1/3 : c Vegetable oil
1 : /2 c Mashed ripe bananas ( 3 )
1/2 : ts Vanilla
3 : Eggs
2 : 1/3 c Bisquick baking mix
1 : c Sugar
1/2 : c Chopped nuts (optional)
0: Place the dough on a lightly floured board and cut it in half
1: Roll each piece into 24" X 6" strip
2: Spread the surface with Almond butter
3: Fold the edges lengthwise toward the center, allowing 1" space in the center
4: Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space between the edges
5: Repeat with second strip
6: Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends
7: Brush with the egg wash and sprinkle with almonds
8: Allow the dough to rise 1 hour in a cool room
9: When light, bake 35 minutes in a 375 degree F
10: oven
11: (or, if making small pastries, 10-12 minutes) Cool and ice
12: Cut in 3" pieces
13: This makes 1 large pastry or 24 small ones
14: See later parts for necessary fillings and icings
15: Source: Vera Stevens, (my mother) From Gemini's MASSIVE MealMaster collection at www
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17: com/~gemini