Homemade Coconut Bon-bons

If you like coconut and chocolate, you’re going to love this candy! My Mother used to make this at Christmas time when I was a child and I always looked forward to helping her. That was several years ago and we didn’t have access to melting chocolate.
The Pecans are optional but I wouldn’t think of making it without them

Ingredients 
2 1/2 cups sweetened shredded coconut
2- 12 oz bags semi sweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla
1/2 cup chopped walnuts
2 sticks butter or 1 cup at room temp
2 lbs powdered sugar
1-2 tblsp shortening, coconut oil or vegetable oil

Directions:
In a large bowl blend together with a mixer the stick of butter with sweetened condensed milk. Add the entire bag of powdered sugar. Mix thoroughly. 

Add the chopped pecans and coconut to the powdered sugar mixture. Mix well with hands or large wooden spoon. Place bowl in the refridgerator for at least an hour. 

Shape into balls about 1-1/2″ or the size of walnuts. Put on a plate and place in the refridgerator for an hour to harden.

Dip in melted chocolate. 

Melt the chocolate in a double boiler (or place a small saucepan inside a larger one and put water in the larger pan.) 

Pick up each piece of candy with a toothpick, one at a time and dip in the melted chocolate. You may need to use another toothpick to push the candy off the first toothpick. Place on wax paper, allow to set. 

If you want to melt the white chocolate and drizzle it over the candy, that adds a nice touch, but I don’t usually do this

Mocha Almond Fudge

Mocha Almond Fudge

Yield: 4 dozen
Ingredients
1 (12 oz.) bag dark chocolate chips
1 (14 oz.) can sweetened condensed milk
1 cup toasted almonds, chopped
2 tablespoons unsalted butter, room temperature
2 teaspoons instant espresso powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/8 teaspoon salt

*

Directions:
Line a 9-inch square baking dish with parchment paper, leaving a 2-inch overhang on both sides.

In a medium saucepan over medium heat, combine chocolate chips with butter and condensed milk and, stirring continuously, cook until mixture is totally melted and smooth. 4-7 minutes.

Once smooth, stir in vanilla and almond extract, and espresso powder and salt.  Fold in toasted almonds and pour mixture into lined baking sheet.

Place in refrigerator and let set at least 3 hours before extracting from baking dish and cutting into squares.

Country Apple Fritter Bread

Country Apple Fritter Bread

Ingredients:
Bread Loaf:
1/3 cup light brown sugar
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk or almond milk
2 apples, peeled and chopped (any kind), mixed with 2 tablespoons granulated sugar and 1 teaspoon cinnamon

optional: 1/2 cup walnuts or pecans

Old-Fashioned Creme Glaze
1/2 cup of powdered sugar
1-3 tablespoons of milk or cream- (depending on thickness of glaze wanted)

Directions:
Preheat oven to 350 degrees. Use a 9x5-inch loaf pan and spray with non-stick spray or line with foil and spray with non-stick spray to get out easily for slicing.

Mix brown sugar and cinnamon together in a bowl. Set aside.

In another medium-sized bowl, beat white sugar and butter together using an electric mixer until smooth and creamy.

Beat in eggs, 1 at a time, until blended in; add in vanilla extract.

Combine and whisk flour and baking powder together in another bowl and add into creamed butter mixture and stir until blended.

Mix milk into batter until smooth.

Pour half the batter into the prepared loaf pan; add half the apple mixture, then half the brown sugar/cinnamon mixture.

Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer and top with remaining apple mixture, then the remaining brown sugar/cinnamon mixture.

Lightly pat apples into batter; swirl brown sugar mixture through apples using knife or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, approximately 50-60 minutes.

To make glaze:
Mix powdered sugar and milk or cream together until well mixed.
Let cool for about 15 minutes before drizzling with glaze.
Serves 8

**Optional:
Substitutions: I've also substituted this with 1/2 cup Greek Yogurt, 1/3 cup milk and add 1/4 teaspoon baking soda instead of 1/2 cup milk as called out in the bread loaf ingredients.
Baking options: Bake 30-40 min. for 2 loaf recipe, 15-20 minutes for muffins or 50 -60 minutes for one full loaf recipe or until toothpick inserted in center comes out clean.

Apple Kuchen

Apple Kuchen

Kuchen is German and translated means cake.

