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PINEAPPLE, BANANA AND COCONUT MUFFINS

Pineapple, Banana and Coconut Muffins TSLC

These Pineapple, Banana and Coconut Muffins are good anytime. They make me think of Hawaii and something you would find on a menu there.  I love pineapple and bananas together and the coconut just adds to the taste.  We love these with our coffee in the mornings.  Children will love these as a snack, too.

2 1/2 cups all-purpose flour

1/2 cup white granulated sugar

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 (20 ounce can) crushed pineapple in 100% pineapple juice, undrained

1 teaspoon vanilla extract

8 tablespoons butter or 1/2 cup or 1 stick, melted

3 eggs

3 bananas, mashed

1 cup coconut

1 cup chopped walnuts or pecans, Optional

Whisk together the flour, sugar, baking soda, and cinnamon in a large mixing bowl.  Pour undrained pineapple into another bowl and add vanilla extract, melted butter, eggs and bananas.  Mix with a spoon.  Fold in coconut and nuts.  Combine pineapple mixture with flour mixture and mix well with a spoon.  Spray a 12 cup muffin tin with cooking spray.  Fill cups 3/4 full with batter.  Bake in preheated 350 degree oven for 25 to 30 minutes. Check to make sure they are done as ovens vary.  Makes 24 muffins.  Enjoy!

Note:  These keep well for several days in the refrigerator and can be reheated in the microwave. They could be frozen, too.

If you like this recipe, you can find other muffin recipes here. 

Pineapple, Banana and Coconut Muffins - TSLC

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

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ZUCCHINI BREAD

 

Zucchini Bread - TSLC

This quick bread made with zucchini is so good it will not last long. The recipe makes two loaves and it freezes well.  It will keep in the refrigerator for a week, too. This bread always gets great reviews. I just made it today because I have tons of zucchini and it is already half gone.  I am tweaking and updating some photos on the site and reposting this bread since it is that time of the year for zucchini!  You can leave out the nuts or you can add chocolate chips to this recipe, too.  I always make one with chocolate chips and one loaf without.  Just stir in 3/4 cup chocolate chips to the batter in one of your loaf pans. Either way is delicious!

2 cups sugar
3 eggs
1 cup oil
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups zucchini, unpeeled,  shredded and drained.  (Pack as much shredded zucchini into the cup as you can. If your shredded zucchini is very wet you can drain in a colander, too)
1 cup walnuts or pecans (Optional)
 
In a large bowl mix sugar, eggs, and oil with mixer.  Add remaining ingredients except nuts and continue mixing. Fold in nuts. Pour into two greased or sprayed 9 x 5 inch loaf pans.  Cook in preheated 350 degree oven for 50 to 55 minutes. ENJOY!
Zucchini Bread  TSLC
You can find other Zucchini Recipes here. 
 

Feel free to “share” with your friends by clicking on the Facebook, Pinterest or E-mail buttons at the bottom of each post. You can print by clicking on the printer icon below. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 
 
 
 
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HONEY BUN CAKE

Honey Bun Cake - TSLC

This recipe for Honey Bun Cake is one you will make for friends and relatives over and over again.  My family can’t get enough of this cake.  I promise it will be gone before you know it.  Make it for breakfast to go with coffee or as a snack with milk anytime.  Keeps well in a cool place or refrigerated and can be heated in the microwave or eat it cold.  I think this is one of my all time favorites. This is great to make for breakfast if you have guests.

Cake Ingredients

1 box yellow cake mix without the pudding in the mix

12 tablespoon butter or 1 1/2 sticks, melted

4 eggs

1 cup buttermilk

1 teaspoon almond extract

1 cup pecan or walnut pieces

1 cup brown sugar

2 teaspoons ground cinnamon

Cooking spray for pan

Topping or Icing

1 1/2 cups powdered sugar

4 or 5 tablespoons milk

1 teaspoon vanilla extract

Combine yellow cake mix, melted butter, eggs, buttermilk and almond extract and mix with mixer.  Spray a 9 x 13 baking dish and pour in the cake batter.  Combine nuts, brown sugar and cinnamon.  Sprinkle on top of cake batter and swirl into cake batter.  (I just use a knife and kind of swirl it throughout the batter) Bake in preheated 350 degree oven for 35 to 40 minutes.  Let cake cool.  Mix together topping ingredients.  (You can add more or less milk to the powdered sugar until you get the consistency you like for pouring)  Pour or drizzle over cake.  Enjoy!

Honey Bun Cake (3)

Honey Bun Cake (4)

Honey Bun Cake

Honey Bun Cake TSLC

 

If you like this recipe, you might also like my recipe for French Toast Casserole. 

Feel free to “share” with your friends, pin or print by clicking on the Facebook, Pinterest, Twitter or E-mail buttons at the bottom of each post. 

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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CHEESY ZUCCHINI CORNBREAD MUFFINS

Cheesy Zucchini Cornbread Muffins - TSLC

This Cheesy Zucchini Cornbread Muffin recipe is a great way to use up some of that extra zucchini.  You could also add bacon to this recipe.  We love cornbread muffins just about any way you “fix” them and this one is a favorite, too.

2 cups self-rising cornmeal mix*

1/3 cup self-rising flour

2 eggs

1 teaspoon sugar

1 1/2 cups buttermilk (could use regular milk)

2 tablespoons cooking oil or bacon drippings

1 cup shredded zucchini

1 cup shredded cheddar cheese or cheese of your choice

cooking spray for muffin tin

Combine the cornmeal mix, self-rising flour, eggs, sugar and buttermilk and oil.   Mix well with a spoon. Fold in zucchini and cheese and mix.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup to about 1/4 inch from the top.  Bake in preheated 425 degree oven 25 to 30 minutes until muffins are golden brown on top.  Makes 12 muffins.  Enjoy!

Note:  If you use bacon drippings and fry bacon for the drippings you can also fold in the crumbled bacon. These muffins are great with the bacon, too.

*If you can’t find self-rising cornmeal mix you can use regular cornmeal with the following additions:   1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal. 

Cheesy Zucchini Cornbread Muffins TSLC

If you like this recipe, you might also like my recipe for Mexican Cornbread.

Just a reminder to look on the right hand side of this page and type in your e-mail address so you don’t miss new posts when they come out! Your e-mail will not be shared with anyone. We have almost 20,000 e-mail subscribers and they are always the first to know about any new posts.

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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