Even for a non-skilled cook like me, it’s hard to pick just one recipe to post. I have been dying to do a risotto because it is one of my favorite things to eat. But it’s summer (well in some parts of the country) and I know people don’t want to be slaving over a hot stove. So my second passion is baking! I do like to bake, although I don’t get to do it enough. I know when you are in summer mode baking isn’t the top of the list but how about all those weekend getaways?! You need to bring something to snack on all weekend and these recipes will get you through.
Again I am going to have to post two recipes because you can’t change up baking too much or it won’t work. Plus one is super healthy and they other is super…well it came from Emily so you know it is all about taste.
Renee’s Applesauce Cookies (from “Mommy Made and Daddy too!”)
¾ cup light brown sugar
¾ cup vegetable oil
1 cup Applesauce
½ cup finely chopped nuts
½ teaspoon salt
1 teaspoon vanilla extract
1 cup oat bran (I do half oat bran, half ground flax seed)
2 cups flour (use soy flour if you want to go wheat free)
Preheat oven to 350 degrees. Combine brown sugar and oil, stir until lumps are dissolved. Add remaining ingredients one at a time, mixing well.
Place level tablespoons of dough 2 inches apart on a greased cookie sheet and flatten slightly with a fork. Bake for 15 to 17 minutes or until golden brown and crisp. Cool before wrapping or storing in an airtight container; the cookies will keep for about a month.
Now don’t be shy, my husband ends up eating more than the children so this isn’t just healthy. I usually double the recipe because if you are going to take the time you might as well stock up.
Kona Inn Banana Bread
2 cups sugar
1 cup soften butter
6 ripe bananas, mashed
4 eggs well beaten
2 ½ cups cake flour
2 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. With the electric beater, cream the sugar and butter. Add the bananas and eggs. Sift dry ingredients together and then blend into the banana mix. Pour into two greased bread pans. Bake for 45 minutes to an hour. Cool for 10 minutes.
Emily and Megan know that the crowd pleaser is to throw in a cup of chocolate chips. This is a staple item at our girls getaways and freezes well.
I don't even own flour; that's how "un"-baker I am. But I'm up for the challenge! Also, I think it's appropriate you posted the recipe for a girls weekend staple (banana bread) with our girls weekend photo. Nice one Jols!
ReplyDeleteI LOVE baking! Yay! Banana bread is a staple in my mom's house - there is always one loaf on the counter ready to eat, and one in the freezer for when friends stop by. Adding coconut is also super yummy, and it's blowing my mind the idea of chocolate chips & coconut TOGETHER. :) I also love the kid (and husband!) friendly cookies! Can't wait to be a baking fool in June!
ReplyDeleteJolie – I’m glad you mixed it up! Our recipes have all fallen into different food categories which is awesome! I love baking as well and it may be June 1 but it’s pouring down rain outside my window so I’m excited to make some comfort food (and I’m also now in the mood for risotto!). Can’t wait to give these “healthy” cookies a go! And Michelle, I’m digging the idea of adding coconut to banana bread – see even baking can be changed up. This may bring my Kona Inn staple recipe to a whole new level.
ReplyDeleteThis is the BEST Banana bread, especially with the chocolate chips!
ReplyDeleteThanks for the encouragement! Half the batch of dough is in my fridge right now! I have to take it in stages... ;)
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