Posted by Grandma Jeanne on November 23, 2009
2 boxes instant banana cream pudding mix
2 8-oz. containers of Cool Whip
4 cups milk
Nilla wafers – enough to fill pan
Sliced bananas – enough to fill pan
1. Layer bananas and cookies in 9 X 11 X 2 container.
2. In large bowl, mix milk and 8 ounces Cool Whip.
3. Add pudding mix and beat until well mixed
4. Do not over beat, as mix will get too thick.
5. Pour mixture over cookies and bananas.
6. Cover with another 8 ounces of Cool Whip.
7. Refrigerate overnight (preferably).
Servings: 8 | Prep Time: Minutes
Posted by Grandma Jeanne on November 16, 2009
3 cups self-rising flour
1/2 cup sugar
1 (12-oz.) can beer at room temperature
1. Mix flour, sugar, and beer together.
2. Place in greased and floured loaf pan.
3. Bake at 300 for 1 hour.
Servings: 4 | Prep Time: 5 minutes
Posted by Grandma Jeanne on November 9, 2009
1/2 c. cooking oil
1 c. sugar
2 eggs
3 ripe bananas
2 c. flour
1 t. soda
1/2 t. baking powder
1/2 t. salt
3T milk
1/2 t. vanilla
1. Blend first 4 ingredients in blender.
2. Sift dry ingredients in large bowl (or just dump and shake it up a little).
3. Add banana mixture, mix well.
4. Stir in milk and vanilla.
5. Pour into greased bundt pan.
6. Bake at 350 degrees for 45 minutes.
Servings: 12 | Prep Time: 1 hour
Posted by Grandma Jeanne on November 2, 2009
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed
Preheat oven to 325 degrees
In a large bowl, combine cream cheese, sugar, and vanilla.
Beat until smooth.
Blend in eggs one at a time.
Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.
Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes or until center is almost set.
Allow to cool.
Refrigerate for 3 hours or overnight.
Cover with whipped topping before serving.
Posted by Grandma Jeanne on
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter
1 cup sugar
2 unbeaten eggs
1 cup mashed bananas (2 medium bananas)
1/3 cup milk
1 teaspoon lemon juice or vinegar
1/2 cup chopped nuts
1. Sift together flour, soda, and salt.
2. Cream butter, add sugar, cream well.
3. Add eggs and bananas, blend thoroughly.
4. Combine together milk and lemon juice or vinegar.
5. Add the dry ingredients alternately with milk beginning and ending with dry ingredients.
6. Blend well after each addition (with electric mixer use a low speed).
7. Stir in nuts.
8. Turn batter into pan, that is well greased on the bottom.
9. Bake 9 x 5 x 3 pan for 60-70 minutes at 350 degrees or 2 smaller pans for 45 minutes.
Servings: 4 | Prep Time: 1 hour
