Banana Bread

I found this Recipe and tried it. I love banana bread and have missed baking it. I cannot remember where I got it... so forgive me to the originator of this recipe. It is very good!

Gluten Free/Dairy Free Banana Bread

Ingredients

2 cups white rice flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 eggs, beaten
1 1/2 cups mashed, ripe bananas (about 4)
1 cup vanilla infused sugar (I just add 1/4 tsp of vanilla to the sugar and mix it up.)
1/2 cup vegetable oil

Directions

Preheat oven to 350F. Spray medium bread pan with nonstick cooking spray or grease with oil. Combine dry ingredients in a large bowl and then make a well in the center. Add eggs, banana, sugar, and oil to the center and combine them before folding into the rest of the dry ingredients. Pour into your bread pan. Bake for an hour or until a toothpick comes out clean.

Zucchini Bread

Zucchini Bread

INGREDIENTS:
3 eggs
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts (I leave these out.)

DIRECTIONS:
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.
3. Bake for 60 to 70 minutes, or until done.

Serving Size : 2

Confetti Peanut Butter Cookies

Confetti Peanut Butter Cookies

½ cup creamy peanut butter
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter or margarine, softened
¼ cup vegetable shortening
1 egg
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup miniature candy-coated semisweet chocolate chips

Makes: 4 dozen

Heat oven to 375. In large bowl combine peanut butter, sugars, butter, shortening, and egg. Beat at medium speed until light and fluffy. Add flour, baking soda, and salt. Beat at low speed until soft dough forms. Stir in chips.

Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Flatten balls with fork in crisscross pattern. Bake for 8 to 10 minutes, or until light golden brown. Cool completely before storing.

Chocolate Swirls

Each year my friend Emily has a "Sweet Swap" during the holiday season. It gives you a chance to have a variety of goodies around for people who might come and visit your home. This is the "cookie" that I am going to make this year. I always try a new recipe- which is not always a good idea. I let my husband pick the cookie... so we shall see how these turn out!

Chocolate Swirls

½ cup granulated sugar
½ cup packed brown sugar
½ cup butter or margarine, softened
1 pkg (3 oz) cream cheese, softened
1 egg
1 tsp vanilla
2 cups all-purpose flour
½ tsp baking powder
¼ tsp salt
1 cup semisweet chocolate chips, melted and slightly cooled

Makes: 4 dozen cookies

Heat oven to 350. In a large mixing bowl, combine sugars, butter, cream cheese, egg, and vanilla. Beat at medium speed of electric mixer until light and fluffy. Add flour, baking powder, and salt. Beat at low speed until soft dough forms. Fold melted chips into dough until lightly marbled. (Do not over mix.)

Drop dough by heaping teaspoons 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes, or until edges are light golden brown. Cool completely before storing.