This is my mom’s recipe and today, March 28, is her birthday. Lois “DeDe” Garneau died 12 years ago this month but her recipes live on. Being a woman who didn’t waste words, mom named these cookies “Banana Cookies.” Their simple name defies their depth of taste and comfort.
I cooked my first dinner for mom’s birthday when I was 12. The main course was Shrimp Tarragon. I found the recipe in Good Housekeeping and the ingredients were frozen baby shrimp, dried tarragon (exotic back then) and a can of cream-of-something-condensed soup all gooed up and served over white rice. Mom said it was delicious and never had anything like it. My dessert was Red Velvet Cake with cooked frosting. No vegetable and no salad.
Here’s to mom. She really knew how to deal with all the bananas life threw her way. And throughout it all, she taught me how to cook while giving me free rein in the kitchen as I spent hours and summer months experimenting. “Just write down what you need on my shopping list,” she would say with encouragement.
As my sister says, “All who passed through DeDe’s kitchen left filled with food and love.” That, my friends, is how it should be.
- 3/4 cup Crisco
- 3/4 cup sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 large bananas or 3 small, mashed (riper ones give more taste)
- 1/4 teaspoon salt
- 1 teaspoon soda
- 1/2 teaspoon cinnamon
- 2 cups all-purpose flour, sifted
Cream shortening and sugar. Add egg, vanilla and bananas and cream until smooth. Sift together flour, salt, soda and cinnamon. Drop by teaspoon on to cookie sheet. Bake at 350 degrees for about 12 minutes depending on your oven. Frost cookies while they are slightly warm.
- 6 Tablespoons light brown sugar
- 4 Tablespoons butter
- 4 Tablespoons milk
- 1/2 teaspoon vanilla extract
- Confectioner’s sugar to consistency, about a cup or more
In saucepan, melt butter with brown sugar and milk. Remove from heat and add enough confectioners’ sugar to make it spreadable but runny. If it hardens, add some hot water or milk. Frost cookies while warm