Strawberry Firecracker Banana Wobblers Recipes

STRAWBERRY FIRECRACKER BANANA WOBBLERS

Steps:

• Mix strawberry gelatin with boiling water in a bowl until gelatin has dissolved. Stir in cold water and refrigerate until gelatin is thick but not fully set up, about 15 minutes.
• Place about 2 tablespoons of thickened gelatin into the bottom of each juice can. Center a banana half, cut side down, into the center of each juice can and spoon remaining gelatin around the banana, filling the cans up to the top. Chill cans until the gelatin is firm, about 2 hours.
• To serve, dip each can up to the rim in hot water to loosen the gelatin; invert cans onto a serving plate and puncture the bottom of the can to allow air in. Lift the cans from the desserts and insert a red licorice string into the center of each dessert to resemble a fuse.

STRAWBERRY-BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan.
• Roughly chop 1/2 cup of the walnuts, and finely chop the remaining 2 tablespoons, keeping them separate.
• Whisk together the flour, sugar, roughly chopped walnuts, baking powder, cinnamon, nutmeg and salt in a medium bowl.
• Whisk together the oil, eggs, vanilla and zest. Fold in the bananas and strawberries. Fold the oil mixture into the flour mixture until just combined (it's OK if there are some lumps). Transfer the batter to the prepared pan, and sprinkle the top with the finely chopped walnuts.
• Bake until the bread is golden brown and a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days.

STRAWBERRY-BANANA WHIP

Steps:

• Combine all the ingredients in a blender and blend until smooth. Chill or serve immediately.

STRAWBERRY FIRECRACKER BANANA WOBBLERS

Steps:

• Mix strawberry gelatin with boiling water in a bowl until gelatin has dissolved. Stir in cold water and refrigerate until gelatin is thick but not fully set up, about 15 minutes.
• Place about 2 tablespoons of thickened gelatin into the bottom of each juice can. Center a banana half, cut side down, into the center of each juice can and spoon remaining gelatin around the banana, filling the cans up to the top. Chill cans until the gelatin is firm, about 2 hours.
• To serve, dip each can up to the rim in hot water to loosen the gelatin; invert cans onto a serving plate and puncture the bottom of the can to allow air in. Lift the cans from the desserts and insert a red licorice string into the center of each dessert to resemble a fuse.

STRAWBERRIES AND BANANAS

Steps:

• Place sugar, water and corn starch in sauce pan.
• Let come to a boil and stirring constantly boil until it becomes almost clear.
• Add jello and let cool.
• Slice strawberries and bananas and add the syrup.
• a tsp of vanilla or almond flavoraing can be added.

STRAWBERRY BANANA CREPES

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, milk and eggs. Cover and refrigerate for 1 hour., In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. , Repeat with remaining batter, add butter to a skillet as needed. When cool, stack crepes on paper towels with waxed paper in between., In a large bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoonfuls on each crepe; roll up. In a large bowl, combine topping ingredients; spoon with crepes.

STRAWBERRY BANANA FLUFF

Steps:

• In a bowl, combine the banana, sliced strawberries, marshmallows and peanuts. Fold into whipped topping. Place into two small serving dishes. Garnish with strawberries. Serve immediately.