Soft and Chewy Peanut Butter Banana Cookies

These are great for using over ripe bananas...which I always seem to have on hand. :-) These are especially good if you put in some chocolate chips too.

INGREDIENTS:
3/4 cup butter or margarine, softened
1-1/4 cups peanut butter
1 cup sugar
1 cup packed brown sugar
3 md. overripe bananas
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. baking powder

Directions:
Preheat Oven to 325°F.In a large mixing bowl, cream together the margarine, peanut butter, sugar, and brown sugar until smooth. Peal the bananas and drop into the mixture; mix well (some small banana chunks are okay). Beat in eggs one at a time, mixing well after each. Combine the flour, baking soda, and baking powder; stir into the peanut butter mixture. Use a cookie scoop or drop by the spoonful onto ungreased cookie sheets.

Bake for 13 to 16 minutes - they will not be completely golden brown unless you use butter when removed from oven. As they set they will turn slightly firm. Allow to cool on cookie sheet for two to three minutes before moving to a wire rack to cool completely.

WHO bread

Wheat, Honey, Oat bread
Takes about 2 1/2 hours from start to finish. Only makes one large, delicious loaf.
When toasted the cinnamon in this bread will make your home smell oh so delicious. :)

1 1/4 cup warm water
2 Tablespoons honey
2 Tablespoons butter (softened to room temp)
1 teaspoon salt
3 cups flour (any combo of white/wheat will do)
1/2 cup rolled oats
1 Tablespoon brown sugar
1 teaspoon cinnamon
2 1/4 teaspoon (or one package) active dry yeast

Pour 1 1/4 cup warm water (about 110 degrees F), honey, sugar, and yeast into a bowl. Whisk until well combined and mixture is frothy. Set aside to proof while you mix together the other ingredients.

In separate large bowl (your mixing bowl if you have a stand mixer) stir together flour, butter, salt, rolled oats and cinnamon.

Pour yeast mixture into flour mixture and mix until thoroughly combined.

Place dough into a lightly oiled bread pan. Cover with a damp towel and leave in a warm spot to rise for about an hour. Punch down dough (I thought this weird to do while actually IN the bread pan but I did it anyway, it worked) and let rise a second time for 45 minutes, covered with a damp towel.

Preheat oven to 350 degrees F. Remove towel from top of dough and place pan in center of the oven. Bake for 25-30 minutes.

Enjoy!

Slow Cooker Caribbean Spiced Ribs

Makes 6-7 servings
If you're going to cut this recipe in half (I do a lot of cooking for two) use a 3 qt slow cooker. I learned the hard way with my 6 qt and this turned out dry dry dry. The flavor was incredible though even with it being dry so I now own a 3 qt cooker and will try this again!

3 lbs pork loin back ribs (if you use boneless your cooking time will be decreased by at least one hour)
2 Tablespoons dried minced onion
1 teaspoon ground mustard
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon garlic powder
1 medium onion, sliced
1/2 cup water
1 1/2 cups BBQ sauce (a bottle)


Spray the inside of your crock with cooking spray (or use a handy liner)

Remove inner skin from ribs if desired. (I didn't, too much trouble)In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. After rubbing, if the ribs are bone-in then cut them apart. Layer ribs and sliced onion in slow cooker. (I put the onions in first, then the meat and layered them in that order) Pour water over ribs.

Cover; cook on Low heat setting for 8-9 hours (If boneless, 7-8 hours)

Remove ribs from cooker; drain and discard liquid and onions from cooker. Pour BBQ sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs. (As Rachel Ray would say, "eyeball it". Whatever you deem an appropriate amount of sauce)

Cover; cook on Low heat setting 1 hour longer.

Homemade Marshmallows

OK, I found this recipe in Bon Appetite (I got a year's free subscription when I got my Kitchen Aid last year). It looked like fun. It's worth a once a year making :) Only attempt if you have a stand mixer. You need a candy thermometer for this recipe also. We had fun giving them away to neighbors for hot chocolate. They loved them. Aron watched the process and in the end was hesitant to try one but I quote him "Mmmm, this tastes just like a marshmallow!"
So there you have it folks. Enjoy! (PS, I tried to put paragraphs and spaces below in the instructions and ingredients and it wouldn't let me so sorry it's all run together)

Homemade Marshmallows

This makes a boatload. See the picture above of the marshmallow slab? That's a 9x13 slab. It's thick. If you like jumbo marshmallows, it will make less, if you like mini marshmallows you'll be cutting for a very very very long time :)

These can be layered between sheets of parchment paper and stored in an airtight container at room temperature for up to two weeks.

1 cup cold water, divided into two 1/2 cups

Three 1/4 ounce envelopes unflavored gelatin (One box contains four envelopes)

2 cups sugar

2/3 cup light corn syrup

1/4 teaspoon salt

2 teaspoons vanilla extract

1/2 cup potato starch (AKA potato flour. I found it in the whole foods/health section of our grocery store)

1/2 cup powdered sugar

Line 13x9x2 metal baking pan with foil. Coat foil lightly with non stick spray.

Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with whisk attachment. Sprinkle gelatin packets over water. Let stand until gelatin softens and absorbs water, at least 15 minutes.

Combine 2 cups sugar, corn syrup, salt, and remaining 1/2 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush (this was a cool trick I enjoyed!). Attach candy thermometer to side of pan. Increase heat and bring syrup to a boil. Boil, without stirring, until syrup reaches 240 degrees F, about 8 minutes.

With mixer running at low speed, slowly pour hot syrup into gelatin mixture in a thin stream down the side of the bowl (avoid pouring syrup onto whisk as it may splash). Gradually increase speed to high and beat until mixture is very thick and stiff, about 15 minutes. (This is where the stand mixer is necessary. It seemed thick before 15 minutes, but it's the perfect thickness at 15 minutes) Add vanilla and beat to blend, about 30 seconds longer.

Scrape marshmallow mixture into prepared pan. Smooth top with wet spatula. Let stand uncovered at room temperature until firm, about 4 hours.

After 4 hours stir potato starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. (I used a fine sieve to sift mixture onto the counter). Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with nonstick spray. Cut marshmallows into squares or other shapes. Toss each in remaining starch-sugar mixture to coat. Transfer marshmallows to rack, shaking off excess mixture.

The process of getting the cut marshmallows coated is a messy one, but it's a yummy one!

Whole Wheat Bread

Wheat Bread (4 loaf version) - This is the one I use

4 c. warm water (actually I use hot tap water)
3 T. yeast
1/3 c. oil
1/3 c. honey
1/2 c. gluten flour
1 T. salt
7-10 c. freshly ground whole wheat flour

Mix all ingredients together and add enough flour to
keep the dough from sticking to the bowl. Knead for 9
minutes in the mixer. Form into loafs and put in
greased or sprayed pans. (3 large pans or 4 regular
loaf pans). Let rise 20-25 minutes. Put into a cold
oven. Set oven for 350. Bake for 28-30 minutes.

(3 loaf version) - If you can't fit all the ingredients in for the 4 loaf version.

3 C hot water

2 TBLS yeast

1/4 c oil

1/4 c honey

1/3 c gluten

3/4 TBls salt

7-8 cups of freshly ground whole wheat flour

Tips:
Don't over flour, the dough will be sticky. Coat your hands with shortening when you form it into loaves so it doesn't stick to your hands, don't use more flour. Mine also takes longer rise and a little less time to cook.