Submitted by: Colleen and Jeff Prentiss
3/4 cup skim milk 1/2 cup yogurt (chilled — any flavor of your choosing) 1 ripe banana – cui in half and frozen 1/4 cup orange juice (chilled) Place in blender and blend until smooth. Make two 8 oz. servings. You can mix and match your favorite fruits to make great variations on this quick, refreshing drink.Tag Archive: Recipes
April 25th, 2011 / Tags:Prentiss , Recipes / Categories: Cakes and Frostings, Recipe /
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Submitted by: Colleen and Jeff Prentiss
1 pkg German chocolate cake mix 1 8 oz pkg softened cream cheese 1/3 cup sugar 1 egg 1 pkg chocolate chips dash of salt Mix cake according to directions. Line your cupcake tin with cupcake liners; fill 2/3’s full with cake batter. Cream together the softened cream cheese and sugar. Beat in the egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture on top of each cupcake in your pan. Bake at 350 degrees for 20 to 25 minutes. Yield: about 35 cupcakes.
1 pkg German chocolate cake mix 1 8 oz pkg softened cream cheese 1/3 cup sugar 1 egg 1 pkg chocolate chips dash of salt Mix cake according to directions. Line your cupcake tin with cupcake liners; fill 2/3’s full with cake batter. Cream together the softened cream cheese and sugar. Beat in the egg and salt. Stir in chocolate chips. Drop one rounded teaspoon of cheese mixture on top of each cupcake in your pan. Bake at 350 degrees for 20 to 25 minutes. Yield: about 35 cupcakes.
April 25th, 2011 / Tags:Lofthus , Prentiss , Recipes / Categories: Cakes and Frostings, Recipe /
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Submitted by: Jeff and Colleen Prentiss
1 cup sugar 1/2 cup lard or margarine or butter 2 eggs 1 cup chopped and peeled apples 1 cup milk 2 cups flour 1 teaspoon cinnamin 1 teaspong baking soda 1/3 cup chopped nutsMix all above ingredients together, blend in well. Pour in greased and floured 9×13 cake pan. Bake at 350 degrees for 30 minutes. This is a fantastic, “old school” recipe from my grandma! You can eat it plain or use either a cream cheese based frosting or a maple based frosting. Other topping alternative: 1/3 cup white sugar and 1 teaspoon cinnamin, mix together and sprinkle over top of cake prior to baking.
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!
