Monthly Archives: September 2011

JUST-THE-BEST BANANA RAISIN BREAD

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1 3/4 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
6 tbs (3/4 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 cup mashed ripe bananas (3-4 bananas)
1 cup dark raisins OR dried currants

preheat the oven to 350°. spray or grease a 9″x5″ loaf pan.

sift together the flour, baking powder, baking soda, salt, & cinnamon into a medium bowl. set aside.

in a lg bowl, using an electric mixer, beat the butter for 1 minute. add the sugars & continue beating until light, about 2 minutes. add the egg & beat well. blend in the bananas. beat in the flour mixture, then stir in the raisins.

spoon the batter into the prepared pan. bake the bread in the center of the oven for 1 hour & 5 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack & turn right side up to cool completely.

makes 1 (9″x5″) loaf

BUTTERSCOTCH BARS

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1/2 cup (1 stick) unsalted butter, cut into pieces
2 cups packed dark brown sugar
2 eggs, beaten
1 cup pecans OR walnuts, chopped
1 1/2 cups flour
1/2 tsp baking powder
1 1/4 tsp vanilla
1/2 cup finely chopped white chocolate (for drizzling)

prehear the oven to 325°. spray or grease a 9″ square baking pan.

in a heavy medium saucepan, melt the butter with the sugar. remove from the heat & let cool slightly (don’t let the mixture harden).

stir in the eggs, nuts, flour, baking powder, & vanilla.

pour the batter into the prepared pan. bake in the center of the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. cool completely.

heat the chocolate in a microwave-safe dish on HIGH for1 minute, then stir. if necessary, heat for an additional 15-30 seconds, and stir until melted. using a teaspoon, drizzle the melted chocolate over the bars. using a small sharp knife, cut into bars.

makes 20 bars

ICEBOX OATMEAL COOKIES

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1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
3 cups old-fashioned OR quick-cooking (not instant) oats
1 cup packed light brown sugar
1 cup granulated sugar
1 cup shortening
2 eggs
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dried cranberries

in a medium bowl, combine the flour, salt, baking soda, & oats. set aside.

in a lg bowl, with an electric mixer, cream the sugars & shortening until light, about 2 minutes. mix in the eggs & vanilla. mix in the dry ingredients. stir in the chips & cranberries. the dough will be stiff.

divide the dough in half, roll each half into a log about 1 1/2″ in diameter, & wrap in aluminum foil or plastic wrap. refrigerate until firm, 2-4 hours, or overnight.

preheat the oven to 350°. lightly spray or grease 2 cookie sheets.

with a  small sharp knife, cut the dough into 1/4″ slices. place the cookies 2″ apart on the prepared cookie sheets.

bake in the center of the oven until the cookies are firm to the touch & golden on the bottom, about 12-15 minutes. cool the cookies for 2-3 minutes on the cookie sheets, then remove to wire racks to cool completely.

makes 36 (2 1/2″-3″) cookies

MUD HEN BARS

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1/2 cup butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1 cup nuts, chopped
1/2 cup semisweet chocolate chips
1 cup mini marshmallows
1 cup brown sugar

preheat oven to 350°. beat together the granulated sugar & butter until creamy. beat in 1 whole egg & 2 egg yolks (put aside the whites for later). in a separate bowl, mix together the flour, salt & baking powder. add to the butter mixture & mix well. spread into a 9″x13″ pan. sprinkle with marshmallows, nuts & chocolate chips.

beat egg whites until stiff peaks form. fold in the brown sugar. spread the meringue mixture over the marshmallows and chocolate chips. bake in a preheated 350° oven for about 30 minutes or until bars are a deep golden brown and the crust is cooked through.

you may have to cook them a bit longer than 30 minutes to get the bottom crust completely cooked through. cool in pan & cut. if the merengue starts to brown too quickly, cover lightly with a piece of foil sprayed with pam.

NOTE: You may want to bake the crust a bit BEFORE adding the marshmallows, chocolate chips & nuts.

SOPAPILLA CHEESECAKE

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2 (8 oz) cans crescent rolls
2 (8 oz) pkgs cream cheese, softened
2 cups sugar, divided
2 tsp vanilla, divided
1/2 cup margarine OR butter
ground cinnamon

spray a 9″x13″ pan with pam. use one can of crescent rolls to line the bottom of the pan; stretch the dough & pinch the holes closed to form a crust.

blend together the softened cream cheese, one cup of sugar & one teaspoon of vanilla. spread mixture evenly over the dough, but not too close to the edges. stretch the second can of crescent rolls over the cream cheese mixture to form top crust.

melt the butter & blend in one cup  sugar & one teaspoon vanilla; pour evenly over the crust.

sprinkle generously with cinnamon. bake at 350° for 30 minutes or until bubbly  & crust is slightly browned.

let cool & refrigerate before cutting into squares.

DOUBLE CHEESE CHICKEN FINGERS

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1/3 cup bisquick
1/3 cup whole wheat seasoned bread crumbs
1/4 cup grated parmesan cheese
1/4 cup crushed cheese crackers
1/2 tsp garlic salt
1/2 tsp dried oregano
1/3 cup egg whites (from 3 eggs)
2 lbs chicken tenders
3 tbs butter OR margarine, melted

preheat oven to 450°. spray a cookie sheet with pam.

in a resealable plastic bag, mix bisquick, breadcrumbs, cheese, cheese crackers, garlic salt & oregano.

in a shallow dish, beat egg whites slightly. dip the chicken tenders in egg whites; place in the bag with the bisquick mixture. seal the bag & shake to coat.

placd chicken tenders on the cookie sheet; drizzle butter over chicken. bake 15 minutes.

4 servings (3 tenders each)

PAULA’S CHICKEN SALAD

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1/2 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp dry mustard
salt & pepper, to taste
2 cups halved grapes
2 1/2 cups cut-up cooked chicken
3/4 cup thinly sliced celery
1/2 cup chopped walnuts

in a medium bowl, stir together first four ingredients. add chicken, grapes, celery & walnuts. stir well. cover & refrigerate until ready to serve.

4 servings

Miss Paula cooks the chicken in chicken broth. She also sometimes adds curry powder or garlic powder, both to taste.

I am going to play around with the fruit & nut components to come up with different variations.