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