Gourmet Cookie Bouquets Recipe Blog

• 2 extra ripe, large bananas, peeled

• 1/3 cup butter

• 2/3 cup sugar

• 2 eggs

• 2 cups all-purpose flour

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/2 cup buttermilk

• 3/4 cup chopped nuts

Puree bananas in blender (1 1/4 cups). Cream butter with sugar, until light and fluffy. Beat in the bananas and eggs. Combine the flour, baking powder and baking soda. Add dry ingredients to banana mixture alternately in thirds with buttermilk, blending well after each addition. Stir in the nuts. Pour into greased 9 x 5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes until tests done. Cool in pan on a rack for 10 minutes. Turn out onto rack to complete cooling.

• 1 envelope of onion soup mix

• 1 medium clove garlic, finely chopped

• 1 tsp. basil leaves

• 1 tsp. oregano

• 1/8 tsp. pepper

• ½ cup butter, softened

• 1 loaf Italian or French bread (about 16 inches long), halved lengthwise

Preheat oven to 375 degrees.In a small bowl, thoroughly blend all ingredients except bread; generously spread on bread halves. On baking sheet, arrange bread, cut side up, and bake 15 minutes or until golden. Serve warm.

Store any remaining spread, covered, in fridge for later use.

• 1/3 cup honey

• 1/4 cup butter, softened

• 1 egg

• 1 can (8 oz.) crushed pineapple

• 1 tbsp. grated orange peel

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 1/2 tsp. baking powder

• 1/4 tsp. salt

• 1/4 tsp. ground nutmeg

• 1 cup chopped dates

• 1/2 cup chopped walnuts, optional

Preheat the oven to 375 degrees. In a large mixer bowl, beat together honey and butter for 1 minute. Beat in the egg, then undrained pineapple and orange peel. In a medium bowl, combine the remaining ingredients; stir into pineapple mixture until just blended.

Spoon batter into 12 greased muffin cups. Bake in a preheated oven for 25 minutes or until a toothpick inserted comes out clean. Cool slightly in pan before turning out onto wire rack. Serve warm.

• 1 10 oz. package frozen raspberries, thawed

• Cold water

• 1 3-oz. package raspberry flavored gelatin

• 1 envelope unflavored gelatin

• 1/2 cup lemon juice

• 1 3 1/2-oz. package lemon instant pudding and pie filling mix

• 2 cups cold milk

• 1 cup mayonnaise

Drain raspberries, reserving liquid. Add enough water to reserved liquid to measure 3/4 cup; set aside. Bring 1 cup of water to a boil. Gradually add to raspberry flavored gelatin, stirring until dissolved. Stir in the reserved raspberry liquid. Cover; chill until thickened but not set. Fold in raspberries. Pour into 1 1/2 quart clear serving bowl. Cover; chill until almost set. Combine unflavored gelatin and juice in a small saucepan; let stand 1 minute. Stir over low heat until gelatin dissolves. Cool. Combine the pudding mix and the milk; mix as directed on package of pudding mix. Stir in the salad dressing. Gradually add gelatin mixture, mixing until well blended. Pour over raspberry layer; cover. Chill until firm.

• 1 cup sifted flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 2 eggs

• 1/3 cup coconut cream or heavy cream

• 1 tsp. vanilla extract

• 1 cup soft-cooked rice

• Fat for deep frying

Sift flour, baking powder, and salt into a bowl. Beat th eggs, cream, and vanilla together, then mix into the flour mixture until smooth. Stir in the rice.

Heat the fat to 370 degrees. Drop the mixture into it by the tablespoon. Fry until browned. Drain and serve hot.

• 1 1/2 cups cranberries, finely chopped

• 1 cup miniature marshmallows

• 1/4 cup sugar

• 1 1/2 cups finely chopped apple

• 1/2 cup mayonnaise

• 1/4 cup chopped walnuts

• 1/8 tsp. ground cinnamon

Combine cranberries, miniature marshmallows and sugar; mix lightly. Cover and chill. Add remaining ingredients; mix lightly.

• 3/4 cup packed light brown sugar

• 1/4 cup all purpose flour

• 1/4 cup butter, softened

• 3/4 cup chopped nuts

• 3/4 cup Semi sweet mini chocolate chips

Combine brown sugar, flour and butter in a medium bowl until crumbly. Stir in nuts and mini chips.

• 4 egg yolks
• 4 tablespoons chopped scallions
• 1 1/2 cups cooked, chopped spinach
• 1/2 pound fine noodles, cooked and drained
• 1 teaspoon salt
• 4 egg whites, stiffly beaten

Beat the egg yolks, and then stir in the scallions, spinach, noodles and salt. Fold in the egg whites. Pour into a 1 1/2 quart greased baking dish.Bake in 350 degree oven for 30 minutes. Serve hot with meat or dairy dishes. Serves 4 to 6.

• 2 cups rice
• 3 1/2 cups chicken broth
• 1/2 cup oil
• 2 cups chopped onions
• 3 minced garlic cloves
• 2 cups julienne-cut cooked chicken
• 1 1/2 cups diced ham
• 1 cup cook diced shrimp
• 1/2 tsp. ground cumin
• 1/2 tsp. dried ground chili peppers
• 1 tsp. ground coriander
• 2 tbs. ground cashew nuts
• 4 tbs. peanut butter

Wash the rice under cold running water for several minutes; drain. Combine the rice and broth in a saucepan; cover, bring to a boil and cook over low heat 20 minutes. Spread on a flat surface to cool and dry. If possible, refrigerate for 2 hours.

Heat the oil in a deep skillet; sauté the onions and garlic 10 minutes. Stir in the rice; sauté until browned, stirring frequently. Mix in the chicken, ham, shrimp, cumin, chili peppers, coriander, cashew nuts, and peanut butter. Cook over low heat 10 minutes, stirring occasionally.

• Chocolate streusel (recipe follows)

• 1/2 cup butter, softened

• 1 cup sugar

• 3 eggs

• 1 cup sour cream

• 1 tsp. vanilla extract

• 2 cups all purpose flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/4 tsp. salt

Prepare chocolate Streusel and set aside.

Cream together the butter and sugar in a large mixing bowl until light and fluffy. Add eggs; blend well on low speed. Stir in sour cream and vanilla. Combine flour, baking powder, baking soda and salt; add to batter. Blend well.

Sprinkle 1 cup of the Chocolate Streusel into greased and floured 12-cup Bunt pan. Spread one third of the batter (about 1 1/3 cups) in pan; sprinkle with half the remaining streusel (about 1 cup). Repeat layers, ending with batter on top. Bake at 350 degrees for 50 to 55 minutes or until cake tester comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely.