1 3/4 C. flour (bread flour is best)

2/3 c. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup mashed ripe (this is usually 2 or 3 bananas)

1/3 cup margarine

2 tablespoons milk

2 eggs

1 cup chopped walnuts (divided into 2 (1/2 C.) portions

Preheat the oven to 350 degrees.  In a medium size bowl combine all dry ingredients (flour, baking powder, baking soda, and salt), stir together to combine.  In another medium size bowl combine margarine and sugar, with a mixer cream the margarine, and sugartogether until light and fluffy.  Add in mashed bananas, eggs, milk and mix well.  Add 1/2 of the dry ingredients into the wet ingredients, mix until the flour is just mixed in, then add in the remaining flour and 1/2 cup walnuts, blend together until everything is mixed together.  Do not overstir.

Pour batter into a greased 8×4 inch loaf pan.  Then top the batter with the remaining chopped walnuts.   Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.

While Starbucks does not make their banana bread with butter, I think this comes out more rich this way.   I also like to add in a sprinkle or two of cinnamon and sugar into this, again, not in their recipe, it does add that little something extra.

1/2 cup sugar-free apricot jam
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons Splenda brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
1 (6 ounce) can chicken, cut in to bite size pieces
1 head iceberg lettuce, chopped
4 mandarin orange segments, on each salad
1 cup dried chow mein noodles
1 cup roasted sliced almonds

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds. Blend on high speed.

While blending, SLOWLY add oil to mixture to create an emulsion.

After completing emulsion, Add sesame seeds and blend for just a couple of seconds.

Pour dressing into a covered container and chill.

Cut chicken in to bight size pieces.

Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.

Sprinkle bite size pieces of chicken over the salad.

Arrange about 4 mandarin orange wedges on each salad. (you can eliminate to reduce more sugar content).

Add sesame dressing to each salad.

Sprinkle about 1/4 cup dried chow mein noodles and 1/4 cup roasted sliced almonds on top of each salad and serve.

Thanks to Columbamio for sharing this healthy salad recipe.

Cake ingredients:
1 cup margarine (softened)
2 cups sugar
4 eggs
1 1/2 cups flour
3 Tbsp Cocoa
1 tsp vanilla
1 1/2 cups coconut (sweetened type)
1 1/2 cups walnuts (chopped)
Icing Ingredients:
3 Tbsp Cocoa
1 stick margarine
1/3 cup milk
1 tsp Vanilla
1 box powdered sugar – or 16 oz.

Mix together all cake ingredient’s and bake in greased & floured 9 x 13″ pan at 350 degrees for 35 to 40 minutes.
Remove cake and leave in pan, while cake is hot spread 7oz marshmallow cream over the top of the cake, let cool.
Next step follows immediately
While cake is cooling;
For icing bring to boil 3 Tbsp cocoa, 1 stick margarine and 1/3 cup milk.
Remove from heat and add 1 tsp Vanilla and 1 box of powdered sugar, beat well and spread over cake while warm.
Let cake cool completely and divide into serving pieces. Serve and enjoy.

2 packages microwave popping popcorn (or 5 quarts of popped corn) 
1/2 cup lite butter (1 stick) 
1 cup brown sugar 
1/4 cup Karo syrup 
1  Pinch or two of salt (optional and per your taste) 
1 tsp. vanilla 
1 tsp. baking soda (can be adjusted down to be less foamy per your taste) 
2 cups shelled peanuts (or cashews)

Spray a large turkey roaster with cooking spray.
Pop the corn in microwave, remove all unpopped kernels and pour into the roaster.
Pour 2 cups peanuts on the top and try not to let too many fall to the bottom. (If they fall to the bottom, they do not get syrup and will not adhere to popcorn.)
Preheat oven to 250 F.
Melt butter in large saucepan (Large pan; because it foams up at the last step and you need that extra size).
To that add Brown Sugar, Karo Syrup and Salt. Keep stirring and bring to a boil. Do not leave syrup unattended at any time.
When it starts to boil, let it boil for 2 minutes undisturbed (no stirring allowed). Make sure you time it otherwise the sugar could burn.
Then turn off burner but leave pan on heat. Add vanilla and stir slightly until it boils again.
Remove pan from heat and add soda, stirring vigorously to distribute evenly. Be careful not to let it overflow because the soda will make it foam up.
While it is still foaming up, pour syrup over peanuts/popcorn and use large wooden spoon to mix thoroughly to ensure all pieces have some syrup.
Put roaster in oven for up to 1 hour, 15 minutes. Stir mixture every 15 minutes until it begins to feel crunchy, then flatten popcorn down on cold countertop and let rest for about 30 minutes (or until cooled).
After 30 minutes break into clumps and put in air-tight jar or bag. Humidity will make product soggy if you leave overnight. If this should happen, just repeat oven procedure, till it gets crunchy again.

Be extremely careful when working with the hot syrup. Its temperature is very high and can cause serious burns if spilled. This snack can also be made way ahead of time if kept in an air-tight container. It keeps very well! But… hide it or it will be gone before you know it. LOL LOL

Thanks to dewdropflower for sharing this recipe.

1 C. granulated sugar
1/2 C. white corn syrup
1 tsp. vanilla
2 C. nuts of your choice
1 Tbsp. butter or margarine
1 tsp. baking soda

Mix 1 cup sugar and 1/2 cup corn syrup until all of the sugar is wet.  Microwave 4 minutes on high.

When this is finished toss in the vanilla, nuts and butter or margarine, and microwave for an addition 4 minutes on high.

