1) Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
2) Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
3) Flatten with bottom of glass moistened with water and dipped in sugar.
4) Bake at 400°F for 6-10 minutes or just until lightly golden.
1) Preheat oven to 275°.
2) Grease and flour a 9 x 13 pan.
3) In a small bowl, mix mashed banana with the lemon juice; set aside.
4) In a medium bowl, mix flour, baking soda and salt; set aside.
5) In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
6) Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7) Beat in the flour mixture alternately with the buttermilk.
8) Stir in banana mixture.
9) Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10) Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11) For the frosting, cream the butter and cream cheese until smooth.
12) Beat in 1 teaspoon vanilla.
13) Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14) Spread on cooled cake.
15) Sprinkle chopped walnuts over top of the frosting, if desired.
1) Preheat oven to 350°F.
2) Grease an 8 inch square pan or line with foil.
3) In a medium bowl combine melted butter and cocoa and stir until cocoa is dissolved.
4) Add sugar and mix well.
5) Add eggs one at a time and stir until well combined.
6) Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
7) Fold in "WHATEVER FLOATS YOUR BOAT"!
8) Spread in pan and bake for approximately 25 minutes.
9) Cool completely before cutting into squares.
Notes: You can also add 1-2 cup M&M's and 1-2 cup Reese's pieces
1) Preheat oven to 350°.
2) Whisk dry ingredients; set aside.
3) Combine wet ingredients with a hand mixer on low.
To cream, increase speed to high and beat until fluffy and the color lightens.
4) Stir the flour mixture into the creamed mixture until no flour is visible.
5) Add the oats and raisins; stir to incorporate.
6) Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough).
7) Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
8) Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
9) Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
1) Preheat oven to 350°.
2) Lightly grease 9 x 5 loaf pan.
3) In large bowl, combine flour, soda and salt.
4) In separate bowl, cream together butter and brown sugar.
5) Beat and stir in eggs and mashed bananas until well blended.
6) Stir banana mixture into flour mixture; stir just to moisten.
7) Pour batter into prepared loaf pan.
8) Bake in preheated oven for 60-65 minutes until a toothpick inserted into center of loaf comes out clean.
9) Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Note: Bananas must be really riped.
1) Finely crush the bananas.
2) Cream together butter and sugar.
3) Add eggs and crushed bananas. Combine well.
4) Sift together flour, soda and salt. Add to creamed mixture.
5) Add vanilla.
6) Pour into greased and floured loaf pan.
7) Bake at 350 degrees for 60 minutes.
8) Keeps well, refrigerated.
1) Set oven to 350 degrees F.
2) Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
3) In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4) Pour into prepared baking pan/s.
5) Generously spread brown sugar and cinnamon on top.
6) If desired sprinkle chopped walnuts or pecans over top.
7) Drizzle melted butter over top.
8) Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.
Notes: You can either use vanilla or almond extract. The egg is also optional. For the topping use half cup brown sugar (you can use more or less, according to your taste), 1-2 teaspoon cinnamon, 1/4 cup melted butter and chopped walnuts or pecans (optional).
1) Preheat your oven to 450°F.
2) Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3) Cut the butter into chunks and cut into the flour until it resembles course meal.
4) If using a food processor, just pulse a few times until this consistency is achieved.
5) Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.
6) Turn the dough out onto a floured board.
7) Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
8) Use a round cutter to cut into rounds. You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
9) Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
10) Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.
Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
The dough must be handled as little as possible or you will have tough biscuits.
I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
You also must pat the dough out with your hands, lightly.
Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.
1) In a large bowl, mix the flour, baking soda, baking powder, and salt.
2) Mix bananas, sugar, egg (lightly beaten) and melted butter.
3) Stir into dry mixture just until moistened.
4) Fill muffin cups 3/4 full.
5) Combine brown sugar, flour, and cinnamon topping ingredients.
6) Cut in cold butter until crumbly.
7) Sprinkle over muffins.
8) Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done.
9) Cool in pan for 10 minutes.
Note: For the topping you will need 1/3 cup packed brown sugar, 1 tablespoon flour, 1/8 teaspoon cinnamon (to taste), 1 tablespoon cold butter and 1/4 cup nuts (optional).