MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nabisco Snack Well's Banana Snack Bars
Categories: Bars, Cookies, Copycat
Yield: 21 Bars

2 Egg whites
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses
1 1/2 c Banana puree *
3 tb Shortening
1/4 c Whole milk
1/2 ts Vanilla butter nut extract
1 1/2 c All-purpose flour
1/2 ts Salt
1/4 ts Baking soda

* Puree whole bananas (approximately 3) in a food processor or blender
until smooth and creamy.

Preheat oven to 350?F.

In a large bowl, whip the egg whites with an electric mixer until they
become thick. Do not use a plastic bowl for this.

Add the sugar to the egg whites and continue to beat until the mixture
forms soft peaks.

Add the brown sugar, molasses, banana puree, shortening, milk, and
vanilla butter nut flavoring to the mixture, beating after each
addition.

In a separate bowl, combine the remaining ingredients.

While beating the wet mixture, slowly add the bowl of dry ingredients.

Lightly grease a 9x14" pan with a light coating of non-stick cooking
spray. Be sure to coat the sides as well as the bottom of the pan.
Dump about 3 tb sugar into the pan, then tilt and shake the pan so
that a light layer of sugar coats the entire bottom of the pan, and
about halfway up the sides. Pour out the excess sugar.

Pour the batter into the pan, and spread it evenly around the inside
of the pan. Sprinkle a light coating of sugar--about 2 tb--over the
entire top surface of the batter. Gently shake the pan from
side-to-side to evenly distribute the sugar over the batter. Bake for
25 to 28 minutes or until the cake begins to pull away from the sides
of the pan.

Remove the cake from the oven and turn it out onto a cooling rack.
When cake has cooled, place it onto a sheet of wax paper on a cutting
board and slice across the cake 6 times, creating 7 even slices. Next
cut the cake lengthwise twice, into thirds, creating a total of 21
snack bars. When the bars have completely cooled, store them in a
resealable plastic bag or an airtight container.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Nabisco#040Snack#040Well#047s#040Banana#040Snack#040Bars.txt>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hello, Ben!

Replying to a message of Ben Collver to All:

Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses

Speaking as a diabetic, that is a lot of sugar...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Polly's Johnnycakes
Categories: Breakfast, Breads
Yield: 12 Servings

1 pk Corn muffin mix, Jiffy brand
3/4 c Milk
2 tb Butter or shortening, melted
1 Egg

Mix corn muffin mix according to directions on package EXCEPT leave
out some of the liquid so batter is thicker than normal. Batter
should be a little thinner than pancake batter. Heat griddle and fry
johnny cakes like a pancake, turning only once.

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Re: Copycat Nabisco Snack Wells Banana Snack Bars
By: Sean Dennis to Ben Collver on Sun Oct 05 2025 03:22 pm

Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses

Speaking as a diabetic, that is a lot of sugar...

True! I suppose you could substitute something. I've seen monkfruit
"brown sugar" that's supposed to be a 1:1 substitute.

I am not a diabetic but i do avoid sugar. My strategy is supply side,
not demand side. I generally don't buy it, but if a family member
offers me a treat, it goes down the hatch. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Health Fruit Salad
Categories: Fruit, Salads
Yield: 1 Salad

1/2 c Canteloupe; cubed
1 Fresh peach
1 Banana
1/2 lg Apple (1 sm)
1/2 c Grapes or strawberries;
- sliced
1/2 Fresh persimmon
1 sm Orange

MMMMM--------------------------DRESSING-------------------------------
1/2 c Yogurt
1 ts Honey

MMMMM--------------------------GARNISH-------------------------------
1 Handful sunflower seeds
1 Handful pecans; shredded

Into a good-sized salad bowl put cut up fruit. Top with dressing,
sunflower seeds, and pecans.

Recipe by Gypsy Boots

Recipe FROM: Bare Feet And Good Things To Eat, 1965

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hello, Ben!

Replying to a message of Ben Collver to Sean Dennis:

True! I suppose you could substitute something. I've seen monkfruit "brown sugar" that's supposed to be a 1:1 substitute.

There's that or even Splenda Baking is which is half-Splenda, half-sugar.

I am not a diabetic but i do avoid sugar. My strategy is supply side,
not demand side. I generally don't buy it, but if a family member
offers me a treat, it goes down the hatch. :)

Me too. But the thing is that I eat a carb-heavy diet and I need to fix that,

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: All Purpose Spice Mix
Categories: Diabetic
Yield: 24 Servings

1/3 c Grated parmesan cheese
1/4 c Sesame seeds
2 tb Paprika
1 tb Poppy seeds
1 ts 1 chicken bouillon cube
2 ts Dried parsley
1 ts Onion flakes
1 ts Garlic powder
1 ts Celery seed
1/2 ts Salt
1/2 ts Pepper

Crush bouillon cube into fine powder, put in screw-top jar. Add
remaining ingredients and shake until well mixed.

Store in refrigerator for up to 4 months.

May be used on fish, meat, stews, casseroles, salads, vegetables.

Makes 1 cup (24 servings) 1 serving = 2 Teaspoons 1 extra choice, 1 g
protein, 1 g fat, 50 kilojoules,
13 calories

Recipe posted by: Jane Knox Via: RFIX_S 09-28-1994

MMMMM

-- Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console * bbs.outpostbbs.net:10323 (1:18/200)

Hi Sean,

Hello, Ben!

Replying to a message of Ben Collver to All:

Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses

Speaking as a diabetic, that is a lot of sugar...

Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full
amount of sugar. Keeping the 5 tb plus the brown sugar and molasses will
cancel out the bitter taste. We found the Stevia for Baking when I was
first diagnosed as diabetic. Since then I've brought it so well under
control that I'm now basically non diabetic but because I'm still
considered diabetic, I do things like using the SfB to keep it well
controlled. In June of 2012 I was told that my pancreas had died and I'd
be on insulin the rest of my life; end of February, 2013 I took my last
shot and have been diet controlled ever since. My last A1C was 6.4.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)