Free Cookbook & Recipes
Milk & Honey Balls

1 & 1/4 cup honey
3 cups powered skim milk
1 & 1/2 cups peanut butter

Mix honey and peanut butter until
smooth. Gradually add powered milk,
blending well. With greased hands,
form mixture into small balls. Roll balls
in additional powered milk. Place in
refrigerator until firm. Serve.
   Funnel Cake

Mix together in small bowl;
3 eggs
1 cup milk
1 teaspoon vanilla

In another bowl mix;
2 & 1/2 cups all-purpose flour
1/2-teaspoon salt
2 teaspoons baking powder
1/2 cup sugar

1) Combine the dry and wet ingredients and mix well.
You can add more milk to thin, more flour to thicken.
Finished mixture should be something like pancake
2) Heat oil in a frying pan. Place a metal ring in the
oil, you can use a tinfoil plate that has had the center
cut out of it. Take a small kitchen funnel and place
your thumb over the bottom of the hole. Fill the
funnel with some of the mix, and swirl into the hot oil,
making small circles looping over each other until
you have a big circle inside the metal or tinfoil ring.
After a minute flip the funnel cake over so the other
side can brown. Both sides should be lightly brown.
3) Remove funnel cake from the grease and place
on paper towels to dry. Serve warm. Can sprinkle
with powered sugar or even with whipped topping or
fruit pie filling.
Pistachio Salad

I remember my mom making this when
there was a Tupperware party, a church
ladies' meeting, ect...

1 box pistachio instant pudding
1 can crush pineapple
1 large bowl of whipped topping

Drain pineapples. Use the juice to mix
with the pudding mix. Stir in pineapples
and whipped topping. Pop in ice box.
Coconut Pie

My sister made this a lot for any kind of
family get-together. It's way easy and taste

1 bowl of whipped cream topping
1 teaspoon vanilla
3 ounces cream cheese, softened
1 & 1/3 cups shredded coconut
1 tablespoon sugar
1/2 cup milk

Mix softened cream cheese with sugar, then
vanilla and milk. Stir in coconut; fold in
whipped topping. Mix. Pour into ready to use
graham cracker crust. Let set in refrigerator
for at least a couple of hours before
severing. You can toast a little extra coconut
and sprinkle over the pie to dress it up.
Banana Split Cake

Graham cracker crust
2 cups crushed graham crackers
1/2 cup melted butter
1 tablespoon spoon sugar
Mix together and spread into bottom of pan.

First layer
8 ounces cream cheese
1 box powdered sugar
1 large bowl of whipped cream topping
Mix softened cream cheese, whipped cream topping,
and powdered sugar until blended well. Spread
evenly over the graham cracker crust.

Several sliced bananas
1 large can of crushed pineapples
Place sliced bananas over top of cream cheese
mixture. Drain pineapples well, and sprinkle over the

1 large bowl of whipped cream topping
8 ounces cream cheese
Chopped pecans and candied cherries
Mix softened cream cheese and bowl of whipped
cream topping together. Spread over the
pineapples. Lastly sprinkle top with chopped pecans
and chopped red candied cherries. Please in
refrigerator for at least a couple of hours before
Mom's 7-up Pound Cake

2 sticks of butter
½ cup vegetable oil
3 cups sugar
5 eggs
1 ts lemon extract
3 cups all purpose flour
7 oz bottle of 7-up

Cream butter, shoring and sugar. Add
eggs one at a time, beating after each
egg. Then add flour, extract, and finally
7-up. Beat at high speed until mixed well.
Pour into greased/floured tube pan. Bake
1 ½ hours at 300. (If you'd like to use a
glaze, just stir together some powdered
sugar and a little milk or water, then
drizzle over warm cake.)
Easy Texas Millionaires

1 package milk chocolate chips (11 & 1/2 oz)
1 can condensed milk (4 ounces)
1 teaspoon vanilla
3 cups pecans halves

Microwave chocolate chips until melted. Add
milk and vanilla and cook on medium setting in
the microwave for another minute. Add pecans
and stir well. Drop mixture by tablespoon onto
wax paper to cool.
Christmas Sweet Potato Pie

2 cups cooked and mashed sweet potatoes
1 stick butter, melted
2 large eggs
1 teaspoon pure vanilla
1 small can evaporated milk
3 tablespoons flour
2 cups sugar
1 heaping cup of pecan pieces
1 deep dish unbaked pie shell, or 2 shallow ones

