4-22 Recipes
HONEY AND SPICE BANANA MUFFINS
Betty Booth, Clay City
1 cup Bran Flakes cereal
¼ cup skim milk
1 cup flour (self-rising)
½ cup honey
¼ cup melted margarine
2/3 cup mashed ripe banana
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
Heat oven to 375 degrees, in a small bowl soak cereal in milk for 5 minutes. In a large bowl, combine remaining ingredients, then add cereal mixture. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Spoon into greased or paper lined 12 cup muffin pan filling cups 2/3 full, bake for 20 to 25 minutes or until tops spring back when touched lightly. Cool 5 minutes, remove from pan.
CREAMY LAYERED GELATIN SQUARES
Betty Booth, Clay City
1 ½ cups boiling water
1 pkg. (8 serving size) or 2 pkgs. (4 serving size each)
Jell-O Lime Flavor sugar free low calorie gelatin
Ice Cubes
1 cup cold water
1 ½ cups thawed Cool Whip Lite whipped topping, divided
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 ½ cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until gelatin is slightly thickened. Remove 1 ½ cups of the gelatin, set aside. Add ¾ cup of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 8-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon reserved gelatin over creamy layer in dish. Refrigerate 3 hours or until firm. Cut into 9 squares to serve. Top each serving with a dollop of the remaining whipped topping.
STRAWBERRY ANGEL FOOD CAKE
Kathy A. Hughes, Stanton
1 Angel food cake
1 small container of Cool Whip
1 package cream cheese
2 containers of strawberry glaze
Strawberries
Crumble angel food cake, cream together cool whip and cream cheese and spread on top of crumbled angel food cake then slice up strawberries and combine with glaze and spread on top of cream cheese and cool whip. Chill before serving.