BANANA CREAM COOKIES

I am always looking for recipes that are a little different and intriguing. When I saw this recipe for Banana Cream Cookies, it met both. All I had to do was buy the banana cream instant pudding mix and Saturday afternoon I was in my kitchen making them.

The recipe made about 4-1/2 dozen cookies so that gave me an extra dozen to take to church yesterday for the Cafe Treats and still leave some to keep at home. I stored them in a closed container with wax paper between the layers to make sure they didn't stick together. They were perfect when I set them out at the Cafe.

The name intrigued quite a few patrons, too. A couple of them stopped back by to let me know they really enjoyed them. One man had a half eaten cookie in his hand and started telling a friend who was helping me out to tell whoever made them, the cookie was really good. I spoke up and told him, I did. So he repeated his compliment. I thanked him. Another man gave me a thumbs up as he walked by who had taken one earlier. That all put a big smile on my face. 

So I did a good job picking the recipe. (I ate one while it was still a little warm and the white baking chips in the cookie tasted so good. I'm starting to like them as much as I do chocolate ones.)

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BANANA CREAM COOKIES

1/2     cup butter ( 1 stick), softened

1        cup sugar

1        banana, smashed

1        (3.4 oz) box banana banana cream instant pudding

2        large eggs

2-1/2 cups flour

1/2     teaspoon baking soda

1/2     teaspoon  salt

2        cups (12-oz bag) white baking chips

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

Combine the flour, baking soda, and salt in a bowl with a whisk. Set aside.

Combine the butter and sugar and

beat with an electric mixer until smooth about 2 minutes. 

Mash the banana and add it along with

the dry pudding mix and the eggs to the creamed mixture until

mixed well and smooth.

Pour the dry mixture slowly to the wet mixture stirring slowly with the mixer until mixed.

Scrape the sides of the bowl.

Stir in the white baking chips.

Using a tablespoon cookie scoop, measure level scoopfuls and drop on cookie sheets about 2 inches apart.

Bake for 10 to 11 minutes or until slightly golden brown. Cookies will be puffed up but

will flatten as they cool.

Remove to finish cooling on a wire rack.

 

DOUBLE CHOCOLATE CHIP SNACK CAKE

 Tuesday was my turn to host our canasta group. It was just four of us as one was in Hawaii for two weeks. This Double Chocolate Chip Snack Cake I served helped make up for the rest of us not there with her.

I found the recipe in a "Dump Cake" cookbook, but I don't really consider it a dump cake type recipe. I chose it because it used a devil's food cake mix for the "base" and that meant I could substitute a Zero-Sugar devil's good cake mix to make a dessert that is sugar-free. Since Monday was St. Patrick's Day and no one in the group requires sugar-free, I used some chocolate mint chips I like. Even though the recipe only has 1/2 teaspoon ground cinnamon, Friend Ellen, recognized with the first bite that it contained cinnamon. 

The recipe calls for a 10 inch round baking dish but I used a 9-1/2 inch Corning Ware baking dish. The result was a very generous piece of cake when I cut it in 9ths. It was very pretty and even though Friends Fran and Janice thought it was too big and they would take half of it home, they enjoyed the whole thing. I do think the next time I will use a 9 x 13 - inch baking pan and it will still be good, just not as thick a serving.

If you like a chocolate cake to serve ever once in a while, this is just the recipe for you. Take my word for it.

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DOUBLE CHOCOLATE CHIP SNACK CAKE

1       package devil's food cake mix, divided (I used a Zero Sugar one)

2       eggs

1/2    cup water

1/4    cup oil

1/2    teaspoon ground cinnamon

1       cup chocolate chips, divided (I used chocolate mint chips)

1/4    cup packed brown sugar (I used truvia brown sugar complete)

2       tablespoons butter, melted

3/4    cup white chocolate chips, melted (optional)

Preheat the oven to 350 degrees F. Spray a 10 - inch cake pan with nonstick cooking spray.

