Banana Ice Cream

3 frozen bananas (1/2 banana per person)
Milk

Peel and freeze ripe bananas.
Just before serving, cut bananas into 1/2" slices.
Place in a food processor or blender and blend,
adding just enough milk to create a thick consistency.
Do not add too much milk or you will get a milk shake,
Serve immediaitely.

From Sweet and Sugarfree Cookbook

Soft Pretzels

4 c. unbleached white flour
2 Tb. vegetable oil
2 Tb. granular yeast
1 1/2 c. lukewarm water
1 egg
Coarse salt (optional)*

Combine two cups flour, oil, yeast and water in a large
bowl and beat with an electric mixer for a few minutes.
Add the remaining flour and knead for 10 minutes ot
until the dough is smooth and elastic.
If the dough is sticky, add a little more flour.
Pinch off pieces of dough and roll into long snakes.
Twist into shape and place on and oiled baking sheet.
Leave the sheet in a warm place for 1/2 hour for the dough to rise.
Brush with the beaten egg and sprinkle with salt or covering of your choice.
Bake at 450 degrees for 15 minutes or until browned.
Yields 30.

Pecan Rolls

1 c. butter (1/2 lb)
2 c. flour
1/2 c. powdered sugar
2 c. chopped pecans or walnuts
1 tsp. vanilla
2 Tb. water

Mix all ingredients, except powdered sugar,
with hands until all are mixed together.
Shape into date size. Chill 1/2 hour or longer.
Bake in a very slow 325 degree oven for 45 minutes
or until light brown.
Roll in powdered sugar when done.