Banana Cookies Recipe
Ingredients
* 1/2 cup of unsalted butter, room temperature
* 1 cup of sugar
* 1 egg, room temperature
* 1 cup of mashed bananas (about 2 ½ large bananas)
* 1 teaspoon of baking soda
* 2 cups of flour
* pinch of salt
* 1/2 teaspoon of ground cinnamon
* 1/2 teaspoon of ground mace or nutmeg
* 1/2 teaspoon of ground cloves
* 1 cup of pecans (walnuts and chocolate chips are fine alternatives)
Method
1 Preheat the oven to 350°F. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
2 In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
3 Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
4 Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
Makes about 30 cookies.
Blondies Recipe
Ingredients
* 1/2 cup of butter, melted
* 1 cup of tightly packed dark brown sugar
* 1 egg, lightly beaten
* 1 teaspoon of vanilla
* 1/2 teaspoon baking powder
* 1/8 teaspoon of baking soda
* Pinch of salt
* 1 cup of all-purpose flour
* 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
Method
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes 9 blondies.
Giant Ginger Cookies Recipe
Ingredients
4-1/2 cups all-purpose flour
4 teaspoons ground ginger*
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon*
1 teaspoon ground cloves*
1/4 teaspoon salt
1-1/2 cups butter (3 sticks), room temperature
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated sugar
* Can substitute the ground ginger, cinnamon, and cloves for an equal amount of pumpkin pie spice.
Method
1 In a medium mixing bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
2 In a large mixing bowl beat together butter with the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in the flour mixture, using a wooden spoon.
3 Shape dough into 2-inch balls using 1/4 cup dough. Roll balls in the 3/4 cup coarse or granulated sugar. Place about 2-1/2 inches apart on an ungreased cookie sheet.
4 Bake in a 350°F oven for 12 to 14 minutes or until cookies are light brown and puffed. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months.
Makes two dozen 4-inch cookies.
Ginger Almond Biscotti Recipe
Ingredients
3/4 cup sugar
1/2 cup butter
1/2 cup molasses
3 large eggs
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon and nutmeg
1/2 teaspoon each ground cloves and all spice
1/4 cup minced fresh ginger
1 cup blanched almonds (okay to use just raw almonds)
Method
1 Bake almonds 10 minutes at 350°F, let cool, then roughly chop.
2 Cream sugar, molasses and butter. Add eggs, mix in one at a time. Add minced ginger.
3 Mix flour, baking powder, cinnamon, nutmeg, ground cloves and all spice. Add flour mix into butter and eggs mix, one third at a time. Add Almonds. (At this point sometimes it is helpful to refrigerate dough for several hours to make it more easy to form into logs.)
4 Turn out onto a well-floured board, and divide into two portions. With floured hands, shape into logs about 9-11 inches long, 2 inches wide and 1/2 inch high, and transfer to a greased and floured baking sheet. Bake until golden brown and firm to the touch in the center, 25 to 30 minutes. Remove from oven, and let stand until cool enough to handle.
5 On cutting board, cut logs on diagonal into 1/2-inch-thick slices. Return pieces cut side down to baking sheet. Re-bake 15-18 minutes. Cool on wire rack. Store in airtight container.
Dip in wine after dinner (classical Italian fashion) or coffee, tea, or hot cocoa.
Gingered Lemon Bars Recipe
Ingredients
reilly-grating-lemon.jpg
Reilly grating the lemon
* 1 1/2 sticks (3/4 cup) unsalted butter, softened
* 1/3 cup plus 3 tablespoons confectioner's sugar
* 1 teaspoon freshly grated lemon zest
* 1/2 cup minced crystallized ginger
* 3/4 teaspoon ground ginger
* 1 1/2 cups plus 3 Tbsp all-purpose flour
* 3 large eggs
* 1 1/3 cups granulated sugar
* 6 Tbsp fresh lemon juice
* 1/2 teaspoon double acting baking powder
* 1/4 teaspoon salt
Method
alden-reilly-mise.jpg
Alden and Reilly1 Pre-bake the crust. Preheat the oven to 350°F. In a bowl with an electric mixer, cream the butter, add 1/3 cup confectioner's sugar, sifted, and beat the mixture until it is light and fluffy. Beat in 1/2 teaspoon of the lemon zest, the crystallized ginger, the ground ginger, and a pinch of salt. Add 1 1/2 cups of flour in batches, a 1/4 cup at a time, beating after each addition. Beat the mixture until it is well combined.