In large bowl mix butter, eggs, evaporated milk,
and vanilla together. Stir in sugar and mashed
sweet potatoes. (Canned sweet potatoes are
fine.) Next mix in the flour and pecans. Pour
mixture into unbaked pie shell and bake at 375
degrees for about 35 minutes. Might take a few
minutes less or more depending on your oven
and whether you are making deep-dish pies or
the normal shallow type. Refrigerate after cool.
Serve as is, or with a scoop of vanilla ice cream
or whipped cream on top.
Watergate Salad

3 ounces cream cheese
1 large bowl of whipped cream topping
1 package of instant Pistachio pudding mix (3 oz)
1 large can crushed pineapples
1 small bottle of candied cherries
1 cup pecans
1 & 1/2 cup miniature marshmallows

Cream together softened cream cheese and
whipped cream topping. Chop candied cherries and
pecans; add. Drain pineapples; add. Then add all
other ingredients one at a time and mix by hand.
Place in refrigerator for at least a couple of hours
before offering to family or guests.
Pineapple Upside-Down Cake

1/4 cup butter
2 cups brown sugar
1 can sliced pineapples

Cake Batter
4 eggs
1 cups sugar
1 cup shifted flour
1 teaspoon baking powder

Melt butter in an iron skillet. Spread
evenly with brown sugar. Place half the
slices of pineapples on top of the sugar
in a pattern. Pour batter over fruit and
bake at 350 degrees until done. Turn
upside down before cooling.
No Bake Cheesecake

Look for a couple more cheesecake recipes on this

8 ounces of cream cheese
1/2 pint sour cream
2 teaspoons vanilla
1 bowl of whipped cream topping (8 ounces)
1/2 cup sugar
1 ready to use graham cracker crust

Beat softened cream cheese in a large bowl until
smooth, gradually add in sugar. Blend in sour cream
and vanilla. Next fold in the whipped cream topping
completely. Spoon mixture into graham cracker crust.
Place in refrigerator for several hours, or even over
night before severing. The pie can be topped with
cherry or blueberry pie filling.
Peanut Butter Fudge

3 cups sugar
1 small can evaporated milk
4 tbs molasses
Dash of salt
1 ts vanilla
1 medium jar marshmallow cream
¾ of a medium jar creamy peanut butter

Boil sugar, mild, butter, molasses, and
salt for 3 to 4 minutes. Add vanilla,
marshmallow cream, and peanut butter.
Stir until peanut butter and marshmallow
cream are melted. Remove from heat
andwhip until thickened. Pour into 9 X 9 X
2 pan. Cool before cutting.
Pecan Praline Sweet Potato Glaze

1 pound butter, cubed
1/2 pound light brown sugar
1/2 pound dark brown sugar
1 cup heavy cream
1 Tbl vanilla extract
1 cup pecan pieces

In a heavy sauce pan, warm the cream slowly until it
simmers. Add in the butter and stir until melted. Next
add sugars. Turn heat up a little and cook until all
sugar is incorporated. Remove from heat and stir in
vanilla and pecans. Spread warm glaze over hot
baked sweet potatoes that have been pealed, sliced
in half, or even mashed.  You can also put the potato
back in a hot over and cook until the glaze
caramelizes some.
Mom's Peanut Butter Candy

After I lost my mom, one of her dear friends used
to make us a box of candy for Christmas each
year. This was one of the candies that was always
in there. She's gone too now, and I'm nowhere
near as good at candy making as she and my
mom were.

3 cups sugar
1 ts vanilla
1 cup milk
½ cup peanut butter, creamy or crunchy

Mix all ingredients together in pot. Cook until it
forms soft ball in cold water. Remove from heat.
Let cool some and then beat until creamy. Pour
into greased pan. Let set until completely cool,
then cut into squares.
Japanese Fruit Cake

Cream together:
1 block of butter
2 cups of sugar

Add in:
4 whole eggs
1 tbs vanilla

Sift in:
4 cups plain flour
4 ts baking powder
1 ts salt
½ ts cinnamon
½ ts nutmeg
½ ts ginger
1 tbs cocoa

Mix in:
1 cup raisins
1 cup chopped pecans
½ cup cherries
A little of the cherry juice

Line three 9-inch cake pans with
waxed paper. Pour batter into pans,
spreading with wet hands if needed.
Bake in moderate oven, 350, until

1 ½ cups sugar
¾ cups hot water
3 tbs plain flour
2/3 stick butter
Dash of salt

Combine in pot and boil until very
thick. Remove from heat and allow to

Stir in:
One grated orange
2 egg yolks
1 cup of coconut

When well blended with the rest of
the filling, spread on cake layers.
Mississippi Mud

1 cup all purpose flour
1 cup pecans
2 tbs butter
Mix together and press into bottom of oblong
pan. Bake at 350 until lightly brown.