Ingredients:
1 ½ cups all-purpose flour, plus flour for dusting pan
½ cup sugar, plus 1 tablespoon for sprinkling apples
¼ cup raw honey
3 eggs
1 tablespoon grated ginger
2 ounces candied ginger, diced
½ teaspoon grated lemon zest
½ teaspoon salt
2 teaspoons baking powder
3 medium apples, peeled and quartered

For the Glaze:
¼ cup sugar
¼ cup honey
3 tablespoons lemon juice

*

Directions:

Make the cake: Heat oven to 325 degrees and position a rack in the middle of the oven. 

Butter and flour a 9-inch cake pan, preferably a springform pan. 

With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger and lemon zest. 

Whisk together flour, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan. 

With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar. 

Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold. 

Make the glaze: Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. 

Cake will keep for several days, tightly wrapped, at room temperature.

Almond Joy Cookies

  Almond Joy Cookies

Ingredients:
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

*

Directions:
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Sugar Cookies

Sugar Cookies

Ingredients
Cookie:
1 cup butter, softened
¾ cup canola oil
1¼ cup granulated sugar
½ cup powdered sugar
1 Tbsp water
1 tsp almond extract
2 eggs
½ tsp baking soda
½ tsp cream of tater
1 tsp salt
5½ cups of flour

Frosting:
½ cup butter, softened
½ cup light sour cream
5 cups powdered sugar
½ tsp vanilla
food coloring of choice

*

Directions:

Preheat oven to 350 degrees.

In a bowl, cream together the butter, canola oil, granulated sugar, powdered sugar, water, and almond extract. Then add in eggs and blend to combine.
Add in the baking soda, cream of tarter, and salt. Blend to combine.

Then add in flour and blend just until combined,
Shape dough into golf ball sized balls. Place 6-8 on your cookie sheet depending on how large it is. Then dip the bottom of a drinking glass in sugar and then press the golf ball sized dough down until about ½ inch thick and the edges get a crinkly effect.

Bake for 8-10 minutes. This is a little tricky because the cookie will look under done. they really don't get any color to them. They will just look firm. Do not over bake.

Allow cookies to cool and then refrigerate.

For the frosting, cream the butter, sour cream, sugar, and vanilla together until well blended. If needed add a little milk.

Spread frosting over chilled cookies and serve. Makes 2 dozen.

Cinnamon Roll Cake

Cinnamon Roll Cake

Ingredients:

• 3 cups flour
• ¼ tsp. salt
• 1 cup sugar
• 4 tsp. baking powder
• 1½ cups milk
• 2 eggs
• 2 tsp. vanilla
• ½ cup butter, melted

TOPPING

• 1 cup butter, softened
• 1 cup brown sugar
• 2 Tbsp. flour
• 1 Tbsp. cinnamon

GLAZE

• 2 cups powdered sugar
• 5 Tbsp. milk
• 1 tsp. vanilla

Directions:
Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping

In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE

In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

Cranberry Pistachio Shortbread

Cranberry Pistachio Shortbread

Ingredients:

1/2 cup pistachios

2 sticks unsalted butter, at room temp

3/4 cup granulated sugar

1 blood orange, (juice and zest)

2 1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 cup dried cranberries, finely chopped

*

Directions:

Toast pistachios in a 350 degree oven for 10 minutes.  Cool chop and set aside.  Cream butter, sugar and zest on high until fluffy.  Mix in juice.  Beat in flour and salt on low speed until dough forms.  Fold in cranberries abad pistachios.

In wax paper, roll dough into a 2" thick log.  Freeze for 30 minutes.

Roll log in granulated sugar.  Slice into 1/2" thick pieces.  Place on parchment paper lined cookie sheets.  Bake at 350 degrees until sides are lightly brown (12 to 18 minutes) rotating pan once.  Keep cookies on pan for 10 minutes, then place on cooling rack.

Recipe from Cakes and Ale Bakery, Atlanta, GA 

Pistachio-Vanilla Bean Cookies

Pistachio-Vanilla Bean Cookies

Ingredients:
1 cup softened butter
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 vanilla bean
2 cups all purpose flour
1 cup finely chopped salted dry-roasted pistachio nuts
6 ounces white chocolate (with cocoa butter), cut up
2 teaspoons shortening

Directions:
In a large bowl beat butter with an electric mixer on medium to high for 30 seconds. Add sugar, vanilla, and salt. Beat until combined, scraping sides of bowl occasionally. Split vanilla bean in half lengthwise. 