(I used a 9-1/2 inch round baking dish, but next time I will use a 9 x 13 - inch pan so the cake feeds more.)

Reserve 3/4 cup dry cake mix. Set aside.

Combine the remaining cake mix, eggs, water, oil, and cinnamon in a large mixing bowl.

With the electric beater in the lowest speed, mix until mostly dry. Increase the speed to medium and beat for 2 minutes. Scrape the sides of the pan.

Spread the batter in the pan.

Sprinkle with 1/2 cup of the chocolate chips. Set aside.

Combine the reserved dry cake mix with the brown sugar in a smaller bowl. Stir in the melted butter with a fork to make sure all of the cake mix is wet.

Add the remaining 1/2 cup of chocolate chips.

Sprinkle evenly over the batter in the pan.

Bake 35 minutes or until a toothpick inserted in the center comes out clean.

Cool before cutting in squares/bars for serving.

Option: Drizzle the white chocolate (melted) over the cooled cake. I did not do this.

It was a fun, entertaining afternoon even though Janice and Fran beat Ellen and me by 30 points. We were down as much as 1200+, but never gave up. That's what's important isn't it? How you fight the game.

CHOCOLATE CHIP BUTTER COOKIES

 I loved how the teenage boys responded to these cookies yesterday at the Cafe Treats at church. One came back with a friend and said they were good as he pointed them out to his friend. I would tell people they were like a butter cookie but with chocolate chips thinking they might be disappointed that it wasn't a chocolate chip cookie, but they weren't. That seemed to entice them to choose one.

The recipe is also a good one right now because it is egg-free. Even though I didn't use it, I could have used my powdered sugar made with stevia I bought and then use sugar-free chocolate chips to have a sugar-free cookie.

There were a number of reasons I especially liked the recipe besides what I just mentioned. Since the butter was melted in the microwave, I didn't need to use my electric mixer so that saved some clean-up time. I always use parchment paper when I bake cookies because it makes clean-up so much easier. I used to change out my parchment paper with new paper after each pan, but then a friend told me you could use parchment paper three times before having to get  a new piece. Worked for me! Thanks, Judy.

The easiness of this recipe is just an extra treat. Even if it were more difficult, it would still be worth the effort. This recipe is definitely a keeper.

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CHOCOLATE CHIP BUTTER COOKIES

1     cup (2 sticks) butter

1     teaspoon vanilla extract

2     cups flour

1     cup powdered sugar

1     cup mini chocolate chips

Chocolate or white chocolate chips for drizzling or icing.

Preheat the oven to 375 degrees F. Have two ungreased cookie sheets available to use to bake the cookies. Set aside. (I always line my cookie sheets with parchment paper.)

Cut the butter in cubes and

melt in a microwavable bowl.

Add the vanilla and stir. Set aside to cool.

Measure the flour and powdered sugar and combine with a whisk in a mixing bowl.

Add the butter/vanilla mixture to the flour mixture and stir until all of the flour mixture is wet.

Add the chocolate chips and

stir to distribute the chips. Mixture will be crumbly.

Using a tablespoon cookie scoop, measure a flat scoop of dough and

drop the dough on the cookie sheet about 2 inches apart. Flatten with your fingers.

Bake for 12 minutes.

Cool slightly before removing to a wire rack to cool.

Melt about 1/4 cup of chocolate chips in a small bowl following the directions on the package.

Drizzle or ice the cooled cookies. (I drizzled and then just used the back of the spoon to spread the melted chocolate over the cookie.)

May enjoy plain or drizzle/ice with melted chocolate chips.

I stored the cookies in the refrigerator and then separated the layers with wax paper to transport to the church.

SIRAPSKAKOR (SWEDISH SYRUP COOKIES)

 You think this cookie is going to taste like a plain sugar cookie, but it doesn't. I couldn't really decide what it tasted like until I looked at the recipe and saw the different ingredient. Molasses. 

