Pre-heat oven to 325 degrees

Ingredients:

Three sticks of butter (NOT margarine), softened

One 8-ounce package cream cheese, softened

Six eggs, room temperature

Three cups sugar

Three cups flour

1 teaspoon baking powder

¼ teaspoon baking soda

Two teaspoons vanilla

Two teaspoons almond extract

Make sure butter, cream cheese and eggs are at room temperature.

Mix all ingredients with a mixer on low speed.

Cream together butter and cream cheese.

Add sugar, and beat until fluffy and lemon-colored.  Add vanilla extract.

Add eggs, one at a time, mixing well after each addition.

Gradually add whisked flour, baking powder and baking soda mixture.

Add almond extract.

Oil and flour a round bunt cake pan, or two small pans. Pour mixture into pan(s).

Bake for approximately 1 hour and 10 minutes for 1 pan, or 55 minutes for 2 pans.

ALWAYS bake with a pan or dish of water in the lower part of the oven.

Ingredients

1 1/2 c. oil                                                                                 3 c. flour

2 c. sugar                                                                                  4 eggs 

1 1/2 tsp. vanilla                                                                       1/2 tsp. salt

1 1/2 tsp. baking soda                                                              1 large can evaporated milk

3-4 medium bananas, mashed                                                 1 c. nuts (optional)

Instructions

Mix all ingredients except the bananas and nuts together. Add mashed bananas and nuts (if desired). Bake at 350 degrees for 1 hour, 10 minutes in a loaf pan (for bread--you will need two loaf pans) or Bundt pan (for cake) or until done. 

Pie

• 1 Cup sugar
• 1 Cup milk (Pet or Carnation) scolded
• 1 Tbsp. flour
• 4 Eggs yolks
• 1 stick butter (melted)
• 1 tsp. Vanilla extract
• 1 tsp. Lemon extract
• 1 (9") Unbaked pastry

Meringue

• 1/4 tsp. Cream of tartar
• 4 Egg whites
• 1/3 Cup sugar

Preheat oven to 375 degrees. In a medium bowl, cream sugar and butter, add beaten egg yolks and flour. Beat until thoroughly mixed. Stir in milk, vanilla and lemon extract to mixture. Pour into unbaked shell and cook until middle becones firm. In a small bowl, beat egg whites with cream of tartar until foamy, gradually add sugar, beating until stiff but not dry. Spread meringue on cooked filling. Baked 12 to 15 minutes or until golden brown.

Works best when you double the ingredients, making two pies.