Using the tip of a knife, scrape seeds from vanilla bean halves into butter mixture. Beat until combined, scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in pistachios.

Divide dough in half. Shape each half into a 1 1/2-inch-thick log (about 7 inches long). Wrap each log in waxed paper; twist the ends. Chill for at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. Cut chilled or frozen logs into 1/4-inch slices. Place slices about 1 inch apart on prepared cookie sheets. Bake about 10 minutes or just until firm and browned on the bottoms. Cool on cookie sheets for 1 minute. Transfer to wire racks; cool.

In a heavy small saucepan combine white chocolate and shortening; heat and stir over low heat until melted. Dip half of each cookie into melted chocolate mixture; place on a wire rack over waxed paper and let stand until set.   Makes 56 cookies 1 1/2"

From the Test Kitchen
To Store:

Layer chocolate-coated cookies between sheets 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 before serving.

Ginger Molasses Cookie

Ginger Molasses Cookies

Ingredients
2 cups all-purpose flour
1 stick unsalted butter, room temperature
1/3 cup granulated sugar, plus more for rolling
1/3 cup light or dark molasses
1/4 cup dark brown sugar
1 large egg
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon cardamom
2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon salt

*

Directions
Preheat oven to 375º F.

In a bowl, sift together flour, baking soda, cinnamon, ginger, cloves, cardamom and salt.

In a mixer, cream together the butter and white sugar for 3-4 minutes, then add in molasses, egg and brown sugar. Scrape the sides of the bowl and beat until just combined.

Add in 1/3 cup of dry ingredients at a time to the butter/egg/sugar mixture, until completely incorporated.

Place more white sugar in a separate medium bowl and begin forming cookie balls. Roll each ball in sugar so that it is evenly coated, then place on baking tray. Leave 2 inches between cookies.

Bake for 8-10 minutes, rotating halfway through, until cookies look cracked and just set around the edges. Centers should still be semi-soft. Transfer to wire rack to cool.

Yields 2 1/2 dozen

Cardamom Poached Dried Apricots Dipped In Chocolate

Cardamom-Poached Dried 

Apricots Dipped in Chocolate

The cardamom flavors the apricots, giving them a sophisticated edge while the chocolate gives them zest.

Ingredients:

2 cups water

2 cups granulated sugar
12 pods cardamom, crushed
1 teaspoon ground cardamom
1 pound dried apricots

4 oz. milk chocolate
4 oz. white chocolate

2 oz. white pistachios

*

Directions:

Bring water, sugar, cardamom and ground cardamom to a boil over high heat.  Boil 5 minutes, reduce heat to low and add apricots.  Simmer for 20 minutes or until soft and infused with syrup.  Drain on a rack.

Melt chocolates in to separate bowls over low heat.  Divide apricots into three portions.  With a dipping fork and skewer, dip one third of apricots into milk chocolate, one third into white chocolate and one third into pistachios leaving a little piece of apricot uncovered.

Christmas Stollen

Christmas Stollen

This is a tried and true recipe from a friend whom I went through all twelve grades of school.  Dorothy continued for many years to bake her mother's fruit cake recipe for her mother's friends after her mother passed away.   Today she remembers her friends with this Christmas Stollen.  This is a nice make ahead recipe.

Ingredients

1/2 cup golden raisins
1/2 cup currants
1/2 cup dried cranberries
1/2 cup plus 1 tablespoon brandy or dark rum
1/4 cup diced candied orange peel
1/4 cup diced candied lemon peel
1/8 cup diced candied ginger
1/4 cup slivered almonds
3/4 cup whole milk
1 (1/4 ounce package) active dry yeast
2 tablespoons warm water
3 1/4 cups plus 3 tablespoons all-purpose flour, plus more for dusting
1/3 cup granulated sugar
1/4 teaspoon salt
1 extra-large egg yolk
1/2 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
Confectioners Sugar

Directions:

The night before baking, in a bowl combine the raisins, currants and cranberries with 1/2 cup brandy and let the mixture soak overnight.  In the morning, add citrus peels, ginger and almonds to bowl and set aside.

