BANANA COCONUT COOKIES

Ingredients
3 bananas, mashed
1 cup chopped dates
½ cup walnut or pecan pieces
½ teaspoon salt
1 teaspoon vanilla or coconut extract
1 cup rolled oats
1 cup raisins or dried cranberries
1 cup flaked coconut

Instructions
Mash banana and add dates, raisins or cranberries, coconut and other ingredients. Add oats last. Drop by tablespoons on baking sheet. Bake at 350 degrees for 25 minutes.

Adapted from Recipes from the Weimar Kitchen.

RHONDA'S HEALTH CANDY

Ingredients
2 ½ cups raw sunflower seeds
½ cup raw sesame seeds
1 cup raw slivered almonds
1 ½ cups honey
1 ½ tablespoons water
¼ cup peanut butter
1 ½ tsp vanilla
1 tsp lemon juice
3 cups soy milk powder (may use 1 to 1 ½ cups ground oats in place of same amount of soymilk powder to decrease calories)

Instructions
Set oven for 350 degrees F. On baking sheet, roast sunflower seeds and almonds together for 10 minutes. Roast sesame seeds alone for 5 minutes as they won’t take as long. Set aside.

Boil honey and water for ¾ minute, no longer! Add peanut butter, vanilla, lemon juice and soymilk. Lastly, stir in nuts and seeds. Spread evenly in casserole dish (9 x 13 inch). Cool slightly and cut before placing in refrigerator.

SANDY BROWN'S PEACH CRISP WITH CASHEW CREAM

Ingredients for Filling
1 quart of canned peaches
1/3 cup of sugar
½ teaspoon cinnamon
¼ cup cornstarch plus ¼ cup cold water (mix before adding to above mixture)

Instructions
Mix all ingredients and simmer on stovetop stirring constantly until thickened.

Ingredients for Topping
¾ cup oatmeal
¼ cup whole wheat pastry flour
1/3 cup brown sugar
½ teaspoon cinnamon
¼ cup margarin

Instructions
Mix until crumbly. Place on top of peach filling. Bake at 350 degrees until bubbly (about 15 minutes)

Ingredients for Cashew Cream
Blend ½ cup raw cashews plus 1 cup water until creamy. (Before using raw cashews wash them in hot water)
Add:
½ cup soy milk powder
1/3 cup pineapple juice
1 tablespoon honey
1 teaspoon vanilla

Instructions
Blend and refrigerate. Good on fruit desserts!