Choose 2-3 types of fresh berries.
Cut up fresh pineapple and kiwi.
Mix all together.
Based on photo at: https://www.goodto.com/recipes/fruit-salad
Mix flour, baking soda, baking powder, and salt together in a large bowl.
Beat bananas, white sugar, melted butter, and egg together in a separate bowl.
Stir the banana mixture into the flour mixture just until combined.
Spoon batter into prepared muffin cups, filling each about 3/4 full.
Prepare crumb topping: Mix brown sugar, flour, and cinnamon together in a small bowl. Use a fork to mix in 1 tablespoon butter until mixture is crumbly; sprinkle topping over muffins.
Bake at 375 degrees for 18 to 20 minutes.
Source: https://www.allrecipes.com/recipe/17652/banana-crumb-muffins/
Heat milk and 3 T butter until butter is melted. Let it cool about 20 minutes.
Whisk together sugar, brown sugar, and cinnamon. Put 3 T of this mixture into a large mixing bowl; set the remaining mixture aside.
Whisk flour, yeast, and salt into the 3 T cinnamon sugar mixture.
Add egg yolks to the cooled milk, and then mix the liquid into the dry ingredients. Knead about 8 minutes and form the dough into a smooth ball. Let rise in a greased bowl, covered with plastic wrap, for 60 to 90 minutes (until doubled).
Grease a loaf pan. Pat the dough into an 18-by-7-inch rectangle. Brush dough with water and sprinkle with 1/2 c of the reserved cinnamon sugar, leaving a 2-inch border along one short end. Roll up into a log, ending with the border end and pinching the seam and ends closed. Place loaf seam-side-down in the greased pan.
Cover loaf pan loosely with greased plastic and let the loaf rise at room temperature for 30 to 45 minutes, until the dough is level with the top edge of the pan.
Heat the oven to 350 degrees.
Melt 1 T butter and brush on top of the loaf. Sprinkle with the remaining cinnamon sugar.
Bake for 45 to 55 minutes.
Allow bread to cool in the pan for 15 minutes, then remove and cool completely, about 2 hours.
Beat together all the ingredients except the flour until smooth. Then add the flour. Fill greased muffin tins two-thirds full. Sprinkle the tops of the muffins with brown sugar.
Bake at 375 degrees for 15 minutes.
Preheat oven to 350°F and grease a loaf pan, setting aside.
In a medium sized bowl, mix the rhubarb with 1/2 cup of the sugar, coating evenly. Set aside.
In another medium sized bowl,mix together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, cream the butter and remaining 1/2 cup sugar together. Beat in the eggs, then mashed bananas, sour cream and vanilla. Stir in the dry ingredients until fully mixed together, then fold in the rhubarb.
Pour into loaf pan and bake for 1 hour 10 minutes, or until when inserting a toothpick it comes out clean.
For the glaze, in a medium sized bowl, whisk together the icing sugar, milk and cardamom.
Allow bread to cool for at least 20 minutes prior to pouring glaze over top. Slice and serve.
Source: https://www.zestandsimmer.com/rhubarb-banana-bread-cardamom-glaze/
Shape pie crust into tiny tarts in a muffin pan. Bake 5 minutes at 400 degrees.
Lower heat to 325 degrees. Fill each tart with about 1 T of the quiche mixture. Bake for 15 to 25 minutes.
Sift together flour, baking powder, and soda.
Beat egg yolks, add buttermilk and shortening.
Stir in flour mixture without using beater. Beat egg whites until stiff. Fold into batter. Let it stand for 8 minutes before frying.
Cream sugar and butter. Add eggs, vanilla, and almond extract. Add flour and baking powder and mix just until moistened.
Pour into greased 9x13 pan. Top with cherry filling, poking cherries gently down into the batter.
Combine all topping ingredients and sprinkle on top.
Bake 60-70 minutes (until toothpick comes out clean) at 350 degrees.
Mix together flour, salt, and butter to form pie crust. Roll out and press into pie pan.
Saute onion and fry bacon.
Sprinkle onion, bacon, and cheese into crust. Combine eggs and milk. Add salt and pepper to taste. Pour into crust. Bake at 450 degrees for 10 minutes, then at 350 degrees for 20 minutes.
In a small bowl, mix together brown sugar, cinnamon, flour, butter, and walnuts.
In a different bowl, sift flour, baking power, salt, and sugar. Cut in shortening.
Beat egg and mix with milk; add the liquid to the dry ingredients.
Spread half the batter in a greased 8x8 pan. Sprinkle with half the nut mixture. Add remaining batter and remaining nutty filling.
Bake at 375 degrees for 35 minutes.