Lemon Basil Pineapple Banana Smoothie

And . . . it's August. Summer is coming to an end. The does are coming into heat; breeding season is in full swing, so that keeps me a little extra busy. Exiting tho, because you know what that means? In about 5 months we should be knee-deep in baby goats! Yeah, that time of year is tiring and exciting. But, we're still here in summer, and coming into fall. Rock out the end of summer with a cool, different, refreshing smoothie! 

1 cup or so of pineapple
two or three bananas
handful of fresh lemon basil
ice cubes
two or three tablespoons of honey (omit, or adjust as desired)
two cups of water

Blend in vitamix until smooth. Drink!

~ Hanunyah

Carrot Banana Orange Cream Shake

Ah! I at least try to post on here once a month, but there is no post on here for the month of April! But, the last time I posted it was the very day March 31, so maybe that will make up for it ;). The internet has been tweaky lately (on/off), and we even lost power a couple weeks ago because of a severe storm.

Storm April 18

Things have been going pretty well. The animals have been doing alright, but we've had some problems because the weather has been soooo up and down. So we've been busy with spring cleaning (the house and barn! well, actually, both are barns - we just live in one LOL), treating animals besides the regular care, and bottling the 20 bottle babies we have. Yep, 20. It actually doesn't seem like that many - maybe it's because either they're organized into groups or we're used to it - or both.

Bottle kids enjoying the green. Yep, they are still on the bottle . . . we spoil our kids!

It's May. It's the month of M-A-Y, ok? The weather is supposed to be nice like spring, right? It was 80 degrees a couple days ago, and the next day it was like 40! One day we're sweating and the next it's freezing rain! So ya, that's what I mean by the weather has been up and down. No wonder why some of the goats have gotten pneumonia. This can't be good for us humans either :). This is Oklahoma after all.

Dogwood flowers

Even if it doesn't look like spring outside, maybe this nice fruity shake will help get you in that spring mood.

And yes, I know I'm weird. I put weird things in my shakes. At least I don't put the whole quail egg in, shell and all, like some my family does . . . I just tend not to like sand in my shake.

Presenting you with yet another of my breakfast creations . . .

Carrot Banana Cream Shake
Hanunyah Creation

3-4 quail eggs
1 frozen banana -OR- 1 banana, peeled + 3 ice cubes
1 orange, peeled
1/4-1/2 of the orange peel
1 carrot, washed or peeled, whichever you prefer
1 1/2 cups raw goat milk (or cow or non-dairy milk)

Blend up and chug! :) You may add a cup of oatmeal to this shake (before blending) if you'd like to make it more filling, but I find I do better without grains.

A few more pictures . . .

The special girls, Tiny Bit (left) and Trauma (right)

A couple of the pregnant does.

Storm April 18

Storm April 18

Storm April 18

Storm April 18. This is where we drained our pond. It appears lightning struck it. There was ash there where those dark streaks are.

Storm April 18. This is a pine tree on our property that was struck by lightning. 

Storm April 18. A Dogwood flower in the creek.

~ Hanunyah

Banana Peanut Butter Avocado Pie

Weird creations! Remember the Celery 'N' Peanut Butter Cake? Well, celery and peanut butter is a good combo, but it's not usually put into cake unless someone weird like me makes a cake out of it. This pie, however is different. Banana + peanut butter is a common combo, but avocado with that? Strange.

What's one to do with so many avocados? Drink a Chocolate Banana Avocado Smoothie for breakfast, and eat a Banana Peanut Butter Avocado Pie for dessert . . . or lunch (it's healthy enough, right?).

It's actually pretty good. You wouldn't know it had avocado in it if it weren't for the strange color. Thick and creamy no-bake banana peanut butter filling poured into a simple press-in-the-pan pie crust. You want to try it yourself?

Banana Peanut Butter Avocado Pie
Hanunyah Creation
Gluten-free, Dairy-free, Corn-free

2 avocados
3/4 cup peanut butter
2 teaspoons vanilla
2 bananas
1/4 cup brown sugar
7 quail eggs or 2 chicken eggs
Press-in-the-Pan Oil Pie Crust (recipe below) or your favorite pie crust, baked and cooled

Blend all ingredients together in a Vita-Mix or blender. Pour into the baked and cooled crust. Chill for a few hears or overnight. You may also freeze the pie.

