Moist and cake-like, Simple Banana Coconut Bars are perfect when you want banana bread with a little more.

HERE'S ALL IT TAKES

• 3/4 cup sugar
• 2 medium very ripe bananas, mashed
• 1/3 cup melted butter
• 3 egg whites
• 1/2 cup pecan pieces
• 1/2 cup unsweetened coconut flakes

• 1 cup all-purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt, omit if using salted butter

Heat oven to 350ºF.  Grease 8x8x2-inch pan with cold butter.

Mix sugar, bananas, melted butter, and eggs in large bowl with spoon.  Stir in pecans and coconut.  Stir in the remaining dry ingredients all at once.

Spread batter in pan.  Bake 25 to 30 minutes, until toothpick inserted in center comes out clean.  Carefully invert pan onto cake plate and allow it to cool upside down, until cake naturally falls out of pan onto plate.  If it doesn't fall out naturally, tap the bottom of the pan until it loosens.   Allow it to cool completely and quickly in the refrigerator before adding frosting.  Cooling in the refrigerator helps it to retain the cake's moisture.  It only takes 20 minutes or so.

CREAM CHEESE FROSTING

• 4 ounces cream cheese, softened
• 1 tablespoon real Maple syrup
• 1 1/2 to 2 cups powdered sugar

Mix cream cheese and Maple syrup in a medium bowl.  Gradually stir in powdered sugar with a fork until smooth and spreadable.

Keep leftover bars refrigerated, if they're frosted with cream cheese frosting.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

JUST LOOK at these golden sweet Texas peach slices.  They don't grow them like this in the grocery store.  You'll only find these sugary juicy wonders around the farmers' markets of East Texas from late-June to mid-August.  I couldn't help but make a Texas size pie when I brought them home from my own local farmers' market.  And instead of a pie plate, I pulled out the 13-inch by 9-inch casserole dish and went to town.

I made the pie crust from scratch and it wasn't hard at all.  I don't know why 'they' make it sound so mysterious like it can only be made by the masters of baking.  Whatever.  I've watched the Barefoot Contessa and America's Test Kitchen make it enough, I just went for it.  It turned out just like a pie crust should.

HERE'S ALL IT TAKES

Pie Crust

• 1 cup or 2 sticks COLD butter, cut into tablespoon slices
• 2 2/3 cups all purpose flour
• 1 teaspoon salt, (if you use salted butter, then do not add this extra salt)
• 7 to 8 tablespoons ice cold water

In a food processor, pulse and cut butter into flour and salt until mixture makes small pea size crumbs.  With the processor on, add ice cold water through the top until all the flour is moistened and pastry almost cleans the side of the bowl.

Gather pastry into a ball; shape into flattened round. Wrap in plastic wrap and store in the refrigerator for 20 minutes.  When you're ready to assemble the pie, then divide dough in half.  Roll out each half onto a lightly floured surface to the size of your baking dish.  Lay the pressed dough over the rolling pin to help pick up and move the dough to the buttered dish.

Texas Peach filling

• 1 1/4 cups sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 6 to 8 cups fresh sliced peaches (about 7 to 10 peaches)
• 1 1/2 to 2 teaspoons fresh lemon juice
• 3 tablespoons butter

HEAT OVEN 425ºF.

After slicing all those peaches, make sure there will be enough to fill the casserole dish before prepping the dish for baking.  You may need extra peaches or you may have too many, it's good to check before going further.

Mix the sugar, flour, cinnamon and vanilla.  Stir in the measured peaches and lemon juice.

Prepare bottom layer of pastry and lay into bottom of the buttered 13-inch by 9-inch casserole dish. Don't worry about it being pretty, no one will notice the bottom.

Pour peach mixture into pastry-lined dish. Dot with 3 tablespoons of butter.  Cover with top crust that has slits cut in it; seal and decorate to your fancy.

Seen here sprinkled with cinnamon-sugar and hearts smeared with softened butter.

Bake 35 to 45 minutes, until crust is brown and juice begins to bubble through slits in crust.  Allow to cool so the peach filling has time to solidify, otherwise it will run out and fall apart as you try to move it to your plate.  Trust me on this one.

Fresh and hot out of the dish.

After the pie has had time to cool completely.

.

I made this big casserole size pie thinking it would be the dessert for the weekend.  Well, after sharing about two-thirds of it with dear friends and neighbors, my own family DEVOURED the remaining portion in one day.  So much for the weekend.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Close your eyes and have a bite.  Sour Cream Chocolate Chip Cookies WILL satisfy those sweet chocolate cravings.  They're lighter in appearance because the recipe calls for white sugar instead of brown sugar, and the sour cream helps, too.  Are you worried that you may be eating sour cookies?  Don't be.  We ate the dough unbaked and baked and NO ONE knew about the sour cream, until I told them.

HERE'S ALL THERE'S TO IT

• 1 1/2 cups sugar
• 1/2 cup sour cream
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1 egg

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups mini-chocolate chips.

Heat oven to 350ºF.

Beat sugar, sour cream, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix by hand.  Stir in flour, baking soda, salt and chocolate chips.

