Frozen Bananas

INGREDIENTS
1 piece ripe lacatan banana, peeled
2 pieces popsicle sticks
Honey or peanut butter (optional)
Toasted wheat germ or chopped nuts

PROCEDURE
Cut banana in half, or even thirds. Insert one stick lengthwise through center of each section. Wrap in plastic and place in freezer. When ready, dip in honey (or smash with peanut butter) and roll in toasted wheat germ or chopped nuts.

Creamy Caramel Nuts

INGREDIENTS
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light cream
2 tablespoons light corn syrup
1 tablespoon margarine
1 tablespoon vanilla
2 cups walnut halves

PROCEDURE
In saucepan, combine sugar, cream and syrup. Cook until a little mixture dropped in cup of cold water forms into a soft ball. Add margarine and vanilla. Let cool at room temperature. Do not stir until luke warm. Beat just until mixture begins to lose gloss.

Stir in nuts until all are well coated. Turn out onto waxed paper. Separate nuts with spoon or two forks. Let stand until cool and firm.

Austrian Choco Balls

INGREDIENTS

2 squares chocolate

1/3 cup margarine

1 cup sugar

1 egg

1 egg yolk

1/2 teaspoon vanilla

1-1/3 cups flour

1/2 cup nuts, finely chopped

1 square chocolate

1 tablespoon margarine

1/4 teaspoon vanilla

1 cup confectioner's sugar

2 tablespoons milk

PROCEDURE

In medium saucepan, melt together chocolate and margarine. Remove from heat and stir in sugar, egg yolk and vanilla. Mix well. Stir in flour and nuts. Shape into 3/4 inch balls. Place on ungreased cookie sheet. Bake at 350F oven for 8-12 minutes.

Heat saucepan; melt 1 square chocolate and margarine. Remove from heat. Add remaining ingredients. Blend well. Dip cookies into glaze to cover. Allow to dry completely before storing in tightly covered container with waxed paper in between layers.

Apple Crumble

INGREDIENTS

4 cups sliced yellow apple

1 tablespoon lemon juice

1 cup quick cooking oats

1/3 cup flour 1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup melted margarine

Cooking spray

2 cups water

Artificial sweetener or brown sugar to taste

PROCEDURE

Sprinkle apple with lemon juice. Set aside.

In a separate bowl, combine oats, flour, cinnamon, salt and margarine. Spray metal bowl with nonstick cooking spray. Place alternative layers of apple and oat mixture into bowl, beginning and ending with apple.

Cover bowl with aluminum foil and place on rack in pressure cooker. Add water. Bring cooker to pressure for 2o minutes. Cook cooker at once by placing under running water. Sprinkle with sweetener or brown sugar just before serving.

Bread Pudding

INGREDIENTS

1 slice bread

2 tablespoons raisin

1 egg

1/2 cup evaporated milk

3 tablespoons water

2 tablespoons sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

PROCEDURE

Divide bread and raisin in two 8-oz baking dish; set aside.

In bowl, beat egg, milk and water; pour over bread. Combine sugar, cinnamon and nutmeg; sprinkle over top. Bake uncovered in 350F oven for 30 minutes or until toothpick inserted in center comes out clean. Let cool.

Kani Salad

INGREDIENTS

1-1/2 cups shredded kani

1 cup peeled and julienned cucumber

1 cup peeled and julienned ripe mango

Dressing:

1/4 cup mayonnaise

2 tablespoons fresh milk

1 teaspoon wasabi paste

1/4 cup cheddar cheese

PROCEDURE

Combine kani, cucumber and mango strips in bowl.

In another bowl, combine all dresing ingredients. Toss kani mixture with dressing. Serve immediately.

Almond-Coco Ice Cream

INGREDIENTS

1/4 cup chopped toasted almond

1/3 cup toasted shredded coconut

1/2 teaspoon almond flavoring

1 quart vanilla ice cream, softened

PROCEDURE

Combine almond and coconut. Reserve 2 teaspoons for topping. Fold remaining nuts, coconut and almond flavoring into slightly softened ice cream. Spoon into 8 paper cups. Sprinkle topping. Place in freezer until ready to serve.