Wednesday, June 20, 2018

Health and Wellness for The Body and Brain

Here at our focus is developing good brain health and a holistic approach to physical and mental health and wellness. We will be reviewing nutrition, recipes, mental and physical strategies to have your mind and body functioning at peak capacity.

Let's start with a few great recipes:

 Brown Butter Maple Spritz

      Yield: 30 Servings

  1 1/4 C butter,Unsalted
      1 C Confectioners' sugar
      2 t  Pure vanilla extract
  1 1/4 t  Salt
      1    Egg
      2    Egg yolks
  2 1/4 C Unsifted all-purpose flour
    1/2 C Pure maple syrup
           Milk (or whipping cream,)
           - if necessary

1. To brown the butter, melt butter in a small, heavy saucepan over
low heat. When fully melted, increase heat to medium and cook, stirring
constantly, until the butter turns a medium brown and smells nutty.
Measure out 1 cup to use for cookies and reserve the rest for the
filling. Refrigerate until firm but not solid, about 30 minutes.

2. For cookies, heat oven to 325 degrees. Have ready a cookie press and
ungreased baking sheet(s).

3. Beat the 1 cup brown butter,  1/2 cup of the confectioners' sugar,
vanilla and salt in large bowl of electric mixer until creamy. Add egg
and egg yolks and mix to combine. Stop mixer and add flour; mix on low
speed just until flour disappears.

4. Transfer dough to a cookie press and press onto baking sheet in
desired shapes, spacing them 1 1/2 inches apart. Bake until set, 16 to
18 minutes. Transfer to a wire rack to cool.

5. For filling, cook maple syrup in a heavy 2-quart saucepan over high
heat for 5 minutes. Cool to lukewarm then stir in remaining 1/2 cup
confectioners' sugar. Beat the reserved brown butter in a food
processor or a small bowl of electric mixer until light. Add the syrup
mixture and beat until smooth. If  mixture is too thick, add a small
amount of milk or cream until it is  spreadable.

6. Assemble cookies by spreading about  1/2 teaspoon filling on the
flat side of half the cookies. Sandwich with another cookie.

       1995 3rd Place: Christmas Rocks

      Yield: 6 Servings

      3 c  all-purpose flour
      1 T  unsweetened cocoa
    3/4 t  baking soda
      1 t  cinnamon
      1 t  mace
      1 t  nutmeg
    1/2 t  ginger,Ground
    1/2 t  allspice
    1/4 lb candied pineapple
    1/4 lb citron
    1/4 lb candied orange peel
    1/4 lb dates,Pitted
    1/4 lb figs
    1/4 c  (or candied cherries),Dried
      1 lb pecans,Chopped
      1 c  raisins
    1/2 c  currants,Dried
      1 c  unsalted butter,softened
  1 1/2 c  sugar
      3    eggs
      1 T  cold,strong coffee

Heat oven to 350 degrees. Have ready ungreased or parchment-lined
baking sheet(s). Sift together the flour, cocoa, baking soda and spices.
Cut candied fruits, dates and figs into small pieces and toss with a
small amount of the flour mixture. Combine in a large bowl with the
pecans, raisins and currants. Set aside.

Beat butter and sugar in large bowl of electric mixer on high speed
until light, about 2 minutes. Add the eggs, one at a time, mixing well
after each addition. Mix in the coffee. Stop the mixer and add the
flour mixture. Mix on low speed just until combined. Using a wooden
spoon, fold in the fruit and nut mixture to coat all the pieces.

Drop batter onto baking sheet in walnut-size mounds leaving about 2
inches between each cookie. Bake until set and tops are lightly browned,
14 to 16 minutes. Transfer to a wire rack to cool. Store in an
airtight container, with a small wedge of apple to keep them soft. The
cookies may be glazed or sprinkled with confectioners' sugar, if

       1995 4th Place: Friendship Cookies

      Yield: 1 Servings

  2 1/4 c  Unsifted all-purpose flour
    3/4 c  Vegetable oil
    1/2 c  Sugar
      1    Egg
    1/4 c  Pure maple syrup
    1/4 c  Sorghum molasses
      2 t  Baking soda
      1 t  ginger,Ground
    1/2 t  Cinnamon
    1/2 t  cardamom,Ground
    1/4 t  Salt
           Additional sugar for coating

1. Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.

2. Combine all ingredients, except sugar for coating, in large bowl of
an electric mixer. Beat on low speed until combined. Refrigerate to
firm dough slightly, about 20 minutes.

3. Roll into large balls, using 1/4 cup dough each for large cookies or
a scant tablespoon for smaller cookies (dough will be soft). Roll in
additional sugar to coat. Arrange on baking sheet, spacing them 3
inches apart.

4. Bake until set, about 15 minutes for large cookies and 10 minutes
for smaller ones. Cool on baking sheet 1 minute before transferring to
wire rack to cool.

1995 5th Place: Joan's Little Joys

      Yield: 36 Servings

      1 c  Unsalted butter,softened
  1 3/4 c  Confectioners' sugar
  1 1/2 t  Pure vanilla extract
  1 1/2 c  All-purpose flour,sifted
    1/2 c  Finely hazelnuts (or
           -macadamia nu,Ground
    1/4 c  Seedless raspberry
           Food coloring as desired
           -for decorating

1. Heat oven to 350 degrees. Lightly grease cookie sheet(s) or line
with parchment paper.

2. Beat butter and 1/2 cup of the confectioners' sugar in large bowl of
electric mixer on high speed until well combined. Mix in vanilla. Stop
the mixer and add the flour and ground nuts. Mix on low speed just
until combined.

3. Using 1 teaspoon dough for each, roll into rounds. Place on baking
sheet. Dip the bottom of a flat glass in confectioners' sugar,
reserving 1/4 cup for this purpose. Press each ball, flattening to a 1-
inch round.

4. Bake just until they begin to color, 9 to 11 minutes. Transfer to a
wire rack to cool.

5. Spread bottoms of half the cookies with preserves, using about 1/4
teaspoon for each cookie. Sandwich together with another cookie.

6. For icing, mix remaining 1 cup confectioners' sugar with just enough
water to make it spreading consistency. Tint icing with food color, if

7. Decorate top of cookies with icing, using a pastry bag, if desired.

1996 1st Place Winner: Chocolate Shots

      Yield: 3 Servings

      1 c  Unsalted butter,softened
      1 c  Confectioners' sugar
      2 T  Vanilla extract
  1 1/2 c  All-purpose flour
    1/2 T  Baking soda
      1 c  Rolled oats,not instant
      3    Chocolate sprinkles 1 3/4
           -oz each

First place winner in the Chicago Tribune's 1996 Annual Holiday
Cookie Contest.  Kimberly H.  McGuire of Oak Park, Illinois entered her
grandmother's chocolate shot cookie recipe.

1.  Beat butter in large bowl of electric mixer at high speed until
creamy, about 1 minute.  Add sugar and vanilla; beat until light and
fluffy, a bout 2 minutes.  Grandually beat in flour and baking soda
until smooth.  Stir in oats.  Refrigerate dough in mixer bowl 10
minutes for easier handling.

2.  Remove dough from refrigerator.  Divide dough into 2 to 3 equal
pieces.  Roll each piece into a log about 1 1/2 inches in diameter.
Pour sprinkles into pie plate; roll logs in sprinkles to coat evenly.
Wrap logs in plastic wrap and refrigerate overnight.

