Three ways to satisfy a sweet tooth

Longtime Yankee Kitchen contributor Stacia is still busy baking these days.  I was so happy to connect with her!  I’ve been making this banana bread for years. She said that she found this banana bread recipe in a newspaper in Shinnston, West Virginia while visiting her sister in 1974.  I know you’ll love it!   

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Stacia’s Banana Bread

½ c. shortening

1 c. sugar

2 eggs

2 c. flour

1 ts. baking soda

1 ts. salt

3 medium bananas, ripe and mashed

¼ c. chopped nuts

½ c. drained, chopped maraschino cherries

¼ c. mini chocolate chips

Cream shortening and sugar, add eggs & beat well.  Sift dry ingredients and add alternately with bananas.  Stir in remaining ingredients.

Bake in a greased 9x5 or 2 8x4 loaf pans at 350 for 45-60 minutes.

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The well-used Banana Bread recipe and a Yankee Kitchen cookbook from 1978 where I found the following recipe for Apricot Squares

I hope this is the one Leslie was asking for.

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Apricot Squares

1 c. sugar                                                             

2 c. plus 1 TB. flour, sifted 

¾ c. shortening

1 1/3 c. shredded coconut

½ c. chopped nuts

                  

1 egg

1 tsp. vanilla

¼ tsp. salt

1 pound jar of apricot jam

Mix all ingredients except jam until dry and crumbly.  Mix well using spoon and hands.  In a well-greased 9x9 square pan, spread one half of the mixture, patting down firmly.  Spread jam over mixture.  Then spread remaining mixture and press down.  Bake in a 350 degree oven for 35 minutes.  Cool and cut.

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My dear sister Marcia, my number one fan, sent me this today in response to a long-standing request for Oatmeal Cookies.  I guess she thinks she can one-up me on the recipe I posted!  HA! HA!

Hi Anita...I read your recent entry on your blog and am glad to see that you have inspired some to contact you (and Gus would be proud too!) I have always loved this recipe for oatmeal cookies and am forwarding it to you so that you may share it with the YK followers. The use of whole wheat flour gives these cookies a nice flavor and texture, Give them a try! I hope you enjoy them as much as I have.

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Oatmeal Cookies

3/4 c. shortening

1 c. brown sugar, packed

1/2 c. granulated sugar

1 jumbo egg, or 2 small

1 tsp. vanilla

3 cups oatmeal (regular or quick oats)

1 c. whole wheat flour

3/4 tsp. baking soda

Beat together the first five ingredients with a wooden spoon.  (I have used an electric mixer.) Add combined remaining ingredients, mixing well with the spoon.  Drop by rounded teaspoon onto a greased cookie sheet.  Bake in a 350 degree oven for 12 to 15 minutes until lightly browned.

For variety, you can add raisins or craisins, chopped nuts or apples.  I like them plain or sometimes with chocolate chips.  My friend Charlene who first gave the recipe suggested to try making them using a teaspoon of cinnamon.  I prefer not to use cinnamon because I love tasting the oatmeal without added spice.

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