Make a starter, heat milk in a small pot over low heat until lukewarm, or about 100 degrees.  In a large bowl, whisk yeast with 2 tablespoons warm water, then slowly add warm milk, whisking to break up clumps.  While whisking, slowly add 1 cup flour, stirring until the mixture is homogenous.  Wet a kitchen towel with hot water, wring it out well and use it to cover the bowl.  Set bowl in a warm place with a temp of about 80 degrees and let the least develop for one hour.

Meanwhile, melt butter and pour it into a large bowl. Add sugar and salt, whisking until sugar melts.  Add yolk, whisk until mixture is homogenous, then add lemon zest and nutmeg, whisking to combine.

Once starter is ready, slowly add the butter mixture to it, stirring to combine.  While stirring ad 1 cup flour, then mix in remaining brandy.  Stir in another 1 1/4 cups flour.  If dough becomes to stiff to mix with a spoon, gently knead flour into it.

Turn dough out onto a lightly floured surface and knead until soft, pliable and shiny, 10 minutes.  Form dough into a ball and place in a large buttered bowl.  Cover bowl with a cloth soaked in hot water and wrung out well, and set aside in a warm spot until doubled in size, 1 1/2 to 2 hours.

Once dough has risen heat oven to 350 degrees.  Gently remove dough from bowl and transfer to a lightly floured surface.  Knead dough 2to 3 times, then gently pull and stretch it out until it is as flat as possibleDrain fruit and almonds and mix with 3 tablespoons of flour.  Pour mixture onto dough and roll the whole thing up folding ends over so fruit is encased.  Knead dough to distribute fruit and nuts evenly.  Fruit will fall out of dough at first, just tuck loose pieces back in until everything stays together.  Re-flour work surface to keep dough from sticking.

Divide dough int two pieces.  Pull each piece into a long fairly flat rectangle, about 16 inches long, 5 inches wide and 1 inch thick, the fold loaves in half crosswise so each is now 8 inches long and two inches thick.  Place loaves on a baking sheet lined with parchment paper and bake until the tops are golden brown, about 35 minutes.  Loaves will spread and flatten a bit during baking.

Remove loaves from oven and, while they are still warm, brush with some melted butter.  Cover with a thick dusting of confectioners sugar.  Allow to cool and dust with another thick layer of confectioners sugar. 

*Wrap well in two layers of plastic wrap and let rest at room temperature 1 to 2 weeks before eating to allow flavors to develop.

Pumpkin Bread ~ Adrianna's Recipe 1 and 2

Meet a very special lady I was privileged to call a friend.  Adrianna lived in the small enclave south of the town we resided for forty years.  The residents are descendants of Dutch immigrants.  They have farms widely known for growing beautiful vegetables in very fertile soil which originally were drained bogs resulting muck soil.

I try to follow news from "back home" and was saddened to learn that Adrianna had recently passed away.  In her obituary, it was mentioned how she enjoyed baking cinnamon rolls and pumpkin bread to share with her many friends.  Her daughter Rita was kind enough to share her mother's pumpkin bread recipe.  Notice the "pinch" ingredients.  The secret held by Adrianna Danhoff with Recipe #1 which made her bread so special and tasty.

I also want to share the email from Adrianna's daughter who sent the recipe today.  This validates the kindness which was Adrianna to all who knew her.

Mom started making this about 20 years ago and always  had this bread around when we came to visit. When the  family went on our yearly cottage vacation (last year we  needed 8 cottages) she would make it ahead so she  could give each family a loaf. My sister-in-law froze one out of the last batch mom  made. We cut it into 40 small pieces so everyone could  have a bite when we had our meal during visitation. Since it makes 3 loaves at a time she always had one  for now, one for later and one to give away. Sometimes  she gave all away to family and church family, those  who were sick or recovering or lived alone. It was her  way of sending love and prayers. Rita

Mom’s Pumpkin Bread Recipe #1

Ingredients:
3 c sugar  
1 cup Wesson oil
2 c. canned pumpkin
4 eggs slightly beaten
2/3 cup water
3.5 cups flour
2 teaspoons baking soda
1.5 teaspoons salt
1 teaspoon nutmeg
1 teaspoon cinnamon
Pinch of cloves
Pinch of ginger
1 cup chopped nuts

Directions:
Preheat oven to 350 degrees.

Mix first 5 ingredients in large mixing bowl.