Press-in-the-Pan Oil Pie Crust
Adapted from the Pillsbury Cookbook

1 cup oat flour
3/4 cup rice flour
1 teaspoon salt
1 teaspoon sugar
1/2 cup oil
1 egg

Mix all ingredients together. The mixture should stick together and form a rough ball. Press into a 9" pie pan and bake at 425F for 12 to 15 minutes, until golden brown.


~ Hanunyah

Link Parties:
Tempt My Tummy Tuesdays @ Blessed with Grace
Gluten-Free Wednesdays @ The Gluten-Free Homemaker

Chocolate Banana Avocado Smoothie

I haven't done much with avocados because they are usually expensive. Well the other day my dad got a really good deal on them and came home with about 60 avocados.

Every morning I make some kind of creation with raw quail eggs because they are really good for you and we get tons of them right now. So, this morning I threw in the blender an avocado, a ripe banana, 4 quail eggs, a few tablespoons of cocoa powder, a handful of ice cubes and about a cup of fresh raw goat milk, blending it into a thick and smooth mixture. I poured it into a jar and walked out to the barn to watch this goat kid.

A 10.5 lb buckling! Poor mama, we had to assist this one.

~ Hanunyah

Food on Friday @ Carole's Chatter

Banana "Ice-cream" with Toasted Coconut and Almonds

 A breakfast creation of mine that my father has asked for a couple times now :). Very healthy and yummy. The nutritional quail eggs add a delightfully rich flavor to the creamy, frozen bananas combined with the flavor of toasted coconut and the crunch of almonds.


Banana "Ice-cream" with Toasted Coconut and Almonds


Hanunyah Creation
gluten-free, dairy-free, grain-free, sugar-free, starch-free, corn-free, soy-free

Simply blend up 4 quail eggs and 2 bananas in a high-speed blender (Vita-Mix). Place a few tablespoons of flaked coconut and a small handful of raw almonds on a plate and microwave for about 30 seconds*. Top the banana mixture with the almonds and toasted coconut.

Notes:
*You may toast the coconut in the oven instead, if desired. 

~ Hanunyah

Food on Friday @ Carole's Chatter

It's Spring; Simple Pudding

Blogging has been on the back burner here, and so has some pudding. But since you can't leave pudding on the back burner for long, here I am, bringing it to the front. Especially if you put loads (well, tablespoon loads) of vanilla, a little cocoa, or some sweet strawberries.

It's spring. By the way, what season does pudding belong in? Probably depends on what kind. If it's as a nice warm custard - fall or winter? How 'bout some fruity, maybe lemony, cool pudding? Or the kind with crunchy cookies and bananas? I think pudding is well fit for any season, especially spring and summer - keep some on hand and make all kinds of yum-yums.

It's spring (it was official about 6 weeks ago). Babies, flowers, beauty, color season.

It's May. Many birthdays in May for us. Today marks the 51st year that someone was born who would become a great father. (p.s. last month, the 12th, was my day of 13 years. No, I didn't make myself a cake, but I did make my family brownies :) ).

Is it time to make an any-time, easy, creamy treat? Have fun with this versatile and quick recipe, which is based on 4 ingredients.

Simple Pudding (Gluten, Cow Dairy, Corn-free)
Hanunyah Creation

1/4 cup gluten-free flour (or cornstarch)
1 cup sugar
4 cups goat milk or non-dairy milk
1/2 cup cocoa, pureed fruit, etc., optional
1 tablespoon vanilla*

1. In a large saucepan, combine the flour, sugar and 1 cup of the milk. Mix well, and add the remaining milk and cocoa or fruit, if desired.

2. Place over high heat, and heat for a couple minutes, stirring occasionally. Reduce heat to medium, and, stirring constantly, bring to a boil.

3. Remove from heat. Add the vanilla and serve chilled.

Notes:
*Add the vanilla to taste.
For a richer pudding, you may add 2 whisked egg yolks after step 2, return to the flame for another minute, and proceed with the recipe.
This recipe may be cut in half for a smaller portion, but I suggest making at least one full recipe - as it's not that much - and keeping it in the refrigerator. It doesn't hurt to throw it in a cake, or as a filling, etc.


