Wednesday, March 2, 2011

Banana and Date Circles

So I finally got around to the next baking recipe: Banana and Date Circles, compliments of my grandma's friend, Phyllis.  I should probably contact Phyllis to find out how these are supposed to turn out because beats me if I know.  Admittedly, I ignored the "heaping teaspoon" part of the serving onto the cookie sheet and used more like a tablespoon so perhaps this is where I went wrong.  This is my major malfunction when it comes to baking - patience.  I do a decent job of prepping the ingredients, but once it comes to putting it all together it had better go quickly and easily or I lose interest, especially if it is at the end of a long day I tend to hit a wall.  It was last night at 8 p.m. when I was putting these in the oven.

Don't get me wrong, these taste GREAT!, and I can envision putting a scoop of vanilla ice cream between two of them and going to town, but the "cookie" (at least I think it is supposed to be a type of cookie) spread very flat during baking as you can see from the photos. If they had been smaller they might have been more manageable in getting them off the cookie sheet.  My top rack cookies seem fine, but the bottom rack burned on the bottom so that they stuck to the sheet.  I used Heath Bar toffee bits that come in an 8 oz. bag instead of butterscotch pieces.  I do not think this was what affected the outcome of the cookies, but who knows?  Notice that the amount of butterscotch pieces is cut off on the scan and unfortunately I cannot find the original.  Maybe the 8 oz. bag was either too much or not enough?  I welcome any and all comments and suggestions. (NB: I found the original recipe and I should have used only 6oz. of the toffee (or butterscotch) bits!)

3/4 cup soft butter or margarine
1 cup granulated sugar
1 egg
1 1/4 cup sifted all purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 cup rolled oats
1/2 cup mashed bananas
1/2 cup coarsely snipped dates (approximately 6 large dates)
1/2 cup coarsely chopped walnuts
X oz. package butterscotch pieces (I used an 8 oz. bag of Heath Bar toffee bits - you should only use 6 oz.)

Make anytime within 2 weeks before serving (this seems to be an important point that is underlined in the original recipe).
Cream butter and sugar until light and fluffy, beat in egg.  Sift together dry ingredients and add to butter mixture.  Stir in rolled oats, bananas, dates, nuts and butterscotch.  Drop by heaping teaspoon onto greased sheet.  Makes about 6 doz.

No comments:

Post a Comment