2 or 4 slices sourdough bread cut 1 inch thick
1 banana
1/3 cup sugar
1 teaspoon cinnamon
1 egg
1/4 cup milk
1/2 teaspoon vanilla extract
Oil for frying
Whipped butter if desired
Maple syrup if desired|Depending on the size of the bread slices, cut a 1 inch pocket in one side
of the bread slice. Cut banana in half crosswise, then split each piece
lengthwise. Remove peel and stuff two pieces in each pocket, again depending
on size. Set aside. Mix sugar and cinnamon. Set aside. Mix egg, milk, and
vanilla until well blended. Heat about 4 inches of oil in a pan to 350
degrees F. Dip stuffed bread into egg mixture, allowing it to soak in for a
few minutes. Fry in hot oil until lightly brown,turning to brown both sides.
Drain on paper towels on cake rack. Sprinkle with cinnamon−sugar and serve
at once.
1/2 cup fresh espresso
2 1/2 cups lowfat milk (2 percent)
1/4 cup granulated sugar
1 tablespoon dry pectin|Combine all ingredients in a covered container. Shake until
sugar and pectin are dissolved.
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non−fat dry milk powder
1 tablespoon Unsweetened Hershey’s cocoa
1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda|In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat alternately
into the egg white mixture a cup at a time with the vanilla,
applesauce and baking soda, which have been mixed together.
Beat 2 minutes after last addition. Divide batter equally between
12 paper−line cupcake wells. Bake at 350 degrees about 18−20
minutes or until tester comes out clean. Cool in pan on wire rack
10 minutes then remove.