"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for BUTTER PECAN BANANA BARS, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, January 17, 2009


2 1/2 c flour
1 2/3 c sugar
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
3/4 c shortening or margarine
2/3 c sour milk
1 1/4 c very ripe bananas
2 eggs
1/2 c chopped pecans
4 c powdered sugar
1/2 c butter
2 - 4 tbsp milk
1/2 tsp vanilla
1/2 c chopped pecans

Mix flour, sugar, baking powder, baking soda, and salt. Add shortening, sour milk and bananas. Stir until moistened. Add eggs and beat well. Stir in the nuts. Pour into a greased 15 x 10 pan. Bake at 350 for 30 - 40 minutes. Cool.
Combine powdered sugar, butter, milk, and vanilla. Mix well. Stir in pecans. Frost cooled cake and cut into bars.




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