FoodAskew |

Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate

1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.

Lemon Poppy Seed Bread
Serves 20

1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.

Submitted by MyDogmaKickedYourKarma
Yields 1 Loaf

1. Mix all ingredients & bake for 1 hour at 350°F.

Serves 12
Submitted by Trish

1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
2. Stir floud mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximatly ¼ c. for each pancake. Cook until pancakes are golden brown on both sides. Serve hot.

Submitted by randilicious
Serves 6-8

1. Heat oil in a large skillet
2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
3. Stir in butter until well blended.
4. Stir in flour until mixture is thick & pasty.
5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
6. Add salt & pepper to taste.
7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.

Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.