PINTO BEAN FUDGE

1 cup cooked soft pinto beans (drained & mashed)

1/4 cup milk                             

1 Tbsp. vanilla

6 oz. unsweetened chocolate            

6 Tbsp. butter or margarine

2 lbs. powdered sugar            

Nuts/coconut (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.

Melt chocolate and butter or margarine and stir into bean mixture.  Gradually stir in powdered sugar. Knead with hands or stir until well blended.

Spread into lightly greased 9-inch baking dish or form into two 1 1/2 inch rolls.  Chill 1-2 hours.

HELEN'S ORANGE BALLS

1 lb. powdered sugar

1 (11 oz.) box vanilla wafers, ground up

1/2 cup butter, melted

1 cup chopped pecans

1 (6 oz.) frozen orange juice, thawed

Mix all together and form balls.  Roll in coconut flakes.  Freeze.  Thaw slightly before serving.  Can be re-frozen.

GRANOLA

2 cubes butter                        

1-2 cups brown sugar            

7 cups rolled oats

2 tsp. cinnamon, optional

1 cup of any dried fruit, nuts, and/or coconut

1-2 Tbsp. almond extract

In a large skillet, melt butter.  Sprinkle in brown sugar and almond extract; stir to combine.  Add rolled oats, stirring until combined. 

Heat over medium heat, stirring often, for about 15 minutes.  Stir in cinnamon, if desired.  Add fruit and nuts of choice. 

Cool and serve with milk or yogurt.

TROPICAL BANANA CRUMB CAKE

1 1/4 cups flour

1/3 cup sugar

1/3 cup dark brown sugar, packed

1/4 tsp. ground allspice

1/8 tsp. salt

1/4 cup margarine or butter, cut into small pieces

1/2 tsp. baking soda

3/4 tsp. baking powder

1/2 cup (1 medium) ripe banana, mashed

3 Tbsp. milk

1 egg

1/4 cup flaked, sweetened coconut

1 tsp. water

(1/2 cup reserved flour mixture)

Preheat oven to 350°.  Lightly spoon flour into dry measuring cup and level with a knife.  Combine flour, sugars, allspice, and salt in bowl; cut in margarine until mixture resembles coarse meal.  Reserve 1/2 cup flour mixture for topping: set aside.   

Combine remaining flour mixture, baking soda, baking powder, banana, milk and egg.  Beat at medium speed with a mixer until blended.  Spoon batter into a greased 8-inch round cake pan. 

Combine reserved 1/2 cup flour mixture, coconut, and water; stir with a fork.  Sprinkle crumb mixture over batter.

Bake at 350° for 30 minutes or until cake springs back when touched lightly in center.  Cool on wire rack.