Banana Nut Bread

LAUREN POSEY

1 3/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup shortening
2 eggs
2 tablespoons milk
1 cup mashed ripe bananas
1/4 chopped nuts

Stir together flour, baking powder, soda and 3/4 teaspoon salt. Set aside. In a mixer bowl beat sugar and shortening with electric mixer till light, scraping sides of the bowl often. Add eggs, one at a time, and the milk, beating till smooth after each addition. Add flour mixture and bananas alternately to creamed mixture, beating till smooth after each addition. Fold in nuts. Turn batter into a lightly greased 8" x 4" x 2" loaf pan. Bake at 350° for 60 to 65 minutes or till a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove pan; cool. For easier serving, wrap and store overnight.

Vanishing Oatmeal Raisin Cookies

LAUREN POSEY

1 cup (2 sticks) margarine or butter, softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt (optional)

3 cups oatmeal oats

1 cup raisins

Heat oven to 350°. Beat together margarines and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.

Almond Roca

LAURNE POSEY

1 cup Imperial Butter

1 1/3 cups sugar

1 tablespoon Karo syrup

3 tablespoons water

1 cup almonds, crushed

Melt butter with thermometer to 300° F. Quickly add sugar, syrup, water. Look for good brownness. Add nuts. Pour into 9" x 13" pan. Let cool.

CHOCOLATE GLAZE

Hershey's Milk Chocolate (4 ounces)

Heat 1 minute in microwave. Spread chocolate on Roca, and sprinkle generously with crushed almonds. Use wax paper

Zucchini Chocolate Cake

LAUREN POSEY

CREAM TOGETHER

1/2 cup soft margarine

1/2 cup cooking oil

1 3/4 cup sugar

2 eggs

1 cup milk (regular)

1 teaspoon vanilla

MIX WITH

2 1/2 cups flour

4 tablespoons cocoa

1/2 teaspoon cinnamon

1 teaspoon clove

1/2 teaspoon baking powder

1 teaspoon baking soda

ADD

2 cups grated uncooked zucchini.

Put in greased and floured 9" x 13" pan. Bake at 350° for 40 minutes.

Gooey Caramel Apple Pull-Aparts

LAUREN POSEY

4 pecan crunch crunchy granola bars (2 pouches from 8 to 9 ounce box), crushed (3/4 cup)

1/4 cup chopped pecans

1 teaspoon ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 (17 1/2-ounce) cans large refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (about 1 1/4 cups)

Heat oven to 350°. Spray 12-cup fluted tube cake pan with cooking spray. In small bowl, mix crushed granola bars, pecans and 1/2 teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan. In large bowl, mix whipping cream, brown sugar, and remaining 1/2 teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apple into whipping cream mixture to coat. Spoon mixture into pan; spread evenly. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

Blackberry Fools

LAUREN POSEY

1 (12-ounce) jar blackberry jam (not jelly)

1 cup heavy cream

1 tablespoon confectioners' sugar

1/2 cup mixed fresh berries

Pass jam through a fine sieve; discard solids. With a mixer fitter with the whisk attachment, beat cream and sugar until soft peaks form. Gently fold jam into cream to form swirls. Divide mixture among 4 cups, garnish with berries, and serve immediately.

Mini Fruit Pizzas

LAUREN POSEY

1 (18-ounce) package refrigerated sugar cookies

1 (8-ounce) package cream cheese, softened

2 tablespoons frozen limeade concentrate, thawed

1/2 cup powdered sugar

10 fresh strawberries, quartered

1 kiwifruit, peeled, halved lengthwise and cut into 10 slices

1/2 cup fresh blueberries

1/2 cup fresh raspberries

Heat oven to 350°. Bake cookies as directed on package. Cool completely, about 10 minutes. In medium bowl, beat cream cheese, limeade concentrate and powdered sugar until smooth. Spread each cookie with 1 tablespoon cream cheese mixture. Arrange fruit on top of each. Serve immediately, or cover and refrigerate up to 2 hours.

Upside-Down Cobbler

LAUREN POSEY

1/4 cup soft butter or margarine

1/2 cup sugar

1 cup unsifted regular all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1/2 cup milk

1 (1 pound) can fruit

whipping Cream

Cream butter and sugar until smooth. Sift flour with baking powder and salt. Add flour mixture to butter and sugar little at a time, alternating with milk, beating until batter is thick and smooth. Spread batter evenly in greased 9" x 9" baking pan. Pour berries or fruit and their liquid over batter. Sprinkle with sugar. Bake at 350° for 1 hour or until crust is golden brown.