Banana Nut Bread


  • 3 ripe bananas
  • 2 eggs, beaten
  • 2 cups flour, whole wheat or one of each
  • 3/4C sugar
  • 1t salt
  • 1t baking soda
  • 1/2C chopped walnuts

Mix bananas and eggs together. Add dry ingredients and nuts. Stir well. Pour into greased loaf pan. Bake at 350 degrees for 1 hour.

Chocolate Cherry Cake

Cream together:
1 C sugar
1/2 C butter
2 squares chocolate

1 egg
1 C buttermilk

Sift together and add:
1 t baking soda
1 1/2 C cake flour
dash of salt

Mix in:
4 oz chopped maraschino cherries and/or nuts

Bake at 375 in greased 9x9 baking pan for 25 minutes or until done.

Sarah typically doubles the recipe and fills a full size cake pan.

Fresh Peach Pie

This is from Paula.

  • 1 C sugar
  • 3 T Cornstarch
  • 1/2 C water
  • 3oz cream cheese
  • 6 yo 7 sliced fresh peaches
  • 1 baked pie shell
  • Fruit Fresh

Put sliced peaches in a bowl and sprinkle them with Fruit Fresh. Take out 1 cup and mash them. Combine mashed peaches, sugar, cornstarch and water on medium heat and bring to a boil until clear. Cool. Spread cream cheese on bottom pie shell, lay sliced fresh peaches on top and pour glaze into the center of the pie. Chill and eat.


  • 1 pkg Almond Cookies
  • 1/2 stick butter

Gumdrop Cookies

  1. Mix thoroughly:
    1 C shortening
    1 C white sugar
    1 C brown sugar
    2 eggs, beaten
  2. Sift together and Add:
    2 C sifted flour
    1/4 t salt
    1 t baking soda
    1 t baking powder
  3. Add:
    1 C chopped gumdrops
    1/2 C walnuts
    1 teaspoon vanilla
    1 C coconut
    2 C oatmeal
  4. Mix the shit and roll it into small balls
  5. Press with a fork
  6. Bake 10 to 12 minutes at 350F
  7. Chow down like the starved tundra wookie you are

Jeri's pumkin coffee cake

Streusel topping:

  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1 TBS cinnamon
  • 1/2 c butter (melted)
  • 1 1/4 c flour

Stir together the sugars, cinnamon and melted butter, add the flour. Set it aside while you make the cake batter.


  • 1 1/2 c. flour
  • 3/4 tsp baking soda
  • 3/4 TBS cinnamon
  • 3/4 TBSP pumpkin pie spice
  • 1/2 c brown sugar
  • 1/4 c granulated sugar
  • 1/2 c butter, room temp.
  • 1 egg
  • 15 oz pumpkin puree (I use fresh pumpkin)
  • Mix the flour, soda, baking powder cinnamon and pumpkin pie spice. If you are using canned puree you can cut down the amount of pumpkin pie spice to 1/2 TBSP. In a medium bowl, mix the sugars, and butter until light and fluffy. Add the eggs and pumpkin. Add to the flour mixture. Spread batter in a round cake pan that is sprayed with Bakers Joy or cooking spray. You can also butter and flour the pan or use parchment paper. Put the streusel topping on the cake and press it into the batter. Bake for 50 minutes. When cool, top with glaze, 1/4 c powdered sugar, 1 TBS milk. Drizzle over cake before serving.

    Rhubarb Cake

    Serves 10
    Grease and flour 2 bread pans
    Preheat oven to 375

    1/3 C margarine or butter
    1/2 C brown sugar
    1/2 C white sugar
    Cream together above ingredients

    1 egg
    1 teaspoon vanilla
    Beat in to butter mixture

    1 teaspoon baking soda
    1 cup buttermilk
    2 cups flour
    Add to butter mixture

    3 cups rhubarb cut in 1/2" pieces
    Fold rhubarb into batter. Pour in pans

    1/3 cup sugar
    3/4 teaspoon cinnamon
    Mix and sprinke over the before placing in oven. Bake at 375 for approximately 30 minutes.

