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I developed this recipe after trying many versions and I like this one the best. It's moist and has a sponge-like consistency and is very simple to make. It can also be used in a 9x13 pan.
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Deliciously sweet banana bread with plenty of vanilla flavor.
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This recipe is as close as I can get to the delicious cookies my mother use to make when I was a little girl. Spicy oatmeal cookies with banana and walnuts.
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Add a new twist to an old favorite. The applesauce makes it a healthier option without sacrificing taste.
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This pickled-egg recipe uses balsamic vinegar, fresh cayenne peppers, and the liquid from canned beets for a unique Alaskan delicacy.
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This is an old family recipe, and it is very moist!
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This cake is a very moist banana cake that travels well to pot lucks or picnics. It can also be baked in a 9x13 pan or an angel food cake pan. It is a family favorite.
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These zesty cookies made with mashed squash, orange zest, cinnamon, and ginger are a sweet treat perfect for fall potlucks or gatherings.
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This banana bread is almost a cake. It has everything a kid could want, including chocolate chips and peanut butter. It's great for Easter brunch.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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My mother asks me to make this all the time for small parties. Note: the more hot pepper the hotter it gets. Serve with tortilla chips.
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Banana chocolate chip drop cookies adjusted for mile-high cooking.