Marlen's Cantaloupe Bread 3 eggs,beaten 1 c vegetable oil 2 c granulated sugar 3 t pure vanilla extract 2 cups of pureed cantalope 3 c all-purpose flour 1 t salt 1 t baking soda 3/4 t baking powder 2 t ground cinnamon 1/2 t ground ginger 1 c chopped walnuts Mix eggs, oil, sugar and vanilla. Add pureed cantaloupe to mixture. Sift dry ingredients. Add to liquid. Pour into 2 greased and floured 9x5 loaf pans. Bake 325* for 1 hour or until done. Check after 50 minutes. FRESH AUTUMN PEAR BREAD 8 TBL (1 stick) unsalted butter, softened 1 cup sugar 2 eggs, slightly beaten 1 tsp vanilla 2 cups flour 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/8 tsp nutmeg 1/4 cup buttermilk or yogurt 1 cup coarsely chopped fresh ripe pears, skin left on Preheat oven to 350°. Butter a 9" loaf pan. In a large bowl, using a mixer, cream teh butter & sugar together until light & fluffy. Add the eggs & vanilla. In a separate bowl, combine the flour, salt, baking powder, baking soda & nutmeg. Add the flour mixture to the butter mixture alternately w/the buttermilk, mixing gently but thoroughly. Gently stir in the pears. Transfer the dough to the prepared pan. Bake 1 hour or until a toothpick inserted near the center comes out clean.~~More Than a Tea Party PEANUT LOAF 5 TBL butter, softened 1/4 cup packed brown sugar 1 cup shelled peanuts, chopped 2 cups flour 1/2 tsp baking soda 1 tsp baking powder 1/3 tsp salt 2 TBL peanut butter 1 egg 1 cup packed brown sugar 1 cup buttermilk or sour milk Preheat oven to 350°. Grease a 9" loaf pan. Spread 3 TBL of the butter over the bottom of the pan; cover w/brown sugar & chopped peanuts. Whisk the flour, soda, baking powder & salt together. Melt the remaining 2 TBL of butter w/the peanut butter. Beat the egg until frothy & beat in the brown sugar gradually. Stir in the peanut butter mixture & the buttermilk. Mix the liquid mixture with the dry ingredients but do not beat. Pour the batter over the brown sugar topping & bake 1 hour. Cool in the pan for 10 minutes, then invert on a rack.~~Soup & Bread LEMON NUT BREAD 3/4 cup butter 1 1/4 cups sugar 3 eggs 2 1/2 cups flour 2 tsp baking powder 1 tsp salt 1/2 cup milk 1/3 cup fresh lemon juice 3/4 cup chopped pecans 2 tsp grated lemon zest Preheat oven to 350°. Grease & flour 9x5" loaf pan. Cream butter & sugar until light & fluffy. Blend in eggs. Combine dry ingtredients & add to creamed mixture alternating w/milk & juice, mixing well after each addition. Stir in nuts & zest. pour into loaf pan. Bake 1 hour to 1 hour 20 minutes. Cool 5 minutes, remove from pan & cool completely.~~Bountiful Arbor

I do so love these cookalongs! I wasn't able to participate this time, due to being sick as a dog during most of it. I had the flu and now a bunch of fluid has taken up residence in my lungs and refuses to leave. Anyway, here's my two peanut butter contributions, neither of which I was able to make this time, but both of which I have tried and are good, and relatively healthy. Peanut sauce for pasta (from the Smuckers Peanut Butter jar lid) 1 cup natural peanut butter (not the hydrogenated kind with added sugar) 1/2 cup warm water 1/2 cup ketchup 1 TBLSP soy sauce (I use low salt) 1 tsp. garlic powder (or 2 cloves garlic, minced) 1 1/2 tsp. rice wine vinegar (or cider vinegar, but rice is great!) Can add some ginger, hot pepper and lime juice if you want it with more kick. Combine to for a smooth sauce. Pour over pasta and sauteed vegetables. Saute an onion and a green or red pepper at the very least for this pasta. You could add broccoli and many other veggies if you are a veggie lover like me. Can also add pork, chicken or tofu. Serve over pasta--lo mein noodles, or any other shape of pasta you like, or rice pasta or buckwheat pasta. Garnish with chopped roasted peanuts and cilantro or parsley if you like it. Frozen Banana Treats (these are GREAT to make with kids, and are at least a little bit on the healthy side with milk and peanut butter providing protein) 1 large banana 3/4 cup chunky peanut butter 1 1/2 cups milk 1 TBLSP sugar 5 oz. chocolate chips Blend banana, peanut butter, milk and sugar in blender. Put chocolate chips in the bottom of 6 oz. wax cups, pour banana mixture into cups and freeze. Add popsicle sticks after about 1 hour so they will stand upright. Yummy!

Ellendi6161, the recipe I use is the way my mother made banana cream pie, and it is simple yet so good. I use a store bought frozen deep dish pie crust just to make it easy on me. Mom had no such short cut available and made her own crust. Bake the shell empty according to directions after pricking it well. Cool. To make the filling, use one large Jello brand Cook and Serve Vanilla Pudding mix or two small boxes and whole milk to cook the pudding.(Be sure it is the Cook and Serve pudding and NOT instant.) Let the pudding cool in the pan 5 minutes after it has come to a boil and is done. Slice a large ripe banana thinly and line the bottom of the pie crust with a layer of the slices. Stir the pudding and spoon a thin layer of pudding over the slices. Add another layer of thinly sliced banana, and then pour the rest of the pudding into the crust, mounding as much into the crust as it will hold. Chill in the refrigerator several hours. At serving time, beat 1 cup of whipping cream with 1 teaspoon of vanilla and 2 or 3 tablespoons of sugar. Cover the entire top of the pie with all of the whipped cream. Cut and serve.

I hear you Chinacat. I think I am going to have some almond butter on a graham cracker. I am trying to avoid buying new dishes (Oak) and colorful glassware (Sue). If I hadn't met some of you, I'd think y'all are just chatbots delivering me up to the military industrial complex.