(Editor’s Note: The Patriot plans to run a recipe or two each week from locals and their favorite recipe books. If you have one you’d like to share, contact the Patriot at 763-275-0275).
Banana Bars With Cream Cheese Frosting
• 1/2 cup butter, softened;
• 1-1/2 cup white sugar;
• 2 eggs;
• 1 cup sour cream;
• 1 teaspoon vanilla extract;
• 2 cups all-purpose flour;
• 1 teaspoon baking soda;
• 1/4 teaspoon salt;
• 1 cup (2-3) mashed ripe bananas
FROSTING:
• 1 (8-oz) pkg. cream cheese, softened;
• 1/2 cup butter, softened;
• 2 cups sifted confectioners’ sugar;
• 1 teaspoon vanilla extract.
Preheat oven to 350º. Grease a 10x15-inch jelly roll pan. In a large bowl, cream together 1/2 cup butter and sugar until smooth. Beat in eggs, one at a time, then stir in the sour cream and one teaspoon vanilla. Combine the flour, baking soda and salt; stir in the batter. Finally, mix in the mashed bananas. Spread evenly into the prepared pan. Bake for 20-25 minutes in the preheated oven until a toothpick inserted comes out clean. Allow bars to cool completely. In a medium bowl, cream together the cream cheese and 1/2 cup butter until creamy. Mix in 1 teaspoon vanilla, then gradually stir in the confectioners’ sugar. Spread frosting (there may be leftover frosting) over cooled bars and store in refrigerator.
Submitted by Angie Arthur.
Banana Split Dessert
• 3 bananas;
• 1 cup chopped nuts;
• 1/2 cup butter;
• 1-1/2 cup evaporated milk;
• 1 pint whipping cream;
• 1/2 gallon Neapolitan ice cream;
• 1 cup chocolate chips;
• 2 cups powdered sugar;
• 1 teaspoon vanilla.
Cover bottom of an 11x15-inch pan with graham cracker crust (3 cups crumbs, 1/2 cup sugar, 1/2 cup melted butter). Reserve 1 cup crumbs. Slice bananas. Sprinkle ice cream with nuts. Freeze. Melt chips and butter; add powdered sugar and evaporated milk; Cook until smooth. Add vanilla; cool. Pour over ice cream. Freeze. Whip cream and spread over top. Add remaining crumbs. Serves approximately 25.
Submitted by Marilyn (Edwards) Olson.
Cherry Muffins
• 1/4 cup butter, melted;
• 1/2 cup sugar;
• 2 cups canned sour, pitted cherries;
• 1-1/2 cup all-purpose flour;
• 1/2 cup sugar;
• 2 teaspoons baking powder;
• 1/2 teaspoon salt;
• 1 egg;
• 1/4 cup butter. melted;
• 1/2 cup milk.
Combine 1/4 cup melted butter, 1/2 cup sugar and the cherries. Stir to dissolve sugar. Divide cherry mixture equally into 10 well-greased 3-inch muffin tins. Combine flour, 1/2 cup sugar, baking powder and salt. In a small bowl, beat egg slightly, then add 1/4 cup melted butter and milk, stirring to combine. Pour egg mixture into flour all at once, stirring just to blend. Divide batter equally into each muffin cup. Bake at 400º for 20 minutes. Immediately invert muffins onto cookie sheet to cool.
Submitted in memory of Linda Olson.
