Whole Wheat Brown Sugar Banana Bread Pancakes

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk

1 tablespoon vanilla extract

3 large ripe bananas, mashed

2 tablespoons butter, melted

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth. Makes 12 pancakes.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

Submitted by: Sayda Call

Cranberry, Oatmeal and Walnut Cookies

• 10 tbsp butter, softened
• 2/3 cup brown sugar, packed
• 1 1/2 tsp vanilla extract
• 3 tbsp milk
• 2 eggs
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 1/2 cups whole wheat flour
• 1 1/2 cups rolled or old-fashioned oats
• 1 cup dried cranberries
• 3/4 cups chopped walnuts

Preheat oven to 350F.

Cream together butter and sugar. Add eggs, mix until fluffy. Add milk, vanilla extract, baking soda, salt and cinnamon. Mix well. Add flour slowly, mixing thoroughly. Stir in walnuts, oats and cranberries.

Form dough into small balls and place 2" apart on a cookie sheet. Bake for 8 to 10 minutes. Let cool 3 - 4 minutes on the pan, then remove to a rack to cool completely.

Makes 30 - 36 cookies

Cran-Crazy Cookies

Ingredients

• 3/4
  cup butter, softened
• 1-1/2
  cups packed brown sugar
• 2
  teaspoons finely shredded lemon peel
• 1/2
  teaspoon baking soda
• 1/2
  teaspoon baking powder
• 1/4
  teaspoon salt
• 2
  eggs
• 2
  teaspoons vanilla
• 2-1/3
  cups whole wheat flour
• 1-1/2
  cups chopped toasted walnuts*
• 1-1/2
  cups dried cranberries**

directions

1.Preheat oven to 350F. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in walnuts and cranberries.

2.Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 10 to 12 minutes or until edges are lightly brown. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.

3.*Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.

4.**Test Kitchen Tip: To add a slightly different flavor to these cranberry-nut cookies, use orange- or raspberry-flavor dried cranberries.

5.To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.

Makes: 60

Prep: 30 min. Bake: 10 min. per batch Cool: 2 min. per batch

Chocolate Chip Zucchini Cookies

1 cup butter, softened

2 eggs

2 cups sugar

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups grated zucchini

2 cups chocolate chips

1 cup chopped nuts

Heat oven to 350 degrees. Cream butter and sugar. Add eggs, flour, baking powder, baking soda and salt. Add the zucchini, chocolate chips and nuts.

Drop the batter by rounded teaspoonfuls on greased cookie sheets, and bake until cookies are lightly browned on the bottom, 15 to 20 minutes. Makes 60 cookies

Zucchini Bread

3 CUPS FLOUR, SIFTED
1 TABLESPOON CINNAMON
1 TEASPOON SALT
1 TEASPOON BAKING SODA
1/4 TEASPOON BAKING POWDER
3 EGGS, BEATEN
1 CUP SUGAR
1 CUP BROWN SUGAR, FIRMLY PACKED
1 CUP VEGETABLE OIL
1 TABLESPOON VANILLA
2 CUPS ZUCCHINI, GRATED
1/2 CUP NUTS, CHOPPED

Sift flour, cinnamon, salt, baking soda and baking powder. Set aside. In a large bowl, thoroughly beat eggs, sugar, brown suger, vegetable oil and vanilla. Stir in sifted ingredients. Blend in grated zucchini and nuts. Pour into 2 greased and lightly floured 4 1/2" x 8 1/2" loaf tins. Bake at 325 for 60 to 70 minutes. Yield: 2 loaves.

Pumpkin Bread

3 1/2 CUPS FLOUR
1 TABLESPOON BAKING SODA
1 1/4 TEASPOON SALT
1 TEASPOON CINNAMON
1 CUP NUTS, CHOPPED
4 EGGS
3 CUPS SUGAR
2 CUPS PUMPKIN
1 CUP VEGETABLE OIL
2/3 CUP WATER

Sift flour, baking soda, salt and cinnamon. Mix with chopped nuts. Set aside. Thoroughly beat eggs, sugar, pumpkin, vegetable oil and water. Fold in flour mixture. Pour into two greased 4 1/2" x 8 1/2" loaf pans. Bake at 350 for 60 to 70 minutes (until toothpick comes out clean) Yield: 2 loaves.

Tator Tot Casserole

Ingredients:

1 pound of ground beef (lean)

1 bag of frozen tator tots

1 envelope of onion soup mix

1 can of cream of mushroom

1 cup of grated cheddar cheese

Turn on oven at 400 degrees. Place ground beef in a bowl, mix onion soup mix into beef. Then place in a 13 X 9 glass pan, flatten. Then top ground beef with cream of mushroom, tator tots.

Place in oven and bake for 1 hour.

Remove from oven when done and top with grated cheddar cheese.