Daily Archives: April 20, 2011
April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Coffee Cakes, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 1/2 cuup brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
2 teaspoons cinnamon
3 cups rhubarb (diced)
Mix brown sugar, oil and egg, beat well. Add buttermilk — then sift dry ingredients, blend; stir in rhubarb. Pour into 9×13 cake pan.
Topping:
1/2 cup sugar
1 teaspoon cinnamon
Mix together and sprinkle over cake.
Bake at 350 degrees for 40 to 45 minutes.
***For you rhubarb fans, this is a must bake cake! You can use frozen rhubard if fresh is not available. Fresh is best, but frozen will do!! Enjoy!
Submitted by: Colleen and Jeff Prentiss (this recipe originated by Nancy Plunkett)
10 cups sliced apples (peeled and seeded)
1 cup white sugar
1 teaspoon cinnamon
Mis well and place in a 9 x 13 baking pan. (glass pan works great)
Topping:
2 cups flour
1 cup brown sugar
1 cup white sugar
2 cups oatmeal
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cup butter, softened.
Mix well and sprinkle/spread over top of apples. Bake at 350 degrees for 1 hour.
***Note: this apple crisp is delicious and fresh. Use your favorite apples. I use either Granny Smith or a nice Red Apple. The firmer the apple, the better it stands up to baking. Do not use a soft textured apple. Serve it up with a scoop of vanilla or cinnamon ice cream……..delicious!!!
April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 boxed yellow cake mix
4 eggs
1/2 cup vegetable oil
1 small can mandarin oranges
Mix all together and back for 30 to 35 minutes at **temperature listed on boxed cake mix***.
Frostsing:
1 box vanilla instant pudding (dry)
1 (15 oz) can crushed pineapple
8 oz. cool whip
Mix together and spread over cake. Refrigerate overnight.
**Note: you can also add some of the crushed pineapple into the cake batter, about 1/4 cup, makes cake very moist. On top of the frosted cake, you could also sprinkle shredded coconut and slivered almonds. This gives the cake a more “tropical” feeling and taste!! Very good cake, enjoy!
April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Breads, Quick Breads, Recipe /
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Submitted by: Colleen and Jeff Prentiss
3/4 cup butter
1 1/2 cup sugar
3 eggs
3 large bananas, mashed
3 cups flour
1 1/2 teaspoons baking soda
1/4 cup cherry juice
1 (10 oz.) jar maraschino cherries, chopped
3/4 cup nuts, chopped
1 (6 oz.) pkg chocolate chips
Cream butter, sugar and eggs. Add bananas, mixing thoroughly. Stir in flour and soda. Add cherry juice. Mix well. Stir in cherries, nuts and chocolate chips. Pour into 2 greased loaf pans and back at 350 degrees for 45 minutes. Cool and Enjoy!!
