Tuesday, October 9, 2007

The Best Banana Bread Ever

My mom used to make this banana bread when I was growing up. As I tried other people's banana bread I thought, "They just can't cook as well as my mom can." In some cases that was true, but in others they just didn't have as good of a recipe (in my opinon). Well I will keep you in suspense no longer. Here is the best banana bread recipe ever.

Banana Bread
3 ripe bananas
1 c. sugar
1 egg
1/4 c. vegetable oil
1 1/2 c. flour
1 t. salt
1 t. baking soda

Mash bananas and mix with sugar, egg, and oil. In separate bowl, stir together flour, salt and baking soda. Combine with banana mixture. Mix well and pour into lightly greased loaf pan. Bake at 325 for 1 hour.

Monday, October 8, 2007

An Added Benefit

I've recently discovered that blogging my favorite recipes, new and old, has an unintended benefit. Now, when I need the ingredients to one of these recipes (and I'm not at home), as long as I have access to a computer and the internet, I can look up the recipe online and make my grocery list. It's pretty handy.

Thursday, October 4, 2007

An Oldie, but Goodie

Most of the time when I post recipes on here, it's because I just tried a new recipe and can't wait to share it. Only occasionally will I pull something out of my "tired and true" binder to post. Well, today is one of those days. I made a batch of cookies last night for my husband to take to work today (it's his birthday...although I send desserts with him to work fairly often. It's the only way I can justify making a new dessert and not eating ALL of it, just the two of us.) Anyway, these have been my favorite cookies for as long as I can remember. I didn't start making them myself until recently though, and my first batch was a bit of a disaster. I added way too much salt, like four times what was called for. In my defense, the recipe is photocopied from a very old cookbook, and the measurement certainly looked like 2 tsp, but it's actually a 1/2 tsp. Oops. I still sent them to work with my husband. This second batch was better, although I experimented and used half butter, half shortening. (I have one recipe that calls for one and one for the other). I think I'll go back to all butter next time for the flavor. Well, on to the recipe...

Ranger Cookies
1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. shredded coconut
2 c. oatmeal
2 c. Rice Krispies

Cream butter and sugar. Add eggs and vanilla, mixing until smooth. Add flour which has been sifted with baking powder, baking soda and salt. Mix well. Add coconut, oatmeal and Rice Krispies. Dough will be crumbly. Mix and mold with hands into small balls. Bake 11 minutes at 350 degrees for small cookies and 15-20 minutes for larger ones. Yield: 6 dozen (small cookies)

Wednesday, October 3, 2007

Barbeque Chicken in the Oven

OK, so the picture doesn't exactly describe it (hopefully). This recipe has a great flavor and if you, like me, have trouble keeping chicken tender on the grill, this is just what you need!

Baked Barbeque Chicken

5 chicken breasts

1/2 c. brown sugar

1/4 c. barbeque sauce

1/4 c. oil (I used a little less)

1 c. ketchup

Spray the bottom of a 9X13 pan, arrange chicken in pan and salt. Mix remaining ingredients and pour over chicken. Cover with foil and bake at 325 for 1 hour and 10 minutes. Remove foil and bake and additional 10-20 minutes until the juices cook down.