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Closed Nov. 26th & 27th

BrightRidge offices will be closed November 26th and 27th for the holiday. Happy Thanksgiving from your friends at BrightRidge! 

Recipe Exchange

Share your own recipe with us!


Carrot Cake Bars

Submitted by: Ellie Chestnut, Johnson City

First, grate carrots and set aside.

2 cups white sugar
1 1/2 cups canola oil
4 eggs
2 cups plain flour
1 tsp. salt
1 tsp. cinnamon

Mix by hand and add grated carrots.  In a 10 x 15 x 2 cookie sheet, spray pan and bake 25-30 minutes at 350 degrees.  Put frosting on cake while hot.


One 8-oz. cream cheese
1/2 stick margarine (softened)
add 1 1/2 powder sugar



Broccoli Cornbread

Submitted by: Ellie Chestnut, Johnson City

1 pound bag chopped broccoli, thawed and drained
1 chopped onion - set aside
1 box Jiffy corn muffin mix
1 tsp. salt
1 stick of margarine - melted
4 eggs
1 1/2 cup cottage cheese
1 cup grated cheddar cheese

Mix all and add cheese last.  Spray 9 x 13 pan and add another cup of grated cheese on top.  Bake 25-30 minutes on 325-350 degrees until brown on top.  


Old Fashion Prune Cake

Submitted by: Keeva Ann Humphrey, Johnson City

1 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. ground all-spice
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 cup buttermilk
1 1/4 tsp. vanilla extract
1 cup prunes, pitted and chopped
1 1/2 cup chopped pecans

Preheat oven to 325.  Grease and flour 9 x 13 baking dish or pan.  In a medium bowl, mix together flour, soda, slat, all-spice, cinnamon and nutmeg. Set aside.  In a large bowl, combine oil, eggs, 1 1/2 cup sugar.  Beat 2 minutes at medium speed.

Add flour mixture, alternating with 1 cup buttermilk starting, and ending with dry ingredients.  Beat well after each addition.  Stir in prunes, pecan and 1 1/4 tsp. vanilla.  Pour in greased pan and bake 45-60 minutes until a toothpick comes out clean.  Make large, deep holes in hot cake.  Pour topping in holes and on top of cake a little at a time.  


3/4 cup butter
3/4 cup buttermilk
1 1/2 tsp.dark corn syrup
1 1/2 cups sugar
2 tsp. vanilla

For the topping, in a saucepan over medium heat, cook butter, 3/4 cup buttermilk, corn syrup and 1 1/2 cup sugar until sugar and butter melt.  Remove from heat and add 2 tsp. vanilla an stir.  


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