3/4 : c Cherry pur‚e
1 : tb Fresh lemon juice
3 : Egg whites
1 : Pinch of salt
Sugar : Sugar to taste
60 : oz Canned bing cherries,
-undrained : -undrained
1 : c Claret wine
1 : 4 inch cinnamon stick
1 : Lemon, Juice of
2 : tb Cornstarch
1/4 : c Water
1 : Egg yolk, well beaten
2 : c Sugar
1 : c Butter
3 : c Cake flour
1 : c Stewed dried apples
1 : c Chopped pecans
1 : c Buttermilk
1 : Bottle (medium) Maraschino
-cherries; : -cherries; chopped
3 : Eggs
1 : ts Soda
1 : ts Cinnamon
1 : ts Allspice
1 : ts Vanilla extract
0: Preheat oven to 375 degrees
1: Lightly grease cookie sheets
2: Peel banana and place in small bowl
3: Mash enough banana with fork to measure 1/2 cup
4: Set aside
5: Place flour, baking powder and salt in small bowl; stir to combine
6: Beat butter, granulated sugar and brown sugar in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once
7: Beat in banana, egg and vanilla, scraping down side of bowl once
8: Add flour mixture
9: Beat at low speed until well blended, scraping down side of bowl once
10: Stir in chips and walnuts with mixing spoon
11: (Dough will be soft) Drop rounded teaspoonfuls of dough 2 inches apart onto prepared cookie sheets
12: Bake 9 to 11 minutes or until edges are golden brown
13: Let cool
14: Recipe by: Unknown Posted to recipelu-digest Volume 01 Number 311 by Yummi357@aol
15: com on Nov 26, 1997