Tag Archives: family favorite

The Cookie That Has Everything- Banana Oatmeal Cookie Plus

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I just got a cookbook packed with Swiss recipes, so we’ll be back with lots of Swiss cooking as we continue to pursue Ken’s relatives–mostly Ohio Swiss and German farmers. The book is out of print, but I got a used copy through Amazon. The Swiss Cookbook by Nika Standen Hazelton, published in 1967.

Meanwhile, I want to share my family’s number one favorite cookie. Usually, I’m talking about recipes that might have been made by our ancestors, or recipes handed down from my mother or my grandmother or other relative.  This recipe went the other direction.  Mother liked the banana oatmeal cookie so much that she copied my recipe.

Oatmeal Nugget Cookie is a  banana oatmeal cookie but with a little bit of everything else you love in a cookie.  If you want an oatmeal cookie, a chocolate chip cookie, a cookie that reminds you of banana bread, here’s your cookie.

Banana Oatmeal Cookies

Family Favorite: Banana Nugget Cookies

I’ve been making these so long that I cannot remember where I first got the recipe.  Sometimes it seems that the main reason to buy bananas is to have some leftovers for these cookies.  Feel free to add or subtract ingredients as you please.

Just for kicks, I tried them with Cup4Cup™ wheat flour substitute and it worked fine, so you can feel free to serve them to people with gluten sensitivity. They do not have a lot of sugar, and other than the fact that there’s quite a bit of butter, you can pretend they are totally healthy.

Enjoy!

Family Favorite: Banana Nugget Cookies

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Family Favorite: Banana Nugget Cookies
Serves 2 1/2 Doz
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Allergy Egg, Tree Nuts, Wheat
Meal type Dessert, Snack
Misc Child Friendly, Freezable
A family favorite oatmeal-banana cookie that also has chocolate and nuts.

Ingredients

  • 1 1/2 cup flour
  • 1 cup sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinammon
  • 3/4 cups butter (room temperature)
  • 1 egg (well beaten)
  • 2-3 ripe bananas (Equal to a heaping cup)
  • 1 3/4 cup quick oats
  • 8oz chocolate chips (small package)
  • 1/2 cup chopped nuts (optional)

Directions

1. Sift or whisk together dry ingredients.
2. Cut in butter
3. Beat bananas in small bowl and mix with egg. Add to flour mixture.
4. Add oats, chocolate pieces and nuts if you are using them, and stir well by hand.
5. Drop by tablespoonfuls on ungreased cookie sheet
6. Bake at 400 degrees 15 minutes. (Bottom will brown quickly, so watch carefully).
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Family Favorite: Swiss Bake

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The last recipe I posted was one for Swiss Croque Monsieur.  The following one, which I actually make more frequently, I think of as a Croque Monsieur in a dish.

One reader asked about side dishes to eat with Croque Monsieur, and I did not have any particular ones in mind, but would be happy to have suggestions if you have had Croque Monsieur in Switzerland.  What did you have as a side?

Of course there are many variations on Croque Monsieur, the most frequent being one that uses Bechamel sauce, which in the mid-west where I grew up was plain old white sauce.  That turns a crispy fried sandwich into a gooey over-the-top very filling dish. It is simply a matter of taste whether you add the Bechamel or not.

Swiss Bake

Swiss Bake before baking

My Croque Monsieur in a Dish is sort of like Bechamel, but lighter–no flour added–and airy like a souffle.  And this is one that could go into my “even Edie” file, I think. So easy to make that even non-cooks could tackle it. The recipe below, and the pictures, show a nine-inch dish, but when I had hungry teenage boys at home, I doubled or tripled it and used a 9 x 15 inch Pyrex dish or even a deeper casserole with more layers of bread (and longer baking).  It is very flexible, so there is no reason you could not just make it in an oven-proof bowl for one person with two thick slices of bread and reduced amounts of milk and eggs.

Swiss Bake

Print recipe
Swiss Bake
Serves 4
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Allergy Egg, Milk
Meal type Breakfast, Lunch, Main Dish
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 4 1/2 thick slices white bread
  • 4 eggs
  • 1 1/2 cup milk
  • 4 1/2 medium slices Gouda cheese (Or use Swiss cheese)
  • 1 cup grated Swiss Cheese (Emmenthaler preferred)
  • 1 cup ham (Diced. Or use thin slices.)
  • 1 teaspoon dry mustard (Or spread Dijon mustard on bread)
  • 1/4 stick butter (Plus more to grease pan)
  • pepper (to taste, white pepper preferred)

Directions

1. Heat oven to 350 degrees. Butter pan.
2. Cut half slice of bread in half again. Butter one side of each piece of bread
3. Fill bottom of pan with bread, buttered side up.
4. Sprinkle with dry mustard or spread with Dijon.
5. Place slices of Gouda on bread
6. Sprinkle half of ham pieces on top of cheese
7. Top with other slices of bread, butter side down, and press firmly.
8. Scatter grated cheese and remaining pieces of ham on top.
9. Beat eggs, add milk and pepper and beat again.
10. Pour egg and milk mixture over the bread slices. (Should come about half way up pan.) Put in oven for 45-60 minutes, until puffed up and slightly brown.
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Sloppy Joes–A Family Favorite

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REVISED RECIPE INCLUDED. I can’t believe I left out a key ingredient.
Sloppy Joes

Sloppy Joes before adding condensed soup.

It is our anniversary day today, and I thought I would mark it with the recipe that my husband always asks for when I say, “What do you want for dinner?”

As a young (impecunious) bride I perfected dozens of recipes involving hamburger or canned tuna, which if you are a regular reader, you know was the very first meal I prepared after we were married.

There are probably as many versions of this recipe for Sloppy Joes as their are people in kitchens, but at any rate, here is mine, and I’m sticking to it. It is a pretty vague recipe. Sometimes I add chopped celery and sometimes I add canned green chiles, and of course back when I could eat onions, they were an essential ingredient, so sometimes I add garlic or garlic salt.  You see, you have a lot of freedom making this one!

And in case you’re wondering if Sloppy Joes come from Sloppy Joe’s Bar in Key West, or what their connection to Iowa is, or what is a loose meat sandwich, or what other ingredients people may add, or what the canned version is called—take a look at this web site, Blue Apron.

Sloppy Joes, A Family Favorite

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Sloppy Joes, A Family Favorite

Ingredients

  • Ground Beef
  • Catsup
  • Mustard
  • green pepper (chopped fine)
  • sweet pickle relish
  • Worchestershire sauce
  • Hamburger Buns
  • 1 can Campbell's Vegetarian Vegetable Soup

Directions

1. Brown ground beef, breaking it up with a fork as it browns. Drain off excess grease.
2. Add rest of ingredients and salt and pepper if you wish.
3. SImmer for ten minutes.
4. Spoon onto toasted hamburger buns.

Note

No amounts given here for Sloppy Joes, because a) I don't know how many people you are serving--you'll need about 1/3 pound meat per person if they take seconds; and b) would I tell you how much catsup or mustard to put on your hamburger?

Personally, I leave out the salt and pepper because the condiments have enough seasoning.

If you are eating gluten-free, serve the Sloppy Joes mix on a baked potato or on a bed of rice.

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