Banana Pudding Cake
Submitted by: Lady Lynda
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant banana pudding mix
4 eggs
1 cup water
1/4 cup vegetable oil
3/4 cup mashed bananas		 Glaze:
2 cups confectioners' sugar
2 tablespoons milk
1 dash Vanilla extract
1/2 cup chopped walnuts (optional)
Preheat oven to 350°F (175°C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.  Makes 1 - 10 inch Bundt cake, serving 12.
Making Glaze:
In a small bowl, combine confectioners' sugar, milk and Vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.

Banana Cake with Toffee Sauce
Submitted by: Lady Seanna
4 slices banana loaf cake
50g (2oz) caster sugar		 50g (2oz) unsalted butter
3 tablespoons double cream
In a small saucepan gently melt the sugar. Stir in the butter and cream. Pour the sauce over the cake slices. Serve.

Lingonberry Cheesecake
Submitted by: Mickey Mom
Lingonberry Cheesecake
Lingonberry
 Graphics by MM
1 and 1/4 cups graham cracker crumbs
1/2 cup finely chopped hazelnuts
1/3 cup butter, melted
3 packages (8 ounce each) of Cream cheese, softened
3/4 cup sugar
1/2 teaspoon ground cardamom
1 and 1/2 teaspoons Vanilla
3 eggs, slightly beaten
1 (14 ounce) to 14 and 1/2 ounce jar of lingonberries
(or one 16 ounce can of whole cranberry sauce)
Preheat oven 350°F.
Crust
In small bowl mix graham cracker crumbs, hazelnuts and butter. Press into bottom of 9 inch springform pan. Bake 10 minutes and cool on wire rack.
Filling
In large bowl beat Cream cheese, sugar, cardamom and Vanilla until smooth and creamy. Stir in beaten eggs. In small sauce pan, heat berries over low heat until softened, stirring once in a while. Drain syrup (juice) from berries..chill the syrup. Stir drained berries into cream cheese mix and pour the whole thing into baked crust. Place this pan in a shallow baking pan. Bake for 40-45 minutes or until about a 2 and 1/2 inch area around the outside edge appears set when gently shaken. Cool on rack for 15 minutes. Then, using a sharp small knife, gently loosen crust from sides of pan. Cool for around 30 minutes more. Remove the sides of your spring form pan and cool the cheesecake completely. Cover and chill at least 4 hours before serving. Stir up reserved syrup and spoon over each serving. Serves 12.

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