Name: Hummingbird Bars
Ingredients: 3 c All-purpose flour; 2 c Sugar; 1 ts Baking soda; 1 ts Ground cinnamon; 1/2 ts Salt; 2 ts Vanilla extract; 2 c Diced fresh bananas (about 2 med.); 1 c Walnuts; chopped; 1 Jar (10 oz) maraschino cherries, drained & halved; 1 cn (8 oz) crushed pineapple; undrained; 3 lg Eggs; slightly beaten; 1 c Vegetable oil; 1/4 c Butter; softened; 1 1/2 c Powdered sugar; 1 ts Milk (up to 2)

The night dews of affliction and disappointment may fall thickly upon it – the storms of sorrow may beat heavily against it – the winds of adversity may howl fearfully around it – but, like those fabled lamps of which we read, that, century after century, illumined the sepulchers of the east – burning with calm and steady light, amid the desolation of all earthly things – unchanged and unextinguishable; so does this joy – this living spark struck off from the great source of light and life – outlive all deaths, all changes, until it accompanies the freed spirit of the believer in whom it dwells, back to those abodes of joy from whence it came.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Vegetables, Dairy			1	Servings

INGREDIENTS

3	c	All-purpose flour
2	c	Sugar
1	ts	Baking soda
1	ts	Ground cinnamon
1/2	ts	Salt
2	ts	Vanilla extract
2	c	Diced fresh bananas (about 2 med.)
1	c	Walnuts; chopped
1		Jar (10 oz) maraschino cherries, drained & halved
1	cn	(8 oz) crushed pineapple; undrained
3	lg	Eggs; slightly beaten
1	c	Vegetable oil
1/4	c	Butter; softened
1 1/2	c	Powdered sugar
1	ts	Milk (up to 2)

INSTRUCTIONS

GLAZE
Clarion Ledger Recipes, 11/19/97
Heat oven to 350*. Grease and flour a 15x10x1 jelly roll pan. In a large
bowl, combine flour, sugar, soda, cinnamon and salt. Stir to blend. Add
diced bananas, walnuts, cherries and pineapple. In a separate bowl, combine
eggs, oil and vanilla. Stir into flour mixture until flour is completely
moistened. Pour batter into prepared pan. Bake 30-35 min. Remove from oven
and cool 10 min. While bars are cooling, beat together butter, powdered
sugar and milk to make a spreadable frosting. Spread frosting evenly over
bars and allow to cool completely. Cut into bars. Makes 48 servings.
Posted to EAT-L Digest  by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM>
on Nov 19, 1997

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