1 box cake mix of choice
3 C. dried or candied fruits of choice
1/2 C. pecans
1/2 C. unsalted butter
1 C. brown sugar
2 T. light corn syrup
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Preheat your oven to 350°F and grease the inside of two 9-inch cake pans. Line the pans with parchment paper.
Prepare the cake batter according to package instructions and set aside. In a medium saucepan, combine butter, brown sugar, corn syrup, nutmeg, cinnamon, and ginger. Stir frequently over low heat until the butter is melted and the sugar has dissolved.
Pour mixture evenly between the prepared pans. Distribute the fruit and pecans evenly onto the batter. Spoon the prepared cake batter into each pan. Bake for 30 minutes. Let stand for five minutes before inverting cakes onto serving plates.
2/3 cup shortening
2 2/3 cups white sugar
2 cups mashed bananas
2/3 cup water
3 1/3 cups all-purpose flour
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
2/3 cup chopped pecans or walnuts
12 – 1 pint canning jars
If you are planning on storing these for a while, you will need to sterilize your jars. The jars will keep up to a year in your pantry if sealed properly.
Preheat oven to 325*. Grease insides of a dozen 1 pint canning jars. (I wiped mine down with vegetable oil.)
In a large bowl, cream shortening and sugar until light and fluffy.
Mash bananas in separate bowl.
Beat in eggs, bananas, and water.Sift together flour, baking powder, soda, salt, cinnamon, and cloves.
Add to banana mixture. Add nuts and stir them in with spoon.
Insert canning funnel into mouth of jar and pour mixture into greased jars, filling half full.
Place jars directly on rack in oven.
Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims. Bake for 45 minutes.
Don’t worry if a few rise over the top of the jar. You can press it down with the lid.
While jars are still warm, add lids. Screw on tightly. If you sterilized your jars listen for the ping once you have added the lids; this means that the jar is sealed. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. When you want to eat they slid right out of the jar so easy
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
100 g white chocolate coating
100 g butter
(additional butter to grease the baking pan)
100 g sugar
1 vanilla bean
150 g flour (pastry)
1 tsp. baking powder
1 pinch of salt
100 g walnuts
150 g Wild Blueberries (frozen)
Icing sugar for decoration
Melt the butter and white coating together in a bain-marie. Mix eggs and sugar in a bowl and slowly add the melted butter and coating. Stir in flour, backing powder and scratched out vanilla pulp. Finally, chop the walnuts and fold them in the dough.
Grease a small cake pan (20×20 cm) and fill in the dough. Spread the frozen blueberries on top and bake at 160°C for 30-35 minutes.
Let the finished Blondies cool down in the pan, then cover with icing sugar and cut them into small pieces.
2 teaspoons vanilla
1/2 cup sugar, plus some extra for coating blueberries
3/4 cup corn flour, sifted twice
1 8-oz bag Frozen Wild Blueberries
Preheat oven to 350 degrees F. Brush with oil an 8 inch round spring-form cake pan; line base with parchment paper and bush with oil. Beat eggs with 2 tsp vanilla extract at high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions at medium speed. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula. Toss Frozen Wild Blueberries with extra sugar. Pour into bottom of pan. Pour mixture into pan over Wild Blueberries and spread evenly; bake for about 35-40 minutes or skewer inserted into the cake comes out clean. Release spring form and cool on a wire rack.