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Trinia Kell of Elm Creek sent us a nice package of recipes this week, including this one using oatmeal.

1 c. flour

3 tsp. baking powder

3/4 c. rolled oats

1-1/4 c. sugar

1/2 tsp. salt

2 ripe bananas

1 egg

1/2 c. milk

1/4 c. oil

1 tsp. cinnamon

Mix dry ingredients. Mash bananas, add egg, milk and oil. Mix everything together. Heat oven to 375F. Oil or grease 12 large muffin cups. Put batter in cups. Bake in oven until lightly brown, about 18 to 20 minutes. Remove muffins to plate. Eat and enjoy!


This dessert recipe comes to us from Terrie Todd of Portage la Prairie. It’s Terrie’s own recipe who notes that it’s a lovely dessert that doesn’t require fresh fruit, uses ingredients kept on hand and produces generous servings.

1 white cake mix

1/2 c. water

1 14-oz. can pineapple

tidbits, drained

(reserve juice)

1/3 c. oil

1 tbsp. rum or

almond extract

4 egg whites

1/2 c. sugar

1/2 c. coconut

15-20 maraschino

cherries, halved

1 pkg. coconut pudding

and pie filling

3 c. milk

3 c. frozen whipped

topping, thawed

Blend cake mix with water, oil, rum extract, and egg whites. Beat for two minutes. Stir in 1/2 c. coconut. Pour into two greased eight-inch square or round pans, bake 25-30 minutes at 350F. Cool for 10 minutes. Heat 1/2 c. pineapple juice and 1/2 cup sugar to boiling. Pierce cakes with a large fork and pour one-half of juice mixture over each cake. Cool completely. One cake can be frozen for future use. Cut second cake into one-inch squares. Prepare pudding with milk according to package directions. Cool five minutes. In a large, clear bowl, layer onehalf cake cubes, one-half pineapple tidbits, onehalf cherries, and one-half pudding. Repeat layers. Top with whipped topping. Sprinkle with additional coconut. Chill. Spoon into dessert dishes and serve with spoons.

Makes 10-12 servings.



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