- 1 cup all-purpose flour
- 1/2 cup flaked coconut
- 1/2 cup rolled oats
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 3/4 cup firmly packed light brown sugar
- 6 tbs. (3/4 stick) unsalted butter, at room temperature
- 2 very ripe bananas, mashed
- 1 egg, at room temperature
- 1 cup of shredded coconut
- 1/2 cup currants
- splash of rum, optional
Preheat an oven to 325°F.
Lightly grease 1 or 2 baking sheets or line each with parchment paper.
In a bowl, stir together the flour, coconut, oats, baking soda, salt, nutmeg and cinnamon.
In a large bowl, cream the brown sugar, rum (optional) and butter until fluffy.
Add the banana and egg and beat with a fork until blended.
Stir in the flour mixture, about 1/2 cup at a time, then stir in the currants.
Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s), spacing the cookies about 2 inches apart.
Bake until golden brown, 8 to 12 minutes, switching pan positions halfway through baking if 2 pans were used.
Remove from the oven and let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes.
Transfer the cookies to the rack and let cool completely.
Store in an airtight container at room temperature for up to 3 days.
Start out with this recipe for Angel Food cake from Food Network’s Alton brown, or pick up a pre-made cake from the supermarket or bakery.
3 cups raspberries
2 tablespoons sugar
1 9″ angel food cake
1/2 cup lemon curd (found near jelly or in the international section)
1 1/2 cups of whipped cream (yours preferably)
In a medium bowl gently toss together berries and sugar and set aside.
Cut cake into thirds horizontally. Place bottom layer of the cake on the serving plate. Spread with half of the lemon curd and half of the whipped cream. Top with the middle layer of cake and repeat layers of curd and cream. Add top layer of cake.
Cut into 12 slices with a sharp knife and plate.
It’s good enough to try, but lets see if we can perfect this recipe together. Try it out and post suggestions, additions, modifications that you think will work and let’s roll. Don’t forget the pictures!
* 1/2 cup vegetable oil
* 1/4 cup raspberry vinegar
* 2 teaspoons Dijon mustard
* 1 teaspoon sugar
* 1/2 teaspoon salt
* 1 (10 ounce) package fresh spinach, torn
* 1 (4 ounce) package blue cheese, crumbled
* 1 cup fresh blueberries
* 1/2 cup chopped pecans, toasted
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, blue cheese, blueberries and pecans. Add dressing and toss gently; serve immediately.
I spotted this on all recipe and it has some elements I love in a salad: Spinach, almonds, and cranberries. Try it our and let us know what you think.
Jamie’s Cranberry Spinach Salad
- 1 tablespoon butter
- 3/4 cup almonds, blanched and slivered
- 1 pound spinach, rinsed and torn into bite-size pieces
- 1 cup dried cranberries
- 2 tablespoons toasted sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup white sugar
- 2 teaspoons minced onion
- 1/4 teaspoon paprika
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1/2 cup vegetable oil
- In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
- In a large bowl, combine the spinach with the toasted almonds and cranberries.
- In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
With all the talk about Black fathers, I was reminded of a story written for National Public Radio (NPR) last year for Valentine’s Day. It is about my family, specifically my father and how he started a tradition in our family to enjoy Valentine’s Day with his daughters and his wife. The story includes two of ShoeBox Oven’s favored chocolates: Champagne Chocolate and Bittersweet Chocolate Cake. I hope you will also enjoy it and treasure the men in your life
It’s hot y’all. And not just outside. All the RoundUps are on fire with heated debate, fiery discussions and spicy chit-chit-chatter. Before someone spontaneously combusts, lets chill out—physically, mentally, spiritually. This is the recipe to my bakery’s coveted VanillaBean Lemonade. Add whatever “grown up” you want to this lemonade, but it is delightful as-is.
ShoeBox Oven’s VanillaBean Lemonade
2 Vanilla Bean pods
16 cups of water
Crushed Ice (as needed)
SIMPLE SYRUP INGREDIENTS
2 cups of water
2 cups of sugar
Squeeze lemons. Discard the seeds and keep as much pulp as you’d like.
Make the simple syrup.
Bring 2 cups of water to a boil.
Add 2 cups of sugar.
Slit the vanilla beans down the center and scrape the seeds out.
Put the seeds and the scraped pods in the boiling water.