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Wednesday, June 5, 2013

Cookbook Giveaway: Reader submitted favorites - Banana Cake, Cowboy Coffee Cake and Sander's Show Stopper Ice Cream Dessert

Lucky winner of this cookbook to be announced today.
Banana Cake
Preheat oven to 350 
Grease and flour 1 Bundt pan or two  9” round pans
Mix together first five ingredients and set aside
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups flour
1 1/3 cup sugar
1/4 cup margarine softened
2 eggs
2-3 very ripe bananas mashed
1 cup sour cream
1 teas vanilla
1/4 – 1/2 cups chopped walnuts and/or 1 cup chocolate chips
Directions
Cream sugar, margarine together until light and fluffy.  Add eggs and mix well.  Add bananas, vanilla and sour cream.  Stir in dry ingredients.  Mix well.  Fold in nuts and chocolate chips.
Pour into prepared pan and bake for approximately 45 minutes or until toothpick comes out clean.  Cool in pan for 10 minutes.  Using potholders, place serving dish inverted on top of cake and flip over.  Cool before frosting (I don't frost as it is very moist but that is your choice. You can also sprinkle with powdered sugar)
Cream Cheese Frosting
1 8-oz cream cheese, softened
3-4 tbl softened margarine or butter
1 tsp vanilla
Dash salt
2 cups powdered sugar
Beat cream cheese and butter.  Add sugar and beat until consistency you like.  Add vanilla.  If too thin, add more sugar.  If too thick, add a bit of milk.

Sander’s Show Stopper Ice Cream Dessert
Jacqueline Castine of Bloomfield Hills was featured in The Oakland Press many years ago with this recipe. And has this to say about it:  “While I was leading a senior citizen group in a game of mental health bingo, I overheard a woman tell her table mates about this dessert. I memorized it because I didn’t have anything to write on at the moment. It has been featured on the front page food section of the Oakland Press and Neil Rubin’s column on Easy Super Bowl recipes for guys to make at home.
What you need
A spring form pan
A plain pound cake
1/2 gallon of butter pecan ice cream
1 small jar of Sander’s milk chocolate fudge topping
4 chocolate toffee candy bars (Heath or Skor)   
Directions   
Crumble half of pound cake into bottom of pan and cover with half of the ice cream. Break up candy bars with a hammer and sprinkle half on top of the ice cream. Warm topping in microwave and drizzle half of fudge over layer in a lattice effect.  Repeat layering  ingredients .   
Cover with foil or saran wrap and keep in freezer until ready to serve. Release spring form rim. 
Serve this magnificent ice cream convection from the pan bottom.
Take your bows!
Note: If you have a large spring form pan, you can double the ingredients and serve 12-14.
Take your bows, Jacqueline. This sounds fantastic!

Crumb Topped Cowboy Coffee Cake
1 1/4 cup sifted flour
1/4 tsp salt
1/3 cup shortening
1 cup sugar
Combine flour, salt, sugar and shortening until crumbly. Reserve 1/4 cup to sprinkle over top.
Add to above ingredients (not reserve):
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
Mix thoroughly.
Add 1 egg well beaten
1/2 cup sour milk (Buttermilk)
Mix well.
Pour into waxed or parchment lined 9x9 square cake pan. Sprinkle reserved crumbs over top.
Bake at 375 degrees for 25-30 minutes.
Thank you, Jeanne Morse of White Lake for your recipe.
 

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