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Ryan’s Pumpkin Bread Ingredients 3 cups Sugar 1 cup Vegetable Oil 4 eggs 2 cups pumpkin puree 3 ½ cups flour 2 teaspoons Baking Soda 1 teaspoon Baking Powder 1 teaspoon Salt 1 teaspoon Ground Allspice 1 teaspoon Ground Cinnamon 1 teaspoon Ground Nutmeg 2/3 cup warm water

Instructions

Preheat oven to 350 degrees. Lightly butter 2 9x5x2 ½ inch loaf pans. Beat sugar, oil, eggs and pumpkin in large bowl to blend. Sift flour, baking soda, baking powder, salt, allspice, cinnamon and nutmeg into another large bowl. Stir flour mixture into pumpkin mixture. Slowly mix in 2/3 cup warm water. Divide batter equally between prepared pans. Bake until tops are golden brown and tester inserted into center comes out clean (about 1 hour) Take out of oven and cool in pans on racks for 10 minutes. Then, turn breads out onto racks and cool completely. Serve with whipped cream. (makes 2 loaves)

Gigi says

"This is such a great recipe that is easy to whip up with items I usually have in my pantry and Ryan loves to help bake it. He requests we make it often and even requested it as his birthday "cake" for the past 2 years!"

Recipe and photo by Gigi Kennedy


Ngaire’s Very Merry Mary Ingredients 60 ml vodka dash red wine 180ml tomato juice salt and pepper 7 drops Worcestershire sauce 5 drops Tabasco sauce Ice Slices of lime Cherry tomato Celery Sticks High Ball Glass

Instructions Combine all the liquid ingedients in a highball glass. Add extra Tabasco if you like it REALLY hot!) Season to taste Stir well. Serve with a celery stick for stirring and float cherry tomatoes and a slice of lime for festive colour, in the top of the glass.

Ngaire says “Christmas breakfast is rarely a quiet meal. The kids are mad with excitement, there are presents to be unwrapped and a day of fun and merriment ahead. Try enjoying a Merry Mary while you bar-b-que up bacon, eggs, tomato, mushrooms and toast to start the day. Of course the kids can have a Merry Mary too.. .just omit the alcohol. ( and the tabasco! ) It’s the perfect start to the day especially if your Christmas day is a HOT one. y” Recipe and photo by Nagire Bart lam


Jill ’s Mini Puddings Ingredients 1 x 1kg dark fruitcake ¼ cup cocoa 1 pkt slivered almonds 1 pkt glace cherries (red) 1 pkt grace cherries (mixed) 1 large packet dark cooking chocolate ½ cup rum

Instructions In a large bowl, crumble fruitcake until fine. Add cocoa, slivered almonds and red glace cherries. Pour in rum and mix together (using hands!) until a nice moist consistency. Roll into small balls and place on tray. Place ½ packet of dark cooking chocolate in glass bowl and microwave for one minute (or until melted). (Melt remainder of chocolate when the first lot is finished). Using two teaspoons, place balls into chocolate and cover in chocolate. Place on flat tray. Decorate with tiny pieces of red and green glace cherries. Refrigerate.

Jill says

“I have to confess cooking for the festive season leaves me cold- actually any cooking does I’d rather be creating but a few of these makes me feel much more in the mood for festivities”

Recipe and photo by Jill Geraghty -Groves


Tamar’s 5 Minute Pavlova Ingredients boxed pavlova icing sugar for dusting cream 600ml 3 bananas strawberries blueberries

Instructions Whip your cream with two tablespoons of icing sugar - just till soft peaks form Thinly slice the bananas and layer over the base of the undressed pavlova Pile your whipped cream over the top Keep your fruit whole and simply place randomly - I keep the greens on my strawberries it looks pretty Dust the whole thing with icing sugar just as you are about to serve Optional using a vegetable peeler - peel some dark chocolate into curls and pile on top

Tamar says “ This is my absolute go to desert over the holiday period. I can almost pretend it is healthy with all that yummy fruit.”

