Want to swap recipes? Send them to me and I will post them here.
My first recipe comes from MrsPiggy. You can visit MrsPiggy's Place here.
Breakfast Bundt Cake
A family favorite.
1 pkg. yellow cake mix (no pudding in mix); 1 pkg. vanilla instant pudding; 3/4 c. corn oil; 3/4 c. water; 4 lg. eggs; 1 tsp. each vanilla extract and butter flavoring; 1/2 c. finely chopped nuts; 3/4 c. sugar; 2+ tsp. cinnamon
Glaze: 1 c. powdered sugar; 3 T. milk; 1/2 tsp each butter flavoring and vanilla extract
Grease bundt pan well. Sprinkle some of the nuts in pan. Combine cake mix and pudding mix. Add oil and water. Mix well. Add eggs, one at a time, mixing well after each addition. Beat for 6-8 minutes at high speed. Add extract at end of beating. Layer batter, nuts, sugar and cinnamon in pan. Bake at 350 degrees for 50 minutes. Test with toothpick. Remove from oven and set on cooling rack for 8 minutes. Remove from pan and glaze while still warm. Apply glaze with pastry brush and use all of glaze.
REESE'S PEANUT BUTTER BROWNIES
3/4 cup (1-1/2 sticks) butter or margarine
3/4 cup REESE'S Creamy Peanut Butter
1-3/4 cups sugar
2 teaspoons vanilla extract
4 eggs
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup HERSHEY'S Cocoa
Heat oven to 350 F. Grease 13x9x2-inch baking pan. Melt butter. Add peanut butter; stir until peanut butter is melted. Stir in sugar and vanilla. Add eggs; beat well with spoon. Add flour, baking powder and salt; beat well. Remove 1-3/4 cups batter; stir cocoa into this part. Spread chocolate batter into prepared pan. Spread remaining batter over top. Bake 30 minutes or until brownies just begin to pull away from sides
of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies
Pumpkin Muffins
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 egg
3/4 cup canned solid pack pumpkin
1/2 cup 53% vegetable oil spread, melted 1/2 cup buttermilk powdered sugar glaze, optional
Mix flour, sugars, baking powder, baking soda and pumpkin pie spice in large bowl; set aside.
Blend egg, pumpkin, spread and buttermilk. Stir into dry ingredients just until blended. Spoon into 12 greased 2 1/2-inch muffin-pan cups.
Bake in preheated 400°F oven for 15 to 18 minutes or until toothpick inserted comes out clean. Drizzle with powdered sugar glaze if desired.
Banana Split Cake
1 Stick melted butter, melted (oleo) 2 cups graham crackers (crushed) 2 cups powdered sugar 2 eggs 2 sticks of butter, soft (oleo) 5-6 bananas (sliced) 1 20 oz can pineapple, drained 2 cuts of chopped pecans cherries, drained (cut in half) 1 large container of whipped topping
Combine crackers and one stick of butter until it holds together. Place in a 9x13 cake pan and press firmly until bottom is covered. Beat eggs, two sticks of butter, sugar for 15 minutes. Spred over the crust and then add bananas (in layers) and follow with the pineapple.
Top with the whipped topping, cherries and nuts. Chill until set.
Sent in by Barbie Waters, California