Crazy Monkey Bread
1 cup sugar
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 egg, slightly beaten
1/4 cup melted butter or margarine
1 medium banana, mashed
1-1/2 cups chopped peeled fresh fruit
1 cup chopped pecans
Combine the sugar, flour, baking soda, salt and cinnamon in a bowl; mix well. Add the egg and butter, stirring just until moistened. Fold in the banana, fresh fruit and pecans. Spoon into two 5x9-inch loaf pans sprayed with nonstick cooking spray. Bake at 350 degrees for 50 minutes or until the loaves test done. Cool in the pans for 15 minutes. Remove to a wire rack to cool completely.
NOTE: Any combination of ripe, non-citrus fresh fruit may be used. Try one of these combinations: 1 Granny Smith apple and 2 pears; 1 banana and 2 to 3 plums; 1 peach, 1 apple and 1 pear. Extremely juicy fruit should be drained.
TWO-MINUTE FUDGE
When you've just remembered that your children are bringing friends home from school, or you want a quick and easy sweet, here's your answer. No candy thermometer or long cooking time--just plenty of chocolate and nuts. Makes 36 pieces.
Per piece: 95 cal, 4.7 gm fat, 7 mg cholesterol, 13.8 gm carbohydrates, .5 gm fiber, .5 gm protein, 27 mg sodium.
1 lb confectioner's sugar
1/2 cup cocoa, minus 2 heaping tsp
1/4 tsp salt
1/4 cup milk
1 tbsp vanilla
1/2 cup butter
1 cup chopped pecans
Line 8-inch x 4-inch x 3-inch dish with waxed paper. In a 1-1/2 quart microwave-safe casserole, stir together sugar, cocoa, salt, milk, and vanilla. Put butter on top of mixture in center of the dish. Microwave on high for 2 minutes. Stir vigorously until smooth. Blend in nuts. :eek: Pour into pan; chill 1 hour, then cut into squares.
