Mar 132012
 

 I first had this all American bread two days before my wedding day. My hubbie’s math teacher was hosting my mother and I for a night after a 10 hour trip up north. When we came downstairs for breakfast, she had fresh, sweet and delicious banana bread waiting for us. What a nice welcome to Fulton. I have kept this recipe ever since and I always share it with family and friends for breakfast, midmorning snack or afternoon tea.

It’s easy to make and can be made just before guests arrive.

½ cup shortening or butter

1 cup sugar

2 eggs well beaten

½ teason salt

½ cup butter milk or sour milk (milk plus 1 tsp vinegar)

1 tsp baking soda dissolved in the sour milk

2 cups flour – (I like to use the 100% stone ground whole wheat flour)

3 ripe bananas, mashed.

1/4 cup chocolate chips ( optional)

 Cream or beat together the butter and sugar.  In a cup beat eggs and salt. Add to creamed sugar.  Add sour milk/ butter milk and baking soda. Mix well.  Add flour and mix. Stir in the bananas and optional items on hand. I added chocolate chips in this one.

Meanwhile heat oven to 350°F.

Grease bottom of baking dish or loaf pan. Pour batter into dish or pan and bake for 50-60 min. Insert toothpick and if clean when removed, the banana bread is ready.

 

Make this and share.  It keeps well in your refrigerator if, you don’t finish eating it in one seating.

Mar 192011
 

Oatmeal Coconut Chocolate Chip Cookies

From the

Delicious Living July 2010,  page 35 (revised).

I took it upon myself to revise the recipe directions so that it was easier to understand.

Dry ingredients

1/3 cup sweetened shredded coconut
1 1/2 cups rolled oats
1/2 cup dark chocolate chips
1/2 cup plus 2 tablespoons whole wheat flour
1/2 teaspoon baking soda
1/2 scant teaspoon sea salt

Wet ingredients

1/2 cup canola oil
1 teaspoon vanilla extract
3/4 cup unrefined brown sugar
1 large egg

How to prep and bake

1. Preheat oven to 350°. Spread coconut on a baking sheet  and cook until lightly golden, 5-7 minutes. Allow to cool.

2. Make the oat meal mixture (combine oats, chocolate chips and coconut in a medium bowl) and the flour mixture (sift together flour, baking soda and salt in another bowl).

3. In another large bowl, beat oil, vanilla and sugar on low speed. Add egg and beat until smooth. Stir in flour mixture just until smooth. Do not over mix. Stir in oat mixture just until combined.

4. Drop tablespoons of dough onto a lightly greased cookie sheet, spacing 1 1/2 inches apart.

5. Bake for 5-7 minutes rotate pan and bake another 5-7 minutes until cookie edges and centers are uniformly firm.

For chewier cookies, remove from oven when edges are set and centers are soft.

6. Cool 5 minutes; then transfer to a rack to cool completely.

Seat and enjoy cookies when they are still warm. Enjoy with a glass of milk or a cup of tea!

Now, that is what I call a scrumplicious treat.

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