Recipe and photo by Tamar Bostock


Tracy’s Lemon Cheesecake Slice Ingredients Base 2 packets of Arnotts Lattice biscuits 375grms Phily Cream Cheese softened 2 tablespoons grated lemon rind 2 teaspoons Vanilla essence 400gram can condense milk 1/3 cup lemon juice Topping 1 1/2 cups sifted icing sugar Lemon juice

Instructions

Base Line a Lamington tray with foil, coming up and over the sides, cover the base of the lamington tray with lattice biscuits (shiny side down & cut to fit if need be).In a large mixing bowl beat the cream cheese until smooth and creamy. Add 1 1/2 tbls of the lemon rind and vanilla essence and beat to combine. Gradually beat in the condensed milk and lemon juice. Beat for 5 minutes, or until smooth and increased in volume. Pour onto the biscuit base and level out. Cover the mixture with Lattice biscuits, (shiny side up). Topping In a bowl mix the icing sugar the remaining 1/2 tbls of lemon rind and enough lemon juice to make a runny paste (but not too runny), pour this over the lattice biscuits. Refrigerate for a couple of hours.

Tracy says “This is my favorite slice recipe ever!!! It could almost be called a sin it is so yummy :)

Whenever the girls have a get together, it is a known that this deliciousness accompanies me. And the only downside/happy side whichever way you want to look at it is it is so yummy and not sickly sweet that you can eat more than one piece.

* NOTE* Do NOT try to use the reduced fat Phiily Cream Cheese, you will just end up with a sloppy mess, this recipe needs the fat content in the Philly Cream Cheese to help hold it together. Enjoy!!! DISCLAIMER!!! I take NO responsibility for the inches you will add to your waistline ;)

Recipe and photo by Tracy wyldman


Mel ’s Chocolate Hazelnut Yummies

Ingredients

chocolate hazelnuts icing sugar (for sprinkling on top) nutella

Instructions Simply melt some chocolate and lightly cover the bottom of the patty cake shell with it (I use mini patty cake shells). Once the chocolate has set add a small half teaspoon (approx.) of nutella. Push a hazelnut into the middle of the nutella. Melt more chocolate and pour over the top. Once set, sprinkle with icing sugar.

Mel says “ These make a perfect prepare ahead gift as they really do keep for several weeks in the fridge

(in an air tight container)...although ours don't often last that long! I like to have them on hand so we can enjoy them as a treat a but they are a great goodie to take along to a last minute gathering too�

Recipe and photo by Mel Goodsell


Nigella’s Watermelon & Feta Salad

Ingredients

1 small red onion 2 limes 1½ kg watermelon 250g feta bunch flat-leaf parsley bunch fresh mint 4 tblespns extra virgin olive oil 100g pitted black olives black pepper

Instructions Finely chop the red onion and add the lime juice- set aside for about 1/2 an hour Cut the watermelon and feta into chunks and add to a bowl Tear the parsley into pieces and chop the mint leaves and add Add the olive evvo and red onion complete with the lime juice Season to taste

Tamar says “ When I first saw this Nigella recipe I was not convinced - I thought the mix of flavours would

be strange - but it looked so pretty in the recipe book I had to try it. Needless to say I am now a convert - its simply delicous - the secret is to leave those red onions seep for as long as you can.”

Recipe by Nigella Lawson photo by Tamar Bostock


Rachel ’s Oh So Easy Xmas Pud Ingredients 1 packet of Mellowpuffs or Arnotts Chocolate Royals 1 packet Jaffas 1 packet Mint leaves 1 packet white chocolate melts

Instructions Place ½ packet of white chocolate melts in a glass bowl and microwave for two minutes (or until melted). Spoon a little over the chocolate biscuit and use a toothpick to help the chocolate to run down the sides. Top with a jaffa. Cut the mint leaf in half lengthwise, with a pair of kitchen scissors and place on either side of the jaffa. Leave to set in a cool dry place. You do not need to refrigerate. They will keep for about a week in an air tight container.

Rachel says “ These are just so easy to make and always look impressive. I try to keep the ingredients on

hand for these through the crazy holiday season. You can even wrap a few up with cellophane and some pretty ribbon to give as a little gift.”

Recipe and photo by Rachel Tucker


Nic’s White Christmas Ingredients 2 cups Rice Bubbles 1 Cup whole milk powder 1 cup glace cherries/sultana mix 1 cup icing sugar 1 1/2 cups coconut Vanilla Essence 8oz (240g) Kremalta ( copha)

Instructions Put the first 6 ingredients into a large bowl and mix well. Melt Kremalta and pour over the dry ingredients. Stir well. Press into a slice tin. Chill to set. Cut into 1" squares once chilled. Variation: Glace cherries can be replaced with red and green soft jube candies.

