Chocolate Cookies

Ingredients
1 ¼ cups granulated sugar
1 ¼ cups packed brown sugar
1 ½ cups butter or margarine, softened
2 teaspoons vanilla
3 eggs
4 ¼ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 to 2 bags (12 oz each) semisweet chocolate chips (2 to 4 cups)

Procedure
1 Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and
butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda
and salt. Stir in chocolate chips.

2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

3 Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to
cooling racks.
OLD-FASHIONED PEANUT-BUTTER COOKIES
NUTRITIONAL INFORMATION
Per Serving
o Calories 133 calories
o Calories 66 calories
from fat
o Fat 7g
o Sat Fat 1g
o Cholesterol 12 mg
o Sodium 168 mg
o Protein 4g
o Carbohydrate 14 g
o Sugar 13 g
o Fiber 1g
o Iron 0 mg
o Calcium 4 mg

INGREDIENTS
2 cups creamy peanut butter (not the all-natural variety)
1½ cups granulated sugar
½ cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2teaspoons pure vanilla extract
½teaspoon kosher salt

DIRECTIONS
1. Heat oven to 350° F.
2. Using an electric mixer, beat the peanut butter and sugars on medium-high speed until
fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and
salt.
3. Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking
sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch
thickness, making a crisscross pattern on top of each cookie.
4. Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes.
Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the
cookies in an airtight container at room temperature for up to 5 days.
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 Snickerdoodles
NUTRITIONAL INFORMATION
Per Serving
o Calories 76 calories
o Calories 38 calories from fat
o Fat 3g
o Sat Fat 2g
o Cholesterol 15 mg
o Sodium 41 mg
o Protein 1g
o Carbohydrate 11 g
o Sugar 6g
o Fiber 0g

INGREDIENTS
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon kosher salt
1cup (2 sticks) unsalted butter, at room temperature
½ cup light brown sugar
1¼ cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

DIRECTIONS
1. Heat oven to 375° F. In a medium bowl, whisk together the flour, baking soda, cream of
tartar, and salt.
2. With an electric mixer, beat the butter, brown sugar, and 1 cup of the granulated sugar on
medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs and vanilla.
Reduce speed to low and gradually add the flour mixture, mixing just until incorporated.
3. In a shallow bowl, combine the cinnamon and the remaining ¼ cup of granulated sugar.
Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the cinnamon
sugar mixture and place on parchment-lined baking sheets, spacing them 2 inches apart.
4. Bake until the edges are golden, 12 to 14 minutes. Cool slightly on the baking sheets, then
transfer to wire racks to cool completely.

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 Pecan Sandies

NUTRITIONAL INFORMATION
Per Serving
o Calories 165 calories
o Calories 60 calories from fat
o Fat 11 g
o Sat Fat 5g
o Cholesterol 20 mg
o Sodium 50 mg
o Protein 2g
o Carbohydrate 15 g
o Sugar 7g
o Fiber 1g

INGREDIENTS
2cups all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
1cup (2 sticks) unsalted butter, at room temperature
½ cup confectioners’ sugar
½ cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.
2. With an electric mixer, beat the butter and sugars on medium-high speed until light and
fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing
until just incorporated (the dough will be crumbly). Mix in the pecans.
3. Roll heaping tablespoons of the dough into balls and place on parchment-lined baking
sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.
4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total
Time includes cooling time.
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 Classic Chocolate-Chip Cookies

 
NUTRITIONAL INFORMATION
Per Serving
o Calories 146 calories
o Calories 74 calories from fat
o Fat 8g
o Sat Fat 4g
o Cholesterol 19 mg
o Sodium 59 mg
o Protein 2g
o Carbohydrate 17 g
o Sugar 12 g
o Fiber 1g
o Iron 0 mg
o Calcium 10 mg
 November 2010

INGREDIENTS
2 ¼ cups all-purpose flour, spooned and leveled
1 teaspoon kosher salt
½ teaspoon baking soda
1cup (2 sticks) unsalted butter, at room temperature
1 ¼ cups packed light brown sugar
¼ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups semisweet chocolate chips (12 ounces)
1cup chopped walnuts or pecans, coarsely chopped (optional)

