COOK OF THE WEEK RECIPES

Banana Muffins

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 egg
1 cup sugar
1/2 cup extra virgin olive oil
1/2 teaspoon vanilla extract
2 to 3 bananas, mashed

Combine flour, baking soda, baking powder, salt and cinnamon and set aside.

Combine egg, sugar, olive oil and vanilla extract. Add half of dry ingredients to egg/sugar mixture and mix well. Add mashed bananas and mix well. Add remaining dry ingredients and mix well. Spoon batter into muffin cups. Bake at 325 degrees for 25 minutes or until golden brown. Makes about 24 muffins.

Blueberry Pound Cake
1 box yellow cake mix
8 ounces cream cheese, softened
1/2 cup vegetable oil
3 eggs
2 cups blueberries
In a large bowl, combine cake mix, cream cheese, oil and eggs. Blend well. Fold in blueberries. Pour batter into a greased Bundt pan and bake at 325 degrees for 1 hour or until golden brown.

Homemade Banana Pudding
1/2 cup sugar
1 tablespoon flour
Dash of salt
1 small can evaporated milk
2 egg yolks
Milk
1 tablespoon butter
Vanilla wafers
1 banana, sliced
Combine sugar, flour and salt in a saucepan.

Combine a little evaporated milk with the eggs in a measuring cup and mix well. Add remaining evaporated milk and enough milk to make 2 1/2 cups. Pour milk mixture over dry ingredients. Cook over medium heat, stirring constantly, until thick. Bring to a boil. Remove from heat and stir in butter.

Arrange vanilla wafers in a serving dish. Top with sliced banana. Pour pudding over all.

Spinach Dip
2 (8-ounce) blocks cream cheese, softened
1 box frozen spinach, thawed and drained
1/2 cup Parmesan cheese
1/2 cup milk
Preheat oven to 350 degrees. Combine all ingredients in a mixing bowl and blend well. Pour mixture into baking dish. Bake 20 to 25 minutes or until golden brown around the edges. Serve with corn chips or crackers, or serve in a bread bowl with chunks of bread.

Kellyn's Koffee Shake
1/2 cup milk
6 to 8 tablespoons vanilla ice cream
1 tablespoon instant coffee or 2 tablespoons brewed coffee, cooled
2 tablespoons Cool Whip
1 tablespoon sugar
1/2 cup ice cubes
Combine all ingredients in a blender and blend until smooth. Pour into 2 glasses and serve.

Ranjita's Gulabjam
3 cups sugar
5 cups water
1 cup Bisquick
2 cups powdered milk
5 to 8 ounces heavy cream or milk
Vegetable oil for frying
Bring sugar and water to a boil. Set aside to let cool.

Combine Bisquick, powdered milk and heavy cream and form into a dough. Roll dough into balls.

Pour oil into frying pan (or Fry Daddy) and heat to 325 to 350 degrees. Place dough balls in oil to fry. When they are light brown on all sides, take them out and let drain on paper towels. Place in cooled syrup for 3 to 5 minutes. Serve them in a bowl.