BASE: Combine crumbs and margarine; press onto bottom of 9 inch springform pan. Bake at 350, 10 minutes. BODY: Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir

Combine crumbs and margarine; press onto the bottom of a 9 inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

Preheat oven to 350F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and fl

Beat yolks with sugar until creamy. Add themashed bananas, beat well. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring fold in gently. Bake at 325 F. for an hour ~ more

COMBINE first 5 dry ingredients in large bowl. Measure 1 cup undrained pineapple. Reserve rest for icing. Add measured pineapple and remaining ingredients to bowl. Mix just until thoroughly combined. Turn into greased and floured 10" cake pan. BAKE at 350 F for 50 to 70

1. Heat oven to 350 F. Grease baking sheet with Butter Flavor Crisco. Set aside. 2. Cream 3/4 cup Butter Flavor Crisco and brown sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg. Add 1 cup mashed bananas. Mix until creamy. 3

With Pam, spritz and flour a 1 qt (6 cup) bundt pan. Mix dry ingredients in a bowl, and slowly add bananas, ensuring that they are coated with flour on both sides. Combine liquids, and add to flour, mixing evenly. Pour into bundt pan, and cover tightly with foil. Using

This is recipe that won first place in 1962, as a 4 H project for the Great Western Dairy Show in Inglewood, CA Using a blender or mixer Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy. Add remaining milk and the puddin

In a large bowl, beat eggs until blended. Beat in sugar and honey un til smooth and light. Stir in bananas and lemon juice. Stir in half and half, whipping cream and rum.     strongServings: 1/strong  

Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside. Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in saour cream. Combine remaining dry ingredients; add to creamed mixture, and stir just

Sift flour, baking powder, soda, salt and spices together 3 times. Cream shortening with sugar until fluffy. Add eggs and beat thoroughly. Add sifted dry ingredients and bananas alternately in small amounts, beating well after each addition. Stir in vanilla. Pour into grease

CRUST: Mix crumbs and margarine together for crust and pack down in bottom of 2 qt. oblong dish. Layer on top of crust the next listed ingredients in order given. Cover with plastic wrap and refrigerate for two hours or more before serving. Source: My Famous Little Black Box

Mix together the crust ingredients to make a crust in 13" x 9" x 2" pan. Cool in refrigerator for 15 minutes. Mix filling ingredients. Place in prepared crust. Put crushed pineapple over filling. Then slice 5 large bananas over the pineapple. Top with cool whip an

Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan. Combine confectionary sugar, eggs, vanilla and softened margarine. Beat until puddinglike and spread over crumbs. Slice bananas over mixture. Spoon drained pineapple over this. Top

MAKE CRUST: Mix ingredients for first crust and press in bottom of a 9 x 13 pan. Bake 10 minutes at 350 degrees F. and cool. Blend all ingredients for second crust thoroughly; pat dough on bottom of a pan. Bake at 400 degrees F. for about 10 minutes or until golden brow

** CRUST     strongServings: 6/strong  

Heat oven to 350 F. Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Sp

Heat oven to 350 degrees. Grease and flour square pan 9x9x2 inches. Prepare Streusel Topping (mix ingredients); reserve. Mix remaining ingredients; beat vigorously 30 seconds. Spread in pan; sprinkle with Streusel Topping. Bake until wooden pick inserted in center comes out

EQUIPMENT: Measuring cup, measuring spoons, cook s knife, cutting board, 3 stainless steel bowls (1 large), slotted spoon, whisk, rubber spatula, deep fryer or heavy guage 4 qt saucepan, candy/deep frying thermometer, 50 (1 1/2 tbsp) ice cream scoop, tongs, baking sheet, pa

EQUIPMENT: Measuring cup, measuring spoons, cook s knife, cutting board, 3 stainless steel bowls (1 large), slotted spoon, whisk, rubber spatula, deep fryer or heavy guage 4 qt saucepan, candy/deep frying thermometer, 50 (1 1/2 tbsp) ice cream scoop, tongs, baking sheet, pa

Prep time: 5 mins Cook time: 10 mins Difficulty: * Slice bananas and toss in lime juice. Divide evenly between 6 small serving bowls, spoon cold sauce over top and top with whipped cream. SAUCE Melt butter in small saucepan. Add sugar and condensed milk. Stir witho

