On Fri 11 Jan 2008 07:55:48a, Dan_Musicant told us...

> 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 pieces 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.
>
>

Thank you, Dan! Saved to make soon!

--
Wayne Boatwright

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Date: Friday, 01(I)/11(XI)/08(MMVIII)
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Cat Toy (n): Any object on the ground.
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