Gnocchi

Ingredients

2 pounds of baking potatoes
1 cup all purpose flour
1 Whole egg plus
1 Egg yolk, lightly beaten
2 tablespoons softened and unsalted butter
1 teaspoon Salt

Freshly grated Parmesan cheese
Tomato sauce (see our recipe for a good and easy one here)

Instructions

• Boil the potatoes in their jackets, drain, peel and put through a food mill. While the potatoes are still warm, blend in the flour, add the egg, egg yolk, butter and salt.

• Place the potato mixture on a floured board and knead lightly; the dough should be soft. Roll the dough in 1" thick sticks about 10" long. Cut each roll into 3/4" pieces. Rub each piece of dough lightly over the coarse side of a cheese grater.
Place on wax paper on a cookie sheet and refrigerate for 1 hour.

• In a large pot of boiling salted water, cook
the gnocchi until they rise to the top of the water. If you leave them longer you end up with a soggy mess.

• Remove the gnocchi to a warm bowl. Sprinkle with Parmesan cheese, top with the tomato sauce, although you can also eat as is, and serve at once.

Leckie's Birthday Carrot Cake

Ingredients

* 2 cups all-purpose flour
* 2 cups sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 3 cups finely shredded carrots
* 1 cup cooking oil
* 4 eggs
* 1 recipe Cream Cheese Frosting (see recipe below)
* 1/2 cup raisins chopped with 3/4 cup water
Directions

1. Grease and lightly flour two 9x1-1/2-inch round baking or one 13x9x2-inch baking pan or bundt pan; set pan(s) aside.

2. In a large mixing bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, and eggs. Beat with an electric mixer till combined. Pour batter into the prepared pan(s) or a bundt cake pan.

3. Bake in a 350 degree F oven for 30 to 35 minutes for round pans or 35 to 40 minutes for 13x9-inch pan or bundt pan until a wooden toothpick comes out clean. Cool cake on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. Or, place 13x9-inch cake in pan on a wire rack; cool thoroughly. Frost with Cream Cheese Frosting. Cover and store in refrigerator. Makes 12 to 16 servings.

Cream Cheese Frosting: 2 3-ounce packages cream cheese, softened; 2 tsp vanilla, 1/2 cup orange juice 1 cup granulated sugar

Beat together softened cream cheese and vanilla until light and fluffy. Gradually add granulated sugar, beating well to reach spreading consistency.
Refrigerate for 4 hours before serving . . . so make a day ahead : )

Baklava with Walnuts and Almonds

Yield: Approximately 24 pieces

* For the filling:
* 1 lb. walnuts, coarsely ground
* 1/2 lb. almonds, coarsely ground
* 1/2 cup sugar
* 1 tbsp. ground cinnamon

* For the syrup:
* 2 cups water
* 1 1/2 cups sugar
* Juice of half a lemon
*

* 1 lb. phyllo pastry sheets
* 1/2 lb. unsalted butter, melted

In a plastic food bag using a rolling pin crush the walnuts and then in another bag crush the almonds,
Mix the walnuts, almonds, sugar, and cinnamon in a bowl. Set aside.

Preheat the oven to 325 degrees.
Unwrap the Phyllo:

Carefully remove the Phyllo roll from the plastic sleeve.
12 x 18 inch sheets. Using a scissor or sharp knife, cut the sheets in half to make two stacks of 9 x 12 inch sheets. To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

Assemble the Baklava:

Using a pastry brush, brush the bottom and sides of a 9 x 12 rectangular pan. Begin by layering six sheets of phyllo making sure to brush each with melted butter.

Add half of the nut mixture in an even layer. Pat it down with a spatula to flatten.

Continue layering another 6 sheets of phyllo. Add the remaining nut mixture in an even layer. Top with the remaining phyllo sheets.

Before baking, score the top layer of phyllo (making sure not to go past the top filling layer) to enable easier cutting of pieces later. I place the pan in the freezer to harden the top layers and then use a serrated knife.

Bake in a preheated 325 degree oven for about 45 minutes or until the phyllo turns a rich golden color.

