Easy Banana Cake

Quick, Simple and Delicious

This is my first post in almost two years! My friend,Liz Gainey has encouraged me to restart this blog. That got me thinking about it, but my biggest motivation is that I find it so helpful and easy to pull up my favorite recipes from here on my IPad. Rather than searching the recipe books, or my recipe cards, I just open Gayle's  Reflections and do a search- there you have your recipe and you are ready to cook!If you have an IPad, you can take a picture of the recipe and find it in your photos or file it in your files. Electronics and technology is definitely helpful in the kitchen.This recipe for banana cake is one I came up with while trying to use some very ripe bananas. I always feel guilty throwing them away. Just a cake mix and banana, make icing or buy it. Easy, easy!

Banana Cake

1 yellow cake mix (add eggs, oil, water according to package directions)

2 ripe bananas, mashed

1cup chopped pecans for top of icing

Cream Cheese Icing

1 stick (1/2 cup) butter

8 ounces cream cheese

Pinch salt

1 teaspoon vanilla 

3 cups confectioners powdered sugar .

1. Preheat oven to 350 degrees (or what your cake box instructs)

2. Spray two round cake pans or one 8 x 13 inch pan with canola    oil.

3. Make the cake mix according to the package directions then add the two bananas and mix in thoroughly.

4. Bake the cake as directed on the box and then cool thoroughly.

5. Make icing by mixing butter and cream cheese until soft and well mixed.

6. Add salt and vanilla. Mix well. Then add sugar 1 cup at a time until a smooth consistency. If it is too thick, add milk a teaspoon at a time until it is spreadable. Apply icing to a thoroughly cool cake.

If you are in a hurry, the store bought cream cheese icing is pretty good. Enjoy!

Martha Stewart's Creamy Lemon Bars

I love tart lemon bars for a dessert buffet or dinner party. They are pretty to look at, easy to serve and with a refreshing lemon taste and scent. I have two different recipes from Martha Stewart's recipes, one is the tradition lemon bar and one is an easy, creamy version. Today I am posting the easy to make, creamy lemon bar recipe. Hope you enjoy it. I will post the more traditional lemon bar another time.

Martha Stewart's Creamy Lemon Bars

"The lemon bars of your dreams take just 15 minutes of prep: Stir together a mere three ingredients to create a sunny, puckery filling for a buttery shortbread crust."
Everyday Food, June 2008
Prep Time
15 minutesTotal Time
45 minutes plus chilling
Yield: Makes 16

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour, (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)

Directions
1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.

2. Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy.

3. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.

4. Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.

5. Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.

No Cook Chocolate Cheesecake

I made this recipe up this week with what I had on hand for a quick dessert. It was a hit with my household of six right now. I had a Keebler store bought graham cracker crust and pudding mix and cream cheese. Stir, stir and dessert. See if you like it.

No Cook Chocolate Cheesecake

1 graham cracker crust
1 large box chocolate instant pudding
1 large block cream cheese
2 1/2 c. half and half
cool whip

1. Mix pudding mix with half and half until smooth.(I used my electric mixer)

2. Add softened cream cheese and beat until smooth.

3. Pour mixture into crust and spread out evenly. It will be thick.

4. Refrigerate. Slice and serve with Cool Whip or whipped cream on top.