    Rhubarb Recipes

    Strawberry Rhubarb Pie

    • 2 C slices strawberries
    • 2 C chopped rhubarb
    • 1.5 C sugar
    • 3 T minute tapioca
    • 1/4 t salt
    • 1/2 t ground nutmeg
    • 1 9" double crust pie pastry, unbaked
    • Butter

    Mix fruit and cover with sugar, tapioca and spices. Let stand 25 minutes. Turn into unbaked 9" pie shell. Dot with butter; cover with lattice top pastry. Bake at 400 for 10 minutes. Reduce heat to 350 and bake 35 more minutes, until crust is golden brown.

    Rhubarb Cream Pie

    • 1.25-1.5 C sugar
    • 3 T minute tapioca
    • 1/4 t salt
    • 1 t lemon juice
    • 3 C blueberries
    • 3 C chopped rhubarb
    • pastry for double crust pie

    In large bowl, mix sugar, tapioca, salt, lemon juice, blueberries and rhubarb; toss gently to coat fruit. Let stand 15 miuntes. Prepare and roll out pastry; line 9 inch pie pan with half the pastry. Pour fruit mixture into the pastry lined pan. Top with another pastry; seal the edges. Cover pie with foil. Bake 25-30 minutes (no temp given, try 350, eh?). Remove foil; bake until golden brown, 20-25 minutes more. Cool pie on rack.

    Rhubarb Crisp

    • 3/4 C sugar
    • 1 egg, beaten
    • 2 T plus 2/3 C flour, divided
    • 1/4 t mace
    • 3 C diced rhubarb
    • 1/4 C butter
    • 1/3 C brown sugar

    Mix sugar, egg, 2 T flour and mace. Add rhubarb. Put in 9 inch square pan.

    Mix butter, brown sugar and 2/3 C flour together until crumbly. Press down over rhubarb. Bake in 375 over for 30 minutes or until rhubarb is tender.

    Rhubarb Lemon Tofu Pie


    • 5 stalks rhubarb, washed, leaves discarded
    • 1 granny smith apple, peeled, cored and cubed
    • dozen large strawberries
    • 6 oz firm (reduced fat) tofu
    • juice of 1/2 lemon
    • 1/4 c + 2 T sugar
    • 2 T whole wheat flour
    • 2 t sugar + 2 t whole wheat flour
    • (or optional pie crust and crust crumble)


    In a rice cooker, (or pot) add a little water and the rhubarb stalks, chopped. Cook covered for several minutes (be more observant if doing rangetop cooking, as heat source may be hotter, and add water as needed). When rhubarb is pretty well done, carefully remove the cover (have an oven mitt on) and add the cubed apple, strawberries, and 1/4 c sugar. Cover and continue cooking a few more minutes.
    Meanwhile, puree the tofu in a food processor or chopper, until very smooth. Add lemon juice, 2 T sugar, 2 T whole wheat flour, and process until well blended. Line an 8" pie tin with oil, (here you can add a pie shell if you prefer, instead of...) and sprinkle to coat with a sugar and whole wheat flour mixture, about 2 t each. Spread the tofu mixture into the pie tin (or onto the crust). Bake at 400 F for a few minutes, (until crust is done, if using a crust). Remove and cool.
    Check rhubarb mixture for sweetness (I use a minimum of sugar), and adjust to your preference. Pour into a fine (or cheesecloth lined) seive, and drain off juices, do not squeese dry. Save juices for some other use (perhaps for a jelly). Pour remaining rhubarb mixture over the baked lemon tofu. Refrigerate (or top with crust crumble and bake again until done). The texture of the fruit mixture does not jell, or thicken, when the smaller amount of sugar is used, but I like it the way it is. The lemon tofu is in sweet contrast to the more tart but still sweet rhubarb and fruit filling.

    Rhubarb Bread

    Another good rhubarb recipe!

