Preheat the oven to 350, rack in the middle position.
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar
2 cups white sugar
4 eggs - beaten
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsps vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
4 cups flour ( I used half whole wheat flour and half white flour)
3 cups craisins
3 cups rolled oats
Preheat oven to 350 degrees. Melt butter in a large microwave safe bowl. Add sugars and let cool a bit. Add eggs, baking powder, baking soda, salt, vanilla, cinnamon, and nutmeg. Add flour and mix. Then add cranberries and oats and mix everything up. The dough will be quite stiff.
Drop by teaspoon onto a greased cookie sheet, 12 to a sheet.
Bake at 350 for 12-15 minutes. Cool on cookie sheet for 2 minutes. Remove to rack until cool.
Yield: about 10 dozen depending on cookie size.
This dough freezes well if you roll it in foil and put the rolls in a freezer bag.
This is another recipe from the mystery series I'm reading. I added chocolate chips to half the batch and though I couldn't taste any myself, the rate at which they disappeared makes me confident they were very tasty.
Showing posts with label Cookies. Show all posts
Showing posts with label Cookies. Show all posts
Wednesday, June 24, 2009
Cinnamon Crisps
Preheat oven to 325 with rack in middle position.
Ingredients
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)
dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon
In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.
Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.
Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.
Yield: aproximately 6 dozen, depending on cookie size.
I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.
Ingredients
2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)
dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon
In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.
Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.
Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.
Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.
Yield: aproximately 6 dozen, depending on cookie size.
I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.
Saturday, January 31, 2009
Peppermint Coated Pretzels (Lindsey)
Ingredients
1 16 oz. package pretzel nuggets( they used Snyder's Sourdough)
2 16 oz. packages vanilla bark coating squares, coarsly chopped.
2 cups (12 oz package) white chocolate morsels
1 4 oz package white chocolate baking bars broken into pieces.
1 16 oz package hard peppermint candies crushed and divided (about 2 cups)
1/2 teaspoon peppermint extract
Procedure
* combine first 4 ingredients in slow cooker
* cover and cook on LOW 2 hours. Stir chocolate mixture; add 1 1/4 c. crushed peppermint candies and extreact, stirring well to coat.
*drop pretzel mixture by heaping tablesppons onto wax paper. Sprinkle remaining 3/4 c.crushed peppermint candies evenly on pieces before they set. Let stand until firm.
1 16 oz. package pretzel nuggets( they used Snyder's Sourdough)
2 16 oz. packages vanilla bark coating squares, coarsly chopped.
2 cups (12 oz package) white chocolate morsels
1 4 oz package white chocolate baking bars broken into pieces.
1 16 oz package hard peppermint candies crushed and divided (about 2 cups)
1/2 teaspoon peppermint extract
Procedure
* combine first 4 ingredients in slow cooker
* cover and cook on LOW 2 hours. Stir chocolate mixture; add 1 1/4 c. crushed peppermint candies and extreact, stirring well to coat.
*drop pretzel mixture by heaping tablesppons onto wax paper. Sprinkle remaining 3/4 c.crushed peppermint candies evenly on pieces before they set. Let stand until firm.
Granola Bars (Carla)
Ingredients
And if you want to make the yummiest granola bars you've ever had...
Granola Bars
1 cup of the above granola
1 cup coconut, shredded
1 cup rolled oat flakes
1 cup flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
1/2 cup raisins
1 egg (or egg replacer)
1/2 cup oil
2 tbsp sesame seeds
Procedure
Preheat oven to 350F. In a large bowl stir together the granola, coconut, oat flakes, flour, baking powder and salt. Stir in the sugar, raisins, egg (or egg replacer) and oil. Mix together well. Spread mixture into an 8x8 pan. Sprinkle top evenly with sesame seeds. Bake for 18-20 minutes. Cut into bars.
And if you want to make the yummiest granola bars you've ever had...
Granola Bars
1 cup of the above granola
1 cup coconut, shredded
1 cup rolled oat flakes
1 cup flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
1/2 cup raisins
1 egg (or egg replacer)
1/2 cup oil
2 tbsp sesame seeds
Procedure
Preheat oven to 350F. In a large bowl stir together the granola, coconut, oat flakes, flour, baking powder and salt. Stir in the sugar, raisins, egg (or egg replacer) and oil. Mix together well. Spread mixture into an 8x8 pan. Sprinkle top evenly with sesame seeds. Bake for 18-20 minutes. Cut into bars.
Friday, January 30, 2009
Ultimate Chocolate Chip Cookies (AmyB)
Ingredients
(Now, this isn't a holiday recipe, per se, and it isn't a family original. This recipe came from the Crisco box, and I have to say, these are the BEST chocolate cookies you will ever make. Using shortening in lieu of butter helps them keep their shape. This is one of the first recipes I can remember making on my very own!)
