Wanda's Banana Oatmeal Cookies

     1-1/2 cups all-purpose flour
     1 cup sugar
     1 teaspoon salt
     1/2 teaspoon baking soda
     1/2 teaspoon ground cinnamon
     1/4 teaspoon ground nutmeg
     3/4 cup butter, softened
     1 egg
     1 cup mashed ripe bananas (about 2)
     1-3/4 cups quick-cooking oats
     1 cup (6 ounces) semisweet chocolate chips
     1/2 cup chopped walnuts

Directions

     In a bowl, combine the first six ingredients; beat in butter until mixture
resembles coarse crumbs. Add egg, bananas and
oats; mix well. Stir in chips and nuts.
     Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-15
minutes or until golden brown. Cool on wire racks. 


Yield: 4 dozen.


Sheet Pan Half Size - 12-7/8'' x 17-3/4'' Heavy Duty, 13 Gauge


Next Day Gourmet Sheet Pan Full Size - 17-3/4'' x 25-3/4'' 16 gauge


Wilton Cookie Spatula

Wanda's Homemade Blackberry Crisp

1 1/2 cups flour
3/4 cup light-brown sugar
1/2 cup (1 stick) cold unsalted butter,
   cut into small pieces
1 tsp coarse salt
2 3/4 pounds fresh blackberries (5 pints)
2 tbsp instant tapioca
3/4 cup granulated sugar
1 tbsp grated orange zest,  plus 1/4 cup orange juice
 
Preheat oven to 375 F.  In a food processor, pulse the flour, brown sugar,
butter, and salt until combined.  In a large bowl, toss together the
blackberries, tapioca, granulated sugar, and orange zest and orange juice.  Pour
the blackberry mixture into a 2 quart baking dish.  Sprinkle evenly with the
flour mixture.  Bake until the topping is golden and the juices are bubbling,
about 50 minutes.  Let cool for 20 minutes.  Serve warm or at room temperature.

Makes 8 servings


Blackberry Juice-Sweetened Fruit Spread
 




Savannah Mixes Sugar Free Southern Blackberry Mix, 25-Ounce Bottle (Pack of 4)

Wanda's Homemade Tomato Soup

     2 tablespoons all-purpose flour
     1 tablespoon sugar
     2 cups milk, divided
     4 cups tomato juice, heated
     Chopped fresh parsley

Directions

     In a large saucepan, combine the flour, sugar and 1/4 cup milk; stir until
smooth. Add remaining milk. Bring to a boil over medium heat, stirring
constantly. Cook and stir for 2 minutes or until thickened. Slowly stir in hot
tomato juice until blended. Sprinkle with parsley. Yield: 4 servings.



Le Creuset French Onion Soup Bowl Cherry


Le Creuset French Onion Soup Bowl Caribbean


Waechtersbach Fun Factory Soup/Cereal Bowls, Cherry , Set of 4

Wanda's Homemade Sausage-Stuffed Loaf

     2 Italian sausage links
     1/2 pound ground beef
     1/2 cup chopped onion
     1/4 cup chopped green pepper
     1 medium tomato, chopped
     1 can (15 ounces) chunky Italian-style tomato sauce
     1/2 teaspoon dried basil
     1/2 teaspoon dried oregano
     1/2 teaspoon sugar
     1/4 teaspoon aniseed
     1/4 teaspoon salt
     1/8 teaspoon garlic powder
     1 loaf (1 pound) French bread
     1/4 to 1/2 cup shredded Parmesan cheese
     Coarsely
ground pepper

Directions

     In a large skillet, cook sausages over medium heat until no longer pink.
Remove and set aside. In the same skillet, cook the beef, onion and green pepper
until beef is no longer pink; drain. Stir in tomato, tomato sauce and
seasonings. Cut sausages in half lengthwise and slice; add to meat sauce.
     Cut a wedge out of top of the bread, about 1 in. wide and three-fourths of
the way through the loaf. Discard cut portion or save for another use.
     Fill loaf with meat sauce. Sprinkle with Parmesan cheese and pepper. Wrap
in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through.
Yield: 6 servings.


Le Creuset Stoneware 9 1/4-Inch Square Baking Dish, Red


Marinex 5-1/2-Quart Prediletta Deep Rectangular Baking Dish