My new stove really cooks up a storm. It was a bit difficult to get accustomed to but now that I have it figured out it is great.

One thing I miss is my cast iron skillets. There is nothing better for cooking than those old pots, but they don’t mix with the new glass tops, so I am learning to cook with “Paula Deen” cookware that my sweet daughter, Renee, bought for me.

They seem to be easier to keep clean also, so we shall see how things go in the future.

There was a day of rain this past week and it was a definite day to stay at home. It was not cold but a bit chilly so cooking sounded like a great idea. I went through a couple of the cookbooks I inherited from Linda and found several good recipes. I am kind of looking forward to winter and staying home in my newly remodeled house and just cooking, sewing and relaxing.

Country Banana Bread

1 cup white sugar

2 sticks butter

2 eggs, beaten

1 1/4 cup mashed ripe bananas

2 cup flour

1 teaspoon baking soda

1/4 cup sour milk

1 cup chopped nuts of your choice

Cream sugar and butter; add eggs. Sift together the dry ingredients; add to the mixture slowly, adding 1 tablespoon of the sour milk in mix between the dry ingredients until all mix has been moistened. Fold in the bananas.

Bake in 8 x 4 x 3 inch greased pan at 325 to 350 degrees for one hour. Remove from pan after loaf has cooled. Wrap in foil and place in refrigerator or freeze.

Impossible Pie

4 eggs

1/2 cup margarine

3/4 cup sugar

2 cup milk

1 teaspoon vanilla

1/2 cup Bisquick

1 cup grated coconut

Combine all above into blender and mix for 3 minutes (5 minutes by electric mixer). Pour into 10 inch greased glass pie pan and top with coconut.

Bake 10 minutes at 400 degrees then 35 minutes at 350 degrees.

Elias Butterscotch Cookies

1/2 cup butter

1 cup brown sugar

1 egg

2 cups Bisquick mix

1/2 cup chopped nuts

1 (6-ounce) package butterscotch chips

Preheat oven to 375 degrees. Mix butter, sugar and egg; stirring in all other ingredients.

Using a small ice cream scooper, drop dough about 2 inches apart on ungreased cookie sheet. Bake until light brown (about 10 minutes).

Easy Open Kolaches

2 (10 ounce) cans flaky biscuits

1/2 cup melted butter or margarine

12 ounces apricot or strawberry preserves

2 tablespoons margarine or butter, softened

3 tablespoons flour

1/2 cup sugar

Separate dough into 20 biscuits. Dip one side of biscuit into melted butter. Place, buttered side up on ungreased cookie sheet. Make large thumbprint in center of each; fill with 1 teaspoon filling. Combine softened butter or margarine, flour and sugar and mix well. Sprinkle mixture on each roll.

Bake at 375 degrees for 15-20 minutes until golden brown. Serve warm. Makes 20 Kolaches.These are considered a doughnut type treat in Poland.

Sometime in the future I will tell you a story about “Grouchy Bear” on his one and only trip to Poland.

See you next week.

Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.