2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack..

Cut loaf with a sharp knife into 10-12 slices/servings..

If cut into 12 slices/servings each one generates per serving: 229 calories; 8.8 g fat; 34.8 g carbohydrates; 3.8 g protein; 51 mg cholesterol; 223 mg sodium.

Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950.

8 unpeeled, small, slightly green, sugar bananas or 4-6 standard-sized bananas
4 cups (32 oz/1 L) coconut milk
2 pandan (screwpine) leaves, bruised and tied into a knot, or 2 drops pandan extract
2 tablespoons palm sugar
¼ cup (2 oz/60 g) granulated (white) sugar
pinch of salt

1. Cook bananas in a covered steamer over rapidly simmering water until skin begins to break, about 5 minutes. Or, cook bananas in a pot of boiling water for about 2 minutes. Remove bananas from heat, let cool slightly, then carefully peel. Cut each banana into quarters; once lengthwise, then across.

2. Let coconut milk stand, allowing the thick coconut milk to rise to the top. Spoon about 2 cups (16 oz/500 mL) of the thick milk into a bowl to reserve.

3. In a large saucepan over medium-high heat, combine remaining thin coconut milk and pandan leaves or extract. Bring to a boil and add banana pieces, both sugars, and salt. Add thick coconut milk, bring to a boil, and reduce heat to simmer gently for about 3 minutes. Remove from heat. Serve either hot or cold in individual bowls.

Makes 4-6 servings.

Note: Slightly green bananas work best here, as they are less likely to break up during pouching. Other alternatives include peeled and cubed pumpkin, squash, sweet potato, or taro -- steam or boil until just tender, and cook as above, until tender.

Hard or loaf palm sugar is preferred in this recipe as it contains tapioca starch which slightly thickens the sauce.

1¼ lbs silken tofu
¾ cup semisweet chocolate chips, melted

1. In a blander, purée the tofu to a smooth paste. Add the melted chocolate and blend thouroughly.

2. Pour the mousse into six individual desset bowls and chill.

Makes 6 servings.

1 (15-ounce) carton part-skim ricotta cheese
1 (8-ounce) package Neufchâtel cheese, softened
2 tablespoons powdered sugar
Strawberry sauce

1. Line 4-cup Coeur à la crème mold or other 4-cup mold with several layers of cheesecloth, letting cheesecloth hang over edges; set aside.

2. Position knife blade in food processor bowl; add first 3 ingredients, and process until smooth. Spoon cheese mixture into prepared mold. Fold cheesecloth over top; cover and chill at least 8 hours.

3. To serve, unfold cheesecloth, and invert mold onto a serving plate with a rim. Remove mold and cheesecloth. Spoon Strawberry Sauce around base of cheese mixture.

Yield: 8 servings (about 185 calories per serving).

Strawberry Sauce:

½ (16 ounce) package frozen unsweetened strawberries, thawed
2 tablespoons sugar
1 ½ tablespoons kirsch or other cherry-flavored brandy
½ teaspoon lemon juice

Position knife blade in food processor bowl; add strawberries, and process until smooth. Stir in sugar, kirsch, and lemon juice.

Yield: 1 cup.

12 envelopes active dry yeast
¼ cup lukewarm milk
1 teaspoon sugar
½ cup (1 stick) butter
2/3 cup sugar
1 tablespoon grated lemon rind
¾ teaspoon aniseed
1 teaspoon salt
¾ cup scaled milk
4 eggs, beaten
6 cups all-purpose flour
¾ cups currants
5 hard boiled eggs, dyed red with food coloring

1. In a small bowl proof yeast with ¼ cup milk and 1 teaspoon sugar.

2. In a large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt. Add scaled milk (while still hot); stir well. Cool mixture to lukewarm. Add yeast mixture. Add 4 eggs and 2 cups flour; beat with electric mixer on medium speed 2 minutes. By hand mix in 2 ½ cups flour and currants. Dough should be soft and slightly sticky.

3. Turn dough onto well-floured board; knead in 1 ½ cups flour. Knead 10 minutes or until dough is smooth and satiny. Form dough into ball; place in greased bowl. Turn dough in bowl to grease top. Cover; let rise in warm place 1 ½ hours or until double in bulk.

4. Punch down dough. Divide into 3 equal pieces; shape each piece into 20-inch rope. Braid 3 dough ropes; form into circle. Press ends together. Place on greased baking sheet. Press dyed eggs into braid at intervals. Brush with melted butter. Cover; let rise in warm place until doubled in bulk.

5. Bake in preheated 325º F oven 45 to 50 minutes or until golden brown. Cool on cake rack.

Yield: 1 loaf.

1. In a small bowl, with fork or potato masher, mash 1 banana. Cut remaining banana into 1/2-inch dice and set aside.

2. In a large bowl, mix flour, sugar, baking powder, salt, and baking soda. Into mashed banana in bowl, with wire whisk or fork, beat milk, margarine or butter, and egg until blended. Add milk mixture to flour mixture and stir just until flour is moistened. (Do not overmix.) Fold in diced banana.

