On Sun, 06 Jan 2008 01:23:23 GMT, Wayne Boatwright
> wrote:
:On Sat 05 Jan 2008 02:44:37p, Dan_Musicant told us...
:
:> On Sat, 05 Jan 2008 05:05:13 GMT, Wayne Boatwright
:> > wrote:
:>
:>:Curious... I may have missed it, but what exactly do you make with these
:>
ieces of nuts?
:>
:> I make what I call banana bread cookies. They are a basic banana bread
:> recipe but instead of just one kind of nuts, I put in 5 different kinds.
:> And instead of a loaf, I make very small cookies. A 1/2 egg recipe would
:> come out to around 85-88 cookies. I bake at 350 on a teflon sheet, then
:> turn them over and leave the cookies in the oven with the heat turned
:> off and they crisp as the oven cools. I LOVE this recipe.
:>
:> Dan
:>
:>
:
:That sounds really good, Dan. Would you be willing to share the actual
:recipe?
:
:TIA
It IS really good. That's actually pretty much it, but I will be more
specific, since I have the recipe written out:
- - - -
Banana Bread Cookies
I use a mix I make ahead of time, but before I got that idea, I used to
measure each time:
The quantities for the dry ingredients:
Single: 3 T (tablespoon) sugar
Mix: 4.5 cups sugar
Single: 1/2 cup flour
Mix: 12 cups flour
Single: 1/2 t (teaspoon) baking powder
Mix: 1/4 cup baking powder
Single: 1/16 t baking soda
Mix: 1.5 t baking soda
Single: 1/8 t salt
Mix: 1 T salt
Other ingredients:
1/2 beaten egg (I used to do this, but nowadays I add powdered dry eggs
to my mix and add a Tbls of water to each batch for the water portion of
1/2 an egg, also a dash of vanilla)
1/2 banana (fresh or frozen), approximately 2 ounces. If frozen, let
thaw or microwave until thawed. If fresh, thinly slice the banana.
1 T butter
1/4 cup coarsely chopped nuts. I use equal amounts of these nuts (which
I keep premixed in the refrigerator):
hazelnuts
almonds
walnuts
cashews
pecans
Beat all ingredients together in a bowl and use a 1/2 measuring teaspoon
to place mixture in 11 rows of 8 per row (88 cookies) on teflon-coated
cookie sheet. Using a silicone kitchen spatula-scraper makes this a lot
easier. Any cookie sheet would work, but I like teflon because the
cookies scrape off the pan better. In my case, I have an insulating
layer under the cookie sheet which prevents the bottoms of the cookies
from getting too brown. I achieve this by placing two cookie sheets
under the one that has the cookies. One is thick steel (on the bottom),
the other a sheet with raised edges, placed upside down between the two
other sheets. The one with the batter is, of course, on top. Other
arrangements are possible, and this isn't crucial, but I think it
improves the results. I leave the two insulating sheets in my oven on a
more or less permanent basis.
Bake in preheated 350 oven for 13 minutes and remove and scrape off
cookies (if using teflon sheet, with nylon spatula), onto different
cookie sheet. Quickly space and turn over any right-side-up cookies so
that they are all upside-down, and replace cookies to oven for an
additional 8-13 minutes, depending on variable factors (amount of mix,
temperature of mix when first put in oven, oven temperature, etc.). The
object is to have the cookies come out light brown, but not too dark.
They should be fairly crunchy without being totally dried out. After
removing sheet from oven, let cool for a couple of minutes and remove to
bowl and enjoy.
Lately, I put the cookie sheet with unbaked cookies in a cold oven, turn
it to 350 and flip the cookies after 20 minutes. After placing the
overturned cookies back in the oven, I turn the oven off. 1/2 hour
later, I remove them and serve. This recent method is more dependable.