Cooking - for a new lifestyle (Our Test Kitchen)

2 eggs 1 cup coconut oil {or oil or butter} 1 1/2 cups sugar 1 teaspoon vanilla 2 1/2 cups all-purpose flour 2 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda diced apples (mine were frozen) caramel topping - optional walnuts - optional Preheat oven to 350 degrees Grease a 9×13 inch rectangular cake pan Beat oil and eggs until creamy Add sugar and vanilla and beat well Combine flour, cinnamon, salt and baking soda together in a bowl Slowly add flour mixture to the egg mixture and mix until thoroughly combined The batter will be very thick Fold in half of the diced apples Spread half the batter into the prepared pan Spread 1/4 of the leftover apples Spread the rest of the batter onto those apples Top with the last of the apples I added a few crushed walnuts on top I drizzled some caramel topping over the top Bake for 45 minutes or until cake is done in the center. Cool. No caramel sauce on hand??? Caramel Glaze for the...

I decide about a recipe differently than some! If the batter is good enough to eat in a bowl, how can this be a bad recipe? Thank you Susan for sending me this one. This is what "I" did. In a mixing bowl, beat together: 1 1/2 cups sugar 2 end of their life bananas 1/4 cup milk 1/2 cup coffee creamer (mocha almond fudge to be exact!) 1/4 cup brick maragrine 1/4 cup shortening 1 tsp vanilla 2 eggs I beat them on low while I got the dry ingredients measured. Now add: 2 1/4 cup flour 1 1/2 tsp baking powder I beat this well and the end result was a very thick (and yummy) batter. I double lined some muffin pans ( I always double up the paper cups to give extra protection to the bottom of the muffins or cupcakes )or you can place in a cake pan. Spoon in the batter to almost full. I could make 18 good size even after I "tested" the batter. Bake for 25 - 30 minutes, and this was very accurate for me. Cool muffins on rack. I now remove the second paper cup. Caramel Icing 1/2...