Tuesday, November 20 2007 10:15 PM EST2007-11-21 03:15:02 GMT
The Director of the Culinary & Wine Institute at Carolina, Patrick C. Duggan, is demonstrating two recipes for WIS News 10. The instructions and ingredients are below.More >>
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Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More >>
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More >>
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.More >>
Recipe from Debbie Nicholson of TX
3 cups Flour 2 cups sugar 1 tsp. salt 1 tsp. baking soda 2 Tlbs. cinnamon 3 beaten eggs 1 1/3 cups oil 2 Tlbs. vanilla 1 8 ounce can pinapple with juice 1 cup chopped nuts 2 bananas chopped (last)
Icing: 2 8 ounce pkgs. cream cheese (soft) 2 sticks butter 2 16 ounce pkgs. powered sugar Juice of one lemon (1/2 cup finely chopped nuts)
Combine dry ingredients, add eggs and oil, stir until moistened. Stir in vanilla, pineapple and nuts. Lastly, stir in bananas.
Grease and flour 3 nine inch cake pans. Bake until tooth pick comes out clean approximately 25 minutes.
Cool in pans 10 minutes. Remove from pans and cool in freezer until ready to ice.
Icing: Cream cheese and butter add powdered sugar and lemon juice until light. Ice cake frozen cake and sprinkle with chopped nuts.
Comments: Best if baked a day before serving. I like to pick up a bird nest and humming bird at a local craft store to put on top!
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