When finished quickly stir in 1 teaspoon baking soda and pour on greased cookie sheet.  Being quick is imperative.

Thanks to perrylou for sharing this candy recipe.

2 Tbsp. dried black currants
1/4 C. pear brandy
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 medium onion, chopped finely
1 medium Bosc pear, peeled, cored, and finely chopped
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. ground allspice
1/8 tsp. freshly ground white pepper
1 lb. cream cheese, at room temperature, cut into 2-inch pieces
1 lbs. chicken livers, trimmed of excess fat, rinsed, and patted dry
2 Tbsp. coarsely chopped unsalted roasted pistachio nuts

Soften currants by pouring pear brandy over them and letting them steep for at least 4 hours or up to 24 hours.

In a large skillet over medium heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil.  Add onion and sauté for 3 to 5 minutes,  or until softened.  Add pear and continue cooking until softened.  Add garlic and cook for another minute.

Transfer mixture to a food processor and puree.  Add salt, thyme, allspice, pepper, and cream cheese and process to a smooth puree.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in same skillet.  Add chicken livers and sauté over medium-high heat until cook through and just slightly pink, 5 to 7 minutes.  Strain pear brandy from currants, and set aside currants, and add brandy to skillet.  Ignite brandy with a long match. 

When the flame has gone out, add liver mixture to onion-pear mixture in the food processor and process for about 30 seconds, or until mousse is smooth.  Add softened currants and chopped pistachios and process until just combined,  making sure currants and pistachios mousse retain their texture.  Taste for seasoning.

Pour into a 4-cup crock or mold and decorate with whole pistachios and sprigs of parsley.  Refrigerate for at least 4 hours or until well set.  Serve with crackers or bread.

2 C. flour
2 tsp. baking powder
1 tsp. grated orange peel
½ tsp. salt
½ tsp. cinnamon
½ C. butter
1 egg
½ C. orange juice
½ C. raisins
½ C. chopped walnuts

Combine ingredients in order given. Stir with a wooden spoon until well mixed. Put on a greased cookie sheet. Drop by tablespoon 2 inches apart. Bake 30 minutes at 375 degrees.

2/3 C. butter
1 C. sugar
2 eggs
1 tsp. vanilla extract
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
1 C. buttermilk
1 C. coarsely chopped pecans
½ C. firmly packed brown sugar
½ tsp. ground cinnamon

Cream butter; gradually add 1 cup sugar and ½ cup brown sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, soda, salt, and 1 teaspoon cinnamon. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix well after each addition.

Pour batter into a greased and floured 13×9 baking pan. Combine pecans, ½ cup brown sugar and ½ tsp cinnamon; stir well, and sprinkle over batter. Cover and chill 8 to 10 hours or overnight. Uncover batter, and let come to room temperature. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean.

1 pkg. (9 oz) pitted dates, coarsely chopped
3/4 C. boiling water
1/2 C. corn oil
1/2 tsp. vanilla
1 C. flour
1/2 C. whole wheat flour
1/2 C. sugar
1/3 C. coarsely chopped walnuts
1/2 tsp. baking soda

Grease 12 muffin cups .  In medium bowl stir together dates, boiling water, corn oil and vanilla.  In small bowl stir together dates, boiling water, corn oil, vanilla.  In a small bowl stir together flours, sugar, walnuts, and baking soda.  Add to date mixture; stir just until flour mixture is moistened.  Spoon mixture into prepared muffin cups.  Bake in 375 degree often  for 25 minutes or until golden brown.  Immediately remove from pan.  Cool on wire rack or serve warm.

2 1/2 C. flour
3 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
2 large eggs
1/2 C. canned or  bottled unsweetened apple juice
1/2 C. mayonnaise, do not use Miracle Whip
1 tsp. vanilla
1 C. unpeeled diced (1/4 inch) red apple
1/4 C. finely diced (1/8 inch) celery
3/4 C. coarsely broken walnuts

Grease and flour two loaf pans (7 1/2 by 3 1/2 by 2 1/4-inches).  In a large bowl stir together the flour, baking powder, salt, and sugar.  In a small bowl beat the eggs slightly; add apple juice, mayonnaise and vanilla;  beat until blended; add to flour mixture with the apple celery and walnuts; stir just until the flour mixture is moistened.  Turn into pans that have been greased and floured.  Bake in a preheated 350 degree oven until a cake tester inserted into center comes out clean, 45 to 50 minutes.  Tops of bread will be cracked.  Cool in pans on wire rack.  Cool completely.  Store overnight in tightly closed plastic bags before cutting;  do not try to slice thin.  Store any leftovers in refrigerator.  Slide while cold but serve at room temperature or heat.

3/4 C. Sugar
1 tsp. Ground Cinnamon
1/2 tsp. Salt
1/4 tsp. Ground Nutmeg
1/4 tsp. Ground Allspice
1/4 tsp. Ground Cloves
1 Egg White
2 1/2 Tbsp. Water
8 C. Pecan halves

Combine sugar, and all spices, water and the egg white in a bowl and mix well. Add pecans, and stir until they are well coated. Spread in a lightly greased foil lined jelly roll pan.  Bake at 275 degrees for 50 to 55 minutes, stirring every 10 minutes.
Remove from the pan, and allow to cool on wax paper. When nuts have cooled store in an airtight container.

2 C. Flour – cake flour if possible
1 tsp. Baking Powder
1 C. Butter, room temperature
1 C. Sugar
2 large Eggs Yolks
1/2 tsp. Lemon Extract
1 tsp. Almond Extract
75 Blanched Almonds
1 Egg Yolk
1 Tbsp. Water