3. Heat griddle or skillet over medium heat until hot; brush lightly with vegetable oil. Drop batter by scant 1/3 cups onto hot griddle, making a few pancakes at a time. Cook 4 to 6 minutes, until tops are bubbly and edges look dry. With wide metal spatula, turn pancakes over and cook 4 to 6 minutes, until undersides are golden. Transfer pancakes to warm platter; keep warm.

4. Repeat with remaining butter, brushing griddle with more oil as necessary. Serve pancakes with maple syrup and sliced bananas.

Makes about eight 4-inch pancakes or 4 servings.
Preparation time: 15 minutes
Cooking time: 8 to 12 minutes per batch

Nutrition facts per 1 pancake: about 140 calories, 3 g protein, 23 carbohydrate, 4 g total fat (1 g saturated), 1 g fiber, 28 mg cholesterol, 320 mg sodium

1. Combine first 4 ingredients in a medium bowl; stir well. Add frozen yogurt and sherbet, stirring well.

2. Spread mixture evenly in a cooled coconut pie crust or a pastry shell. Cover and freeze until firm.

3. Garnish with edible flowers, if desired.

Yield: 10 servings (about 172 calories per serving).

Nutrition facts per serving: about 3.4 g protein, 29.7 g carbohydrate, 4.8 g fat, 1 mg cholesterol, 68 mg sodium, 0.8 mg iron, 21 mg calcium

4-5 ripe firm peaches, cut into halves and pits removed
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) lemon juice
4 cups (1 L) vanilla ice cream
1 lb (450 g) raspberries, fresh or frozen
1/2 cup (125 mL) granulated sugar, or more to taste
1 tbsp (15 mL) lemon juice, or more to taste
1 cup (250 mL) raspberry sauce (recipe follows) or jam
8 citrus crisps or graham cookies

1. Preheat gas grill to high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash. Spread the coals in an even bed. Clean cooking grate.

2. Toss peaches with sugar and lemon juice.

3. Grill peaches over direct heat until tender in the middle and well marked, 3 to 4 minutes per side.

4. Serve peaches over vanilla ice cream, topped with raspberry sauce and garnished with citrus crisps or graham cookies.

Makes 8 servings.

Nutrition facts per serving: about 448 calories; 13.6 grams fat; 3.8 grams protein; 82.9 grams carbohydrates; 5.7 grams fiber

Raspberry sauce
     1. In a saucepan over medium heat, combine raspberries, sugar and lemon juice. Simmer, stirring, until sugar has dissolved, about 10 minutes. Strain sauce through a fine-mesh sieve. Add additional sugar and/or lemon juice to taste, if desired.

     2. Serve immediately or store in a covered container in the refrigerator for up to 7 days.

Makes 2 cups (500 mL).

Note: grilling caramelizes the natural sugar of fruit, which makes them sweeter and more flavourful. It also softens their texture and helps fruit to release more juices.

Stone fruit, such as peaches, nectarines and plums, do particularly well on the grill. They're firm enough to be placed directly on the cooking grate and sturdy enough to remain intact when turned over for charring.

Fruits are apt to pick up unwanted flavours from the grill, so it's especially important to clean the grate before placing the peaches on it. They'll cook quickly, so a brisk, hot fire is best.

Keep a close watch: A little smoke and charring are good, but the natural sugars in the peaches are prone to burning. Too much blackening will result in a bitter taste. As soon as grill marks appear, turn them to finish cooking.

The peaches are done when the flesh is soft and tender.

If you plan to make dinner on the grill as well as dessert, you'll want to keep the fire hot enough to cook the peaches after the main entree is served and eaten. Since most of the components for the dessert -- the ice cream, raspberry sauce and citrus crisps -- can be purchased or prepared in advance, you will need to plan for just a few minutes of grill time.

2 1/3 cups (12 oz/375 g) currants or golden raisins (sultanas)
1 cup (8 fl oz/250 ml) cold strong tea
1 cup (5 oz/155 g) brown sugar
2 cups (8 oz/250 g) self-rising flour
1 egg
Butter, for serving

1. In a bowl, combine the currants, tea, and sugar and leave to soak overnight.

2. Preheat the oven to 350 degrees F (180 degrees C/Gas 4). Butter a 9 x 4 x 3-inch (23 x 10 x 8-cm) baking pan and line with parchment or waxed (greaseproof) paper.

3. Stir the flour and egg into the currant mixture and pour into the prepared pan. Bake for 1 1/2 hours, or until a skewer inserted in the middle of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. Serve the cake sliced and spread with butter.

Serves 10-12.

