Um! Yummy!

Ingredients / Directions
2 cup(s)s graham cracker crumbs
1/2 cup(s) (1 stick butter)
melted
2 cup(s)s confectioners” sugar
1 cup(s) (2 sticks) butter
2 eggs
1 teaspoon vanilla extract
5 bananas (not over-ripe)
1 (20 ounce) can crushed pineapple
drained
1 large container Cool Whip�
1 cup(s) pecans or walnuts
chopped
Red maraschino cherries Layer into a 13 x 9-inch glass cake pan as follows:

First layer: Mix 1 stick softened margarine with graham cracker crumbs. Press into bottom of pan. Bake at 350 degrees F for about 5 minutes.

Second layer: Melt 2 sticks margarine and mix in confectioners” sugar. Beat until cool. Add eggs and vanilla extract and beat at high speed for 15 minutes. Spread over crust.

Third layer: Drain pineapple
reserving juice. Slice bananas lengthwise
drenching each slice in pineapple juice to prevent darkening. Lay on banana slices. Pour on pineapple and cover with Cool Whip�.

Sprinkle nuts over the top. Garnish with maraschino cherries. Chill. Freezes well.

the best!

Ingredients / Directions
Bread
1/2 cup(s) Egg Beaters� 99% egg substitute (or 2 eggs)
2 tablespoons milk
1 large ripe banana
broken into 1-inch pieces
1 1/2 tablespoons butter
1 1/2 tablespoons granulated sugar
1 1/2 teaspoons salt
3 cup(s)s bread flour
2 1/4 teaspoons bread machine yeast

Filling
1 1/2 tablespoons softened butter
3 tablespoons brown sugar
3/4 teaspoon ground cinnamon
3 tablespoons chopped pecans (or walnuts) Put the dough ingredients in the bread pan in the order suggested by your bread machine instructions. Set for white bread
dough stage. Press start.

When the dough is ready
turn it out onto a lightly floured board and punch it down. Let it rest a for a few minutes. Roll the dough into a rectangle no more than 9 inches wide
or the length of your loaf pan. Spread the softened butter over the dough.

In a small bowl
combine the the brown sugar
cinnamon and nuts. Sprinkle the cinnamon mixture evenly over the dough. Roll up the dough
jellyroll fashion
starting with the short
9-inch side
forming a loaf; pinch the edge to seal.

Spray a 9 1/2-inch loaf pan with no-stick spray. Place the shaped loaf in the pan
seam side down. Cover and let rise in a warm place until the loaf has doubled in size
about 1 hour(s). Preheat the oven to 350 degrees F.

Bake the loaf in the preheated 350 degree F oven for 30 to 45 minutes or until the loaf is golden brown. Turn out of the pan and place on a wire rack to cool.

Yield: 1 (1 1/2-pound) loaf

Serving Ideas : Delicious served with butter and strawberry fruit spread!

Wow!

Ingredients / Directions
1 medium-size ripe banana
4 eggs (at room temperature)
2 cup(s)s granulated sugar
1 cup(s) vegetable oil
1 1/2 cup(s)s zucchini
shredded
3 cup(s)s all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cup(s)s walnuts
chopped
1 cup(s) raisins Peel banana and puree in blender to make 1 cup(s).

In large bowl
beat eggs. Blend in sugar and oil. Beat 1 minute. Add banana and zucchini; mix well.

Sift flour
soda
baking powder
cinnamon and salt. Fold into banana mixture. Stir in walnuts and raisins. Pour batter in greased and floured 10-inch tube pan. Bake at 350 degrees F for about 1 hour(s) or until tester comes out clean. Cool 20 minutes. Invert cake onto serving platter.

Dust with confectioners” sugar or frost with 1 small can pecan frosting.

Yes!

Ingredients / Directions
1/4 cup(s) white rum
1 banana
peeled and sliced
1/4 cup(s) banana liqueur
1/4 cup(s) cream of coconut
2 cup(s)s ice cubes
Fresh mint leaves for garnish Combine all of the ingredients
except the mint leaves
in a blender.
Garnish with mint leaves.

Not bad!

Ingredients / Directions
1/2 cup(s) coconut syrup
1 tbsp rum
Juice of 1/2 small lime
3 firm bananas
peeled and cut lenght wise
2 tbsp toasted shredded coconut Combine coconut syrup
rum
and lime juice in a skillet; bring to boil
reduce heat and simmer. Arrange bananas in skillet. Simmer 4 to 5 minutes
or until bananas are nicely glazed. Turn bananas over frequently. Serve hot and sprinkle with toasted shredded coconut.

