Banana Oatmeal Cookies

I had some bananas in our freezer that I needed to use before our move. Individual snacks move much more quickly in our home, so I found this recipe for banana oatmeal cookies. These turned out wonderfully; although, I did need to decrease the cooking time to around 9-10 min. If you have overripe bananas, this is an excellent recipe!


Banana Oatmeal Cookies III

Submitted by: JoAnn Bork Rated: 4 out of 5 by 12 members
Prep Time: 15 Minutes Cook Time: 15 Minutes
Ready In: 45 Minutes Yields: 36 servings

"These are delicious moist cookies which freeze very well and a great way to use those overripe bananas."

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground cinnamon
• 3/4 cup shortening
• 1 egg, beaten
• 1 cup mashed ripe bananas
• 1 3/4 cups rolled oats
• 1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. In a large bowl, stir together the flour, sugar, baking soda, salt, cinnamon and nutmeg. Cut in shortening until almost no lumps remain. Stir in the egg and bananas; mix well. Finally, stir in the oats and walnuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake for 12 to 15 minutes in the preheated oven, or until edges are browned. Remove from pans immediately to cool on wire racks.

ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 7/23/2006

Chocolate cake...Yummy!!

If you know me, you know I love to cook/bake for gatherings. Jeff and I had dinner with some friends the other night, and I offered to make dessert.
I wanted something cool and summery and found this recipe on All Recipes. It turned out delicious.
The recipe is below. It yields a 9x13 cake, but I didn't need one that large. I divided the cake batter into a round cake, and 12 cupcakes. Also, I used strawberry gelatin. I needed to modify the frosting a bit because my grocery store didn't have the whipped topping mix. Instead, I used frozen whipped topping i.e. Cool Whip (R). I mixed it with the chocolate pudding and added some milk to help with the consistency.

Chocolate Cake IV
Submitted by: REB Rated: 4 out of 5 by 2 members
Prep Time: 20 Minutes Cook Time: 35 Minutes
Ready In: 55 Minutes Yields: 12 servings
"Use any flavor of gelatin to compliment this refreshing chocolate version of the poke cake. Serve it straight from the freezer."

INGREDIENTS:

• 1 (18.25 ounce) package
• chocolate cake mix
• 1 (3 ounce) package fruit
• flavored gelatin mix
• 1 cup boiling water
• 1/2 cup cold water
• 2 (3.9 ounce) packages instant
• chocolate pudding mix
• 2 (1.3 ounce) envelopes
• whipped topping mix
• 3 cups cold milk

DIRECTIONS:
1. Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with 1 cup of boiling water, then stir in cold water. Slowly pour liquid gelatin over hot cake. Cool cake completely in the freezer before frosting.
2. To make the frosting: Using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. Pour over completely cooled cake. Keep cake in freezer until ready to serve.

ALL RIGHTS RESERVED © 2005 Allrecipes.com
Printed from Allrecipes.com 7/10/2006