3.  Heat oven to 325'F.  Cut dough into 1/4-inch slices.  Bake on
greased baking sheet until lightly browned and slightly firm to the
touch, about 20 minutes.  Remove to cooling rack.

1996 2nd Place Winner: Shortbread Cookies

      Yield: 48 Servings

      4 c All-purpose flour
      1 c Light brown sugar,,Packed
      1 lb Unsalted butter,softened

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday
Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of
Naperville, Illinois.

1. Heat oven to 325'F. Beat all ingredients in large bowl of electric
mixer on medium-high speed until smooth, about 4 minutes.

2. Divide dough into 4 pieces. Roll out 1 piece of dough at a time on
lightly floured surface to 1/16- to 1/8-inch thickness. Cut out dough
with cookie cutters.

3. Bake cookies on ungreased baking sheet until pale brown and slightly
firm to the touch, 8 to 10 minutes. Remove to cooling rack. Decorate as

1996 Honorable Mention: Kourambiethes (Almond Shortbread)

      Yield: 4 Servings

    1/2 c almonds,Blanched
      1 lb Unsalted butter,softened
      1 lb Confectioners' sugar
      2    Egg yolks
      3 T  Cognac
      1 t Vanilla extract
      3 c Cake flour
    1/2 t Baking powder

Bess Gallanis Hayes of Winnetka, Illinois won an honorable mention
in the 1996 Chicago Tribune Annual Holiday Cookie Contest with these
Greek almond shortbread cookies.

1. Heat oven to 350'F. Spread almonds in single layer on baking sheet.
Bake, stirring occasionally, until lightly toasted, about 10 minutes.
Remove from oven; cool, then chop coarsely.

2. Beat butter in large bowl of electric mixer on medium-high speed
until very light and fluffy, 5 minutes. Add 3 tablespoons of the
confectioners' sugar; continue beating 3 minutes.

3. Add egg yolks, Cognac and vanilla; beat until smooth. Beat in
almonds, flour and baking powder until mixed well. (If dough is too
soft to handle, add additional flour.)

4. Shape scant tablespoons full of dough between palms into round balls
or crescents. Bake on ungreased baking sheets until set and very pale
golden in color; 15 minutes. Remove cookies to cooling rack.

5. Place remaining confectioners' sugar into sifter. While cookies are
still hot, sift confectioners' sugar over tops. Repeat twice at 20-
minutes intervals.

A To Z Veggie Casserole


      3 T  butter
      1 sm red onion
      1 lb carrots,shredded
      2 oz dried apricots,sliced thinly
      2 c  chicken broth
    1/2 c  sweet cooking sherry
           salt and pepper
      1 T  orange marmalade
      6 oz semolina alphabet macaroni
      1 c  fresh peas,Blanched

Saut onion and butter in a large skillet.  Add carrots and apricots.
Continue to saut for 5 minutes.  Add chicken broth and marmalade and
simmer 2 minutes; add peas and set mixture aside.  Cook alphabet
macaroni al dente (3 to 5 minutes).  Rinse in cold water, add to
vegetable mixture, and simmer 5 minutes.  Add salt and pepper to taste.
Serve hot or cold.

Alaskan Snow Pie


      1    chocolate graham cracker
           ** list layer
      4 oz cream cheese,softened
    1/3 c  powdered sugar
    1/3 c  heavy cream,whipped
           ** 2nd layer
      4 oz cream cheese
    1/4 c  light brown sugar,plus 2
      1 t  vanilla extract
      1    egg,separated
      1 ds salt
    1/2 c  heavy cream,whipped
    1/2 t  nutmeg
      3 oz chocolate chips

1st layer: Blend cream cheese & sugar together, then fold in whipped
cream.  Spread evenly on bottom of chilled pie shell.

2nd. layer: Melt chocolate chips over hot water or in microwave & set
aside to cool for 10 minutes.  Blend cream cheese, 1/4 cup brown sugar
& vanilla.  Beat in egg yolk & chocolate.

Beat egg white until stiff (but not dry) and gradually beat in 2 TBSP
brown sugar & dash of salt.  Fold into chocolate mixture.  Fold in
whipped cream.  Spread evenly over first layer of pie.  Sprinkle
w/nutmeg.  Cool overnight to set.

Almond Apricot Coffee Cake


      1 c  butter (or margarine)
      2 c  sugar
      3 ea eggs
      8 oz sour cream
      1 t  almond extract
      2 c  all-purpose flour
      1 t  baking powder
    1/4 t  salt
    3/4 c  slivered almonds,divided
     10 oz apricot preserves (up to 12

In a mixing bowl, cream butter and sugar.  Add eggs, sour cream, and
extract; mix well.  Combine flour, baking powder, and salt; add to
creamed mixture and mix well.  Spread half of the batter in a greased
and floured 12 cup fluted tube pan.  Sprinkle with half the almonds.

Spread half of the preserves to within 1/2" of the edges.  Cover with
remaining batter.  Spoon remaining preserves over batter to within 1/2"
of the edges.  Sprinkle with remaining almonds.  Bake at 350 for 55 to
60 minutes or until a toothpick inserted near the center comes out
clean.  Cool in pan for 15 minutes.  Carefully invert onto a serving

Almond Mice Cookies


      1 c  land o'lakes butter
    1/2 c  powdered sugar
      1 t  vanilla extract
    1/2 t  salt
      2 c  flour
      1 c  oat flour (oatmeal)
    3/4 c  toasted almonds,ground
    1/2 t  nutmeg
           powdered sugar
           chow mein noodles

Cream butter, sugar, extract and salt.  Gradually add flour and oats.
Mix well. Stir in almonds.

Measure 1 tablespoon dough.  Roll into small oval.  Repeat, setting 2"
apart on ungreased baking sheet.  Whisk 1 egg with 2 tablespoons water.
Brush each oval lightly.

Press 1/2 dried currant into oval for eyes.  For ears, press an almond
slice in at angle.  For tail, insert chow mein noodles.  Bake at 350
for 15 to 20 minutes.  Cool.  Dust with powdered sugar and nutmeg.

Almond Pie


      1    9" pie shell,Unbaked
    1/4 lb butter,melted
      1 c  sugar
      3    eggs,beaten
    3/4 c  light corn syrup
    1/4 t  salt
      1 t  vanilla extract
      2 c  almonds,chopped

Preheat oven to 375 degrees.

Combine butter, sugar, eggs, corn syrup, salt & vanilla in a bowl.
Beat until well mixed.  Fold in almonds & turn into unbaked pie shell.
Bake for 40 to 50 minutes.  Cool on rack.

Almond Wow!! Pound Cake


  2 1/4 c  flour,sifted
      5 T  corn starch
  1 1/4 c  sugar
    1/2 c  milk
      1 t  baking powder
    1/2 c  almond paste
      4    eggs
     10 T  butter,( 2/3 cup)

Cream butter & almond paste until fluffy.  Add sugar gradually.  Add
eggs, one at a time. Mix in flour mixture & milk alternately.  Bake in
a bundt pan at 325 degrees for 1 hour or until done.

