23 ounces fresh bananas
1/2 ounce lemon juice
6 ounces soft whipped cream (heavy cream)
3 ounces granulated sugar
3 drops orange flavor water or rose water
4 ounces soft unsalted butter

Marinate small cut bananas in lemon juice for one hour. Whip heavy cream to soft peak. Puree bananas (use mixer or food processor). Add sugar, flavor water, soft butter, and mix well. Fold whipped cream very carefully into banana mixture (mix should be smooth and fluffy). Pipe or spoon mixture into molds or glasses and serve with chocolate sauce, whipped cream, or mint leaves.
Yield: 6-8 servings.


20 ounces chopped dates
20 ounces hot water
2 ounces butter, softened
15 ounces granulated sugar
4 teaspoons baking soda
7 large fresh eggs
20 ounces pastry flour (or all-purpose flour)
12 ounces chocolate cake crumbs or Oreo® Cookie crumbs
12 ounces walnut pieces

Place chopped dates in hot water for 1/2 hour. Cream soft butter, sugar, baking soda, and eggs, mixing well. Add flour, chopped dates/water mixture, chocolate cake crumbs (use any plain chocolate cake or Oreo® crumbs), and walnut pieces blending well. Fill in loaf pans (1/2 to 3/4 full). Bake at 330 Fahrenheit for 1 1/2 hours (depends on size of loaf pan and amount of filling).
Yield: two loaves.