Egg Nog Spice Bundt Cake
by Linda Broday
1 box spice cake mix
1 box Instant vanilla or cheesecake pudding & pie filling
1 cup nonfat vanilla yogurt
¼ cup canola oil
1 cup light eggnog
3 egg whites
1 1/3 cups toasted chopped pecans
1. Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray
2. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites in a large bowl.
3. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until wooden toothpick comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.
My Aunt Grace’s Downhome Banana Bread
by Tanya Hanson
½ cup shortening
1 cup sugar
3 medium mashed bananas
2 cups flour
1 teaspoon soda
Cream shortening and sugar, add eggs and cream well. Sift flour and soda together. Fold flour and bananas into above mixture. Add ¼ cup chopped nuts.
Bake in greased floured loaf pan, 1 hour, at 350º.