Banana Bars Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch loaf pan.

In a medium bowl, cream together the butter and shortening. Stir in 3/4 cup half-and-half and 1 egg, one teaspoon vanilla extract and 1 teaspoon cinnamon. Blend together well, adding 1 cup water if mixture becomes too thick. Stir in 3/4 cup of flour, 1/2 teaspoon baking powder, 1/4 cup of milk. Roll into long sticks and place into prepared pan.

Bake in preheated oven for 55 to 65 minutes, until lightly toasted and lightly golden. Cool before serving.

Dice the bars and arrange them in a medium layer in prepared pan.

In a medium bowl, beat together 2/3 cup white sugar, butter and dark brown sugar. Gradually add 1/2 cup water, mixing just until incorporated.

To make Filled Batter: In a large bowl, stir together the eggs and 1/2 teaspoon vanilla. Sift 1/4 cup flour mixture over low-fat and light whipping mixture. Fold 1/3 of flour mixture into egg mixture, then fold in remaining flour mixture, 1/2 teaspoon at a time, until well blended. Watch Now

Heat 2 teaspoons of butter in a small sauce pan at a time over medium-high heat. Add 1 teaspoon flour and stir until smooth. Heat gradually to 375 degrees F (190 degrees C), or until a knife inserted into thickest part of a loaf comes out clean. Cool; cut into squares.

Filled Shigami (OUJIN) Recipe

1 (12 ounce) package vegan chocolate gingersnap cookies

To make the ready-to-spread frosting: In a medium bowl, stir together cocoa and semi-sweet chocolate chips. Blend together the candies and set the bowl aside.

To make the filling: Beat together 1 cup of cream cheese and 1/2 cup white sugar. Stir in the vanilla and the roasted chocolate. Spread the mixture onto the prepared cookie sheets, then sprinkle with an around-sized teaspoon of almonds, depending upon the size of the pockets of dough. If dough has started to set too much, turn it out onto a wooden board and allow it to cool completely.

Punch dough down. On a lightly floured surface, roll the dough into 1/2 inch balls and dip these in the egg mixture to coat. Place cookies 1 inch apart onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven, until evenly colored. Cool completely prior to removing from baking sheets.