Nic says “ White christmas is one of my earliest memories of christmas so I keep the tradition going for my own children by making this each year. Swapping the glace cherries with candies keeps the Christmas colour feel but makes it a real hit with all the children in the neighbourhood.”

Recipe and photo by Nic Howard


Suz’s Short bread Ingredients 18 oz plain flour 12 oz butter 6 oz caster sugar

Instructions Sift flour and caster sugar. Mix butter in with your fingers until crumbly and then keep kneading until mixture forms a dough. This takes a while don’t give up - It will happen. Press into swiss roll tin or baking tray and bake at 170c or until golden around the edges. Prick top with a fork and sprinkle with extra castor sugar. Slice while still warm and leave to cool in the tin.

Suz says “ This is my no fail shortbread recipe - simple and delicious - passed on to me by my Mother, to her by her mother, and I think even her mother beyond. Mix this in a food processor, or in a large bowl in front of a great Christmas movie. Christmas has not truly started in our house until the first batch of shortbread leaves the oven. ”

Recipe and photo by Suz Doyle


Janet ’s Sweet Potato Salad

Ingredients Salad

1 butternut pumpkin or sweet potato cubed 1 tablespoon ground cumin 2 tabelspoons olive oil 200g green beans 100 g baby spinach 2 avocados cubed 100 g toasted flaked almonds Dressing 1 tablespoon honey 2 tablespoons soy sauce ¼ cup olive oil Salt/pepper

Instructions Preheat oven to 200 degrees C. Line an oven tray with foil or non-stick baking paper. Place pumpkin/sweet potato, cumin and oil on tray and toss to coat. Roast pumpkin/sweet potato for 25 minutes tossing occasionally or until cooked through and coloured on the edges. Place in large serving bowl. Meanwhile steam beans for 2 for 3 minutes and add to bowl. Make dressing by combining honey, soy and oil in a jar with seasoning and shake. Add spinach, avocados, nuts and dressing to serving bowl. Toss to combine.

Janet says “ This really is such a yummy recipe and quite different!- Even better that you can prepare everything ahead of time and thow it together last minute..”

Recipe and photo by Janet O’Connor


Sarah ’s Gingerbread

Ingredients Biscuits 2 1/2 cups plain flour, sifted 1 tsp baking soda 125g butter 1/2 cup brown sugar 1/2 cup golden syrup 2 tsps ground ginger 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves Royal Icing 1 tbsp egg white 1 1/2 cups icing sugar, sifted 1-2 tbsp boiling water

Instructions

Biscuits Sift together dry ingredients into a bowl. Cream butter and sugar until pale and fluffy. Add the spices, golden syrup and flour, and mix to form a smooth dough. Divide the dough in half and wrap in plastic film, refrigerate for at least 30 minutes or until firm. Preheat oven to 190C. Roll out the dough between sheets of non-stick baking paper to 5mm thickness. Cut out shapes with Christmas cookie cutters. Place on a baking tray lined with baking paper. Bake for 8 to 10 minutes or until golden brown. Place on a cake rack, cool then ice with royal icing. Icing Beat egg white briefly, then add icing sugar and beat until combined. Add just enough water to bring mixture to a paste that is runny enough to pipe onto the gingerbread but still firm enough to hold its shape well. Colour with food colouring if you want to. Put the icing into a ziplock bag. Snip a corner (just a tiny piece) of the bag off and squeeze the icing through the hole to put some piping around the gingerbread edges and across the middle of the gingerbread.

Sarah says “ Mum loves it when I make these for Christmas - she’d never go to the trouble herself but I say they are no trouble at all and everyone is always so impressed with how good they taste ” Recipe and photo by Jo Kneller


Jo’s Christmas Cupcakes

Ingredients Biscuits 120g butter at room temperature 120g soft brown sugar 2 eggs 120g self raising flour 2 tbsp brandy 1 cup Christmas fruit mix Lemon Icing 1 tbsp lemon juice 1 teaspoon butter 1 cup icing sugar

Instructions Biscuits Preheat the oven to 180 deg C. Line a muffin tin with paper cases. Beat the butter and sugar until creamy. Beat in the egg a little at a time. Sift the flour into the mixture and fold in, stir in the brandy and the fruit mix. Spoon the mixture into the paper cases and bake for about 30 minutes until the cakes are risen and golden and the centre springs back when pressed gently. Cool before icing with lemon icing. Icing Heat the lemon juice and butter and stir until the butter is just melted. Add the icing sugar and a little water to reach a smooth easily spreadable consistency. Ice the cupcakes and sprinkle with silver cachous. I kneaded some blue food colouring into some ready made fondant icing and cut stars to decorate the tops. I also tied some silver ribbon around each cupcake.

