Banana Coffee Cake

  • 3 C plus 3 T flour
  • 1 t  salt
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t nutmeg
  • 2 large eggs
  • 6 T olive oil
  • 2/3 C honey
  • 4 large mashed bananas
  • 2 t vanilla

Stir dry ingredients together.  Combine egg, oil, honey, bananas, and vanilla.  Beat until well blended.  Add the dry ingredients to the banana mixture and beat until blended.  Pour batter into greased 13″ x 9″ pan.  Bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean.


  • 3/4 C sucanat (sugar)
  • 1/4 C water
  • 3 T butter
  • 1/2 C chopped pecans
  • 1/2 C dried unsweetened coconut

Combine sucanat, water, and butter in a small saucepan and bring to a boil.  Cook 1 minute, stirring constantly.  Remove from heat; stir in nuts and coconut.  Spread topping over baked cake.

(from The Bread Beckers Recipe Collection)

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Awesome Carrot Cake

  • 2 C flour
  • 1 T cinnamon
  • 2 t baking soda
  • 1/2 t salt
  • 3 large eggs
  • 1 1/2 C sucanat (sugar)
  • 3/4 C olive oil
  • 3/4 C buttermilk
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 ripe banana, mashed
  • 1 T vanilla
  • 2 C grated carrots
  • 1 C walnuts, chopped
  • 1/2 C shredded coconut

Cream Chesee Icing

Stir flour, cinnamon, baking soda and salt; set aside.  Beat eggs, sucanat, oil, milk, pineapple, banana, and vanilla until smooth with electric mixer.  Add flour mixture at low speed until blended.  Fold in the last 3 ingredients.  Pour into 3 round cake pans with wax paper cut in circles to fit bottom (grease and flour paper), or a 13″ x 9″ greased pan.  Bake at 350 degrees; 25 minutes for round pans, 40 minutes for rectangular pan.  Cool on racks.  Frost with Cream Cheese Icing.

(from The Maximum Energy Cookbook by Sharon Broer)

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Double-Chocolate Honey Ring

  • 1/2 C butter
  • 1 C honey
  • 3 eggs
  • 1 t vanilla
  • 1 C flour
  • 1/2 C unsweetened cocoa powder
  • 2 t baking powder
  • 1 t salt
  • 1 t baking soda
  • 1/2 C sour cream
  • 1 C chocolate chips
  • 1/2 C chopped walnuts

Cream butter in large bowl with electric mixer.  Gradually add honey, beating until light and fluffy.  Add eggs, one at a time, beating thoroughly after each addition.  Mixture may appear slightly curdled.  Beat in vanilla.  Combine flour, cocoa, baking powder, salt and baking soda in small bowl.  Add dry ingredients alternately with sour cream to butter mixture.  Fold in chocolate chips and walnuts.  Pour batter into a greased 12 cup fluted tube pan.  Bake at 325 degrees for 50-55 minutes or until wooden toothpick inserted near center comes out clean.  Cool in pan on wire rack 10 minutes.  Remove from pan and cool completely on wire rack.  Glaze with White Chocolate Glaze.  (We simply bake it for 35 minutes in a 13″ x 9″ pan and serve without frosting.  This is a dry cake that we enjoy like brownies.)

Optional White Chocolate Glaze:

  • 2 oz. white chocolate
  • 2 t milk

Melt white chocolate in top of double boiler.  Stir in milk.  Drizzle glaze with spoon sparingly over cake, allowing it to drip down the sides.  May sprinkle additional unsweetened cocoa powder over the top  for an added touch.

(from Light and Natural Cookbook)

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Stuffed Pepper Pot

  • 6 large green (or red) peppers
  • 2 pounds ground beef
  • 1 sweet onion, chopped
  • 4 C cooked rice
  • 32 oz. spaghetti sauce, plus extra to spread on top
  • 1/4 t pepper
  • sliced cheese

Cut thin slice from stem end of pepper.  Remove seeds with teaspoon; discard.  Cook ground beef in skillet over medium heat, adding the onion half way through, and cooking meat till brown.  Drain and rinse.  Add rice, spaghetti sauce and pepper.  Stuff peppers with mixture and place in 13 x 9 inch pan, putting extra mixture around the base of the peppers.  Bake at 350 degrees for 45 minutes, topping with extra cheese for the last 10 minutes. Serve heated sauce on the side.

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Country Lemon Chicken

  • 1/3 C flour
  • 1 t salt
  • 1 t dried thyme leaves, crushed
  • 1/2 t pepper
  • 2 1/2 pounds boneless, skinless chicken breast halves, cut in half again
  • 5 T + 2 T butter or coconut oil
  • 1 small onion, chopped
  • 1 large garlic clove, minced
  • 1/4 C lemon juice
  • 1 1/2 C chicken broth
  • chopped fresh parsley, optional

Combine flour, thyme, salt, and pepper.  Dip chicken in flour mixture and brown over medium-high heat in skillet with melted butter.  Remove chicken and pan remains and set aside.  Reduce heat to medium and melt 2 T butter; cook onion, stirring occasionally, about 2 minutes.  Stir in garlic and cook 1 minute.  Stir in lemon juice and cook 1 minute.  Add chicken broth and bring to a boil.  Return chicken to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes.  Sprinkle with chopped parsley.

