Additional recipes

Preheat oven to 400^∘ F. In a large bowl, combine 2 1/2 cups all-purpose flour, 2 tsp baking powder, and a pinch of salt. Add 4 Tsp softened sweet cream butter and blend. Add 3/4 cup warm milk and mix well. If the dough is still sticky, add a small amount of flour.
Form the dough into a ball. Knead it on a floured surface until it is smooth. Roll out the dough and place it in an oiled, 16-inch pizza pan. Bake for 15-20 minutes, or until the crust is light brown.
In a nonmetallic bowl, mash 4 bananans. Add 1 teaspoon lime or lemon juice and 6 tablespoons honey; mix well.
Slice 2 bananas horizontally and place the slices in water to cover. Add 1 teaspoon lime or lemon juice to prevent discoloration.
Spread the banana mixture on the crust.
Drain the sliced bananas and blot them with paper towels. Place them in a circular pattern on the banana mixture. Baste the banana slices with 3 tablespoons melted butter.
Bake for 20–30 minutes at 400^∘ F until the crust is golden brown.
Remove from the oven and top with 1 quart vanilla ice cream and 1/2 cup chopped macadamia nuts while still hot. Serve immediately.

Combine 2 cups vanilla wafer crumbs and 1/3 cup melted butter. Press into 9-inch pie plate and bake at 375^∘ F for 8 minutes.
Prepare a 3 1/8 ounce package vanilla pie filling using 1 3/4 cup milk. Cover surface with transparent wrap and chill.
Fold 1 1/2 cups mini-marshmallows and 1 cup Cool Whip into pie filling.
Slice 2 bananas into pie crust, pour filling over bananas, and chill several hours or overnight.

Preheat oven to 375^∘ F.
Place 6 (peeled) bananas in a baking dish.
Sprinkle bananas with juice of 1/2 lemon.
Pour 2 tablespoons melted butter and 2 tablespoons dark rum over the bananas. Sprinkle with 2 tablespoons brown sugar.
Place in oven for 10 minutes.
Pour on 2 more tablespoons melted butter and 2 more tablespoons dark rum and bake for 5 minutes more.
Serve at once, spooning some sauce over each banana.

Fry 2 chopped onions in 50 ml cooking oil until light brown.
Add 1/4 cup cake flour and mix well. Add 1 (cup?) chicken stock gradually while stirring.
Add 1 cup raisins, 1 teaspoon salt, 2 pounds cooked, boned chicken, 5 sliced bananas, 2 grated apples, 2 tablespoons grated lemon rind, 1 tablespoon sugar, 1 1/2 tablespoons curry powder, 1 bay leaf, 4 peppercorns.
Cover saucepan and simmer for 20 minutes.
Remove bay leaf. Add 1 cup cream and heat just before serving.
Serve on a bed of rice. Decorate with pineapples if preferred.
Thanks to Turbana Corporation (www.turbana.com).