SANDRA'S BANANA-OAT-CRAISIN COOKIES

A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.

What a great method in which to use the ever-infamous ripe bananas,

especially when you have a 'banana lover' in house like my hubby is

so we always have a never-ending supply!

Yields: Appx. 4 doz.

Prep: 20 Mins.

Bake: 14 to 16 Mins.

INGREDIENTS

Wet:

3/4 cup shortening (I use Crisco), room temp

1/2 cup dark brown sugar, packed

1/2 cup granulated sugar

1 large egg

2 medium-size ripe bananas, fully mashed (1 cup mashed)

1 teaspoon bourbon-vanilla extract (or regular)

Dry (sift):

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon table salt

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

Additions:

1-3/4 cups quick cooking oatmeal

1/2 cup craisins (or raisins), chopped to your desired fineness

METHOD

Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.

In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy.  Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.

Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg.  Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).

Add the oatmeal and raisins; turn on mixer just to incorporate.  Scrape bowl using a spatula to ensure all ingredients are fully combined.  Cover bowl with plastic wrap and let cookie dough rest 15 minutes.

Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown.  Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA'S HOMEMADE APPLE-BANANA-CRAN BARS with CREAM CHEESE FROSTING

Very moist and flavorful homemade bars,
with a distinct hint of banana, apple and cinnamon,
including the pop here and there of delicious craisins... 

Yields (32 bars)

Prep: 10 Mins.

Bake: 20 Mins.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/4 teaspoon fine-grain kosher salt

1/2 cup mashed ripe banana (1 medium banana)

1/2 cup unsweetened applesauce

1/4 cup craisins, roughly chopped

--Cream cheese frosting (recipe below)

METHOD

Preheat oven to 350 degrees. Line a 10x15" baking sheet with parchment paper, and spray top; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, then stir in sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana, applesauce, and chopped craisins.

Pour and spread batter onto prepared baking sheet, then gently shake side-to-side and tap baking sheet to distribute batter evenly. Bake for 20 minutes, until a toothpick inserted in center comes out clean.

Allow bars to cool completely for 30 minutes in pan place atop a baking rack.  Place baking rack on top and flip over to remove parchment paper.  Place baking sheet atop, then re-flip over to cool completely in baking sheet before frosting, then cut into 32 squares. ~ Enjoy!

CREAM CHEESE FROSTING (Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temperature

¼ cup (1/2 stick) unsalted butter, at room temperature

2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)

1 tablespoon milk (adding more or less, depending on your desired consistency)

1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

SANDRA’S WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

The indulgent white chocolate

nicely enhances the sweet-tart cranberries

and crunchy oatmeal...

I was feeling creative today, and this new cookie recipe rocks! I’ll be sending these delectable treats along with my husband and a few other family members while they head out on an Alaskan road trip over the next several days.

Yields: (3.5 to 4 doz.)

Prep: 15 Mins.

Bake: 12 to 14 Mins.

INGREDIENTS

2 sticks unsalted butter, at room temperature

1 cup firmly packed dark brown sugar

½ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

1 (11 oz. pkg.) white chocolate chips (I used Ghirardelli)

1 cup dried cranberries

1-1/4 cups quick-cooking oats

METHOD

Preheat oven to 350 degrees.  Line a couple of baking sheets with parchment paper (you can reuse while baking additional batches).

Beat butter on medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla extract, beating until blended.

Sift flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Gradually add dry ingredients to wet mixture, then beat just until blended (do not over beat or cookies will become tough). Using a spoon, fold in white chocolate chips, cranberries, and oats until incorporated.

Drop dough by tablespoonfuls onto prepared baking sheet 2" apart.

Bake cookies 12 to 14 minutes, until light golden brown around edges. Cool on baking sheet 2 minutes, and transfer to wire rack to cool completely. ~ Enjoy!