Um! Yummy!

Ingredients / Directions
# 1 banana
peeled and cut into 1inch (2.5cm) chunks
# 1 orange
peeled and cut into half an inch (12mm) slices
# 1 eating apple
core removed and quartered
# 1 hard pear
cored and quartered
# lemon juice
# 2oz. (50g) black grapes
washed and seedless
# 2oz. (50g) white grapes
washed and seedless # Toss the banana and apple in lemon juice to prevent them browning
# Thread the fruit on to 4 skewers
alternating the grapes with the other fruit
# Place the kebabs on a hot barbecue for 10 minutes turning frequently
# Serve when the pear and apple singe slightly

No other!

Ingredients / Directions
3/4 oz Creme de Banana
3/4 oz Dark Creme de Cacao
1/2 oz amaretto Fill shaker with cream. Shake.

Not bad!

Ingredients / Directions
3/4 cup(s)(s)
Ginger Snaps Chopped Fine
1/2 cup(s)(s)
Graham Crackers Finely Crushed
1 tablespoon(s)
Sugar
3 tablespoon(s)
Butter Melted
1 packet(s)
Unflavored Gelatin
1 can(s)
Pineapple Slices
2 small
Bananas
2 cup(s)(s)
Strawberries Sliced
2 medium
Kiwi Fruit Peeled and Sliced Stir together gingersnaps
graham crackers and sugar.
Drizzle with margarine
tossing to combine.
Press onto bottom and up sides of a 9″ pie plate to form a firm
even crust. Bake in a 375 F oven for 5 minutes. Cool.
For glaze:
Drain pineapple
reserving juice (unsweetened juice).
Cut pineapple into small pieces and set aside.
Add enough unsweetened pineapple juice (about 1 1/2 cup(s)s) to the reserved juice to make 1 3/4 cup(s)s total liquid.
In a small sauce pan stir together pineapple liquid and gelatin
then let stand
5 minutes.
Stir over low heat until gelatin dissolves.
Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup(s) of the glaze over bottom of crust.
Slice bananas and arrange over glaze.
Top with another 1/3 cup(s) of glaze and arrange strawberries over glaze.
Stir together pineapple pieces and remaining glaze
then spoon over
strawberries.
Chill for 2 to 4 hour(s) or until set.
Before serving
arrange kiwi fruit on pie.

Yes!

Ingredients / Directions
# 1 kilo long shrimps (peeled and black vein cleaned out
but tail in tacked)
# Pinch of salt & pepper
# 2 teaspoons calamasi juice

Batter
# 2 whole eggs (slightly beaten)
# 1? cup(s) cold water
# 2 cup(s)s all purpose flour
# 2 teaspoons baking powder
# ? teaspoons salt
# oil

Sweet & Sour Sauce
# 2 cup(s)s pineapple juice
# 2 teaspoon sugar
# 3 tablespoons banana catsup
# 2 teaspoons hot sauce
# ? teaspoon salt
# 3 teaspoons cornstarch diluted in 1 tablespoon of water # Cut not-so-deep-slits on the body of the shrimp to keep them straight during frying.
# Marinate shrimps in salt & pepper and calamansi.
# In a bowl
mix water and egg. Add in baking powder
flour and salt. Mix well.
# In a deep fryer
heat oil.
# Dip shrimps in batter
let drip and deep fry in hot cooking oil until golden and crispy.
# In a sauce pot
Mix pineapple juice
sugar
catsup
hot sauce and salt.
# Bring to a boil and add cornstarch mixture
thicken.
# Serve shrimp with sweet & sour sauce.

Yes!

Ingredients / Directions
1 box Duncan Hines Walnut Brownie Mix
8 ounces cream cheese
1 cup(s) confectioners” sugar
3 tablespoons butter or margarine
1 teaspoon vanilla extract
1 large can pineapple chunks
drained
1 jar maraschino cherries
3 bananas
1/2 cup(s) chocolate syrup
3 cup(s)s thawed Cool Whip Bake the brownie mix in a glass pan according to package directions. Let cool.

Meanwhile
combine the butter
vanilla extract
cream cheese and confectioners” sugar until creamy.

When the brownie has cooled
spread the cream cheese mixture over the top. Place the pineapples over the cream cheese. Slice the bananas over the top of the pineapple. Drizzle the chocolate syrup over the top of the bananas. Spread the Cool Whip over the brownie mixture. Place cherries around the Cool Whip and sprinkle with the ground nuts.

Serve hot or cool.