Chocolate Chip Banana Nut Bread

DSC01735Ingredients:

1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

1 cup mashed very ripe bananas (about 2)

2 eggs, slightly beaten

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

DSC01736Preheat oven to 350 degrees.  In a large mixing bowl, blend the first five ingredients:

flour, sugar, baking powder, salt and baking soda

DSC01738In a separate bowl, mash the bananas with a fork.  Add the applesauce.

DSC01739Beat the eggs separately.  Add it to the banana mixture.

DSC01740Blend it with the dry ingredients.

DSC01741In this variation of our original banana bread recipe, we decided to add chocolate chips and pecans.

Fold in to the bread batter.

DSC01742Prepare a large loaf pan by greasing with shortening or cooking spray.  Pour batter into the loaf pan.

Bake in preheated oven 55-60 minutes or until a toothpick inserted in the center comes out clean.

DSC01743Remove from the oven and allow to cool before cutting.

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Pumpkin Oatmeal Cookies

We enjoyed these soft, not too sweet pumpkin cookies!

Ingredients:

1 cup butter, sofened

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 cup quick cooking oats

1 teaspoon baking soda

1 teaspoon cinnamon

1 cup canned pumpkin

1/2 cup chopped walnuts

DSC01649Preheat oven to 350 degrees.  In a large mixing bowl, cream butter and sugars until light.

DSC01650Add the egg and vanilla, mix together well.

DSC01651In a separate bowl, mix dry ingredients; flour, oats, baking soda, and cinnamon.  Combine the dry ingredients into the creamed ingredients and add the pumpkin and walnuts

DSC01652Drop by teaspoonfuls onto a greased cookie sheet or a cookie sheet with baking parchment.  Bake 12-13 minutes until lightly brown.  Remove and allow to cool on wire racks.

Directions:

Preheat oven to 350 degrees.  In a large mixing bowl, cream together butter and sugars.  Add the egg and vanilla and mix well.  In a separate bowl, combine dry ingredients and add to creamed mixture along with pumpkin and walnuts.  Drop by teaspoonfuls on a greased baking sheet.  Bake 12-13 minutes.  Allow to cool on wire racks.

Fresh Peach and Plum Crisp

We’ve been enjoying our Wednesday morning trips to the farmer’s market in town.  This week we bought some beautiful fresh peaches, came home and made a crisp with them,

DSC01572Ingredients:

4 fresh peaches, peeled, pitted and sliced

2 fresh plums, pitted and sliced

1 teaspoon vanilla extract

1 cup flour

1 cup white sugar

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup quick cooking oats

1/2 cup unsalted butter

DSC01573Prepare the fruit by peeling the peaches, pulling out the pit and slicing. Take the pit out of the plums and slice.

DSC01575Preheat oven to 375 degrees.  Place the sliced peaches and plums in a baking dish that has been sprayed with non-stick spray.  Sprinkle the vanilla over the top.

DSC01576In a large bowl combine: flour, white sugar, brown sugar, cinnamon, salt and oats.

DSC01577Cut the butter into the flour mixture with a pastry blender until crumbly.

DSC01578Sprinkle topping over the peaches and place in the preheated oven for 45 minutes.

DSC01579Serve warm and enjoy!

Directions:

Preheat oven to 375 degrees.  Peel, pit and core the peaches.  Pit the plums and slice.  Place sliced fruit in a baking dish sprayed with non-stick spray.  Sprinkle vanilla over all.  Combine dry ingredients: flour, sugar, brown sugar, cinnamon, salt and oats.  Cut the butter into the mixture with a pastry blender until crumbly.  Pour flour mixture over the fruit.  Bake in the oven 45 minutes.  Serve warm and enjoy!!

Lime Bars

Recipe courtesy of All Recipes

Ingredients:

crust:

2 cups flour

1/2 cup powdered sugar

1/2 teaspoon salt

1 cup butter

filling:

4 eggs

1/3 cup fresh lime juice

1/4 cup flour

2 cups sugar

1/2 cup baking powder

glaze:

1 cup powdered sugar

2 Tablespoons lime juice

1 teaspoon lime zest

DSC01538Preheat oven to 350 degrees.  Grease or spray a 12×15 baking sheet with sides.  MIx together flour, 1/2 cup powdered sugar and salt in a mixing bowl.  Cut in the butter and blend together until dough is crumbly.  Press into the baking sheet and bake 10 minutes.

DSC01539Blend together ingredients for the filling: eggs, flour, sugar,  lime juice and baking powder.

DSC01540Pour filling onto baked crust.  Place back in the oven and bake 25 minutes.  Cool

In a small bowl mix together glaze: powdered sugar, lime juice and zest.  If the glaze is too thick, add a couple of drops of water.

