Becky’s Banana Bars
by: Becky Todd
1 1/2 c. sugar
1/2 c. Butter flavored Crisco
1 c. sour cream (8oz.)
1 1/2 c. mashed bananas (3)
1\2 t. vanilla
2 c. flour
1/2 t. salt (optional)
1 t. baking soda
1/2 c. walnuts (optional)
Heat oven to 350 degrees. Grease and flour jelly roll pan.(cookie sheet with sides) Mix sugar, sour cream, Crisco, eggs in large mixing bowl. Beat in vanilla and bananas on low speed. Beat in flour and soda on med. speed. Stir in nuts. Batter will be thick. Spread in pan. Bake about 20-25 minutes until light brown. Butter Frosting Heat 1/4 c. margarine until delicate brown. Remove from heat. Mix in 2c. powdered sugar. Beat in 1 t. vanilla and 3T. milk until smooth. DELICIOUS!!!
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Becky’s Banana Bars
Cream Puff Cake
1 cup boiling water — * see note
1/2 cup crisco
1 cup flour
4 cups milk — **see note
3 packages instant pudding mix
8 ounces cream cheese
1 cup whipped topping
Make crust, mix water and crisco in a pan, add 1 cup flour. Mix until it pulls away from pan and take off heat. Add eggs one at a time spread in a 9 inch round cake pan (spring form is best, at least 2 1/2 inch deep) Bake for 30 to 40 minutes. at 400. (heat oven at highest for at least 15 minutes before lowering and putting crust in) Cool in oven. Filling: beat cream cheese until soft, add milk and mix. Last add pudding and mix until thick. Spread on crust and top with shipped topping. Drizzle a milted chocolate bar on top of cake.
NOTES : First four are for crust, ** Last 4 are filling
Contact firstname.lastname@example.org Pick up at my Home in Belle Vernon or Shipped if buyer pays shipping plus packing fee.
23″ rag doll. Dress and bonnet are removable. Brand unknown
16″ Porcelain doll with rag body. “JUST FOR KEEPS” This doll was designed with kids in mind, not for small children but meant to be a play doll.
11″ Cotton Patch People and 15″ Kathy’s Time worn Threads Rag Doll
All these dolls are from my Mother In Law’s collection. I am certain she felt they had value and all are at least 20 years old.
Don’t let these go to trash
This little oil is AMAZING. My brother started calling me a Witch Doctor after I gave him a mix with this oil.
This is similar to other muscle creams you buy. What I like about this is it does not take much and you can make it stronger or lighter to fit your need.
My typical recipe:
Cream: 15 drops pan away to 2 Tablespoons unscented lotion.
I have also played with making my own lotion with shea butter, but I am not an expert yet. (7/2017)
PS I have heard people put Peppermint in with Panaway for a bigger boost.
If you are interested in learning more or purchasing Young Living Oils please do me the honor of helping you. Marie@cermak.com
NOTE: THIS OIL SHOULD NOT BE USED WITHOUT DILUTING (adding another oil), you may find you can use it directly on your skin over time, but please be safe.
So excited because I got myself an Air Brush. This is the first cake where I used it. Just for the green on the top, but still it is a start.
This cake is White Cake (made with a mix and 1/2 recipe of home made cake). My traditional icing. Mask and crowns are made of royal icing. I placed toothpicks on the backs of the crowns so they can stand up.
Size 12×10 Decided to be a little different then the standard 8×13.
Okay I used the wrong tip to do these but I think I am getting closer to the icing from the bakery in Pittsburgh.
6 oz unsweetened chocolate
1/2 cup creamer (coffee creamer or 1/2 and 1/2)
1 cup crisco
2 1/2 cup powdered sugar
Melt all together and allow to cool completely. I put it in the fridge until it was cold. BEAT until fluffy and use. For the cookie I just used my standard thumprint recipe. Theirs where just really big. LOL
I will try this again this month to see if it works the second time. The first attempt I added more chocolate to the recipe and used butter which just did not fit the flavor I was looking for…
6 Dozen cookies and cupcakes., Wow.
So the cookies, I used an Elephant and Raggedy Andy cookies cutters,. The RA cutter became the clowns. For the tents I just cut it our with a paper pattern. Used a few cool idea’s from a CRAFTSY class for the icing, Royal icing is the only way to go on sugar cookies you need to handle. Recipe for the cookies was my favorite soft sugar cookie…sorry not sharing.
