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Corn Chips and Salsa Dip           Shake Your Banana         Ambrosia & Crust
                               

Corn Chips
10 ears fresh corn kernels
2 cups corn meal
Blend in blender until smooth.
Spread onto dehydrator sheets,
score triangularly, and dehydrate
at 110° F until crisp.

Salsa
1 each large green, red pepper, ripe tomato (quartered)
1/2 onion
1/2 jalapeño pepper
2 cloves garlic
A few sprigs of cilantro
1 lemon, juiced
With S blade chop jalapeño and garic first; pulse in
other ingredients, adding tomato last. Eat with corn chips.

 

 

 

Shake Your Banana
3 large frozen bananas
1 cup distilled water
3 tablespoons honey
1 cup orange juice
1 tablespoon non alcoholic vanilla flavor
1 tablespoon vanilla powder (optional)
enough ice cubes to thicken mixture

Peel and freeze slightly overripe bananas in plastic storage bag. Blend
water, honey, orange juice, and vanilla flavors in blender; gradually add banana pieces
and ice cubes, checking thickness.

 

 

 

 

 

 

Fruit Ambrosia
1 cup each of chopped plump dried pitted dates, figs, and raisins

Cover fruit with distilled water and soak until syrupy, about ten hours.
Refrigerate and use as topping, or eat as is, in small amounts.

Pie Crust
2 cups each ground pecans, walnuts, almonds
7 dried plump pitted dates

Soak dates for about five hours in 1/3 cup of water; blend into paste
in food processor. Place ground nuts and paste in bowl and mix well.

You may press into large pie dish and fill with sliced fruit, or you
may press into small dishes and fill with a layer of sliced bananas
topped with fruit ambrosia.

 

 
Contacts: E-Mail: annette@annettelarkins.com, alark1@comcast.net, or salespage@comcast.net// Phone: (305) 238-1169