3/4 cup butter flavor Crisco
1-1/4 cup firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup chopped pecans (optional, but I highly recommend them )
Procedure
Heat oven to 375. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Mix flour, salt and baking soda into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls of dough 3 inches apart onto greased baking sheet. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Yield: 3 dozen cookies, minus a few since this dough is about the most delicious cookie dough I've ever encountered. :)
(Now, this isn't a holiday recipe, per se, and it isn't a family original. This recipe came from the Crisco box, and I have to say, these are the BEST chocolate cookies you will ever make. Using shortening in lieu of butter helps them keep their shape. This is one of the first recipes I can remember making on my very own!)
3/4 cup butter flavor Crisco
1-1/4 cup firmly packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 egg
1-3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup chopped pecans (optional, but I highly recommend them )
Procedure
Heat oven to 375. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Mix flour, salt and baking soda into creamed mixture just until blended. Stir in chocolate chips and pecans. Drop rounded tablespoonfuls of dough 3 inches apart onto greased baking sheet. Bake at 375 for 8-10 minutes. DO NOT OVERBAKE! Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely. Yield: 3 dozen cookies, minus a few since this dough is about the most delicious cookie dough I've ever encountered. :)
Thumbprint Cookies (Danielle)
Ingredients
1 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
jelly or jam of your choice
Procedure
In large bowl of mixer with mixer at medium speed, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually add flour and salt until well blended. Refrigerate dough 1 hour.
Preheat oven to 350. Work with only 1/4 of dough at a time; keep remaining refrigerated. Roll dough into 1-inch balls. Place on ungreased cookie sheet about 2 inches apart. Using your thumb or the end or a wooden spoon make a depression in the center of each. Bake for 10 minutes. Remove cookies from oven. make the depression again. Fill each depression with 1/4 teaspoon jelly or jam and return to oven to bake 5 more minutes. Cool on wire rack. Makes about 4 dozen.
1 cup unsalted butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt
jelly or jam of your choice
Procedure
In large bowl of mixer with mixer at medium speed, cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually add flour and salt until well blended. Refrigerate dough 1 hour.
Preheat oven to 350. Work with only 1/4 of dough at a time; keep remaining refrigerated. Roll dough into 1-inch balls. Place on ungreased cookie sheet about 2 inches apart. Using your thumb or the end or a wooden spoon make a depression in the center of each. Bake for 10 minutes. Remove cookies from oven. make the depression again. Fill each depression with 1/4 teaspoon jelly or jam and return to oven to bake 5 more minutes. Cool on wire rack. Makes about 4 dozen.
Snickerdoodles (Jen)
Ingredients
1 cup shortening
1 1/2 cups sugar
2 eggs
1 or 2 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
cinnamon & sugar mix.
Procedure
Combine all ingredients. Chill dough 1 hour.Roll into little balls. Roll balls into a mixture of cinnamon & sugar
Bake at 400 8-10 min.
1 cup shortening
1 1/2 cups sugar
2 eggs
1 or 2 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp soda
1/2 tsp salt
cinnamon & sugar mix.
Procedure
Combine all ingredients. Chill dough 1 hour.Roll into little balls. Roll balls into a mixture of cinnamon & sugar
Bake at 400 8-10 min.
Santa Claus Cookies (Melinda)
Ingredients
2 packages (6 oz. each) white baking Chocolate, chopped
1 package Nutter Butter Sandwich Cookies
Red Colored Sugar
32 Vanilla or White Chips
64 mini Chocolate Chips
32 red hots, or use mini chocolate chips (for nose)
Procedure
**In heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into the melted chocolate. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of Chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.
**Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and red hot candy or another mini chip for nose. Place on waxed paper until chocolate sets. Makes 32 cookies
2 packages (6 oz. each) white baking Chocolate, chopped
1 package Nutter Butter Sandwich Cookies
Red Colored Sugar
32 Vanilla or White Chips
64 mini Chocolate Chips
32 red hots, or use mini chocolate chips (for nose)
Procedure
**In heavy saucepan over low heat, melt white chocolate, stirring occasionally. Dip one end of each cookie into the melted chocolate. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of Chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.
**Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and red hot candy or another mini chip for nose. Place on waxed paper until chocolate sets. Makes 32 cookies
Pecan Tassies (Danielle)
Ingredients
Crust:
1/4 lb butter
3 oz cream cheese
1 cup flour
Filling:
3/4 cup light brown sugar
1 tablespoon melted butter
1 teaspoon vanilla
1 egg beaten
1/2 cup chopped pecans
Procedure
Crust Ingredients:
Mix like pie crust. Roll into small balls and press into tassie baking pan. Fill halfway with the following mixture.
