Perfect Banana Bread

This easy recipe makes perfect moist banana bread every time.

Ingredients

  • 1 cup sugar
  • 1 tbsp shortening
  • 2 large eggs
  • 3 overripe bananas, mashed
  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • ½ cup milk
  • ½ cup Gurley’s chopped walnuts

Instructions

  1. Preheat oven to 350°F.
  2. Cream sugar and shortening together in a medium sized bowl; add eggs and bananas and blend in.
  3. In a separate large bowl, mix together flour, salt and soda.
  4. Add banana mixture alternately with milk.
  5. Fold in chopped walnuts.
  6. Pour into greased loaf pan.
  7. Bake for 1-hour or until an inserted toothpick comes out clean.
  8. Cool 10 minutes in the pan, then remove to a wire rack and cool completely. Makes 1 loaf

PUMPKIN PECAN LOAF

Ingredients

  • 3 ½ cups flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ¾ cup buttermilk
  • 1 tsp vanilla
  • 1 tsp. butter flavoring
  • 1 cup Gurley’s Chopped Pecans
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, sift together flour soda salt cinnamon & nutmeg.
  3. Add sugar, oil, eggs, buttermilk, vanilla and butter flavoring and mix well.
  4. Fold in pecans and pumpkin until well mixed.
  5. Pour into three 4″ x 8” greased loaf pans.
  6. Bake for 60 to 65 minutes until browned.
  7. Remove from oven and let sit in pans for 10 minutes before removing to wire rack to cool.

PUMPKIN NUT BREAD

Ingredients

  • 3 cups sugar
  • 1 cup vegetable shortening
  • 4 eggs
  • 1 tsp vanilla
  • 2 cups pumpkin
  • 2/3 cup water
  • 3 1/3 cups flour
  • 2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup Gurley’s Chopped Pecans

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream first four ingredients together.
  3. Add pumpkin and water and mix well.
  4. Stir in dry ingredients just until moistened.
  5. Pour into three 4” x 8” greased loaf pans.
  6. Bake for 60 to 65 minutes until browned.
  7. Remove from oven and let sit in pans for 10 minutes before removing to wire rack to cool.

Lemon Pecan Bread

Ingredients

  • 1 cup butter
  • 2 cups granulated sugar
  • 4 eggs
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3 cups flour
  • 1 cup buttermilk
  • 2 tbsp. lemon zest
  • 1 cup Gurley’s Golden recipe chopped pecans
  • 2 cups powdered sugar
  • 1/2 cup lemon juice

Instructions

  1. Grease and flour one 9 x 5″ and two 3 x 5″ mini loaf pans. Line the bottom of the pans with parchment paper. Preheat oven to 300 F.
  2. In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating after each one. In a small bowl, mix salt, baking soda and flour; add to creamed mixture alternatively with buttermilk. Add lemon zest and pecans, stirring by hand.
  3. Spread batter in prepared pans. Bake small loaves for 45 minutes and large loaf for 1 hr. 20 minutes. Cool loaves in the pan for 10 minutes before removing to wax paper covered rack. Glaze while still warm.
  4. Glaze: Mix 1 cup powdered sugar and 1/2 cup lemon juice. Poke holes in bread with toothpick and drizzle glaze slowly over bread using about half of the thin glaze. To the remaining glaze, add another cup of powdered sugar to get a thicker glaze. Spread this additional glaze over the breads. Cool completely.

Coconut Cupcakes

Ingredients

  • Batter:
  • 1 1/4 cup flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla
  • 3/4 tsp coconut extract
  • 1 egg
  • 1/2 cup water
  • 1 cup Gurley’s Golden Recipe Flake Coconut
  • Frosting:
  • 1/4 cup butter
  • 1/4 cup shortening
  • 2 cups powdered sugar
  • 3/4 tsp vanilla
  • 1/4 tsp coconut extract
  • Topping:
  • 1 cup Gurley’s Golden Recipe Flake Coconut

Instructions

  1. Preheat oven to 350 F. Line 12 count muffin tin with paper cups. In medium bowl sift together flour, sugar, baking soda and salt. In mixer bowl, beat milk, oil, vanilla, coconut extract and egg. Add dry ingredients with water on top and mix well. Fold in coconut. Fill papers 1/2 full. Bake for 18 to 20 minutes or until toothpick comes out clean. Cool completely then frost.
  2. Frosting: Mix all frosting ingredients in mixing bowl and mix until soft and fluffy. Frost each cupcake and top with coconut.

Pecan Topped Pumpkin Bread

Ingredients

  • Pecan Topping:
  • 1/2 cup brown sugar
  • 1 tsp flour
  • 1/8 tsp cinnamon
  • 1/2 cup Gurley’s Golden Recipe chopped pecans
  • 1 tbsp. melted butter
  • Batter:
  • 2 1/2 cups all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 3/4 cup buttermilk
  • 1 tsp vanilla
  • 1tsp. butter flavoring
  • 1-15oz. can pumpkin pie filling

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, combine all topping ingredients and set aside.
  3. In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk; mix well. Stir in vanilla and butter flavoring. Stir in pumpkin and pecans. Pour into 3 greased 7 x 3″ loaf pans. Sprinkle topping over batter. Bake for 60 minutes or until toothpick comes out clean. Let stand 10 minutes before removing to cool on a wire rack.

