Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes per baking sheet
Yield: 3 dozen
Rating: 7.5/10
COOKIE:
1/2 c margarine
1 1/2 c sugar
2 eggs
1 c sour cream
2 3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine margarine and sugar until fluffy. Incorporate eggs, one at a time. Add sour cream.
In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly mix into margarine mixture.
Drop by golf ball-sized spoonfuls onto a parchment-covered baking sheet, about 6-8 per sheet.
Bake at 400 degrees for 10 minutes. (The bottoms of the cookies will be just beginning to brown.) Allow cookies to cool.
ICING:
4 Tb margarine (or butter)
1 c powdered sugar
1/2 tsp vanilla extract (or almond)
1 Tb milk or until you reach desired consistency
Food coloring (optional)
Ice when cookies are somewhat cool.
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Original Recipe Credit: Karen Failla
Modified by: Teishi Kennedy, iburnedit.blogspot.com
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Yield: 3 large loaves
Rating: 9/10
Cinnamon-Sugar mix:
1/4 c white sugar
1 tsp ground cinnamon
Bread:
3/4 c butter, softened
3 c white sugar
3 eggs
5-6 very ripe bananas, mashed
16 oz sour cream
2 tsp vanilla
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 c flour
Walnuts, chopped (optional)
Preheat oven to 300 degrees. Grease three large loaf pans (I use butter-flavored Crisco).
In a small bowl, create cinnamon-sugar mix. Sprinkle half of this mixture into the bottom of the pans. This makes a sweet and lightly crunchy crust on the bread. Yum!
Cream together the butter, sugar, eggs, and vanilla. Add bananas and sour cream.
In a separate bowl, combine flour, cinnamon, baking soda, and salt. Use a whisk to avoid flour clumps in your bread.
Combine wet and dry ingredients and divide into prepared loaf pans. Sprinkle the remaining cinnamon-sugar mixture on top of the batter. Bake for one hour and 15 minutes or until a toothpick comes out clean.
Allow to cool slightly in pans and then turn out onto cooling racks.
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Original recipe credit: Luci Taylor, friend of a friend
Modified by: Teishi Kennedy, IBurnedIt.blogspot.com
