Cocoa-Cashew Banana Bread

Ingredients:

2 c flour
3/4 c sugar
3/4 tsp baking soda
1/2 tsp salt
1 c chopped cashews
3 very ripe bananas
1/4 c vanilla yogurt
2 large eggs
6 tablespoons butter, melted & cooled
1 tsp vanilla extract
4 tablespoons cocoa powder


Pre-heat oven to 350. Grease loaf pan or even 9x9 glass dish.

Combine and wisk all dry ingredients. Set aside.

In mixing bowl, hand mix (or use kitchen mixer on low) to combine wet ingredients. Slightly lumpy is ok.

Combine wet & dry ingredients, folding until just mixed. Do not over mix. Put batter into your pan/dish.

Bake for 45-50 minutes. Err on the side of slightly less to avoid drying out the bread. Remove from oven, let cool 5 minutes and then transfer to wire rack.

Enjoy!

* recipe adapted from "the best cookbook ever" p 391

Chai-Spiced Hot Cider

Ingredients:

64 oz apple juice
3-4 chai tea bags
1-2 cinnamon sticks


Heat the apple juice on stove top or with steamer. Add tea bags and cinnamon sticks.

Serve and enjoy!

* If drinking from a travel mug, put one of those cinnamon sticks directly in your mug!

Mashed Orange Marmalade Yams

Ingredients:

5-6 large yams
8oz orange marmalade
1/2 tsp nutmeg (or 1/2 fresh ground nutmeg nut)

Quarter yams and boil with skin on in large pot until fork tender; about 20 mins

drain and put in large bowl. add marmalade and nutmeg. combine with hand mixer until fairly smooth. leave slightly chunky if desired.

enjoy!

Orange-Almond Biscotti

3 cups all-purpose flour
1.5 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1.5 cup sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup whole almonds with skins, toasted, cooled, and chopped coarse
3 tablespoons orange zest

l.preheat oven to 350 degrees. sift flour, baking powder,
and salt together in medium bowl.

2. Cream butter and sugar together until light and smooth,
about 2 minutes with mixer set at medium speed.
Beat in eggs one at a time, then extracts. Stir in
almonds and zest. Sprinkle dry ingredients over egg
mixture, then fold in until dough is just mixed.

3. Halve dough and turn each portion onto an
oiled cookie sheet covered with parchment. Using
floured hands, quickly stretch each portion of dough
into a rough 13 x 2-inch 1og, placing them about 3
inches apart on the cookie sheet. Pat each dough
shape to smooth it. Bake, turning pan once, until
loaves are golden and just beginning to crack on top,
about 30 minutes.

4. Cool the loaves for 10 minutes; Cut each loaf diagonally
into 1/2-inch slices with a serrated knife (gently, they may crumble). Lay the slices
flat, about 1/2 inch apart on the cookie sheet and
return them to the oven. Bake, turning over each
cookie halfway though baking, until crisp and golden
brown on both sides, about 5 minutes per side. Watch that they don't get too dark. Transfer biscotti to wire rack and cool completely.

Biscotti can be stored in an airtight container for 2 weeks.

*feel free to use other zest and try different extracts and nuts!

**recipe adapted from "the best recipe" cookbook