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Saturday, January 05, 2013

Guest Kathy Adelsheim: Banana Bars, Maple Bars, and Midges's Cookies

The Altitude Adjustment Section
Kathy shared some of her altitude adjusted recipes for delicious sweets. And here are a few of her favorites!

Banana Bars

This is a great way to use up mushy, over-ripe bananas.

1/2 cup butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1 cup mashed banana
1 cup coconut
1 1/3 cups flour
1 Tablespoon melted butter
1 Tablespoon sugar
1 cup coconut

Preheat your oven to 350. Grease a 9 X 13 inch pan.In the bowl of your electric mixer cream together the butter and brown sugar. Add your egg and vanilla and mix. Next add in your baking powder and salt. Mash your banana and combine into bowl with coconut and flour. Spread mixture into prepared pan. Now make topping, in a small bowl combine melted butter, sugar, and coconut. Spread evenly over batter. Bake for 20-30 minutes till coconut is browned and edges begin to pull away from the pan. Cool to room temperature before cutting into bars.

Midge's cookies

This classic cookie is loaded with butter and nuts and it freezes very well.

1/2 cup granulated sugar
1/2 cup brown sugar
1 cup butter room temperature
1 egg
2 1/4 cups flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt
1 cup chopped nuts (Pecans or Walnuts)

Preheat oven to 325 degrees.Combine dry ingredients in a bowl and set aside.In your electric mixer cream butter and both sugars. Whip till light. Add egg and mix well. Add dry ingredients in two parts and then add chopped nuts. Roll into 1 inch balls and then roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10-15 minutes. Store in airtight tins to keep them soft, or eat them all!

Maple Bars

A truly yummy item, cut them small, they are intense.

1 1/2 cups flour
1/3 cup powdered sugar
3/4 cup cold butter
1/3 cup real maple syrup
1/3 cup brown sugar
1/4 cup heavy cream
2 tablespoons butter
3/4 cup toasted pecans coarsely chopped
3/4 cup walnuts coarsely chopped
1 teaspoon vanilla

Preheat oven to 350. In your food processor, combine flour, powdered suga,r and butter cut into small chunks. Process till crumbly but not till it forms a ball. Dump this mixture into a 9 X 9 inch baking pan and press down with your fingertips. Bake in oven 25 minutes or until it browns slightly and the edges start to pull away a little. Remove from oven and cool 10 minutes. While crust browns, make filling. In a heavy saucepan, combine maple syrup, brown sugar, cream, and butter. Bring this mixture to a boil and boil for two minutes. Remove from heat and add nuts and vanilla. Pour mixture over cooled crust. Bake until it bubbles all over about 20-25 minutes. Let cool about 15 minutes and cut while still a bit warm.