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MyCookbook Recipe Database
MyCookbook Member: boxy66
Recipe Category: Dessert
Recipe Preparation Level: easy
    Yield: 8 servings
    Here's another outstanding sweet of Morocco which you might want to serve instead of the honey pastries.

    In a 1-pint bowl:

    Cut 4 BANANAS (peeled) in 1/2 inch slices.

    Add 1/2 cup APRICOT LIQUEUR and marinate for 1/2 hour.

    In a 1-quart bowl:

    Place 1 cup PANCAKE MIX following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid.

    Add bananas to the batter and stir thoroughly.

    In a 9-inch skillet:

    Heat 1/4 inch COOKING OIL.

    Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.

    In a 1-pint bowl:

    Combine: 1/2 cup SOFT BREAD CRUMBS made by grating fresh bread

    4 Tbs. SUGAR
    1 tsp. GROUND GINGER.
    Place 3 or 4 PEASANT PANCAKES on dessert plates.

    Sprinkle 1 to 2 Tbs. CRUMB MIXTURE over the pancakes.

    Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.

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