Banana bread

Classic, and gluten-free! I based this recipe on the Joy of Baking recipe…and as many of you have probably already discovered, the Joy of Baking recipes are always delicious.

We made this bread last night for our Maundy Thursday observation with the boys. Jude repeated with wonder, “Jesus is the Bread of Life, broken for you and me” as we ate our first bite of banana bread. He retold the story of the Last Supper to himself as he finished his slice, repeating “Jesus broke the bread,” with each bite. It was a very special, wondrous time, and God spoke to our hearts as we shared this meal. We wish you a wonderful Holy Week.

• 1 C sorghum flour, spooned into cup
• ½ C tapioca starch, spooned into cup
• ½ C cornstarch or potato starch, spooned into cup
• 2 tsp xanthan gum
• 2 ½ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 3 large ripe bananas
• 2 eggs
• ½ C unsalted, melted butter
• 1 tsp vanilla
• ¾ C sugar
• 1 C toasted, chopped walnuts or chocolate chips (optional)

Preheat the oven to 350 degrees and butter a loaf pan. In a large bowl, combine the dry ingredients together. In another bowl, mash the bananas thoroughly. Beat in the eggs, then the melted butter, vanilla and sugar. Add the banana mixture to the dry ingredients and mix until well combined. Fold in the walnuts or chocolate chips if desired. Pour the batter into the loaf pan and bake for approximately 55 to 60 minutes, or until a toothpick comes out of the middle clean. Let the bread cool most of the way in pan, then remove the loaf from the pan onto a wire rack. Slice and enjoy!

Cream cheese cookie dough

Here is the recipe for a very rich, tender and versatile cookie dough. This year I used it to make thumbprint cookies and bar cookies. If you are not gluten free, substitute 2 C all purpose flour for the gluten-free flours and omit the xanthan gum.

• 8oz cream cheese, softened (gluten free)
• 2 sticks salted butter, softened
• 1 C powdered sugar
• 1 ¼ C sorghum or rice flour (or half sorghum and half rice)
• ½ C tapioca flour
• ½ C cornstarch
• 1 tsp xanthan gum
• 1 tsp vanilla

Combine the flours and xanthan gum together in a bowl. With an electric mixer, cream together the softened cream cheese and butter. Gradually mix in the powdered sugar and the vanilla. Then gradually mix in the remaining dry ingredients.

*For thumbprint cookies, chill the dough for an hour or two. Take the dough out of the refrigerator and preheat the oven to 375 degrees. Roll the dough into small balls. You can roll the balls in some finely chopped nuts if desired. Place the balls of dough on a greased cookie sheet and make an indentation in each ball with your thumb. Using a baby spoon, place some jelly of your choice in the indentation. Bake for about 10 – 12 minutes or until the cookies are set but not browned.  Allow the cookies to cool thoroughly on the cookie sheet before removing.

*For cookie bars, you can mix the additions of your choice into the dough (I used chocolate chips, chopped almonds and sweetened, dried cranberries) or press the toppings firmly into the top of the dough after spreading it in a 9 x 13 baking pan. Bake the 9 x 13 pan for about 30 minutes in a 350 degree oven, or until a toothpick comes out clean from the center of the pan. Allow the cookie bars to cool completely, at least a couple of hours, before trying to cut them.