| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Eggs |
|
Fruits, Desserts, Cookies |
48 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 1 |
ts |
Baking Soda |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
c |
Oil |
| 2 |
ts |
Vanilla |
| 2 |
c |
Bananas, diced (2 medium) |
| 1 |
c |
Walnuts |
| 1 |
c |
Marachino Cherries, halfed |
| 3 |
|
Eggs, slightly beaten |
| 8 |
oz |
Crushed Pineapple, undraine |
| 1/4 |
c |
Butter or Margarine, soften |
| 1 1/2 |
c |
Powdered Sugar |
| 1 1/2 |
tb |
Warm Water |
INSTRUCTIONS
BARS
GLAZE
*** Bars ***
Grease and flour a 10x15 jelly roll pan. Spoon the flour lightly into a cup
and measure off. In a large bowl combine all ingredients and stir until
blended. Spread in pan. Bake 30-40 minutes in a preheated 350oF oven until
toothpick comes out clean.
*** Glaze ***
Combine all ingredients and add enough milk to make a spreading
constitancy.
Take bars out and spread with glaze. Let cool and cut into 48 bars. Store
in the refrigerator.
Source: "The Yankee Kitchen" 03-29-93 (#1) [Mrs. L.]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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