Well the pressure was on; my mother-in-law suggested that I bake cookies for Christmas. I am typically not a baker, for reasons of personal shape. I would like to remain as close to my “happy weight” as possible, baking presents something of a conundrum to this.

Like I don’t even buy cookies on a weekly basis, something my husband has words about as he has a highly defined sweet tooth…..So we bake for Christmas. Grandma Franzs’ Nuthorns, Aunt Sally’s thumbprint cookies were both on the list. I added a Rachel Ray recipe for some cream cheese pocket cookies, but used a honeybell marmalade instead of the apricot jam called for in the original recipe.

Lastly, having some banana’s in need of use I thought adding some banana bread would be a good idea. Sometimes having a “inspiration” turns out a bit different in the end. I don’t have a “go to” banana bread recipe; remember “Not a Baker” statement? – so I went surfing my fav sites like Allrecipies.com for a suitable banana bread recipe. Found a recipe that used applesauce instead of more sugar; loved that idea as I actually put up applesauce this year and had some in the pantry. But the time the bread was ready to hit the oven I found out that I had many modifications to the recipe that I thought I’d share this version. The bread came out super moist, had a nice texture and not too sweet. Not sure that I would especially call it banana bread as it has raisins, walnuts and a full cup of applesauce in it…..makes for a really long name though.

Sharon’s Christmas Bread or Banana Applesauce Raisin Walnut Bread (told you it was long)

2 ¼ C all purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp ground nutmeg
1 C white sugar
2 eggs
1 C unsweetened applesauce
2 ripe bananas, smashed
1 Tbsp vanilla extract
1 box golden raisins
1 C walnut pieces (*optional)

Preheat oven to 375. Prep loaf pan.

In a large bowl mix your dry ingredients (first 5). In another bowl mix the rest. Combine the two, fold in raisins and nuts if desired. Pour batter into loaf pan.

Bake in preheated oven for 50 minutes, or until center passes toothpick test.

So here’s hoping that an “unaccomplished” baker (myself) can inspire you to bring those Oh so Tempting aroma’s from your kitchen. There is something therapeutic about baking. There was a definite feeling of accomplishment at the end. Boxing up and shipping cookies to “mom” was just one of those. Knowing that you are able to pass on a family tradition and maybe add one of your own to the suit is “winning” as they say. So grab your rolling pin and get busy….I’m looking for a good snickerdoodle recipe if someone is willing to share.

Contact me foodie@foodbyfranz.com