~ Hanunyah


Shared at Tempt My Tummy Tuesdays,

Chocolate Banana Muffins

This is a re-post of this recipe. I made them recently and remembered how good they are, so I figured I'd pull them to the front.

There are so many banana cake, bread and muffin recipes, it seems endless. But this recipe is gluten, dairy and corn-free, yet very moist and yummy - not to mention how easy it is to make. And of course, it is made even better by adding cocoa ;).

I think every time I make them somebody comments how moist they are. Now, that "every time I make them" is qualified with this: I realize I haven't made them enough, especially with how many bananas we have lingering around!

Chocolate Banana Muffins
Adapted from TasteOfHome.com

1 1/2 cups gluten-free flour (I use oat and/or rice)
1/2 to 1 cup sugar*
1/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt (optional)
1 1/3 cups ripe bananas, mashed
1/3 cup oil
1 egg

1. Preheat oven to 350 degrees F.

2. Combine all ingredients. Mix well. Spoon into a 12 hole muffin pan about 3/4 full.

3. Bake at 350 for 15 to 18 minutes, or until muffins test done. Good plain warm or cold, or cool completely and frost.

Notes:
*You may use however little or less sugar as you like. I've made them with only tablespoons of sugar, 1/2 cup of sugar and the full cup, and they've all turned out great. As usual, it just comes down to personal preference. I suppose you could even try them using honey - that would just top it off!

~ Hanunyah

Linked to Gluten-Free Wednesdays by The Gluten-Free Homemaker

Banana Cream Crunch

My brother was trying to grab it off the screen ;).

Another "Hanunyah Creation", this sure was a hit! With many bananas and the Vita-Mix cream/pudding recipe I created (with a surprise ingredient), I made this interesting no-bake treat the other day.

For a quick run-down? - A soft oat-peanut crust + ripe, sweet bananas + Vita-Cream + the good stuff (peanuts and chocolate chips) = a quick and easy, no-bake, delightful snack or dessert.

This was very good, and it was gone in minutes - credit to my taste-testers, who were hungry for a sweet snack ;).

Banana Cream Crunch
Hanunyah Creation

Crust:
1 cup safe oats*
1/2 cup peanuts*

2 to 4 bananas
a few tablespoons peanuts**

Cream Pudding:
1 3/4 cups cooked rice***
3 to 4 tablespoons sugar
1 to 2 tablespoons vanilla
1 to 1/2 cup water

1/2 cup peanuts
safe chocolate chips (optional)

1. Add all crust ingredients to the Vita-Mix container. Turn machine on and quickly increase speed to variable 6 to 10. Blend a few seconds, until the mixture is crumbly and moist.

2. Press into a 9x13 inch pan.**** Slice the bananas over the crust, and sprinkle with some peanuts.

3. Combine all cream pudding ingredients in the Vita-Mix. Blend on high for a couple minutes, adding enough water until smooth and desired consistency is reached. Pour over banana layer.


4. Top with peanuts and chocolate chips, if desired. Refrigerate until set. Cut into pieces to serve.


Notes:
*Instead of blending the oats and peanuts together for the crust, you may mix together oat flour and peanut butter, then proceed as the recipe instructs.
**If there are allergies, or if desired, you may use other nuts in place of the peanuts.
***Instead of using all rice, you may use cooked mashed potato for 3/4 cup of the rice. You may need to use more vanilla and sugar to cover up the potato taste.
****The crust was kind of soggy, so, if you like, you may bake the crust for a few minutes at 350 degrees F, until light golden brown.


~ Hanunyah


Linked to Foodie Friday by Not Your Ordinary Recipes

31 for 21: Banana Oatmeal Bread

Since we were gone most all today, I'm putting up a great quick bread recipe from The Gluten-Free Homemaker. Please click over to her blog for the recipe - Banana Oatmeal Bread.

Here are a few more of my pictures.

~ Hanunyah

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31 for 21: Frozen Chocolate Banana Pie

The perfect thing to make when it's starting to get cold, right? Well, when I made brownies yesterday for Brownie Pudding, I had this extra tray that I baked in a pie pan. It looked like it would be a good crust for a pie, so with the abundance of bananas I added some banana ice-cream and re-froze.

