1/3 cup butter OR margarine, melted
1/2 cup packed brown sugar
1 (29 oz) can peach halves
1/4 cup shredded coconut
2 eggs
2/3 cup sugar
1/2 tsp almond extract
1 cup flour
1 tsp baking powder
1/4 tsp salt

pour butter into a 9″ round baking pan; sprinkle with brown sugar. drain peaches, reserving 6 tablespoons of syrup. arrange peach halves, cut side down, in a single layer over the sugar. sprinkle coconut around peaches; set aside. in a mixing bowl, beat eggs until thick and lemon colored. gradually beat in sugar. add extract and reserved syrup. combine flour, baking powder and salt; add to egg mixture and mix well. pour over peaches. bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes; invert cake onto a serving plate. serve warm.

6-8 servings

2 cups bisquick
1/2 cup peanut butter
4 tbs butter
2 ripe bananas, smashed
2 eggs
3/4 cup plus 2 tbs brown sugar, separated
1/3 cup milk

GLAZE:

1 tbs peanut butter
2/3 cup 10x sugar
1 tbs water
3 slices bacon

preheat oven to 350 degrees.

add the butter and peanut butter to a medium microwave-safe mixing bowl and heat on HIGH for 30 seconds. stir to combine before adding the bananas, eggs, 3/4 cup brown sugar, and milk. stir to combine before adding the bisquick, then mix until the wet and dry ingredients are well mixed, but don’t overmix.

spoon the batter into a greased 8″ round cake pan and smooth the top with a rubber spatula before scattering over 1 of the 2 tbs of brown sugar that was set aside. bake at 350 degrees for 40-45 minutes, or until a toothpick inserted comes out clean.

to make the glaze, stir together the peanut butter, water and 10x sugar until smooth; set aside.

fry the bacon until crispy, then drain on paper towels and sprinkle with the remaining tablespoon of brown sugar. once cool, use a pair of kitchen shears to cut the bacon into small pieces and set aside.

when the cake is done, let it cool for 10 minutes before removing it from the pan. once it has cooled completely, top it off by alternating bacon crumbles and peanut butter glaze until both are used up and evenly dispersed.

3 cups flour
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 tsp vanilla
2 lg eggs
4 ripe bananans, mashed (you should have 1 1/2-1 3.4 cups)
1 cup sour cream
1 1/2 cups chopped reese’s peanut butter cups
1/3 cup creamy peanut butter

FOR THE PEANUT BUTTER GLAZE:

1 1/2 cups sifted 10x sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 tsp vanilla

preheat the oven to 350 degrees. generously butter a 9″-10″ (12 cup) bundt pan and set aside.

in a medium bowl, whisk the flour, baking soda and salt together. set aside

in the bowl of a stand mixer, beat the butter until creamy. add the sugar and beat at medium speed until pale and flluffy. beat in the vanilla, the add the eggs one at a time, beating for about 1 minute after each egg goes in. reduce the mixer speed to low and mix in the bananas. finally, mix in half the dry ingredients, all the sour cream, and then the rest of the flour mixture.

carefully stir in the reese’s peanut butter cup pieces. scrape half of the batter into the prepared pan and smooth the top. swirl in half of the peanut butter, using a toothpick. add the rest of the batter and smooth the top. swirl in the remaining peanut butter, using a toothpick. pound the pan on the counter so the cake batter will settle and even out.

bake the cake for 65-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Check the cake after 30 minutes. If it is browning too quckly. cover it loosely with a foil tent. transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.

while the cake is cooling, make the peanut butter glaze. in a medium bowl, whisk together the peanut butter, sugar, milk, and vanilla. whisk until smooth. when the cake is cool, drizzle glaze over the top of the cake. cut into pieces and serve.

1/2 cup creamy peanut butter
1/4 cup butter OR margarine, softened
3/4 cup sugar
2 eggs
1 1/2 cups flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk

FROSTING:

1/3 cup chunky peanut butter
3 tbs butter OR margarine, softened
3 cups 10x sugar
1/4 cup milk
1/2 tsp vanilla

for the cake: in a mixing bowl, cream peanut butter, butter and sugar. add eggs; mix well. combine flour, baking powder and salt; add alternately with milk to creamed mixture. mix well. pour into a greased 9″ square baking pan. bake at 350 degrees for 30-35 minutes.

for the frosting: cream peanut butter and butter. add sugar, milk and vanilla, mix until smooth.

