LUNCHROOM LADIES 50 YEAR OLD BROWNIE RECIPE!

BROWNIES

**Brownies*
1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts.

Pour in 9x13 pan, bake 20-25 mins on 350. Check at 20 minutes.

**Icing*
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt

Mix all together & frost as desired.

SWIG SUGAR COOKIE

You have to check out this swig cookie recipe from vintage revivals!

NOTES:
~I did try substituting half whole wheat and half white. It was still good but was a little more dense then with all white.
~I halfed the icing recipe and that alone made about 2 cups of frosting.
~Makes about 64 1.5-2" cookies 
~Recipe can easily be halfed

Fruit Enchiladas

1 (21 ounce) can apple pie filling
6 (8 inch) tortillas (whole wheat or white)
1-4 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar or stevia
1/2 cup brown sugar
1/2 cup water

-Grease a 9x13" pan ...or 2 smaller pans
-Spoon about 4-6 apples from the pie filling (approximately 1/4 cup) evenly down the center of each tortilla.
- Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in dish.
-In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
-Pour sauce over enchiladas and let stand 45 minutes.
-Preheat oven to 350 degrees
-Bake in oven 20 minutes, or until golden.

NOTES:
~tried using multigrain tortilla shells  and it defiantly took over some of the taste.  But whole wheat and white worked fine.
~we prefer more of the cinnamon flavor when we do it with apples so I add more(only with the apple flavoring)
~with that being said;  you can also use pear and peach, blueberry.  I have not tried it with cherry but I would assume it would be just as good.
~dust with icing sugar or coolwhip/whipping cream if you dont want the ice cream...or drizzle with remaining syrup!

Peanut Butter-Banana ice Cream

My husband forgot a bunch of bananas in the vehicle after shopping the other day, when I realized it the next day they were completely frozen!
I got tired of looking at these Brown bananas sitting on our counter.
And then I remembered My pintrest wall (pintrest.com/PrettiemommY)  has been flooded with people pinning almond butter banana ice cream.

But I didnt have and almonds  so I decided to try it with peanut butter  and heres the recipe.

(Photos of soft served.....photo of hard, still to come)

4-5 large very ripe bananas (yellow with lots brown spots)
3-4 TBSP Peanut Butter

1. Peel bananas and cut nto 1/2 inch slices. Put banana slices on a baking sheet (single layer). Freeze for 1-2 hours.

2. Place the banana slices in a powerful blender (I'm sure a food processor would work too). Puree banana slices, scraping the the sides. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. For 'soft-serve' ice cream consistency eat right away. If you want a harder ice cream, place in the freezer for a few hours before serving.

Banana Cake

Deliciously moist and full of flavor!

Potluck Banana cake
 Source: taste of home(recipe and photo)

INGREDIENTS: 
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups mashed ripe bananas (about 3 medium)
1 cup (8 ounces) sour cream
COFFEE FROSTING:
1/3 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons instant coffee granules
2 to 3 tablespoons milk

DIRECTIONS:
-In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas and sour cream, beating well after each addition.
-Pour into a greased 13-in. x 9-in. baking dish. -Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
-For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15 servings.