The molasses definitely lets you know it is not a "plain" sugar cookie. It was different and I really liked it. Thanks to Cafe Treats Baker Dorene again for this unique cookie. 

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SIRAPSKAKOR (SWEDISH SYRUP COOKIES)

2-1/2   cups flour

2          teaspoons baking soda

1           cup sugar

1/2       cup (1 stick) + 6 tablespoons butter (cut into tablespoons)

2          teaspoons molasses

Preheat the oven to 350 degrees F. Lightly grease or line with parchment paper two cookie sheets. Set aside.

Sift together the flour and baking soda. Set aside.

Using a mixer on medium speed, cream together the sugar, butter, and molasses. Scrape the sides of the bowl as needed.

Slowly add the flour mixture on a lower speed until all is blended.

Roll the dough 1/8 " thick on a lightly floured surface.

Tradition calls for the dough to be cut into strips 1-1/4 " by 3-1/2 ", but you can cut them into round shapes or special shapes using cookie cutters.

Place on cookie sheets. The cookies do not spread when baking so you can place them close together.

Bake until light brown, about 10 minutes. 

Remove to cool on racks.

CRANBERRY BLISS BARS

 I don't drink coffee and only go to Starbucks when I am buying gift cards for my CO grandkids (who do go to Starbucks for treats). Because of this, I was not familiar with Cranberry Bliss Bars when Friend Brooke, a new contributor to the Cafe Treats, indicated she would be bringing them yesterday for the Cafe Treats at church. I also didn't notice that Starbucks frosts their bars with cream cheese, but Brooke just decided to omit that step.

All I knew were they looked so tempting and people were taking one bite and saying how delicious they were. Before they were all gone, I sneaked one and put aside to enjoy later. 

Later I realized why I was hearing so many raves about the bars. They were so good. I was sorry I only saved one. I guess I will just have to make some myself at home to enjoy. (I have canasta next time, so I just might have to try them then. I know my canasta friends would enjoy them, too, especially if I substitute my Sweet Complete Brown sugar.)

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CRANBERRY BLISS BARS

1        cup butter (2 sticks), melted

1-1/2 cups brown sugar

2        eggs, room temperature

1         teaspoon vanilla extract

2        cups flour

1         teaspoon baking powder

1/2     teaspoon salt

1         cup white chocolate chips

3/4    cup dried cranberries, roughly chopped

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch baking pan with non-stick cooking spray and set aside.

In a large mixing bowl, beat the melted butter  and brown sugar until combined. Whisk in the eggs and vanilla until smooth.

Sift the flour, baking powder, and salt in a separate bowl.

Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

Fold in the white chocolate chips and cranberries.

Spread the batter evenly into the prepared pan. Bake for 20 - 22 minutes or until a toothpick inserted in the center comes out clean.

Allow the bars to cool completely in the pan before cutting into bars.

Separate layers with wax paper and store in the refrigerator.

NO-SUGAR-ADDED BANANA BREAD

 Some people are turned off a "sweet" if you tell them it is sugar-free. I know before our sons were married and still living at home they wouldn't drink diet drinks. They said they didn't like the after taste.  Baked goods or sweets that are sugar-free, I don't think have an after-taste. If anything they just lack the sugary taste.

If you get used to eating sweets with less sugar or artificial sweetener, then when you eat something with real sugar, it will taste too sweet for you. At least that is the way my husband and I have experienced it. 

When we offer sugar-free or no-sugar-added treats for the Cafe Treats at church on Sunday, some people pass it up because they say they want lots of sugar. (I wanted the Treats to be inclusive when I started them, so I wanted to offer a Treat for diabetics or anyone trying to reduce their sugar intake.) Some of our SF options are very sweet tasting and people rave about them and can't believe they are SF.

Just FYI, any recipe that calls for a sugar-substitute can be made with the same amount of sugar for a sweeter, higher calorie food.

