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



Ingredients
· 4 tart green apples
· 1/2 cup brown sugar
· 4 tablespoons butter
· 2 teaspoons ground cinnamon
Directions
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

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

Almost Candy Bars

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,
softened.
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

Graham Cracker Bars

Graham Cracker Bars

Sift together: 1¾ cups sifted flour
1 teaspoon salt
¼ teaspoon baking soda

Blend together: ¾ cup shortening
(in a separate bowl) 1 cup sugar, cream well.

Add: 2 eggs and beat well.

Combine: 1/3 cup milk
1 teaspoon vanilla
add this alternately with dry ingredients to the creamed mixture

Place: one-third of the batter in another bowl. Add one
Square (1oz.) melted chocolate and ¾ cup chopped
Walnuts. Spread in a 13x9x2-inch pan

Arrange: 9 double graham crackers over batter in pan.

Add: ¾ cup semi-sweet chocolate pieces to remaining 2/3
of batter and drop by spoonfuls over graham
crackers and spread to cover.

Bake: 375° F for 20 to 25 minutes. Cut into bars or
squares when cool.

Makes about 3 dozen bars




File #R096 D 2 C 9

Four-Layer Bars

Four Layer Bars


Preparation Time: 10 minutes
Baking Time: 23 minutes



1 pkg. (2-layer size) Yellow cake mix
½ cup (1 stick) butter or margarine, melted
1 egg
2 cups miniature marshmallows
1 cup candy-coated milk chocolate candies (M&M’s)
½ cup chopped cocktail peanuts


1. Mix cake mix, butter and egg until well blended. Spread onto bottom of lightly greased 13x9-inch baking pan.
2. Bake at 375° F for 16 to 20 minutes, or until toothpick inserted in center comes out clean.
3. Sprinkle marshmallows, candies and peanuts over crust. Bake an additional 2 to 3 minutes or until marshmallows begin to puff.
4. Cool completely. Cut into bars, using a knife sprayed with no-stick
Cooking spray. Makes 32 bars.




NOTE: You may substitute chocolate cake mix for yellow cake mix.





File #R079 D 2 C 9

Cheesecake Cookies

Cheesecake Cookies


1 cup butter or margarine
1 pkg. (4oz.) cream cheese
1 cup sugar
1 egg
1 teaspoon grated lemon rind
1 tablespoon lemon juice
2¼ cups all-purpose flour
1 teaspoon baking powder
¼ cup fine graham cracker crumbs

Cheese filling:

Beat together until smooth 4oz. cream cheese, 2 tablespoons sugar, ½ teaspoon grated lemon rind, 1 egg yolk and 1 tablespoon half-and-half, milk or sour cream.


1. Cream butter, cream cheese and sugar until blended. Add egg,
Lemon rind and lemon juice. Mix well.
2. Combine flour and baking powder. Add to first mixture and
blend well. Cover and chill for at least one hour.
3. Shape dough into 1-inch balls. Roll in graham cracker crumbs.
Arrange on ungreased baking sheets.
4. With finger, make an indentation in center of each cookie. Fill
with a level ½ teaspoonful of filling.
5. Bake at 350° F for about 20 minutes. Remove to wire racks to cool.
Store cookies in airtight containers.


Makes about 4½ dozen cookies.





File #R141 D 3 C 9

Quick Zucchini Bread

ZUCCHINI QUICK BREAD


3 Eggs
1 Cup Oil
1 Teaspoon baking soda
½ Teaspoon baking powder
2 Cups grated zucchini
1 Cup chopped pecans (or walnuts)
2 Cups sugar
3 Cups flour
1 Teaspoon salt
2 Teaspoons cinnamon
3 Teaspoons vanilla



1. Preheat oven to 350° F

2. Grease and lightly flour three loaf pans

3. Cream eggs, sugar and oil. Sift flour, soda, salt, baking powder and cinnamon together and add to mixture.

4. Combine zucchini, vanilla and chopped pecans with mixture until smooth.

5. Bake in loaf pans for about 45 to 60 minutes.


Makes 3 large loaves.