Almond-Cashew Bars


      2 c  flour
    2/3 c  confectioners sugar
    1/8 t  salt
      1 c  butter
      1 t  vanilla extract
      1 c  butter
    1/2 c  honey
  1 1/4 c  brown sugar
    1/4 c  sugar
    1/8 t  salt
    1/4 c  heavy cream
      8 oz almonds,slivered
      8 oz cashews
      1 t  orange rind

Blend ingredients for crust.  Pat into 10" x 15" pan.  Bake 15
minutes at 350.

Toppings:  Melt butter, honey, sugars, and salt.  Bring to boil 1
minute; remove from heat.  Add cream, almonds, cashews, and orange rind.
Pour over crust.  Bake 20 minutes at 350, then 20 minutes at 375.

Aloha Cake


  2 1/4 c  whole wheat flour
  2 1/4 t  baking soda
      1 t  cream of tartar
      1 c  honey
    1/3 c  maple syrup
      1 t  vanilla
  1 1/2 t  almond extract
  1 1/2 t  ginger,ground
      2 t  orange peel
      8 oz crushed pineapple,drained
      2 ea egg whites,unbeaten
      8 oz sweet potato baby food puree
      2 lg ripe bananas
    3/4 c  apricots,chopped
      2 ea egg whites,lightly beaten

Preheat oven to 325.  In large mixing bowl, combine flour, 3/4
teaspoon baking soda, and cream of tartar.  Set aside.  In medium bowl,
mix honey, maple syrup, vanilla, almond extract, ginger, orange peel,
pineapple, and 2 egg whites.  Stir in flour mixture until just blended.

In blender, puree baby food, bananas, apricots, and 1 1/2 teaspoon
baking soda.  Continue to process approximately 2 minutes.  Stir into
flour mixture.  Gently stir in lightly beaten egg whites.  Do not
overmix.  Spoon batter into 10" fluted tube pan or two 8" round well
greased pans.  Bake at 325 for 50 to 55 minutes for tube pan or 25 to
30 minutes for round pans.  Cool.  Drizzle with orange marmalade if

Angel Pie   

           ** meringue crust
      4    egg whites
    1/4 t  cream of tartar
      1 c  sugar
      4    egg yolks
      1 lg lemon,grated rind
      3 T  lemon juice
      3 T  hot water
    1/2 c  sugar
    1/2 pt heavy cream,or 1 large
           container Cool Whip

crust:  Preheat oven to 275 degrees.

Beat Egg whites until firm.  Add cream of tartar & continue beating.
Gadually add the sugar & beat until egg whites are stiff.

Grease a deep 10" pie pan w/butter.  Pour in meringue mixture & spread
to edges.  Bake 20 minutes at 275, then raise oven heat to 300 degrees
and bake 40 minutes longer.  Remove & let cool

filling:  Combine egg yolks, lemon rind, lemon juice, water & sugar in
the top of a double boiler.  Cook over simmering water, stirring
frequently, until thick.  Let cool.

Whip cream until stiff & combine all but one quarter of it w/lemon
filling.  Mix well.  Pour into meringue crust, spreading evenly.  Cover
w/remaining whipped cream.  Refrigerate for several hours before
serving.  The meringue shrinks & cracks while cooling, but the pie
keeps well.

Annette's Chocolate Bars


      1 c  brown sugar
    3/4 c  butter
           3/4 tsp. salt
  1 1/8 c  flour
    1/4 c  walnuts,Chopped
      1 c  quick oatmeal
      1 cn sweetened condensed milk
           -(14 oz.)
      1 pk semi-sweet chocolate chips
           -(6 oz.)

Preheat oven to 350F. Blend brown sugar, butter and salt until
smooth. Gradually add flour, nuts and oatmeal to mixture. Blend until
crumbly. Set aside one-third of mixture. Press about two-thirds of
mixture (21/2 cups) into bottom of greased 13x9-inch pan. In two quart
saucepan combine condensed milk and chips. Heat over low heat, stirring
constantly, until chips melt. Pour over crust in pan. Sprinkle
remaining one-third of mixture over top. Bake until lightly browned,
about 25-30 minutes. Makes two dozen bars.

 Apple Bars


      1 c  flour
    1/2 t  salt
    1/2 t  baking soda
    1/2 c  brown sugar
      1 c  oatmeal
    1/2 t  cinnamon
    1/2 c  shortening
      2 T  oleo
  2 1/2 c  apples,Sliced
    1/4 c  sugar
    1/2 c  walnuts

Mix flour,salt, baking soda, brown sugar, oatmeal and cinnamon.  Cut
in shortening until crumbly.  Spread half into bottom of greased 8 or 9
inch pan.  Dot with oleo.  Add the apples, sprinkle with sugar and
walnuts.  Cover with remaining crumb mixture.  Bake at 350 degrees for
40-45 minutes.

Apple Bread


      3 ea eggs,slightly beaten
      2 c  sugar
      1 c  vegetable oil
      1 T  vanilla extract
      3 c  all-purpose flour
      1 t  baking soda
      1 t  cinnamon,Ground
      4 c  apples,chopped, pared, &
      1 c  pecans,chopped
      2 T  sugar
    1/2 t  cinnamon,Ground

Preheat oven to 325F.  Grease and flour two 8 1/2" loaf pans.  Stir
together eggs, sugar, oil and vanilla in a medium-size bowl till well

Combine flour, baking soda, and cinnamon on waxed paper.  Stir into
liquid mixture until mixed.  Stir in apples and pecans.  Divide between
two pans.  Make topping and sprinkle one-half each on top of loaves.

Bake for 1 hour 10 minutes or till center comes out clean with inserted
toothpick.  Cool in pans 10 minutes.  Remove to wire rack to cool

Apple Custard Pie


      6 c  tart apple,peeled & sliced
    3/4 c  sugar
      3 T  sugar
    1/2 t  salt
    1/4 c  half & half
    1/4 t  cinnamon
      1    9" pie shell,Unbaked

Preheat oven to 350 degrees.

Arrange apples in unbaked pie shell.  Combine sugar, flour salt & cream
& mix well.  Pour over apples.  Sprinkle with cinnamon.  Cover with a
square of aluminum foil.  Bake 1 hour.  Remove foil & bake 15 minutes
longer, or until apples are done.

Apple Harvest Blondies


    2/3 c  butter
  2 1/4 c  brown sugar,divided
      3 ea eggs
      2 c  flour
      1 t  baking powder
      1 t  salt
      1 t  vanilla
      2    medium/large paula red
           -apples,peeled, cored &
    1 3 oz cream cheese
      2 oz pecans,chopped
      1 t  cinnamon

Place cream cheese in freezer for one hour.  Preheat oven to 350.
Melt butter in a large saucepan.  Remove from burner and stir in 2 cups
brown sugar and stir thoroughly.  Add the eggs, flour, baking powder,
salt, and vanilla and stir until well blended.  Fold in chopped apple
and place the mixture in an ungreased 9" x 13" baking pan.  Chop the
cream cheese into small pieces (much easier when has been frozen and
mix with the remaining 1/4 cup brown sugar, pecans, and cinnamon.
sprinkle mixture on the batter and bake for 35 minutes.  Serve warm or
at room temperature. Refrigerate leftovers.

