Yumy Desserts

INGREDIENTS 2 cups flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup Granulated sugar 1/4 cup Butter ; softened 2 large eggs 1-1/2 cups mashed ; ripe bananas 1/4 cup low fat plain yogurt ; or pina colada flavored 3 tablespoons dark rum or ; apple cider 1/2 teaspoon vanilla extract 1/2 cup flaked sweetened coconut 1 tablespoon flaked sweetened coconut 1/2 cup Powdered sugar 1-1/2 tablespoon fresh lime or lemon juice Directions: Preheat oven to 350. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butterin a large bowl, beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla, beat until blended. Add flour mixture,beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon bettering 9x5 inch loaf pan coated with cooking spray, sprinkl

Ingredients 20 nilla wafers ¼ cup butter, melted 24 oz cream cheese, softened 2/3 cup sugar 2 Tbsp cornstarch 3 eggs ¾ cup mashed bananas (about 2) ½ cup whipping cream 2 tsp vanilla extract How to make it : Preheat oven to 350°F. Place wafers in a blender or in a food process. Blend until finely crushed. Add melted butter and blend well. Press crumb mixture onto bottom of 10″ pan and place in refrigerator. In a large bowl, beat cream cheese with electric mixer at medium speed until creamy. Add sugar and cornstarch. beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared pan. Place pan on cookie sheet and bake 15 minutes. Reduce oven temperature to 200°F continue baking 75 minutes Cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight. Allow cheesecake to stand at room

INGREDIENTS 3 cups luke-warm water 1/4 cup sugar 1 1/2 Tbsp. yeast 1/3 cup oil 1 Tbsp. salt 6 - 7 cups unbleached ground white wheat flour (You can use regular all-purpose flour with success as well. You will need more flour... closer to 8 cups, and it will make a softer, less-coarse bread.) *opt. 1 Tbsp. vital wheat gluten (if using whole white wheat flour) DIRECTIONS In a large mixing bowl, dissolve yeast in warm water and sugar. Let sit 10 minutes. Add the oil. Add the salt and flour (starting with 6 cups of flour). Mix all together. Knead the dough thoroughly until all ingredients are incorporated, and dough is smooth, elastic, very slightly sticky, and pulls away from the bowl (6-10 minutes). As you knead the dough, you may add more flour as needed, and repeat the process until dough reaches the desired consistency.  Cover the bowl of dough with a dish towel or plastic wrap and let rise until doubled (an hour or more depending on how warm you

Ingredients Graham/Oats Crust: ¼ cup brown sugar 1 cup graham cracker crumbs ¾ cup rolled oats ½ cup melted butter Cheesecake: 2 8oz package softened cream cheese 2 tbsp corn starch ¼ cup brown sugar ¼ cup white sugar ⅛ tsp ginger 2 tsp vanilla extract ½ tsp cinnamon Apple Crisp Topping: ¼ cup all purpose flour ¼ cup rolled oats ¼ cup brown sugar ½ tsp cinnamon 2 tbsp coconut oil 2 medium to large apple, peeled and thinly sliced Caramel Topping, if desired Prep time 20 mins Cook time 40 mins Total time 1 hour Instructions Preheat your oven to 350F. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together. Press inside the bottom of a 9 or 10 inch springform pan. Bake for 5 minutes. Remove from oven to cool. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla. Once we

Ingredients: 1/3 cup melted butter  1 cup sugar  3 tablespoons lemon juice  2 eggs  1 1/2 cups all-purpose flour  1 teaspoon baking powder  1 teaspoon salt  1/2 cup milk  2 tablespoons grated lemon zest  1/2 cup chopped walnuts optional 1 cup fresh or frozen blueberries  GLAZE 2 tablespoons lemon juice  1 tablespoon butter melted 1 cup confectioners sugar  In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes. GLAZE Combine all ingredients mix well. Drizzle over bread. this recipe from: http://www.homeandgardendigest.com/lemon-blueberry-loaf/2/

2 cups all-purpose flour 1 1⁄2 teaspoons salt 1 tablespoon sugar 4 teaspoons baking powder 1⁄4 teaspoon baking soda 3 tablespoons vegetable shortening 4 teaspoons Butter Flavor Crisco 1 cup buttermilk DIRECTIONS PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs. STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point). SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading. DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick. CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter. REFORM scraps, working it as little as possible and con