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Banana Chocolate Chip Cake

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Banana Chocolate Chip Cake
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Recipe type: Dessert
Cook time: 
Total time: 
 
Ingredients
  • 2½ C. all purpose flour.
  • 2 tsp. baking soda
  • ¼ tsp. salt
  • 1 C. canola oil
  • 2 C. sugar
  • 4 large eggs
  • 2 C. mashed bananas, ripe works best
  • 1 tsp. vanilla
  • 1⅓ C. semisweet chocolate chips
  • ¾ C. toasted walnuts (optional)
Instructions
  1. Preheat oven to 350F
  2. Line two 9X5 metal loaf pans with greased parchment paper.
  3. In a bowl, combine flour, baking soda and salt.
  4. In a large bowl, using an electric mixer, beat oil and sugar. Add eggs to mixture one at a time, beating well after each addition.
  5. Add bananas and vanilla and beat well.
  6. Combine both the wet and dry mixtures and combine until smooth.
  7. Stir in chocolate chips and walnuts if using them.
  8. Spread batter evenly in prepared pans.
  9. Bake in a preheated oven for 60 to 65 minutes.
  10. Let cakes cool for 15 minutes before removing from the pans.
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Gingerbread Biscotti

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Gingerbread Biscotti
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 C. almonds, blanched
  • ¾ C. sugar
  • ¼ lb. butter
  • ½ C. dark molasses
  • ½ C. crystallized ginger, chopped
  • 3 eggs
  • 3 C. flour
  • ½ tbsp. baking powder
  • 1 tbsp. cinnamon, ground
  • 1 tsp nutmeg, ground
  • ½ tsp cloves, ground
  • ½ tsp allspice, ground
  • 1 tsp. ginger, ground
  • ½ tsp. salt
Instructions
  1. To blanch the almonds, place in an 8 to 9 inch square pan and bake at 350 until golden brown. Let cool, coarsely chop, and set aside.
  2. In a large bowl combine sugar, butter, molasses, and ginger and mix until smooth.
  3. Add eggs, 1 at a time, beating after each addition.
  4. In a separate bowl combine the flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds.
  5. Combine both the wet mixture and the dry mixture.
  6. On two greased 12×15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf should be about ½ inch thick, 2 inches wide and the length of the baking sheet.
  7. Bake at 350 until browned at edges and springy to touch, about 25 minutes.
  8. Let loaves stand on baking sheets until cool to touch, then cut into long, ½-inch thick diagonal slices. On baking sheets, arrange slices close together with a cut side down. Return to oven and bake at 350 until cookies are brown (about 15 minutes).
  9. Transfer cookies to a cooling rack and allow to cool completely.
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Peach Salsa

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Peach Salsa
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Recipe type: Dips
 
Ingredients
  • 3 Quarts Chopped & scalded tomatoes
  • 2 – 12oz. Cans tomato paste
  • ½ C. chopped onion
  • ½ C. celery
  • 1 C. chopped green pepper
  • 1 C. chopped banana peppers
  • 1 C. chopped jalapeno peppers
  • 1 C. white vinegar
  • ¼ C. Brown Sugar
  • 3 Tbsp. Salt
  • 1 ¼ tsp. Paprika
  • 3 pints peach jam (I use 1 - 16 oz. Jar)
Instructions
  1. Combine all ingredients (except jam) & bring to a boil. Cook on low for 40 minutes & add jam. Put in pint jars & can in a water bath for 25 minutes. Makes 11 – 13 pints.
  2. *remember to use the seeds from both the jalapeno & banana peppers
  3. *Pineapple Jam/Jelly/Preserves are great too!!!
  4. **2008 I added 2 small peaches & I used 1½ – 18 oz. Jars of peach preserves
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Pam’s Fresh Salsa

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Pam’s Fresh Salsa
Author: 
Recipe type: Dips
 
Ingredients
  • ¼ Cup Jalapeno Peppers (1/2 the seeds) diced fine
  • 2 Cups Fresh Tomatoes diced
  • ½ Cup Green Peppers diced
  • 8 oz. Can Tomato Sauce
  • ½ Cup Onion diced (I used Green Onions KMB)
  • 1tsp. Parsley
  • 1 tsp. Oregano
  • 1 tsp. Salt
  • 2 Tbs. Sugar
  • 2 Tbs. Oil (I used Olive Oil KMB)
  • 2 Tbs. Lemon Juice
Instructions
  1. Mix and eat yum!
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