Apple Nut Cake


      2 c  flour,sifted
      2 t  baking soda
      2 t  cinnamon
  1 1/2 t  slat
      2 c  sugar
  1 1/2 c  oil
      4 ea eggs
      3 t  vanilla
      1 c  coconut
      1 c  walnuts,chopped
  2 1/2 c  granny smith apples,diced
      1 c  raisins
           **cream cheese frosting**
     12 oz cream cheese
      1 c  butter,Unsalted
      2 t  vanilla
      8 c  powdered sugar,sifted

Mix and sift flour, soda, cinnamon, and salt.  Beat oil and sugar
together until thick.  Add eggs, one at a time, and beat well after
each addition.  Add remaining ingredients and mix.  Bake in 2 greased
and floured and baking parchment paper lined pans, 8" size.  Bake in a
350 oven for 50 minutes.  Cool 10 minutes, remove from pans, and cool.
Frost with Cream Cheese Frosting.

Cream Cheese Frosting:  Cream cheese and butter.  Beat until light; add
vanilla.  Gradually add powdered sugar until spreading consistency.

Apple Pecan Pie


      1    9" pie shell,Unbaked
      6 c  apples,peeled & sliced
    1/2 c  light brown sugar
    1/4 c  granulated sugar
    1/2 t  salt
      2 T  flour
    1/4 t  nutmeg
    1/2 t  cinnamon
      1 T  lemon juice
      1 T  butter
    1/4 c  light brown sugar
    1/4 c  flour
      2 T  butter
    1/2 c  pecans,chopped

Preheat oven to 425 Degrees

Steam the apple slices in 1 or 2 TBSP water in a covered saucepan for 5
minutes.  Remove from heat & add the sugars, salt, flour, numeg,
cinnamon, lemon juice & butter.  Mix well and turn into unbaked pie

Prepare topping.  Blend sugar, flour & butter.  Sprinkle on top of pie.
Sprinkle nuts over topping.

Cover top of pie with foil & bake at 425 degrees for 15 minutes, then
reduce oven heat to 375 degrees.  Remove foil & bake for 30 to 40
minutes longer.

Apple Pie


           **pie crust**
      6 T  solid vegetable shortening
      6 T  unsalted butter,cold
      2 c  all-purpose flour,sifted
      1 t  salt
      1 c  white sugar
      1 t  cinnamon,Ground
    1/2 t  nutmeg
      3 T  all-purpose flour
    1/4 c  brown sugar
      7 ea mcintosh apples (up to 8)
      1 T  butter

Crust:  Place the flour and salt in a large bowl.  Cut the butter
and shortening into small pieces and add it to the flour.  Blend the
mixture until it resembles coarse crumbs.  Add water slowly and stir to
combine.  Gather mixture into a ball and refrigerate at least one hour.
Divide dough into two pieces to fit a nine inch pie pan.  Press onto
bottom of pan, letting edges hand over the side of pan.  Trim off
excess dough.  With a fork, pierce the bottom of the pan.

Filling:  Sprinkle brown sugar over bottom of crust.  Combine the sugar,
spices, and flour in a small bowl and mix completely.  Place half the
apples in the pie pan.  Sprinkle half the sugar mixture over the apples.
Add remaining apples, then cover with remaining sugar mixture.

Dot the filling with butter and cover the filling with the remaining
dough.  With a pastry brush, brush milk over the top of the crust.
Sprinkle with sugar.  Cut three vents on the top crust.  Place pie in a
preheated oven at 375 for 55 minutes.

Cool on a rack and sprinkle with additional sugar.

Apple Quick Bread


    1/2 c  shortening
      1 c  sugar
      2    eggs,beaten
  1 1/2 T  sour milk
      1 t  vanilla
      1 t  baking soda
      2 c  FLOUR,SIFTED
    1/4 c  nuts,chopped
      1 c  apples,ground

Cream shortening & sugar.  Add beaten eggs.  Beat well.  Mix in milk
& vanilla.  Sift dry ingredients together & add, mixing thouroughly.
Fold in nuts & apples.  Pour into a greased 9x5x3 inch loaf pan.  Bake
in a 350 degree oven for one hour.

Apple Rhubarb Bread


  1 1/2 c  rhubarb,finely chopped
  1 1/2 c  apples,chopped
  1 1/2 c  sugar
    1/2 c  vegetable oil
      1 t  vanilla
      4 ea eggs
      3 c  flour
      1 c  nuts,chopped
  3 1/2 t  baking powder
      1 t  salt
      1 t  cinnamon

Heat oven to 350.  Grease bottoms of 2 loaf pans 8 1/2" x 4 1/2" x 2
1/2" or 9" x 5" x 3".  Mix rhubarb, apples, sugar, oil, vanilla, and
eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.
Bake 50 to 60 minutes or until tested done.  Cool 10 minutes.  Loosen
sides of loaves from pan.  Remove to wire rack.

Apple Strudel

      2 c  flour
    1/2 t  salt
      1    egg,slightly beaten
      2 T  cooking oil
    1/2 c  lukewarm milk
    1/4 c  butter,melted
  1 1/2 c  white bread crumbs,browned in 1/2 cup butter
      7 c  tart cooking apples,washed, pared,quartered,thinly sliced
    1/4 c  seedless raisins
    1/4 c  currant
    1/4 c  sugar
    1/2 t  cinnamon
           powdered sugar

Sift the flour with salt into a large bowl; make a well in the center & put in the egg & cooking oil.  Stir while adding the water gradually to make a soft, rather sticky dough.  Work the dough in the bowl until it comes away from the sides; turn out & knead for about 15 minutes with little or no additional flour.  Frequently slap the dough down
hand on the board and work it until it is elastic & silky smooth.  It must not stick to the hands or board.  Form into a ball, set on a clean towel & let rest for 1 hour in a warm spot, covered with a bowl which has been warmed in hot water.

Warm your rolling pin.  While the dough is resting, cover the work surface with a cloth and rub in about 1-2 TBSPN flour, brushing off any excess.  Then place the ball of dough in the enter of the cloth & roll with the warm rolling pin into a sheet 1/8" thick.  Lift and turn to prevent sticking to the cloth.  Take off your rings.  Now stetch the dough, using your floured hands, palm side down under the dough.  Work carefully, stretching from the center toward the outside.  Don't raise your knuckles too high, make a fist and lift from the wrists only. Work gently or you'll puncture the dough.  Stretch as thin as possible, moving around the table, unless you can get someone to help you.   It should cover the table & hang slightly over the sides of an oval or rectangle about 36" to 40" long and 30" wide.  Trim off the edges, which will be a little thick.  If you have made a hole, moisten the area around it with a little water and patch with a thin piece of
dough from the trimmings. let the dough rest and dry to 15 minutes while you peel, core & slice the apples.

Now brush entire surface with melted butter, then sprinkle with bread crumbs.  Mix sliced apples, raisins, currants, sugar & cinnamon.  About 3" from on edge of the pastry and running the long way, shape fruit mixture into a bar, leaving 2" margins each side. Fold 3" end piece of dough over apples then fold the 2" margins in too.  Now life the
corners of the cloth & let the pastry roll up.  Stop after each turn, patting filled pastry to keep bar shape even.  Roll until stretched dough is used up.  Brush with melted butter & side strudel onto lightly buttered baking sheet, curving it into a U shape.

