Pies & Cakes



6 ripe bananas

4 eggs

1 cup oil

3 1/2 flour

2 cups sugar

1 t soda

1 t salt


Mash bananas and mix with soda and set aside.  Mix sugar and oil, add bananas, then add dry ingredients.  Pour into 2 greased regular loaf pans or four small loaf pans and bake 350 degrees for 1 hour.  Bread is done when inserted butter knife comes out clean.



6-7 cups thinly sliced and peeled cooking apples

1 cup sugar

2 TBSP lemon juice

3/4 tsp salt

2 TBSP flour

1 tsp cinnamon

1/2 tsp nutmeg

2 TBSP butter, sliced

1 pkg pre-made pastry dough (enough for 2, 9inch pies)

*you will line the pie tin with one and cover the apples with the other.


Preheat oven to 375*

Mix apples with sugar, lemon juice, salt, flour and spices. Line pie pan or dish with pastry. Using a fork, poke holes in the bottom of the pie pastry. Fill with apple mixture and dot with butter slices. Add top crust, pinching the top crust and bottom crust together. Cut a few small holes to vent. Brush with whipped egg white and sprinkle with cinnamon and sugar. Cover edges with foil to prevent excess browning. Pie filling may spill over while baking, you may want to put a cookie sheet under the pie to keep your oven clean. Bake at 375* for 25 min.

Remove foil and bake an additional 25-30 minutes at 350*. If using a clear glass pie dish, check the bottom to see if crust is lightly browned.

To make foil cover: Fold 12″ foil into quarters-cut circle from center. Unfold and mold over pie edges.



2/3 cup pumpkin puree

1 cup sugar

3 eggs

1 tsp lemon juice

Mix together


3/4 cup flour

2 tsp cinnamon

1 tsp baking powder

1 tsp ginger

1/2 tsp salt


6 oz. cream cheese, softened

4 TBSP butter, softened

1 cup powdered sugar

1 tsp vanilla


Preheat oven to 350*

Mix all cake ingredients together and pour into a parchment paper lined jelly roll pan (cookie sheet) and smooth into a rectangle 1/4 inch thick. The mix will NOT fill the entire pan.

Bake for 15-20 minutes, then let cool on a cooling rack for 5 to 10 minutes. Turn out onto a dish towel dusted with powdered sugar. Carefully remove parchment paper and dust the cake with more powdered sugar to help keep it from sticking to the towel. Roll up in the dish towel. Let cool. While it’s cooling, make the filling.


Using a hand mixer cream together the butter, cream cheese, powdered sugar and vanilla together until smooth.

When cake is cooled, carefully unroll and smear with filling. Roll back up and chill until ready to serve.