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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Baked Banana Doughnuts

2 ripe bananas, mashed
2 egg whites
1 tbsp. vegetable oil
1 cup brown sugar, packed
1 cups all-purpose flour
cup whole wheat flour
2 tsp. baking powder
tsp. baking soda
tsp. pumpkin pie spice
1 tbsp. white granulated sugar
2 tbsp. walnuts, chopped (optional)

Preheat oven to 425F. Spray baking sheet with cooking spray. In large mixing bowl or in food processor, beat bananas, egg whites, oil, and brown sugar. Add flour, baking powder, baking soda, and pumpkin pie spice. Mix until well blended. Let stand for five minutes for dough to rise. Scoop out heaping tbsp. of dough onto baking sheet.

Using thin rubber spatula or butter knife, round out doughnut hole in the center of dough (if dough sticks to knife or spatula, spray with cooking spray). Using spatula, smooth outside edges of dough into round doughnut shape. Repeat until all dough is used.

Sprinkle with white sugar and walnuts (if desired). Bake for six to ten minutes until tops are golden.

Makes 22 doughnuts