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BANANA NUT QUICK BREAD
INGREDIENTS
3 ripe bananas
1 cup walnuts
1/4 cup shortening
1/2 cup sugar
1/2 cup light brown sugar
2 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 large egg
1 teaspoon grated orange peel
1 tablespoon banana liqueur, optional
METHOD
1. Preheat oven to 350°.
2. Place nuts in a baking tray and toast for 15 minutes, then chop coarsely.
3. In the mixer bowl with the flat beater attached, place the bananas, nuts and short-
ening. Cream until smooth on speed 3.
4. Add all remaining ingredients and mix on speed 1 just until blended, about 30
seconds.
5. Spray two 8-inch bread pans with nonstick spray, (or you may use a Wolfgang
Puck 2-quart saucepan). Pour batter into prepared pans. Bake for 55 - 60 minutes
or until cooked through.
6. Cool slightly. Remove from pan. Allow to cool fully before slicing.
CHOCOLATE CHIP COOKIES
Makes 12 large cookies
INGREDIENTS
1 cup walnuts or pecans
1 3/4 cups cake or pastry flour, sifted
1/2 teaspoon salt
1 1/2 sticks unsalted butter
3/4 cup light brown sugar
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons warm water
1 large egg
1 teaspoon vanilla
1 cup chocolate chips
METHOD
1. Preheat oven to 375°.
2. Arrange nuts on a baking tray or sauté pan with riveted metal handles. Toast for
12 - 15 minutes, turning occasionally. Cool and chop coarsely. Set aside.
3. Sift together flour and salt; set aside.
4. In the mixer bowl with the flat beater attached, cream together butter and sugar
on speed 2 until smooth.
5. In a small cup or bowl, dissolve the baking soda in warm water and pour into the
mixer bowl. Add the vanilla and egg and mix until well blended.
6. With mixer off, sprinkle nuts, chocolate chips and flour mixture around the beater.
Mix on low speed until just incorporated.
7. Turn dough out of bowl and wrap with plastic wrap. Chill until firm. With lightly
floured hands, shape the dough into 12 equal balls, about 3 ounces each.
Arrange on parchment-lined baking trays about 3 inches apart. Flatten each ball
slightly and bake 20-22 minutes, or until golden brown. Let the cookies cool
slightly on the baking tray, then transfer to a rack to finish cooling.
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