Filling Ingredients:
I always melt the sugar and butter together on the stove and stir in the vanilla, egg and nuts.
Bake at 350 for 15 min.
*Aside from my Gram's sugar cookies these are my favorite! They are like a tiny pecan pie, yummy!
Crust:
1/4 lb butter
3 oz cream cheese
1 cup flour
Filling:
3/4 cup light brown sugar
1 tablespoon melted butter
1 teaspoon vanilla
1 egg beaten
1/2 cup chopped pecans
Procedure
Crust Ingredients:
Mix like pie crust. Roll into small balls and press into tassie baking pan. Fill halfway with the following mixture.
Filling Ingredients:
I always melt the sugar and butter together on the stove and stir in the vanilla, egg and nuts.
Bake at 350 for 15 min.
*Aside from my Gram's sugar cookies these are my favorite! They are like a tiny pecan pie, yummy!
Ginger Crinkles (AmyB)
Ingredients
(This was one of my Mammo's – Mama Reita's Mama's – favorite recipes)
2/3 cup oil
1 cup sugar
1 egg
4 tablespoons molasses
2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
Procedure
Mix all ingredients together. Roll into 1-inch balls and dip in sugar. Bake at 350 for 8-10 minutes.
(This was one of my Mammo's – Mama Reita's Mama's – favorite recipes)
2/3 cup oil
1 cup sugar
1 egg
4 tablespoons molasses
2 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
Procedure
Mix all ingredients together. Roll into 1-inch balls and dip in sugar. Bake at 350 for 8-10 minutes.
Dish Pan Cookies (Beth)
Ingredients
Makes 7+ dozen
Preheat oven to 350degrees
Combine:
2 C vegetable oil
2 C Sugar
2 C Brown Sugar
Add to mix one at a time:
4 eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 C flour
4 C Corn Flakes
1 1/2 Cups quick oats
Procedure
Mix in Chocolate Chips and nuts (optional) by hand.
Drop by spoonful.
Bake at 350 for 8-10 min
The dough freezes well too :)
Makes 7+ dozen
Preheat oven to 350degrees
Combine:
2 C vegetable oil
2 C Sugar
2 C Brown Sugar
Add to mix one at a time:
4 eggs
2 tsp vanilla
2 tsp baking soda
1 tsp salt
4 C flour
4 C Corn Flakes
1 1/2 Cups quick oats
Procedure
Mix in Chocolate Chips and nuts (optional) by hand.
Drop by spoonful.
Bake at 350 for 8-10 min
The dough freezes well too :)
Cranberry Hootie Creeks (AmyB)
Ingredients
Cranberry Hootie Creeks
(I have no idea why we call them this...I come from interesting stock )
2/3 cup butter, softened
2 large eggs
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-oz. package Craisins
2/3 cup white chocolate chips
Procedure
Preheat oven to 375. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2-1/2 dozen cookies.
Cranberry Hootie Creeks
(I have no idea why we call them this...I come from interesting stock )
2/3 cup butter, softened
2 large eggs
1-1/2 cups old-fashioned oats
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-oz. package Craisins
2/3 cup white chocolate chips
Procedure
Preheat oven to 375. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins and white chocolate chips. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2-1/2 dozen cookies.
Cake Mix Cookies (AmyB)
Ingredients
Here's the recipe for those cake mix cookies I was talking about earlier...
1 package devil's food cakemix
1/3 C. water
1/4 C. butter, softened
1 egg
1 C. white chocolate baking chips
1/2 C. chopped pecans or walnuts
Procedure
On low speed of electric mixer, combine cake mix, water, butter and egg. Beat just until moistened. Beat 1 minute more on medium speed. (Dough will be thick.) Stir in chocolate chips and nuts.
Drop heaping teaspoonfuls onto greased cookie sheets. Bake at 350 for 10-12 minutes. Cool 1 minute then remove to rack to cool completely.
Like I said, I was skeptical about how these would turn out, but they are SO yummy and easy!
Amy B.
Here's the recipe for those cake mix cookies I was talking about earlier...
1 package devil's food cakemix
1/3 C. water
1/4 C. butter, softened
1 egg
1 C. white chocolate baking chips
1/2 C. chopped pecans or walnuts
Procedure
On low speed of electric mixer, combine cake mix, water, butter and egg. Beat just until moistened. Beat 1 minute more on medium speed. (Dough will be thick.) Stir in chocolate chips and nuts.