So, here is my non-recipe :).

Frozen Chocolate Banana Pie (Gluten, Dairy and Corn-free)
Hanunyah Creation

GF, DF, CF chocolate crust, baked and cooled*
banana ice-cream

Spread the banana mixture into the crust. Freeze.

Notes:
*I used a brownie crust.

~ Hanunyah

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31 for 21: Flourless Banana Cake/Custard (GAPS)

This is sooo simple - bananas, eggs and an oven. It's in between a cake and a custard, but very yummy and the ripe bananas make it very sweet.

Flourless Banana Cake/Custard (GAPS legal, Grain, Sugar, Dairy, Corn, Soy, etc. free)

5 eggs

5 banana

Whip bananas and eggs in a food processor or blender. 

Pour into a 8x8 inch baking pan. 

Bake at 325F for about an hour, until light brown or until when a toothpick inserted in the center comes out clean.

~ Hanunyah

Grab This Button

Multi-Grain Quick Bread

Happy Fall!


I am excited how my recent bread creations have come out. I am finding that the recipe Quick {Sandwich} Bread can be tweaked in many ways. It is a very good basic recipe.


     Since my Grandma (aka Granny) who is coming next month to visit, likes multi-grain, healthy type bread, we wanted to make her something that she could make into toast. So we experimented some. My sister (Suriyah) tried a few recipes, but they needed tweaked a bit more. Before she tried again, I came up with this.

Multi Grain Quickbread (Gluten-free, Dairy-free, Corn-free, Sugar-free, Gum-free)

Hanunyah Creation

2 eggs, separated

3/4 cups oat flour

1/2 cup oats

1 cup buckwheat flour

1/2 cup quinoa flour

2 tablespoons flaxseed meal

2 tablespoons sunflower seeds

1/2 teaspoon sea salt

2 teaspoons baking soda + 2 teaspoons cream of tartar (or 4 teaspoons baking powder, if not corn-free)

1/4 cup oil*

1 small mashed banana (about 1/4 cup) + about 1 1/4 cups milk or water*

1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with oil or cooking spray and sprinkle oats and/or oat flour. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high until stiff (but not dry) peaks form. Gently scrape the egg whites into a medium sized bowl and set the bowl aside.

3. Combine all of the remaining ingredients. Add one third of the egg whites to the dough, and slowly mix until the egg whites are incorporated into the batter. Gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.

4. Scrape the dough into the prepared loaf pan. Place the loaf pan in the center of the preheated oven, and bake for about 35 minutes, until the top is lightly browned and a fork or toothpick inserted in the center comes out clean.

Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing. If not using right away, wrap in plastic wrap to keep moist and soft.

Notes:

*Applesauce would probably work instead of the oil.

**The banana is used for sweetener. I wanted to make it sugar-free, so that's what I decided to use. But, you may substitute other pureed ripe fruit. To measure the banana and liquid - mash the banana, put in the measuring cup then fill the measuring cup up to 1 1/2 cups with milk or water.

~ Hanunyah

Banana (or fruit) Ice-Cream

This soft-serve type ice-cream/shake is a very quick, easy, healthy and refreshing snack, breakfast or dessert.

I know I am sort of late in posting this since the weather is cooling off, but we usually don't stop drinking cold shakes in cold weather :) - just bundle up!

And, this idea is very versatile - add peanut butter, cocoa powder, use different frozen fruit, and you can use whatever liquid you want just to get the blender going - milk, kefir, fruit juice, etc. Now, if you use different fruit you will get different results - I like to use bananas because they are very sweet, and if I use kefir the sweetness of the bananas cover up the tart kefir.

Banana Ice-Cream (Gluten-free, Dairy-free, Corn-free, Sugar-free, Grain-free GAPS legal with kefir)
Hanunyah Creation


2 or 3 frozen bananas (skinned and frozen)
a little milk, kefir or other desired liquid (just a little, you don't need much at all. It's better to use less and add more later)

Blend in a blender (or Vitamix?) until thick and smooth. You may have to stop the blender and move the bananas around a bit to get it going again. If you want it thick, don't add more liquid unless you really have to. Sometimes I think I may have to add more, but end up being fine.


