Recipes Included On This Page Banana Split Bread Butternut Squash Gratin with Blue Cheese and Sage Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Banana Split Bread Recipe By : Shelly Rynearson, Dousman, WI Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1 cup sugar 1 egg 1 cup ripe bananas -- mashed [about 2 large] 3 tablespoons milk 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 cup semisweet chocolate chips -- (6 ounces) 1/2 cup chopped pecans In a mixing bowl, cream butter and sugar. Beat in egg. In a small bowl, combine bananas and milk. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with banana mixture. Fold in chocolate chips and pecans. Pour into a greased 9- x 5- x 3-inch loaf pan. Bake at 350F (180C) for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serves 6. (1 loaf) Source: "Taste of Home, December/January 2002, pg 38" S(MC formatting by): "Sherene Bush" Yield: "1 loaf" NOTES. "Good old banana bread is delightfully dressed up in this version, studded with chocolate chips and pecans. I served yummy slices at the holiday brunch I plan annually for my relatives." says Shelly. Bobbie's Note: This is really delicious. I made three small loaves and cooked them only 45 minutes. I will take these small loaves to various Holiday Parties. Contributed to the FareShare Gazette by Bobbie; 23 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 634 Calories; 32g Fat (43.6% calories from fat); 8g Protein; 85g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 362mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 6 Fat; 3 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Butternut Squash Gratin with Blue Cheese and Sage Recipe By : Cooking Light Magazine Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-12 Dec 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups cubed peeled butternut squash -- (3/4-inch cubes) [about 2 pounds] 1 slice white bread -- (1 1/2-ounces) 4 teaspoons olive oil -- divided 2 cups thinly sliced onion 1 tablespoon chopped fresh sage 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 1/2 cup crumbled blue cheese -- (2 ounces) Besides being a great side to simple roast chicken or beef tenderloin, seasonal squash provides more than a day's worth of vitamin A and about half the daily recommended vitamin C. 1. Preheat oven to 400F. 2. Steam butternut squash, covered, 10 minutes or until tender. 3. Place bread in a food processor and pulse 12 times or until coarse crumbs measure 1/2 cup. Transfer to a small bowl; add 2 teaspoons oil and toss with a fork to combine. 4. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium- high heat. Add sliced onion to pan; sauté 5 minutes or until tender, stirring occasionally. Transfer the onion mixture to a large bowl. Add butternut squash, chopped sage, salt and black pepper to bowl; toss gently to combine. Spoon squash mixture into an 11 x 7­inch baking dish coated with cooking spray. Bake at 400F for 20 minutes. Sprinkle crumbled blue cheese evenly over squash mixture and sprinkle evenly with breadcrumb mixture. Bake an additional 10 minutes or until the cheese is melted and crumbs are golden brown. Yields 6 servings (serving size: about 1 cup). Cooking Light, December 2008 Contributed to the FareShare Gazette by Art; 6 December 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 92 Calories; 6g Fat (61.9% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 358mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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