Marj's Craft Cookery & Tips

11/10/2026

Banana Cream Cheese Loaf Cake

Ingredients
Banana cake
- 3 very ripe bananas, about 300 g mashed
- 115 g unsalted butter, melted
- 150 g brown sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 200 g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon

Cream cheese filling
- 180 g full-fat cream cheese, softened
- 50 g granulated sugar
- 1 large egg
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract

Method
1. Prepare: Preheat the oven to 175°C / 350°F. Grease a 9 × 5-inch loaf pan and line it with parchment paper.
2. Make the banana mixture: Mash the ripe bananas until mostly smooth. Whisk in the melted butter, brown sugar, eggs, and vanilla.
3. Make the cream cheese filling: In a separate bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg, flour, and vanilla until creamy.
4. Finish the banana batter: Whisk the flour, baking soda, baking powder, salt, and cinnamon together. Fold into the banana mixture just until combined. Don't overmix.
5. Layer and bake: Spread about half the banana batter into the loaf pan. Spoon most of the cream cheese mixture over it. Cover with the remaining banana batter and dollop the remaining cream cheese on top. Gently swirl with a knife. Bake for 55–70 minutes, until golden and the banana-cake portion tests done.
6. Cool and serve: Cool in the pan for 15–20 minutes, then carefully transfer to a wire rack. Let the loaf cool completely before slicing so the cream cheese center has time to set.

Tip: Use very ripe, heavily spotted bananas and full-fat block-style cream cheese. For neat slices and a distinct creamy center, refrigerate the cooled loaf for about 1 hour before cutting.

11/10/2026

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11/10/2026

Cheese Twists Recipe

Ingredients
Cheese twists
- 2 sheets puff pastry (approximately 500 g total), thawed but chilled
- 120 g shredded mozzarella cheese
- 80 g grated cheddar cheese
- 40 g finely grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp dried parsley
- ¼ tsp black pepper
- ¼ tsp paprika, optional
- 1 large egg, beaten (for egg wash)

Optional finishing
- 1 tbsp melted butter
- ½ tsp garlic powder
- 1 tbsp finely chopped fresh parsley
- Extra Parmesan cheese, for sprinkling

Method
1. Prepare: Preheat the oven to 200°C / 400°F. Line two baking trays with parchment paper. Combine the mozzarella, cheddar, Parmesan, garlic powder, oregano, parsley, black pepper, and paprika in a bowl.
2. Add the cheese filling: Unroll one sheet of chilled puff pastry onto a lightly floured surface. Brush lightly with beaten egg and sprinkle the cheese mixture evenly over the pastry, pressing gently so it adheres.
3. Fold and cut: Place the second pastry sheet over the cheese-covered pastry and press lightly with a rolling pin. Cut into 12–16 long strips, approximately 2 cm wide, using a sharp knife or pizza cutter.
4. Shape the twists: Hold each strip at both ends and twist in opposite directions several times to create a spiral. Arrange on the prepared baking trays, leaving space between them. Brush lightly with the remaining beaten egg.
5. Bake: Bake for 15–20 minutes, until puffed, deeply golden, and crisp, with the cheese melted and lightly browned. Rotate the trays halfway through baking if needed.
6. Finish and serve: Mix the melted butter with garlic powder and fresh parsley. Lightly brush over the warm cheese twists and sprinkle with extra Parmesan. Serve warm with marinara sauce, garlic dip, or creamy herb dressing.

11/10/2026

12 COOKIE RECIPES — PROCEDURES

THUMBPRINT COOKIES

1. Cream the butter and powdered sugar, then mix in the vanilla.
2. Add the flour and cornstarch, mixing until a soft dough forms.
3. Shape into balls, make an indentation in each center, and fill with jam.
4. Bake at 350°F (175°C) for 10–12 minutes.

CHOCOLATE CHIP COOKIES

1. Cream the butter, brown sugar, and granulated sugar until smooth.
2. Mix in the flour and baking soda, then fold in the chocolate chips.
3. Shape into balls and place on a lined baking tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

MATCHA COOKIES

1. Beat the butter, powdered sugar, and vanilla until creamy.
2. Mix in the flour and matcha powder, then fold in the white chocolate chips.
3. Shape the dough into balls and arrange them on a lined tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

OATMEAL RAISIN COOKIES

1. Cream the butter and brown sugar until smooth.
2. Mix in the flour, rolled oats, and cinnamon, then fold in the raisins.
3. Shape into cookies and place on a lined tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

RED VELVET COOKIES

1. Beat the butter and brown sugar until creamy, then mix in the red food coloring.
2. Add the flour and cocoa powder, then fold in the white chocolate chips.
3. Scoop the dough onto a lined baking tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

PEANUT BUTTER COOKIES

1. Mix the peanut butter, sugar, egg, and vanilla until smooth.
2. Add the flour and baking soda, mixing until combined.
3. Roll into balls and flatten each one with a fork.
4. Bake at 350°F (175°C) for 9–11 minutes.

ALMOND COOKIES

1. Cream the butter, powdered sugar, and vanilla.
2. Mix in the all-purpose flour and almond flour, then fold in the chopped almonds.
3. Shape into balls and place them on a lined tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

DOUBLE CHOCOLATE COOKIES

1. Cream the butter and brown sugar until smooth.
2. Add the flour, cocoa powder, and baking soda, then fold in the chocolate chips.
3. Scoop the dough onto a lined baking tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

COCONUT MACAROONS

1. Combine the desiccated coconut, condensed milk, and vanilla.
2. Beat the egg whites until firm, then gently fold them into the coconut mixture. Add the optional flour if needed.
3. Form small mounds on a lined tray.
4. Bake at 325°F (165°C) for 15–18 minutes, until golden.

LEMON COOKIES

1. Cream the butter and sugar until light and smooth.
2. Mix in the lemon zest and juice, followed by the flour and baking powder.
3. Shape the dough into cookies and arrange them on a lined tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

OAT & NUT COOKIES

1. Mix the butter and honey until smooth.
2. Add the rolled oats, flour, cinnamon, and mixed nuts.
3. Shape into compact cookies and place on a lined tray.
4. Bake at 350°F (175°C) for 12–15 minutes.

M&M COOKIES

1. Cream the butter and sugar, then mix in the vanilla.
2. Add the flour and baking soda, then gently fold in the M&M’s.
3. Shape into balls and place them on a lined tray.
4. Bake at 350°F (175°C) for 10–12 minutes.

11/10/2026

Vera's Copper

11/10/2026

Vera's Copper

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