Sift the remaining ingredients together. Add to pumpkin mixture. Makes 2 loaves of bread or 1 loaf and 12 muffins. Bake loaves for 1 hour. Bake muffins for 25 minutes.

Pumpkin Bread Recipe #2

Donna,  I didn't know there were two versions of mom's recipe.  The one I sent was her "old fashion" one with a pinch of this and that.  She did make it more concise 
with actual measurements.  I got that one from my 
sister in law and will add to this email. Sorry for the confusion.  Rita

Ingredients:

2 ½ cups sugar

1 cup vegetable oil

3 eggs

2 cups canned pumpkin (not pumpkin pie mix)

3 cups flour

2 tsp baking soda

1 ½ tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

½ tsp baking powder

2/3  cup water

¾ c raisins

1 tsp lemon juice

Directions:

Mix first 4 ingredients together.

Add dry ingredients alternately with water.

Divide between 2 large or 3 small loaf pans, well greased and floured.

Bake 350 for 1 hour or until toothpick inserted in center comes out clean.

Cool in pans 5 minutes.

Release edges by running a knife around the rim if it doesn’t slide out easily.

Turn onto cooling rack to finish cooling.

HISTORY:

This is the best pumpkin bead ever!! It is Mom's, (Adrianna Danhoff’s) recipe. She didn’t remember where she got it. She’s used it for years. Guess we should have asked her earlier. It’s kind of hard to remember those things later in life.

Thank you Rita.  I will treasure these recipes!

Almond-Walnut Thumbprint Macaroons

Almond-Walnut Thumbprint Macaroons

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker.  Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.

                                         *

Ingredients:

1 ¾ cups blanched almonds 

1 ½ cups walnuts 

1 scant cup sugar 

1 teaspoon ground cardamom 

1 large egg 

2 egg whites 

1 cup of rose water, optional 

½ cup good quality raspberry jam, or 1/2 cup 

   shelled pistachios

                                        *

Directions:

Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. 

Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds. 

Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.

Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each. 

Transfer the baking sheets to the oven and bake for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

Yield: About 3 dozen cookies

Heavenly Healthy Banana Bread

Heavenly Healthy Banana Bread

Who doesn't love banana bread? This moist, tender, richly flavored loaf features whole wheat flour, making this a super (and tasty!) way to increase your family's intake of healthy fiber.

*

Ingredients:
1/2 cup (8 tablespoons) butter
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon vanilla extract
1/4 teaspoon banana flavor, optional
3/4 teaspoon baking soda
1/2 teaspoon salt
3 medium to large bananas, cut into chunks; about 1 pound, before peeling (as weighed at the grocery store)
1/4 cup honey
2 large eggs
2 cups King Arthur Whole Wheat Flour, Premium or 100% white whole wheat flour
1/2 cup chopped walnuts

Directions
Preheat your oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" or 9" x 5" loaf pan. 

In a large bowl, beat together the butter and sugar until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana. 

Beat in the honey and eggs. 

Add the flour, then the walnuts, stirring until smooth. 

Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes. 

Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.

Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
Yield: 1 loaf, 16 to 18 servings.

Tips from our bakers
For banana-pineapple bread, drain a 20-ounce can of crushed pineapple in juice, saving the juice for another use (or to drink). Place the pineapple in a double layer of paper towels, and wring it until it's as dry as can be. Substitute it for one of the bananas in the recipe; you may need to increase the baking time by 5 to 10 minutes. 

Want to dress up the bread's crust — and add flavor, too? Mix 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon; sprinkle evenly over the top of the bread before baking. 

For banana mini muffins, scoop the batter into a mini-muffin pan (in batches), and bake the muffins in a preheated 325°F oven for 10 minutes, or until they test done. Yield: 32 mini muffins.

Recipe Summary:  Hands on time 15 minutes,  Baking time 1 hr to 1 hr and 5 minutes.

White Chocolate Craisin Cookies

White Chocolate Craisin Cookies

Yield: approx. 2 dozen
Ingredients
1 3/4 cups all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup dried cranberries
2/3 cup white chocolate chips
1/2 cup dark brown sugar, packed
1/3 cup sugar
1 large egg
1 1/2 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

*

Directions:
Preheat oven to 350º F and line 2 baking sheets with parchment paper.

Mix together flour, cornstarch, baking soda and salt in a small bowl and set aside.

