Banana Nut Cookies

The bananas I bought for my lunch didn't make it to the end of the work week. They seemed to go from green to over ripe without pausing at a perfectly edible state. With only 2 bananas left, not even close to the amount I would need for bread, I was inspired to adapt a cookie recipe.

Banana Nut Cookies

3/4 cup butter (softened)
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1/4 cup milk or buttermilk
3/4 cup quick oats
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
3/4 teaspoon nutmeg
2 very ripe bananas (mashed)
3/4 cup walnuts or pecans (coarsely chopped)

Preheat oven to 350.

Cream butter with sugars, add egg and milk, mix until smooth. Add remaining ingredients, stir until well blended.

Refrigerated dough for 15 minutes.

Grease cookie sheet, drop by tablespoon about 2 inches apart. Bake for about 10 minutes, cool on rack.

Peanut Butter Granola Bars

Hey Bri!
This is what I was buying ingredients for when I ran into you at the store. I estimate it cost me about 7 dollars to make about 3 pounds of granola bars. They taste yummy! I had to think of a way to cut down on how much I was spending on snacks for your brother. I think next time I will try making them with the raisin and granola cereal and adding a couple of teaspoons of cinnamon.

Peanut Butter Granola Bars

Ingredients:

1 cup peanut butter

1 cup honey

½ cup butter

6 cups granola 9 I used Quaker 100% Natural

½ cup chocolate chips, optional (must be frozen)

Directions:

Line a 9 X 13 dish with foil. Pour granola in large bowl and toss with 3/8 cup hot water.

Combine in heavy Dutch oven butter, peanut butter and honey. Bring to a boil over medium heat and cook , stirring constantly, for 3 minutes. Remove from heat.

Toss granola again before adding to peanut butter mixture. If adding chocolate chips wait about 10 minutes, stirring occasionally, letting mixture cool before adding the chocolate chips. Press flat in pan, refrigerate until chilled. Cut into bars.

Recipes

My daughters are grown. My mom is in Florida. This blog seems like a great place for us to share recipes. Every time I get a good collection of recipes together, my computer crashes. I tried to save these precious volumes on disc but I tend to destroy the CDs. Let's see if this works!

I always believed that this was a family recipe because I remember being raised on these. Alas! credit must go to the Betty Crocker cookbook (my mom and I both owned one). I usually make a double batch and freeze half. Just throw it into a ziploc bag.

Egg Noodles

Ingredients:

2 cups Flour

2 tsp salt

3 egg yolks

1 egg

1/3 cup water

Directions:

Combine flour and salt. Make a well in center of flour, add eggs. Blend, adding water a tablespoon at a time until mixture sticks together. Roll out on floured board as thin as possible. Slice 1/8-1/4 inch wide. Dry on towel 10 minutes (if using immediately) to 2 hours (if freezing).

First harvest

Yesterday was really fun out in the garden. After all the hard work I was able to make a mini harvest. I harvested enough rhubarb for a crisp. Of couse I harvested radishes. I always plant radishes to aerate the soil, then they usually get put out in the compost pile. My family is not very keen on them. I will eat them sliced thin with bread and butter and salt and pepper. This time I decided to cook them and see what would happen. Some searching on the net showed me that steaming is a good method for cooking so I tried the following recipe:

Steamed Radishes

1 pound radishes with tops and roots removed

2 TBS butter

1/4 cup brown sugar

Herbs such as parsely, dill, mint, thyme, rosemary-experiment with what you have ready.

Steam radishes in salted water in covered saucepan until fork tender. Drain water, stir in butter brown sugar and herbs. I bet this would also taste good with cinnamon or cloves (or both!) Since the radishes change color to a light pink when steamed, my kids didn't identify them right away as radishes. Evidently the greens can also be eaten, but I'm not up to that yet. I do love beet greens, though and I have raided the plants. I first cooked up the thinnings and now I have moved on to the other beets. I figure as long as I don't pick them too clean----.