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, salt, and baking soda.
2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3
minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and
gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the
chocolate chips and nuts (if desired) by hand.
3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
4. Bake, rotating the baking sheets halfway through, until golden around the edges but still soft
in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire
racks to cool completely. Store the cookies in an airtight container at room temperature for
up to 5 days.
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 Chewy Oatmeal-Raisin Cookies

NUTRITIONAL INFORMATION
Per Serving
o Calories 102 calories
o Calories 39 calories from fat
o Fat 4g
o Sat Fat 2g
o Cholesterol 19 mg
o Sodium 52 mg
o Protein 2g
o Carbohydrate 15 g
o Sugar 7g
o Fiber 1g
o Iron 1 mg
o Calcium 12 mg

INGREDIENTS
1½ cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
⅛ teaspoon ground nutmeg
1cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3 cups old-fashioned rolled oats (not quick-cooking)
1½ cups raisins

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking soda, cinnamon,
salt, and nutmeg.
2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to
3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and
gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the oats
and raisins by hand.
3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches
apart.
4. Bake, rotating the baking sheets halfway through, until golden, 12 to 14 minutes. Cool
slightly on the baking sheets, then transfer to wire racks to cool completely. Store the
cookies in an airtight container at room temperature for up to 5 days.
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 CHEWY SUGAR COOKIES

NUTRITIONAL INFORMATION
Per Serving
Calories 117 calories
Calories 45 calories from fat
Fat 5g
Sat Fat 3g
Cholesterol 24 mg
Sodium 51 mg
Protein 1g
Carbohydrate 17 g
Sugar 11 g
Fiber 0g
Iron 0 mg
Calcium 8 mg

INGREDIENTS
2½ cups all-purpose flour, spooned and leveled
1½ teaspoons baking powder
½ teaspoon kosher salt
1cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and
salt.
2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2
to 3 minutes. One at a time, beat in the eggs, then add the vanilla. Reduce speed to low and
gradually add the flour mixture, mixing until just combined (do not over mix).
3. Drop heaping tablespoonful’s of the dough onto baking sheets, spacing them 2 inches
apart.
4. Bake, rotating the baking sheets halfway through, until the cookies are golden, 12 to 15
minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
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 Almond Biscotti

NUTRITIONAL INFORMATION
Per Serving
Calories 125 calories
Calories 54 calories from fat
Fat 6g
Sat Fat 2g
Cholesterol 24 mg
Sodium 56 mg
Protein 3g
Carbohydrate 16 g
Sugar 7g
Fiber 1g
Iron 1 mg
Calcium 23 mg

INGREDIENTS
2 ¾ cups all-purpose flour, spooned and leveled
1 ½ teaspoons baking powder
½ teaspoonkosher salt
1 ¼ cups sugar
½ cup (1 stick) unsalted butter, melted
2 teaspoons pure almond extract
3 large eggs
1 ½ cups roasted almonds, coarsely chopped

DIRECTIONS
1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, mix together the sugar, butter, and almond extract until just smooth. One
at a time, beat in the eggs. Add the flour mixture and almonds and mix until just incorporated
(do not overmix). Refrigerate the dough, covered, until firm enough to handle, 30 to 60
minutes.
3. Heat oven to 350° F. Divide the dough in half and shape into two 12-by-2-inch logs
(about ¾ inch thick). Place on a parchment-lined baking sheet. Bake until just golden around
the edges and firm to the touch, 25 to 30 minutes. Transfer the loaves to a rack and cool for
15 minutes.
4. Using a serrated knife, cut the logs into ½-inch-thick slices. Arrange in a single layer on
the baking sheet. Bake until dry and crisp, 18 to 22 minutes. Cool completely on the baking
sheet. Store the biscotti in an airtight container at room temperature for up to 2 weeks.
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 Chewy Spice Cookies
NUTRITIONAL INFORMATION
Per Serving
Calories 84 calories
Calories 33 calories from fat
Fat 4g
Sat Fat 1g
Cholesterol 5 mg
Sodium 72 mg
Protein 1g
Carbohydrate 12 g
Sugar 7g
Fiber 0g
Iron 13 mg
Calcium 1 mg

INGREDIENTS
2 cups all-purpose flour, spooned 1/8 teaspoon ground cloves
and leveled vegetable shortening (preferably trans-fat-
2 teaspoon ground ginger free)
1 ½ teaspoons baking soda 2/3 cup packed light brown
½ teaspoon ground cinnamon sugar
½ teaspoon kosher salt 1 large egg
¼ teaspoon ground nutmeg ½ cup molasses
¼ teaspoon ground black pepper 1teaspoon pure vanilla extract
¼ cup granulated sugar

