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    2 Recipes

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    These are always moist and tasty! This was one of the recipes that convinced my boyfriend to become my husband 37 years ago. The secrets to making these especially wonderful are make sure your bananas are so ripe they are black and having them mashed and frozen is even better, and make sure you freeze the muffins before you eat them so that their moisture distributes through the whole muffin. TIP: The bananas at minimum need to have black spots on the peels but letting them ripen to all black is best since that is when they are at their sweetest. Since it is difficult to get the right amount of bananas ripe at the same time, peel and individually freeze them in a container until you get enough of them or enough time to make your muffins. Bananas that are black on the outside, mushy and slimy on the inside, or that have been frozen are perfectly fine to use in baking--they are not spoiled!

    Recipe #473647

    This was a recipe my mother, Nellie, made often beginning over 50 years ago but I've never come across anyone else who makes it! The only difficult part is having juicy fresh peaches to put into it, so July & August are the perfect time to make it when peaches are abundant. This is best made ahead of time several hours but the really hard part is letting is set in the fridge that amount of time and not eating ALL of it immediately! You'll find out, it addicting.

    Recipe #460994

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