Cooking with Grace

I Peter 4: And above all things have fervent charity among yourselves: for charity shall cover the multitude of sins. Use hospitality one to another without grudging. 10 As every man hath received the gift, even so minister the same one to another, as good stewards of the manifold grace of God.

Acts 2:46 – And they, continuing daily with one accord in the temple, and breaking bread from house to house, did eat their meat with gladness and singleness of heart.

 This recipe is great to share when someone just needs a lift.  It freezes well.

Banana Nut Bread

Ingredients:

2 c. sugar

1 c. butter

1 c. buttermilk

2 eggs

3 bananas, mashed

3 c. SR flour

1 tsp. vanilla

1 c. chopped nuts (walnuts or pecans work)

Instructions:

Cream sugar and shortening.  Add next five ingredients. Beat 3 minutes.  Fold in nuts (and blueberries if you are using them).  Bake in 2 oiled (I use spray) loaf pans.  Approximately 1 hour at 350 degrees.

 This is a versatile recipe.  You can substitute baked sweet potato for part of the banana and you can add a cup of fresh blueberries.

I also substitute different types of flour for parts of the requirement (coconut, whole wheat).  When doing this, you will need to add ¾ tsp. baking powder and ½ tsp. soda per cup of non-SR flour. You want to keep some regular flour, or the bread will be too crumbly.

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Tropical Treat Cookies

One box vanilla cake mix
2 tbsp. butter melted
1 egg
1 cup total – mashed banana and pineapple combined (pineapple may be canned; a little juice is okay)
Up to 2 tbsp. self-rising flour (optional, use this if you feel that your batter is too loose to scoop. I did not need this in my recipe.)
¾ cup nuts (I use pecans, but walnuts would work as well)

Mix first five ingredients together until well blended.  Add in the nuts.
Drop by small scoops on a baking pan lined with parchment paper.

Wet the bottom of a drinking glass in water, dip it in sugar, and use it to gently flatten the cookies.  You will need to dip it each time you flatten a cookie.

Bake in a pre-heated oven at 350Õ until tops are just browning and cookies are firm.  The bottoms should be light brown.  This took about 13 minutes in my oven.

Cool on a wire baking rack before storing.

These cookies have a light, refreshing flavor reminiscent of a good banana bread, but without the heaviness.

Variations:

  • Fold in one cup of fresh blueberries before baking for a nice treat.
  • Create a light lemon glaze with confectioner’s sugar and lemon juice, and put a thin coating on each cookie.
  • Try using almonds for the nuts.
  • You can vary the fruit. You can use one cup of banana or one cup of pineapple.  I use the pineapple packed in its own juice.  Peaches can also work in this recipe.
  • Sprinkle coconut on the tops of the cookies prior to baking.