1 8-ounce can crushed pineapple, drained, reserving juice
1/2 cup cranberry juice cocktail
2 tablespoons lemon juice
1 3-ounce package raspberry-flavored gelatin
1 16-ounce can whole berry cranberry sauce
1/2 cup chopped celery

1. Combine reserved pineapple juice, cranberry juice cocktail and lemon juice in a medium saucepan. Break up cranberry sauce with a fork. Stir into gelatin mixture.

2. Bring to a boil. Remove from heat. Add gelatin, stirring until it is completely dissolved.

3. Refrigerate until mixture begins to set. Stir in pineapple and celery.

4. Pour into a 4-cup mold. Chill until firm.

Makes 8 servings.

Nutrition facts per serving: calories 148, fat calories 0, protein 1 gram, carbohydrates 37 grams, fat 0 grams, cholesterol 0 mg, sodium 65 mg

     4 cups milk, divided
     3 cups cooked long grain rice
     2/3 cup sugar
     1/2 teaspoon salt
     1 package (3 ounces) cream cheese, softened
     2 eggs
     1 teaspoon vanilla extract

PINEAPPLE SAUCE:
     1 can (20 ounces) pineapple chunks
     1/4 cup packed brown sugar
     1 tablespoon corn starch
     1 tablespoon butter
     1/8 teaspoon salt
     1/2 teaspoon vanilla extract

1. In a saucepan, combine 3-1/2 cups milk, rice, sugar and salt; bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. In a bowl, beat the cream cheese. Beat in eggs and remaining milk. Stir into rice mixture. Cook and stir for 2 minutes over medium heat until mixture reaches 160°. Stir in vanilla. Spoon into six dessert dishes.

2. Drain pineapple, reserving the juice; set the pineapple aside. In a saucepan, combine brown sugar, cornstarch, butter, salt and reserved pineapple juice. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and pineapple. Spoon over pudding.

Serves 6.

Nutrition facts per 1 serving: 478 calories, 14 g fat, 114 mg cholesterol, 413 mg sodium, 78 g carbohydrate, 1 g fiber, 11 g protein.

4-5 large egg whites
pinch salt
8 oz castor sugar/sugar (equal parts)
1 teaspoon white vinegar
½ teaspoon vanilla essence
2 level teaspoons cornflour
5 kiwi fruit
2 peaches

1. Preheat oven to 275°F (135°C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray.

2. Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornflour.

3. Pile mixture into circular shape, making hollow in center for filling. (Mixture will swell during cooking).

4. Electric oven: turn oven to 250°F (130°C) and bake undisturbed for 1 1/2 hours. Gas oven: bake at 400°F (200°C) for ten minutes, then turn oven to 250°F (130°C) and bake a further hour. Turn oven off, leave Pavlova in oven until cool.

5. Top with whipped cream and decorate with fruit as desired. Preferably serve fresh.

Makes 12 servings.

This dessert is named after Anna Pavlova, a famous Russian ballerina. Born in St. Petersburg in 1881, Pavlova overcame humble beginnings and physical setbacks to become the most well-loved dancer of her time, worshipped all over the world. Her most famous role was in The Dying Swan, a ballet that was choreographed especially for her. She died at the age of 50, of pneumonia. She is famous for her last words. Moments before her death, she said, “Bring me my swan costume.” Both Australia and New Zealand claim the Pavlova as their national dessert. They haven’t come to blows, but it’s a delicate situation. According to old newpaper clipings, in 1929, Herbert Sachse, the chef of the Hotel Esplanade in Perth, Western Australia, created Pavlova to celebrate the visit of Anna Pavlova to Australia.

1 ½ cup firmly packed brown sugar
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup cooked, mashed pumpkin
½ cup skim milk
2 egg whites, lightly beaten
2 tablespoons vegetable oil
vegetable cooking spray

1. Combine first 6 ingredients in a large bowl; stir well. Make a well in center of mixture.

2. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans coated with cooking spray, filling three-fourths full.

3. Bake at 425º for 20 minutes.

4. Remove from pans immediately; serve warm or at room temperature.

Makes about 1 dozen muffins (approximately 138 calories each).

Nutrition facts per 1 muffin: about 4.3 g protein, 3.6 g fat, 22.5 g carbohydrate, 0 mg cholesterol, 1.6 mg iron, 117 mg sodium, 70 mg calcium

3 cups fresh strawberries, halved
2 cups light vanilla ice cream
3/4 cup 2 per cent milk
1/2 cup light spreadable cream cheese
3 tbsps. graham cracker crumbs
1 tsp. fresh lemon juice
4 strawberries, for garnish

1.In a blender, combine halved strawberries, ice cream, milk, cream cheese, graham crumbs and lemon juice; process until smooth and creamy, scraping down sides of blender jar occasionally.

2. Serve each shake garnished with a strawberry.

Makes 4 servings.

Nutrition facts per 1 cup serving: 266 calories, 9 g protein, 10 g fat, 35 g carbohydrates.