Sour Cream Banana Bread

1/2 c. butter
2 eggs
1 c. white sugar
1 tsp. vanilla extract
1 c. ripe mashed bananas
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
1-1/2 c. sifted flour
1/2 c. chopped walnuts (optional)
Preheat oven to 350°F.

Mix: butter, eggs, sugar, vanilla in a bowl and mix until creamy.

Add: bananas, cinnamon and mix well.

Add: baking soda, salt, sour cream, flour, mix until all smooth.

Pour into a greased and floured loaf pan.

Bake at 350°F for 1 hour until done.

Yogurt Banana Bread

1¾ cups all purpose flour
1½ tsp baking powder
6 tbsp butter, plus more for the pan
2/3 cup packed light brown sugar
3 ripe bananas
½ cup plain low fat yogurt
2 large eggs
¾ cup walnuts, chopped

Special equipment:
8 × 4 in (20 × 10cm) loaf pan


Prepare ahead: Will keep for up to 1 week in an airtight container.

1. Preheat the oven to 350°F (180°C). Butter the loaf pan and line the bottom with wax paper. Sift the flour and baking powder together into a bowl. Add the butter and use your fingertips to rub it in until the mixture resembles bread crumbs. Stir in the sugar.

2. Mash the bananas with a fork'you should have 1 cup. Add the bananas, yogurt, and eggs to the flour mixture and stir until combined. Stir in the walnuts. Spread in the pan.

3. Bake for 1¼ hours, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire cake rack and let cool 5 minutes. Invert onto the rack, remove the paper, and cool completely.

Downeast Maine Pumpkin Bread

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.3g | Cholesterol: 35mg

Almond Bark

* 1/2 cup chopped almonds
* 2 cups white chocolate chips
* 1 tablespoon shortening

DIRECTIONS

1. Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat.
2. In a metal bowl over a pan of simmering water, melt chocolate chips and shortening until smooth. Remove from heat and stir in 1/2 the toasted almonds. Spread onto the prepared baking pan. Sprinkle with remaining almonds, and chill 30 minutes, or until solid. Break into bite-size pieces to serve.

Bacon Cupcakes

I found this recipe over all over the net originated with a
blog called Vanilla Garlic.

What You'll Need...
4 1/2 tablespoons of butter, room temperature
1/2 tablespoon of bacon drippings (left in the fridge to become solid)
1 egg
5 tablespoons of brown sugar
4 tablespoons maple syrup
1 1/4 cup of self rising flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
tiny tiny pinch of kosher salt
1/4 cup of milk
1/4 cup of minced bacon, cooked and drained

What You'll Do...

1) Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.

2) Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.

3) Add the egg and beat until incorporated.

4) Sift the flour, salt, baking soda and powder together.

5) Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.

6) Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.

Maple Syrup Frosting
What You'll Need...
4 tablespoons of butter
2 tablespoons of maple syrup
1 cup of powdered sugar
turbinado sugar (optional, but recommended)
coarse grain sea salt (optional, but recommended)

What You'll Do...
Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.

APPLE OATMEAL COOKIES

1/2 c. butter, softened
1/2 c. honey
1 egg
1 tsp. vanilla
3/4 c. flour, unsifted
1/2 tsp. baking soda
3/4 tsp. cinnamon
1 med. apple, finely chopped
1 1/2 c. oatmeal

Beat butter, honey, egg and vanilla together. Mix flour, baking soda and cinnamon together. Add egg to mixture. Add apple. Mix well. Stir in oatmeal. Drop by spoonfuls on greased cookie sheet and bake at 375°F for 10 minutes.

