Neiman-Marcus $250 Chocolate Chip Cookies
- 1 cup butter
- 2 cups flour
- 1 teaspoon baking soda
- 1 cup sugar
- 2 1/2 cups blended oatmeal
- 12 ounces chocolate chips
- 1 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 (4 ounce) Hershey Bars (grated)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup chopped nuts (your choice)
- Measure oatmeal and blend in a blender to a fine powder.
- Cream the butter and both sugars.
- Add eggs and vanilla.
- Mix together with flour, oatmeal, salt, baking powder and soda.
- Add chocolate chips, grated Hershey Bar and nuts.
- Roll into balls and place 2-inches apart on a cookie sheet.
- Bake for 10 minutes at 375° or until golden.
http://www.recipezaar.com/Neiman-Marcus-250-Chocolate-Chip-Cookies-Recipe-13307
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Mrs. Hockmeyer’s Banana Bread
Ingredients
- 3 or 4 ripe bananas, smashed
- 1/3 cup melted butter
- 1 cup sugar (can easily reduce to 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Retrieved from: http://www.elise.com/recipes/archives/001465banana_bread.php
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Low-Fat Banana Bread
Ingredients
4 very ripe bananas
1 1/2 cups all-purpose flour
1 cup white sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 egg
2 tablespoons applesauce
Directions
- Mash bananas in a bowl.
- Add all other ingredients and mix well.
- Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).
- Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.
Retrieved from: http://www.recipezaar.com/52206
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Mocha Cappuccino Chocolate Chip Banana Muffins
Ingredients
1 cup butter
1 1/4 cups granulated sugar
1 egg
2 bananas
2 tablespoons instant coffee dissolved in 1/2c warm (not hot) water
1 teaspoon vanilla extract
3 all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup cappuccino baking chips
Directions
Preheat oven to 350 F
Spray muffin tins with baking spray.
In the bowl of a stand mixer with paddle attachment, combine butter and sugar until light and fluffy. Add the egg and combine well. Add the banana and combine well. With the mixer on low speed, slowly add the dissolved coffee, then the vanilla and combine well. Add flour, salt, baking powder and soda and mix just until combined. Add chocolate chips and the cappuccino chips and mix to incorporate. Fill muffin tins 2/3 full and bake for about 20 minutes or until a toothpick inserted in the center contains moist crumbs. Do not overbake. Cool in pan 5 minutes then remove to wire rack to cool completely.
Retrieved from: http://www.therepressedpastrychef.com/home/2008/10/4/mocha-cappuccino-chocolate-chip-banana-muffins.html
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Epicurious Brownies (Carla Rollins)
These brownies can be fudgy or cakey depending on how long you bake them.
Active time: 30 min Start to finish: 2 1/2 hr (includes cooling)
Servings: Makes 16 (2-inch) squares.
2 sticks (1 cup) unsalted butter
8 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 oz walnut pieces, coarsely chopped (1 1/2 cups)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.
Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.
Whisk together flour, baking powder, and salt in a small bowl.
Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.
Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.
Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.
Cooks’ note:
• Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days. We find the flavor to be even better after 1 day.
Retrieved from: http://www.epicurious.com/recipes/food/views/BROWNIES-108700
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Health Nut Blueberry Muffins
INGREDIENTS
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup white sugar
- 1/4 cup oat bran
- 1/4 cup quick cooking oats
- 1/4 cup wheat germ
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup chopped walnuts
- 1 banana, mashed
- 1 cup buttermilk
- 1 egg
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
DIRECTIONS
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
- In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
- Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.
Retrieved from: http://allrecipes.com/Recipe/Health-Nut-Blueberry-Muffins/Detail.aspx
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