Wednesday, February 10, 2010

Banana/Zucchini Bread

(from Kathrine Paget)

2/3 c. Shortening
2 2/3 c. sugar
4 eggs
3 c. mashed banana/shredded zucchini
2/3 c. water
3 1/3 c. flour
2 t. baking soda
1 1/2 t. salt
1/2 t. baking powder
1 t. ground cloves
2 t. vanilla
2/3 c. nuts and raisins (each) (optional)

Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans 9x5x3 inches or 3 loaf pans 8 1/2 x 4 1/2 x 2 1/2 inches. Sprinkle a cinnamon sugar mixture in bottom and sides of pan. Mix shortening and sugar in large bowl. Add eggs, banana/zucchini, and water. Blend in flour, baking soda, salt, baking powder, cinnamon, cloves and vanilla (mix cloves with vanilla before mixing with others). Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean - about 1 hr. 10 minutes. Cool slightly. Loosen sides of loaves from pans and remove from pans. Cool completely before slicing. To store, wrap adn refrigerate no longer than 10 days.

Friday, February 5, 2010

Chewy Chocolate Chip Oatmeal Cookies

Adapted from Allrecipes


1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1teaspoons vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate chips


Preheat the oven to 325° F (165° C).
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 15 minutes then remove sheets from oven and cool cookies on sheets for 5 minutes then remove to rack and cool completely.