Spiced Apple Cookies

½ c. shortening*
1 1/3 c. dark brown sugar
1 egg
¼ c. whole milk
2 ¼ c. all-purpose flour
1 t. baking soda
1 t. ground cinnamon
½ t. ground cloves
½ t. ground nutmeg
½ t. salt
1 c. chopped walnuts
1 c. unpeeled apple, finely chopped (I use a juicy, sweet variety like McIntosh)

1. Preheat oven to 350.
2. Beat together shortening and brown sugar until full combined. Add egg and milk and mix ingredients well.
3. In a separate bowl combine flour, soda, cinnamon, cloves, nutmeg and salt. With the mixer on low, slowly add dry ingredients, scraping down the sides as necessary, until everything is fully combined.
4. Stir chopped apple and walnuts into the batter with a wooden spoon.
5. Drop cookies by rounded teaspoonfuls about 2-inches apart on a cookie sheet lined with Silpat or parchment paper. Press the tops of the cookie down with your top two fingers so they are slightly flattened.
6. Bake for 12-14 minutes or until cookies hold their shape and are slightly browned on the edges.

Crispy Salted Oatmeal White Chocolate Cookies

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Peanut Butter and Honey Crisp Rice Squares

1 cup peanut butter
3/4 cup honey
1 teaspoon vanilla
3 cups crisp rice cereal
1 cup chocolate chips (optional)

1. Combine peanut butter, honey and vanilla in a heavy saucepan. Heat on medium-high heat until it just starts to bubble, stirring constantly.
2. Remove from heat.
3. Add crisp rice, and stir until coated.
4. If using chocolate chips, transfer to a mixing bowl, and carefully fold in chocolate.
5. Press into a greased 8" or 9" square pan.
6. Wait until completely cooled to cut.


Read more: http://www.food.com/recipe/peanut-butter-and-honey-crisp-rice-squares-413387#ixzz1dQ3B0NCu

Peanut Crunch Balls

2 cups Ghirardelli® Milk Chocolate Chips
2 cups Ghirardelli® Semi-Sweet Chips
1 stick butter, melted
2 cups peanut butter, chunky
1-1/2 cups peanut butter, smooth
3 cups rice krispies
3 cups confectioners sugar
2 teaspoons Karo syrup (clear)
2 tablespoons Vegetable oil
Peanuts, crushed (optional)

In a large bowl, mix melted butter, peanut butter, rice krispies, sugar and karo syrup. Line cookie sheets with wax paper. Scoop and roll into 1” balls and refrigerate for at least 4 hours. Melt chocolate in double boiler, adding ½ teaspoon of vegetable oil at a time, until dipping consistency. Dip balls in melted chocolate and place back on wax paper lined cookie sheet and refrigerate until chocolate is set.

Read More http://www.epicurious.com/recipes/food/views/Peanut-Crunch-Balls-368129#ixzz1dQ0x9mUS

Honey Crunch Cookies Recipe

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 eggs
1 cup flaked coconut
1 cup butterscotch chips
4 cups crisp rice cereal

1. Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy.
2. Add honey, a little at a time, beating well after each addition.
3. Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
4. Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: about 5 dozen.

Nutritional Analysis: 2 cookies equals 196 calories, 10 g fat (7 g saturated fat), 31 mg cholesterol, 181 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.

Saltine Toffee

35 saltine crackers
1/2 c (1 stick) butter
1/2 c firmly packed light brown sugar
8 (8 squares) semi-sweet baking chocolate, chopped (you can also use 8 oz. of chocolate chips)
1 c chopped walnuts or pecans

1. Preheat oven to 400°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place saltines in even rows on lined baking pan.
2. Melt butter and sugar in saucepan over medium heat. Continue cook on medium-high heat until butter is completely melted and mixture is well blended, stirring frequently. Bring to boil; boil 3 min. without stirring. Spread evenly over crackers. (Note: this is the only tricky part. A friend advised that if you use a full cup of butter it's much easier to spread but I've stuck to the 1/2 cup measure).
3. Bake for 7 minutes. Remove from oven and sprinkle with chopped chocolate or chips is using and allow to stand about 5 minutes so chocolate can melt.
4. Spread melted chocolate evenly over ingredients in pan; sprinkle with nuts. Cool and break into pieces. Store pieces in refrigerator.

