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◆ ¾ cup butter or margarine
◆ 1 ⁄ cups sugar
◆ 2 eggs
◆ 1 teaspoon vanilla
◆ 1 ½ cups mashed ripe banana
(4 to 6 medium size)
◆ 2 cups flour
◆ 1 teaspoon baking soda
◆ ½ teaspoon salt
◆ ½ cup buttermilk
◆ ½ cup chopped dried banana
◆ ½ cup chopped pecans
◆ ½ cup chopped dates*
*Optional: Add dried pineapple
instead of dates.
Preheat oven to 350°F (175°C)
Grease and flour 3 small (3" x 5") loaf pans
or two medium (3-⁄” x 7-⁄”) loaf pans.
In a large mixing bowl, cream butter or
margarine, and sugar.
Add eggs and vanilla to sugar butter
mixture, mix well.
Mash or food process bananas in a separate
container. Add to creamed mixture.
In a separate bowl, combine flour,
baking soda, and salt. Stir until well mixed.
Fold in chopped dried bananas,
pecans, and dates (or pineapple).
Pour into prepared pans. Bake for 45
minutes or until toothpick inserted in
center comes out clean.
Cool 10 minutes in pan.
Remove from pan and cool on a
cooling rack until room temperature.
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Add flour mixture to creamed mixture
alternately with ½ cup buttermilk,
blending just until combined.
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Ingredients
Instructions
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◆ 6 cups popped popcorn
◆ 1 cup butter or margarine
◆ 2 cups brown sugar, packed
◆ ½ cup light corn syrup
◆ 1 teaspoon salt
◆ ½ teaspoon baking soda
◆ 1 teaspoon vanilla
Optional: 2 cups finely chopped
dried fruit (pineapple, apples,
raisins or prunes)
Ingredients
Instructions
Place popcorn in a large mixing bowl.
Preheat oven to 250°F (121°C).
Melt butter or margarine in a large
heavy saucepan, over medium heat.
Stir in brown sugar, syrup, and salt.
Bring up to boil, stirring constantly.
Boil 5 minutes. Do not stir.
Remove from heat and quickly stir in baking
soda and vanilla. It will begin to foam.
Immediately pour mixture over
popcorn and mix well.
Bake for 60 minutes, stirring
every 20 minutes.
Durin
g the last 5 minutes, carefully stir in
finely chopped dried fruit, if desired.
Remove from oven and place
on cooling rack to cool completely.
Once cooled, break caramel corn pieces
apart and store in airtight container.
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Pour mixture onto an 11” x 14” jelly roll pan,
sprayed with cooking spray.
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