Fresh Mango Bread

2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1⁄2 teaspoon salt
1 cup granulated sugar, can substitute 1/4 cup for dark brown sugar (better crust)
2 large eggs
3⁄4 cup vegetable oil
2 1⁄2 cups mangoes, peeled and chopped
1 teaspoon lemon juice
1⁄4 cup raisins
 

DIRECTIONS
Preheat oven to 350 degrees.
Combine all of the dry ingredients.
Beat eggs with oil and add to flour mixture.
Add mangos, lemon juice and raisins.
Mix well.
Pour into 2 greased 8x4 loaf pans. (I made one loaf and 4 mini loaves)
Bake for about 1 hour or until toothpick comes out clean.

Recipe from food.com

Sour Cream Banana Cake

1⁄2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 cup banana, mashed
1⁄2 teaspoon vanilla extract
1⁄2 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1⁄4 teaspoon salt 

1⁄2 cup walnuts, finely chopped

1⁄4 cups sugar (2T sugar, 2T brown sugar) 

1⁄2 teaspoon cinnamon
1⁄4 cup powdered sugar

 

DIRECTIONS
Preheat oven to 350°F 
Combine butter and 1 cup sugar in a bowl and beat with an electric mixer until light and fluffy. 
Add eggs one at a time, mixing thoroughly after each addition. 
Stir in bananas, vanilla and sour cream.
Sift flour and next 3 ingredients together in a bowl. 
Fold into butter mixture until just blended.
Combine nuts, cinnamon and remaining granulated sugar in another bowl. 
Sprinkle half of nut mixture into a buttered and floured tube or bundt pan. (I used all of it in the middle) 
Add half the batter. Sprinkle with remaining nut mixture and cover with remaining batter.
Bake 45-50 minutes until a tester comes out clean when inserted in center. 
Invert pan and cool. 
Sprinkle with powdered sugar before serving.

Recipe is from food.com

Mom's Peanut Butter Cookies

1 1/2 C flour
1 t baking soda
1/4 t salt
1/2 C shortening
1/2 C peanut butter 
1/2 C brown sugar
1/2 C granulated sugar
1 egg
1/2 t vanilla 

Chill then roll into balls
Press with fork
Bake at 375 for 12-15 minutes 

One-Bowl Lemon-Raspberry Cake

1 box yellow cake mix (white cake mix)

¾ C sour cream

½ C butter, melted

¼ C lemon juice

2 eggs

2 T finely grated lemon peel

2 C fresh raspberries

¼ C Vanilla frosting (from 16-oz container) (alternate drizzle below)

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

2. In large bowl, beat cake mix, sour cream, melted butter, lemon juice, eggs and lemon peel with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan. Sprinkle raspberries on top.

3. Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 30 minutes.

4. In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle over top of cake. Let stand about 1 1/2 hours or until set. Cut into 4 rows by 3 rows. Store in airtight container at room temperature.

Original recipe (in black text) from: www.bettycrocker.com 

Alternate drizzle – half the recipe was all I used 

Vanilla Almond Glaze

2C confectioners' sugar

1⁄4C butter, melted

1⁄4C evaporated milk (whole milk)

1⁄2t pure vanilla extract (Mexican vanilla)

1⁄2t almond extract

In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!

Drizzle over desired desserts.

Original recipe (in black text) from: www.food.com 

Sweet Dairy-Free Cornbread

2Tbsp canola oil (plus a little to grease the bottom of pan)
3/4cup organic yellow corn meal
1 1/2cups flour
3/4cup sugar
2 1/4tsp baking powder
1/2tsp salt
1cup water
2 eggs
Instructions
Preheat oven to 400F
Lightly grease the bottom of a 9×9 glass baking dish
Mix all of the dry ingredients
Add the water, oil and eggs; mix well
Add to the baking dish and bake for 25 minutes (15 minutes if you’re making muffins)
Let it cool a little, cut and enjoy!

Original recipe from: www.kitchengonerogue.com

picture from Kitchen Gone Rogue

Apple Crisp Coffee Cake

Cake Batter
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter (1 stick), melted
1 cup sour cream
3 eggs, lightly beaten
2 teaspoons vanilla extract
2 medium Granny Smith apples, peeled, cored, and finely diced (Cosmic Crisp apples)

Topping
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (1 stick), melted

Glaze
2/3 cup packed light brown sugar
2 tablespoons apple cider
2 tablespoons butter

Instructions
Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
Sprinkle apples on top of batter.  (Happy accident - apples got mixed in the batter, worked well)
In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.

Recipe from spicysouthernkitchen.com

Tam's Buttermilk Pie

3 eggs
1/2 cup butter softened 
1 1/2 cup sugar
3 tbs all purpose flour 
1 cup buttermilk 
1 tsp vanilla extract 
1 tbs lemon juice 
1/8 tbs nutmeg
1 pie crust
Preheat oven to 350
Beat eggs until frothy then add butter sugar and flour
Beat until smooth
Stir in buttermilk, vanilla, lemon juice and nutmeg 
Bake for 40 to 60 minutes, or until center is firm. 
Yum!

Recipe from Tamera Shea