January 5, 2012 at 8:42 a.m.
Bake up some wholesome goodness
1 c. each, flour and whole wheat flour
1/4 c. wheat germ
1 t. each, baking soda and baking powder
1/4 t. salt
1-1/3 c. mashed very ripe bananas (about 3 large)
1/2 c. + 2 T. sugar
1/4 c. canola or vegetable oil
1 egg, lightly beaten
In a large bowl combine first 6 ingredients. In another bowl, combine remaining ingredients, mixing well. Add to dry ingredients, stirring just until moistened. (I tend to mix too much so I fold in the dry ingredients. Too much mixing will make the muffins peak). Spoon batter into 16 paper lined or greased muffin cups, filling 2/3 full. Bake at 350 degrees for 20-23 minutes or until muffins test done. Note: If you don't have enough mashed bananas for required amount, add applesauce to the measurement required. Also, if you only have a pan with 12 muffin cups, bake the rest in a small oven-proof glass or metal pan.
Makes 16 muffins.
SUGARLESS BANANA WALNUT CAKE
2/3 c. mashed bananas (2 medium)
1/2 c. butter or margarine, softened
2 c. flour
2 t. baking powder
1 t. each, baking soda and cinnamon
3/4 c. water
1 c. chopped walnuts
In a mixing bowl, beat bananas and butter until creamy. Add eggs and beat well. Combine next 4 ingredients in a bowl; add to banana mixture alternately with water, beating well after each addition. Stir in nuts. Spoon into a greased and lightly floured 9" square baking pan. Bake at 350 degrees for 30 minutes or until tests done. Cool on wire rack.
Makes 9 servings.
Note: You can use a 9" pie plate and cut pieces in wedges. Top with a little whipped cream...
BANANA SPLIT SALAD
1 - 8 oz. can crushed pineapple
2 c. water
1 - 3 oz. pkg. lemon flavored gelatin
8 large marshmallows, snipped in fourths
2 medium bananas, sliced
2 t. lemon juice
1/4 c. sugar
5 t. flour
1 egg, beaten
1 T. butter or margarine
1 c. heavy cream, whipped
1/4 c. chopped pecans
Drain pineapple, saving 1/2 c. juice; set aside. In a saucepan, bring water to a boil; remove from heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set. In a small bowl, sprinkle lemon juice over bananas, stirring gently to coat. Pour into an 8" square dish. Chill until firm.
In a saucepan, combine sugar, flour and salt. Stir in egg and the 1/2 c. pineapple juice, cook over low heat, stirring constantly until thickened. Remove from heat; stir in butter. Cool completely. Fold in whipped cream; spread over gelatin. Sprinkle with pecans. Chill 8 to 10 hours or overnight.
Makes 9 servings.
Thought for the Day: No winter lasts forever; no spring skips its turn.
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