Sweet Treats...a recipe

Banana Bread*Sin Bars

Strawberry Sherbet


2 quarts fresh strawberries (or 4 10-ounce packages frozen, thawed & drained)
1 to 1 1/2 Cup instant superfine sugar
2 egg whites
1/4 Cup lemon juice
1 Cup heavy (whipping) cream


Part 1

Wash and hull strawberries.

Puree through a food mill or sieve set. It is okay to use a blender or food processor and then pour through a strainer. The purpose here is to get rid of as many of the seeds as possible.

Add sugar and lemon jiuce.

Beat for a minute or two until the sugar has dissolved.

Beat the egg whites in a separate bowl until they form soft peaks.

Mix egg whites into the strawberry puree.

Cover and freeze for several hours or until puree has almost set (4 to 5 hours).


Part 2

Beat with a wire whisk for several minutes to break up ice crystals and lighten texture.

Add cream to cover mixture.

Beat just enough so mixture holds its shape in a spoon.

Cover and return to freezer (3 to 4 hours or overnight).

Rich's Banana Bread


2 Cups sifted flour
1 teaspoon baking soda
1/2 Cups of butter or margerine (1 stick)
1 Cup sugar
2 Bananas
2 Eggs
1 teaspoon vanilla
1/2 to 3/4 Cup semisweet chocolate chips
1/3 Cup marachino cherries (cut up)
1/4 to 1/2 Cup nuts

Pre heat oven to 350 degrees and grease and flour a loaf pan.

Mix together the flour and baking soda.

Cream the butter, sugar, mashed bananas, vanilla and eggs together in a bowl.

Add this mixture to the flour and baking soda.

Fold in chocolate chips, cherry pieces, and nuts.

Pour into the loaf pan and bake for 1 hour.

ENJOY and let me know what you think of this bread.

Here is one of my favorite treats to make. Chocolate is good Anytime!

Original Sin Bars


2 Cups chunky peanut butter
1 1/2 Cups of butter or margerine (3 sticks)
2 Cups graham cracker crumbs
4 Cups powdered sugar
1 12-ounce package semisweet chocolate chips

Melt 1 cup or 2 sticks of butter or margerine in a saucepan or microwave.

Stir in the peanut butter and blend until the butter is smooth.

Blend in graham cracker crumbs and powdered sugar until thoroughly combined.

Pat into ungreased 9 x 13 inch pan.

Melt the chocolate chips and the remaining half cup (1 stick) of butter or margerine in a saucepan or microwave until the mixture is smooth.

Spread the chocolate glaze on top of the peanut butter mixture.

Chill before slicing and serving. I make my portions no more than 1 inch square.

Note: You may wish to make half this recipe and use a smaller pan. This is a very rich dessert!

Back to the TOP of this page

Back to Kira's Homepage