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Bluebanna Cake

From Deborah Forrest of Fredericksburg


bullet1 cup butter, softened
bullet1 1/2 cups sugar
bullet5 eggs
bullet1 t vanilla
bullet3 cups flour
bullet1/2 t salt
bullet1 t baking powder
bullet1 pint blueberries, or 1 can, drained and rinsed
bullet2-3 bananas, well ripened

Directions: Preheat oven to 325 degrees. Cream butter and sugar. Add eggs, one at a time, and beat until fluffy. Add vanilla and bananas. Sift dry ingredients together. Reserve 1 cup flour mixture for the blueberries. Add remaining flour to batter. Dredge berries in reserved flour and gently add too batter. Spoon into greased (butter) and sugared tube pan. Bake for 1 hour. Note: You can freeze bananas, in skin, in a freezer bag just for this recipe.

Pineapple Pecan Cake

From Beth Moreland of Waldorf, MD


bullet2 cups granulated sugar
bullet2 cups flour, all-purpose
bullet2 t baking soda
bullet2 eggs
bullet1 can (20-oz. crushed pineapple, undrained
bullet1 cup chopped pecans

Directions: Mix dry ingredients with baking soda first, then add remaining ingredients. Beat well. Stir in 3/4 cup of the pecans, saving 1/4 cup for decoration, if desired. Pour in ungreased 13" x 9" pan. Bake at 350 degrees for 40 minutes. Cool completely. Spread icing on cake. Sprinkle remaining 1/4 cup pecans on top for decoration, if reserved.

Frosting: (This is a nice, creamy frosting.) Beat well: 1/2 cup softened butter, 8-oz. pkg. cream cheese, 1 1/2/ cups 10X sugar (powdered sugar), 1 teaspoon vanilla.

Cocoa Fudge Cake

From Marsha Howdyshell of Mt. Solon


bullet1 3/4 cup flour
bullet1 t soda
bullet6 T cocoa
bullet1 cup buttermilk
bullet2 eggs
bullet1 1/3 cup sugar
bullet1 t salt
bullet1/2 cup oil or shortening
bullet1 t vanilla
bullet12-oz. pkg. chocolate chips

Directions: Combine all ingredients in bowl. Beat 4 minutes at medium speed or 300 strokes by hand. Scrape bowl several times. Pour on ungreased cookie sheet. Sprinkle chocolate chips on top and push under batter. Sprinkle nuts on top and bake at 350 degrees for 20 to 25 minutes.

Peanut Butter Balls

From Nita Wise of Seneca, SC


bullet4 T butter
bullet2 cups confectioners' sugar
bullet1 cup shredded coconut
bullet1 cup chopped walnuts
bullet2/3 cup peanut butter
bullet1/2 cup maraschino cherries, chopped
bullet2 1/4 cup semi-sweet chocolate chips
bullet1 cup flaked coconut

Directions: Melt butter or margarine over low heat. Remove from heat and mix melted butter, confectioners' sugar, coconut, walnuts, peanut butter and cherries.  Form into small balls. Chill until firm. Melt chocolate chips over low heat. Stick a toothpick into each ball and dip into chocolate. Roll chocolate-covered peanut butter balls in coconut to coat. Chill and then serve.

Favorite Chocolate Chip Cookies

From Joann Hensley of McGaheysville


bullet1 cup light brown sugar (packed)
bullet1/2 cup granulated sugar
bullet3/4 cup Land-O-Lakes spread with sweet cream, softened
bullet1/2 cup extra-crunchy peanut butter
bullet2 eggs
bullet2 t vanilla
bullet2 1/2 cups all-purpose flour
bullet1 t baking soda
bullet1/4 t salt
bullet12-oz. pkg. semi-sweet chocolate chips

Directions: Heat oven to 350 degrees. Beat sugars, spread and peanut butter in large mixer bowl until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, and salt; mix well. Stir in chocolate chips. Drop dough by rounded tablespoons, 2 inches apart, onto ungreased baking sheets. Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes before removing from baking sheets onto wire rack. Makes about 4 dozen cookies.


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