Chocolate Chip Banana Muffins

chocolate chip banana muffins

Audrey and Les were fans of sports, swimming, fishing, and the outdoors. A cottage on Loon Lake outside of Haliburton, Ontario was their favourite vacation spot. They would rent a cottage for one or two weeks every summer. When the opportunity arose to purchase one of the cottages, they took it!

Growing up, I spent a lot of time at our family cottage. I loved to go fishing with Grandpa and play games with my brother and the kids from the other cottages on the property.

Mom and Taylor and I spent some time at the family cottage this winter. We played board games, built a snow golem, and had a bonfire with the neighbours. We also uncovered several new recipes in Grandma’s handwriting!

I baked the chocolate chip banana muffins last weekend. They were just okay! I should have used more (or more ripe) bananas because the banana flavour didn’t come through.

The recipe has a note from Grandma that she didn’t need all 25 minutes to cook her muffins, but I sure did! I checked them at 20 minutes and they were still completely wet! Next time I might try checking them at 23 minutes (instead of waiting the whole extra five) because they did turn out a little dry.

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Chocolate Chip Banana Muffins

chocolate chip banana muffinsDry Mixture

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup semi-sweet choc. chips

Moist Mixture

  • ½ cup butter (soft)
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup ripe mashed bananas

Preheat oven to 375°F

  1. Mix dry ingredients together in a bowl
  2. Cream soft butter and sugar in another bowl
  3. Beat in eggs, one at a time
  4. Add mashed banana and vanilla, mix well
  5. Add moist mixture to dry mixture
  6. Stir until batter is moistened, but still lumpy

Fill 12 muffin cups
Bake 25 minutes – mine were baked sooner
[editor’s note: mine needed the full 25 mins]

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Auntie Kay’s Shortbread Cookies (for real this time)

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Good news, everyone! I figured out the secret to Auntie Kay’s Shortbread Cookies!

With Christmas fast approaching, I was eager to break out the Christmas-themed cookie cutters and take this recipe for a second spin…

The last time I made these cookies, they came out tasting like cardboard and I had to throw away most of the batch (yep, that bad). Mom was sure this was the right recipe, though! We eventually determined that the problem was the flour. The recipe card simply calls for “flour”, which I took to mean all-purpose flour. Wrong! It was supposed to be pastry flour!

Rather than buying a 5 lb bag of some new-fandangled type of flour, I created my own pastry flour: for every 1 cup of all-purpose flour, remove 2 tbsp and replace it with 2 tbsp of cornstarch. Sift well and there you have it: homemade pastry flour.

shortbread_2I followed the same recipe with this 1 minor change and the result was AMAZING. I couldn’t believe it! From sawdust to stardust! I knew it was going to be a success as soon as I started forming and rolling the dough. It felt like Grandma’s shortbread dough! The way it rolled and cracked and re-rolled was just right.

At first I was surprised by such a major difference in the consistency of the dough (and ultimately, the texture and flavour of the cookie) just from a few tablespoons of cornstarch, but scientifically it makes sense. The difference between pastry flour and AP flour (and indeed any other variety of flour) is the protein content. And protein is what forms gluten, which is what creates structure in baked goods! So it follows that using a slightly different flour can yield vastly different cookies.

Baking these cookies was a joy! Every step of the process was nostalgic for me: sifting the flour, rolling and cutting the dough in Grandma’s classic Christmas cookie cutter shapes, the smell of shortbread baking in the oven… it was like being back in Grandma’s kitchen at 54 Lloyd Street, helping bake holiday cookies with her. I miss you, Grandma!

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Auntie Kay’s Shortbread Cookies

  • 1 lb butter
  • 1 tsp vanilla
  • pinch salt
  • 1¼ – 1½ cups icing sugar
  • 5 cups [pastry] flour

Cream butter, vanilla, & salt.
Add icing sugar & beat.
Add flour a cup at a time & beat.
Roll until ¼” thick & cut.
Ungreased sheets. (Editor’s note: I recommend greasing your cookie sheets)
350°F Approx 12 min.

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Oatmeal Carmelitas (kind of)

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Many of the recipes in Audrey’s Recipe Box are ones that I’ve never actually seen or tasted before, such as these oatmeal carmelitas. I made a complete mess of them! I had a very difficult time keeping the squares intact during cutting. The bottom was dry and crumbly (in a bad way), while the top was rock hard!