Prepare the Syrup While the Baklava is Baking:

In a medium saucepan, combine the water and the sugar and mix well. You want the syrup to be slightly thickened. Stir in the juice of half a lemon. Allow the syrup to cool slightly.

When the baklava is out of the oven and still warm, ladle the syrup carefully into the pan. Baklava can be refrigerated or stored at room temperature.

Lamb Gyros/Tzatziki Sauce

# 1 lb. ground lamb (or beef)
# 1/4 cup minced red onion
# 2 cloves garlic, minced
# 2 tsp. salt
# 1 tsp. black pepper
# 1 1/2 tsp. cumin
# 1/4 tsp. nutmeg
# 1 tsp. dried oregano
# 2 tsp. fresh lemon juice

Thoroughly combine all ingredients in a bowl.
Shape into oblong loaf, 3-6" long, 1/2" thick. Refrigerate for an hour.
Bake in 375 oven till browned. Let stand for 20 minutes slice into thin strips
Spread tzatziki (yogurt sauce)sauce down the center of a flat bread round, add a lettuce leaf, add some diced tomato.

Yogurt Sauce

* 1 cup extra-thick Greek yogurt
* 1 Tbsp garlic bits
* 1/2 lemon; juiced
* 1/4 cup finely chopped cucumber without seeds
* Salt to taste

Combine all ingredients in a small bowl.
Refrigerator for a couple of hours before using.

Brown Sugar and Oatmeal Apple Crisp

Brown sugar and Oatmeal Apple Crisp

4-6 apples or pears, sliced
1/3 c. flour
1/2 c. brown sugar
1/4 c. butter
1 c. rolled oats
1/4 tsp. nutmeg
1 tsp. cinnamon

Toss fruit with 2 tsp lemon juice and place fruit in buttered shallow baking dish. In small bowl, mix until crumbly all remaining ingredients. Sprinkle generously over fruit. Bake at 350 degrees for 40 to 45 minutes or until fruit is tender.
Serve with your favorite homemade vanilla ice cream.

Enchiladas

Let's start with the sauce!
4 cups water
1 cup tomato sauce
1/4 cup chili powder
2 tsp cumin
1/2 cup flour
1/8 cup canola oil
mix together; set aside

Chicken or pork sprinkle with salt and pepper cook in 2 tablespoons of oil. Brown all around, add half the tomato mixture. cover, lower heat and let cook til meat is tender approx. 1 hour.
Shred for the enchiladas. Return to sauce. Add remaining sauce stir and let sauce thicken.

Fill soft torillas, roll and place in a lightly oiled casserole dish.
Sprinkle with mexican cheese and bake in 375 oven till bubbly and lightly browned.
Serve hot enchiladas with remaining sauce.

Velvet Chocolate Frosting

1/2 cup canola oil
1 cup cocoa powder
2 cups confectioner's sugar
3/4 tsp salt
3/4 cup sour cream
1/2 tsp bourbon vanilla

Heat oil and cocoa powder in microwave for 1 minute.
Stir til blended,then add confectioner's sugar mix and add sour cream 1/4 cup at a time til smooth.
Heat again in microwave, stir til thick and smooth.
Frost or just EAT!!

Cornbread

1/2 c. cornmeal
1 1/2 c. all purpose flour
2/3 sugar
1 T. baking powder
1/2 t. salt
1/3 c. oil
3 T. butter, melted
2 eggs
1 1/4 c. milk

Preheat oven to 400°
Mix til batter is moist, do not over beat.
Butter 8x8 in pan, pour and bake for 15-20 minute or til golden brown.

Curry Chicken Salad

11/2 cup cooked and cubed chicken breast
1/4 cup shredded carrots
1/2 cup currants
1/8 cup green onions
1/2 cup chopped walnuts
2 Tbsp olive oil
1/4 cup curry powder
1 Tbsp tumeric
1 cup of mayonnaise
salt
pepper
Gradually add all ingredients together and toss till well blended.

Serving suggestions:
Chill, serve with french baguette.
Heated, overrice and green salad.

