I have been on a bit of a baking binge this week.
Brownies, Apple Pie and now cookies.
These cookies came about because I only had one egg and an abundance of over ripe bananas.
Anyone else have a stockpile of these in their freezer?
Yep, that is where we keep them. In the freezer.
When bananas start to get brown and too mushy to eat, don’t throw them out. Throw them in the freezer.
They will turn black – don’t be alarmed – they are perfectly fine. The flavor actually intensifies in the deep freeze.
When ready to use, just pull one out and microwave in the peel for a few seconds to thaw. Cut off one end and squeeze out the goodness.
This is one of my favorite cookie recipes. I don’t even recall how I came to possess it. It must have come in the mail with my Martha Stewart subscription. My old Martha Stewart subscription. I finally let it lapse a few years ago. It was liking breaking up with my first love. Actually that was easier than letting go of my beloved magazine.
Anyhoo… this little recipe card is well loved and used. You will have to forgive the bits of dough and splatters. At least you know it has been tested.
Tagged as:
COOKIES,
NOW YOU'RE COOKIN': FROM SCRATCH,
NOW YOU'RE COOKIN': RECIPES {DESSERT - MY FAVORITE!}
Sure, opening a can and dumping it into a shell is easy, but so is making pie filling from scratch and it only takes a few ingredients.
This recipe was adapted from Southern Living: Our Best-Ever Cakes & Pies (2008).
MAKES ENOUGH FOR 1 (9-INCH) PIE
PREP: 15 MIN.
COOK: 15 MIN.
COOL: 45 MIN.
12 large apples (I used Braeburn), peeled (about 6lb.)
1½ cups sugar
1/3 cup all-purpose flour
½ cup butter
pinch of ground cinnamon
1 cup dried cherries
- Cut apples into wedges; toss with 1½ cups sugar, 1/3 cup flour and sprinkle with cinnamon.
- Melt butter in a large skillet over medium heat; add apple mixture to skillet, and sauté 10 to 15 minutes or until apples are tender. Stir in dried cherries; remove from heat, and let cool 45 minutes or until completely cool.
To finish the pie, use your favorite crust recipe. Preheat oven to 400°. Fit 1 piecrust into a 9-inch pie plate. Spoon cooled pie filling into piecrust, mounding filling in the center. Top with second crust, folding excess piecrust under and along edges of bottom crust, fluting as you go. Brush top with a lightly beaten egg and sprinkle with sugar. Cut slits in top crust for ventilation. Place pie on baking sheet to catch boil-overs and bake at 400° on lower oven rack for 45 minutes, shielding edges with aluminum foil after 30 minutes to prevent excess browning. Remove from oven and let cool on a wire rack 1 hour before serving.
Tagged as:
NOW YOU'RE COOKIN': FROM SCRATCH,
NOW YOU'RE COOKIN': RECIPES {DESSERT - MY FAVORITE!},
PIE,
YOU CAN DO IT: DIY/MYO
