Banana Cake (or bread)

1/2 C  margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.

Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).

Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.

For a 9x13 pan, double the recipe.

Sour Cream Shortcake Biscuits

This is a yummy alternative to the yellow sponge cake or angel food cake that you can buy. It is from an episode of M. Stewart years ago-

SOUR CREAM SHORTCAKE BISCUITS

Makes 6 large or 8 smaller biscuits

2 Cups all purpose flour
1 tsp Baking Powder
1/2 tsp baking soda
1/4 tsp salt
1/4 Cup sugar plus 2 TBSP or more- for sprinkling
4 TBSP unsalted butter- CHILLED
1 Cup sour cream (not low-fat)
1/4 Cup whole Milk (although I do use 2% just fine.)

Preheat oven to 425-. Line a baking sheet with a silpat baking mat or piece of parchment ( or spray lightly). In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 C sugar. Cut in the butter using a pastry blender or two knives until the mixture looks like it is course meal. Stir in milk and sour cream. Scoop dough into high mounds- evenly spaced on the baking sheet. Sprinkle with remaining sugar (I like mine nice and sparkly). Bake until lightly browned, about 15 minutes. Transfer to a cooling rack. Allow to cool slightly before splitting. (These are best fresh- but still good if saved- just not crispy)

Pile with fruit (sweetened) of choice- Strawberries for strawberry shortcake, peaches, blueberries, or whatever suits your fancy and whipped topping. An easy way to impress company for dessert or a treat.

Fruit Dip

1 large can of sweetend condensed milk,
1 8 oz package of softened cream cheese
1 8 oz tub of cool whip
1/3 C lemon juice-

Blend milk and cream cheese very well- until smooth. Add lemon juice and cool whip. Mix well and chill. Serve with fresh fruit. It counters the health benefits of the fresh fruit very nicely.