Drop dough by rounded tablespoonfuls about 2 inches apart onto greased cookie sheet.  Bake 12 to 14 minutes or until set and just beginning to brown.  Cool 1 to 2 minutes before removing.  Transfer to a wire rack for complete cooling.

All you need now is a glass of milk or a scoop of vanilla ice cream

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

I apologize that there's not a photograph for this recipe.  You'll have to trust me that it makes a beautiful dessert and it's absolutely worth the time to bake it up.  I served this recipe in a cooking demonstration at our Main Street Farmers' Market and the crowd went ga-ga for it.  It helps to make sure the blackberries are sweet on their own without the need to add sugar.  If you happen to buy tart blackberries, wait a day, they'll sweeten up on their own.

HERE'S ALL IT TAKES

To make 6 servings

• 4 cups fresh blackberries
• 1 tablespoon fresh lemon juice
• 1 large egg
• 1 cup sugar
• 1 cup all purpose flour
• 6 tablespoons melted butter

HEAT oven to 375ºF.
Grease 8-inch square pan.  Layer berries in pan and sprinkle with fresh lemon juice.  In a medium bowl, stir together egg, sugar and flour until it resembles a course meal.  Sprinkle over fruit.  Drizzle butter over the top.
BAKE 35 minutes, until lightly brown & bubbly.  Allow to cool 10 minutes then serve warm with whipped cream.

TEXAS SIZE BLACKBERRY COBBLER

To make 24 servings

• 16 cups fresh blackberries
• 4 tablespoon fresh lemon juice
• 4 large egg
• 4 cup sugar
• 4 cup all purpose flour
• 3 sticks or 1 1/2 cups melted butter

HEAT oven to 375ºF.
Grease 12-inch by 17-inch half sheet pan.  Layer berries in pan and sprinkle with fresh lemon juice.  In a large bowl, stir together egg, sugar and flour until it resembles a course meal.  Sprinkle over fruit.  Drizzle butter over the top.
BAKE 35 minutes, until lightly brown & bubbly.  Allow to cool 10 minutes then serve warm with whipped cream.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Be sure to have plenty of milk on hand for these rich delights.

HERE'S WHAT YOU NEED

Brownie

• 8 ounces sweet baking chocolate, chopped
• 1/2 cup butter
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 2 eggs

Heat oven to 350ºF.  Grease rectangular pan, 13x9x2 inches.  In a medium size, microwave safe bowl, melt chocolate and butter with medium low power in microwave for 1 minute, then 30 second intervels until chocolate is melted.  Remove from microwave and stir in remaining ingredients.

Spread batter in pan.  Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Frost with Coconut-Pecan Frosting.  Cut into 8 rows by 4 rows.  Yields 32 brownies.

Coconut-Pecan Frosting

• 1/2 cup sugar
• 1/4 cup butter
• 1/3 cup evaporated milk
• 1/2 teaspoon vanilla
• 2 egg yolks
• 1 cup flaked coconut
• 2/3 cup chopped pecans

Cook sugar, butter, milk, vanilla and egg yolk in 1 1/2-quart saucepan over medium heat about 12 minutes, stirring frequently, until thickened.  Stir in coconut and pecans.  Refrigerate about 1 hour or until spreadable.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

HERE'S ALL IT TAKES

• 2/3 cup packed brown sugar
• 1/4 cup butter, softened 1/2 teaspoon vanilla
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 small zucchini, shredded and drained (1 cup)
• 1/2 cup chopped nuts (optional)

Heat oven to 350ºF. Grease square pan, 8x8x2 or 9x9x2 inches.  Mix brown sugar, butter , vanilla and egg in large bowl.  Stir in flour, baking soda, cinnamon, cloves.  Stir in zucchini and nuts.

Spread batter in pan.  Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Frost with Clove-Spiced Frosting.  Cut 6 row b;y 4 rows.  Yields 24 bars.

Clove-Spiced Frosting

• 3/4 cup powdered sugar
• 1 tablespoon butter, softened
• 1/8 teaspoon ground cloves
• 3 to 4 teaspoon milk

Mix all ingredients until smooth and spreadable.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Biscotti is my favorite cookie to bake for friends, to give away as gifts, or just to eat alone.  I'm flexible.  This family favorite recipe comes straight from my secret cookie book.

HERE'S ALL YOU NEED

• 1 cup sugar
• 1/2 cup butter, softened
• 1 tablespoon grated orange peel
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup slivered almonds, toasted and chopped

Heat oven to 350ºF.

Beat sugar, butter, orange peal and eggs in large electric mixer bowl on medium speed.  Stir in flour, baking powder and salt.  Stir in almonds.  Divide dough in half.  Shape each half into rectangle, 10x3 inches, on ungreased cookie sheet.

Bake about 20 minute or until toothpick inserted in center comes out clean.  Cool on cookie sheet 15 minutes.  Cut crosswise into 1/2 - inch slices.  Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown.  Remove from cookie sheet to wire rack.  After they've cooled, the biscotti have easily be stored in a resealable storage bag.  Makes 3 1/2 dozen cookies.