1 package cream cheese, softened
1 cup powdered sugar
½ container of whipped cream
Mix together and spread over crust.

2 small boxes instant chocolate pudding mix
3 cups milk
Mix and spread over cream cheese mixture.

½ container of whipped cream
Spread this last half over the top of pudding

1 cup of chopped pecans
1 cup chopped cherries
Sprinkle pecans and cherries over whipped
cream topping. Refrigerate for at least three
hours before serving.
Peanut Butter Divinity

2/3 cups milk
2 cups sugar
1 pt. marshmallow cream
1 cup peanut butter

Combine milk and sugar. Cook until soft ball
stage. Remove from heat, add peanut butter
and marshmallow cream, and blend until
both are melted. Pour into buttered dish,
cool completely before cutting into squares.
Creamy Sure Fudge

1 1/3 cups sugar
2/3 cups evaporated milk
1/4 cups butter
1 7 oz jar marshmallow cream
1/4 ts salt
2 cups semi-sweet chocolate chips
1 ts vanilla
1 cup chopped walnuts

Combine sugar, milk, butter, marshmallow cream
and salt in pot. Cook, stirring constantly until
mixture has boiled for exactly five minutes.
Remove from heat, add chocolate chips and
vanilla. Stir until chocolate is melted. Mix in
walnuts. Pour into buttered 8-inch dish. Let stand
until cool and firm, then cut into squares.
The Famous Neiman-Marcus Chocolate Chip Cookie

1/2 cup unsalted butter, softened
1 cup brown sugar
3 tablespoons granulated sugar
1 egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-3/4 cups flour
1-1/2 teaspoons instant espresso powder, slightly crushed
8 ounces semisweet chocolate chips

Cream the butter with the sugars until fluffy. Beat in the egg
and the vanilla extract. Combine the dry ingredients and beat
into the butter mixture. Stir in the chocolate chips. Drop by
large spoonfuls onto a greased cookie sheet. Bake at 375
degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier
cookie. Makes 12 to 15 large cookies.
Quick and Easy Fruit Dip

1 (7 ounce) jar marshmallow creme
1 (8 ounce) package cream cheese,
2 tbl frozen orange juice
concentrate, thawed

Mix together all three ingredients
and chill before serving with sliced
                                                No-Bake Cheesecake

This is really too easy, and too good.

8 oz package cream cheese (softened)                          14 oz can of condensed milk
1/3 cup lemon juice                                                              1 teaspoon vanilla flavoring
1 graham cracker crust                                                        1 no-name brand cherry or blueberry pie filling

Beat soft cream cheese until smooth, add in condensed milk, stir in lemon juice and vanilla. Mix well
and then pour info piecrust. Chill for at least three hours before serving.

Hint: Most cheaper brand pie fillings aren't as sweet as the name brand ones, so it tops this rich
cheesecake better. Of course you could even leave the topping off if you prefer.
                                             Blackberry or Blueberry Dumplings

My grandma and mom used to make blackberry dumplings with wild berries the kids picked. Of course that
didn't use frozen dumpling dough. The warm blackberry dumplings were spooned over ice cream. Yum!

2-1/2 cups fresh-picked blueberries                                                         1/3 cup granulated sugar
1 dash salt                                                                                               1 cup water
1 Tbsp. fresh-squeezed lemon juice                                                          2 packs frozen dumpling dough

You can use fresh blackberries or blueberries for this recipe, even a mix of both if you like. (I've even used
frozen.) Place berries, sugar, salt, and water in a medium-size, heavy-bottom saucepan. Stir and cook
over high heat until mixture comes to a boil. Immediately reduce hit to a very low simmer. Cook uncovered
5 minutes, stirring as needed. Stir in lemon juice.

