Cooking in Pajamas

1 c. All-purpose flour 1 c. Rolled oats 1 tsp Baking soda 1 tsp Baking powder ½ tsp Salt ½ tsp Cinnamon ½ tsp Nutmeg 2/3 c. Vegetable oil 1 c. Brown sugar 2 Eggs 1 tsp Vanilla extract ¼ c. Fat free sour cream 1 c. Mashed bananas (about 3 large bananas) 1 Granny Smith apple, diced Optional: Toss the apples in a little bit of lime juice prevents rusting. Preheat oven to 375˚F. Grease and flour muffin cups or use paper liners. Sift together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside. In a large bowl, cream together the oil and sugar. Beat in the eggs one at a time, then stir in the vanilla and sour cream. Beat in the flour mixture, mixing just until incorporated. Fold in the bananas and the apples. Fill in the muffin cups. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. [Prep Time: 20 min; Cook time: 25 min; Make 12 muffins] My comments: I have more dying bananas to get rid of this

5 Eggs 2 tbsp Red onions, minced ¾ tsp Curry powder ½ tsp Paprika 1 tbsp Dijon mustard Mayo Salt & pepper to taste Boiled the eggs for 10 minutes and cut into small pieces. Mix together the eggs, onion, paprika and curry powder. Add Dijon and desired amount of mayo. Serve on a bed of lettuce and toasted buns. My comments: Ontario Today on CBC Radio had an Egg Salad Recipe contest and this recipe was one of the 4 final contestants. I modified the original recipe since I didn't have all the ingredients it asked for. My version turned out really well, the curry powder and the dijon mustard added a nice zip to the egg salad. I will definitely make this again; hopefully next time, I'll have the roasted red pepper the recipe asked for.

2 c. All-purpose flour 1/3 c. Brown sugar 1 tsp Baking powder 1 tsp Baking soda ¼ tsp Salt 1 tsp Vanilla ¼ c. Orange juice 2 tbsp Canola oil 250 mL Non-fat vanilla yogurt 1 Egg 1 ½ c. Fresh or frozen raspberries 1 Apple 2 tsp Lime juice Peel and core the apple. Dice into small pieces. Toss with lime juice and set aside. If using fresh raspberries, wash and drain. If using frozen raspberries, do not defrost. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Mix well. In another bowl, whisk together orange juice, oil, yogurt, egg and vanilla. Add to dry ingredient and stir just until moistened. Fold in apples and berries. Spoon into muffin cups. Bake at 400˚F for about 20 minutes or until golden brown. [Prep Time 15 min; Cook time 20 min; Make 12 muffins] My comments: These muffins turned out really well. The batter was a bit thicker than normal muffin batter I am used but there were plenty of moisture from the fruits to make the muffins soft and moist. Tossing

1.5 c. 2.5 large ripe banana, mashed ½ c. Sour cream, fat free ¼ c. Margarine ¾ c. Brown sugar (do not pack down) 2 Eggs 1 tsp Vanilla 2 c. All purpose flour 1 tsp Baking powder 1 tsp Baking soda 1 tsp Cinnamon ¼ tsp Salt 1 c. Semi-sweet mini chocolate chips Preheat oven to 350˚F. Grease one 9x5x3 inch pan loaf pans. Sprinkle sugar-cinnamon mixture to prevent sticking to pan. Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until evenly blend. Beat in the eggs, one at a time. Then stir in the vanilla and the banana mixture. Combine the flour, baking soda, baking powder and salt. Stir into the banana mixture. Stir in chocolate chips. Spread the batter evenly into the greased pans. Bake for 62 minutes until a toothpick inserted into the center of the bread comes out clean. [Prep Time 15 min; Cook time 50-65 min] My comments: This is probably the best banana bread I've ever had!! It was sooooo good! It was so soft, so moist and the