In a large bowl or mixer, cream together butter and sugars until fluffy and lightened in color. 3-4 minutes.
Beat in egg and vanilla extract, then scrape down sides and beat for another 1 minute.
Gradually mix dry ingredients into the egg mixture and beat until just combined.
Fold white chocolate chips and dried cranberries into dough (it will be thick) and mix until incorporated.

Note: if not making cookies immediately, freeze dough at this stage.
Using a small ice cream scoop or tablespoon, scoop even-sized dough balls and place them on baking sheets.

Place in oven and bake for 8-10 minutes, or until just set. (They will continue to cook and firm up after you take them out of the oven.)
Remove from oven and let cool 10 minutes, then transfer to wire rack to cool completely.

Pecan Pie Muffins

Pecan Pie Muffins

Ingredients:

For the muffins:

1 cup pecans, finely chopped

1 cup brown sugar, packed
1/2 cup flour
2 large eggs
1/2 cup butter, melted
1 teaspoon vanilla

*

For the streusel:
1/2 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
1/4 cup pecans, finely chopped (optional)

*

Directions:
Preheat oven to 350 degrees F.

If you have a food processor, combine the brown sugar and pecans and grind them together in the food processor. (Otherwise, finely chop the pecans by hand.)

Add the pecans, brown sugar, and flour to a large bowl and make a well in the center of the mixture.
In a separate bowl, beat the eggs until foamy and stir in the butter and vanilla. Add the egg mixture to the well in the dry ingredients and stir everything together until combined well.

To make the streusel, put the flour, sugar, cinnamon, butter, and pecans (if desired) into a medium bowl and stir them together with a fork until combined well.

Generously grease your muffin pans and spoon batter into the cups, making sure to only fill each cup 2/3 of the way full.

Sprinkle the pecan streusel on top of each muffin, pressing lightly on each batch of streusel to make sure it sticks to the batter below.

Bake for 20 to 25 minutes or until they pass the toothpick test – place a toothpick into the center of a muffin and if it comes out clean, the muffins are done.

Remove them from oven and take the muffins out of the pan immediately, and place them on wire cooling racks. Serve warm (and consider also serving with cream cheese).

Almond Joy Cookies

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

*

Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.  Yield 5 to 6 dozen cookies.

Soft Vanilla Bean Caramels

Soft Vanilla Bean Caramels

Ingredients:
2 1/2 cups sugar
2 cups heavy cream
3/4 cup light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 stick unsalted butter, cut into tablespoons and 

   softened
1/2 teaspoon kosher salt

*

Directions:
Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving 1 inch of overhang on each of the long sides.

In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil. Cook over moderately high heat, stirring occasionally, until the temperature reaches 233° on a candy thermometer, about 13 minutes. 

Carefully whisk in the butter and salt and cook, stirring constantly, until the caramel is golden and reaches 244° on a candy thermometer, about 7 minutes longer. Carefully pick out and discard the vanilla bean. Immediately pour the hot caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.

Holding the parchment paper overhang, transfer the cooled caramel to a work surface. Using a sharp knife, cut the firmed-up caramel into squares. Wrap each caramel in a square of parchment paper or a candy wrapper and twist the ends to seal. Serve, store or gift the caramels. Make ahead. 

The caramels can be stored in an airtight container in a cool place for up to 1 week.  Makes about 2 lbs.

Peanut Brittle

Peanut Brittle

Daughter Barbara has made this recipe for years. Actually she is known for her delicious peanut brittle. She does not use the raw Spanish peanuts in her recipe but ramps it up a notch with the Deluxe mix of cashews, almonds and pistachios.

Ingredients:

1 cup sugar

1/2 cup light Karo

1/4 teaspoon salt

1/4 cup water

1 cup Deluxe mixed nuts

2 Tablespoons butter, softened

1 teaspoon baking soda

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Directions:

Lightly butter a cookie sheet and set aside. Have all ingredients measured and set aside before beginning as the recipe cooks fast.

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In a heavy 2 quart pan, over medium heat, bring to a boil sugar, corn syrup, salt., and water. Stir until sugar is dissolved. Stir in nuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees, or until a small amount of mixture dropped into a glass of very cold water separates into hard and brittle threads.

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Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. Pour at once onto a cookie sheet. With two forks lift and pull peanut mixture into a rectangle about 14 X 12 inches; cool. Snap candy into pieces.  
Yield: one pound.