Desserts
| BANANA NUT BREAD | |
| 1/2 cup butter 1 cup sugar 3 very ripe bananas 2 cups flour |
1 teas. baking soda 1/2 teas. salt 1/2 cup chopped nuts |
| Mix all ingredients together and bake in greased or paper lined loaf pan. 350 for 60 to 75 minutes. May be served warm with butter or for a little more elegance, with liqueur and whipped cream. |
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| While Marie was a wizard in the kitchen, she never really made many desserts. This was one of her staples. Also a great way to use up uneaten bananas. It was often given as gifts. |
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| SNOWY CUSTARD | |
| 5 egg whites 1/2 cup sugar 1/4 teas. salt |
1 teas. vanilla 1/4 teas. nutmeg 2 1/2 cups warm skim milk |
| In bowl, beat egg whites until slightly foamy. Add sugar, salt, vanilla, nutmeg. Beat gently to blend. Gradually stir in milk. Pour into 6 oz. custard cups and place in 8 x 8 x 2 inch pan with 3 cups cold water. Bake in preheated 325 oven until knife inserted halfway between rim and center comes out clean, about 50-60 mins. Remove cups from pan, rinse pan in cold water. Return cups to pan and add cups cold water to cool custard quickly. Cover and chill. |
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| I am not sure wether this low calorie, low cho- lesterol dessert was a response to my use of egg yolks for mayonnaise or to brother Jim's slightly over-weight condition. Either way, it was fortuitous to be able to have this dessert. |
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| SHERRY BUNDT CAKE | |
| 1 package yellow cake mix 1 3 1/2oz. instant lemon pudding mix. 4 eggs |
3/4 cups salad oil 3/4 cups sherry 1 teas. nutmeg chopped nuts, optional |
| Beat all ingrediants in mixer for 4 minutes. Bake at 325 for 45 minutes. |
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| At the time when everyone had a 'harvest gold' or 'avacado green' bundt pan, this was a popular item. Not too sweet, it could be glazed with a sugar drizzle. I think this was more an excuse to get out the sherry than to make desert. Either way, it is bound to please. |
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