My Corner of the World

My Corner of the World -

Banana Cake

I found a banana cake recipe on Canadian Living’s site but modified it somewhat.  This is what I came up with and it’s quite good.


  • 1 c baking Splenda
  • 1 1/4 c all-purpose flour
  • 1 c whole wheat flour
  • 1 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 c vegetable oil
  • 1/4 c water
  • 1/2 c sour cream
  • 2 large eggs
  • 1 1/4 tsp vanilla
  • 1 1/4 c mashed banana (about 3)


Mix dry ingredients in a bowl.  Mix wet ingredients and bananas in another bowl.  Incorporate dry ingredients into wet ones and mix well (a hand blender or beater does wonders).  Pour into a greased cake dish (I used a 9″ square Pyrex dish) and bake at 350F for 50 – 60 minutes.

Apple Dumplings

Oh my, my new favourite recipe for the Instant Pot (IP)!  I love experimenting and finding out that I’m a genius in the kitchen ;-)  I didn’t take specific measurements but I’ll try to be as accurate as possible.


  • about 2 c. homemade bisquick mix (bought stuff would work too)
  • Milk, about a 1/2 cup but you’ll have to use a judgment call
  • 1 beaten egg
  • 1/2 c. white baking Splenda (or sugar if you prefer to use real sugar)
  • 2 apples, peeled, cored, and sliced into about 8 chunks
  • 1/4 lb butter
  • about 1 tbsp brown Splenda (use real brown sugar if you prefer)
  • about 1 tsp cinnamon
  • 1 c. water


Set the IP to the sauté setting and add butter.  As soon as it melts, add cinnamon and brown Splenda.  Mix well and turn to the “Keep Warm” setting.

Mix bisquick and baking Splenda in a mixing bowl.  Add the egg and a little milk, mix well.  Keep adding milk until the mixture reaches a doughy consistency.  You don’t want it to be thin and it’s a little easier to work with if it’s a little on the dryer side than too wet/sticky.  Once well mixed and the desired consistency is reached, add the cup of water to the IP and mix well.  Take a piece of apple and wrap it completely in a layer of dough.  It will be a messy task, don’t be afraid to use your hands.  Place in the IP.  Repeat until there’s a loose layer of dumplings in the IP.  Don’t put more than one layer in.

Place the cover on the IP and set to Manual setting and pressure cook for 15 min.  You can let it vent naturally or do a quick release.  It’s awesome with ice cream, especially maple walnut.  Enjoy!

Homemade Bisquick

This is a basic recipe I use for just about everything…  I’ve made cookies with it, dumplings (sweet ones and savory ones), biscuits…  It’s very versatile.


  • 2 c. all purpose flour (although whole wheat also works)
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp cold butter

Preparation: Mix all in dry ingredients.  You can either use a pastry blender to  cut the butter into it, but I prefer doing a couple of batches at a time in my food processor.  Whichever method you prefer, blend until it reaches an almost fine crumbly kind of texture.  You may want to add a bit more butter if it’s not reaching the consistency that  you like.  It should not be wet.  I put it in a Ziploc freezer bag and store in my cupboard for months at a time.

Punny’s White Xmas Cake

My cousin Marjorie found her mother’s white Christmas cake recipe that I had asked her for.  At first she didn’t think she had it and then one day, she was cleaning my aunt’s house and came across it.  I was so grateful as my aunt would no longer remember it and my uncle (her brother) really likes that cake.  There was only one problem; the recipe card only lists the ingredients, no prep method.  It took a few tries, but I made it today and I think I’ve nailed it down pretty good.  It’s labour-intensive, but definitely worth it!

A couple of things to note…

  1. I don’t like a ton of fruit in my cakes so I put far less quantities in mine than what the recipe calls for.  I’ll give the quantities as they are listed on the recipe card.  One can adjust it as they see fit.
  2. I’ve substituted the white sugar with Splenda and have also done a half and half split.  They all work, just remember, if you use Splenda, it won’t last as long sitting out so you might want to shove it in the fridge.
  3. I’ve used both a food processor with a dough blade and a Mix Master to make this cake.  I had more problems with the Mix Master.  The food processor was easier, but do NOT mix your fruit in it!  It will turn it into a pink mess (trust me hahaha).  I don’t even recommend mixing the fruit in with a Mix Master.  Do that part manually.


  • 1 lb butter (I use room temperature, not melted)
  • 2 c white sugar
  • 6 eggs beaten separately
  • 1 tsp vanilla
  • 1/2 lb mixed peel
  • 1/2 lb red cherries
  • 1/2 lb green cherries
  • 1/2 lb sliced almonds
  • 1/2 lbs pineapple
  • 1 1/2 lbs raisins (optional, I use golden raisins)
  • 4 c all purpose flour
  • 2 tsp baking powder (I use 2 tbsp, it rises better and you don’t taste it)
  • 3/4 c milk


Preheat oven to 325º F.  In a mixing bowl, add flour and baking powder, then mix well and set aside.  Cream butter and sugar.  Slowly add eggs and mix to a silky smooth consistency.  Add vanilla and milk.  Continue blending until smooth.  Slowly add flour mixture and blend until it forms a nice thick smooth consistency making sure to occasionally scrape down the sides of the bowl.  Once the batter is smooth, pour into a large mixing bowl and start adding all the fruits and almonds.  Mix very well.  Pour into a large greased baking dish and smooth out.  Bake for about 30 minutes and check doneness with a toothpick.  Bake until it’s cooked through (when toothpick comes out clean).  Let cool.  Add icing (Nanny’s cream cheese icing is good!) if desired.

