Banana Nut Bread

1/2 cup or 1 cube of unsalted butter or margerine (soften in microwave)
1 cup organic sugar (Trader Joe's)
3 tbsp buttermilk (or 3 tbsp milk with a splash of white vinegar)
3 mashed ripe bananas  
dash salt (I skip this)
3 Tbsp vanilla ice cream or frozen yogurt
2 eggs
1 tsp baking soda
1 1/2 cups flour  
1 tsp baking powder 

Mix together in mixer
mix in 1/2 cup walnuts ( I skip this) 
Put in loaf pan lined on the sides with parchment paper
350 degrees for 1 hour, check with a toothpick  
or make muffins in muffin liners and bake for 20-25 minutes or until a toothpick comes out clean 
Very moist recipe

Pumpkin Cookies

In a bowl:
2 cups flour 
1 tsp. baking powder 
1 tsp. baking soda
1 tsp. cinnamon 
1/2 tsp salt 
(mix together, it says sift, but you do not need to, set aside)

Cream together:
1 cup margarine
1 cup margarine
1 cup sugar 

Add:
1 cup pumpkin (canned)
1 egg (beat well)

Add dry ingredients, all at once and beat on low speed

Add:
1/2 cup chopped walnuts (optional, I do not use them)
1 cup raisins (soaked in warm water when you start preparing this recipe)
1 tsp vanilla 

Drop by teaspoonful onto a greased cookie sheet.  Can use crisco sticks to grease.

Bake 350  10-12 minutes 
switch cookie sheets around 1/2 way if making two sheets of them.  

Put on cookie racks to cool completely. 

In the past I have bought the large can of pumpkin or two cans and doubled this recipe.   To store them I place them in my oblong Tupperware container and separate each layer by waxed paper. 

They can be frozen in ziplock bags or containers.