| Banana Bread 1 � Cups all purpose flour 1 Teaspoon double acting powder � Teaspoon baking soda 2/3 Cup sugar � Teaspoon salt � Cup shortening 1 Cup mashed bananas (about 2 very ripe, medium bananas, mashed) 2 Eggs slightly beaten Preheat oven to 350� F. Grease and flour 9 x 5 loaf pan. In large bowl with fork, mix first five ingredients. With a pastry blender or 2 knives used scissor fashion, cut shortening until mixture resembles course crumbs. With fork, stir in bananas and eggs just until blended, spread batter evenly in pan. Bake 55 minutes to 1 hour until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack. Makes 1 loaf. |
| Apple Cinnamon Bake 1-3 pound Bag of Granny Smith apples (diced up, removing cores) � cup butter 1-Teaspoon vanilla 1 cup of sugar 1-Tablespoon cinnamon Melt butter in a pan and cook apples until a little tender. Add vanilla, mix sugar and cinnamon together and sprinkle over apples. Dough 1-cup self-rising flour 1-cup buttermilk 1-cup sugar 1-Teaspoon of cinnamon Put apples in a 13�x9� baking dish. Mix together flour, buttermilk, sugar and cinnamon and pour over apples. Bake in 350�F oven for about 50 minutes to 1 hour. * If you do not have buttermilk, then use 3 � Tablespoons of sour cream and add enough milk to make one 8oz cup and salt taste. |
| Chocolate Almond Biscotti 2 Cups (12 ounces) NESTLE Toll House Semi-Sweet Chocolate Morsels, divided 2 Cups all-purpose flour � Cup NESTLE Toll House Baking Cocoa 1-1/2 Teaspoons baking power � Teaspoon baking soda � Teaspoon salt � Cup butter or margarine, softened � Cup sugar � Cup packed brown sugar � Teaspoon vanilla extract � Teaspoon almond extract 3 Eggs 1 Cup slivered almonds, toasted 2 Tablespoons shortening In a small microwave-safe bowl, microwave 1 cup morsels on high for 1 minute,; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature. In a medium bowl, combine flour, cocoa, baking power, baking soda and salt. In a mixing bowl at medium speed, beat butter, sugars and extracts until crumbly. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in almonds. Refrigerate for 15 minutes or until firm. Shape dough into two 9-in x 3-in longs; arrange on greased baking sheet. Bake at 325�F for 40-50 minutes or until a toothpick inserted near center of each log comes out clean. Cool on baking sheet for 15 minutes. Slide logs onto cutting board and cut diagonally into �-in. slices. Return to baking sheet, cut side down. Bake at 325�F for 20 minutes or until dry, turning biscotti over halfway through baking. Remove to wire racks to cool completely. Line baking sheets with waxed paper. In a medium microwave-safe bowl, microwave shortening and remaining morsels on high for 1 minute; stir. Microwave at additional 1-20 second intervals, stirring until smooth. Dip cookies halfway into chocolate mixture; shake off excess. Place on prepared baking sheets. Refrigerate for 10 minutes or until chocolate is set. Yield: 2-1/2 dozen |
| Desserts |