Mayonnaise recipe:
1 cup canola oil
2 egg yolk
2 Tbsp water
2 Tbsp honey
3 Tbsp distilled white wine vinegar 1/4 tsp sea salt
1/4 tsp dry mustard
1 Tbsp lemon juice concentate

Whisk oil and yolk together till thick, add remaining ingredients and chill.

classic vanilla waffles

10 to 12 waffles

Ingredients

* 2 cups all-purpose flour
* 1 teaspoon salt
* 4 teaspoons baking powder
* 2 tablespoons white sugar
* 2 eggs
* 1 1/2 cups milk or ( 1/2 cup sour cream 1 1/4 cup milk)
* 1/2 cup canola oil
* 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Vanilla bean Shortbread with orange cream filling

Ingredients

* 1 1/4 cups all-purpose flour
* 3 tablespoons granulated sugar
* 1 vanilla bean, halved lengthwise or 2 teaspoons vanilla
* 1/2 cup butter
* 1/4 cup butter, softened
* 2 cups powdered sugar
* 1 to 2 tablespoons milk
* 1/2 teaspoon finely shredded orange peel

Directions

1. Preheat oven to 325 degrees F. In a large bowl, stir together flour and granulated sugar. With tip of a knife, scrape pulp from vanilla bean. Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling. Knead dough until smooth and form into a ball.

2. On a lightly floured surface, roll dough into an 8x6-inch rectangle about 1/4 inch thick. Using a pastry wheel or sharp knife, cut rectangle into twenty-four 2x1-inch rectangles. Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles. Bake in a preheated oven for 18 to 20 minutes or until edges are firm. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack; let cool.

3. For Orange Buttercream: In a large bowl, beat the 1/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel. Beat until smooth. Beat in the remaining 1 cup powdered sugar and enough additional milk to make frosting of piping consistency.

4. Transfer Orange Buttercream to a pastry bag fitted with a small closed star tip. Pipe frosting on the bottom of each of half of the cookies. Top with the remaining half of the cookies, flat sides down. Makes 12 sandwich cookies.

5. Layer unassembled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies, if frozen. Assemble sandwich cookies as directed in Steps 3 and 4.

Lime zinger cookies

Ingredients

* 1 cup butter, softened
* 1/2 cup granulated sugar
* 2 tsp. finely shredded lime peel
* 1/4 cup lime juice (about 2 limes)
* 1 tsp. vanilla
* 2-1/2 cups all-purpose flour
* 3/4 cup finely chopped Brazil nuts or hazelnuts (filberts)
* 1/2 of an 8-oz. pkg. cream cheese, softened
* 1 cup sifted powdered sugar
* 1 Tbsp. lime juice
* 1 tsp. vanilla
* Green food coloring

Directions

1. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined. Beat in lime peel, the 1/4 cup lime juice, and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts. Divide dough in half.

2. Preheat oven to 350 degrees F. On a lightly floured surface, roll each half of the dough to 1/4-inch thickness. Using 1- to 2-inch cookie cutters, cut into desired shapes. Place cutouts on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and let cool.

3. For frosting, in a medium bowl, combine cream cheese, powdered sugar, the 1 tablespoon lime juice, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until smooth. Tint with green food coloring. Spread onto cookies. Makes 72 cookies.

Tilapia with dill sauce

serves 4

4 1 oz fillets
1 Tbsp Cajun season, or to taste
2 Tbsp salt, 1 tsp ground red pepper, white, black pepper and garlic powder
1 lemon, thinly sliced
Preheat oven 350*
Lightly grease baking dish to fit fillets.
Season fillets on both sides.
Place in dish single layer.
Place 2 lemon slices on top each fillet.
Bake uncovered 15 - 20 minutes or til fish flakes easily with a fork.

Dill Sauce
1/4 cup mayonnaise
1/2 cup sour cream
1/8 tsp garlic powder
1 teaspoon fresh lemon juice
2 Tbsp chopped fresh dill

While fish is baking, mix together mayonnaise, sour cream, garlic powder, lemon juice and dill in a serving bowl.
Make enough to serve over your vegetables!

