Whole Wheat Banana Bread

Submitted by Scott and Laura Jerpbak

  • ½ cup butter or margarine
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1 cup mashed ripe banana (about 3)
  • 1 cup all-purpose flour
  • ½ tsp. salt
  • 1 tsp baking soda
  • 1 cup whole wheat flour
  • 1/3 cup hot water
  • ½ cup chopped walnuts

Melt butter and blend in sugar.   Mix in beaten eggs and mashed banana, blending until smooth. In another bowl, stir together dry ingredients until thoroughly blended.  Add dry ingredients to banana mixture alternately with hot water.  Stir in chopped nuts.  Spoon batter into greased 9 x 5 loaf pan.  Bake at 325 degrees for 1 hour and 10 minutes until wooden skewer inserted in center comes out clean.  Cool in pan 10 minutes, then turn out onto a rack to cool completely.

Note: our twins prefer this made with ½ cup chocolate chips substituted for the nuts. Yummy!

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White Chocolate Almond Cheescake

Submitted by Iris Edelman

Filling: (for a 6oz. or 9 inch crust) or double for 9 x 13 dish

  • 2 (8oz) packages of cream cheese, softened
  • ½ cup sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 cup chopped white chocolate, divided
  • 1 ready-to-use graham cracker crumb crust (6oz or 9 inch) or see walnut crust recipe below
  • ½ cup chopped almonds
  • Walnut Crust: (double for a 9 x 13 dish)
  • ¼ cup sugar
  • ¼ cup margarine
  • 1 Tbsp. Cake meal
  • 1 Tbsp. Matzah meal
  • 1 cup ground walnuts

Filling:  Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.  Add eggs; mix until blended.  Stir in ½ of the white chocolate.  Pour into crust.  Sprinkle with almonds and remaining ½ of the white chocolate.  Bake at 350 degrees 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight

Crust:  Mix all ingredients together and press into 10 inch pie plate.  Place a greased piece of foil on top of the crust.  Weight with another pie plate.  Bake at 325 degrees for 15 minutes.  Remove place and foil.  Pour in cheesecake batter and bake according to cheesecake directions.

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Sugar Cookies

Submitted by Kelley Novak


  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 ¾ cup floor
  • 1 tsp. baking powder
  • 1 tbsp. milk
  • ½ tsp. almond extract
  • ¼ tsp. salt

Buttery Cream Frosting

  • 2 cups powdered sugar
  • ¼ cup butter flavored Crisco
  • ¾ tsp. vanilla
  • 3-5 tsp. milk

Cookies:  Cream butter and sugar.  Add egg and mix.  Add remaining ingredients and mix until smooth.  Refrigerate dough for two hours.  Preheat oven to 375 degrees.  Roll out dough ¼ inch thick on floured surface.  Cut into desired shapes.  Place on un-greased cookie sheet.  Bake 12-15 minutes or until lightly browned.  Place on cooling rack and frost as desired. Yields 24 cookies.

Frosting:  Combine powdered sugar, butter flavored Crisco and vanilla in mixer.  Slowly blend in milk (1 tbsp. at a time). Add desired color. Once you have reached a nice and creamy consistency, beat on high for another 3 minutes.

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Pumpkin Muffins

Submitted by Frannie Danzinger

  • 3 1/3 cups flour (whole wheat if you desire)
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 ½ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup oil
  • 4 eggs
  • 2/3 cup water
  • 1 – 29 oz. can pumpkin
  • Optional: Add nuts, raisins or chocolate chips

Mix dry ingredients together well.  Add all liquid ingredients and mix on low until moist. Once moistened, mix on high for 3 minutes.  Pour into muffin tin lined with paper cups.  Bake at 350 for approximately 30 minutes or until tops bounce back when touched.

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Orange Fluff

Submitted by Lisa Berris

  • 1 pkg. sugar free orange Jell-O
  • 1 pkg. sugar free/fat free vanilla instant pudding
  • 1 tub – 8 oz. fat free Cool Whip
  • 1 can mandarin oranges

Make jello to directions on box.  Set for 5 minutes in fridge.  Using a whisk, whisk in dry  pudding mix.  Fold in Cool Whip.  Add oranges.  Refrigerate until set.

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Strawberry-Banana Jell-O Salad

  • 2 – 3 oz. pkgs. Strawberry Jell-O (regular or sugar free)
  • 1 cup boiling water
  • 2 – 10 oz. pkgs. frozen strawberries, sliced & drained
  • 1 – 13 oz. can crushed pineapple in juice, drained
  • 2 large bananas, dried
  • 1 cup plain yogurt or fat free or lite sour cream

Dissolve Jell-O in boiling water.  Add fruit; stir until strawberries are defrosted.  Pour ½ into 9” pan; chill until firm.  Spread yogurt or sour cream over chilled portion then pour remaining Jell-O over yogurt (sour cream); chill.

Cut into squares.

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Lemon Poppy Seed Cake

Submitted by Steph Levine

  • 1 pkg. yellow cake mix
  • 1 cup water
  • ½ cup veg. oil
  • 4 eggs
  • 1 pkg. instant lemon pudding
  • 4 tbsp. poppy seeds

Mix all together (except poppy seeds). When all ingredients are mixed, fold in poppy seeds with a rubber spatula.  Pour into a greased Bundt pan and bake at 350 degrees for 45 minutes.

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Kailua Cake

Submitted by Kelley Novak

  • 1 yellow butter cake mix
  • 1 box instant chocolate pudding (small box)
  • 1 stick butter or margarine (softened)
  • 8 oz. sour cream
  • 4 eggs
  • 1/3 cup oil
  • 4 teaspoons vanilla
  • 4 tablespoons Kailua
  • 1 cup milk chocolate morsels

Preheat oven to 350 degrees. Grease Bundt pan well.

Combine cake mix, pudding mix and softened butter.  Add everything else except chocolate chips.  Mix well.  Stir in chips.  Eat lots of batter then add remaining batter to pan.

Bake for 55 minutes.

Remove from pan once cooled.  Sift with powdered sugar.

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Heath Bar Cheesecake

Submitted by Dina DiPietro

  • Crust:
  • Preheat oven to 375 degrees
  • 1 ½ cup finely ground graham crackers
  • ¼ cup sugar
  • 6 tbsp. Melted butter

Combine crust ingredients well.  Press firmly into greased & floured spring form pan.  Bake 6-9 minutes – cool completely (important).

Cheesecake Filling:

  • Preheat oven to 450 degrees
  • 3 – 8 oz packages cream cheese
  • ¾ cup brown sugar
  • 3 eggs
  • 2 tsp. Vanilla
  • 4 Heath bars chopped ( I have used Skors or toffee pieces in a bag and chocolate chunks in a bag)

Mix cream cheese and brown sugar until well blended.  Add eggs, one at a time.  Blend in Vanilla and all but ½ cup of candy.  Pour over crust.  Bake at 450 degrees for 10 minutes.  Reduce oven temperature to 250 degrees and bake for 25 minutes.  Cool before removing rim from pan and top with remaining candy.  Chill.

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