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, ginger, baking soda,
cinnamon, salt, nutmeg, pepper, and cloves.
2. Using an electric mixer, beat the shortening and sugar on medium-high speed until fluffy, 2
to 3 minutes. Reduce speed to low and beat in the egg, molasses, and vanilla. Add the flour
mixture, mixing just until combined (do not overmix).
3. Place the granulated sugar on a plate. Roll heaping tablespoonfuls of the dough into balls;
roll in the sugar to coat. Place on parchment-lined baking sheets, spacing them 2 inches
apart. Using a glass, press the balls to a ⅜-inch thickness and sprinkle with more granulated
sugar.
4. Bake, rotating the sheets halfway through, until the edges are firm, 10 to 12 minutes. Cool
slightly on the baking sheets, then transfer to racks to cool completely. Store the cookies in
an airtight container at room temperature for up to 5 days.
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 Shortbread Wedges

NUTRITIONAL INFORMATION
Per Serving
Calories 139 calories
Calories 49 calories from fat
Fat 8g
Sat Fat 5g
Cholesterol 20 mg
Sodium 41 mg
Protein 1g
Carbohydrate 17 g
Sugar 9g
Fiber 0g

INGREDIENTS
½ cup (1 stick) unsalted butter, at room temperature
½ cup confectioners’ sugar
1 cup all-purpose flour, spooned and leveled, plus more for your fingers
¼ teaspoon kosher salt
¼ cup coarse sanding or turbinado sugar

DIRECTIONS
1. Heat oven to 325° F.
2. With an electric mixer, beat the butter and sugar on medium-high speed until light and
fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour and salt, mixing
just until incorporated.
3. With floured fingers, press the dough into an 8-inch round cake pan. Cut the dough into
12 wedges and prick all over with a toothpick.
4. Sprinkle the dough with the sanding sugar and bake until golden and firm, 35 to 40
minutes. When cool enough to handle, turn the shortbread out of the pan and use a
serrated knife to recut along the lines. Transfer to a wire rack to cool completely.
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 Gingerbread Cookies
NUTRITIONAL INFORMATION
Per Serving
Calories 164 calories
Calories 27 calories from fat
Fat 5g
Sat Fat 3.3 g
Cholesterol 25 mg
Sodium 57 mg
Protein 2g
Carbohydrate 28 g
Sugar 12 g
Fiber 1g
o
INGREDIENTS
2 ¾ cups all-purpose flour, spooned and leveled, plus more for the work surface
1 ¼ teaspoons ground ginger
1teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground cloves
¼ teaspoon kosher salt
1/2cup (1 stick) unsalted butter, at room temperature
2/3 cup granulated sugar
½ cup molasses
1large egg
1 cup confectioners' sugar

DIRECTIONS
1. Heat oven to 350° F. In a large bowl, whisk together the flour, ginger, cinnamon, baking
soda, cloves, and salt.
2. Using an electric mixer, beat the butter and granulated sugar until smooth. Add the
molasses and egg and beat until fluffy, about 2 minutes.
3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just
incorporated. Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 30
minutes.
4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes;
place on parchment-lined baking sheets.
5. Bake until firm, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks
to cool completely.
6. Place confectioners’ sugar in a small bowl; gradually whisk in 1 tablespoon water until a
thick icing forms. Transfer to a resealable plastic bag and snip a small hole in one corner.
Decorate cookies as desired and let set.
7. Store in an airtight container at room temperature for up to 1 week.
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Chocolate Crinkles
Roll the dough in a generous dose of confectioners’ sugar before baking to achieve this pretty
snowy effect.