Busy Day Cake

1/3 cup butter
1 1/3 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 egg, unbeaten
3/4 cup milk
1 1/2 tsp vanilla

Stir butter til just soft
Sift in dry ingredients, add egg, half the milk and stir till flour is dampened
Beat 2 minutes on med speed, add remaining milk and vanilla, beat 2 more minutes on med speed
Bake in prepared pan 375* oven
25 minutes or til pic comes out dry

Frost

Linzar Tarts

1 1/4 cups hazelnuts
1 3/4 cups flour
1 tsp lemon peel
3/4 tsp cinnamon
1/8 tsp cloves
3/4 cup butter
3/4 cup sugar
1 egg, room temp
Red Raspberry jam
Confectioner's sugar

375*Flour, lemon, cinnamon, cloves combine together set aside
In large bowl cream butter and sugar. Beat in egg
Stir together flour with egg mixture and nuts
Refrigerate til firm 1/2 hour
Roll and cut, bake til light brown, cool
Fill dip tops in confectioner's sugar c
Close cookies

Chewy Chocolate Cookies

2/3 cup butter
1 1/2 cup packed brown sugar
1 Tbsp water
1 tsp vanilla
2 eggs
1 1/2 cup flour
1/3 cup cocoa
1/4 tsp baking soda
1/2 tsp salt
2 cups chocolate chips

Combine butter, brown sugar, water and vanilla
Beat til well blended, add eggs
In large bowl combine flour, cocoa,baking soda and salt.
Add to creamed mixture, stir in chocolate chips
Drop by teaspoon onto ungreased cookie sheets
Bake 7-9 minutes cool 2 minutes

Crackers

1/2 cup rolled oats
3/4 cup flour
1/4 tsp salt
1/4 tsp baking soda
1/4 cup butter
1/4 cup buttermilk
2 tsp honey

Preheat oven to 400*

Grind oats in food processor
Blend oats, flour, baking soda and salt
Cut in butter using fingers til pieces are the size of peas
Stir in honey and buttermilk, dough will be stiff
On floured board roll dough 1/8 inch cut into shapes and place on sheet 1 inch apart
Bake 5-7 minutes til edges are lightly brown
Remove rrom sheets and let cool.

Chicken Divan

4 chicken breast
2 Tbsp butter
1 head broccoli (remove heads)
2/3 cup mayonnaise
1/4 cup lemon juice
1/3 cup milk
2 Tbsp chicken bouilion powder
1 tsp parsley
1tsp garlic powder
4 Tbsp flour
1 1/2 cup water
1/2 tsp curry powder
1 cup cheddar cheese


Heat oven 350*
Heat skillet
Salt and pepper chicken, then cook chicken in butter cool then chop chicken int strips
Add broccoli to skillet lower heat and cook til tender
In large bowl combine remaining ingredients mix well, no flour lumps
In large buttered casserole dish add chicken strips and broccoli
Pour sauce mixture over chicken and broccoli, cover with foil or dish top and bake til bubbly.
35 minutes uncover bake 15 more til lightly browned
Serve with salad and buttered noodles

LlaLas Chocolate Chip Cookies

3/4 cup butter
1 1/4 cup brown sugar
2 Tbsp milk
1 Tbsp vanilla
1 egg
1 3/4 cups flour
1 tsp salt
3/4 tsp baking soda
1 1/2 cups chocolate chips (I like mini chips)
1/2 cup raisins
1/2 cup nuts (walnuts, pecans)

Heat oven to 375*
Combine first four (4) ingredients mix well add egg mix again
Combine next three(3) ingredients, then beat into the egg mixture
Stir in chips raisins and walnuts or pecans

Drop teaspoonfuls onto ungreased cookie sheet
Bake 8-9 minutes for a chewy cookie
Bake 11-13 minutes for a crisp cookie

Cereal muffins

1 1/4 cup flour
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp sugar
2 cups Raisin Bran crunch cereal
1 cup milk
1/4 cup honey
1 egg
3 Tbsp canola oil

