JAMAICA BANANA-RUM PIE fabulous all butter, banana and lots of real dark rum, served with poached fresh apple slices RECIPE

Sometimes you just need a "real adult flavored" cake/tart/cookie slice and this is one of those.
Not too sweet, very moist and deep flavors of dark rum, banana and hints of chocolate.

This makes a 13 x 9 x 2 inch pan/ovenproof pan and this recipe can be halved for the same results, but when you taste it you will not be doing halves..


The recipe is over 80 years old with a few twists


4 cups all purpose flour
4 tsp baking powder
1/2 tsp sea salt
2 cups packed light brown sugar
2 large eggs beaten
8 tbsp butter
1cup milk (nut milk is fine)
4 very ripe bananas (they should be soft and very sweet)

12 ozs/ 1 1/2  cups raisins (these have to be soaked in dark rum for at least 4 days before making the recipe)

1 pound very rich pastry

Chocolate chips for topping (I only used 1 cup, this is up to you , or you may use chopped nuts)

preheat oven 350f middle shelf

method:

Break the pastry into clumps and press into the bottom of the greased dish.
Wait 20 mins then blind bake for 20 mins, remove from heat and allow to cool on wire rack.
Beat the butter and sugar until light and fluffy.
Beat in the eggs one at a time.
Then beat in the peeled soft bananas 

In another bowl sift all the dry ingredients together.

Gradually add the flour mix alternately with the milk.

Strain the raisins reserving the rum, and fold into the batter.

Spread over the cooled pastry.

 Sprinkle the chocolate chips over the top and you may also sprinkle this with 2 tbsp sugar.

The baked cake, topped with choc chips

Bake in pan, on a cookie sheet for 35-40 mins until top springs back when pressed.
Cool on wire rack and while still warm, drizzle with the raisin rum.

Serve with poached apples ..slice cored apples and poach in apple juice until well cooked but not mushy, 

Cool and serve at room temp with slices of pie, or also serve with live plain yogurt, cream or ice cream...or simply a good cup of black coffee.

COOKIE RECIPE OF THE MONTH: JULY- MISSISSIPPI MUD COOKIES aka "KNOCK YOU NAKED"

These are some of the best cookies I have ever created.
The original idea, was a very sweet small cookie, here I have adapted the recipe to a semi-sweet, delicious walnut shortbread-caramel-chocolate cookie..enjoy


This recipe makes 12-18 depending on size

Lightly greased 13 x 9 x 2inch baking dish 

preheat oven 350f


Do NOT  double the recipe.


3 cups all purpose flour
1 1/2 cups COLD  butter/margarine
1 cup quick cook (not instant) oatmeal
1 1/2 cups  packed cane/light brown sugar (if using reg sugar just use 1 cup)
1/2 cup milk (nut milk is fine)
3 tbsp vanilla extract
2 x11oz packets soft chewy caramels
2 x4ozs bars dark chocolate chopped
1/2 tsp sea salt
1 cup walnuts chopped

In a food processor, combine the flour, oats, salt, sugar and pulse well to mix.
Add the butter and mix well to combine to fine crumbs.
Add the nuts & extract just to  blend in, the extract will also thicken the cookie mix, to almost a light pastry that is fine.

Place half the flour mix in the the bottom of the baking dish and pat lightly down with back of hand.
Bake for 30 mins uncovered.

Meanwhile in a double boiler, slowly melt the caramels with the milk, this will take up to 30 mins.

Remove from heat and cool for  20 mins, make sure the bottom of the bowl is free of steam/water.
Then pour the liquid caramel over the cookie base.

Sprinkle with the chopped chocolate and the remainder of the cookie mix.

Bake for a further 30 mins until top is lightly golden..do not over bake.

Allow to cool for 1-2 hours then cut into slices/cookies and  refrigerate overnight before serving, from the pan/dish.

Keep any leftover (who am I kidding?) cookies in the fridge, in a sealed and hidden container.
Healthwise these are high in antioxidants, higher calcium, and contain omega 3..so if anyone gives you any "grief "about enjoying them tell them they are health bars....lol

Variations: 
Try adding fresh grated orange peel to the cookie mix, or chopped mint leaves, omitting the walnuts.
Use any nuts of choice in place of the walnuts (pecans add omega 3 & 6). If using almonds, then replace the vanilla extract with almond.
For a more chocolate experience add 3tbsp unsweetened cocoa powder to the cookie base mix, adding it along with the flour.
For a more nutty flavor, lightly toast the oats in a dry skillet and allow to cool before making the recipe.


These are probably the original GOBSMACKED COOKIE!