Carrot Bundt Cake

Ingredients
1 c. butter (softened)
1 c. sugar
1 c. brown sugar
4 eggs
2 T. veg oil
1 t. vanilla
2 T. lemon juice
3 c. flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
1/4 t. ginger
2 c. grated carrots

Cream butter and sugars, then add one egg at a time while beating. Beat in lemon juice, vanilla and oil.  In another bowl combine all dry ingredients.  Mix both mixtures together, then add carrots. Pour into a well greased or sprayed bundt pan.  Bake at 325 degrees for 50-60 minutes or until toothpick in center comes out clean. Remove from pan when completely cooled.  Frost with cream cheese frosting.  Store in refrigerator.

Stir Fry Sauce

Ingredients:
1/3 c. soy sauce
2 T. honey
1 T. cornstarch

Combine well, add to prepared stir fry, store remaining sauce in refrigerator.

Pumpkin Bundt Cake

Ingredients:
2 1/2 c. sugar
1 c. veg oil
3 eggs
3 c. flour
2 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/4 t. cloves
1 can (15 oz.) solid-pack pumpkin

Combine: Sugar and oil, add eggs one at a time.  Combine dry ingredients, then slowly add to other mixture until well mixed. Generously grease or spray bundt pan, add mixture and bake at 350 degrees for 60-65 minutes or until toothpick near the center comes out clean.  Cool completely before removing from pan.

Dust with powdered sugar or spread with Cream Cheese frosting (below)

Beat together:
1/3 c. softened cream cheese
1 stick softened butter
2 c. powdered sugar

Place frosting on top of ring, then spread downward halfway.  No need to cover entire cake.

Chocolate Bundt Cake

1 box of chocolate cake mix
1 pkg. of instant chocolate pudding
3 T. cocoa
1 3/4 c. milk
2 eggs
1 c. semi sweet chocolate chips (optional)

Beat all ingredients together except chocolate chips on low for 30 seconds, then medium for 2 minutes.  Stir in chocolate chips (optional-I don't use).  Pour into a well greased (sprayed) large bundt pan. Bake at 350 degrees for 55-60 minutes or until a toothpick in the center of ring comes out clean. Cool before removing from pan, then cool on wire rack.

Toppings: Dust with powdered sugar or frost with vanilla or cream cheese frosting (thin frosting spreads much easier than thick frosting) Using a large decorating tip and bag is an option, also.

Frosting
Beat together: 1 stick butter (softened), 1/3 c. cream cheese (softened) 1 t. vanilla and 2 c. powdered sugar.

Fiesta Banana Cake

Ingredients:
1 2/3 c. flour
1 1/3 c. sugar
1 t. baking powder
1 t. baking soda
3/4 t. salt
1/2 c. butter (softened)
1 c. ripe, mashed bananas (approx. 2 bananas)
1/2 c. buttermilk (or 1/2 c. milk and 1 t. lemon juice)
1 t. vanilla
2 eggs

Combine dry ingredients in large bowl.  Beat softened butter until creamy.  Combine butter with dry ingredients, buttermilk, 1 c. mashed bananas, vanilla and 2 eggs and beat for two minutes on medium speed.  Pour into greased 9x13 pan and bake for 20-25 minutes at 375 degrees.  Bake until toothpick comes out clean.

Frost with vanilla frosting: Beat together: 1 stick softened butter, 2 cups powdered sugar, 1 t. vanilla, 1-2 T. or more of milk until desired consistency.

Cherry Muffins

Cherry Muffins

Combine:
2 c. flour
4 t. baking powder
3/4 c. sugar
1 t. salt

Fold in: 1 can of drained, pitted cherries (cut cherries in half)

Add to dry mixture:
2 eggs (beaten)
1/2 c. melted butter
1 c. milk

Topping before baking
1/4 c. sugar and 1/2 t. cinnamon

Grease muffin tin and bake at 400 degrees for 15 min.

Blueberry Muffins

Blueberry Muffins

Combine:
1 1/2 c. flour
3/4 c. sugar
1/2 t. salt
2 t. baking powder

Next Step:
Fill a liquid measuring cup with 1/3 c. vegetable oil
Add one egg
Add 1/3 c. milk OR until you get to the 1 c. measurement line
Beat together and add to the dry ingredients

Fold in: 2 c. blueberries (fresh)  Frozen may not work as well

Make Topping before baking:
1/2 c. sugar, 1/2 c. flour, 1 1/2 t. cinnamon
Cut in 1/4 c. butter with a fork (don't soften butter)
Sprinkle over muffins before baking

Grease muffin tin and bake at 400 degrees for 15-20 minutes.