Stir together flour,baking powder,salt and sugar
In lg mixing bowl stir together cereal, honey and milk
Let stand for 3 minutes until cereal softens
Add eggs and oil beat well
Add flour mixture stirring til combined, DO NOT OVER STIR
Spoon into greased muffin pan
Bake at 400* for 18-20 minutes

French Toast

1 egg
1/2 cup sour cream
3 Tbsp water
4 Tbsp orange juice
2 tsp vanilla
1/2 tsp salt
2 Tbsp cinnamon sugar mix


Whisk all ingredients together
I like canola oil for this recipe when I pan fry the bread.
Cook slowly in a med hot skillet or griddle
Turn and cook
Let toast rest and firm in a warm oven
Serve with confectioner's sugar or syrup

Crepes

4 eggs lightly beaten
1 1/3 cup milk
2 Tbsp melted butter
1 cup flour
2 Tbsp sugar
1/2 tsp salt

Combine all ingredients let stand 15-30 minutes
Pour into small round buttered skillet
Let rise and dry turn and cook til firm

Serve with confectioner's sugar fresh fruit or preserves

Nanna's cookies

1 cup butter
1 cup sugar
1 lg egg
1 tsp vanilla
1 tsp baking powder
3 cups white flour
1Tbsp water

Preheat oven 400*

Cream butter and sugar
Beat in egg and vanilla
Add baking powder and flour mix well.

Roll between pastry cloth or wax paper cut cookies
Bake 6-7 minutes til lightly brown


Ganache frosting
4 cups confecti0oner's sugar
2 egg whites
1/8 tsp salt
1 tsp clear vanilla
1 Tbsp ice water

Mix well, might be stiff
Adding color will smooth frosting


Chocolate cookie
2 1/2 cups flour
1/2 cup cocoa

Dutch Babies

Preheat oven to 425*

Combine
1/2 cup flour
1/2 cup milk
1/4 cup sugar
2 eggs room temp

Melt 4T butter in a large oven-safe skillet.
Pour batter into skillet.
Bake for 12 - 15 minutes until puffed and golden brown.

Serve immediately
Dust with confectioner's sugar

Olive Oil bread dip

4 Tbsp Italian seasonings
1/2 tsp red pepper flakes (more For hotness)
1 tsp sea salt
1 Tbsp Parmesan cheese
1/4 cup good Olive Oil

Mix together serve with some awesome bread

Cake Brownies

4 oz chocolate
3/4 cup sugar
1 Tbsp vanilla
dash salt
1/2 cup butter
3 eggs
1/2 cups flour
1 cup chopped nuts
1 /2 cup raisins, chopped

mix together pour into prepared pan
Bake 350* 25 minutes

Brownies

12 Tbsp cocoa powder
4 Tbsp canola oil
1/2 cup butter (room temperature)
3 eggs, slightly beaten
1 1/3 cup sugar
2 tsp vanilla
1/4 cup flour
dash of salt
1 cup chopped nuts, optional

Prepare pan with oil and cocoa instead of flour
Mix cocoa and oil til blended, add eggs sugar and butter
Add flour and salt to mixture blend well
Spread into prepared pan Bake 350* 30-35 minutes

Cheddar Breakfast Strata

8 oz sharp cheddar
8 slices stale bread
1 cup sour cream
2 cups milk
8 eggs, slightly beaten
1/2 tsp salt and pepper
1 tsp Dijon style mustard

Trim crust from bread slices cut and cubed
Grate cheese and place in buttered casserole dish
Add milk salt, pepper and mustard
Pour over cheese and bread
Cover refrigerate overnight
Bake 350* 1 hour til golden brown

OREO Truffles

1 16 oz bag OREO cookies
1 8 oz pkg cream cheese
2 8 oz semi sweet baking chocolate


Crush 36 Oreo cookies to fine crumbs
A food processor works well, or rolling pin with cookies in plastic bag

Crush remaining 9 in same manner, set aside
Place 36 finely crushed Oreo cookies in med bowl
add softened cream cheese, mix well til blended
Refrigerate til firm, roll into 48 1" balls
Using skewer dip/roll balls in melted chocolate then place on wax paper covered cookie sheet
Sprinkle with reserved cookie crumbs more chocolate . . .dust with cocoa powder, yum
Refrigerate again 1 hour
Store left over truffles in refrigerator