Bake in a 375 degree oven for about 40 minutes or until golden brown.
Sprinkle with powdered sugar & serv warm.  Pan size 10x15  Serves 10-12

       Applesauce Torte

    1/2 lb graham crackers,rolled into
    1/2 c  butter,melted
    1/2 c  sugar
      4 ea eggs,separated
  1 1/2 c  thick,sweetened applesauce
    2/3 cn sweetened condensed milk
    2/3    juice and rind of 1 lemon

Crust:  Mix together graham cracker crumbs, butter, and sugar.  Save
a handful for the top.  Line an 8" square pan with remaining mixture.

Filling:  Mix beaten egg yolks, applesauce, milk, and lemon rind and
juice.  Fold in beaten egg whites.  Pour into pan lined with crumb
mixture.  Sprinkle top with crumbs.  Bake at 300 for 65 to 70 minutes.

Applesauce Walnut Bread
      6 c  flour,approximate
      1 c  whole bran creal,`
      1 c  brown sugar,Firmly Packed
    1/2 t  salt
      1 t  cinnamon
      2 pk yeast
    1/2 c  milk
    1/3 c  water
    1/3 c  oleo
      1 c  applesauce,room temperature
      2    eggs,room temperature
      1 c  walnuts,nuts

Mix 1 cup flour, cereal, brown sugar, salt, baking soda, cinnamon &
dissolved yeast.  Heat milk, water & oleo to 120-130 degrees, add to
dry  ingredients & beat 2 minutes at medium speed.  Add applesauce,
eggs and 1 cup flour.  Beat at high speed 2 minutes.  Stir in walnuts &
enough additional flour to make a soft dough, cofer; let rise in warm
place until doubled, about 1 hour.

Stir batter down, divide equally between two well greased 1 1/4 quart
casseroles.  Cover, let rise until double in bulk, about 1 hour.
Bakeat 350 degrees for 35 minutes or until donw.  Remove from
casseroles & cool.

Apricot Nut Cookies
    1/2 c  butter (or oleo)
  1 1/2 c  Grapenuts cereal
           sweetened condensed milk,1
      1 pk dried apricots,chopped (6
           -oz pkg)
      1 c  walnuts,Chopped

Preheat oven to 350 degrees.  Melt butter in a 9" baking pan.
Sprinkle cereal over melted butter.  Drizzle condensed milk over cereal.
Top evenly with coconut, apricots and walnuts.  Gently press cookie
mixture into bottom of pan to form an even layer.  Bake 25 minutes or
until godlen brown.  Cool completely on wire rack.  Cut into squares.
Makes 24

1983 Texas State Fair

Apricot Pie 1


      1    9" pie shell,Unbaked
      2 c  dried apricots,diced
  1 1/2 c  water
  1 1/4 c  sugar
      3 T  flour
    1/2 t  salt
      3    egg yolks,beaten
      2 T  butter
      2    bananas
      3    egg whites
    1/4 t  cream of tartar
      6 T  sugar
    1/2 t  vanilla extract

Combine apricots & water in a saucepan.  Bring to a boil, reduce
heat, cover & simmer 10 minutes or until tender.  Combine the sugar,
flour & salt; stir into apricots.  Bring to a boil and cook 2 minutes,
stirring constantly or use a double boiler.  Stir some of the hot
mixture into the beaten egg yolks, then return warmed egg yolks to hot
mixture & cook for a few minutes until thickened.  Remove from heat,
stir in butter & allow to cool.

Prehat oven to 350 degrees.

Slice bananas and arrnage in bottom of pie shell.  Top with apricot

Prepare meringue.  Whip egg whites until frothy.  Beat in cream of
tartar and continue beating until peaks start to form.  Beat in sugar,
1 TBSP at a time, then beat in vanilla.  Spread meringue over filling,
sealing to edge of pastry.  Bake for 12  10 15 minutes, until meringue
is golden brown.

Champaign County Fair

Apricot Tea Tart


  1 1/2 c  dried apricots,chopped
    1/2 c  orange juice
      2 ea eggs
    1/2 c  sugar
      2 T  flour
    1/2 c  light corn syrup
      2 T  butter,melted
      1 t  vanilla
     15 oz pillsbury refrigerated pie
           **cream cheese filling**
      3 oz cream cheese,softened
    1/4 c  sugar
      1 T  flour
    1/3 c  sour cream
      1 ea egg
      1 t  orange juice
      1 t  sugar

Put one pie crust in a 10" tart pan.  Press in pan; trim if
necessary.  Heat oven to 375.  In a medium saucepan, combine apricots
and 1/2 cup orange juice; bring to a boil.  Reduce heat to low; simmer
uncovered 1 to 2 minutes.  Cool slightly.  Reserve 1 tablespoon apricot
mixture for the cream cheese filling.  Beat 2 eggs in a small bowl;
reserve 1 teaspoon for the topping.  Stir remaining beaten eggs, 1/2
cup sugar, 2 tablespoons flour, corn syrup, and vanilla into apricot
mixture in saucepan.  Mix well.  Spoon into crust lined tart pan.

In a small bowl, combine all cream cheese filling ingredients and
reserved 1 tablespoon apricot mixture; beat at medium speed until well
blended.  Spoon over apricot filling.  Heat cookie sheet in oven 10
minutes.  Meanwhile, make a lattice top or any other crust design.  In
a small bowl, combine orange juice and reserve 1 teaspoon beaten egg;
blend well.  Gently brush on crust; sprinkle with sugar.  Place tart on
preheated cookie sheet.  Bake at 375 for 45 to 55 minutes or until
crust is golden brown.  Cover edges of crust with strips of foil to
prevent excessive browning.  Cool; remove sides of pan.  Store in

  Apricot Turnover Cake:  1st Pillsbury "Bake-Off" 1949

      Yield: 16 Servings

    1/4 c  butter,melted
    1/2 c  brown sugar,Firmly Packed
      1 cn apricot halves,reserve juice
  1 1/4 c  flour
  1 1/2 t  baking powder
    1/4 t  salt
    1/3 c  shortening,that's Crisco
    1/2 c  sugar
      1    egg
      1 t  vanilla extract
    1/2 c  reserved apricot juice

Bake at 350 degrees F. for 40 to 45 minutes.  Makes 8x8x2-inch cake.
Melt 1/4 cup butter in 8x8x2-inch pan; sprinkle with 1/2 cup firmly
packed brown sugar; Drain 1 No. 2 can apricot halves, reserving juice
for cake. Arrange 16 halves in bottom of pan. (The can I used didn't
have that many halves, so I just cut up the ones I had into smaller
pieces - LuAnn)  Sift together 1 1/4 cups (sifted-not necessary-LuAnn)
flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt  Cream 1/3 cup
shortening (can use margarine, still tastes wonderful-LuAnn); add
gradually 1/2 cup sugar, creaming well.  Blind in 1 egg and 1 teaspoon
vanilla; beat for 1 minute.  Measure 1/2 cup apricot juice. Add
alternately with dry ingredients to creamed mixture, beginning and
ending with dry ingredients. Blend thoroughly after each addition. Pour
over apricot halves. Bake in moderate oven (350 degrees F.) 40 to 45
minutes. Cool a few minutes. Turn out on plate. Serve with cream.

