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3 cups flour
2 tsp baking powder
1 tsp salt
1 1/2 sticks butter, softened
2 cups sugar
3 cups mashed bananas
4 large eggs
2 tsp vanilla
1 cup mini chocolate chips
~Preheat oven to 350
~Spray two 9×5 loaf pans and line bottoms with parchment paper
~In a bowl whisk flour, soda and salt – set aside
~In medium bowl cream butter and sugar
~Add the bananas and eggs, beating until well blended. Beat in vanilla
~Add dry ingredients to butter mixture, add chocolate chips. Do not over-mix
~Pour into pans and bake for 55 – 60 minutes or until golden brown and tester comes out clean
~Cool
1 cup butter, softened
1 cup sugar
2 cups flour
1 tsp vanilla
Chopped pecans to taste (optional)
Powdered sugar
~Preheat oven to 350
~Cream butter and sugar together
~Mix in remaining ingredients
~Roll into balls
~Bake for 5 minutes, do not over-bake
~Remove from oven and working quickly and carefully roll into powdered sugar
~Set aside to finish cooling completely
3 c sugar
¾ c butter
2/3 c evaporated milk
10 oz Vanilla baking chips
1 7 oz jar Marshmallow Cream
3 tsp orange flavoring
9 drops red food coloring
12 drops yellow food coloring
~Mix sugar, milk and butter in heavy saucepan
~Bring to boil over medium heat while stirring. Boil for 3 minutes. Remove from heat
~Stir in Vanilla chips, and marshmallow cream until chips are melted.
~Remove 1 cup mixture and set aside
~Add flavoring and food colorings to remaining mixture in pan. Mix well and pour into greased 9 x 13 pan.
~Stir the extra cup of mixture into the mix already in the pan, using a knife to make a “swirl” patter.
~Refrigerate until completely cool. Cut into squares to serve
Thanks to Cindy Kingery!
