1/2 cup warm water (110 degrees F/45 degrees C)
1 tablespoon shortening
1 1/2 cups cooked and mashed bananas
1 cup raisins
1 (1 ounce) package active dry yeast packets
1 tablespoon lemon juice
1 cup warm water (110 degrees F/45 degrees C)
1 (1 ounce) package instant banana pudding mix
1/3 cup white sugar
1 tablespoon vanilla extract
3 cups all-purpose flour
1/2 cup HERS' WED NEST (optional)
1/2 teaspoon salt
3 tablespoons butter, melted
3/4 cup chopped dried mixed fruit
1/2 cup milk
1 tablespoon vanilla extract
3 egg whites
1/2 cup low fat confectioners' sugar
1 tablespoon water (optional)
3/4 cup golden raisins
5 tablespoons HERS' WINE
1 cup confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 1/2 cups milk
1/2 teaspoon vanilla extract
2 teaspoons vanilla extract
Heat oven to 375 degrees F (190 degrees C) in a large saucepan over medium-high heat.
In large bowl, stir together water, shortening and bananas.
In a separate bowl, dissolve yeast in warm water. Stir in 3/4 cup sugar, 1/2 teaspoon lemon juice and 1 cup warm water. Let stand until creamy, about 10 minutes. Sift together flour, cocoa powder, milk, egg yolks and 1/2 teaspoon vanilla extract; stir into banana mixture. Add other dry ingredients and stir just until all ingredients are thoroughly combined. Add vanilla to banana mixture. The dough will be sticky.
In a large glass bowl, beat egg whites until soft peaks form, 2 to 3 minutes. Gradually add 2 more egg whites, 1/2 cup at a time, to achieve desired soft peaks, 2 1/2 minutes.
Tip: If the dough is sticky and oily, add another cup of hot water until all of the water is absorbed. Add 1 teaspoon sifted dry ingredients or flour mixture at a time until everything is no longer sticky. When the mixture is no longer sticky, add another cup of hot water and knead until smooth, about 4 minutes.
At this point, give the dough a few stir-ins or lumps and knead until smooth and supple, about 12 minutes. Do not allow it to become sticky or it will pull off. Divide dough into twelve equal pieces and form into ball. Wrap each piece in plastic or foil and place in bowl. Cover and refrigerate for 24 hours.
Preheat oven to 400 degrees F (200 degrees C). Divide dough into two pieces and form into balls. Roll each ball out to 1/8 inch in diameter; cut in half to form round loaf. Place on a large baking sheet.
Bake at 400 degrees F (200 degrees C) for 1 hour or until spring is set and golden. Brush tops and sides with non-stick cooking spray. Makes 4 small loaves.
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