NUTRITIONAL INFORMATION
Per Serving
Calories 76 calories
Calories 42 calories from fat
Fat 5g
Sat Fat 2g
Cholesterol 18 mg
Sodium 46 mg
Protein 1g
Carbohydrate 11 g
Sugar 7g
Fiber 0g

INGREDIENTS
1¼ cups all-purpose flour, spooned and leveled
¾ cup unsweetened cocoa powder (preferably Dutch process)
1½ teaspoons baking powder
¼ teaspoon salt
½cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
¼ cup confectioners’ sugar

DIRECTIONS
1. Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking
powder, and salt.
2. With an electric mixer, beat the butter and brown sugar on medium-high speed until light
and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour
mixture, mixing until just incorporated.
3. Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the
confectioners’ sugar and place on parchment-lined baking sheets, spacing them 2 inches
apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
 
Note: Total Time includes cooling time.
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PINE NUT DROPS
NUTRITIONAL INFORMATION
Per Serving
Calories 61 calories
Calories 61 calories from fat
Fat 11 g
Sat Fat 3g
Cholesterol 17 mg
Sodium 67 mg
Protein 2g
Carbohydrate 16 g
Sugar 9g
Fiber 1g

INGREDIENTS
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
½ cup granulated sugar
2 tablespoons corn syrup
1teaspoon vanilla extract
1large egg
2¾ cups all-purpose flour
½ teaspoon kosher salt
1¼ teaspoons baking soda
2½cups raw pine nuts

DIRECTIONS
1. Heat oven to 375° F. Line 2 baking sheets with parchment paper or aluminum foil. 
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn
syrup, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl,
whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add
the flour mixture to the egg mixture.
3. Form the dough into tablespoon-size balls. Spread the pine nuts on a plate. Roll each ball in
the pine nuts, pressing so the nuts adhere. Place 2 inches apart on prepared baking sheets.
Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5
minutes. Transfer the cookies to wire racks. Cool completely.
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 FLORENTINES
NUTRITIONAL INFORMATION
Per Serving
Calories 46 calories
Calories 30 calories from fat
Fat 3g
Sat Fat 1g
Cholesterol 3 mg
Sodium 6 mg
Protein 1g
Carbohydrate 4g
Sugar 3g
Fiber 0g
Iron 0 mg
Calcium 6 mg

INGREDIENTS
1 cup slivered blanched almonds
½ cup sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons light corn syrup
2 tablespoons heavy cream
1/4teaspoon pure vanilla extract
1/8teaspoon kosher salt
2teaspoons all-purpose flour
4ounces bittersweet chocolate, melted and cooled to room temperature

DIRECTIONS
1. In a food processor, process the almonds and sugar until finely ground.
2. In a small saucepan, combine the almond mixture with the butter, corn syrup, cream, vanilla,
and salt. Cook over medium heat, stirring constantly, until the butter is melted and the sugar
is dissolved, 3 to 4 minutes. Remove from heat and stir in the flour; transfer the mixture to a
bowl and refrigerate until firm, about 1 hour.
3. Heat oven to 350° F. Roll level teaspoons of the dough into balls and place on parchment-
lined baking sheets, spacing them 3 inches apart. With damp fingertips, gently flatten the
balls to a ¼-inch thickness. One baking sheet at a time, bake until golden brown, 7 to 9
minutes; cool for 1 minute on the baking sheet, then transfer to wire racks to cool
completely.
4. Spread the underside of each cookie with the chocolate. Place, chocolate side-down, on
parchment-lined baking sheets and refrigerate until the chocolate is set, about 5 to 10
minutes. Store the cookies in an airtight container at room temperature for up to 3 days.
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CHOCOLATE-DIPPED COCONUT MACAROONS
NUTRITIONAL INFORMATION
Per Serving
Calories 12 calories
Calories 60 calories from fat
Fat 7g
Sat Fat 5g
Cholesterol 0 mg
Sodium 54 mg
Protein 1g
Carbohydrate 14 g
Sugar 11 g
Fiber 1g
Iron 0 mg
Calcium 2 mg

INGREDIENTS
1 ¼ - ounce package sweetened shredded coconut (about 5 cups)
4 large egg whites
⅔ cups sugar
⅓ cup all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature

DIRECTIONS
1. Heat oven to 325° F.
2. In a medium bowl, combine the coconut, egg whites, sugar, flour, salt, and vanilla.
3. Drop packed tablespoonfuls of the mixture onto parchment-lined baking sheets, spacing
them 1 inch apart.
4. Bake, rotating the baking sheets halfway through, until lightly golden, 25 to 30 minutes. Cool
slightly on the baking sheets, then transfer to wire racks to cool completely.
5. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-
lined baking sheet. Refrigerate until firm, 20 to 30 minutes. Store the macaroons in an
airtight container at room temperature for up to 7 days.
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 SPRITZ COOKIES
Use a cookie press to form pretty shapes; sprinkle with sanding sugar before baking to add
extra shine.