~ Hanunyah

This post is featured on: ABC Series: B for Banana

Fruit & Carrot Spice Cake

This is why I named this blog what I did. This cake is a creation . . . . fruit, carrots and spices, topped with a cream cheese frosting, flax and poppyseeds seeds. After I baked it, I realized that I forgot to put sugar in it! It really doesn't need it anyway, with 3 cups of fruit.

    Since there are only a few things that aren't GAPS-legal in it I might make it again using almond flour.

Not everybody tasted this yet, but those who did liked it.

Fruit and Carrot Spice Cake (Gluten-free, Dairy-free, Corn-free, Sugar-free)

Hanunyah Creation

2 1/2 cups carrots, boiled and pureed*

3 cups fruit, pureed**

1/2 cup flaked coconut

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon almond extract

1 teaspoon lemon extract

1/2 cup lard

4 eggs

3 cups rice flour

2 teaspoons baking soda

1 tablespoon apple cider vinegar

1. Preheat oven to 350F. Mix together the carrots, fruit, coconut, spices, extracts, lard and eggs. Add the flour and baking soda. Pour the vinegar over the baking soda. Beat well.

2. Pour into two greased 11 inch round baking pans, and bake at 350F for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

Notes:
*For the carrots - I used about 5 carrots. Cut both ends off of the carrots, and cut into thirds. Put in a pot and cover with water. Cover and bring to a boil on high heat. Boil until you can stick a fork all the way through. Strain and puree the carrots in the food processor. You may need to add some water to get it going.
**For the 3 cups fruit - I used 1 large apple, 1 large peach, 1 banana and 2 plums. I peeled the fruit, but I'm sure you could leave the skin on. Cut into chunks and puree in the food processor.

This was easy to make, and these were the only dishes I used (below).

~ Hanunyah

Featured on - Gluten-Free Wednesdays (by The Gluten-Free Homemaker)

Frozen Fruit Dessert Pizza

I made this yesterday. They said it was "different", but good.

Frozen Fruit Dessert Pizza (Gluten-free, Dairy-free, Corn-free)
Hanunyah Creation


Crust:
1/2 cup lard (we were out, so I used oil)
1/2 cup sugar (I used white)
1 egg
1 teaspoon lemon extract
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1/2 teaspoon salt (optional)
1/4 to 1/2 teaspoon guar gum
1 1/4 cups rice flour

Topping:
3 pieces fruit of choice*
1/4 cup cream cheese
1 teaspoon lemon extract

1. Preheat oven to 350F. Combine all of the crust ingredients. Spread in a greased round baking pan (I use a 11 inch stoneware baking pan). Bake in preheated oven for about 9 to 12 minutes, until golden brown.


2. Combine all of the topping ingredients in a food processor (be sure to remove seeds from fruit). Spread on the cooled, baked crust and put in the freezer. You could also top it with coconut, dried fruit, etc.

Notes:

*I used 1 ripe banana and 2 ripe plums. You may use whatever kind of fruit you want.


~ Hanunyah

Banana Peanut Butter Layered Dessert

We've been getting slightly over-ripe bananas lately, so we froze most of them, but kept out a couple of bunches for me to bake with. So I made up another creation today ;). They haven't taste-tested this yet.

This is it at the last layer, when I started putting the fluffy stuff on it.

The most time-consuming part of this is making the cookies (that are baked in a pan), pudding and sauce, but still it didn't seem like it took that long.

*Note: You could add chocolate chips to the vanilla cookies (since it is actually my Chocolate Chip Cookie recipe), that would be a great addition. If you were going for the chocolate twist, you could even make some of the pudding with cocoa. I didn't do either of these because we are out of chocolate chips and cocoa.

