Choose 2-3 types of fresh berries.
Cut up fresh pineapple and kiwi.
Mix all together.
Based on photo at: https://www.goodto.com/recipes/fruit-salad
Mix flour, baking soda, baking powder, and salt together in a large bowl.
Beat bananas, white sugar, melted butter, and egg together in a separate bowl.
Stir the banana mixture into the flour mixture just until combined.
Spoon batter into prepared muffin cups, filling each about 3/4 full.
Prepare crumb topping: Mix brown sugar, flour, and cinnamon together in a small bowl. Use a fork to mix in 1 tablespoon butter until mixture is crumbly; sprinkle topping over muffins.
Bake at 375 degrees for 18 to 20 minutes.
Source: https://www.allrecipes.com/recipe/17652/banana-crumb-muffins/
Dissolve jello in hot water. Stir in the cherry pie filling. Cool until thick.
Add the marshmallows and the Cool Whip and chill for at least one hour.
Preheat oven to 425 degrees F. Lay out a clean, dry dishtowel to cover the phyllo that you are not working with.
Unroll the phyllo dough and lay one sheet of dough onto a large cutting board. With a pastry brush, brush the dough with melted butter and wrap it around the brie.
Take the next sheet of phyllo dough and brush it with melted butter. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.
Brush a generous amount of butter on your 6th sheet of phyllo dough. Then spread the jam across the top of the cheese wheel. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.
Place in a round baking pan or on a cookie sheet. Bake 15 minutes in a 425 degree oven or until lightly brown. Let sit for 5 minutes before serving with crackers.
Source: https://www.afamilyfeast.com/baked-brie/
Preheat oven to 350 degrees F (177 degrees C). Line a muffin pan with cupcake liners for 14 cupcakes or 36 mini cupcakes.
Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
Sift the flour together with baking soda, cocoa powder, and salt.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look piece-y and not completely combine with the oil. This is normal and ok.
Add egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter, this is ok.)
Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out.
Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving.
Source: https://sallysbakingaddiction.com/red-velvet-cupcakes/. Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.
Bake the empty pie shell according to directions.
In a small bowl, place the confectioner's sugar and peanut butter. Cut sugar into peanut butter with a fork until the mixture is crumbly. Place half of the peanut butter mixture in the bottom of the baked pie shell and reserve the remainder.
In a large saucepot, place the egg yolks, milk, 2/3 cup sugar, vanilla, salt, and cornstarch. Cook over medium to medium-low heat until thick, stirring constantly. Pour over peanut butter in pie crust.
Beat egg whites until foamy and then add sugar. Continue beating until soft peaks form. Spread over the top of the pie, being careful to seal it at the edges. Sprinkle the remainder of the peanut butter crumble over the top of the pie.
Bake peanut butter pie at 325 for 30 minutes. Refrigerate for several hours before serving.
Source: https://www.southernplate.com/peanut-butter-pie-recipe/
Cream shortening and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda, and salt; stir in oatmeal. Add dry ingredients to creamed mixture. Set aside.
For the filling: Add chocolate chips, milk, butter, and salt in the top of a double boiler and melt. Add nuts and vanilla when smooth.
Spread two-thirds of the oatmeal mixture in the bottom of a jelly roll pan. Cover with chocolate mixture. Dot with the remaining oatmeal.
Bake in a moderate oven (350 degrees F) for 25-30 minutes.
To substitute old fashioned oats for the quick-cooking oatmeal, pulse the oats in a food processor a few times.
Mix eggs, butter, and sugar.
Add dry ingredients and milk alternately.
Bake at 375 degrees for 12-15 minutes.
Combine flour and baking soda. Set aside. Combine melted butter with brown sugar. Mix well. Add egg and vanilla and mix until well blended. Add flour mixture and stir just until combined. Stir in chocolate chips.
Drop by tablespoons two and a half inches apart. Bake at 350 degrees for 9 to 11 minutes.
Heat milk and 3 T butter until butter is melted. Let it cool about 20 minutes.
Whisk together sugar, brown sugar, and cinnamon. Put 3 T of this mixture into a large mixing bowl; set the remaining mixture aside.
Whisk flour, yeast, and salt into the 3 T cinnamon sugar mixture.
Add egg yolks to the cooled milk, and then mix the liquid into the dry ingredients. Knead about 8 minutes and form the dough into a smooth ball. Let rise in a greased bowl, covered with plastic wrap, for 60 to 90 minutes (until doubled).
Grease a loaf pan. Pat the dough into an 18-by-7-inch rectangle. Brush dough with water and sprinkle with 1/2 c of the reserved cinnamon sugar, leaving a 2-inch border along one short end. Roll up into a log, ending with the border end and pinching the seam and ends closed. Place loaf seam-side-down in the greased pan.
Cover loaf pan loosely with greased plastic and let the loaf rise at room temperature for 30 to 45 minutes, until the dough is level with the top edge of the pan.
Heat the oven to 350 degrees.
Melt 1 T butter and brush on top of the loaf. Sprinkle with the remaining cinnamon sugar.
Bake for 45 to 55 minutes.
Allow bread to cool in the pan for 15 minutes, then remove and cool completely, about 2 hours.