Sweet treats for Kats during holiday season

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

I think it’s safe to say holiday baking season is in full swing. Even if we won’t be sharing our creations face to face, many of us are still firing up our ovens and mixers and I can’t think of anyone who’d be disappointed to find one of the following left as a treat on their front porch.

Both recipes are submitted by Naomi Butler of Bodcaw.

Banana Nut Bread

1 ½ cups sifted flour ¾ teaspoon baking soda ¼ teaspoon salt

1 cup sugar

2 eggs, lightly beaten

¾ cup vegetable oil 3 tablespoons buttermilk

1 cup mashed bananas (about 2 large)

½ cup chopped pecans

Heat oven to 325 degrees. Grease and flour or sugar an 8 ½-by-4 ½-by-2 ½ inch loaf pan.

Stir together flour, soda and salt in mixing bowl. Add sugar, eggs, oil and buttermilk; stir to blend.

Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes.

Remove from pan and cool on wire rack. For easier slicing wrap loaf in wax paper and store overnight in a cool place. Makes 8 to 10 servings. Note: For an extra moist, rich bread, wrap warm loaf tightly in wax paper, then foil after removing from the pan. Store overnight for best flavor and easier slicing.

Pumpkin Squares

4 eggs

1 (15-ounce) can pumpkin

1 1/3 cups sugar

1 cup oil

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon ginger or nutmeg Frosting:

1 package cream cheese, softened

½ cup butter, softened

1 teaspoon vanilla extract

4 cups confectioners’ sugar

Beat eggs, pumpkin, sugar and oil until well blended. Add flour, baking powder, salt, baking soda and spices. Mix until smooth.

Spread in an ungreased 10by-15 inch pan.

Bake at 350 degrees for 25 to 35 minutes. Cool completely before frosting.

For the frosting, beat together cream cheese, butter, vanilla and confectioners’ sugar.