If you are like me, you buy bananas and before they are all eaten, they start to turn brown. I simply throw mine in the freezer for use in smoothies or quick breads. Today I was looking in my freezer and realized—it’s time to make something with all those bananas. I know several people on my gift list that could use some homemade holiday cheer. In my quest for keeping the holidays healthy, I searched for a banana bread recipe that reduced the fat content of the bread. I found two recipes on the EatingWell web page that I combined and then added some dried fruit to boost the health value. Both recipes greatly reduced the oil/butter content, but I liked the flavor content of the following recipe, plus the idea of using the brewed coffee for moisture. The dried fruit, nuts and chocolate really add a special flavor to this easy to make bread.

2 /3 cup packed brown sugar
1 /3 cup hot, strong brewed coffee
1- 1 /2 cups mashed overripe bananas (about 4)
2 eggs
3 Tbsp canola oil
1 tsp vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1- 1 /2 tsp baking powder
1 tsp cinnamon
1 /2 tsp ground ginger
1 /2 tsp salt
1 /4 tsp baking soda
1 /2 cup chopped walnuts, extra for topping if desired
1 /2 cup mini chocolate chips
1 /2 cup diced Brownwood Dried Tart Cherries
Or
1 /2 cup chopped pecans, extra for topping if desired
1 /2 cup Brownwood Dried Wild Blueberries

Pan options:
1 large loaf (9 by 5-inch pan)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

Preheat oven to 350 degrees. Lightly oil a 9-by-5-inch loaf pan.
For muffins Preheat oven to 400. Lightly oil muffin tin, or if using paper baking cups, lightly spray with canola cooking spray.

Dissolve brown sugar in coffee in a bowl. Stir in bananas. Whisk together eggs, oil and vanilla in a separate bowl. Add the banana mixture. In a large bowl whisk together flours, baking powder, cinnamon, ginger, salt and baking soda. Mix in dried fruit and nuts. Add the banana mixture and stir just until combined. Avoid over-stirring.

Pour into the prepared loaf pan or over muffin tin. Sprinkle top with nuts, if desired. Bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes for loaf pan; or 20-25 minutes for muffins. Let cool in the pan on a rack for 10 minutes. Invert the loaf onto a rack and let cool completely; or remove muffins from tin.

Wrap in decorative cellophane, tie with a ribbon. You can store these for up to 2 days in an airtight container or freeze for up to one month.

Yield: One loaf or 12 muffins

The hustle and bustle of the holiday season is here and it seems we have the same dilemma every year—what present to give to family and friends. This season why not give something unique from the kitchen. Here are a few homemade gift giving ideas that are sure to please anyone on your list.

GINGERBREAD COOKIES

1 purchased gingerbread cookie dough or mix
FruitFast Dried Wild Blueberries or
FruitFast Dried Montmorency Tart Cherries
Mini Chocolate chips
Purchased decorative box or tin

Make gingerbread cookies according to recipe directions. Decorate with dried fruit and chocolate chips. Layer in decorative box, placing wax paper between layers.

GOURMET GRANOLA

Delicious on its own, over yogurt, with fresh fruit or as a cold cereal. A great snack for kids!

3 cups oats
1 cup wheat flakes
1 cup of your favorite nuts (walnuts, almonds, pecans or hazelnuts)
1 /2 cup sunflower seeds
2 T sesame seeds
1 tsp cinnamon
1 tsp nutmeg
1 cup FruitFast Dried Wild Blueberries
1 cup FruitFast Dried Montmorency Tart Cherries
Glass jar with tight fitting lid or decorative bag

Combine above ingredients and place in the glass jar. If using a decorative bag, place in a zip lock bag. Place the zip lock bag in the decorative bag. On a recipe card, print the directions below. Place recipe card in the decorative bag, or attach to the glass jar.

Note: 1 /2 cup vegetable oil and 2-3 Tbsp honey to be added by the gift recipient.

In a 9×13 pan, coat the oats and wheat flakes in vegetable oil. Bake at 300 for about 15 minutes, until toasted. Add nuts, seeds, cinnamon, nutmeg and honey. Bake an additional 10 minutes or so, until toasted (stir once or twice). Remove from oven, stir in fruit. Let cool and store in tightly sealed container.

SPICED CHERRY POPCORN MIX
Ingredients:
1-1 /2 teaspoons sugar
1 /2 teaspoon ground cinnamon
2 /3 cup FruitFast Dried Montmorency Tart Cherries
1 package 100-calorie microwave popcorn
Decorative tin or bag

Place first three ingredients in a zip-lock baggie. Place zip-lock baggie and package of 100 calorie microwave popcorn in decorative tin or decorative bag. Print the directions on a recipe card. Place recipe card in the decorative tin or bag.
Note: Butter-flavored non-stick cooking spray added by the gift recipient.

