Melt butter and blend in sugar. Mix in beaten eggs and mashed banana, blending until smooth. In another bowl, stir together dry ingredients until thoroughly blended. Add dry ingredients to banana mixture alternately with hot water. Stir in chopped nuts. Spoon batter into greased 9 x 5 loaf pan. Bake at 325 degrees for 1 hour and 10 minutes until wooden skewer inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto a rack to cool completely.
Note: our twins prefer this made with ½ cup chocolate chips substituted for the nuts. Yummy!
Filling: (for a 6oz. or 9 inch crust) or double for 9 x 13 dish
2 (8oz) packages of cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
1 cup chopped white chocolate, divided
1 ready-to-use graham cracker crumb crust (6oz or 9 inch) or see walnut crust recipe below
½ cup chopped almonds
Walnut Crust: (double for a 9 x 13 dish)
¼ cup sugar
¼ cup margarine
1 Tbsp. Cake meal
1 Tbsp. Matzah meal
1 cup ground walnuts
Filling: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in ½ of the white chocolate. Pour into crust. Sprinkle with almonds and remaining ½ of the white chocolate. Bake at 350 degrees 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight
Crust: Mix all ingredients together and press into 10 inch pie plate. Place a greased piece of foil on top of the crust. Weight with another pie plate. Bake at 325 degrees for 15 minutes. Remove place and foil. Pour in cheesecake batter and bake according to cheesecake directions.
Cookies: Cream butter and sugar. Add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough for two hours. Preheat oven to 375 degrees. Roll out dough ¼ inch thick on floured surface. Cut into desired shapes. Place on un-greased cookie sheet. Bake 12-15 minutes or until lightly browned. Place on cooling rack and frost as desired. Yields 24 cookies.
Frosting: Combine powdered sugar, butter flavored Crisco and vanilla in mixer. Slowly blend in milk (1 tbsp. at a time). Add desired color. Once you have reached a nice and creamy consistency, beat on high for another 3 minutes.
Make jello to directions on box. Set for 5 minutes in fridge. Using a whisk, whisk in dry pudding mix. Fold in Cool Whip. Add oranges. Refrigerate until set.
2 – 3 oz. pkgs. Strawberry Jell-O (regular or sugar free)
1 cup boiling water
2 – 10 oz. pkgs. frozen strawberries, sliced & drained
1 – 13 oz. can crushed pineapple in juice, drained
2 large bananas, dried
1 cup plain yogurt or fat free or lite sour cream
Dissolve Jell-O in boiling water. Add fruit; stir until strawberries are defrosted. Pour ½ into 9” pan; chill until firm. Spread yogurt or sour cream over chilled portion then pour remaining Jell-O over yogurt (sour cream); chill.
Mix all together (except poppy seeds). When all ingredients are mixed, fold in poppy seeds with a rubber spatula. Pour into a greased Bundt pan and bake at 350 degrees for 45 minutes.
Preheat oven to 350 degrees. Grease Bundt pan well.
Combine cake mix, pudding mix and softened butter. Add everything else except chocolate chips. Mix well. Stir in chips. Eat lots of batter then add remaining batter to pan.
Bake for 55 minutes.
Remove from pan once cooled. Sift with powdered sugar.
Combine crust ingredients well. Press firmly into greased & floured spring form pan. Bake 6-9 minutes – cool completely (important).
Cheesecake Filling:
Preheat oven to 450 degrees
3 – 8 oz packages cream cheese
¾ cup brown sugar
3 eggs
2 tsp. Vanilla
4 Heath bars chopped ( I have used Skors or toffee pieces in a bag and chocolate chunks in a bag)
Mix cream cheese and brown sugar until well blended. Add eggs, one at a time. Blend in Vanilla and all but ½ cup of candy. Pour over crust. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and bake for 25 minutes. Cool before removing rim from pan and top with remaining candy. Chill.
Combine crust ingredients. Press in buttered 8 in glass dish. Beat filling together until creamy. Spread on crust. Combine and pour topping on baked cheesecake immediately.