DSC01541Spread glaze over the cooled bars.  Cut into squares and serve.

Directions:

Preheat oven to 350 degrees.  Grease or spray a 12×15 baking sheet with sides.

Mix 2 cups flour, powdered sugar and salt in a bowl.  Cut in butter and blend with a pastry cutter or food processor until dough is crumbly.  Pat dough into the baking sheet.  Place in the oven to bake 10 minutes.

Mix together ingredients for filling: eggs, lime juice, flour, sugar and baking powder.  Pour on to baked crust.  Bake in the oven 25 minutes.  Remove and cool completely.

Mix together glaze: powdered sugar, lime juice and zest.  If it is too stiff, add a few drops of water.  Spread onto cooled lime bars.  Cut into squares and serve.

Fresh Apricot Cobbler

Love, love this time of year with all the fresh fruit coming into season! Here’s an easy apricot cobbler recipe to try!

Ingredients:

1 cup water

3/4 cup sugar

1 Tablespoon cornstarch

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

6 cups halved, pitted fresh apricots

1 Tablespoon butter

1 ready pie crust

DSC01516Place water, sugar, cornstarch, cinnamon and nutmeg in medium saucepan. Bring liquid to a boil and cook about 1 minute, until thickened.

DSC01517Chop the apricots into slices.

DSC01518Place apricots and butter in a large pot.

DSC01520Add the boiling liquid to the apricots and butter, simmer about 5 minutes until heated through.

DSC01521Place apricots in a 9×12 baking dish, roll crust over the top.  Make slits in the crust and sprinkle a little sugar over the top.

DSC01522Bake in a 400 degree oven 30 minutes.

DSC01523Allow to cool.  Serve with whip cream or ice cream.  Delish!!!

Directions:

Place water, sugar, cornstarch, cinnamon and nutmeg in a saucepan.  Bring to a boil and cook about 1 minute until thickened.  Slice apricots and place in a large pot along with the butter.  Add the liquid and heat through, about 5 minutes.  Pour apricots into a 9×12 baking dish.  Roll crust over the top.  Make slits in the crust to vent.  Sprinkle sugar over the top.  Place in a 400 degree oven for 30 minutes.

Refreshing Lemonade Cookies

We found this recipe in a new cookbook we have, Taste of Home Best Loved Cookies.  It is a nice summertime cookie, soft, glazed with lemonade and sprinkled with sugar.

DSC01506Ingredients:

1 cup butter, softened

1 cup sugar

2 eggs

3 cups flour

1 teaspoon baking soda

3/4 cup thawed lemonade concentrate, divided

additional sugar

DSC01507Preheat oven to 400 degrees.  Cream butter and sugar until light and fluffy.

DSC01508Add eggs, one at a time, beating well after each addition.

DSC01509In another bowl, combine flour and baking soda.

DSC01510Add flour/baking soda to the creamed mixture, along with 1/3 cup lemonade concentrate.  Mix together well.

DSC01512Drop by rounded teaspoonfuls on a greased baking sheet or one lined with baking parchment and bake for 8 minutes.

DSC01513Transfer to a cooling rack.  Brush with remaining lemonade and sprinkle with sugar.

Directions:

In a large mixing bowl, cream butter and flour until light and fluffy.  Add eggs, one at a time, beating after each addition.  Combine flour and baking soda in another bowl.  Add to the creamed mixture alternately with 1/3 cup lemonade concentrate, beating well.

Drop by rounded teaspoonfuls onto a greased baking sheet or one lined with baking parchment.  Bake 400 degrees for 8 minutes.  Remove to a cooling rack and brush with remaining lemonade, sprinkle with sugar and allow to cool.

Individual Orange Pudding Cakes

Recipe courtesy of Sandra Lee

This is a quick, easy dessert.  The nice thing about it is that it is made with pantry staple ingredients

Ingredients:

2 eggs

1/4 cup sugar

1 orange, juiced and zested

1/4 cup flour

1/4 teaspoon salt

1/2 cup milk

DSC01476Preheat oven toe 325 degrees.  Put a tea kettle of water on to boil.

DSC01478Separate the eggs, putting the whites in a larger bowl.

DSC01479Using a mixer, beat the whites until they form stiff peaks.

DSC01480Zest the orange.

DSC01481Squeeze the juice from the orange.

DSC01482Add the sugar to the egg yolks and beat until dissolved.  The color should turn pale yellow.

DSC01483Add the orange zest and juice.

DSC01484Sift the flour and salt and add to the egg yolk mixture.

DSC01485Add the milk and stir until combined.