2 Spread the batter evenly in a 13x9-inch baking dish. Bake in the middle of the oven at 350°F for 12 to 15 minutes, or until browned lightly around the edges.
lemon-bars-2.jpg3 While the crust is baking, in a bowl whisk together the eggs, the granulated sugar, the lemon juice, the remaining 1/2 teaspoon of lemon rind, 3 Tbsp of flour, and the baking powder. Whisk until well blended.
4 Pour the lemon mixture over the pre-baked crust. Bake at 350°F for 15 to 20 minutes or until the top is golden. If you want, sift the remaining 3 Tbsp of powdered sugar over the top. Let the mixture cool in the pan on a rack. Cut it into 36 bars.
Makes 36 cookies.
Grandma's Oatmeal Cookies Recipe
Ingredients
* 1 cup shortening
* 1 cup brown sugar
* 1 cup white sugar
* 2 eggs well beaten
* 1 Tablespoon vanilla extract
* 1 1/2 cup flour
* 1 tsp salt
* 1 tsp baking soda
* 1 Tablespoon cinnamon
* 3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
* 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
* 1 cup raisins (optional)
Method
1 Cream shortening and sugars, add eggs and vanilla and beat well.
2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.
3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.
Makes about 2 dozen cookies.
Monster Cookies Recipe
Ingredients
Peanut Butter cookie ingredients:
1/2 cup of unsalted butter, room temperature
1/2 cup of creamy peanut butter
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
Regular monster cookies ingredients:
1 cup of unsalted butter, room temperature
3/4 cup of granulated sugar
3/4 cup of packed brown sugar
2 eggs, room temperature
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon of salt
2 1/4 cups of all-purpose flour
Kids Monster Cookies Mix-Ins For Whole Batch
1/2 cup of butterscotch chips
1 1/4 cups of M&Ms
1 cup of Chocolate Chips
Adult Monster Cookies Mix-Ins For Whole Batch
1/2 cup of chopped pecans
1 cup of chocolate chips (dark chocolate preferable)
1 cup of chopped Heath bar bits
Method
1 Preheat oven to 375°F. Beat the butter and peanut butter until light and fluffy. Add the sugars and beat at medium speed until well incorporated and fluffy.
2 Add the eggs and vanilla and beat for about 2 minutes on medium speed.
3 Add the baking soda and beat for 30 seconds. Be sure to scrape down the sides and bottom to ensure all the butter is well incorporated.
4 Add the flour and salt, a bit at a time until incorporated but do not overmix.
5 Fold in the mix-ins for either the kid version or the adult version. OR split the dough in half and cut the mix-in ingredient measurements in half, for half adult cookies and half kid cookies.
6 Line a baking sheet with parchment paper and scoop on rounded spoonfuls of dough and bake for 10-12 minutes or until lightly golden bown. Be sure to let them cool on the baking sheet before you move them.
Makes about 3 dozen cookies.
Peanut Butter Cookies Recipe
Ingredients
* 1/2 cup sugar
* 1/2 cup packed brown sugar
* 1/2 cup butter, room temperature
* 1/2 cup peanut butter
* 1 egg
* 1 1/4 cup flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
Method
1 Cream the butter for 2 minutes. Add the sugars, cream for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients - flour, baking soda, baking powder and salt. Stir into the sugar butter mixture.
2 Wrap dough in plastic and refrigerate at least 3 hours.
peanut-butter-cookie-2.jpg peanut-butter-cookie-3.jpg
3 Preheat oven to 375°F. Shape dough into 1 1/4 inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork. Bake until light brown, 9 to 10 minutes. Cool on baking sheets for a minute; transfer to rack to cool completely.
Makes about 2 dozen cookies.
For chewier cookies, bake at 300°F for 15 minutes.
Pumpkin Biscotti Recipe
Ingredients
* 2 1/2 cups of flour
* 1 cup of sugar
* 1 teaspoon of baking powder
* 1 teaspoon of cinnamon
* 1/2 teaspoon of nutmeg
* Pinch of ginger
* Pinch of cloves
* Pinch of salt
* 2 eggs
* 1/2 cup of pumpkin purée
* 1 teaspoon of vanilla extract
Method
1 Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
2 In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
3 Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
4 Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.
Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.
No comments:
Post a Comment