NUTRITIONAL INFORMATION
Per Serving
Calories 45 calories
Calories 45 calories from fat
Fat 2g
Sat Fat 1g
Cholesterol 6 mg
Sodium 12 mg
Protein 0g
Carbohydrate 6g
Sugar 3g
Fiber 0g

INGREDIENTS
1¼ cups all-purpose flour, spooned and leveled
¼ teaspoon kosher salt
½cup (1 stick) unsalted butter, at room temperature
½ cup confectioners’ sugar
1 teaspoon vanilla extract
¼cup coarse sanding or turbinado sugar
Cookie press

DIRECTIONS
1. Heat oven to 375°. In a medium bowl, whisk the flour and salt.
2. With an electric mixer, beat the butter and confectioners’ sugar on medium-high speed until
light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce speed to low and gradually add
the flour mixture, mixing just until incorporated.
3. Following the manufacturer’s instructions, fill the cookie press with the dough and squeeze
the dough onto parchment-lined baking sheets, spacing the cookies 1 inch apart. Sprinkle
with the sanding sugar and bake until the edges are golden, 10 to 12 minutes.  
4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
 
Note: Total Time includes cooling time.
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Yeast Free Bread
Ingredients
3cups  whole wheat flour
(preferably
stone ground)
4 teaspoons  baking powder
1teaspoon  salt
1 1 ⁄2cups rice milk (works with any
liquid) or  1 ⁄2 cups
water (works with any
liquid)
1
⁄4 cup liquid fat (i.e. melted milk free
margarine, vegetable oil, olive oil)

Directions

1. Mix dry ingredients.

2. Do not sift the flour!
3. Mix liquids and add to dry.
4. Stir until there is no more dry flour.
5. Depending on the humidity of the air where you live you may need a little bit more or
less liquid.
6. The dough should be moist but not sticky.
7. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add
liquid or flour to it.
8. Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
9. This is a country style bread that should be sliced thick.
10. It is important not to overwork the dough.
11. Shape into a ball or an oval, with oiled hands.
12. Place on clean baking sheet.
13. Bake for 40 minutes at 400°F.
14. Variations: Rub the dough ball with virgin olive oil and sprinkle sea salt and oregano for
a foccacia flavor.
15. For tea time add a tsp pure cane sugar.
16. The liquid can be replaced for orange or other fruit juice if the bread is to be used for
teatime and you can even add dried chopped fruits.
17. For a savory bread the liquid can be tomato juice and you can add chopped sundried
tomatoes to the dough.
18. Sprinkling of seeds in the dough or on top of the bread is also possible.

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 POTLUCK BANANA CAKE RECIPE
INGREDIENTS

 1/2 cup butter, softened

 1 cup sugar
 2 large eggs
 1 teaspoon vanilla extract
 2 cups all-purpose flour
 2 teaspoons baking soda
 1/2 teaspoon salt
 1-1/2 cups mashed ripe bananas (about 3 medium)
 1 cup (8 ounces) sour cream

COFFEE FROSTING:

 1/3 cup butter, softened

 2-1/2 cups confectioners' sugar
 2 teaspoons instant coffee granules
 2 to 3 tablespoons milk

DIRECTIONS
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well
after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture
alternately with bananas and sour cream, beating well after each addition.

Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted
near the center comes out clean. Cool completely on a wire rack.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Dissolve coffee
granules in milk; add to butter mixture and beat until smooth. Spread over cake. Yield: 12-15
servings.

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 CALIFORNIA LEMON POUND CAKE RECIPE

INGREDIENTS

 1 cup butter, softened

 1/2 cup shortening

 3 cups sugar

 5 large eggs

 1 tablespoon grated lemon peel

 1 tablespoon lemon extract

 3 cups all-purpose flour

 1 teaspoon salt

 1/2 teaspoon baking powder

 1 cup milk

 FROSTING:

 1/4 cup butter, softened

 1-3/4 cups confectioners' sugar

 2 tablespoons lemon juice

 1 teaspoon grated lemon peel

DIRECTIONS
In a large bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add
eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the
flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until
combined.

Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted
near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to
cool completely.

In a small bowl, combine the frosting ingredients; beat until smooth. Spread over top of
cake.Yield: 12-16 servings.