw recipe is one of the best that we have tried and it is one that my kids will eat without complaining. This is one of my mother’s hand written recipes from her recipe box. It is so easy to make and with just a few ingredients, you can serve delicious coleslaw without a lot of fuss.

For more color, you can use red and green cabbage and/or red onions.  Even carrots come in different colors so you can have a rainbow coleslaw salad.  How awesome is that?

Ingredients

1 1/3 c. evaporated milk
1/4 c. sugar
1/4 c. vinegar plus 2 Tbs.
1/4 tsp. salt
6 c. shredded cabbage
1 to 2 carrots, shredded
1 onion, chopped

Directions

In this order, combine evaporated milk, sugar, vinegar and salt in a small bowl.

In a medium bowl, combine shredded cabbage, shredded carrots and onion. Mix to distribute the ingredients evenly. Pour the dressing over the cabbage, carrots and onion. Mix well.

Serve and enjoy! Refrigerate any leftovers.