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Tip: I did a test by placing a batch of cookies on a cold baking sheet  into a hot oven vs a hot baking sheet  into a hot oven (as most do when they pull a previous batch out) and the difference was amazing.  Cookies baked on the cold baking sheet into a hot oven produced perfect results with lighter, thicker and uniform cookies, although the hot baking sheet into a hot oven produced flatter, unappealing spread out cookies that were way too crisp to my surprise.

SANDRA'S SUPERBLY MOIST BANANA NUT and RAISIN BREAD

Over the years I've made many, many variations
and this is my absolute favorite to date...

Servings: (12 = 1 loaf)
Prep: 10 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon freshly grated orange zest
1/2 cup butter (1 stick), at room temperature
2 cups “ripe” bananas, cut into very small chunks (about 3 large)
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon nutmeg
3/4 cup of milk
1 cup combination of cup chopped pecans, and raisins
--(or craisins, or other dried fruit, or brand of nuts, also see “Tip”)

--Cinnamon/sugar for sprinkling on top

METHOD

Preheat oven to 350 degrees. Prepare a loaf pan sprayed with baking flavored oil.

Sift together the flour, baking soda, baking powder, and salt into large bowl.

In a medium bowl, cream together the sugar and butter. Beat the eggs slightly in another medium bowl, and add to the creamed mixture, mixing to combine. In the same medium bowl, add the chopped bananas, and then add to the creamed mixture. Add the vanilla, cinnamon, nutmeg, and orange zest and beat, just until combined.

Mix in the sifted dry ingredients until combined, then stir in milk and nuts (or your preferred additions, but do not exceed ½ cup total).

Place the mixture into the prepared loaf pan, and bake for 30 minutes, remove and sprinkle with top with cinnamon/sugar, and continue baking for 30 more minutes, until the top is brown and a toothpick inserted in center comes out clean.

Remove from oven and place loaf pan on its side for 10 minutes, and then place on a cooling rack and cover loaf with a clean kitchen towel to cool for 10 minutes before spreading slices with butter or cream cheese, and a hot cup of coffee or tea, or a cold glass of milk. – Enjoy!


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Tip: If you use frozen cranberries or blueberries, once thawed if there are any juices present be sure to drain first through a colander or sieve, although maintain the 1-cup quantity.

SANDRA'S CRANBERRY OATMEAL COOKIES

Lusciously addicting cookies...

Yields: (5 doz.)
Prep Time: 15 Mins. |
10 to 12 Mins.

Posted by Sandra

INGREDIENTS

· 1 cup unsalted butter, at room. temp.
· 1 cup granulated sugar
· 1 cup packed dark brown sugar
· 3/4 cup vegetable oil
· 1/4 cup unsweetened applesauce
· 2 large eggs, slightly beaten
· 2 teaspoons vanilla extract
· 3-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons pumpkin pie spice (For my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· 1/2 teaspoon ground cinnamon
· 2 cups old-fashioned rolled oats (not quick cooking)
· 1 cup craisins, chopped finer
· 1 cup unsweetened flaked coconut, chopped finer

METHOD

Preheat oven to 350 degrees F. Set two cookie sheets lined with parchment paper aside.

In a large bowl, beat butter and sugars until fluffy, slowly add vegetable oil and beat until well incorporated and more fluffy (important). Add the applesauce, beaten eggs, and vanilla, and then beat just to combine.

With a sieve, sift over the bowl of wet ingredients the flour, baking soda, baking powder, and spices. Stir with a spoon just until mixed through. Add the oatmeal, craisins, and coconut; folding just to combine.

Spoon batter using a teaspoon (or a small scoop) onto a parchment –lined cookie sheet spaced 1" apart.  Bake for 10 to 12 minutes until lightly browned. Remove from oven and let stand a couple of minutes on cookie sheet prior to removing so they stay intact. Place another batch on the second parchment-lined baking sheet (you can do this while the prior batch is baking), and continue doing so until batter is gone.


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TIP: Try not to "overwork" the batter after adding dry ingredients to the wet ingredients, as doing so will result in tough cookies.