Since frozen dumplings come rolled and cut, all you need to do is break them into smaller pieces and drop
them into the simmering berry mixture. Be careful that you drop them one at a time, or just a few at a time,
making sure they don't stick together. Stir gently every so many dumplings. Once all of the dumplings are
in the pot, cover and cook over low heat for about 25 minutes or until the dumpling dough is cooked
through. Check every five to ten minutes to make sure nothing is sticking to the bottom of the pot. You can
serve these in dessert bowls warm topped with ice cream or whipped cream or just fresh cream.
                                                Danish Apple Pie Squares

2 1/2 cups flour                                                                      1 teaspoon salt
1 cup shortening                                                                    1 egg - separated
1 cup cornflakes cereal, crushed                                           8 cups tart apples, pared and sliced thin
1/2 cup water                                                                         1 cup sugar
2 to 3 teaspoons cinnamon

1 cup confectioners sugar                                                      3 to 4 teaspoons milk

Cut shortening into flour and salt. Beat egg yolks with water then stir into flour mixture to make your
dough. (This can be done very easy in a food processor.) Divide finished dough in half and roll half of
it on floured surface until you get about a 17 x 12 inch rectangle. Fit into a 15 x 10 inch pan. Sprinkle
cornflakes over dough. Top with apples. Stir sugar and cinnamon together and then sprinkle on top of
apples. Roll remaining dough into a 15 x 10 inch rectangle. Place over apples and seal edges. Cut
slits in top for steam to escape. Beat egg whites and use them to brush on crust. Bake at 375 for 50
minutes. Mix the confectioners sugar and milk together, then drizzle it over the top of the warm Danish
pie. After it cools enough, cut into squares.
Snow Ice Cream

1 huge bowl of fresh snow
1 can condensed milk
1 teaspoon of vanilla flavoring

Pour condensed milk over snow,
drizzle vanilla on top, mix well
and sever. Note: If you don't have
snow, you can used finely shaved
or crushed ice.
Coconut Pound Cake

2 cups butter
2 cups sugar
5 eggs
1 tsp coconut flavoring
2 cups self rising flour
1 cup buttermilk
1 cup shredded coconut

Cream butter and sugar together, then add eggs one at
a time, mixing well between each. Add coconut
flavoring, stir. Next add the flour and buttermilk,
alternating and mixing until all is blended in. Stir in the
one cup of shredded coconut. Pour in prepared pan and
bake at 350 for around 25 minutes or until done.

1/2 cup water
1 cups sugar
1 tsp coconut flavoring
Some more shredded coconut

Heat water and sugar over heat until you have a simply
syrup. Remove from heat, stir in coconut flavoring. Pour
over cake. Top cake with some shredded coconut.
Coconut Sour Cream Cake

1 box yellow cake mix, butter flavor
2 cups granulated sugar
2 cups sour cream
1 package (12 ounces) frozen coconut,
1 1/2 cups whipped topping

Prepare cake mix according to cake mix
box directions, baking two 8-inch layers.
(Hint: I like to stir about a tablespoon of
sour cream into the cake batter.) Cool
completely and split each layer
horizontally. Combine sugar, sour cream,
and coconut; blend well and chill. Reserve
1 cup sour cream mixture for coconut cake
frosting and spread the remaining mixture
between layers. Combine reserved 1 cup
sour cream mixture with the 1 1/2 cups
whipped topping; blend until smooth.
Spread over top and on sides of coconut
cake. Keep sour cream coconut cake in
an airtight container and store in
refrigerator. Cake is best if stored in fridge
for at least three days before cutting. (Tip:
I like to mix all the sour cream, coconut,
sugar and whipped topping together,
without putting any aside. I also add a little
vanilla. Give the mixture a taste test and
add more sugar if you think it needs it.
Then use the mixture between the layers
and as the frosting.) It's to die for either
way! It really does need to sit in the fridge
for at least three days before you cut it, so
if you are making it for an event, make it
days ahead. It just gets more moist and
better tasting with time. Freezes great too.
Philadelphia New York-Style Sour Cream-Topped Cheesecake

3 Graham Cracker Pie Crusts

1/4 cup  (1/2 stick) butter, melted
1 cup sugar
4 package.  (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
1 cup Sour Cream
4 eggs

1/2 cups Sugar
2 cups Sour Cream
2 tsp. Vanilla

(Optional) Extra Topping:
3 cups fresh blueberries or sliced strawberries, or 1 can of blueberry or cherry pie filling

Preheat oven to 325.