Jo says “ This recipe has all the traditional taste of Christmas flavours but with a twist on the modern trendiness of cupcakes. The lemon icing is perfect addition. You must try these.”

Recipe and photo by Jo Kneller


Yvette’s Mississippi Mudcake Ingredients 250g unsalted butter 60ml bourbon ¾ cup sugar 250g dark chocolate, chopped 1½ cups hot water 1½ cups SR flour ¼ cup cocoa 2 eggs 1teaspoon vanilla

Instructions Preheat oven to 150*C Melt butter in a large saucepan. Add bourbon, sugar, chocolate and water. Stir over low heat until chocolate is just melted and mixture is smooth. Sift flour and cocoa together and gradually beat into chocolate mixture, using a whisk. Add eggs and vanilla and beat until combined. Pour mixture into a greased and lined 22cm springform cake tin. Bake for 40mins, until a skewer comes out clean. Leave cake in tin for 15 mins before turning out to cool. Serve warm or cold, sprinkled with icing sugar.

Yvette says “ This is the best mud cake you'll ever ever have! It's so luscious (and

naughty!) that you don't even need to ice it. I love it warm from the oven with ice cream... Wicked.”

Recipe and photo by Yvette Adams


Gigi’s World Famous Spinach Sesame Salad

Ingredients

½ cup sugar ¼ cup vinegar ¼ cup salad oil ½ teaspoon salt ¼ teaspoon paprika 1 tablespoon minced onion Sesame Seeds Fresh spinach leaves, washed & dried

Instructions In small sauce pan, combine sugar & vinegar; bring to a boil. Remove from heat & pour into small jar. Add oil, salt, paprika & onion. Mix well & chill. Toss with fresh spinach leaves & sprinkle sesame seeds. Enjoy

Gigi says

"This salad is so delicious and so good for you! My friends always request that I bring it along to dinners and parties. It goes along wonderfully with suppers of steak or chicken, even pasta or seafood, and it always looks so pretty on the table!”

Recipe and photo by Gigi Kennedy


Tamar’s Overnight French Toast Ingredients 5 eggs 250mls milk 200mls cream 40gms dark drown sugar 5 ml vanilla extract sprinkle of ground nutmeg 8 slices of thick cafe style bread 200gm pecan nuts

Instructions Layer the bread into a casserole dish. Combine all other ingredients except pecans. Pour over the top of bread. Place a lid on top and refrigerate overnight. Bake in a moderate oven for 25 - 30 minutes. With 5 minutes left to go add the pecans. Dust with icing sugar. Serve hot with maple syrup and icecream or whipped cream. Sliced bananas or fresh raspberries is also a perfect accompaniment.

Tamar says

"This is a lovely treat for a special morning. Prepare the night before and straight in the oven first thing takes all the fuss away especially if you have more exciting things to do like open pressies!�

Recipe and photo by Tamar Bostock


Mels’ Easy peasy Coconut Balls Ingredients 1 tin of condensed milk 1 cup minced dry apricots (I just cut mine with a knife). 1 packet Milk Arrowroot Biscuits (or similar) - crushed. coconut - for rolling

Instructions Mix all the ingredients together. Make little balls and roll in coconut.

Mel says

" With so few ingredients and such simple instructions there is really no excuse not to give these a try. They are really scrumptious and so simple you can set the kids to making them! They make a nice change from all the chocolate that floats around at Christmas�

Recipe and photo by Mel Goodsell


Sarah ’s Cheesy Ham Scrolls

Ingredients 2 cups Self Raising Flour 150g tub Mersey Valley Vintage Club Spreadable cheese 4 tablespoons of basil pesto 1 cup milk 200 gms sliced smoked ham

