Saturday, June 28, 2008

Bob Evans Banana Bread

I found this recipe on the internet after visiting Bob Evans with some friends of mine. We all agreed the banana bread was the best part of the meal! This recipe tastes just like it...

Bob Evans Banana Bread
1/2 cup butter or margarine, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed bananas
1/2 cup vanilla yogurt

Cream the butter and sugar. Add eggs and vanilla. Add dry ingredients; mix well. Add bananas and yogurt. Bake in a greased loaf pan at 350 degrees for 1 hour.

Get Well Soon Spritzer

A favorite recipe I make for my patients at work...

Get-Well-Soon Spritzer
1 small can (8 oz) sprite
1 small cup (4 oz) cranberry juice
1 small cup (4 oz) orange juice

Mix all ingredients together and pour over ice. Serve immediately. Makes 1 large serving.

Monday, June 2, 2008

Zucchini Cake

This zucchini cake is an awesome way to use up my garden fresh zucchini! I've included two frosting recipes with this cake - the original is a light, wonderful frosting, but if you want to get really devlish try the very cream cheesy icing #2. Enjoy!

Zucchini Cake
2-1/2 cups all-purpose flour
2 cups sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped walnuts, optional

In a mixing bowl, combine flour, sugar, cinnamon, salt, baking powder and baking soda. Combine oil and eggs; add to dry ingredients and mix well. Add zucchini; stir until thoroughly combined. Fold in walnuts if desired. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a small mixing bowl, beat cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator. Yield: 16-24 servings.

* Frosting #2
1 (8oz) pkg. cream cheese, softened
1/4 cup butter, softened
1 tsp. lemon juice
1 tsp. Pure vanilla extract
1 1/2 cups Confectioners' sugar

Blend all ingredients until smooth and creamy, ice cooled 9x13 cake with frosting. Store in the refrigerator.