Our Favorite Recipes
Here are some of our favorite recipes in alphabetical order(because we love each one so much that we wouldn’t be able to decide which one to put at the top!)
Banana Oatmeal Chocolate Chip Cookies
1 1/2 cups flour
1 cup sugar
1/2 tsp. baking soda
1 tsp. salt
1 cup mashed ripe bananas
1 3/4 cups quick oats
1 tsp nutmeg
3/4 tsp cinnamon
3/4 cup butter
1 egg, well beaten
chocolate chips(as much or as little as you want to mix in!)
- Pre-heat oven to 375 degrees
- Stir flour, sugar, soda, salt, nutmeg and cinnamon together with a spoon until well mixed.
- Mix in the butter with electric mixer.
- Mix in egg, bananas and quick oats with electric mixer until thoroughly blended.
- Stir in chocolate chips with a spoon.
- Drop cookie dough by the spoonful about 1 1/2 inches apart on cookie sheet
- Bake at 375 degrees for 8 to 9 minutes(or until they are cooked through :)
Tip: These cookies freeze well, so you can double or even quadruple the recipe and have cookies forever in your freezer!
Pumpkin Chocolate Chip Bread
1 ½ cups vegetable oil
1 ½ cups water
1 (29 oz can) of pure pumpkin (3 cups)
1 ½ tsp nutmeg
1 ½ tsp cinnamon
1 ½ tsp ground cloves
2 ¼ tsp salt
3 tsp baking soda
¾ tsp baking powder
4 ½ cups granulated sugar
5 cups flour
1 ½ bags of chocolate chips(18 oz. total or 3 cups)
- Put ingredients in a bowl in order except the flour & chocolate chips. Mix together with electric mixer.
- Mix in the flour a little at a time with electric mixer.
- Mix in the chocolate chips last with a spoon.
- Grease bread pans with PAM or whatever cooking spray you fancy! (Yields approximately 3-4 normal size loaves). Preheat oven & bake at 350 for 50-60 minutes or until you stick a knife in it and it comes out clean(not liquidy).
- (Mini- Loaf Option: If you want to do mini-loaves, this recipe makes approximately 10 mini loaves. Preheat oven & bake them at 350 for 45-50 minutes or until you stick a knife in it and it comes out clean(not liquidy). To divide up the batter, you can use measuring cups and put in about 1 1/3 cups of batter in each greased mini loaf pan.)
- Enjoy! Don’t be surprised if you eat a whole mini-loaf yourself when you are doing quality control and testing your bread. Quality control is my favorite part of baking! It has to be done. You wouldn’t want to give bread away to people if it tastes disgusting, right?! Test your work and enjoy the rewards! :)
Tip: This bread freezes well, so you can double or even quadruple the recipe and have pumpkin chocolate chip bread whenever your heart desires it or whenever you want to share it!