Nutty Millet Cookies

When I first read this recipe for millet cookies, I thought that millet was something that only birds ate and squirrels avoided.  I had no idea that people could eat it, but why not?  It is a whole grain and you can find it both ground and as a seed.  Since reading Whole Grain Mornings (from which I adapted this recipe), I have discovered many grains that I have heard of, but didn't really know how to use or incorporate into my baking/cooking.  Also, if you are looking for something gluten-free, millet is one of those you can use in your baking.  It can also toast it to enhance it's flavor.  I did not however toast them in my recipe, but they add a nice crunch to the cookies.  At any rate, try these out.  They are healthy enough to be eaten for breakfast and filling enough to be eaten as a snack.  The raisins add just enough sweetness to take care of cravings.

Nutty Millet Breakfast Cookies

1 cup whole wheat flour

1/2 cup ground millet flour

3/4 cup rolled oats

1/4 cup whole millet

1/4 cup wheat bran

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cup coconut oil, melted

1/2 maple syrup

1 large egg, beaten

1 teaspoon pure vanilla extract

1/2 cup raisins

1/3 cup pecans, toasted and coarsely chopped

Preheat oven to 350 F.  Line a large baking sheet with parchment paper.  In a large bowl, whisk together the flours, oats, millet, bran, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.  In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla.  Add to flour mixture, folding in with a wooden spoon until incorporated.  Stir the raisins and pecans into the dough until evenly dispersed.  Make sure all of the wet and dry ingredients are combined.  Let dough rest for 10 minutes.

Scoop out about 1-2 tablespoons of dough and form a ball.  (I use a cookie scoop.) Place the balls about 1 1/2 inches apart on the prepared baking sheets.  Bake until golden brown around the edges and firmed yet still slightly soft in the center, about 10 minutes.  Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.  They should remain fresh for 3-4 days.

Seven Layer Bars

There are many variations in 7 layer bars, but this is the one my family has been making for as long as I can remember.  There are seven sweet layers piled on top of each other and then baked into caramel bar goodness.  Again this is a relatively simple bar to assemble and bake.  I think the challenge comes into play when trying to wrench the bars out of the pan since the caramel has successfully secured the bars to the edges.  These bars also freeze well, so you can enjoy them for weeks to come if you already have too many sweets in the house for the Christmas season.  You can also vary the ingredients if desired by changing up the nut to a walnut, peanut, hazelnut or almond.  The chips you can change for a peanut butter, cinnamon, or white chocolate chip.  Really, the possibilities for other combinations are endless.  However, in the spirit of Christmas past, this is how my family has made these bars, and to bring back sweet memories this is how I made them again this year.

Seven Layer Bars

1/4 pound butter

1 1/4 cups honey graham crackers, crushed

1 cup coconut, flaked

1 cup chocolate chips

1 cup butterscotch chips

1 cup chopped pecans

1 can sweetened condensed milk

Preheat the oven to 350F.  Melt the butter in a 9x12 inch pan.  Once melted remove and coat the bottom of the pan.  Pour the graham crackers in making sure to cover the bottom of the pan.  Sprinkle the coconut, chocolate chips, butterscotch chips and pecans over the crust.  Finally, drizzle the sweetened condensed milk over the entire mixture.  Bake for 30 minutes or until everything has come together and the sweetened condensed milk is starting to look caramel colored.  Remove from the oven and let cool completely before cutting and removing the bars.

Festive Banana Bread

Since I was little my grandma always made zucchini and banana bread.  Some happy accidents made her recipe better and inspired me to try different ways to get a bread to be the way I wanted it to be depending on my mood...sweet, moist and plain....or with chocolate and coconut....or this time with nuts.  I have never been a big fan of nuts in my sweet breads, but with a little roasting, the flavor comes out and compliments the banana much better than not roasted ones.  Plus, I have a thing for crunch.  Sometimes I just want to eat chips or carrots because they have crunch.

I have experimented with different recipes for banana bread since my grandma's recipe.  This recipe that I use now is based on Mark Bittman's How to Cook Everything.  I have never toasted the coconut, but that is something that I might in the future.  Plus, because of my experimentation, everyone benefits...guess what is going to accompany as I visit people for the holidays?  Yes, indeed, different versions of my banana bread.

Festive Banana Bread

1 stick unsalted butter at room temperature

1 1/4 cups flour

3/4 cup wheat flour

1 teaspoon salt

1 1/4 teaspoons baking powder

1/2 white sugar

1/4 cup brown sugar

2 eggs

3 very ripe bananas, mashed until smooth

1 teaspoon vanilla extract

1/2 cup toasted pecans

1/2 cup coconut

1/2 chocolate chips

Preheat oven to 350F.  Line a 9x5 inch loaf pan with parchment paper.  Mix together dry ingredients.  Cream butter until light.  Then add the bananas and eggs to the butter.  Beat well.  Add the dry ingredients until just combined.  Add in the nuts, chocolate and coconut (or any variation of the the three that you choose).  Stir together gently.  Pour the batter into the prepared loaf pan.  Bake for about an hour, but check with a tooth pick to be sure it is baked throughout the loaf.  The top should be golden brown.  Do not overcook  Cool on a rack for at least 15 minutes before removing from the pan.  Let cool completely before wrapping for storage.  This loaf will be moist for up to three days, but it is also very good toasted (or toasted with peanut butter).