File #R049 D – 1 C - 7

Carrot & Zucchini Bread

Carrot & Zucchini Bread



1½ cups all-purpose flour
¾ cup dark brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs, beaten slightly
½ cup oil
½ cup grated carrots
1¾ cups grated zucchini
½ cup raisins


1. Preheat oven to 365° F
2. Generously grease and lightly flour an 8” loaf pan, set aside.
3. In a medium bowl, combine the eggs and oil. Mix well.
4. Sift all dry ingredients into a large mixing bowl.
5. Gently stir the egg mixture into the dry ingredients and fold in the
carrots, zucchini and raisins.
6. Pour mixture into prepared pan and bake for about 55 minutes, or
until a tester comes out clean.
7. Remove from oven and place on a wire rack. Cool for about 10 to
15 minutes. Remove bread from pan and place on wire rack until
completely cool.








File #R127 D 3 C 7

Melech's Banana Nut Bread

Banana Nut Bread


3 very ripe large bananas
2 eggs
½ cup butter or margarine
1½ tablespoons buttermilk or sour cream
1 teaspoon lemon juice
1 cup sugar
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup chopped walnuts or pecans

Preparation:

1. Place bananas, eggs, butter, buttermilk or sour cream, lemon juice
and sugar into a blender container or work bowl of food processor
fitted with the steel blade. Whirl until smooth.
2. Mix together flour, baking powder and baking soda in a large bowl.
3. Pour banana mixture over flour mixture and stir just until flour is
moistened. Stir in the walnuts or pecans.
4. Turn into greased 9½ x 4½-inch bread loaf pan.
5. Bake at 350° F for 55 to 65 minutes or until bread tests done when
A skewer is inserted in the center.
6. Allow to cool for at least 5 minutes in the pan, then turn out onto
a wire rack.


NOTE:
Banana Nut Bread freezes well and can be sliced while frozen if you do not plan to use the entire loaf at one time.






File #R123 D2 C7

Apple Upside-Down Coffee Cake

APPLE UPSIDE-DOWN COFFEE CAKE




3 medium Golden Delicious Apples
1/3 cup butter or margarine
3/4 cup sugar
2 eggs
2 tablespoons lemon juice
1 teaspoon grated lemon rind
2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk



1. Preheat oven to 375° F
2. Generously grease and lightly flour 9-inch tube pan
3. Core and slice one apple.
4. Arrange slices in bottom of pan
5. Pare, core and finely chop remaining apples to measure 1½ cups.
6. Cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and grated lemon rind. Combine flour, baking powder and salt in a separate bowl and then add to creamed mixture alternately with milk. Fold in chopped apples.
7. Spoon batter over apple slices in pan. Bake for 40 to 45 minutes or until wooden pick inserted near center comes out clean.
8. Cool in pan 15 to 20 minutes. Turn onto serving plate. Serve warm or cooled. Makes about 8 servings.









File#R075 D2 C8

Chocolate Peanut Butter Bars (No Bake)

Chocolate Peanut Butter Bars (no bake)


2 cups peanut butter (divided)
¾ cup (1½ sticks) butter, softened
2 cups powdered sugar
3 cups graham cracker crumbs
2 cups (12oz. pkg.) Semi-Sweet chocolate chips
(divided)


1. Grease a 13 x 9-inch baking pan.

2. Beat 1¼ cups peanut butter and butter in a large
mixer bowl. Gradually beat in 1 cup of powdered
sugar.

3. With hands or a wooden spoon, work in remaining
Powdered sugar, graham cracker crumbs and ½ cup of the chocolate chips. Press evenly into the greased baking pan and smooth the top with spatula

4. Melt remaining peanut butter and chocolate chips in
a medium, heavy-duty saucepan over the lowest possible heat, stirring constantly until smooth. Spread over graham cracker crust in pan. Refrigerate for at least one hour or until chocolate is firm. Cut into bars. Store in refrigerator.