    * 1 1/2 cups brown sugar
    * 1/2 cup oil
    * 1 egg
    * 1 cup buttermilk
    * 1 tsp. salt
    * 1 tsp. soda
    * 1 tsp. vanilla
    * 2 1/2 cup flour
    * 1 1/2 cups rhubarb, diced
    * 1 1/2 cups nuts, chopped


    * 1/2 cup white sugar
    * 1 Tbsp. butter


    Stir together in given order: brown sugar, oil, egg, buttermilk, salt, soda, vanilla, flour, rhubarb and nuts.

    For topping: Mix and spread over top of bread before baking. Bake at 325 degrees F for 40 minutes. Makes 2 loaves.

    By Robin from Washington, IA

    Rhubarb Cobbler


    * 4 1/2-5 cups finely chopped rhubarb
    * 1/2 cup white sugar
    * 1/2 cup brown sugar
    * 1/2 cup butter
    * 1/2 tsp. salt
    * 2 tsp. baking powder
    * 1 egg, slightly beaten
    * 1/2 cup milk
    * 1 cup flour

    Spread rhubarb evenly in greased cake pan. Combine the rest of ingredients and spread over rhubarb.

    * 1/2 cup brown sugar
    * 1 Tbsp. cornstarch
    * pinch salt
    * 1 cup water

    Mix sugar, cornstarch and salt. Sprinkle over batter. Pour water evenly over all. Bake at 375 degrees F for approximately 1 hour or until golden. Serve warm with milk.

    By Robin from Washington, IA

    Rhubarb Pie

    Rhubarb Pie

    2 pounds rhubarb
    1/4 cup lemon juice (Mark substitutes 1 teaspoon cinnamon)
    1 cup sugar
    1/2 cup Minute instant tapioca (Mark substitutes 1/4 cup flour)
    1/2 cup water (Mark omits the water)
    2 boxes Pillsbury crust
    one 10-inch Pyrex pie plate
    foil for bottom of oven


    I use two boxes of crust for a 10-inch pie plate. Never use smaller pie plates than 10 inches. A large pie plate affords long slices, which look so much more formidable and appetizing. Plus, you can always bring the extra slices to work if you panic when faced with eating the leftovers and susequent extra time on the StairMaster.
    One box of two small crusts really isn't enough to make a nice, thick crust that won't leak, nor does it allow you to have a substantial edge that won't burn. Also, when shopping for rhubarb, look for thick, juicy, red stalks. Beware of stalks that are bruised, cut, or dried-out at the ends.
    Begin by slicing the rhubarb into inch-long pieces. Then, slice the rhubarb down the middle, along the grain of the stalk. This allows the rhubarb to release its flavor and absorb the sugar. Combine the rhubarb, lemon juice, sugar, and tapioca. Stir to coat the rhubarb, then allow it to marinate while you prepare the crust.
    Turn on your oven to 400 degrees, to allow it time to preheat while you roll the crust and put the pie together. You want the oven to be fully preheated, otherwise the crust won't be as flaky. Also, cover the bottom of your oven with foil, to keep it clean in case the filling boils over.
    Open a box of crusts, remove all the plastic, and place both crusts atop each other on a clean, floured board. Roll the crust to be 3 inches larger than your pie plate.
    Place the bottom crust into the pie plate and pour-in the filling. Roll-out the top crust to the same size as the bottom crust. Brush the overhang of the bottom crust with a little water, then cover the pie with the top crust, pressing lightly to seal the edges.
    Fold the crust over once, towards the center of the pie, then fold it once more. This thick edge doesn't need to be covered with foil to avoid burning. Use your thumb on one hand and thumb and index finger of the other hand to fully seal the crust and build-up a nice, pretty edge to the crust.
    Cut several holes in the top of the crust. Don't be afraid to cut too many, as this will help release steam when the filling begins to boil. If you don't cut enough holes, pressure will build inside the crust and break open the edges, causing leaks and spills.
    Just before you place the pie in the oven, pour in the half-cup of water. This makes for a juicy, wonderful filling. The tapioca will absorb the water and rhubarb juice to make a nice, gelatinous filling that contrasts with the texture of the rhubarb.
    Bake the pie for 20 minutes, then lower the heat to 350 degrees. Continue to bake the pie for another 40 minutes, checking towards the end to see if the filling has begun to bubble in the center. Once the center begins to bubble and thicken, remove the pie from the oven.
    Allow the pie to cool almost completely before serving. This lets the filling completely thicken and set, so it won't run all over the place when you slice and serve the pie. This pie is best served warm with scoop of vanilla ice cream, or cold with a glass of milk.

