White Sheet Cake

Easy sheet cake that doesnt require a mixer! Made this for kallies birthday. * Found on eat cake for dinner

1 c. butter

1 c. water

2 c. sugar

2 1/4 c. all-purpose flour

1/2 tsp. salt

1 tsp. baking soda

2 eggs

1 tsp. vanilla

1/2 c. sour cream

Frosting:

1 c. butter

6 Tbl. evaporated milk

4 1/2 c. powdered sugar

1 tsp. vanilla

1/8 tsp. salt

1 c. chopped pecans, opt.

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth. Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11''x17'' sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.  Add nuts (if desired) and spread over cake.  

Butterscotch Brickle Bars

I just made this recipe from the Mennonite Girls Can Cook blog. I followed exactly except I omitted the salt from the topping and used salted cashews instead of pecans or walnuts. Pretty dang good. Im freezing a ton of them for Kelseys wedding along with the butter tarts!

Cookie Layer:
1-1/2 Cups sifted all purpose flour
1/4 teaspoon salt
1/2 Cup softened butter
3/4 Cup firmly packed light brown sugar

Heat oven to 375 degrees. Grease a 13 X 9 inch pan lightly and dust lightly with flour. (* I lined mine with foil and sprayed with pam. It lifts out effortlessly and is a real time saver!) Sift together flour and salt. Cut in butter with pastry blender. Add sugar and mix well. Press dough evenly into the bottom of prepared pan. Bake for 15 minutes. Remove from oven and cool slightly.

When cookie layer has less than 5 minutes left to bake, start preparing the topping:
Butterscotch Topping:
1- 6oz. package of butterscotch chips
1/4 Cup light corn syrup
2 Tablespoons shortening
1 Tablespoon water
1/4 teaspoon salt
2 Cups coarsely chopped walnuts or pecans

Combine all ingredients except nuts in a microwaveable bowl and heat at 30 second intervals on full power stirring well after each 30 second heating until smooth. (It took me 3 - 30second intervals) If you prefer you can do this step over a double boiler. Stir in nuts. Spoon mixture evenly over slightly cooled cookie layer. Bake an additional 8 minutes. Remover pan to a wire rack. Cool until slightly warm and then cut into 1-1/2 to 2 inch squares. Cool completely before serving. Makes 24-38 squares.

My favorite banana bread

This recipe is from a bakery in Boston called Flours. I made a couple loaves of it today and it's hands down the best I've ever had. I did make one loaf gluten free by subbing the flour with Tom sawyer gluten free flour mix, and it turned out flawless! It's the sour cream that makes it so good!

Ingredients
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped
Directions
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Quick & Easy Jello side dish or dessert

This is the easiest side dish or dessert you will ever make. And its delicious!

Just 3 Ingredients: Jello, fruit, yogurt - use any flavor you want :)

I like to use 2 boxes of jello - it sets quicker. On the stove heat 2 cups of water or use the juice from your fruit. Add your jello (any flavor) and bring to a boil. Let sit for 5 mins. Get your fruit ready - something to compliment your jello (raspberries, strawberries, peaches, etc. canned or fresh) and add 1-2 cups any flavor yogurt (again any flavor). Pour jello in a serving bowl and add 3 cups of ice cubes. Stir until it starts to thicken. Remove any ice cubes that remain with a slotted spoon. Add in your fruit and yogurt and mix together. Sometimes I really mix it up and other times I just slightly mix to you can see the pretty colors. Put in fridge until ready to eat. For this one I used peaches, Mandarin oranges; orange jello and vanilla yogurt. I make it different anytime and I have not had a bad batch. Experiment. Enjoy!!!