I shouldn’t really be baking, but sometimes I can’t help myself. Of course, there are those times when I have things in the pantry or refrigerator that have to be used up – like those lemons that were in mine yesterday. These are all grandchild-tested recipes!
Lemon Bars
1 Cup softened butter
1/2 Cup confectioner’s sugar
1 tsp vanilla extract
2 Cups all-purpose flour
4 eggs
2 Cups granulated sugar
Grated rind of one lemon
6 TB lemon juice
Confectioner’s sugar for dusting.
Preheat oven to 350 degrees. Butter a 13 x 9″ pan.
Blend together butter, confectioner’s sugar and vanilla. Gradually mix in the flour. Press the mixture evenly into the buttered pan. Bake for 20-25 minutes.
In the meantime, mix together the remaining ingredients (combine thoroughly, but don’t beat). When the crust is done, pour the lemon mixture over it, and return the pan to the the oven for another 25 minutes.
While the cookies are still warm, dust with more confectioner’s sugar. (I omit this or keep it very light. The cookies are quite sweet without it.)
Now for those over-ripe bananas …
Flour’s Banana Bread
Joanne Chang of Flour’s Bakery
1-2/3 Cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 Cup plus 2 tablespoons sugar
2 eggs
1/2 Cup oil
3-1/2 bananas, very ripe, mashed
2 TB creme fraiche or sour cream
1 tsp vanilla extract
2/3 Cup walnuts, toasted and chopped
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes (I use an electric mixer.) Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
NOTE: I usually omit the vanilla and double the amount of cinnamon. I always use sour cream, and I omit the nuts. I have added cinnamon chips.Finally, one of my favorite treats – brownies.
My Dark Chocolate Brownies
(adapted from Betty Crocker)
1 Cup brown sugar
1/2 Cup softened butter
1 tsp vanilla (or coffee)
2 eggs
2/3 Cup all-purpose flour
1/2 Cup dark cocoa (such as Hershey’s Special Dark)
1/2 Cup chopped walnuts
1/2 tsp baking powder
1/2 tsp salt
Notes: I usually substitute a small amount of strong coffee for the vanilla. For baking, I use instant coffee granules (or instant Espresso) dissolved in a very small amount of hot water.
I usually leave out the nuts, but I like to add 1/2 cup of peanut butter chips. You could also add chocolate chips or white chocolate chips.
Preheat oven to 350 degrees. Grease an 8×8″ pan.
Blend sugar, butter, vanilla (or coffee) and eggs. Stir in the remaining ingredients.
Spread into the prepared pan, and bake for 25-30 minutes.
Stella's Place 
OMG I think I just put on 10 lbs just looking at this. 😯
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Going to have to try those brownies for sure Stella. Kids were having a bakes sale after mass this morning, so I bought some sweets we didn’t need.
This is on my to do list this fall. I haven’t tried it, but it sure looks good. Last year I discovered some traditional Jewish bread recipes. I not only liked the breads I tried, I was very drawn to the beauty of the braids and twists.
https://www.myjewishlearning.com/the-nosher/pumpkin-spice-babka/
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That looks REALLY GOOD! I have lots of canned pumpkin.
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Wonderful recipes, Stella!
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Next on the list, cranberry nut bread. When one of my sons was in kindergarten, his teacher sent home a recipe for this bread that she had shared with her class. He insisted we make it together during the holiday season for several years. It’s one of my favorite memories of the holidays.
How I wish we could spend a little time together in the kitchen baking again. However, he has a young son who happens to love bread. Looks like I get some good times again.
https://www.simplyrecipes.com/recipes/cranberry_nut_bread/
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Tip that I use now: Buy extra bags of cranberries while they are in season and freeze them. They are good for a year, no problem.
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Thanks. I am going to do that for sure.
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Another hit recipe!
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If i have orange cranberry but dont tell kiddo its cranberry, he will eat them. I make mini muffuns bc they are his size for quick breakfasts. I just keep them frozen. Except daddy always takes the things I make for him!
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Put them in an opaque wrap and label it “liver”.
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Hahaha! I stick things in the vegetable drawer too.
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So, nyet featured this on this morning’s breakfast. Looks so very good I went looking for the recipe. I have the puff pastry thawing on the counter right now.
https://savorysweetlife.com/blueberry-lemon-cheesecake-tarts/
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I wish I could still eat desserts that contain cream cheese, but I can’t. Looks delicious.
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Puff pastry is great to have in the freezer. You can do so much with it. I just put it on my grocery list for next week.
I think I’ll probably make a mushroom appetizer during the holidays. So good, especially since I have a vegetarian in the family.
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We just ate some of the warm tarts. Most excellent. I have really gotten to love the puff pastry. I have this steak pie recipe that uses it. It is the best thing I have ever eaten in my life.
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Ummmmm… Steak pie? Will you share?
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https://www.babycenter.com/609_steakhouse-pot-pie-with-cabernet-and-mushrooms_20003066.bc
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Yum! Looks and sounds fantastic. Thanks.
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Those look yummy. I’ll have to get brave and try puff pastry.
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Nothing to it, it’s easy to use.
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Banana bread is a staple basic recipe. I change it with adding run, coconut, chocolate, butterscotch, you name it. Even zucchini.
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Banana/pumpkin is also good.
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I found a recipe for pumpkin cookies last year that blends in oatmeal to keep them from getting that gooey texture after they cook. I think ill make some pumpkin pancakes and freeze them for kiddo too.
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This is a banana oatmeal cookie recipe.
I lost the pumpkin one but this is similar.
https://www.tasteofhome.com/recipes/banana-oatmeal-cookies/
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I saw your lemon bars pic & it reminded me of when someone brought some to work & I accidentally sneezed over mine at my desk–clean up on aisle three!
Your brownie recipe reminded me of some I made, unfortunately with a box, but added Heath Toffee pieces (in a bag like choc chips) & then put some Christmas nonpareils (I think, shapes to sprinkle from a small cylindrical container?) on the top. These were my oldest (pickiest eater) son’s favorite!
Thanks for the tips on substitutes for nuts too–so helpful.
I did a recent post regarding adapting recipes & some kitchen creativity here, fyi:
Thanks for maintaining such a wonderful site, Stella. Your offerings are breath of fresh air in this crazy world. God Bless YOU!
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Thank you Valerie! The Heath Toffee pieces are a great idea. I love that candy.
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I added them as a fluke the first time when making a double box batch of brownies in a 9 x 13 pan & my son loved them so much I’ve tried to do them around Christmas the past couple years.
I also added Heath pieces on top of that saltine cracker “toffee” & it was amazing. That recipe was also great with Butterfinger crumbles (not sure what it’s called but also near the choc chips) & Reese’s crumbles–Yum!
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Make your favorite brownie mix. Add a cooked pound of your favorite coarsely chopped bacon to the mix.
Carmel icing on the top.
These made a felon cry.
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