Lately, when I think retro, I think less about magic 8-balls, my pink ’68 Karmann Ghia, or the unanswerable question of whether Rush or Supertramp is the greatest band of all time.
And, more about my retro self. A time when I was perfectly happy sitting under the tree reading my latest Nancy Drew book all afternoon… without the distraction of electronics. When we didn’t think about working out, or dieting… we simply rode our bikes, walked, ran, rode our horses, played handball, and made sure we were home by 5 pm for our home-cooked meals around the table. And dessert. Now, we didn’t have dessert every day, but when we did, it was super sweet, and extra rich and comforting, just like Hummingbird Cake.
So, for this week’s retro theme, hosted by Hezzi-D’s Books and Cooks, I decided to make something based on this southern classic. The original recipe for Hummingbird Cake was printed in Southern Living Magazine in 1978. It quickly caught on first, as a way to use up extra bananas. And then, as a special occasion cake, which is still enjoyed today.
And with all the flavors of that traditional cake, I created a cookie. With a base including banana. Cream cheese mixed in, instead of used as a frosting. And bits of pineapple and maraschino cherries that make this delightful dessert just as beautiful as it is delicious. Living up to the original cake’s claim to fame of tasting… and looking “hummingbird sweet.”
Hummingbird Cream Cheese Cookies
1 c. margarine, softened (I use butter flavored crisco sticks)
4 oz. cream cheese, softened
1/2 large ripe banana
3/4 c. sugar
3/4 c. light brown sugar
1 egg
1 tsp. pure vanilla
2-1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 c. pineapple tidbits, drained
1/4 c. chopped maraschino cherries
Cream margarine, sugars, banana and cream cheese. Add in egg and vanilla and beat well. In a smaller bowl mix flour, baking powder and salt. Add to creamed mixture. Then fold in pineapple tidbits and cherries. Spoon onto cookie sheets and bake at 350 degrees for 12-15 minutes. Makes 18 large or 36 small cookies. Also great straight out of the freezer, once baked.
Source: dandeliongreensblog.com (defunct blog)