For Filling: Place softened cream cheese in the bowl of a mixer, add the cup of sugar and mix for a
couple of moments. Add the cup of sour cream and 1 tsp. vanilla, mix again until well blended. Scrape
sides of mixing bowl. Add eggs, 1 at a time, mixing after each just until blended. Note: I think you end
up with the best cheesecake if you let your eggs and sour cream come to room temperature while your
cream cheese sits out to soften. Of course you can use them cold, and zap the cream cheese in the
microwave for a few seconds to soften if you can't wait.

Pour filling into pie crusts,  dividing equally. They won't be filled all the way to the top, but close
enough. Place two cheesecakes on one baking sheet, one on another sheet. Use pans or baking
sheets that have an inch or so lip on them. Enough so you can add some water to the sheets or pans
and cook the cheesecakes in a water bath. Place sheets in oven with cheesecakes on them, then
carefully pour some water into each sheet pan. Bake for 40 minutes or until center is set. While
cheesecakes are baking, make topping.

For Topping: In a bowl, by hand, mix sour cream, sugar and vanilla until well blended. Set aside until
cheesecakes come out of the oven. Then spread the topping equally over the cheesecakes. Return
them to the oven and bake another 10 minutes. Remove from oven and cool on counter for about an
hour. If you are going to top with pie filling, add it now. Either way, it's time to put them in the
refrigerator for at least another 3 hours. If you want to use fresh berries instead of pie filling, keep your
berries in a bowl in the fridge and top slices of cheesecake with them as you serve. This cheesecake is
wonderful and really doesn't need the pie filling or fruit, but that's up to your taste. Without the extra
fruit topping, this cheesecake taste just like the ones my mom used to buy from the Mackenzie's Bakery
in Louisiana when I was a kid. Yum.  

Since this recipe makes three, you can feel free to share one. They keep well in the refrigerator and
even freeze beautifully without the fruit toppings.  Of course I hardly ever get the chance to put one in
the freezer. Seems everyone loves them too much for them to last. Warning, this is not a low cal recipe.
Ice Cream Cake

1 box cake mix (eggs, oil, water, make cake)
1/2 gallon ice cream
1 small bowl whipped topping
If you like, chopped nuts, chocolate syrup, sprinkles,

I take a box cake mix, follow the directions on the box to
mix the cake. Then pour the cake batter into two oblong
pans that have been buttered and floured or sprayed.
Bake them until cake is done. Once the cakes have
cooled, put one cake in an oblong cake keeper and put
it in the freezer. After an hour, take a half gallon of ice
cream out and let it soften. When it's soft enough you
can stir it without too much extra work, dump it into a
big bowl and stir until smooth, like a thick malt. Take
your cake out of the freezer and put the whole half
gallon of ice cream on top of the frozen layer of cake. If
your cake keeper is larger than your cake, try to keep
as much of the ice cream on the cake as you can, so it
doesn't go down the sides. If it does, it's not the end of
the world. Put the cake topped with ice cream back in
the freezer for another hour. Remove it from the freezer
and top with the other layer of cake. Back in the freezer
for another hour. Top with a small tub of whipped
topping. You can drizzle with chocolate syrup, sprinkle
with chopped pecans, ect... Then put back in the
freezer. Take out about ten minutes or so before you
want to slice it. Or cut slices and let them soften up on
the plates a little before serving.

You can make this cake for under ten bucks, and it's a
big cake. I buy cake mix on sale for a dollar, Blue Bell
ice cream for four, and the tub of whipped topping for
another dollar. I usually already have some chopped
nuts or chocolate syrup or such, around the house. If
not, I don't worry about it. This cake is delicious without
any extra toppings.

Some tips: This cake really is a make your own flavor
type of thing. You can use yellow cake mix with
chocolate ice cream, or chocolate cake with chocolate
chip ice cream, or chocolate cake with vanilla ice
cream, ect... You can give more flavor to a chocolate
cake by using cold leftover coffee in the mix instead of
water. For a moister cake, add in a tablespoon or two
of sour cream when you are mixing.
Spice Apple Dump Cake

2 cans apple pie filling
1 box spice cake mix
1 cup melted butter

Pour pie filling into bottom of a pan. Sprinkle the
cake mix on top. Don't pat down or stir. Melt
butter and drizzle over top of cake mix. You can
sprinkle chopped nuts over the top if you like.
Bake at 350 for 50 minutes. You can use peach
pie filling and top with carrot cake mix, or any
other pie filling and cake mix of your choice.
Dump Cobbler (Dump Cake)