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NO-SUGAR-ADDED BANANA BREAD

1         stick (1/2 cup) butter, softened

1         cup stevia or sucralose

2        large eggs, lightly beaten

1-1/2 cups flour

1        teaspoon baking soda

1        teaspoon salt

1        cup very ripe bananas, mashed

1/2    cup sour cream

1        teaspoon vanilla extract

1/2    cup chopped walnuts or pecans (optional)

Preheat the oven to 350 degrees F. Butter and flour a 9 x 5 - inch loaf pan or two mini-loaf pans. Set aside.

In a large mixing bowl, cream the butter and sweetener with an electric mixer at medium speed until creamy, about 2 minutes. Add the eggs and beat well.

In a separate bowl, sift the flour, baking soda, and salt. Add to the creamed mixture and beat until combined. Stir in the bananas, sour cream, and vanilla. Stir in the nuts if you are using them.

Pour the batter into the loaf pan(s). 

Bake a large loaf for an hour or until the the bread tests done with a toothpick. For the mini-loaves, check after 40 minutes and bake until done.

Turn onto a wire rack and cool.

For the Cafe Treats we cut the slices in half to have smaller servings to offer. 

LEMON BUTTER COOKIES

  "10. I would give them a number 10!" said one of the visitors to the Cafe Treats yesterday after taking a bite of a Lemon Butter Cookie. Now, did she mean 10 out of 10 or 10 out of 5?

The latter is what I'm thinking. 

As soon as some people heard "lemon", they were reaching for them so I assumed they really like lemon. Wouldn't you?

When you bite into the sugary cookie it is a little crispy tasting, but that only lasts a second. Once it is in your mouth, the cookie just melts. Oh ! So good!

I am thankful I decided I was tired of looking at the chair full of stacked cookbooks where I placed them when I decided to move the rack they were in, and replaced them in the rack after I moved it to a different place in the room. I am thankful after checking out several of the cookbooks, I found this recipe in Pillsbury's The Complete Book of Baking cookbook I got at an estate sale, of course, who knows when.

I was trying to find something different for the treats and I only had to go buy the yellow decorator sugar. I had red and green, but since they were lemon cookies, I decided to splurge on the yellow sugar. 

The recipe went together easily and quickly even with having to chill the dough for an hour before baking them. It had been a full day so it felt good to rest for the hour. The recipe made one cookie short of the 3-1/2 dozen cookies sited in the recipe  that it made. Since I only aske everyone bring three dozen of their treats, if I have a couple of extra ones, I will keep them for us. 

That was a nice treat for us! Hope you will give this recipe a try.

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LEMON BUTTER COOKIES

1/2     cup sugar

1/2     cup powdered sugar

3/4    cup butter or margarine, softened

1/4     cup oil

1         tablespoon grated lemon peel

1         tablespoon lemon juice

1         egg

2-1/2 cups flour

1/2     teaspoon cream of tartar

1/2     teaspoon baking soda

1/4     teaspoon salt

Yellow decorator sugar

In a large mixing bowl, beat the sugars, butter, and oil until light and fluffy. (2 minutes while you measure the dry ingredients.) Scrape the sides of the bowl.

Add the lemon peel, lemon juice, and egg; blending well. Scrape the sides of the bowl as needed.

Stir together the dry ingredients - the flour, cream of tartar, baking soda, and salt.

Add to the creamed mixture and mix well. Again scrape the sides of the bowl, as needed.

Cover the bowl with plastic wrap and refrigerate for 1 hour for easier handling. 

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

Place some of the yellow decorator sugar in a small bowl.

Using a tablespoon scoop, scoop our a level scoopful and

roll in the yellow sugar, covering the dough completely.

Place the coated blobs of dough about 2 inches apart on the cookie sheets and bake for about 10 minutes, or until set.

Cookies will be puffed up.

Remove the baked cookies immediately to a wire rack to cool. Cookies will flatten as they cool.

For High altitudes:

Above 3500 feet: decrease the sugar to 1/3 cup and increase the flour to 2-3/4 cups. Bake as directed.