(makes 60 bars)




File #R154 D3 C9

Melech's Baked Manicotti

Melech’s Baked Manicotti


12 Manicotti Shells (uncooked)
1 lb. Ricotta Cheese
½ cup grated Parmesan Cheese
1 egg - beaten
1 tablespoon parsley flakes
½ teaspoon salt
¼ teaspoon black pepper
2 cups Spaghetti sauce
1 bag (16oz.) shredded Mozzarella cheese
==================================================================

1. Preheat oven to 350°F.

2. Spray a 9” x 13” x 2” baking pan with non-stick cooking spray.

3. Pour one cup of spaghetti sauce evenly on bottom of baking pan.

4. Mix Ricotta, Parmesan, beaten egg, parsley flakes, salt & pepper together, mixing until well blended. Fill a large, re-sealable plastic bag with this mixture. Snip off one corner of the bottom of the bag.

5. Fill each uncooked Manicotti shell with the cheese mixture, by squeezing
bag gently.

6. Set the filled shells into the sauce in the baking pan.

7. Pour remaining sauce over the filled shells. Be sure the filled shells are
completely covered. You might want to use a little more sauce.

8. Sprinkle shredded Mozzarella evenly over the sauce.

9. Cover tightly with aluminum foil and bake at 350° for about an hour and
15 minutes.

==================================================================Makes 6 servings.



File #R228 D-5 C-4

Sweet Stew

Sweet Stew with Dumpling

1 lb. Thick-cut Pot Roast
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons Karo Dark Corn Syrup
2 tablespoons flour

Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the broth. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in syrup. Cover and bake in a moderately hot oven (375° F) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed. Return to over while preparing the dumpling. Clear a place in the center of the casserole dish to insert this dumpling (which is a large ball of dough). Then cover again and bake at reduced heat (350° F) for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top. Serves 6.

Dumpling:

½ cup beef fat; unrendered
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt and ¼ teaspoon black pepper
1 tablespoon minced onion
3 tablespoons water (about)

Chop the fat quite fine. Sift together the dry ingredients; mix with fat. Add the minced onion. Stir in the water a little at a time to make a delicate ball of dough. Place in center of the Stew just before baking.



File #R227 D-5 C-4

Carrot, Sweet Potato & Apple Stew

Carrot, Sweet Potato & Apple Stew


3 carrots, sliced
4 sweet potatoes, sliced
3 tart apples, sliced
½ cup brown sugar
3 tablespoons chicken fat (or vegetable fat)
1 cup water
Salt & Pepper to taste


Cook the carrots and sweet potatoes until tender. Drain. Pare, quarter, core, and sliced the apples, but not too thin. Alternate these in layers in a 2½ quart baking dish; season each layer with brown sugar, salt and pepper and fat. Add water. Cover and bake in a moderate oven (350o) for 30 minutes, or until apples are tender. Remove cover and continue baking until top is a golden brown. Serve hot.
Makes 6 servings.



File #R229 D-5 C-4

Honey Cookies

Honey Cookies


3 eggs
1¼ cups sugar
¾ cup honey
4 cups flour
1 teaspoon cinnamon
¼ teaspoon baking soda


Beat the eggs until light and fluffy. Add the sugar gradually, continuing to beat as you add. Beat in the honey gradually.
Add the dry ingredients which have been sifted together and mix well. Drop from Teaspoon onto cookie sheet that has been lined with heavy wrapping paper but not greased. Bake in a slow oven (300° F) for about 15 minutes. Do not brown. Remove to cooling rack while still warm. Makes about 8 dozen cookies.


File #R230 D-5 C-9

Lemon Cake

Lemon Cake



3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs


1. Preheat oven to 350° F -- Butter and flour a 12-cup bundt cake pan.

2. Beat eggs, sugar and butter until light and fluffy.

3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.

4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.

5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.






File #R100 D-2 C-11