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This recipe uses very ripe bananas, the ones which you would not want to eat. The riper the bananas are, the more flavor they have.
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This recipe has been in my family for over 50 years. As a child, I couldn't wait to go to my sister's house to bake these. We would bake all one day and decorate them all day the next. Fond memories. Cut down on the salt if using margarine.
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Get Whole-Wheat Biscuits Recipe from Food Network
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Extremely low fat and tasty biscotti cookies. Perfect for dipping in hot coffee or tea.
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Oats and peanuts take the place of flour and bananas of butter in these flourless chocolate cupcakes sweetened with honey and maple syrup.
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These cookies are very good and I got this out of my mother's personal recipes. This recipe is from a Lebanese woman who was a friend of my mother's.
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This warm and nutty banana bread tastes great on a cold winter morning!
cooking.nytimes.com
Though there is nothing wrong with a bakery cake — all those gorgeous piped roses — there is really nothing better than a homemade cake Homemade cakes say, "It is perfectly fine to stuff into my smallish home, play pin the tail on the donkey and leave with a loot bag holding edible bracelets and a plastic puzzle that will break in a week." Take back childhood, people
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I received this recipe from my retired school-teaching Aunt who selected this as her all-time favorite cookie recipe from the many years of teaching and having students bring in their favorite cookies.
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These prize-winning sour cream biscuits are delicate in texture and taste, enhanced by a scattering of raisins, and hints of sugar and cinnamon.
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Unsweetened chocolate makes these a darker, richer version of gingerbread cookies.
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Buttermilk and vanilla make for two moist, well-flavored loaves.