| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
32 |
Servings |
INGREDIENTS
| 1 |
md |
Extra-ripe DOLE Banana, peeled |
| 1 |
pk |
Gingerbread cake mix (14.5oz |
| 1/2 |
c |
Lukewarm water |
| 1 |
|
Egg |
| 1 |
sm |
DOLE Banana, peeled and chopped |
| 1/2 |
c |
DOLE Raisins |
| 1/2 |
c |
DOLE Slivered Almonds |
| 1 1/2 |
c |
Powdered sugar |
| 1 |
|
Juice from DOLE Lemon |
INSTRUCTIONS
Place medium banana in blender. Process until pureed; use 1/2 cup for
recipe.
Combine gingerbread mix, water, 1/2 cup pureed banana and egg in large
bowl. Beat well.
Stir in chopped banana, raisins and almonds.
Spread batter in greased 13x9" naking pan. Bake in 350'F. oven 20-25
minutes until toothpick inserted in center comes out clean.
Mix powdered sugar and 3 tablespoons lemon juice in medium bowl to make
thin glaze. Spread over warm gingerbread. Cool. Cut into bars. Sprinkle
iwth additional powdered sugar if desired.
Makes 32 bars.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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