My Aunt Teresa makes this dip for fruit whenever we have a party. It is really good! It is from Cindy Steffen of Cedarburg, Wisconsin and the recipe was printed in a Taste of Home cookbook.
1 pkg. (8 oz.) cream cheese
1 carton (6 oz.) cherry yogurt
1 carton (8 oz.) frozen Cool Whip, thawed
1 jar (7 oz.) marshmallow creme
Assorted fresh fruit
1. beat cream cheese and yogurt until blended.
2. Fold in whipped topping and marshmallow creme.
3. Serve with fruit.
5 cups
Thursday, October 7, 2010
Whole Wheat Banana Bread
I really enjoy banana bread, but I didn't have enough flour until I realized I had wheat flour. I don't remember where I found the recipe but I found it online. I looked specifically for whole wheat banana bread recipes so that I could use the right amount of wheat flour. It is really good. You can't even tell that it is made with whole wheat flour-it tastes like regular banana bread. It is slightly darker, but that is all. It's moist and yummy.
1/2 c. unsalted butter, at room temperature
1/2 c. light brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 1/2 c. bananas, mashed (about 3-4)
1/4 c. honey
2 large eggs
2 c. whole wheat flour
1/2 c. walnuts, chopped (optional)
1 c. chocolate chips (optional)
1. Preheat oven to 350 degrees. Lightly grace 9x5 pan or mini loaf pans.
2. Beat butter, sugar, baking soda, salt, cinnamon and vanilla extract in medium bowl until smooth. Add bananas, honey and eggs and beat until smooth and mixed in. Add flour, one cup at a time, until all mixed. Add walnuts and chocolate chips. Spoon into pan and let rest at room temperature for 10 minutes.
3. For large loaf pan: Bake for 50 minutes and then lay a piece of foil across the top and bake an additional 10-15 minutes or until toothpick inserted in center comes out clean. For mini loaf pans: Bake about 25-30 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and allow to cool 10 minutes before turning out onto rack to cool completely.
1 large load, 8 mini loaves
1/2 c. unsalted butter, at room temperature
1/2 c. light brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. vanilla extract
1 1/2 c. bananas, mashed (about 3-4)
1/4 c. honey
2 large eggs
2 c. whole wheat flour
1/2 c. walnuts, chopped (optional)
1 c. chocolate chips (optional)
1. Preheat oven to 350 degrees. Lightly grace 9x5 pan or mini loaf pans.
2. Beat butter, sugar, baking soda, salt, cinnamon and vanilla extract in medium bowl until smooth. Add bananas, honey and eggs and beat until smooth and mixed in. Add flour, one cup at a time, until all mixed. Add walnuts and chocolate chips. Spoon into pan and let rest at room temperature for 10 minutes.
3. For large loaf pan: Bake for 50 minutes and then lay a piece of foil across the top and bake an additional 10-15 minutes or until toothpick inserted in center comes out clean. For mini loaf pans: Bake about 25-30 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and allow to cool 10 minutes before turning out onto rack to cool completely.
1 large load, 8 mini loaves
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