Recipes Included On This Page Peanut Butter Banana Bread 2 Praline Sauce Prune Bread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Peanut Butter Banana Bread 2 Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup peanut butter 6 bananas 1/4 cup sugar 2 3/4 cups whole wheat flour 1/2 cup bean flour 4 teaspoons baking powder 1/2 teaspoon baking soda Preheat over to 350F. Grease two 4 1/2 x 8-inch pans. Warm peanut butter in microwave for about 20 seconds. Put eggs, sugar and a banana in blender and blend. Add peanut butter a couple tablespoons at a time and blend. Add more bananas until the total liquid ingredients equals 4 cups. Pour into large mixing bowl. Sift together dry ingredients. Add to banana mixture and mix thoroughly. Pour into 2 greased 4 1/2 x 8-inch pans. Bake at 350F for about 40 minutes or until a toothpick comes out clean. The blacker the bananas, the better. I prefer to wait until the peels are all black and beginning to get leathery. Instead of part soy flour, you can use all whole wheat or white flour, though the nutritional value will be slightly less. Quick breads are a great way to start kids and other novices baking. Measurements don't have to be exact and the results will be fine. This is a very nutritious bread and makes a great after school snack. Two pieces lightly toasted makes a better breakfast than a lot of people I know typically have. Contributed to the FareShare Gazette by Don in response to a request; 22 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 5g Fat (35.2% calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Praline Sauce Recipe By : The Complete Book of Sauces by Sallie Y. Williams Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter -- (1/2 stick/1/8 pound) 3/4 cup firmly packed dark brown sugar 1/3 cup dark corn syrup 1 cup heavy cream -- boiled over high heat until reduced to 1/2 cup 1 teaspoon vanilla extract 1 cup chopped pecans -- toasted Stir together the butter, brown sugar and corn syrup in a large, heavy saucepan; simmer for about 5 minutes over low heat until the butter and the sugar melt and the mixture becomes smooth. Remove the sauce from the heat and beat in the cream and vanilla. Stir in the pecans. Serve immediately, while hot. Yields about 2 cups. "In New Orleans there are two schools of thought about pralines. Some are adamant that there be no cream in the candy, others are just as sure that cream is an essential ingredient. This sauce belongs to the latter school. It is creamy and full of the goodness of brown sugar and pecans. Serve it over ice cream, cakes - especially rich, buttery pound cake - puddings, and other sweets." Source: "The Complete Book of Sauces by Sallie Y. Williams, MacMillan Publishing, 1970" S(Formatted by Chupa Babi): "Aug 2009" Yield: "2 cups" Contributed to the FareShare Gazette by Chupa; 6 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 27g Fat (79.0% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Prune Bread Recipe By : Mrs. Olive Osmond Serving Size : Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 cup whole wheat flour 2 cups white flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons cooking oil 1 egg -- beaten 1 cup prunes -- chopped 1/2 cup prune juice 1 cup buttermilk Mix together sugar, flours, baking soda, baking powder and salt Add cooking oil, egg, prunes, prune juice and buttermilk. Mix well. Bake in loaf pans at 350F for one hour. Cuisine: "American" Source: "Mrs. Osmond's Kitchen" Copyright: "1996" Contributed to the FareShare Gazette by Bobbie; 22 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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