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Tuesday, Aug 2, 2005 newsletter has been posted online. http://www.nancys-kitchen.com/aug-2.htm <a href="http://www.nancys-kitchen.com/aug-2.htm";>Aug 2, 2005 Newsletter</a> Thought for the Day The courage to speak must be matched by the wisdom to listen. Brownie Recipes http://www.nancys-kitchen.com/brownies/ <a href="http://www.nancys-kitchen.com/brownies/";>Brownie Recipes</a> ================= Pineapple Crunch Prep: 15 min. Bake 10 min. + cooling 1 cup crushed cornflakes 2 tablespoons sugar 1/3 cup butter, melted 2 tablespoons cornstarch 2 cans (8 oz. each) crushed pineapple, undrained 2 cups vanilla ice cream, softened 1 package (3.4 oz.) instant vanilla pudding mix In bowl, combine the cornflake crumbs, sugar & butter. Press into a greased 9 inch square baking dish. Bake at 350 for 10 minutes. Cool on a wire rack. In a saucepan, combine the cornstarch & pineapple until blended. Bring to a boil; cook & stir for 2 minutes or until thickened. Cool. In a mixing bowl, beat the ice cream& pudding mix on low speed for 2 minutes or until blended & thickened. Spoon over crust. Top with pineapple mixture. Refrigerate until serving. Yields 9-12 servings. Andrea in Pa The same or a similar recipe was sent in by Lisa, Southern Indiana ===== Banana Cake with Caramel Icing This is the best!!!! 1 (18.25-ounce) package yellow cake mix 1/2 cup packed light brown sugar 1 teaspoon ground cinnamon 2 medium ripe bananas, peeled and mashed (about 1 cup) 1 cup water 1/2 cup vegetable oil 3 large eggs 2 teaspoons banana extract (optional) Easy Caramel Frosting (recipe follows) 1 cup chopped pecans, toasted Preheat oven to 350*F (175*C). Grease and flour two 9-inch round cake pans. Set aside. In a large mixing bowl, beat the cake mix, brown sugar, cinnamon, mashed bananas, water, oil, eggs and banana extract (if using) with an electric mixer at medium speed. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until tested done when a wooden pick inserted in the center out clean. Cook cakes in pan on wire racks for 10 minutes. Remove cakes and cool completely on wire racks. Fill and frost cake with the Easy Caramel frosting and sprinkle top with the pecans. Serves 12. Easy Caramel Frosting 1/2 cup butter 1/2 cup packed light brown sugar 1/2 cup packed dark brown sugar 1/4 cup whole milk 2 cups powdered sugar, sifted 1 teaspoon vanilla extract Bring the butter and brown sugars in a saucepan over medium heat to a boil and cook for 2 minutes, stirring occasionally. Add the milk and bring mixture back to a boil. Remove pan from heat and stir in the powdered sugar and vanilla, mixing until frosting is smooth. Frost cooled cake immediately. Phyllis Knipp--Baker, Mt ================= Unsubscribing If you wish to unsubscribe please use the link listed at the bottom of this email newsletter. Use the unsubscribe link and put only the word unsubscribe in the topic/subject area and only the word unsubscribe in the message area of the email. Just clicking on reply on this newsletter will not get you unsubscribed. Nancy Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/nancys_kitchen/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