Coconut Muffins

Calling coconut lovers! These delicious coconut muffins are sure to warm you up with a tropical sunshine taste during these cold, winter months. They go great with a cup of hot chocolate, too!

Ingredients

  • Preheat oven to 375 F.
  • 2 cups flour
  • 3 tsp baking powder
  • 1/4 salt
  • 1/2 cup sugar
  • 1 egg
  • 2/3 cup whole milk
  • 2 tbsp. honey
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/2 cup Gurley’s Golden Recipe Flake Coconut
  • Topping:
  • 1/4 cup flake coconut
  • 1 tbsp.melted butter
  • 1/2 tsp. cinnamon

Instructions

  1. In a small bowl, mix all topping ingredients together and set aside. In a large bowl, combine flour, baking soda, salt and sugar. In a separate bowl combine egg, milk, honey, vegetable oil and coconut extract. Mix well. Stir in dry ingredients until combined. Fold in flake coconut. Fill greased or paper-lined muffin cups 2/3rds full. Sprinkle topping over batter. Bake 18-20 minutes. Cool for 5 minutes before moving to a wire rack.

Gurley’s Butterscotch Betweens

Try this rich and delicious butterscotch bar recipe. It’s quick and easy, and a party favorite – for adults and children. People are sure to ask you to bring this desert favorite.

Ingredients

  • 3/4 cup butter or margarine
  • 1 cup brown sugar, packed
  • 1/2 tsp. salt
  • 1-1/2 cups flour
  • 1 cup quick oatmeal
  • 14-ounce can sweetened condensed milk
  • 1 cup Gurley’s Butterscotch Chips
  • 2/3 cup Gurley’s Flaked Coconut, packed
  • 1/2 cup Gurley’s Chopped Walnuts or Chopped Pecans (optional)

Instructions

  1. Preheat Oven to 350º.
  2. Cream butter with sugar and salt.
  3. Blend in flour and oatmeal until particles are fine
  4. Press two-thirds of this mixture into greased 9×13-inch pan
  5. Heat condensed milk in saucepan (don’t boil).
  6. Stir in Gurley’s Butterscotch Chips, Coconut, and Nuts.
  7. Stir for 15 seconds and spread evenly in pan.
  8. Sprinkle remaining crumb mixture and pack down tightly.
  9. Bake 30-35 minutes or until lightly golden brown.
  10. Chill.
  11. Cut into 1 1/2 inch squares

Ultimate Blondie Bars

A blondie bar with Gurley’s ingredients is a rich, sweet dessert bar. It resembles the traditional chocolate brownie, but substitutes vanilla for the cocoa used in brownies, and contains a healthy dose of brown sugar.

You can use a 9″ x 13″ pan for thicker bars. Just add 8 minutes to baking time.

Ingredients

  • 2/3 cup (1 1/3 sticks) butter, melted
  • 2 tsp vanilla
  • 2 cups, firmly packed brown sugar
  • 3 large eggs
  • 2 1/2 tsp baking powder
  • 1/4 cup granulated sugar
  • 2 3/4 cups flour
  • 1/4 teaspoon salt
  • 1-12oz. pkg. Gurley’s Semi-Sweet Chocolate Chips
  • 1 tablespoon vinegar, white or cider
  • 2 cups Gurley’s Chopped Walnuts

Instructions

  1. Preheat the oven to 350°F.
  2. Lightly grease a 10″ x 15″ baking pan. (see notes for thinner bars)
  3. Combine the butter, sugars, salt, and vinegar, stirring to combine.
  4. If mixture is hot from the melted butter, let it cool to lukewarm.
  5. Add the eggs, vanilla, and baking powder, beating well.
  6. Stir in the flour, mixing thoroughly.
  7. Fold in the chocolate chips and walnuts.
  8. Scrap into the prepared pan, using your wet fingers to smooth the top.
  9. Bake the bars for 30 minutes, until the top is golden and shiny, and the center is just barely baked through.
  10. Use the sharp tip of a knife to peek into the center; it should be very damp, but not unbaked.
  11. Remove the bars from the oven, and cool to lukewarm before cutting.

Caramel Nut Bars

These caramel bars are made with with a brown sugar and chopped nut meringue topping. A Christmas favorite, and good any time of year!

For an extra treat, add chocolate chips to the caramel bar mixture before baking.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup butter or margarine, room temperature
  • 1 cup granulated sugar
  • 2 eggs, separated
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup light brown sugar, firmly packed
  • 1 cup coarsely chopped pecans

Instructions

  1. Preheat oven to 350°.
  2. Lightly grease a 9-inch square baking pan.
  3. Sift flour and baking powder into a bowl.
  4. In a medium mixing bowl with a hand held mixer on medium speed, cream 1/2 cup butter with 1 cup granulated sugar.
  5. Beat in egg yolks and continue to beat until light and fluffy.
  6. With mixer at low speed, blend in flour mixture, alternating with milk and vanilla.
  7. Mix just until blended.
  8. Turn batter into prepared pan; spread evenly.
  9. Bake caramel bars layer for 30 minutes.
  10. In a small bowl, beat the egg whites until stiff peaks begin to form.
  11. Gradually beat in brown sugar; stir in nuts.
  12. Spread over the top of the warm crust.
  13. Return to oven and bake 20 minutes longer, or until puffed and lightly browned.
  14. Cut into bars while still warm.
  15. Cool caramel bars in pan on wire rack.