Cupcakes: I bought the wrappers from ETSY. Printed them and put a piece of packing tape over the front., my friend Tiffany helped cut them all out. You bake the cupcakes in normal white papers then add these wrappers. The tip looks kind of like a clover. When I was learning to decorate it was just a tip, but apparently now they call it a popcorn tip. Nice white icing drops are perfect. I then used COLOR MIST from Wilton to lightly add butter.
Cake: this was to be a smash cake. Used the dress pan form Wilton for the doll. We prefer to stick to icing when we can so iced the cake with white 2 x., then added the red strips. I made two rectangle pieces of white fondant, drew strips on it and placed it over the door opening folding it back. Used black fondant for the doorway. My little elephant is all fondant. That was all me. I can’t exactly explain how I made her. I made a ball for the head then cut a piece to shape into the nose. ears I make a circle, cut it in half then folded the flat side onto itself to make it pucker a little. Legs are just rolled and attached. I made sure NOTHING non edible is in this small cake. OH and to make the top of the tent look a little more pointy…just a lot of icing.
My friend asks for this cake every year and I have to re-find it every year. So I figured I will put it on my site.
I adapted the recipe from ones I found.
1 teaspoon vanilla
1/2 cup milk
1 cup buttter
1 can crushed pineapple (divided)
1/2 cup coconut
1 1/2 cups sugar
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
Place 1/2 crushed pineapple in a small saucepan with 1T cornstarch and cook over medium-high heat until reduced in half, about 6 minutes.
In a small bowl, whisk together eggs, milk, other 1/2 pineapple, vanilla, and coconut. Set aside.
In a large bowl, whisk together sugar, cake flour, baking powder, and salt.
Add butter and use a pastry blender to cut the butter into small, pea-sized pieces with the flour.
Add in liquid mixture and stir with spatula.
Pour equal amounts of batter into 2 prepared 8″ cake pans. Spread batter to sides of pan and smooth with rubber spatula.
Bake until top of cakes turn golden brown and a toothpick inserted in center comes out clean, about 25 minutes. Cakes may rise in center slightly but will level when cooled.
Remove pan from oven and cool on rack for 10 minutes.
Ice with my light icing…decorate with toasted coconut and pineapple.
No picture, sorry we ate it before I thought to post it. LOL It was soooo good. I hunted a few recipes and changed them to my preferences so this was the result.
1 whole chicken or chicken pieces (with skin is best)
Marinade: 2 fresh limes : both juice and zest; 2 large cloves of garlic sliced; 1/4 cup white vinegar; 1/4 cup olive oil (if you like Rum 1/4 cup I don’t so I skip it)
Place chicken in Marinade for 2 hours as always a bag works best but a shallow pan that you give it a flip once or twice is great.
2 Tablespoons garlic powder
1 Tablespoon onion powder
1 tablespoon dried oregano
2 tablespoons salt
1 tablespoon pepper
1 teaspoon paprika
Mix above and set aside. Remove chicken from marinade. Pour marinade into a large skillet and reduce to half. Pat chicken dry and sprinkle with dry mixture.
Pour reduced marinade into a small saucepan to use for glaze.
Place 4 T olive oil in skillet, heat to hot and brown chicken on skin side (if pieces brown on both sides). Meanwhile heat oven to 350.
Once brown add 1/2 cup water to pan and place in oven skin side up until done (25 minutes or more check temp).
1/2 cup water
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
salt and pepper
If you like rum add 1/2 cup to glaze
Add above to reduced marinade. Cook until thick. When chicken is finished brush or drizzle over chicken and serve.