Banana Bread
Heather

1 ½ cups sugar
½ cup shortening
2 eggs
1 tsp vanilla
3 cups flour
2 tsp baking soda
½ tsp salt
2/3 cups sour milk
3 – 4 very ripe bananas
½ cup chopped walnuts

Cream shortening and sugar. Add eggs and vanilla. Sift flour, baking soda and salt together. Add the dry mixture into the creamed mixture while alternating with sour milk and smashed bananas. Pour into 2 lightly greased loaf pans. Bake at 325 degrees for 1 hour.

Zucchini Bread
Heather

3 eggs, beaten
1 cup oil
2 cups sugar
2 cups shredded zucchini
2 tsp vanilla
3 cups flour
1 tsps each baking soda, salt, and cinnamon
½ cup chopped nuts

Mix in order given, don’t mix too much, just until wet.
Pour into greased loaf pans (or 4 mini pans). Bake at
325 degrees for 1 hour or until a toothpick comes out clean.

Mookies
Heather
 
1 1/3 stick of margarine
2/3 tbsp vanilla
1 egg
2/3 tsps each baking powder and soda
2 cups flour
2/3 cup choc chips
2/3 cup dark brown sugar
1/3 cup sugar

Gently mix all the ingredients together (wet and dry) until smooth (don’t over mix). In a large muffin pan, spoon one heaping tablespoon of batter into each cup. Bake at 350 degrees for 13- 18 min.

PB Chocolate Cookies

Peanut Butter Choc Chip Cookies
Heather


2 cups shortening
4 large eggs
3 ½ - 4 cups flour
1 ½ cups sugar
1 ½ cups brown sugar
2 tsp each baking powder, baking soda, and salt
2-3 tbsp milk
½ cup peanut butter
1 – 12oz. choc chips

Cream sugars, shortening, eggs and peanut butter. Add baking soda, powder and salt. Add flour a little at a time until dough is stiff and then add the mild until it is just right. Scoop drops onto nongreased cookie sheet and bake @ 375 degrees for 11 – 14 minutes.

Southern Living Buttermilk Biscuits

I found this recipe when we were living in Texas and used to make these yummy biscuits. I used self-rising white flour and used the quickie way to make buttermilk = milk and a few tbsp. of vinegar...there is a ratio and I'll look for it and post it later.

From Southern Living,
"OUR BEST BUTTERMILK BISCUITS"

1/2 cup cold butter
2 1/4 cups self-rising soft-wheat flour
1 1/4 cups buttermilk
Self-rising soft-wheat flour
2 tablespoons melted butter

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 X 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 X 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly roll pan. (Dough rounds should touch.)

4. Bake at 450* for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 tablespoons melted butter.

Makes about 2 dozen.

NO BAKES
Chocolate Peanut Butter Oatmeal No Bake Cookies

(I "borrowed" this pic and I can't remember from who...sorry)
Yield: 2 to 3 dozen, depending on how large you make them

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.
2. Bring to a rolling boil and let boil for 1 minute.
3. Remove from heat.
4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.
5. Drop by heaping tablespoons onto wax paper.
6. Let cool until set.
If you cook it longer than one minute it can get too crumbly so sometimes I pour the mix into a bowl then add the peanut butter, vanilla and oats…chopped walnuts are especially good in them too!

Cornucopia Salad

This salad is from my friend Jaimee...it's the best!

Salad ingredients:
- ½ head green leaf lettuce (I like to use the spring mix plus romaine)
- ½ head romaine lettuce
- 4 green onions, chopped
- 1 11oz. can mandarin oranges
- 1 apple, diced
- ¼ cup dried currants or Crazins (dried cranberries)
- ½ cup crumbled bleu cheese (or feta)
- ½ cup candied pinenuts or sliced almonds (instructions below)

Candied nuts:
- ½ cup nuts
- 2 Tablespoons sugar
Put both into skillet. Low/med heat. Sugar will start to melt. Stir to coat the nuts. Stir often to avoid burning. Cook until nuts are lightly browned.Remove from heat and immediately pour nuts onto a plate or tin-foil to cool. Make sure nuts are spread out from each other, or they will stick together.

Dressing:
- ½ teaspoon salt
- ¼ cup oil
- 1 Tablespoon fresh parsley (or 1 teaspoon dried)
- 2 Tablespoons sugar
- 2 Tablespoons white wine vinegar
Mix together, set aside.

Just prior to serving, put all of the salad ingredients into a large bowl. Add the candied nuts and toss with the dressing just prior to serving. Serves 6.

The following additions are really tasty if you like meat, celery or avocados.
- 1 cup chopped celery
- 1 avocado cut into chunks
- 3 chicken breast halves, cooked and shredded
- 1 cup diced peppers (red, orange, or yellow)