Breads

                                                                Banana bread
* 1 1/2 cups mashed bananas
* 3/4 cup softened butter
* 2 1/2 cups sugar
* 3 c flour
* 1 1/2 cups buttermilk
* 3 large eggs
* 2 tsp vanilla extract
* 2 tsp lemon juice
* 1 1/2 tsp baking soda
* 1/4 tsp salt
* 1 cup of chopped walnuts (optional)
 
1) Mix bananas, lemon juice-set aside. 2) Cream butter with sugar. 3) Combine bananas buttermilk, vanilla & eggs with the butter/sugar mixture 4) Add the remaining ingredients. Mix well.

Pre heat oven at 400 degrees. Grease/floured pan. Bake banana bread at 400 degrees for 20 minutes. Lower temp to 225 degrees and bake for 60-80 minutes, or until done. Let it cool in the refrigerator. (The bread will set better and won't tear when cut)

                                                             Zucchini Bread
* 2 cups grated zucchini
* 1 cup butter
* 3 eggs
* 3 tsp vanilla extract
* 2 1/4 cup sugar
* 3 cups all purpose flour
* 1 tsp baking soda
* 1 tsp baking powder
* 1 tsp salt
* 3 tsp cinnamon
* 1 cup chopped walnuts (optional)

1) Cream butter, sugar, vanilla and eggs. 2) Mix in grated zucchini 3) floured ingredients and walnuts.
Bake in greased/floured pan at 325 degrees for 45-60 minutes or until done. Cool in refrigerator

                                                                Pumpkin Bread
* 16 oz solid pumpkin
* 1 cup softened butter
* 3 eggs
* 3 1/4 cups of sugar
* 3 cups flour
* 1 tbsp baking powder
* 1 1/2 tsp baking soda
* 4 1/2 tsp pumpkin spice

1) Cream butter and sugar together 2) Add eggs, pumpkin 3) Once previous ingredients are well mixed, add the remaining ingredients to mixture.

Preheat oven 350 degrees. Greased/floured pan. Bake 60-80 minutes or until done.  Cool and keep refrigerated.

Simple Whipped Topping Frosting

Whipped Topping Frosting

1- 3.4 oz box a instant chocolate or vanilla pudding.
1- 8 oz  container of whipped topping
1/2 cup of milk
1 tsp vanilla

Whip all ingredients together, best results with a kitchen aid mixing bowl or hand mixer. Allow frosting to set in refrigerator for no less than 30 minutes. If you're using any cake decorating or piping tools, then keep the recipe as is. If you're using this mixture as a cake filler in between layers or icing a complete cake exterior, then add an additional 1/4 cup of milk to mixture or until desired consistency is reached.