**Let excess chocolate drip before placing on wax paper.

Mamma's Key Lime Pie

Crust
16 graham crackers, crushed fine
3 Tbsp sugar
1/4 lb butter

Mix together press into 9' pie pan.
Bake 350* 10 -12 minutes til lightly brown

Filling
4 x-lg egg yolks
1 14 oz can condensed sweetened milk
1/2 cup fresh Key Lime juice(12 Key limes)
2 tsp grated lime zest (green portion only)

Beat yolks til thick and light yellow.
Turn off mixer add milk, mix low speed, add half lime juice, mix well then add other half with lime zest. Pour into pie shell and bake 350* 12 minutes

Whip Cream Garnish
1/2 cup whipping cream
2 tsp sugar
1/4 tsp vanilla

Whip it and serve

Pancakes

1 1/4 cup flour
1 tsp salt
2 tsp baking powder
2 Tbsp sugar
2 eggs
1 cup milk
or
buttermilk
or 1 cup sour cream plus 1/4 cup water
or
keifer

Mix all ingredients together. Let stand for about 10 minutes.
Prepare griddle with canola oil.
Pour pancakes, cook til bubbles fill top, turn and cook til done.

Grits !

Made on top the stove!
However you do them, start with cold water.
Stir them often before they boil.
This allows the grains to pop and swell.
Creating a smooth pot of grits.
Keep them cover with a top and cook them slow.

Grandma's Sweet Potato Pone

4 med sweet potatoes, (boiled, cooled and skinned)
( Microwaving is fine )
3/4 stick of butter
1/2 - 3/4 cup sugar (your choice)
1/4 tsp salt
3 eggs, slightly beaten
1/4 cup flour 1/4 cup milk
1 -2 Tbsp vanilla
1 cup mini marshmallows garnish

Mashed skinned sweet potatoes, add butter mix.
Blend in the sugar, salt, eggs, milk and vanilla mix til smooth.
Add flour blend again. Pour into baking dish.
Bake 350* 30 minutes' add marshmallows bake till light brown.

Nanna's baked Macaroni and cheese

1 lb macaroni cook as per box 2-3 cups milk more if needed
2-3 cups of cheese 1 tsp salt
Sharp white Cheddar, Parmesan 1 tsp pepper
another hard cheese 1/2 cup read crumbs
1 cup butter 4 eggs, slightly beaten
1/4 cup butter (for topping) 1 cup sour cream

Mix drained macaroni with 1 stick of butter, add cheeses mix together.
Add eggs, salt and pepper mix with sour cream. add to macaroni. Add milk till macaroni is covered
about 1/2 inch.
Bake 350* for 30- 35 minutes.

Daddy's Chocolate Cake

3/4 cup butter 2/3 cup cocoa
1 2/3 cup sugar 1/4 tsp baking soda
3 eggs 4 tsp baking powder
1 tsp vanilla 1 tsp salt
2 cups flour 1 1/3 cup water

Combine first four ingredients, beat 3 minutes. Combine flour,cocoa,baking soda, baking powder
and salt. Mix/sift together.
Add alternating flour mixture and water to creamed mixture. Blend just til combined.
Grease and dust bundt pan w/cocoa powder.
Bake 350* 30 - 35 minutes
Cool 10 minutes remove from pan

Chocolate frosting
1/2 cup canola oil 2/3 cup cocoa
3 cups confectioner's sugar 1 tsp vanilla
1/4 - 1/2 cup milk

Mix canola oil with cocoa heat in microwave til hot blend til smooth. Add confectioner's sugar mix in vanilla, salt, add milk, blend til smooth.

Banana Nut Bread

1 3/4 cup flour 2/3 cup oil 3/4 tsp bs 3 Tbs milk
1/4 tsp salt 2-3 lg bananas (mashed) 1 cup sugar 1/2 cup nuts
2 lg eggs
Mix together eggs oil and milk. Stir in bananas and nuts. Blend in dry ingredients. Pour into greased bread pan. Bake 350* 1 hr