Banana Oatmeal Cookies

My daughter Kayla introduced me to these deliciously healthy cookies. You can call them Banana Oatmeal Cookies or even Breakfast Cookies, and they are exceptionally easy to make and extremely healthy for all you lactose-gluten-sugar-intolerant vegan folk. You can send some with your children in their school lunches, or even send it with them to school as their breakfast if you're running late. I guarantee they will be eaten with gusto!

3 mashed ripe bananas (the riper, the sweeter the cookie--plus they are easier to mash--use a blender, if possible, so there won't be any lumps of banana in your cookie)
1/3 cup applesauce (what, no egg?)
1/4 c. alternative milk (almond, coconut, rice, soy, etc.)
1 tsp. vanilla
1 tsp. cinnamon
2 cups oats
1/2 cup raisins, optional (or other dried fruit)
a little coconut and/or chopped nuts (optional)

Very lightly grease (parchment paper works great) a cookie sheet and spoon batter onto sheet. (The cookies will not spread, so place as close together as you like.) Bake at 350 degrees for 15-20 minutes. Store in an airtight container. Makes about one and a half dozen cookies, or 2 doz. if you use an ice cream scoop. (You may want to double. They freeze well.)

Cornbread Casserole

Had a request for my cornbread casserole recipe the other day, so here it is:

1 can evaporated milk
1 can creamed corn
1 can whole kernel corn, drained
8 oz. sour cream
1 stick butter, melted
2 eggs, whisked
Mix with these dry ingredients...
1 1/4 cup flour
3/4 cup cornmeal
3 Tbl. sugar
1/2 tsp. salt
1 Tbl. baking powder
1/4 tsp. pepper

Grease or oil a 2 qt. baking dish. Put in mixture (will be mushy), dot with butter, and bake for 50 minutes.

It really turns out moist and good. I like a bit of molasses on my individual serving.