I serve this with steamed carrots and broccoli over brown rice, which makes a beautiful presentation.

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Heart Healthy PurpleHull Peas

  • 1 quart peas, shelled and rinsed
  • 1/4 C olive oil
  • 1/4 C sucanat(sugar)
  • 1 T salt

Fill a 2 quart sauce pan half full of water and place over high heat.  Add oil, sucanat, and salt.  Bring to a rolling boil.  Add peas and bring to a rolling boil again.  Turn heat down to a simmer.  Cover and cook 90 minutes.

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Broiled Dill Salmon

  • 1/4 C melted butter or olive oil
  • 1 t lemon juice
  • 1/2 t salt
  • 1 1/2 t fresh dill, chopped
  • 1/16 t red pepper
  • 2 pounds salmon, cut 1 inch thick

Place melted butter, lemon juice, salt, dill, and red pepper in  small bowl and stir to combine.  Preheat broiler.  Place salmon on lightly greased pan and brush with half of the seasoned butter.  Broil, 5 inches from source of heat, 8 minutes.  Turn heat to 400  degrees, close oven, and bake an additional 8 minutes.  Brush with remaining butter blend.  Serve. uses twice the butter blend, but we prefer this amount.  We suggest rice and a couple green vegetables alongside.

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Tomato Basil Casserole

  • 20 oz. rotini (or pasta of choice)
  • 2 pound ground beef
  • 14 oz. chopped spinach (I chop fresh spinach in the processor)
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 t salt
  • 1/2 t pepper
  • 1/4 t ground nutmeg
  • 2 eggs
  • 1/2 C Parmesan cheese
  • tomato and basil sauce (below)
  • 16 oz. shredded cheese (I use sharp cheddar)

Cook pasta according to package directions.  (Chill in cold water for use later.)

Shred cheese in processor.

Meanwhile, heat the following ingredients in a separate pan, bringing the sauce to a boil and then gently cooking.

tomato and basil sauce:

  • 30 oz. can diced tomatoes
  • 29 oz. tomato puree
  • 4 t dried basil (4 T fresh)
  • 1 t garlic salt
  • 1 t olive oil
  • 1/2 t onion powder

Also start cooking ground beef in a large skillet over medium heat until no longer pink, stirring occasionally.  Drain grease.  Add spinach, onion and garlic; continue cooking 10 minutes, stirring occasionally.  Remove from heat.  Add salt, pepper and nutmeg and blend well.  Stir in egg and Parmesan cheese.

Pour 1 C of sauce into bottom of a large roasting pan (with lid).  Layer half the pasta, half the meat mixture, half the sauce, and half of the cheese. Repeat with the other half.  Cover and bake at 350 degrees for 30 minutes.

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Spaghetti Sauce

  • 1-2 pounds ground beef or venison
  • 1 onion, chopped
  • 2 T flour
  • 2 (15 oz.) cans diced tomatoes
  • 1 (29 oz.) can tomato puree
  • 1 C water
  • 1 t dried basil (1 T fresh)
  • 1/2 t dried oregano (1 1/2 t fresh)
  • 2 t sea salt
  • 3-4 cloves garlic, minced

Brown ground beef with the onions until done.  Drain excess grease, and then sprinkle the flour over the mixture and stir.  Add the cans of tomatoes and the tomato puree, and then the cup of water.  Stir well.  Add the spices and let simmer.  Finally add the minced garlic.  Let simmer a little longer, then adjust seasonings to suit your taste.

This is Chris Read’s recipe.  She cooks a chopped green pepper with the beef, and adds a jar of mushrooms with the spices.  She has added a bag of frozen vegetables in place of one of the pounds of meat, and found it to be a pleasant “twist”.  Thanks Chris!  We use this often.

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Layered Vegetable Gratin

  • 2 medium onions, cut into thin rounds
  • 1 medium eggplant, cut into thin rounds
  • 3 medium zucchini, cut into thin rounds
  • 5 medium tomatoes, cut into thin rounds
  • 4 garlic cloves, crushed
  • 1 T dried thyme (or 3 T fresh)
  • 1/2 C extra virgin olive oil
  • sea salt
  • grated Parmesan cheese

Wash and slice all the vegetables as specified above.  Rub a small amount of olive oil on the bottom and sides of a deep roasting pan.  Crush the garlic and rub that on as well.  Add sliced onion in a single layer.  Sprinkle with salt and thyme and drizzle with olive oil.  Continue layering with the eggplant, zucchini and tomatoes, sprinkling each layer with salt, thyme and olive oil.  Cover and bake at 350 degrees until the vegetables are soft and tender, about an hour.  Uncover, sprinkle on the grated Parmesan and reheat briefly to melt.  Serve immediately, or keep for a day or so.  I’ve heard they are better the next day, but we didn’t get to experience that!

from “Grow Alabama”

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