Drop heaping teaspoonfuls onto greased cookie sheets. Bake at 350 for 10-12 minutes. Cool 1 minute then remove to rack to cool completely.
Like I said, I was skeptical about how these would turn out, but they are SO yummy and easy!
Amy B.
Butterscotch Apple Cookies (Jen)
Ingredients
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 1/3 cups brown sugar
1/2 cup butter
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1 egg
1/2 cup apple juice
3/4 c. grated apple
butterscotch morsels - 1 bag
Procedure
Combine all ingredients
Bake at 350 10-12 min.
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 1/3 cups brown sugar
1/2 cup butter
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
1 egg
1/2 cup apple juice
3/4 c. grated apple
butterscotch morsels - 1 bag
Procedure
Combine all ingredients
Bake at 350 10-12 min.
Banana Oatmeal Cookies (Crystal)
Ingredients
1 cup all purpose flour (half whole wheat/white works too)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter, very soft
1/2cup sugar
1/2 cup brown sugar
1/4 cup mashed banana (1 small/medium)
1 egg
1 tsp vanilla extract
1 1/2 cups oats
3/4 cups raisins (or chocolate chips if you want to be bad!)
Procedure
These are easy to put together and, because the recipe is both low-fat and fairly small, you don't have to have any guilt about keeping them around the house. They'll stay fresh for several days when stored in an air-tight container. I just made a batch for my cousin who had her baby 2/29 to have around for a healthy snack (and possibly boost her milk supply!)
Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually, on low speed or by hand, add in the flour mixture. Stir in the oats (either whole rolled oats or "quick cooking") and raisins/chocolate chips. Drop dough by tablespoonfuls onto prepared baking sheet. Bake for 11-14 minutes at 350F, until set and lightly browned. Let cookies cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely. Makes 2 dozen cookies.
1 cup all purpose flour (half whole wheat/white works too)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp butter, very soft
1/2cup sugar
1/2 cup brown sugar
1/4 cup mashed banana (1 small/medium)
1 egg
1 tsp vanilla extract
1 1/2 cups oats
3/4 cups raisins (or chocolate chips if you want to be bad!)
Procedure
These are easy to put together and, because the recipe is both low-fat and fairly small, you don't have to have any guilt about keeping them around the house. They'll stay fresh for several days when stored in an air-tight container. I just made a batch for my cousin who had her baby 2/29 to have around for a healthy snack (and possibly boost her milk supply!)
Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually, on low speed or by hand, add in the flour mixture. Stir in the oats (either whole rolled oats or "quick cooking") and raisins/chocolate chips. Drop dough by tablespoonfuls onto prepared baking sheet. Bake for 11-14 minutes at 350F, until set and lightly browned. Let cookies cool for about 5 minutes on the pan before transferring them to a wire rack to cool completely. Makes 2 dozen cookies.
"Healthy" Oatmeal Chocolate Chip Cookies (Carla)
Ingredients
1/2 cup Margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 & 1/4 cup rolled oats
1 cup flour (I usually use whole wheat flour)
1/4 tsp salt
1/2 tsp Baking powder
1/2 tsp baking soda1 cup chocolate chips
Procedure
Combine margarine, the sugars egg and vanilla. Add the rest (chocolate chips last). Bake for about 12-15 minutes at 350. The top should be soft but not gooey.
1/2 cup Margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
1 & 1/4 cup rolled oats
1 cup flour (I usually use whole wheat flour)
1/4 tsp salt
1/2 tsp Baking powder
1/2 tsp baking soda1 cup chocolate chips
Procedure
Combine margarine, the sugars egg and vanilla. Add the rest (chocolate chips last). Bake for about 12-15 minutes at 350. The top should be soft but not gooey.
Banana Bread Teething Sticks/ Biscotti (Beth)
This is a GREAT way to make homemade teething sticks. They're a bit like biscotti ~ really nice for toddlers but also pretty good for adults to eat with coffee.
You will need to make banana bread to your own recipe first.Make some banana bread (no nuts). You can use the whole wheat flour and wheat germ if you like. I've done it with a regular white flour recipe, then cut it into slices. Cut the slices in half again. (So it is kind of like a fat french fry about one inch square). Lay it in a cookie sheet and bake at 200 for a couple of hours. They get really dry and are perfect for little hands to hold and chew on.
You will need to make banana bread to your own recipe first.Make some banana bread (no nuts). You can use the whole wheat flour and wheat germ if you like. I've done it with a regular white flour recipe, then cut it into slices. Cut the slices in half again. (So it is kind of like a fat french fry about one inch square). Lay it in a cookie sheet and bake at 200 for a couple of hours. They get really dry and are perfect for little hands to hold and chew on.
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