Artichoke Crab Paella

      Yield: 6 Servings

      3 T  olive oil
      2 c  white arborio (or pearl
      2 c  red onions,Chopped
      1 c  red bell pepper,Chopped
      1 T  garlic,Minced
      1 c  dry white wine
      1 qt fat-skimmed chicken broth
      2    marinated artichokes,(6 oz.
    1/4 c  parsley,Chopped
      1 c  shelled,(1/2 lb.) cooked
    1/2 c  pitted,chopped oil-cured

1. In an ovenproof 14-inch-wide, 2- to 3-inch-deep frying pan (or 5-
to 6-quart pan) over medium heat, frequently stir oil and rice until
rice is opaque, about 5 minutes.

2. Add onions, bell pepper, and garlic; stir often until onions are
limp, 5 to 8 minutes.

3. Add wine, broth, and artichokes with marinade. Bring to a boil over
high heat, stirring occasionally.

4. Cover tightly with lid or foil and bake in a 350 [degrees] oven
until liquid is absorbed, 20 to 30 minutes.

5. Stir in parsley. Arrange crab and olives on risotto. Season to taste
with pepper.

Farrar is relatively new to cooking, and Sunset's cook-off was her
first recipe contest. Nonetheless, she was a finalist in two ingredient
categories, artichokes and chilies. Judges liked the juxtaposition of
flavors in Farrar's paella: tangy marinated artichokes, sweet crab, and
pungent olives.

PREP AND COOK TIME: About 50 minutes

Sunset's Centennial cook-off.

Aunt Jo's Bavarian Apple Torte

    1/2 c  margarine
    1/3 c  sugar
    1/4 t  vanilla
      1 c  flour
      8 oz cream cheese
    1/4 c  sugar
      1 ea egg
    1/2 t  vanilla
    1/3 c  sugar
    1/2 t  cinnamon
      4 c  apples,sliced & peeled
    1/4 c  almonds,sliced

Cream margarine with 1/3 cup sugar and vanilla.  Blend in flour.
Spread dough on bottom and sides of a 9" springform pan.

Combine cream cheese and 1/4 cup sugar.  Add egg and vanilla.  Pour
into pastry-lined pan.  combine 1/3 cup sugar and cinnamon.  Toss with
apples.  Spoon over cheese mixture.  Sprinkle with almonds.  Bake at
450 for 10 minutes, reduce heat to 350, and continue baking for 25
minutes more.  Cool completely before removing from pan.

Autumn Glory Pie


      1    9" pie shell w/pastry for
           top,preferably and
           orange flavored pie crust
   1 30 cn apricot halves,drained
           -reserving 1
           2/3 cup liquid
    1/3 c  sugar
      2 T  cornstarch
      1 ds salt
      1 c  raisins
  1 1/2 t  lemon rind,grated
      2 T  butter (or oleo)

Preheat oven to 400 degrees.

In a large saucepan, combine apricot liquid, sugar, cornstarch, & salt.
Cook over medium heat until mixture boils & thickens, stirring
constantly.  Remove from heat.  Stir in apricots, raisins, lemon peel &
butter or oleo.  Pour filling into pie shell.

Roll out remaining dough to 1/8" thickenss, cut into 1/2" strips.
Arrange pastry strips in lattice pattern & flute edges.  Bake for 20-25
minutes or until crust is golden brown & filling is bubbly.

Avocado Pie


    1 8 " or 9" graham cracker crust
      1 lg avocado
    1/4 c  lemon juice
      2    egg yholks
      1 t  vanilla extract
      1 cn sweetned condensed milk,(or
    1/2 t  salt
    1/2 pt sour cream,8 ounces
    1/4 c  sugar
    1/2 t  vanilla extract

Preheat oven to 325 degrees.

Cut avocado in half & remove the pit.  Peel the avocado halves & cut
into 1/2" slices.  Mix w/lemon juice.  Beat egg yolks until thick; add
avocado & vanilla.  Continue beating, adding condensed milk & salt.
Beat until smooth.  Pour into grham cracker crust.  Bake for 20 minutes.
Let cool.  Prepare topping.

TOPPING...Beat ingredients together.  Pour over pie & chill thoroughly
before serving.

State Fair of TX

Avocado, Citrus, Jicama, And Persimmon Salad

      1 lb jicama
      2    pink (or red grapefruits (2
           -lb. total))
      2    oranges (1 3/4 lb. total)
      2    firm-ripe avocados (1 1/4
           -lb. total)
      1    red-leaf lettuce,(3/4 lb.)
           and crisped
    1/2 c  thinly red onion,Sliced
           Persimmon Dressing
      6 T  Hachiya persimmon pulp
      1 T  rice vinegar
      1 t  fresh sage leaves,Minced
    1/2 t  garlic,Minced
      2 T  mayonnaise
      2 T  citrus juice
    1/4 c  avocado (or salad oil)
           Salt and pepper

1. Rinse and peel jicama, then cut into 1/8- by 2-inch sticks.

2. Cut off and discard peel and white membrane from grapefruits and
oranges. Working over a bowl to catch juices, cut between inner
membranes and fruit to free segments, dropping fruit into bowl.

3. Pit, peel, and thinly slice avocados.

4. Line a platter or salad plates with lettuce. With a slotted spoon,
lift fruit from bowl; reserve 2 tablespoons juice for persimmon
dressing and the rest for other uses. Arrange fruit, avocados, onion,
and jicama on lettuce.

5. Spoon about 1/4 cup of dressing over salad. Offer remaining dressing
and salt to add to taste.

Persimmon Dressing:
1. In a food processor or blender, whirl persimmon pulp, vinegar, sage,
garlic, mayonnaise, and juice until smooth and blended.

2. With motor running, pour in oil. Add salt and pepper to taste.

MAKES: 3/4 cup; 6 servings

Baby Artichokes And Sausage Rigatoni
   1 1/2 lb artichokes,(1 1/2 in. wide)
      1    fennel. (3 1/2 in. wide)
      1 lb mild (or hot italian
  sausages ),casings
  1 1/2 c  onion,chopped
      2 t  fennel seed
      1 t  garlic,minced
      1 c  red bell pepper,thinly
    1/2 c  dry white wine
      1 c  fat-skimmed chicken,or
           -vegetable broth
    1/2 c  whipping cream
      1 lb rigatoni pasta,Dried
    1/2 c  parmesan cheese,grated

1. Break off and discard artichoke leaves down to the pale green,
tender inner leaves. Cut off and discard thorny tips. Trim bottoms.
Quarter artichokes (they will discolor). Trim out and discard fuzzy
centers. Rinse and drain artichokes.

2. Trim and discard stems and any bruised portions from fennel. Rinse
fennel and thinly slice crosswise.

3. In a 5- to 6-quart pan over medium-high heat, frequently stir
sausages, breaking up meat with spoon, until brown, about 10 minutes.

4. Add artichokes, fennel, onion, fennel seed, garlic, and bell pepper
to pan. Stir often until onion is limp, about 10 minutes.

5. Pour wine, broth, and cream into pan. Bring to a boil over high heat,
then reduce heat and simmer, stirring occasionally, until artichokes
are tender when pierced, about 10 minutes.