DSC01486Gently fold in the egg whites.

DSC01487Spray ramekins with cooking spray and place in a casserole dish.  Spoon pudding  into ramekins .  Add boiling water until it reaches halfway up the ramekins.  Bake until set 20-22 minutes.

DSC01489Allow to cool a bit before serving.  Voila!

Directions:

Preheat oven to 325 degrees.  Set a tea kettle filled with water on the stove and bring to a boil.  Spray 4 ramekins with cooking spray.

Separate the eggs, putting the whites in a larger bowl.  Whip the egg whites until the hold stiff peaks.  Set aside.  to the yolks, add the sugar and beat until the sugar is dissolved and the color has turned pale yellow.  Add the orange zest and juice.  Sift the flour and salt and mix in well.  Add the milk and stir until combined.

Fold the whites into the yold mixture.  Divide the batter among the ramekins.  Place ramekins into a  baking dish and pour in hot water until it reaches halfway up the sides of the ramekins.  Bake the pudding cakes until set, 20-22 minutes.  Remove ramekins from the water bath and allow to cool a bit before serving.

Strawberry Shortcakes

We usually have strawberry shortcake for dessert on Easter Sunday.  Meg wanted to try making it. We did an easy version using help from Bisquick.

DSC01351

Ingredients:

For the shortcakes:

2 1/3 cups Bisquick

2/3 cup milk

3 Tbs. sugar

3 Tbs. butter or margarine, melted

4 cups sliced fresh strawberries

1/2 cup sugar

whip topping

DSC01352

Preheat oven to 425.  In a large bowl mix together ingredients for the shortcakes;

Bisquick, milk, sugar and melted butter

DSC01355

When a soft dough forms, place 6 large spoonfuls on an ungreased cookie sheet.  Bake 10-12 minutes until golden brown.

DSC01356

Slice wash, hulled strawberries into a large bowl.  Add about 1/2 cup sugar or enough to your taste preference.  Mash the berries well to make them juicy.

DSC01358

When the shortcakes have been removed from the oven and cooled, slice in half.  Place one half of the shortcake in a bowl, cover with berries, place shortcake top on next, cover with more berries and top with whip cream.

Happy Spring!!

Mini Pumpkin Muffins with Cinnamon Sugar Topping

Fall is here, our favorite time of year!  Meg loves everything pumpkin.   We are making these cute mini pumpkin muffins this week. Give them a try!

Ingredients:

Muffins:

1 cup flour

1/2 cup sugar

2 teaspoons baking powder

1 1/2 teaspoons cinnamon

1/4 teaspoon ground mace

1/2 teaspoon salt

4 Tablespoons butter, cut into pieces

1 cup canned pumpkin

1/2 cup evaporated milk

1 egg

1 1/2 teaspoons vanilla

1/4 cup dried cranberries

1/4 cup chopped pecans

Topping:

2 Tablespoons sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees.  Sift together in a large bowl the dry ingredients; flour, sugar, baking powder, cinnamon, ground mace and salt.

Using a pastry blender or fork, blend in the cut butter until fully incorporated.

In another bowl, mix together the pumpkin, evaporated milk, egg and vanilla. Gently mix in the dried cranberries and pecans.

Add the pumpkin mixture to the dry ingredients, fold in gently.

Grease a mini muffin tin.  Place about a tablespoon of batter for each muffin.

Mix together the ingredients for the cinnamon sugar.  Sprinkle over the muffins before placing in the oven.

Bake in a 400 degree oven for 15 minutes.  Transfer to a cooling rack and serve.

Makes about 32 mini muffins.

Brownies

Megan wanted to try-out the new brownie pan she got for Christmas.  You will notice an unusual ingredient in this recipe for brownies, mashed potatoes! Don’t let this stop you from trying them.  They are moist and cake-like, and really easy to make.  Give them a try!

Ingredients

3/4 cup mashed potatoes (we used instant mashed potatoes)

1/2 cup sugar

1/2 cup packed brown sugar

1/2 cup canola oil

2 eggs, slightly beaten

1 teaspoon vanilla

1/2 cup flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/8 teaspoon salt

1/2 cup chopped nuts

Preheat oven to 350 degrees.  Place in a large mixing bowl, mashed potatoes….

white sugar …

brown sugar….

eggs….

canola oil….

and vanilla.  Mix together well with electric mixer or by hand.

Combine flour, cocoa powder, baking powder and salt.

Stir together well.

Gradually add dry ingredients to wet ingredients and mix together.  Fold in the nuts if desired.

Pour batter into a greased 9 inch square pan

Place in the oven and bake 23-27 minutes.