Banana Cocount Cookies

I love bananas! I always have bananas in the house and like everyone else sometimes they get a little over-ripe. Awesome! Great excuse for making these delicious cookies!
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Banana coconut cookies were a favorite of mine growing up. My mom would often have a plate fresh out of the oven waiting for us kids when we came home from school along with a glass of cold milk. Oh so yummy. Though my moms recipe didn’t call for a glaze I like to dribble a light one across the tops of the cookies then sprinkle with toasted coconut. I like to serve these as a dessert cookie…something lite for after supper when you want something sweet, but not heavy. They are also great with a bowl of vanilla ice cream…I better get cracking…Can’t wait to have one of these fluffy delights!

This recipe is easy so give it a go, you won’t be disappointed.

Pre heat oven to 400 degrees. You can also line 2 cookie sheets with parchment paper or simply use ungreased cookie sheets.

2 1/4 cups all purpose flour, sifted
1/4 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/3 cup shortening
1/3 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla, use real if you have it, makes all the difference.
1 cup mashed ripe bananas (2 to 3 bananas)
1/2 cup sweetened coconut

Sift together flour, baking soda, baking powder, and salt.


Beat shortening and butter until creamy. Add sugar gradually, beating until light and fluffy. Add eggs and vanilla and mix well. Add mashed bananas and mix well.


Add flour mixture 1/3 at a time to butter-banana mixture, beating after each addition until smooth.


Add coconut and mix well.

Drop by teaspoonful’s onto parchment lined cookie sheets about 1 1/2 inches apart.

Bake in a moderately hot oven (400˚F) about 12 minutes.(At this point I do a test cookie, all ovens are different, so you want to be sure you do not over cook. You may need to lower your temp. to 375).

Remove cookies from cookie sheets at once to cooling racks. Makes about 2 1/2 to 3 dozen medium-size cookies.

While cookies are baking you will have time to toast the coconut and make the glaze. Put coconut in skillet and toast over medium high heat, stirring constantly till coconut is toasty brown. Be careful, coconut can burn easily once it starts toasting so don’t turn your back on it.

1 1/2 cup confectioners sugar
1/8-1/4 tsp. vanilla
1/4-1/3 water or milk
1/2 cup toasted coconut

Mix together confectioners sugar, vanilla, and water or milk to desired consistency. I like mine a little thick.


Dribble over tops of cookies then sprinkle with toasted coconut.


Quick! Sample one of these delicious delights while still warm and before the kids get to them. So light and fluffy, you won’t be able to stop at one! Ooh, so good and don’t forget the glaze left on your fingers, it’s finger licking good!

Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)


Egg Bake


Living in the country affords me the privilege of raising chickens, presently 25 hens and 2 Roosters…the best part about raising chickens is the delicious eggs they give me every day, some days as many as 18. Oh how lucky I am and as you may have guessed eggs factor into our diet quite a lot and not just for breakfast, but lunch and dinner too.

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One of my families favorite breakfasts is what I call quite simply, “Egg Bake”…very easy to make, only minutes really and a short time to bake.

You will need to prepare your baking dish first, I usually use a glass 10 inch pie plate that I spray with cooking spray. I am not a stickler for brand names, but I have found off brands in cooking spray do not work well on glass, things tend to stick.

You will also need to preheat your oven to 350.

1 Tbs. butter, melted
8 large eggs
1/2 cup half and half
1 Tbs. flour
1/2 tsp. dried thyme
1 tsp. Salt
1/2 tsp. Pepper
1/2 cup sliced leek
1/2 cup sliced onion
1 cup sliced mushroom
1 1/2 shredded cheese, use your favorite cheese

Whisk together eggs, half and half, butter, and flour. Add salt, pepper, and thyme. Set aside.

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In nonstick skillet sauté onion, leeks, and mushrooms, till onions are translucent, 5 minutes or so. Let cool slightly then add to eggs and whisk. Pour into baking dish then add shredded cheese.

cooked mushroom and onions
cooked mushroom and onions

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( I used this for the cheese, we love it and it makes for a quick meal using already grated cheese.)

Bake in oven for 20 to 25 minutes or until a toothpick inserted in middle comes out clean. I like to let mine brown a bit on top. Remove from oven and let sit for 5 minutes before cutting into wedges. I find I get 6 good size servings.


You can be as creative as you want to be with this recipe, there are a lot of different ways you can go with it. You could add other vegetables, left over fried potatoes, ham…whatever your heart desires. You could also make mini Egg Bakes in muffin tins. Just go for it. Oh, another great thing about this “Egg Bake” is you can eat on the run, just grab a wedge and go, it’s sure to be finger licking good!
Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)