The past I don’t know how many Sundays have been rainy in Syracuse, New York. It really has been a dismal spring. This past weekend, we tried to make the best of it with a little baking, indoor activities and homemade enchiladas, courtesy of Betty Crocker.
I grew up with banana chocolate chip cookies. Mom always made them when there were a few “too ripe” bananas left in the house that no one wanted to eat anymore. I’ve continued that tradition in my own home and Sunday, I whipped up a batch for school lunches for the week.
Here’s the recipe:
Banana Chocolate Chip Cookies
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. salt
1 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. chocolate chips
3/4 c. shortening
1 beaten egg
1 c. bananas (two or three very ripe)
1 3/4 c. oatmeal
Preheat oven to 400 degrees. Sift all dry ingredients together. Cut in shortening. Add egg, bananas, oatmeal and chips. Bake on greased (or parchment paper) cookie sheet for 10 minutes. Remove immediately.
As for enchiladas, I used a classic Betty Crocker recipe from her original cookbook that I’ve had for 25 years. It calls for ground beef and the flavors went superbly well with an Argentina Malbec, Trumpeter, from Rutini wines, we had on hand.
I’m looking forward to the weather finally turning warmer and sunnier so we can break out the whites, roses and sparkling wines that go so well with spring/summer. ‘Til then, there’s always the big, bold reds of fall/winter to keep us going!