2 cans (21oz each) of blueberry pie filling (or
other flavor)
1 box of yellow cake mix
8 oz (1 cup) of lemon lime soda
1 stick of butter, grated or very thinly sliced
2 tbs sugar

Preheat oven to 350 or 325 for a dark or glass
pan. Prepare an oblong cake pan with baking
spray. Open both cans of pie filling and spoon
them around the bottom of your cake pan so
you have an even layer. Open your bag of
yellow cake mix and sprinkle it all over the pie
filling, also evenly. Gently pour your soda over
the dry cake mix. Grate your stick of butter
over the top of the cake. You can slice it very
thin and spread the slices all over the cake.
Even is the key to each layer. Sprinkle the top
with a couple of tablespoons of white sugar.
Can use half the sugar if you like it less
sweet.  Cook cake/cobbler for at least 50
minutes or until done. Don't be surprised if it
takes another ten or even twenty minutes.
You want to cook it until the cake top looks
brown and set good. Serve warm over ice
cream, alone, or even cold.
Easy Blueberry Crunch Dump Cake

1 (20 ounce) can crushed pineapple (undrained)
1 (18 1/4 ounce) package yellow cake mix
3 to 4 cups blueberries (fresh or frozen)
1/2 cup brown sugar (more if needed)
1/2 cup butter, melted
1 1/2 cups chopped pecans or walnuts

Set oven to 350. Grease a 13 x 9-inch baking
dish. Spread the pineapple with the juice on the
bottom of the baking dish, then sprinkle the cake
mix on top of the pineapple. Sprinkle the
blueberries then sugar. (Taste one of the berries.
If they aren't very sweet, you might need to add a
little more sugar.) Drizzle the melted butter over
the blueberries and sugar. Top with chopped
nuts. Bake for about 45 minutes, or until bubbly.
Might take an hour depending on your oven and
temp of berries.
Pina Colada Cake

1 box yellow cake mix
1 can Coco Lopez or similar, about 15 ounces
1 can sweetened condensed milk
1 large tub whipped topping
1 cup chopped pecans
1 can drained crushed pineapple, reserve liquid
1 1/2 cups shredded coconut

Bake cake according to directions in a 9x13-inch
baking dish. While cake is baking mix the coconut
milk and condensed milk together well. When cake
is done take the handle end of a wooden spoon and
poke holes all over the cake. Pour the coconut and
condensed milk mixture in the holes and over top of
cake. Spread crushed pineapple on top of cake
along with some of the liquid. Let cake cool and
then mix the coconut and cool whip together and
spread on top of cake; sprinkle with chopped.
Refrigerate until very cold before serving.
Easy Pina Colada Cake

1 box yellow or white cake mix
1 15 ounce can Coco Lopez
1 can crushed pineapple
1 small tub whipped topping

Make cake following box directions,
except for the water. Instead of the
water, drain the pineapples and use
that, adding water if needed to get the
right amount.  Bake in a pan you can
leave the cake in. Once the cake is
done, let it cool just a little, then poke
holes in the cake. Pour your can of
Coco Lopez over the cake, making
sure you get some on all of it and it can
go into the little holes you made. Let it
cool a little more, then spread your
drained pineapple over the cake.
When completely cool, put in fridge for
a little while, then top with whipped
topping, cover and return to fridge. Let
cool for at least three hours before
Banana Nut Muffins

Makes 24 large muffins

4 cups all-purpose flour
3 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 or 4 overripe bananas
2 cups brown sugar
white sugar for dusting tops
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
3/4 cup (1 1/2 sticks) salted butter, melted and cooled
5 eggs
2 teaspoons pure vanilla extract
1 1/2 cup pecans, chopped

Preheat oven to 375. Belt your butter and set aside to cool.
Mash the bananas with a fork in a bowl, then put the brown
sugar in with the bananas and mash a lot more. Add your eggs,
melted butter and vanilla and mix until it's all blended and
almost smooth. In a larger bowl combine your dry ingredients
and your nuts. Pour your wet ingredients into the dry and mix
just until incorporated. Don't worry if there are a few lumps.
Don't over mix. Use an ice-cream scoop to put batter into
greased muffin tins, with or without papers. Give your pans a
couple of taps on the table to get out air bubbles. Sprinkle
some white sugar over the top of each muffin. Bake about 20
minutes or until a toothpick stuck in the muffins comes out
clean. Let cool some before removing from pans. These are
good warm or at room temperature.