Sherbet

This is a really easy recipe and will be great during the summer when it is hot and when you want something cold and fruity.

Ingredients:

1 Cup of Sugar

1 Package of unsweetened Kool-Aid (any flavor of your choice)

3 Cups of Milk


Instructions:

1. In a bowl, combine all ingredients until the sugar is dissolved.

2. Pour into a shallow freezer container; Cover and freeze for one hour. (I just put the mixture into my ice cream maker and allow it to mix for 20 minutes, then put it in a container in the freezer. If you don't have one, please follow the rest of the directions.)

3. Transfer to a mixing bowl; beat until smooth. Return to a freezer container, freeze until firm. 4. Remove from freezer 20 minutes before serving. Makes 3 Cups.

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Pineapple Upside Down Cake

This cake was requested by my husband for his birthday. So since I had never had one before I was on a quest to find a good one. This one was the simplest one that I could find and it was really good. Thank you Betty Crocker. Pay special attention to the high altitude instructions, it makes a huge difference in your cake.



1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

1. Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

High Altitude (3500-6500 ft): Increase flour to 1 1/2 cups and baking powder to 1 teaspoon. Bake 50 to 55 minutes.

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Double Chocolate Banana Bread

If you like banana bread and you like chocolate, then you will love this bread. It is really rich and delicious and it doesn't take that long to make. The longest thing is waiting for it to bake.

Double Chocolate Banana Bread
1 cup sugar
2 eggs
1/3 cup oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips

1. Heat oven to 350. Spray bottom of an 8X4 loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in a large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, salt, baking soda in a medium bowl; beat in the banana mixture at low speed, just until combined. Stir in chocolate chips

3. Spoon Batter into pan. Bake for 60-70 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

This is what the finished product looks like.

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The Beginning

I have decided that I am going to start a blog that compiles all the recipes that I love to use. I like to try to find recipes that are easy, fun, and that can be done quickly. So welcome to my new recipe blog. If you have any request for specific recipes, please let me know.