    Strawberry Rhubarb Pie


    Pie crust

    • 2 1/4 cups flour
    • 3/4 cup shortening
    • 5 Tbsp cold water or milk (milk preferred)

    Pie filling

    • 1 cup sugar
    • 6 Tbsp tapioca (tapioca starch preferred, but quick-cooking tapioca is ok too)
    • 1 lb rhubarb, cut into 1/2-inch pieces
    • 4-6 cups strawberries


    Cut the stawberries in half. Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and let sit for at least 15 minutes.

    Make the pie crust: Cut the shortening and flour together. This can be done with two knives, with a pastry cutter, or with some electric mixers. (I do mine in a Kitchenaid food processor/mixer.) When the mixture has an even consistency (it should resemble coarse sand), add in the milk (or water). Take about 5/8ths of the dough and roll out on a floured board until it is a little bit larger than a 10-inch pie pan. Put this in the pie pan. (The rest of the dough is for the top of the pie.)

    Pour the strawberries and rhubarb mixture into the pie crust.

    Roll out the remainder of the pie crust. Place on top of the pie, crimping the edges of the top and bottom crusts together. Make one or two slits in the top of the crust for steam to escape.

    Bake 45 to 50 minutes at or until syrup boils with heavy bubbles that do not burst.

    Strawberries and rhubarb are both seasonal fruits. Their season is late spring/early summer. You can use 3/4 cup sugar if you like it less sweet.

    I recommend putting a piece of aluminum foil under the pie as it is cooking, because it invariably leaks. This will save you from having to clean up the oven.

    World's Greatest Coffee Cake

    This is awesome stuff, even if you don’t drink coffee


    • 1 package pound cake mix
    • 4 eggs
    • 1 stick melted butter
    • 1 package (8 oz.) of cream cheese
    • 1 box (16 oz.) confectioners sugar (minus 1/2/ cup)
    • A couple handfuls of chopped nuts (if you like them—otherwise you can go nut-less and wonder)

    Preheat oven to 350 degrees

    Mix together: Pound cake mix, 2 eggs and the melted butter
    Pour into a greased 9” X 13” pan

    Mix together: Cream cheese, 2 eggs and the confectioners sugar
    Pour over cake layer

    Sprinkle with chopped nuts—or be a nut-less wonder—or be half nut-less and sprinkle nuts on only one half of the cake—your choice.

    Bake for 35-40 minutes—use the old toothpick test to check for doneness

    Sprinkle with remaining ½ cup of sugar

    Zucchini bread


    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 3 teaspoons ground cinnamon
    • 3 eggs
    • 1 cup vegetable oil
    • 2 1/4 cups white sugar
    • 3 teaspoons vanilla extract
    • 2 cups grated zucchini
    • 1 cup chopped walnuts


    1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
    2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
    3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
    4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

    Good comment

    This is my MASTER zucchini recipe. No need to look further. I've tried 3 recipes from this site, and this one is the BEST. I do half and half oil/applesauce and subsititute and reduce to 2 cups of sugar - plenty sweet! 1 cup brown sugar for the white. The brown sugar adds so much more richness and depth of flavor than just using all white sugar. I did start using at least 3 cups zucchini. It melts and disappears into the bread and all you end up tasting is the cinnamon. So 3-4 cups is best, with true zucchini flavor. It won't be green, trust me. No nuts needed or draining/squeezing out the zucchini either. The water adds to the moistness of the bread. 55 min. cook time for me. I did 60 min. the first time and it wasn't as moist. I live in the city, so I don't have a garden, but since zucchini is available year round, you can make this anytime of the year. Super quick and easy to make and my 2 and 5 yr. old inhale this stuff. Don't tell them about the veggies and they won't know it's there!!