1 cup margarine or butter - softened
1 cup brown sugar, firmly packed
1 1/2 cup mashed ripe banana - (about 4 mediu, m)
2 eggs
2 tsp vanilla
2 1/2 cup quaker oats, uncooked - (quick or o, ld-fashioned)
2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt (optional)
6 oz semisweet chocolate pieces
1 ice cream or frozen yogurt
1 ice cream topping - (any flavor)
Directions
Heat oven to 350 F. Beat together margarine and sugar until creamy.
Add banana, eggs and vanilla; beat well. Add combined oats, flour,
baking soda and salt; mix well. Stir in chocolate pieces; mix well.
Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart.
Spread dough to 3-1/2-inch diameter. Bake 14 to 16 minutes or until
edges are light golden brown. Cool 1 minute on cookie sheet; remove
to wire rack. Cool completely. To serve, top each cookie with a
scoop of ice cream and ice cream topping.
Nutrition Information (1 cookie without ice cream or topping): *
Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g
Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Servings: 24 cookies
Banana Split Sundae Cookies Recipe brought to you by Recipe Ideas
Categories: Banana; Cookie; Dessert; Fruit
The History of Recipes
It is possible to read the history of written recipes far back into distant history, certainly as far as the Egyptians, and quite possibly further than that. In practice though, in the main part, these early records were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. During Roman times around 25BC a man called Apicius compiled some scripts describing recipes cooked by the Romans. In his publication, he tells us how the meals were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also describes how the cooks of Roman times made use of many spices, including a few that are still present in modern kitchens such as bay, rue and asafoetida. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books dating from the fourteenth century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that appears on menues today, but rather descriptions of the types of food on the menues of the rich and powerful. In the fifteenth century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices like coriander, parsley, and rosemary. These new herbs and spices created a torrent in books on cooking, some of which still exist in private collections. By the arrival of the 1900s, recipe books were in high demand, mostly due to more people being able to read, people having increased free time and disposable income. |
We hope you enjoy this Banana Split Sundae Cookies recipe.