Chocolate Nut Cranberry Clusters

8 oz good quality dark chocolate chips (although i've used nestles semi sweet chocolate chips and they are still very good)
1 c coursley chopped walnuts, pecans or almonds (make sure the pieces are not too small)
1/2 c dried cranberries (craisins) or you can use raisins

1. Line a small baking sheet with waxed paper.
2. Place chocolate chips in a 2 cup pyrex measuring cup and microwave on 50% power for approx 25 seconds - then stir well. Continue doing this until the chocolate chips are almost completely melted - reducing the time as you go. Be careful to not let the chocolate burn.
3. Add the nuts and dried cranberries to the melted chocolate and mix well.
4. Drop tablespoon fulls of the chocolate mixture onto the waxed paper covered cookie sheet.
5. Place in frig for at least 15 minutes. Enjoy.

Oreo Cookie Balls

1-18oz. pkg oreo cookies (regular size, 3 rows of cookies)
1-8oz. pkg cream cheese-block
4 oz white chocolate almond bark

1. Add oreos to food processor and blend until fine.
2. Add cream cheese to oreo crumbs and blend until dough-like.
3. Chill mixture for 15 minutes then roll into bite-size balls. Chill balls for 15 minutes.
4. Melt almond bark in microwave according to package directions. Dip chilled oreo balls in melted chocolate using fork so chocolate can "drip off". Set covered cookie balls onto waxed paper and let set aprox. 30 minutes. If using sprinkles or decorative sugars do so before chocolate sets. I usually do a dozen at a time sprinkling after each dozen.

Make Your Own Bark

Choose a flavor:

Rocky Road
1-1/2 pkg. BAKER’S Semi-Sweet Chocolate, melted
1/3 cup coarsely chopped HONEY MAID Grahams
1/3 cup chopped PLANTERS Peanuts
1/3 cup JET-PUFFED Miniature Marshmallows

Pretzel
1-1/2 pkg. BAKER’S Semi-Sweet Chocolate, melted
1/3 cup chopped pecans
1/3 cup chopped pretzels

Peppermint
1-1/2 pkg. BAKER’S White Chocolate
1 cup crushed peppermint candies

1. MIX ingredients.
2. SPREAD onto parchment paper-lined baking sheet.
3. REFRIGERATE 1 hr. or until firm.
4. BREAK into pieces

Two-Layer Fudge

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup chopped PLANTERS Walnuts
1 tsp. vanilla 1 pkg. (6 squares) BAKER'S White Chocolate

1. MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
2. ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.
3. MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.

Chocolate-Raspberry Thumbprints

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam

1. HEAT oven to 375°F.
2. MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
3. ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
4. BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.

Holiday Jewel Bark

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1/2 cup dried cranberries, divided
1/2 cup dried apricots, chopped, divided
1/2 cup PLANTERS Mixed Nuts, chopped, divided

1. MICROWAVE chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is melted, stirring after each minute. Add half each of the cranberries, apricots and nuts; mix well.
2. SPREAD onto waxed paper-covered baking sheet. Sprinkle with remaining fruit and nuts. Refrigerate until firm.
3. BREAK into pieces.

NILLA Tiramisu Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each)
BAKER’S White Chocolate, melted
2 squares BAKER’S Semi-Sweet Chocolate, melted

1. MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

2. SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

3. REFRIGERATE 1 hour or until firm.

NILLA Turtle Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 NILLA Wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

1. MIX first 3 ingredients until well blended.
2. SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow, waxed paper-lined pan. Sprinkle with nuts.
3. REFRIGERATE 1 hour or until firm.
4. Gift it: LAYER cookies in ZIPLOC® Holiday containers, wrap with ribbon and top with a bow.

10 Cookbooks Everyone Should Own

Nope, don't have them yet, but seems like an excellent list. As soon as I can, think I'll start getting them!

10 Cookbooks Everyone Should Own