So what went wrong? I looked up a few competing caramelita recipes online and found that carmelitas are actually supposed to have the caramel in the middle, not as a topping! Re-reading Grandma Clarke’s instructions, I see that she does mention pressing only half the oatmeal mixture into the pan at first, followed by crumbling the remaining mixture on top before the second bake. Crap! I completely skipped that part! On the bright side, those fall-coloured M&Ms I added look great, don’t they?

Lesson learned: read the full instructions before you start.

Despite my failure to follow the directions, these dessert squares were quite tasty—especially when microwaved and served with a scoop of ice cream. I am definitely going to try these again some day. I’d like to get them right!

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Oatmeal Carmelitasoatmeal_carmelites_3

  • 1 cup all-purpose flour
  • 1 cup quick cooking rolled oats
  • ¾ cup finely packed brown sugar
  • ½ teaspoon [baking] soda
  • ¼ teaspoon salt
  • ¾ cups butter or margarine (melted)
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • ½ cup chopped pecans
  • ¾ cup caramel ice cream topping
  • 3 tablespoons flour

Combine flour, oats, brown sugar, [baking] soda, salt and melted butter, blend at low speed to form crumbs.

Press half of crumbs into 11″ x 7″ or 9″ sq. pan, bake 10 mins in 350°F oven.

Remove from oven, sprinkle choco. chips and pecans over crumbs, blend caramel topping and flour, and pour over the choco. bits and nuts to cover, sprinkle with the remaining crumbs and bake 15-20 mins or longer until golden brown.

Chill 1-2 hours, cut into bars, makes 24 bars.

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Coffee Cake

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I made a coffee cake! It has been a long, hot summer. The heat finally broke with a big rain storm last week and I was struck with the mood to bake. I browsed Grandma Clarke’s recipe box for something simple and sweet. Coffee cake was the perfect answer!

The recipe that I found is for a sour cream coffee cake. One of the ingredients is a cup of sour cream mixed with some baking soda, which activates the baking soda and fizzes like a little science experiment! Very cute.

A word of warning: I can’t vouch for the actual baking time on this recipe! My oven typically runs hot, so I’ll shave off a few minutes from Grandma’s suggested time or bake to the lowest time in a provided range. This recipe suggests 40-45 minutes, so I baked my cake for 40 minutes. I let it cool, cut off a slice from the end for my little photoshoot… and it wasn’t until I cut deeper into the loaf later that I found a gooey center!

If you try this recipe, please let me know how it turns out for you. I’d love to be able to update this post with more data!

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Coffee Cake

Topping

  • ½ cup brown sugar
  • ½ cup chopped nuts (optional)
  • 1 tsp cinnamon

Mix ingredients together in a small bowl
Set aside

Batter

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How did the sugar layer turn into a circle?
  • 1 cup white sugar
  • ¼ cup margarine
  • 2 eggs
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp baking powder
  • 1 cup sour cream with 1 cup baking soda added to it

Cream together white sugar and margarine
Add 2 eggs and mix well
Stir in sour cream and 1 tsp baking soda (mixture)
Mix baking powder in the flour and stir into above mixture
Pour half the mixture into bottom of a (greased) loaf pan
Sprinkle half of the sugar mixture (topping) over this
Add rest of batter, then rest of sugar mixture

Bake at 350°F for 40-45 minutes
[Editor’s note: I recommend longer! I’ll be baking mine for 50 minutes next time.]

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Fresh out of the oven with a crumbly brown sugar and walnut topping

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Banana Tea Bread

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Some overripe bananas were looking sad and lonely on my kitchen counter the other day, so naturally I made them into a banana bread!

I love tea breads because they bake like a cake: no yeast, no rising or proofing, no problem. A tea bread is basically a big muffin! It has a longer bake time, of course, but the ingredients are the same. You can convert any muffin recipe into a bread or vice versa by adjusting the bake time.

Grandma Clarke’s recipes are always charming, but something about this one really makes me smile! I love how she is incredibly detailed — spelling out “teaspoons” as whole words and identifying that it “Makes 1 loaf” — but then she closes with an instruction to bake “until done.” Oh, Grandma!