Instructions

Preheat your over to around 190 degrees C. Place flour, pesto, and 1 tablespoon of cheese into a bowl, and using your fingertips, rub cheese and pesto into flour until crumbly. Gradually add enough milk to form soft dough - set aside any left over milk. Knead gently until smooth. Roll dough out to roughly 20 x 30cms - dough should be no more than 1cm thick. With longest side facing you, spread the remaining cheese over the dough, leaving a 3cm strip along the top edge (furthest away from you). Layer ham evenly over the cheese. Brush 3cm strip with extra milk - this will help seal the scrolls when they have been rolled. Staring at the edge closest to you, start rolling up the dough making sure the ham stays inside the coil. Roll firmly until you have completed the roll, and then press edge firmly back against the roll to secure it closed. Cut into sections about 3cms thick (depending on the size you want - bear in mind that they expand once heated). Grease baking tray, and place scrolls flat side down, leaving space between each scroll to allow for expansion. Bake in the oven for about 30 mins or until golden. Keep an eye on them as cooking time will vary depending on how large your scrolls are. Serve warm or cold with a fresh salad, or side dish of your choice. Variations: In keeping with the festive spirit, replace ham with turkey, and spread on some cranberry along with the cheese layer! Vegetarians may like sun dried tomato spread or olive tapenade instead of meat. Leave out the pesto and add vegemite instead of the ham for the kids!

Sarah says “ A great way to use up some of your leftover ham this festive season Also great for lunch boxes and picnics!”

Recipe and photo by Sarah Schwerin


Ingredients

Janelle’s Scones

3 cups self raising flour 1 tbsp caster sugar 80 grams butter 1 cup milk

Instructions Preheat over to 240 degrees celcius (hot oven) Mix flour and sugar in a large mixing bowl Cut butter into small chunks. Rub through flour / sugar mix until mixture resembles breadcrumbs Add milk and mix with a butter KNIFE – this is really important because if you over mix your mixture your scones will end up hard and small NOTE: your scone mix should be slightly wet, you don’t want it too dry Sprinkle some flour over your bench or work area. Put scone mix onto flour and gently knead and press out to form a large rectangle approx. 1/2 an inch thick Using a scone cutter or glass drinking tumbler, cut your scones Take your baking tray and add a sheet of baking paper to the bottom Place scones in tray making sure they are close together and touching each other – spread milk on top of each scone with a pastry brush to help them go a nice golden brown Pop in the oven and bake for approx. 12 – 14 minutes. Check after 10 minutes as over temperatures vary. Scones are cooked when lightly golden brown When cooked, remove from over and place on cooling rack or wrap in a clean teatowel to keep them warm Makes approx 16 scones - Delicious served with jam and cream with a hot cuppa

Janelle says “ These scones are a staple in our house and something that is easily whipped up when friends are coming over. The only problem is they don’t last too long!!.”

Recipe and photo by Janelle Wind


Ingredients

Mardi’s Black Forest Cheesecake

Crumb Crust 250g chocolate biscuits 90g butter Cheesecake Layer 1/2 cup hot water 1 tblspn gelatine 250g cream cheese 3/4 cup of sugar 300ml whipped cream 1 tblspn lemon juice 450g can black stoneless cherries Topping 3/4 cup reserved syrup 1 tblspn cornflour 1 tblspn sugar 1 tlbspn rum 1 ctn cream for decorating

Instructions

Crumb Crust -Melt butter and mix with crushed biscuits...place in a spring tin and refrigerate. Cheese cake layer -Beat cream cheese....sugar and lemon juice until smooth Sprinkle gelatine over hot water and let cool....then add this to the cheese mixture and beat well. Whip cream and fold into cheese mixture. Drain cherries and reserve 3/4 cup of the syrup. Spoon half the cheese mixture over the crumb base...then spread with cherries...finish with the cheese mixture. Refrigerate. Topping -Put sugar and cornflour in a saucepan and stir in syrup... bring to the boil then remove from heat....when cool add rum and cool further.....just before it sets spread it evenly over the

Mardi says “ This is a really impressive dessert - well worth the time and everyone always loves it “ Recipe and photo by Mardi Winen


Kim’s Rocky Road Ingredients 250g Cadbury dairy milk chocolate 250g Cadbury dairy milk chocolate with cashews 125g Allens mini red frogs, roughly chopped 125g Pascalls marshmallows, roughly chopped

Instructions Break chocolate into chunks and melt in a microwave proof bowl for 45 seconds or until melted. Stir in chopped marshmallows and lolly frogs. Be careful not to overstir or mixture. TIP: use kitchen scissors to snip the lollies as it's easier than using a knife Line a small square pan with baking paper and spray lightly with non stick cooking oil. Spread mixture across pan base and refrigerate until set. Break roughly into pieces. And enjoy!