Now for those who like illustrations

Unbaked biscotti shaped into 10x3 inch rectangles.

Baked 20 min. and now cooling on cookie sheet.

Cut crosswise into 1/2 inch slices- use a cutting board.

Blowouts happens- don't sweat it- just eat it.

Ready for second baking for 15-20 minutes.

Light brown & crispy cookies- Ready to eat!

Notes:

It's important to toast the almonds, so you can taste them in the biscotti. If you skip toasting, you may as well not add them at all.

Never use margarine in this recipe, ALWAYS BUTTER.  It makes a big difference in flavor.

You can use lemon zest in place of orange zest, and skip the almonds.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Lighter than traditional banana pudding and can easily be made lighter in calories.  This recipe comes out the Hopkins County 4-H Food Show, where I had the honor of judging some terrific, young cooks.

This recipe was prepared by a very young cook.  It was very tasty and needed to be shared here on SDR.

HERE'S ALL IT TAKES

• 8 ounces light sour cream
• 1 (8 ounce) container whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 2 cups low fat milk
• 1 (16 ounce) package vanilla wafer cookies
• 4 bananas, peeled and sliced

In a large bowl combine sour cream, whipped topping and pudding mix, then blend in milk.  Stir well.

In the bottom of a trifle bowl or other clear serving dish, put down a layer of cookies, then a layer of pudding mixture, finally a layer of sliced bananas.  Repeat until all the ingredients are used.  Refrigerate until ready to serve.

More recipes from the Hopkins County 4-H Food Show

• Peanut Butter Cocoa Balls
• Grilled Tropical Salsa
• Monkey Bread
  

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

Last recipe entry from me from the Hopkins County 4-H Food Show. Isn't it pretty?  It's hard to believe a little monkey, ur I mean, a little kid made this monkey bread.

I sure hope they (the AgriLIFE Extension office) ask me to judge again next time.  It was SO MUCH FUN meeting the kids, listening to them spout their nutrition education, while proudly standing behind their prepared dishes.  Those kids were down right cool!

HERE'S MONKEY BREAD from a CLOVER KID

• 1 cup white sugar
• 2 teaspoons cinnamon
• 3 cans refrigerator biscuits (10 biscuits each)
• 1 stick butter
• 1 cup brown sugar
• cooking spray

Heat oven to 325ºF.

Mix white sugar and cinnamon together in a plastic storage bag or paper sack.  Remove biscuits from the tubes. Place each biscuit on cutting board and cut each into fourths with a butter knife.

Place about half the biscuit pieces into the cinnamon sugar mix and shake bag, until thoroughly coated.

With an adult helper, heat butter and brown sugar in a small pan over low heat, stir until mixed together.

Spray a bundt pan with cooking spray, be sure to coat it very well.  Place the coated biscuit pieces evenly in the bundt pan.  Finish coating the remaining pieces, then add them to the bundt pan.

Pour brown sugar mixture over the biscuits.  BAKE in oven 35 minutes.

Have the adult helper remove the bundt pan and place on wire rack to cool for 10 minutes.  CAREFULLY turn the pan upside down onto serving plate, the sugary coating will still be hot.  The monkey bread should fall right out.  Allow to cool at least 5 minutes or more, before serving.

To eat, just pinch off pieces and Enjoy!

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.

This is a totally nutritious snack!  Yes it is!  According to Texas A&M AgriLIFE Extension and the Hopkins County 4-H Club, it's considered a nutritious snack.  So there.

My fun friend, Kim, asked me last week if I wanted to be a volunteer for a 4-H food show event at our local Ag extension office.  I said, "Sure!"  Turns out, we had the fun of judging the nutritional knowledge and recipe presentation of young cooks from the ages of 7 to 14 years of age.  And let me tell you, those kids had it going on!

These great young cooks had learned how to balance a nutritious meal, studied nutrient facts, learned how to operate kitchen appliances, kitchen safety, and last but not the least, presented a delicious recipe.  For the next few posts, I wanted to highlight some recipes from the food show.

Moms & Dads, your kiddos can make these recipes.  Now, they WILL need your supervision and assistance working appliances, but they can put these recipes together.

LET'S START WITH THE WINNING RECIPE
made by Timothy, 8 years old.

Peanut Butter Cocoa Balls

• 3/4 cup peanut butter
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons cocoa powder
• 1 cup rolled oats
• 1 cup coconut, plus 1/3 cup to coat balls
  
• 1 cup chopped nuts, plus 1/3 cup to coat balls
  

Warm the peanut butter in the microwave up to 1 minute, enough to make it easy to stir.  Add in honey, vanilla, and cocoa powder; mix thoroughly.  Add remaining ingredients, stir well.

Use a 1 inch scooper to help roll dough into balls, then use either the extra coconut or chopped nuts to coat balls.  Can be chilled or served immediately.
Let's look at them again.

Pick up the NEW book Healthy Bread in Five Minutes a Day by Jeff Hertzberg & Zoe Francois from Amazon here.