Cream butter in a large mixing bowl at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Add banana; beat well. Combine flour, baking powder, soda and salt in a medium bowl. Add flour mixture to cream mixture alternately with yogu

Cream shortening and sugar. Add candied peel, citron, currants, crumbs, nutmeg, cinnamon, and egg. Mix thoroughly. Cut plain pastry in rounds 6 inches in diameter. Place 1 tablespoon of fruit mixture on 1/2 of each round. Moisten edges. Fold like a turnover. Press edges tog

This is the ultimate coconut dessert++an adaptation of the classic "Creme renversee", or "Flan au caramel". The technique used is distinctly French but the flavors are all Vietnamese. This custard is at its best when prepared a day in advance and ref

Cream together sugar, butter, and shortening; add eggs, one at a time. Mix well after each. Sift flour, baking powder, and salt; add alternately with milk and flour to first mixture. Add flavorings. Grease and flour pan. Place in cold over. Turn heat to 350F, and bake 1/2 ho

preheat oven to 350 deg. Grease 8 in square baking pan. Set aside. In a small saucepan over low heat, melt butter and carob powder, stirring until thoroughly mixed; remove from heat and cool slightly. In a small bowl, beat together honey and eggs; slowly add carob mixture, b

Cut 3 cups shortening into 6 cups all purpose flour* and 3 teaspoons salt until particles are size of small peas. Refrigerate in airtight container up to 1 month. Yield: 9 cups mix. *lf using self rising flour, omit salt. Recipe By :     p

CUT THE BUTTER into tablespoon size pieces. Put in a food processor and chop by pulsing the machine on and off about 6 times. Add the egg yolk, water and salt and process until the ingredients are mixed, about 5 seconds. The butter should still be in little pieces. Add the f

Calories per serving: 74 Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift flour, baking soda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water an

Preheat oven to 350F. Spray and flour a 9x13" pan. Melt margarine and chocolate together in microwave. Cream sugar and eggs. Combine margarine chocolate with sugar eggs. Add vanilla and flour; add optional nuts and chips/bits of chocolate (up to 1 cup each). Bake for 30

Toast the almonds in a shallow pan in a preheated 350 degree oven for 12 to 15 minutes, until lightly colored, shaking the pan once or twice. You can tell when they are done by the strong smell of toasted almonds when you open the oven door. Set asid e to cool. Cut or

Preheat oven to 350F. Grease and flour two 9 in layer cake pans. Combine all cake ingredients together in large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Turn into prepared pans. Bake for 30 minutes or until cake tests done. Do not underbake. cool in p

Melt 1/2 stick of butter in a heavy skillet. Add milk. Stirring constantly, bring to a boil. Low heat and cook until milk thickens. Add nuts and sugar. Stir. Cook for 10 mins. Turn off heat. Pour mixture on to a flat dish and spread evenly with the back of a sp

Wash the barley. Place it in a large kettle with the water, and bring to a boil. Lower heat, cover and simmer for 1 hour, or until the water is absorbed. Whle the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam the

Preheat Oven to 275 Degrees F. Melt Chocolate in milk. Pour over Butter. Add Sugar, Stir. Add next 6 ingredients, mix with beater until smooth. Pour into well greased Tube Pan. Bake 1 to 1 1/4 hours (test with toothpick). Let cool. Can be topped with Confectioners

Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon

Heat oven to 325F. Line several baking sheets with aluminum foil. In a food processor, process the almonds and 1 cup powdered sugar until the almonds are powder fine but not oily; stop the processor and scrape down the sides several times. Add the cocoa powder, cinnamon

Sift flour, sugar, and baking powder together. Cut in butter and shortening with a pastry blender or two knives. You can also use your food processor for this step. Store mix in a covered container in the refrigerator and use within the month. Note: Store mix i

Mix the graham crackers and sugar, then add butter and mix with a fork until completely moistened. Press mixture into the bottom and up 1/3rd of the side of a 9 inch springform pan. Refrigerate for 1 hour. Variations: Use ginger snaps instead of graham crackers for a spicie

Here s where it gets fun. The more cream cheese you use, the denser the cheesecake will be (but not dry!) The more eggs you use, the fluffier it will be. There s a delicate balance here 1 lb cheese and 3 eggs will give you a fluffy cheesecake, but if you use 2 lbs cheese,