Kim says

“Even though Capri made the rocky road chunks pictured, it's Jamison's recipe. He's well known in our family for his rocky road which he makes each Christmas”

Recipe and photo by Kim Archer


Tracy’s Trifle Ingredients 2 packets of jelly crystals (Strawberry & Lime) Vanilla Custard either a 600ml carton or make your own (I made my own) 1 packet of Jam Rollettes I Large tin of Fruit Salad Fresh Cream Tia Maria or Kaluah Variety of Fresh fruit.

Instructions You will need to prepare your jellies and custard in advance so they have gone cold and set. When making jellies I open the tin of fruit and drain the juices and use the juices as part of the liquid for the jellies, this gives the jellies a fruitier taste and help them to set quicker.These can be made in one large bowl or in individual glasses, the size of the bowl and glasses is entirely up to you. Start by cutting each Jam Rollette into 3 pieces and covering the bottom of your bowl, make sure they are a tight fit. Carefully pour Tia Maria over the sponges until they are all covered. The remainder of the trifle is worked in layers… A layer of jelly (green) A layer of fruit salad A layer of custard A layer of jelly (red) Etc… If you have any more room left in your bowl continue with the layering process until you have about a centimetre left in the top of your bowl. Cover the top with fresh cream and decorate with Fresh fruit. I used Strawberries, Kiwi Fruit & Passionfruit, but you can use whatever you like.

Tracy says “This would have to be one of the easiest deserts to make and one of the most delicious.

Traditionally Sherry is poured over the sponge, but we don’t like Sherry so Tia Maria is our choice.

*

***NOTE*** This recipe does contain alcohol and is not suitable for children. If you want to make one for children cover the sponge with pineapple juice or pineapple & coconut juice.

Recipe and photo by Tracy Wyldman


Felicity’s Chocolate Spiders Ingredients 1 pkt Chang’s original fried noodles (from the Asian part of your supermarket) 2 tablespoons crunchy peanut butter 200g cooking chocolate (milk or dark)

Instructions Using a glass bowl and over a boiling saucepan of boiling water melt the chocolate and peanut butter until smooth, stir well. Add the noodles and coat well with the chocolate mixture. Spoon onto greaseproof paper or into individual patty cases. Decorate with sprinkles if desired. Refrigerate until set…

Tracy says “Felicity loves these chocolate spiders and often we make them together, the hardest part for her is waiting for them to set in the fridge.

* ***NOTE*** This recipe contains nuts

Recipe and photo by Tracy Wyldman


Suz’s Chocolate Chip Cookies Ingredients 250g butter ¾ cup sugar tin sweetened condensed milk 2 ½ cups plain flower 1 tsp baking powder ½ cup almond meal 1½ cup mixed choc bits

Instructions Preheat the oven to 190C. Cream butter and sugar. Beat in condensed milk and cream until the mixture is light and fluffy. Sift flour and baking powder. Stir into butter mixture with choc bits and almond meal. Roll tablespoonfuls of mixture into balls, place on a lined oven tray. Press biscuits down to flatten. Bake in oven for 15 minutes or until the biscuits turn golden brown

Suz says “Phoebe’s favourite. Let the kids help roll them into balls, stars or doughnut shapes – perfect for keeping little fingers busy on a long afternoon.. ”

*

Recipe and photo by Suz Doyle


Lauren’s Banana Bread Ingredients 1 ½ cups SR Flour 3 bananas, mashed 2 eggs 125g butter 1 teaspoon vanilla essence 1 cup sugar

Instructions Preheat oven to 160° degrees (fan forced) Cream together butter, eggs & sugar until smooth. Add the mashed bananas and the vanilla essence, beat well. Mix in the flour until well combined. Place into a greased loaf pan. Bake at 160° degrees for 25-30 minutes or until golden brown. This recipe can be used to bake muffins, check them after 20 minutes, if they spring back when pressed in the middle they are done, if not give them another 5-10 minutes.

Tracy says “Lauren loves this Banana Bread and it is a really easy recipe to make. This recipe is a great for using up those bananas that have gone soft.

*

Recipe and photo by Tracy Wyldman

A Compilation of Christmas Recipes  

A compilation of Christmas recipes from the Tarisota Designers and Friends 2008 Edition

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