Banana Peanut Butter Layered Dessert (Gluten-free, Dairy-free, Corn-free)
Hanunyah Creation


3 bananas

Vanilla Cookies:
1/2 cup lard
1 cup brown sugar
1 egg
1/2 teaspoon salt
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups rice flour

Peanut Butter Cookies:
1 cup peanut butter
1 cup brown sugar (you can use white)
1 egg

Pudding:
1/2 cup brown sugar (you can use white)
2 tablespoons arrowroot powder (if not corn-free, 3 tablespoons cornstarch)
2 cups goat milk
3 tablespoons peanut butter

Caramel Sauce:
1 cup brown sugar
1/4 cup milk
1/4 cup lard

Fluffy Topping:
5 egg whites
1/4 cup brown sugar (you could use white)

Preheat oven to 350 degrees F.

1. For the Vanilla Cookies: Cream the sugar and lard until fluffy. Add the egg and beat. Add the rest of the ingredients and mix well. Spread in an 8x8 inch baking pan and bake for 10 minutes (?), until golden brown on top. Cool, and cut into small squares.

2. For the Peanut Butter Cookies: Mix all the ingredients together. Spread and bake in an 8x8 inch pan for 10 minutes (?), until golden brown on top. Cool, and cut into small squares.

3. For the Pudding: In a microwave-safe bowl, whisk together the sugar and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps. Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until thick. Divide in half. Leave one bowl plain, and add 3 tablespoons peanut butter to one bowl. Cool, and set aside until ready to use.

4. For the Caramel Sauce: Bring sugar and milk to a boil over medium-hight heat. Boil for 1 minute. Remove from heat and add lard. Let cool for a couple of minutes, then beat until thick. Set aside until ready to use.*

5. For the Fluffy Topping: With the mixer on high speed, beat the 5 egg whites until frothy. While still beating, slowly add the sugar, and continue beating until stiff peaks form.

6. To Assemble: Slice up 1 1/2 bananas in a 9x13 inch baking dish. Put a layer of the vanilla cookie squares, and pour the peanut butter pudding over it. Slice another 1 1/2 banana over those layers, put a layer of peanut butter cookie squares over it, and pour the other bowl of pudding over it. Pour some caramel sauce over it, and top with the fluffy egg white mixture.

Notes:
*I only used about half of the caramel sauce, so if you have extra store in the refrigerator and make this again or use for something else.


~ Hanunyah

Caramel Fruit Cookie Pizza

*I entered this in The Gluten-Free Homemaker's Gluten-Free Wednesdays recipe carnival. Please check out all of the great entries here!

Tonight I wanted to experiment some, but didn't really know what I wanted to make. I was looking through my recipe files, and saw a recipe for a Banana-Berry Brownie Pizza. So I figured I would make something like that recipe. But, I looked to see if we had cocoa - we are out. So I made the dough for Chocolate Chip Cookies without the chocolate chips, spread in a round pan and baked. I made up a sauce with brown sugar (because we've only had brown sugar for the last few days, and we're out of powdered sugar), then topped with a couple bananas and a peach.


This was good! They (my brothers and sisters) really liked it.

*Note: I think I'm going to do the sauce different next time. I beat it until it was the consistency of a caramel sauce, then put it on the crust when the crust was still hot, and it melted and soaked into the crust. Next time I'll try beating the sauce more until it's like fudge, then spread on the cooled crust.

Caramel Fruit Cookie Pizza (Gluten-free, Dairy-free, Corn-free)
Hanunyah Creation


Crust:
1/2 cup lard
1 cup brown sugar
1 egg
1 1/2 teaspoons vanilla or maple extract
1/2 teaspoon salt
1/2 teaspoon guar gum
1/2 teaspoon baking soda + 3/4 teaspoon cream of tartar (or 1 1/4 teaspoons baking powder, if not corn-free)
1 1/4 cups rice flour

Sauce:
1 cup brown sugar
1/4 cup milk
1/4 cup lard
1 teaspoon vanilla or maple extract

Toppings:
2 large bananas
1 peach

1. Preheat oven to 350F. Combine all of the crust ingredients. Spread in a greased round baking pan (I used a stoneware baking pan, not sure what size - I think 11 inch or something around that). Bake in preheated oven for about 9 to 12 minutes, until golden brown.

2. For the sauce, combine the brown sugar and milk. Stir until dissolved, and boil for 1 minute. Remove from heat and add the lard and extract. Beat until thick. Spread over the cookie crust. Slice and arange your desired fruit over the cookie crust and sauce.

~ Hanunyah