Monthly Archives:April 2011
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!!
April 20th, 2011 / Tags:Prentiss , Recipes / Categories: Breads, Quick Breads, Recipe /
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Tea Breads (use this as base recipe, variations, see below)
For Nut Bread — follow this recipe:
2 1/2 cups all purpose flour* 1 cup sugar 3 1/2 teaspoons baking powder 3 tablespoons vegetable oil 1 1/4 cup milk 1 egg 1 cup finely chopped nuts Heat oven to 350 degrees. Grease and flour 9x5x3 inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2 loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed for 1/2 minute, scraping side and bottom of bowl constantly. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clear. Remove from pan; cool thoroughly before slicing. *If using self-rising flour, omit baking powder and salt. Variations: >Apricot Nut Bread: Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel, 3/4 cup orange juice and 1 cup finely chopped dried apricots. >Banana Nut Bread: Decrease milk to 3/4 cup; add 1 cup mashed ripe bananas (about 2 to 3 medium). >Date Nut Bread: Add 1 cup cut-up dates. >Orange Nut Bread: Decrease milk to 1/2 cup; add 4 teaspoons grated orange peel and 3/4 cup orange juice. >Prune Nut Bread: Decrease milk to 1/2 cup; add 3/4 cup prune juice and 1 cup drained chopped cooked prunes.