Tuesday, November 17, 2009

Banana Chip Cookies

Melech’s Banana Chip Cookies

2 ¼ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter (no substitutes)
1 cup dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
¾ cup banana chips, loosely chopped
¾ cup toasted walnuts, chopped
1 cup chocolate chips

Preheat oven to 375o Line two baking sheets with parchment paper.

Whisk together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, beat the butter until light and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs, one at a time, mixing thoroughly before adding the next egg. Scrape sides of the bowl a few times. Stir in the vanilla. Add the flour mixture, half at a time. Mix after each addition. Then, by hand, mix in the banana chips, chocolate chips, and walnuts. Mix just until everything is evenly distributed.

Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets, about 2-inches apart. Bake for about 7 to 8 minutes, until barely golden on top and bottom. Do not over-bake, or the cookies will come out dry and not as tasty. Cool on racks.

Makes about 24 cookies.

File #R230

Baked Apples

Baked Apples

· 4 tart green apples
· 1/2 cup brown sugar
· 4 tablespoons butter
· 2 teaspoons ground cinnamon
1. Preheat oven to 350° F (175° C )
2. Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.
3. Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

File #R231

Spiced Apple Butter

Spiced Apple Butter

8 medium apples, peeled, cored, and coarsely chopped
1 ½ cups apple juice
1/3 cup packed, dark brown sugar
1/3 cup dark molasses
2 ¼ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
¾ cup raisins
½ teaspoon grated lemon peel

1. In a large saucepan, combine apples, apple juice, brown sugar, molasses, cinnamon, nutmeg, cloves, and ginger. Bring to a boil. Reduce heat and simmer for two hours, or until mixture reaches a thick, spreadable consistency. Stir often.

2. Remove from heat. Stir in raisins and lemon peel. Cool to room temperature. Store in an airtight container in refrigerator.

Makes four cups.

File #R228

Maple Bread Pudding

Maple Bread Pudding

2 eggs
1 cup milk
¾ cup maple syrup
2 tablespoons butter, melted
4 slices egg bread or any good quality bread, cut into cubes

Whipped cream

1. In a large bowl, whisk the eggs, milk, syrup and butter; stir in
bread cubes.

2. Transfer to a well-greased, 1-quart pudding mold or oven-proof
bowl; cover tightly. Place on a rack in a deep kettle; add 3 inches of hot water to kettle. Bring to a gentle boil; cover and steam for one hour or until a knife inserted near the center comes out clean. Add water to kettle as needed.

3. Let stand for five minutes before un-molding onto a serving plate. Serve warm with whipped cream. Refrigerate leftovers.

Makes four servings.

File #R229

Wednesday, August 5, 2009

Mexican Breakfast Burritos

Mexican Breakfast Burritos

1 pkg. 12” Burrito Tortillas
2 large green bell peppers (cut into strips)
1 small onion, cut into large chunks
3 large tomatoes, cut into quarters
3 large eggs
1 can (16oz) Refried beans
1 small jar salsa (hot or mild as preferred)
1 pkg. (8oz,) shredded cheddar cheese
1 lb. chicken (cut into strips) (see note below)
2 tablespoons olive oil

1. Brown chicken in olive oil in a large skillet (covered)
2. When chicken is lightly browned, add onion, green pepper and tomatoes. Cover skillet. Stir occasionally. Cook until onion and green pepper are fork tender, but not soggy.
3. Put refried beans in microwave safe dish and microwave for three minutes.
4. In a small bowl, beat 3 eggs….pour over mixture in skillet, cover skillet and cook until eggs are set.
5. Warm tortillas in microwave (about 30 seconds)
6. Spread ¼ of the refried beans on a tortilla. Place ¼ of the egg mixture on top of the beans; approx. 2 to 3 teaspoons of salsa on top of the egg mixture and then top with shredded cheddar cheese. Fold sides of tortilla towards center, overlapping each other …. then fold bottom and top of tortilla towards center, overlapping each other, so that none of the filling is showing.

Serve warm.
This should make 4 large Breakfast Burritos.

NOTE: You may substitute any type of browned meat; beef; pork; ham; sausage;

File #R222 D-5 C-8

Friday, July 24, 2009

Almost Candy Bars


1 (18.25OZ.) Pkg. Pillsbury Moist Supreme Devil’s Food Cake Mix
½ cup butter or margarine
1 cup butterscotch chips
1 (6oz.) pkg. (1cup) semi-sweet chocolate chips
1 cup coconut
1 cup chopped pecans (or walnuts)
1 (14oz.) can sweetened condensed milk (not evaporated milk)

1. Preheat oven to 350° F
2. In a large bowl, combine the cake mix and margarine; with a pastry blender or fork, cut in margarine until crumbly. Sprinkle mixture evenly in bottom of an ungreased 15x10x1-inch baking pan; press lightly.
3. Sprinkle with butterscotch chips, chocolate chips, coconut, and chopped pecans.
4. Pour condensed milk evenly over all ingredients.
5. Bake at 350° F for 20 to 30 minutes, or until light golden brown.
6. Cool completely. Cut into bars. (This should make about 48 bars)

File #R116 D 2 C 9

Banana Split Cake

Banana Split Cake

1½ cups Graham Cracker Crumbs
1¼ cups sugar, divided
½ cup (1 stick) butter, melted
2 pkg. (8oz. each) Philadelphia Cream Cheese,
1 can (20oz.) crushed pineapple, drained
6 medium sized bananas, divided
2 cups cold milk
2 pkg. (4-serving size each) Jell-O Vanilla flavor
instant Pudding & Pie Filling
2 cups thawed Cool Whip, divided
1 cup chopped pecans

1. Mix crumbs, ¼ cup sugar and butter; press into bottom of foil-lined 13x9-inch pan. Freeze for 10 minutes.
2. Beat cream cheese and remaining 1 cup sugar into bowl with electric mixer until well-blended. Carefully spread cream cheese mixture over crust; top with pineapple. Slice 4 of the bananas; arrange over pineapple.
3. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk for 2 minutes or until well-blended. Stir in 1 cup of whipped topping; spread over banana layer in pan. Top wih remaining whipped topping; sprinkle with pecans. Refrigerate for 5 hours. Just before serving, slice remaining 2 bananas; arrange over dessert.

Makes 24 servings

File #R150 D 3 C 10