Banana-Nut Bars Recipe

Banana-Nut Bars

• 1 cup sugar
• 1 cup mashed very ripe bananas (2 medium)
• 1/3 cup vegetable oil
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped nuts
• Cream Cheese Frosting — (recipe follows)

CREAM CHEESE FROSTING

• 1 (3 ounce) package cream cheese — softened
• 1/3 cup butter or margarine — softened
• 1 teaspoon vanilla
• 2 cups powdered sugar

Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Mix sugar, bananas, oil and eggs in large bowl with spoon. Stir in flour, baking powder, baking soda, cinnamon and salt. Stir in nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Cream Cheese Frosting. Cut into 6 row by 4 rows. Store covered in refrigerator.

CREAM CHEESE FROSTING:
Mix cream cheese, butter and vanilla in medium bowl. Gradually beat in powdered sugar with spoon until smooth and spreadable.

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Sunflower Cookies Recipe

Sunflower Cookies Recipe

• 1 cup sugar
• 1/2 cup butter or margarine — softened
• 1 teaspoon vanilla
• 1 egg
• 1 1/3 cups all-purpose flour
• 1 cup old-fashioned or quick-cooking oats
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted sunflower nuts
• 1/4 teaspoon yellow food color

Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, oats, baking powder and salt. Divide dough into one-third and two-thirds portions. Stir sunflower nuts into one-third dough. Stir food color into two-thirds dough.

Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on lightly floured surface. Top each rectangle with roll of sunflower dough. Wrap yellow dough around roll of sunflower dough. Press edges together. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices. Place about 2 inches apart on cookie sheet. Cut slits in outer yellow edge about every 1/2 inch to shape tips of petals. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack.

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White Chocolate Chunk Macadamia Cookies

White Chocolate Chunk Macadamia Cookies Recipe

• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter or margarine — softened
• 1/2 cup shortening
• 1 teaspoon vanilla
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-inch chunks
• 1 (3 1/2 ounce) jar macadamia nuts — coarsely chopped

Heat oven to 350º. Beat sugars, butter, shortening, vanilla and egg in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Stir in flour, baking soda and salt (dough will be stiff). Stir in white baking bar chunks and nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

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Walnut Biscotti

Walnut Biscotti Recipe

• 3/4 cup walnut halves — toasted
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Dash salt
• 3 egg whites OR 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.

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Zucchini Bars

Zucchini Bars Recipe

• 2/3 cup packed brown sugar
• 1/4 cup butter or margarine — softened
• 1/2 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 small zucchini — shredded and drained (1 cup)
• 1/2 cup chopped nuts
• Clove-Spiced Frosting — (recipe follows)

CLOVE-SPICED FROSTING

• 3/4 cup powdered sugar
• 1 tablespoon butter or margarine — softened
• 1/8 teaspoon ground cloves
• 3 teaspoons milk (3 to 4 teaspoons)

Preparation:
Heat oven to 350º. Grease square pan, 8 × 8 × 2 or 9 × 9 × 2 inches. Mix brown sugar, butter, vanilla and egg in large bowl. Stir in flour, baking soda, cinnamon and cloves. Stir in zucchini and nuts.

Spread batter in pan. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. Frost with Clove-Spiced Frosting. Cut 6 rows by 4 rows.

CLOVE-SPICED FROSTING:
Mix all ingredients until smooth and spreadable.

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