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Wednesday, February 15, 2012 • Posted February 15, 2012

This week I’m sharing with you two of my tried and true “Food Bank” recipes that make great recipe demonstrations and that I also use in my every day life. They have to be pretty good as give them two thumbs up and I am a chocoholic! These are tasty ways to sneak a little extra fruit into your diet.

Banana Bread Recipe

Prep time: 5 minutes

Cook time: 1 hour

3 or 4 ripe bananas, smashed

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve. Feel free to add a cup of nuts to this recipe too!

Fresh Fruit Crisp

(I make this all the time with apples from our local orchard- apples last for a LONG time in the bottom drawer of the fridge!)

· 1 cup quick or old fashioned oats, uncooked

· 1/2 cup brown sugar (I often use the Splenda brown sugar blend- it takes less so read the label for an equivalent)

· 1/4 cup butter or margarine, softened

· 3/4 teaspoon cinnamon

· 1/4 cup water ( I like to substitute 100% juice of whatever kind I have on hand)

· 2 tablespoons flour

· 6 cups sliced apples, pears, or peaches

· ½ c. dried cranberries or cherries (try plumping them back up with a little fruit juice beforehand if possible)1. Preheat oven to 350 degrees.

2. Combine oats, 1/4 cup brown sugar, butter or margarine, and 1/4 teaspoon cinnamon and set aside.

3. Combine remaining 1/4 cup brown sugar, 1/2 teaspoon cinnamon, flour, dried fruit, and water.

4. Wash and slice fruit. Add to flour/water mixture. Toss to coat.

5. Spoon fruit mixture into an 8-inch square baking dish.

6. Top with reserved oat mixture (step 2 above).

7. Bake 40-45 minutes.

This crisp will work with any of your favorite fruits- fresh, canned, or frozen. You won’t have to cook it for as long of a time period if you’re not using fresh fruit- just bake it until the fruit is soft and the crisp is “crisp”!

Sometimes if I’m in a hurry, I will cook the apples/fresh fruit splashed with juice in the microwave on high until they are soft. Then I add them to the recipe just as it says, but I just bake it until the topping is crisp as the fruit is already cooked through. It’s even better if you add ½ c. chopped walnuts or pecans to the top of the crisp before you bake it. They will get super toasty and delicious. This is great by itself or with just a spoonful of vanilla ice cream on top.

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