Frozen Strawberry Rhubarb Pie Filling

Just a note about this pie, I used a little more strawberries (like 7 or 8 cups) for this and it turns out fine.  I think using equal amounts of fruit or more strawberries than rhubarb is key (unless you like more rhubarb I guess)  :-) It makes 2 pies.


  • 6 c strawberry (cut in chunks)
  • 6 c diced rhubarb (also cut in chunks about a 1/2″ thick)
  • 2 c Splenda (for baking)
  • 1 c white flour

Preparation: Dump all ingredients into a large bowl and toss well to coat.  Put into a freezer-safe container or freezer bag then into the freezer it goes.  Easy as that.

Baking Instructions: When filling has thawed, place half of the mixture into 1 pie shell (I use frozen pre-made shells and keep it frozen until I want to use it).  Dot with butter (about 2 tbsp) and cover with crust (crumble, pie dough, or butter puff pastry all work well).  Bake at 400°F.

Banana Oatmeal Muffins (with Walnuts)

I made a double batch of these today and they’re quite good!  This is the recipe for a single batch (makes a dozen muffins).  They’re not very sweet which is nice but if you do like it a bit more sweet, add a little more brown Splenda to the mix or just put some kind of icing on it.  I used Betty Crocker French Vanilla icing on a few of them and it’s quite yummy :-)


  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 c rolled oats (preferably not quick oats, but hey, if that’s all you have, give it a whirl)
  • 1 rounded tsp baking powder
  • 1 rounded tsp baking soda
  • 1/2 tsp salt
  • 1/2 c brown Splenda
  • 1 tbsp pumpkin pie spice
  • 3 mashed large bananas
  • 1/3 c. melted butter or vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • About a half cup of walnuts (more or less as you wish)


Preheat oven to 375 F and grease a muffin pan (you’ll need 12 wells).  Mix first 8 ingredients (the dry stuff) in a large bowl.  In a separate bowl, mix the remaining ingredients except walnuts (so the wet ingredients).  Incorporate the wet ingredients into the dry ones and mix, but just until it’s mixed (don’t over mix).  Mix in walnuts and divide it into the muffin pan. Bake for about 13 minutes at 375.  Check with a toothpick and adjust baking time if necessary.

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets


Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips




Soups and Stews


Pumpkin Pudding

Although I’m not longer diabetic, I still look for ways to keep my blood sugar from spiking without compromising on taste.  I found a great slow cooker recipe and modified it with substitutions which keep my blood sugar relatively steady.  I love this pudding; it’s similar in taste to pumpkin pie but with fewer calories since there’s no crust.  I’ve used both canned pumpkin purée and today’s batch was made with fresh pumpkin from our garden (completely chemical/pesticide free!)


  • 1 can of pumpkin purée
  • 1 can of 2% evaporated milk
  • 3/4 cup Splenda (baking type 1:1 ratio)
  • 1/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 2 eggs
  • 1 tbsp pumpkin pie spice (I make my own blend with cinnamon, ginger, allspice, and nutmeg)
  • 2 tsp vanilla extract


Mix all ingredients together very well and pour into a greased slow cooker.  Cover and cook on low for 6-7 hours or high for 3-4 hours.

Chocolate Sauce

chocosauceI don’t think I’ll ever buy chocolate sauce again.  I found a very good recipe for it and modified it.  Instead of using sugar, I use Splenda (1:1 ratio).  It truly is fantastic and I find it thicker and chocolatier than Hershey’s, for example.  I made a double batch of it and it yielded about a half litre.  I used it in my homemade Irish Cream :-)  So here’s my take on it…


  • 1 cup good quality unsweetened cocoa powder (I used Fry’s)
  • 1 cup Splenda (1:1 ratio)
  • 1 cup cold water
  • 1/2 teaspoon kosher salt (I used course grey salt)
  • 1 tablespoon vanilla extract


In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat until boiling, stirring constantly.

Continue boiling until mixture thickens, about 3 – 4 minutes. The mixture will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.

Remove from heat and stir in the vanilla. Cool.

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Fluffy Fruit Salad

I love this!  It’s not great for my blood sugar levels but a little of it doesn’t hurt ;-)


  • 2 large cans of fruit cocktail
  • 2 small cans of Mandarin oranges
  • 2 tubs of Cool Whip
  • 1 package of banana pudding mix (I had Dr. Oetker on hand)
  • 1 package of vanilla pudding mix

Mix the Cool Whip and pudding mixes together until well blended. Drain fruit cocktail and Mandarin oranges and add to the Cool Whip mixture. Coat well. This makes a lot.  Mmmmm it’s so good!  Next time instead of using vanilla, I’ll see how it is with chocolate pudding mix :-)