5 tbs unsalted butter, softened
1/2 cup sugar
1/2 cup unsulfured molasses
2 eggs
1 1/4 cups flour
1/4 tsp salt
1 tsp baking soda
1/2 cup hot milk
1/2-1 cup crushed salty snacks (such as goldfish crackers and pretzels – use your imagination!)
1/2-1 cup sweet snacks (such as cacao nibs and skor chips – again, use your imagination!)

cream butter and sugar.

add molasses and eggs.

add the flour and stir until just combined.

dissolve the baking soda in the hot milk.

stir in the hot milk mixture.

stir in salty and sweet snacks until combined.

divide batter evenly between 12 cupcake liners.

bake at 350 degrees for 20 minutes, or until slightly springy to the touch.

makes 12 cupcakes

1 (18.25 oz) box yellow cake mix, plus ingredients to prepare
1 (20 oz) can crushed pineapple
1 1/3 cups sugar
1 (3.4 oz) box instant french vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

preheat oven to 350 degrees.

prepare yellow cake mix as directed using a greased 13″x9″x2″ pan and bake for 30-35 minutes. while cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat, stirring constantly. remove from heat and allow to cool slightly.

remove cake from oven and, using a fork, pierce holes into cake. pour pineapple mixture over hot cake and set aside.

prepare pudding according to package directions. spread pudding over cake and refrigerate until thoroughly chilled. whip heavy cream and remaining sugar until stiff. cover top of cake with whipped cream and sprinkle toasted coconut on top.

CAKE BATTER:

6 eggs, separated, at room temperature
1 1/2 cups sugar
1 3/4 cups flour, sifted
1/4 tsp salt
6 tbs freshly squeezed tangerine juice
1/2 tsp ground nutmeg
2 tbs grated tangerine zest

TANGERINE GLAZE:

1 cup 10x sugar, sifted
1 tbs grated tangerine zest
3 tbs freshly squeezed tangerine juice

preheat the oven to 350 degrees. have an ungreased 10″ tube pan with a removable bottom ready.

in a large bowl, with an electric mixer, beat the egg whites until foamy. slowly add, about a tablespoon at a time, 1/2 cup of the sugar, beating well after each addition. continue beating until stiff, glossy peaks form. set aside.

in another large bowl, using the mixer, beat the egg yoks until light and fluffy, about 3-3 1/2 minutes. beat in the remaining 1 cup sugar until incorporated. alternately beat in the flour and salt with the juice. blend in the nutmeg and zest.

spoon the batter into the tube pan. bake in the center of the oven for 50 minutes, or until the cake springs back when you press it gently with your fingertips. invert the cake in the pan, standing the pan on its prongs. or invert the pan over a long-necked bottle. let cool completely.

when it is cool, remove the cake to a plastic cake or cardboard round.

make the glaze: put the sugar in a small bowl and whisk in the zest and juice. drizzle the glaze over the cake and allow it to set.

makes 1 (10″) cake

1 box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup water
1/4 cup vegetable oil
1 pkg instant chocolate pudding
1 (6 oz) pkg chocolate chips

combine first six ingredients and mix thorughly. add chocolate chips and mix. pour into a well-greased bundt pan. bake at 350 degrees for 50-60 minutes. cool for at least 20 minutes; remove from pan to complete cooling.

2 cups graham cracker crumbs
1/4 cup butter, melted
2 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp cinnamon
1/4 tsp ground nutmeg

mix graham cracker crumbs and butter together; press onto bottom and sides of a 9″ springform pan. mix cream cheese, 1/2 cup sugar and vanilla at medium speed on electric mixer until well blended. add eggs one at a time, mixing well after each addition. reserve 1/2 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. mix well. pour pumpkin mixture over crust. swirl reserved cream cheese mixture over pumpkin mixture and cut rhough batter with knife several times for a marble effct. bake for 55 minutes at 350 degrees. loosen cake from rim of pan; cool before removing rim. chill.

10-12 servings