Banana-Walnut Chocolate-Chunk Cookies
From Living Magazine
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teasp. coarse salt
1/2 teasp. baking soda
3/4 cup (1 1/2 sticks) unsalted butter) softened
1/2 cup sugar
1/2 cup packed light-brown sugar
1 large egg
1 1/2 teasp. vanilla
1/2 cup mashed banana (about 1 large - use a RIPE one)
1 cup old fashioned rolled oats
8 ounces semisweet chocolate, coarsely chopped into 1/4" chunks
1/2 cup chopped walnuts toasted


Preheat oven to 375*. Whisk together flours, salt and baking soda in small bowl. Put butter and sugars in bowl of electric mixer with the paddle attachment: mix on medium speed until pale and fluffy. Reduce speed to low. Add egg and vanilla. Mix until combined. Mix in banana. Add flour mixture, mix until just combined. Stir in oats, chocolate chunks and walnuts.

Using 1 1/2" ice cream scoop drop dough into baking sheet lined with parchment paper, spacing about 2" apart. Bake cookies, rotating sheets halfway through, until golden brown and just set, 12 to 13 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks and let cool completely. Cool in airtight containers up to 2 days.

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Apricot Cake

Drain a can of apricot halves -- save the juice.
Beat 1 very large egg until thick and lemon colored
Add 1/3 cup of apricot juice,
2 tablespoons melted butter
1/2 teaspoon lemon extract

Mix 2/3 cup flour
2/3 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
Mix into liquid stuff

Pour into greased/floured 8" cake pan. Cover with apricot halves (they will sink into batter - don't worry). Sprinkle with lots of cinnamon and sugar.

Bake 35 - 40 minutes at 350*