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Banana Tea Bread

  • banana_bread_21¾ cup sifted flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup shortening
  • ⅔ cup white sugar
  • 2 eggs, well-beaten
  • 1 cup mashed ripe bananas (2 or 3 bananas)
  • ½ cup chopped nuts [optional]

banana_bread_4Sift together flour, baking powder, soda, and salt.
[optional] Add ½ cup chopped nuts to flour mixture.
Beat shortening until creamy in mixing bowl.
Add sugar gradually and continue beating until light and fluffy.
Add eggs and beat well.
Add flour mixture alternately with bananas, a small amount at a time, beating after each addition until smooth.
Turn into a well-greased bread pan (8 ½” x 4 ½” x 3″).
Bake in a 350°F oven for about 1 hour 10 minutes or until bread is done.
Makes 1 loaf.

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Fresh out of the oven!

Shortbread Cookies

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Opening my custom rolling pin at Christmas

Despite the intense summer heat, I took another shot at shortbread cookies this weekend. My mom gifted me an amazing custom-engraved rolling pin for Christmas and I was ready to try it out. I pretty much sauna-fied the entire apartment (sorry Ryan), but at least we got a tasty batch of cookies out of it!

Audrey’s Recipe Box contains 4 shortbread cookie recipes. I had tried one previously and it came out tasting like cardboard. Curiously, that was the recipe that my mom seems to recall being Grandma’s standard shortbread cookie. However, having now closely inspected all 4 recipes, I think mom may be right (aren’t moms always right?). Grandma’s shortbreads from my childhood were always rolled and cut (rather than balled and pressed) and only 2 of the 4 recipes are for rolling. The recipe below uses brown sugar, which I don’t recall being part of grandma’s recipe… so it must have been Auntie Kay’s Shortbread Cookies. So what went wrong? I believe the discrepancy is that grandma’s recipe requires pastry flour, while I was using regular all-purpose flour (the recipe just says “flour”).

Pastry flour has a lower % protein than all-purpose flour, so for these cookies, I added 2 tbsp of cornstarch per cup of all-purpose flour. The end result was sweet and delicious; not at all like cardboard! They were a little dry, however, which may be the nature of the recipe, or may be due to the extra volume of flour that got kneaded in as I re-rolled the dough. I had a difficult time working with this dough. It crumbled and cracked often. I have heard that shortbreads are difficult, so I hope that I can improve with practice!

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Shortbread Cookies

  • 1 cup butter
  • ½ cup fruit sugar or lightly packed brown sugar
  • 3 cups sifted enriched pastry flour

Cream butter until very soft
Gradually blend in the sugar & cream well
Gradually mix in about 2 cups of the sifted flour
Turn out dough onto baking board that is generously sprinkled with the remaining flour & knead into the dough until it cracks on the surface – takes about 1 cup more

Roll out dough on lightly floured board to about ¼ to ⅛ thickness & shape with cutters
Bake on ungreased baking pans in slow oven 300°F 20-30 min

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Meat Loaf

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Meat loaf and mashed potatoes were a standard in the Clarke household. Meat loaf is a comfort food with European origins. It takes a while to bake, but is easy to prepare and tastes wonderful! (Seriously, this dish is AMAZING.)

The recipe below makes enough meat loaf to serve 6-8 adults. I used 2 lbs of ground beef and I couldn’t fit the whole mixture in a single loaf pan! I ended up filling the loaf pan about ¾ to the top and then using the remaining mixture to form a second, smaller loaf which I cooked on a baking sheet. The freeform loaf turned out so beautifully that I think I’ll do it with the whole mixture next time!

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Meat Loaf

  • meat_loaf_pan1½ to 2 lbs. lean ground beef
  • 1 cup of fine bread crumbs (or Corn Flake crumbs)
  • 1 or 2 eggs
  • salt & pepper to taste
  • 1 cup of milk
  • 1 ½ tsp. of worcestershire sauce
  • 1 onion finely chopped (or onion salt)

[Combine all ingredients in a large bowl]
Bake for 1 hr. 15 min. at 350°F

Topping (optional)

  • 2 tbsp yellow mustard
  • 2 tbsp brown sugar
  • 4 tbsp ketchup

Mix ingredients and pour on top of loaf before baking to form a savory-sweet crust.

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