| 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
A Message from our Provider:
“Faith without works is empty – and vica versa.”