Banana Chocolate Chip Whole Wheat Bread

I love different kinds of warm breads in the fall. This bread turned out really moist and scrumptuous. Enjoy~

1/4 cups packed brown sugar

1/3 cup oil
2 eggs
1 tsp. vanilla
1 1/2 cups mashed very ripe bananas
2/3 cup plain nonfat yogurt
2 1/2 cups whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon


1-2 cups chocolate chips

Powdered sugar, for dusting


Beat oil and sugar together. Add in eggs, one at a time, beating slowly until incorporated. Add in vanilla, bananas and yogurt. Mix until well blended.Sift together flour, soda, cinnamon and salt. Add into wet ingredients, mixing ONLY until barely combined. Add in chocolate chips, mix a few times until distributed. Over-mixing will make bread dry, so try to mix as little as possible once the flour is in.Pour into two 8x4 inch loaf pans or one 9x5 inch pan. Sprinkle a generous amount of sugar on top. Bake at 350 F for about an hour, or 1 hr. 15 min. for 1 big loaf. Be sure to check center with a knife.

BYU Mint Brownies

My mother-in-law got this out of the BYU Alumni magazine.

90 minutes prep and cook. Cool 1 hour. (9X13 pan)

Brownies:

1 cup butter/margarine

1/2 cup cocoa

2 T. honey

4 eggs

2 cups sugar

1 3/4 cups flour

1/2 T. baking powder

1/2 t. salt

1 cup chopped walnuts

12 oz cholate icing made or bought

Mint Icing:

5 T. butter

dash salt

3 T. milk

1 T. light corn syrup

2 1/3 cup powdered sugar

1/2 t. mint extract

1-2 drops green food coloring

1.) Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, flour, baking powder, and salt. Mix well and add nuts. Pour batter into 9 by 13 baking pan. Bake 350 degrees for 25 minutes then cool.

2.) Prepare mint icing: soften butter. Add salt, corn syrup, and powdered sugar. Beat till smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3.) Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Tender Egg Biscuits

These are really soft and tasty. Best if eaten the day they are made.

3 cups flour
4 1/2 tsp. baking powder
1 Tbsp. sugar
3/4 tsp. cream of tartar
1/2 tsp. salt
3/4 cup cold butter or margarine
3/4 cup milk
1 egg, slightly beaten

Mix together flour, baking powder, sugar, cream of tartar and salt. Cut in butter or margarine until mixture is size of small peas. Stir in milk and egg. Knead once or twice on lightly flowered board. Roll to 1/2-inch thickness. Cut with 2 1/2-inch biscuit cutter, and bake at 450° on ungreased baking sheet for 10-12 minutes. Makes about a dozen biscuits.