Maple-Oat Banana Coconut Bread

I have this thing about bananas. I like them at perfection. One brown spot and I’m hesitant. Several brown spots and I’m repulsed. This is when they are best left in the freezer until I have the time to make some sort of banana bread. The five I had were taking up space for ice cream, so I was suddenly in a baking mood. I turned to one of my favorite food blogs, Pinch of Yum. I like Lindsay because she’s a teacher, like me, and neither of us has TV. Oh yeah, and her recipes rock.

I found her Maple Banana Bread recipe and only tweaked it a little. Mainly because I didn’t have maple flavored extract and I usually must add coconut to any breads/muffins I bake.

Maple-Oat Banana Coconut Bread

Ingredients:

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, soft
2 eggs
3-4 large, ripe bananas
3 teaspoon maple syrup
1 1/2 cups flour
1/2 cup oatmeal
1 teaspoon baking soda
1 cup coconut

Directions:

Mix all ingredients
Add maple syrup
Add last three ingredients and mix until just combined
Pour into a greased 9×5 pan
Bake at 350 for 75 minutes (I left mine for 90 until it was solid throughout)

Since it’s usually just me around here (and even if it weren’t, Nick would never have any because it’s fruit and bread mixed together and that just doesn’t work for him), I have to stop myself from eating a half a loaf in one sitting. So, I slice the loaf, bagging each piece, and freeze them. Then, I can pull one out to take with me to work for a 2nd breakfast. You can tell me how clever I am in the comments.

-Bon Appetit!

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Grandma Roeder’s Sugar Cookies

When I was a kid, my great grandmother, who everyone lovingly called Mamie, would often bake.  I guess it was something she had grown accustomed to doing as a wife and mother during the Depression.  Her sugar cookies were a family favorite.  There was something special about them.  Not that they were always made with love, but they were just different enough from traditional sugar cookies we eat now.  Mamie always packaged them in large tin coffee cans that she had saved.  When she passed away many years ago, at the fulfilling age of 97, I inherited her old rolling pin and cutting board, along with the original sugar cookie recipe.  While a seemingly “simple” recipe, it’s taken me a long time to get it down just right.  To adjust to accommodate the high altitude of Colorado (Mamie was in Texas).  To roll the dough so thin.  To mix the correct amount of cinnamon and sugar.  Once I had it, a buzz spread in the family.  I was suddenly being expected to make them for holidays and birthdays!  Aunts and uncles were shocked  at my spot-on knack for making Mamie’s sugar cookies come alive again!  What can I say.  I guess when you’ve got it, you’ve got it! 

We think of her often.  Especially when we indulge in these fattening little treats.  It’s hard to just have one…

I think Mamie would be proud that her tradition carries on.

Grandma Roeder’s Sugar Cookies

Ingredients:

1/2 cup Crisco
1/2 cup margarine
1 cup white sugar
1/4 cup sour milk (add 1/4 teaspoon vinegar to milk)
1 teaspoon baking soda
pinch of salt
1 egg
1 teaspoon vanilla
3 or more cups of flour
cinnamon/sugar mix for sprinkling (not shown)

Directions:

Beat Crisco and margarine with sugar
Sift flour (I never do…)
Add egg and beat
Add all remaining ingredients
Mix well, adding more flour if needed to make a stiff dough
Refrigerate overnight (like all good cookie recipes ask of us)
Roll out dough, very thin, on a floured board
Sprinkle with a cinnamon/sugar mix
Cut in strips
Bake at 400 until brown (5-8 minutes, depending on your oven)

(didn’t take the first picture quick enough; more than half the can is gone!)

-Bon Appetit!