Kimberly's Recipes

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In a mixing bowl, mix together flour, baking powder, baking soda, sugar, nuts, chips and dates.

In another mixing bowl, mix banana, milk, egg and butter. Combine mixtures until well blended.

Pour batter into greased 4 1/2" by 8 1/2" bread pan. Bake at 350F (175C) for 1 hour and 15 minutes, or until fork inserted in the center comes out clean. Let cool in pan 10 minutes, then remove from pan and place on rack to cool completely. (Different sized bread pans can be used, but cooking times will then vary from above.)

2 1/2 cups flour
1 teaspoon baking soda
2 sticks butter, melted
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 tablespoon milk
1 12 ounce package semisweet chocolate chips (2 cups)
1 ½ cups dried sweetened cherries (1/4 lb)

In a large bowl combine butter with sugars; add vanilla and mix well. Beat in eggs and milk. Gradually add flour mixture, beating until well-mixed. Stir in chocolate chips and cherries. Drop by heaping spoonfuls onto greased cookie sheets.

Bake at 350F (175C) for 10 to 11 minutes; cookies will still feel soft. Cool several minutes on cookie sheets, then move to wire racks to cool completely.

These are like (and for some may be the same) as fruit smoothies. The main difference I've found is that smoothies tend to be made with water or ice. I prefer to use milk or juice. My preference is milk, as juice tends to separate from the blended fruit.
The fruit can be anything you choose. I prefer not to peel fruits with skins, although this keeps the resulting shake from being as smooth as it could be. (I'm a student of the "all the vitamins are near the skin" school of thought.) Hard or soft fruits can be used; hard fruits take more blending.

Some fruits I've used successfully:
    Apples
    Pears
    Bananas
    Strawberries
    Peaches
    Canteloupe
    Raspberries
    Blackberries
    Oranges

I use at minimun two fruits, usually three. For fruits such as apples and bananas, I use one; larger fruits such as canteloupe, I cut up and use a large handful; for berries I use a large handful. (It probably goes without saying, but make sure to core or de-stem fruits as applicable.) I put these in the blender and then pour in enough milk or juice to almost but not quite cover the fruit. Since my blender only has two settings, "fast" and "pulse," I can't make any suggestions there. Blending time varies; I just let it run until it looks blended.

I wrote all this several years ago. I've since changed the way I do these. I've started adding yogurt, and when I can find it, Kefir, which is similar to yogurt. I've found that making sure I have enough yogurt (probiotic is best), my lactose intolerance has actually gone away. My current combination is a fruit or two, yogurt (generally plain or vanilla, since I prefer to buy the larger tubs of yogurt and these two flavors are the only ones easily available), Kefir, and some milk.

Granola

3 cups oats
1/2 cup flaked almonds
1/2 cup coconut chips
1/2 cup sunflower seeds
1 cup chopped fruit
1/4 cup wheat germ
1 cup honey
1 teaspoon vanilla extract

Spread in cookie sheet or large baking pan. Place in preheated 150C oven for 20 minutes, stirring halfway through. Cool.

In another bowl, combine flour, baking soda, baking powder and spices. Add to creamed mixture, alternating with milk. Mix in oats, cherries and nuts.

Chill until firm. Shape into small balls and place on buttered cookie sheets. Bake at 375F (190C) for 9 to 11 minutes or until set. Let cool for several minutes, then transfer to wire racks to cool completely.

Kimberly's Recipes

Banana-Date-Nut-Chocolate-Chip Bread

Granola

Oatmeal Cookies