Directions:
Pop popcorn according to the package directions. Carefully open the package and pour into medium bowl. Add seasoning and cherry mix.  Lightly spray with non-stick cooking spray; toss until coated. Makes about 2 (2-cup) servings.

BLUEBERRY PECAN PANCAKE MIX

Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
Makes 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each). This pancake mix recipe was modified from the Eating Well November/December 2008 Magazine is perfect for gift giving.
1 cup all-purpose flour
1/ 2 cup whole-wheat flour
1 /2 FruitFast Dried Wild Blueberries
1 /2 cup finely chopped pecans, toasted (see Tip)
3 Tbsp light brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
Decorative bag or tin

Combine the dry ingredients in a zip-lock baggie. Print directions on a recipe card. Place dry ingredients and recipe card in a decorative bag or tin.

Note: To be provided by gift recipient: 2 large eggs, 2 large egg whites, 1-1/2 cups nonfat buttermilk and 2 Tbsp canola oil.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

TIP: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

FRUIT VINAIGRETTE

1 /3 cup FruitFast Juice Concentrate, (Pomegranate, Cherry, Red Raspberry, or Blueberry)
1 /4 cup olive oil
1 /3 cup red or white wine vinegar
2 Tbsp finely chopped shallot
1 /2 tsp sugar
1 /2 tsp salt
1 /8 tsp freshly ground pepper
Purchased decorative bottle with tight fitting seal.

Combine ingredients and pour into decorative bottle—add ribbon and tag.

Additional ways to incorporate dried fruit into your holidays:

- Package some of the fruit and give them as stocking stuffers
- Incorporate dried cherries into your favorite holiday cookie recipe.
- Instead of using candy to decorate your cookies, use dried fruit
- Make a dried fruit – EDIBLE gingerbread house

When it comes to the holidays, all the lovely cocktails are difficult to resist. This year say “make mine fruity”. Here are some healthy low-cal recipes to keep you on track with your commitment of avoiding the holiday “heft”. These mocktails can be enjoyed by young and old as they are alcohol-free.

Put any of these holiday drinks in a special mug, flute, or glass. This will make you and your drink feel extra special. Sip slowly—savoring the flavor of the drink.

TREE TRIMMING FRUITY EGG NOG

Purchase no or low-fat eggnog
Drizzle with your favorite FruitFast Liquid Fruit Supplement
Sprinkle with nutmeg
Serve in a festive mug

FESTIVE MOCK MIMOSA

1 /2 ounce your favorite FruitFast Juice Concentrate, or
1 Tbsp FruitFast Liquid Fruit Supplement (your choice)
1 glass sparkling spumante or cider. I used St. Julian Mixed Berry Spumante combined with FruitFast Liquid Fruit Supplement.
Try combining sparkling cider or grape with pomegranate; or white grape with Cherry.
Pour juice concentrate into a champagne flute. Stir and enjoy!!!

VERY CHERRY OLD-FASHIONED

2 ounces FruitFast Montmorency Tart Cherry Juice Concentrate
4 ounces sparkling water or mineral water
Combine ingredients in an old fashioned glass, with 3-4 ice cubes.
Stir with festive stir stick.

This is a favorite holiday salad and pairs well with turkey.

1     can whole cranberry sauce
1     3 /4 cups water
2     3 oz packages cherry jello
2     cups red seedless grapes, halved
2     cups celery, finely chopped
1     large can crushed pineapple, undrained
1-2  cups FruitFast Dried Tart Cherries

Boil water and add jello to dissolve.  Add cranberry sauce. Stir to break up. Let cool. Add grapes, celery, pineapple and cherries. Pour into mold and refrigerate. Makes about 2 quarts.

A great way to use up some of that leftover turkey or chicken!  This salad is always a hit—makes a great main dish for a brunch.
4       Cups cooked turkey or chicken, chopped
3       stalks celery, chopped
1       bunch green onion, chopped
3 /4   Cups light mayonnaise
1 /2   tsp Dijon mustard
2       tsp sugar
1 /8   tsp tarragon
1       drop almond extract
3 /4   Cups FruitFast Balaton Dried Tart Cherries

Mix ingredients, making sure chicken is covered. Chill at least two hours before serving.  Serve on a bed of lettuce.