6. Meanwhile, cook pasta in 4 quarts boiling water until tender to bite,
10 to 12 minutes.

7. Drain pasta, put in a serving bowl, and top with artichoke sauce.

8. Offer cheese and salt to add to taste.

Baby Cradles

      Yield: 8 Servings

      8 ea baby bakers miniature
           -wisconsin russet
           salt and pepper
           fresh chives,dill (or
           -parsley for garni
           **bacon and mushroom
      4 sl bacon,cooked & crumbled
    1/2    butter (or margarine)
      1 c  fresh mushrooms,coarsely

Preheat oven to 400F.  Wash potatoes.  With skins on, prick whole
potatoes with fork and rub with salt.  Wrap each Baby Baker in foil and
bake for 45 to 55 minutes.  Remove from oven, unwrap foil, and cool
(Potatoes also may be cooked in microwave oven, per the oven's
directions; do not wrap in foil.)  Cutting lengthwise, slice off the
top 1/2" of each potato; carefully scoop out the potato pulp and

To prepare the filling, melt 2 tablespoons butter; mix with crumbled
bacon and potato pulp well blended.  Melt remaining 2 tablespoons
butter in skillet; add mushrooms and saut for 3 minutes.  Stir
mushrooms into potato/butter/bacon mixture.  Season with salt and
pepper.  Fill Baby Baker cradles with mixture until plump.  Return to
400 oven for approximately 10 minutes or until thoroughly heated.
Garnish with fresh chives, dill, or parsley.

Baby Nathan Bars


      1 c. sugar
      1 c. light corn syrup
      1    1/2 c. peanut butter
      6 c. crispy wheat,or rice cereal
      1 c. butterscotch morsels
           -(6-oz.) bag
      1 c. chocolate chips,(6-oz.) bag

In a saucepan over low heat, heat sugar, corn syrup and peanut
butter to a smooth consistency, stirring constantly to avoid burning.
Pour hot mixture over cereal in a bowl and mix well. Pat into a greased
9-by 13-inch baking dish. Sprinkle butterscotch morsels and chocolate
chips over top.

Heat in oven or microwave until morsels and chips can be spread over
cereal mixture. Cool and cut into squares. Makes 1½ dozen bars.

C&H Great Crockett Cookie Contest.

Baked Chicken With Banana Stuffing

      Yield: 6 Servings

    1 6 lb roasting chicken
    1/4 c  onions,finely chopped
    1/4 t  poultry seasoning
  1 1/2 c  ripe banana,diced
    3/4 t  salt
  2 1/4 c  soft breadcrumbs,firmly
    1/2 c  butter (or margarine )

Prepare chicken for roasting.  Follow recipe for stuffing as set out.
Put in greased uncovered roast pan in oven at 350 degrees F for about
1 1/2 hours or until done.

Banana Recipes From Jamaica 1965

Baked Green Banana Duckunoo

      Yield: 12 Servings

     12    green bananas
      1    milk from 1 coconut
  1 1/2 c  sugar
    1/2 c  butter
      1    coconut,Grated
      3 t  baking powder,or 1 TBSP
    1/2 c  water
      1 c  mixed fruits

Peel & wash bananas in salt water to get rid of stain.  Grate bananas.
Add coconut milk, sugar, butter & fruits.  Mix thoroughly, then add
baking powder & fruits.  Pour into greased cake tin and bake for 30-35


      Yield: 1 Servings

      4 c  pecans finely,Chopped
    1/2 c  sugar
      1 t  cinnamon
      1 lb phyllo (strudel leaves)
      1 c  oleo,melted
      1    honey,12 oz.

Combine pecans, sugar and cinnamon and set aside. In baking dish,
place 1 sheet phyllo, allowing it to extend up sides of dish; brush
with margarine. Repeat to make 5 layers of phyllo; sprinkle with 1 cup
pecan mixture. Place one sheet of phyllo over mixture; brush with
margarine. Repeat to make 6 layers. Sprinkle 1
cup mixture. Repeat 2 more times. Place remaining phyllo on top of last
pecan layer. Trim off excess phyllo from edges; with sharp knife cut
just halfway through all layers in a diamond pattern. Bake at 300
degrees for 90 minutes or until golden brown. Meanwhile, in a quart
saucepan over medium-low heat, heat honey until hot but not boiling.
Spoon hot honey evenly over baklava. Cool for 1 hour.

1988 Texas State Fair

Bamboo Boat Arawak
Take a dry bamboo join and split lengthwise.  Clean thoroughly.

Get a bamboo skewer and place on it alternately thin slices of pork,
half onions, pieces of green pepper, beef tenderloin, tomatoes, and
chunks of ripe bananas.

Fry in butter

Fill bamboo boat with fluffy boiled rice and place skewer on top.

Cut a banana in half lengthwise, fry in butter, and place on top of
meat in bamboo boat.  Serve with barbecue sauce or curry sauce.

Banana Recipes From Jamaica  1965

Banana "Mars" Soup
      1 lg beef bone,or 2 pounds
     14    green bananas
           milk from 3 coconuts
      1 lb tomatoes
      2    escallion
      1 ea garlic
      4    potatoes
           salt,pepper, thyme,to taste

Put beef or bone in 4 quarts water and cook for 4 hours to make
stock.  Blanch bananas in cold water brought to boil.  Dice potatoes,
tomatoes, chop escallion and garlic; add to beef stock.  Reduce stock
by half and add diced bananas.  Add salt, pepper and thyme and thick
coconut milk.  Cook for 5 minutes longer,  Serve hot.

Banana & Fish Tea

      Yield: 6 Servings

     12    green banans
      2    onions
      5 lb fresh fish
      1    hot pepper
           scallion & thyme

Peel bananas.  Place bananas, fish and other ingredients in boiling
water to cover.  Keep pot tightly covered.  Cook for one hour.  Serve

Banana & Pineapple Salad W/Lemon French Dressing

      Yield: 4 Servings

      4 oz cheddar cheese
      4 sl pineapple
    1/2 oz butter
      2 T  pineapple juice
      3    ripe bananas
    1/2 c  salad oil
    1/2 c  lemon juice
    1/2 t  salt
      2 T  honey,or sugar

Grate cheese.  Add pineapple juice to cheese.  Beat until creamy.
Slice bananas lengthwise.  Spread with cheese mixture.  Arranage fruit
on lettuce bed and garnish with cherries.

DRESSING Combine all ingredients and shake well before using.

Banana & Shrimp Curry

      Yield: 2 Servings

      2    bananas,ripe
  1 1/2 t  butter
      3 oz shrimps
    3/4 c  white rice,cooked
      3 c  curry sauce
      1    escallion
      1    green pepper
    1/2 c  tomatoes,diced
           CURRY SAUCE
      2 c  chicken broth
    1/3 c  coconut milk
      1 T  curry powder

Peel banana.  Place in baking dish.  Brush well with butter.  Pour
half the curry sauce over the banana.  Bake in moderate oven 10-15
minutes.  Cook shrimps in remaining curry sauce, add seasoning & serve
with the banana on a bed of hot rice.

CURRY SAUCE: Combine broth, coconut milk & curry powder.  Heat while
stirring until sauce bubbles.

Banana A La Creole

      Yield: 12 Servings

     14    bananas,ripe
      4 T  brown sugar
      4 T  water
      6 T  lime juice
      1 c  cream
      2 T  sugar
      2    coconuts,grated remove dark
           skin before grating
      1    orange

Slice 12 bananas & arrange in layers in greased fire proof dish.
Sprinkle sugar, lime juice & water between each layer.  Bake 'till
bananas turn "reddish".  Cool.  Whip cream adding sugar gradually.
Stir in half the grated coconut.  Spread over baked bananas.  Sprinkle
with remaining coconut.  Chill.  Slice remaining 2 bananas, dip in lime
or lemon juice.  Arrange on top alternately with orange sections.

