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04/20/18

Butter Pecan Bread

Submitted By: Joyce P., Gray

1 box butter pecan cake mix
4 eggs
1 small box coconut instant pudding
1 cup canola oil (¾ cup is plenty)
1 c very warm water
1 c chopped nuts (I used pecans)

Combine all ingredients except nuts. Beat well. Stir in nuts. Pour into 2 greased and floured loaf pans. Bake at 325 degrees for 45 minutes or until toothpick comes out clean.

04/20/18

Mae’s Best Banana Bread

Submitted By: Mae B., Fall Branch

1 ¾ c all purpose flour
¼ tsp salt
1 tsp baking soda
1 ½ sticks margarine (softened)
1 ½ c granulated sugar
2 eggs 
¼ c buttermilk
1 tsp vanilla extract
½ to 1 c chopped nuts
1 c well mashed overripe bananas

Glaze

1 c confectioner’s sugar
2-3 tbsp lemon juice

Preheat oven to 350 degrees. Grease and flour two 8 ½ x 4 ½ “ loaf pans. Combine flour, salt, and baking soda. Cream together butter and granulated sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add flour mixture and buttermilk alternately. Beat batter 2-3 minutes. Stir in vanilla nuts and bananas. Spoon into loaf pans. Bake about 50 minutes until toothpick inserted in center comes out clean. Cool before adding the glaze. For the glaze, stir confectioner’s sugar and lemon juice together until smooth. 
Pour over cooled loaves.

04/20/18

Magic Rolls

Submitted By: Doris Clark, Telford

5 cups self rising flour
​1/2 cup Crisco
1/2 tsp salt
1/2 cup warm water
1 pkg dry yeast
1 tbsp sugar
2 cups buttermilk

Mix ingredients well and place in refrigerator.  Keep tightly closed and use as needed.  Will keep indefinitely.  Bake at 450 degrees.

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