1 cup of flour (I use a little bit (maybe a 1/2 cup) of almond flour too)

1/2 cup of butter

2 Tbsp. water

1/2 cup of butter

1 cup of water

1 tsp. almond flavoring

1 cup flour

3 eggs

Heat oven to 350.  Measure 1^st cup of flour into bowl.  Cut in butter.  Sprinkle with 2 Tbsp water; mix with a fork.  Round into ball; *then you can kindof do what you want. Make 2 strips, or a big round circle, etc.

 Mix second amount of butter and water.  Bring to a boil.  Remove from heat; add flavoring.  Beat in flour, stirring quickly to prevent lumping.  When smooth, add one egg at a time, beating well after each addition until smooth.  Spread over evenly over pastries (in whatever form you have them; 2 strips or circle, etc.).  Bake about 60 min. (Puff has a tendency to shrink while cooling, leaving a custardy portion in the center).  Frost with a confectioners’ sugar icing and sprinkle with chopped nuts (or without the nuts). 

Confectioners’ Sugar Icing:

Some powdered sugar (Maybe a cup or 2) – it doesn’t need to be sifted, but makes a smoother icing if it is.

A tiny amount of milk (1 or 2 tsp at a time, until it’s the right consistency)

A little bit (maybe a tsp?) almond or vanilla extract. (I always use almond)

INGREDIENTS:

4 medium firm bananas, sliced

1/2 cup lemon juice

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter or margarine, melted

1 cup sour cream

1 (3.4 ounce) package instant vanilla pudding mix

1 (12 ounce) container frozen whipped topping, thawed

1/3 cup chopped pecans

DIRECTIONS:

Toss bananas with lemon juice; drain well and set aside. In a bowl, combine the cracker crumbs, sugar and butter. Press into a greased 9-in. springform pan.

INGREDIENTS:

DIRECTIONS:

 INGREDIENTS

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup white sugar
• 1 egg
• 5 tablespoons milk
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1 cup mashed bananas

DIRECTIONS

1. Sift together flour, baking soda, baking powder, and salt.
2. In a large bowl, cream sugar and butter or margarine. Beat the egg slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and nuts. Spread batter into one greased and floured 9×5 inch loaf pan.
3. Bake at 350 degrees F (175 degrees C) until top is brown and cracks along the top.

• 1/2 cup chopped walnuts (optional)

This cookie recipe is a great one to prepare for after holiday thank

you gifts.  The cookies are also good any time of the year as a

wonderful treat!

Ingredients

• 3/4 cup butter

• 1 1/2 cup firmly packed dark brown sugar

• 2 tablespoons water

• 2 cups semisweet chocolate chips

• 2 large eggs

• 2 1/2 cups all purpose flour

• 1 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• green mint wafers (or mix peppermint chocolate as directed below)

Directions

In a large saucepan over low heat, cook butter, sugar and water until

butter is melted.  Add chocolate chips and stir until partially

melted.  Remove from heat and continue to stir until chocolate is

completely melted.  Pour into a large mixer bowl and let stand 10

minutes to cool.  Mix at high speed and beat in eggs one at a time.

Reduce speed to low and add dry ingredients.  Mix until just blended.

Cover dough tightly with plastic wrap and chill for at least one hour

until dough is easy to handle.

Preheat oven to 350 degrees.  Line 2 cookie sheets with foil.  Roll

teaspoonfuls of dough onto cookie sheets 2 inches apart.  Bake 12-13

minutes and NO longer.  Cookies should come out of the oven looking

slightly underdone.  They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint

wafer on top of each cookie.  Allow mints to soften; then swirl to

cover cookie.  Peppermint chocolate can be placed on top of cookies

instead of wafers.  See note below.  Sprinkles can be added at this

point if desired.

Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make

this.  Melt the white chocolate in a microwave safe bowl by

microwaving for 30 secs and then stirring. Repeat until chocolate is

partially melted.  Remove from microwave and continue stirring until

chocolate is completely melted.  At this point add 2-4 drops of

peppermint extract and food coloring if desired.