Banana And Bacon Skewer

      Yield: 2 Servings

      1    banana
           cinnamon sugar
      2    bacon,cut in halves
      1    orange

Cut banana in 4 crosswise.  Turn in cinnamon sugar.  Wrap each
pieces in half of bacon strip.  Peel orange, removing outside pith.
Cut into quarters.  Sprinkle with cinnamon sugar.

Arrange on skewer: banana, orange,banana, orange.  Broil for 5 minutes

Banana And Orange Jam
      6    bananas
      3    oranges
      1 lb sugar

Peel & slices bananas & pour strained orange juice over.  Add grated
rind & pulp of oranges.  Add sugar.  Leave to stand for 30 minutes.
Bring to boil very slowly, then boil rapidly until set.

Banana Appetizer

      Yield: 6 Servings

      2 c  bananas,mashed, ripe
      2 c  pineapple juice,sweetened
      1 t  lime \juice
      6    cherries,whole

Mix mashed banana with pineapple juice.  Add lime juice.  Pour over
cracked ice.  Garnish with cherries.  Serve in cocktail glasses.

 Banana Au Gratin

      Yield: 6 Servings

     12    green bananas
      2 c  milk
    1/4 c  melted butter,1/2 stick
      2 t  cinnamon
      1 c  cheese,grated
      2    eggs,slightly beaten
    1/2 t  salt

Boil bananas until cooked.  Mash.  Add milk, butter, cinnamon, eggs,
salt & 3/4 cup cheese.  Mix well.
Put into a greased baking dish, sprinkle the rest of cheese on top.
Bake for 15 minutes in a slow oven.  Garnish with parsley.

1965  Jamaica Festival of Culinary Arts Competition

Banana Baked Alaska

Set banana ice cream to freeze in a container lined with waxed paper.
The container should be of exactly the same proportions as the tin in
which the banana cake is baked.

Make banana cake for base of dessert.

Make meringue.  meringue must be ready to spread immediately as the ice
cream is unmoulded.

when ready to serve --

Remove banana cake from pan and place on pastry board which has been
completely covered with aluminum foil.  Unmold ice cream, peel off
paper.  Set ice cream on cake.  Spread meringue to cover ice creak and
cake, sealing edges carefully.  Pipe left over meringue through pastry
bag to decorate.  Place in hot oven 305 minutes until meringue is light
Banana Recipes From Jamaica 1965

Banana Balls

Cream ripe banana and cheese; season to taste with mustard,
horseradish, etc.  Shape into small balls and roll in finely chopped
parsley, chives, nuts or in mashed potato or banana chips.

Banana Bisque

      Yield: 6 Servings

    1/2 lb salt beef
      4 c  stock
      4 c  green bananas,chopped &
      1 c  onions,minced
      1 t  salt
    1/2 t  pepper
      1 c  cream

Combine all ingredients.  Bring to the boil and simmer until bananas
are pulpy, approximately 30 - 40 minutes.  Rub through fine sieve; add
cream.  Reheat to blend but do not boil.  Serve garnished with parsley
or chives.

Banana Brazilian

      Yield: 6 Servings

    1/4 c  powdered sugar
      1 T  cocoa
      6    banans,ripe
           brazil nuts,chopped

Sift together sugar & cocoa.  Peel bananas.  Roll in sugar mixture.
Chill.  Sprinkle with chopped nuts.  Top with cream.

Jamaica Festival Culinary Arts Competition

Banana Bread
      1 lb butter
    1/2 lb sugar,about 1 cup
    1/2 t  baking soda
      2 t  baking powder
      4    ripe bananas
      3    eggs

Cream bananas, sugar and butter.  Add eggs.  Rub in flour, baking
soda and baking powder.  Pour into greased loaf tin and bake in a
moderate oven for 1 1/2 hours.

Serve hot or cold.

Banana Cake

    1/2 c  butter,1 stick
      1 c  sugar
      2    eggs
      3    ripe bananas,pureed
      2 c  flour
    1/2 t  nutmeg
      1 t  bicarbonate of soda,baking
    1/2 c  cashew nuts,chopped
      4    egg whites
      1 c  sugar
      2 T  light rum

Cream butter & sugar; beat in eggs one at a time.  Fold in mashed
bananas & flour sifted with soda & nutmeg.  Add cashew nuts.  Bake
about 50 minutes in lined, greased cake tin.

Meringue: beat egg whites, add sugar & rum gradually and continue
beating until mixture holds a peak.

1965  Jamaica Festival of Culinary Arts Competition

Banana Caramel

      Yield: 8 Servings

      1 pt milk,2 cups
      5    eggs
     10 oz sugar
      2 t  vanilla
      1 c  banana,Mashed

Combine all ingredients.  Pour into individual moulds which have
been coated with sugar caramel.  Bake in the oven at 350 degrees F for
40 minutes.  Cool.  Unmould.  Put to chill.  Serve with whipped cream.

To caramelize sugar: melt slowly over low heat until sugar becomes
brown in colour.

Banana Recipes From Jamaica 1965

Banana Cassata Ice Cream

      Yield: 12 Servings

      4    ripe bananas,sliced
      2 pt vanilla ice cream
      1 pt chocolate ice cream
      2    plain cake,(pound cake or
           angel food cake)
     12 sm cherries
    1/4 c  rum
           whipped cream,garnish

Place a layer of vanilla ice cream in the bottom of a fairly large
pudding basin or an oblong baking pan, then a layer of cake.  Pour the
rum over the cake, then place another layer of vanilla ice cream on top.
Arrange cherries & banana slices then top with a layer of chocolate
ice cream.  Freeze and turn out with chocolate layer to bottom.  Slice
as you would cake and serve with whipped cream.

1965 Jamaica Festival of Culinary Arts Competition

Banana Charlotte

      Yield: 8 Servings

      1 pk lemon flavored gelatin
     20    sponge cake,or sponge finger
      7    ripe bananas
    1/4 c  sugar
      1 T  chocolate,finely grated
      1 T  nuts,finely chopped
    1/2 pt whipped cream,1 cup
      1 T  unflavored gelatine,soften
           -in a little
           cold water,then
           dissolve in 3 TBSP hot water
      1 T  lime juice
           banana balls,garnish -
           pawpaw,garnish -optional
           roughly chopped gelatin
           -garnish - optional

Dissolve lemon-flavored gelatin in 1/2 pint hot water.  Add 1/2
pint cold water/.  Put a thin layer in bottom of mold to set.  When set,
cut several slices of banana and cover gelatine in mold.  Pour over
more gelatin, enough to cover bananas, and allow to set.  Line sides of
mold with sponge fingers close together.  Puree remaining bananas.  Add
lime juice, sugar, chocolate & nuts.  Add whipped cream and unflavored
gelatine.  Mix thoroughly.  Pour carefully into mold and chill for at
least 3 hours.  When ready to serve, unmold, decorate with whipped
cream.  Garnish with pawpaw and banana balls or roughtly chopped

Today's article is provided by Philadelphia Weight Loss Doctor Dr. Michael.