Cinnamon Sheet Cake- Breakfast, Dessert, or snack!

Cinnamon Sheet Cake- From Aunt Kaylene 

Mix together-

 3 C. flour      ½ C. melted butter

2 eggs             2 tsp. vanilla

 In a separate bowl mix:

1 ½ C. Milk

½ C. melted butter

2 Eggs

2 tsp. vanilla

add to dry ingredients and mix. Pour onto a greased 10x 15 pan.

in another bowl, m ix:

½ C. melted butter 2 T. flour, ½ C. brown sugar, 2 tsp. cinnamon

Mix and drizzle up and down cake so that it is in rows. Then take a knife and run it through the cake back and forth, swirling as you go, then go the other direction.

Bake at 375°, 15-20 minutes, till golden.

Glaze:

1 ½ C.  Pwd. Sugar, 2 T. milk, ½ tsp. vanilla- mix and drizzle over warm cake- serve warm or cold.

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Banana Sheet Cake- from Denise Rigby Hibbard 4th Ward

Banana Sheet Cake- A favorite!

1 ½ C. Sugar        2 tsp. vanilla*

1 C. sr. cream or plain yogurt

1 C. butter ( can use imperial margarine for ½)

2 eggs

 1 ½ C. mashed ripe bananas

1 tsp. salt

1 tsp. baking soda

2 C. flour

 Combine and spread into a  Pam sprayed, 10x 15 pan. Bake at 375°

25 minutes (until golden) on the middle rack of oven. 

Icing: Melt 1 cube butter on stove top, take from heat and ad 2 C. pwd. sugar, 1 tsp vanilla, and 3T milk, stir until smooth, spread on slightly warm cake.

Enjoy!

* I use Mexican Vanilla from a Mexican grocery store- there is one across from Arctic Circle in Rexburg
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Sweet and Sour Meatballs

A favorite from Aunt Amy!

1 T. Oil

 1 20 oz. pineapple chunks 

drained-reserve juice

3 T. corn starch

1 T. Soy sauce- I use Braggs Liquid Aminos

 3 T. vinegar

6 T. Water

1/2 c. brown sugar ( I am going to try Agave nectar- 1/4 C.)

1 container of meatballs from freezer thawed

 1 large green or red pepper, sliced

about 4 C. cooked rice- we like brown

In a large skillet, combine oil, and 1 C. pineapple juice-may need water to make a cup. In a small bowl, mix cornstarch, soy sauce,vinegar, water and brown sugar. Stir into juice mixture and cook over medium heat about 5-7 minutes- stirring constantly-till thick and bubbly. add meatballs, pineapple chunks, and peppers,s immer 20 minutes until heated through, serve over hot, cooked rice. Makes about 6 servings
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Meatballs

4-5 lbs. lean ground beef 1 T. Salt

4 eggs 2 T cornstarch

2 C Oats 1/4 tsp. pepper

1/2 C. finely chopped onion 2 tsp. Worcestershire sauce

preheat oven to 400 〫 Mix ingredients in a large bowl. shape into 1 inch balls, cook on ungreased baking sheet 10-16 minutes. Remove and drain on paper towels. When cooled, freeze - I put about 30 in a 1 qt. container or bag, seal, label, use within 3 months.

Use in Spaghetti add (spaghetti sauce and noodles)

Sweet and sour Meatballs (recipe on blog)

BBQ Meatballs ( BBQ Sauce over rice)

Our family Favorite-

( one can cr. chicken soup, add 1/2 C.milk, and heat, add a little sr. cream, and serve over meatballs with Brown Rice)

serve with leftover gravy, or ketchup, or salsa, or eat hot and plain!


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