Jazzed up Banana Bread

There is nothing like starting the day with a slice of ultra moist homemade banana bread. The first "Where have you been all my life?" experience I had with a piece of banana bread was a stormy November morning back in 1992 when the mother of my college roommate delivered her lovable loaf to our dorm room. After one bite of her scrumptious masterpiece the sun began to shine, the birds began to sing and I had a newly found spring in my step...Marcia Bargmann, you changed my world that fall morning!!

I didn't think banana bread could get any better until I altered a recipe found in the 1982 Connecticut Cooks Recipe Book. If you are a purist - you can leave out the coconut and chocolate chips and add a 1/2 cup of chopped walnuts - it's amazing both ways

Jazzed up Banana Bread

1/2 cup unsalted butter (room temperature)
1 cup sugar
2 eggs
2 cups flour
1/4 tsp salt
1 tsp baking soda
3 mashed bananas (ripe)
4 tbsp sour cream
1/3 cup chocolate chips
1/2 cup coconut

Grease and flour 9x5 loaf pan. Preheat oven to 350. Cream unsalted butter, sugar & eggs. Add flour, salt, baking soda, bananas and sour cream until well blended. Mix in chocolate chips and coconut by hand until evenly distributed throughout batter. Pour into prepared pan. Bake for 1 hour and 5 minutes (use tester as you may need to bake an additional 3-5 minutes). Let sit for 15 minutes. Remove from pan and cool to room temperature. Wrap and refrigerate.

Attack of the Killer Ginger Cookies

Did you ever try a cookie that just knocked your socks off? If not, you need to give the “Giant Ginger Cookie” a whirl. There is no better way to welcome in the Autumn months than with these monstrously thick and chewy magical cookies.

The cookie dough is embodied with cinnamon, ground gloves and of course ginger. This trio of spices creates a pleasing aroma that permeates your home while baking. Prior to placing in the oven each cookie is rolled in white sparkling sugar giving every bite of these treats amazing texture.

Make a batch, pour your milk and get ready to open the thank you note your taste buds will send after consuming. Enjoy!

The recipe was printed in Better Homes and Garden in November 1998 (photo taken by Nick Adam)

4 1/2 cups flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar (or sub granulated sugar)

Directions:
In medium bowl stir together first 6 ingredients and set aside. In large mixing bowl beat shortening on low speed for 45 seconds. Add sugar and beat until fluffy. Beat in eggs and molasses until combined. Mix in reserved flour and spice mixture until incorporated. Shape dough into 1 inch balls. Roll balls in the coarse sugar. Place 2-1/2 inches apart on parchment paper covered cookie sheet. Bake at 350°F for 12-14 minutes or until cookies are light brown and puffed. Transfer to wire rack to cool. Makes 48 cookies.