Month: September 2019

Banana Split Cake

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Bottom:
1/2 cup margarine, melted
2 cups graham cracker crumbs

Filling:
2 (pasteurized*) eggs
1 cup margarine, softened
2 cups powdered sugar
3-5 sliced bananas
1 20 ounce can crushed pineapple, drained

Topping:
1 large container whipped topping
1/2 cup chopped cherries
3/4 cup chopped pecans

Make the bottom crust by combining the melted margarine and graham cracker crumbs and pressing them into the bottom of a 9×13 baking pan.
Beat the eggs, softened margarine, and powdered sugar together for no less than 15 minutes.
Spread over the crust. Cover with a layer of sliced bananas and crushed pineapple. Add a layer of whipped topping. Sprinkle on the cherries and nuts.
Refrigerate overnight.

Serves 15-16

*You can also get pasteurized liquid egg. I don’t (and am not going to) put a lot of food safety updates on these recipes, but salmonella is no fun. The disclaimer still stands. 🙂

Angel Biscuits

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Directions from https://www.tasteofhome.com/recipes/angel-biscuits/ 

1 package yeast
1/2 cup warm water (110°)  
1/2 cup warm buttermilk (110°)
5 cup flour 
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
3/4 cup shortening
melted butter

Heat oven to 400°
Dissolve the yeast in the warm water and let stand 5 minutes. Stir in the warm buttermilk and set aside.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and sugar, then cut in the shortening until it resembles course crumbs.
Stir in yeast mixture.
Turn out onto a floured surface and knead gently 3-4 times. Roll out to 1/2 inch. Cut with a biscuit cutter and place 2 inches apart on greased baking sheets.
Cover with kitchen towels and allow to rise until doubled in size, about 1 hour.
Bake for about 12 minutes, or until light golden brown. Lightly brush the tops with melted butter.

R.D. was G’ma Ula’s father.