Banana Bread Bars with Browned Butter Frosting

Banana Bread Bars with Browned Butter Frosting
Tried and True Moms

Cake:

1 1/2 c. sugar

1 c. sour cream

1/2 c. soft butter

2 eggs

 1 3/4 c. ripe bananas

2 t. vanilla

2 c. flour

1 t. baking soda 

3/4 t. salt 

Frosting:

1 c. butter, browned

6-8 c. powdered sugar

6 T. milk

1 T. vanilla

Preheat oven to 350 degrees.  Cream together sugar, sour cream and soft butter until light and fluffy.  Add eggs, banana and vanilla and mix well.  Add remaining dry ingredients and combine for 1 minute.  Bake for 28 minutes in a half sheet jelly roll pan, sprayed with non stick spray.  For frosting, heat butter over medium low heat, stirring often, until foamy.  Continue to stir until butter turns a deep golden brown color with brown specks and smells nutty and rich (about 5 minutes).  Mix butter with remaining ingredients and pour over slightly cooled, but still warm, banana bread bars.  

Sissy's Cookies

Sissy's Cookies

Yield:  approx 36 cookies

Tried and True Moms

Cookies:
1 1/2 c. (3 sticks) butter

2 c. sugar

3 eggs

2 t. vanilla

4 to 4 1/4 c. Kamut flour

2 t. baking powder

1/2 t. salt

1/2 t. almond extract

Glaze:

4 c. powdered sugar

1/2 t. almond extract

1/2 t. meringue powder

1/4-1/2 c. milk, to desired consistency to dip cookies

Cream together butter and sugar until well incorporated.  Add eggs and vanilla.  Mix well.  Add flour, baking powder, salt and almond extract.  Mix just until dry ingredients are combined.  Scoop dough onto cookie sheet. Bake at 350 degrees for 10-12 minutes (depending on how big you make the cookies).  Let cool.

Combine glaze ingredients.  When cookies are fully cooled, turn upside down and dip into the glaze, letting the excess drip off before letting cookies set until glaze firms.  Dip cookies a second time if you want more glaze.  Before drying, decorate wet glaze with sprinkles as desired.