BANANA OATMEAL COOKIES
Ingredients:
*1 cup butter (2 sticks) softened
3/4 cup brown sugar
1/2 cup granulated sugar
*1 cup bananas (about 2 bananas)
*2 eggs
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon baking soda
1/2 teaspoond salt
2 cups all-purpose flour
*3 cups old-fashioned oatmeal
Directions:
Combine the cinnamon, nutmeg, baking soda, salt, and flour in a large bowl. Set aside.
In a separate bowl, mix the softened butter, brown sugar, granulated sugar, and vanilla extract with an electric mixer.
Mash up the bananas using a potato masher or a fork and add it to the butter mixture along with 2 eggs. Beat on medium speed until combined. Add the flour mixture and oatmeal to the butter and mix until all the ingredients are well incorporated.
Line a baking sheet with parchment paper and scoop out mounds of the dough. Bake at 35- degrees 10-15 minutes.
Carrot Cake – Alton Brown
Ingredients:
unsalted butter for the pan
2 1/2 cups all-purpose flour, plus extra for the pan
*6 medium carrots, grated
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup brown sugar, firmly packed
*3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows.
Directions:
Preheat oven to 350 degrees. Grease and butter a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper and set aside. Put the grated carrots into a large mixing bowl and set aside. Sift together the flour , baking powder, baking soda, spices, and salt. Add this mixture to the carrots and toss until the carrots are well-coated with the flour mixture. Combine the sugar, brown sugar, eggs and yogurt and drizzle in the vegetable oil while stirring. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees for another 20 minutes or until the cake reaches 205-210 degrees in the center. Remove the pan from the oven and allow the cake to cool for 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow the cake to cool completely. Frost with cream cheese frosting after the cake has cooled completely.
CREAM CHEESE FROSTING:
8 ounces of cream cheese
*2 ounces butter, room temperature
1 teaspoon vanilla extract
9 ounces (2 cups) sifted powdered sugar
In the bowl of a stand mixer with a paddle combine the butter and cream cheese blend the mixture on medium speed until just blended. Add the vanilla and beat. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Refrigerate for 5-10 minutes before frosting the cake. Yield: approximately 2 cups.
Apple Hand Pies
These are a flaky puff pastry squares filled with homemade (easy) apple pie filling.
Filling Ingredients:
*3 2/3 cups thinly sliced and peeled Granny smith apple, (any apple will do)
1 3/4 teaspoons lemon juice
1 cup granulated sugar
3 tablespoons + 1 teaspoon cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 cups water
Pastry ingredients:
*1 egg yolk
2 tablespoon water
1 pound puff pastry, thawed
For the Filling:
place the peeled and sliced apples in lemon juice and stir to coat. Set aside. Combine the sugar, cornstarch, cinnamon, salt nutmeg, and water in a saucepan. Bring to a boil. Boil for 2 minutes, stirring constantly. Add the apple and return to a boil. Reduce heat, Cover and simmer until the apples are tender, about 6 minutes. Set aside to cool.
To assemble:
Make an egg wash by whisking the egg yolk and 2 tablespoons water with a fork. With a rolling pin, roll out the pastry halves to 1/8 inch thick. Cut each half into 4-5 rectangles. Place 1-2 tablespoons of the apple filling on half of one side of each pastry rectangle. Brush the edges of the pastry with the egg wash fold pastry in half, sealing i the apples. Press the edges together then crimp with a fork. Place on cookie sheet(s) covered with parchment paper. Chill in refrigerator for 30 minutes.After 30 minutes, preheat oven to 375 degrees and pull out the cookie sheet(s) from the fridge. Brush tops with egg wash. Slice about 3 vents in the top of each pie to allow steam to escape. Bake for 20-25 minutes or until golden and the pastry is cooked through. Makes 8-10 pies. Can cut recipe in half to make 4-5 hand pies if desired. enjoy.
Luscious Lemon Cake
Using a boxed cake mix and instant pudding makes this cake really easy to prepare, and it is soooo delicious! Leave it overnight in the refrigerator and it gets even better, softer with a rich taste.
For the Cake:
*1 box of yellow cake mix (15.25 oz.)
1 box of instant lemon pudding mix (3.4 oz)
3/4 cup water
3/4 cup oil
*4 eggs
For the syrup:
2 cups powdered sugar
1-inch pan
1/3 cup lemon juice
*2 Tablespoons butter, melted
2 tablespoon water
Preheat oven to 350 degrees. Grease a 9 x 13-inch pan
Beat the eggs in a large bowl with an electric mixer. Add the cake mix, pudding mix, water, and oil and mix until well combined. Pour the cake batter into a baking pan. Bake in the preheated over for 30-35 minutes, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare the syrup.
Syrup: Ina bowl, combine the melted butter, lemon juice and powdered sugar.
When the cake is done. poke holes all over the cake with a skewer (or a fork) then pour the syrup over the warm cake. Let it cool completely in the pan before serving.
*Likely available at Caritas Outreach Ministries.