Banana Cake Ingredients: Serves: 8Yield: 1 loaf Units: US | Metric WET INGREDIENTS 1/2 cup milk (or 120g)

4 tablespoons butter (or 52g) or 4 tablespoons vegetable oil (or 52g) 1/2-3/4 cup sugar (or 100g-150g, depending on whether you want it medium sweet or very sweet) 2 ripe bananas (mashed with fork) 2 eggs (beat first) DRY INGREDIENTS 1 1/2 cups flour (or 180g, can be replaced by half Whole Wheat Flour and half oatmeal powder) 1 teaspoon baking soda 1/2 teaspoon baking powder 1/8 teaspoon salt 1/2 teaspoon ground cinnamon (optional) 1/4 teaspoon ground nutmeg (optional) 1/8 teaspoon ground cloves (optional) 3/4 cup of coarsely chopped mixed nuts (or 100g) (optional) 3/4 cup raisins (or 100g) (optional) Directions: 1 Preheat oven to 180c or 375F 2 Put milk, butter, and sugar in a medium pot and stir over small fire until just melted. 3 Remove pan from fire. Add mashed banana to lower the temperture, then stir in beaten eggs. 4 Combine all DRY ingredients and stir into the pot. 5 Bake appx. 30 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry. 6 Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.

Prep Time: 10 min Cook Time: 7 min Cooling Time: 15 min Yields: 48 cookies (4 dozen)

Description

The two ingredients which make these extraordinary cookies special are the combination of oats and butterscotch chips. These Oatmeal Scotchies will disappear from your cookie jar in no time.

Ingredients

1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup (2 sticks) butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 1 teaspoon vanilla extract or grated peel of 1 orange 3 cups quick or old-fashioned oats 1 2/3 cups (11-oz. pkg.) NESTL TOLL HOUSE Butterscotch Flavored Morsels

Directions
PREHEAT oven to 375 F. COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.