Branana Bread (1975); Lizzies (1973)

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BRANANA

   A nice blend of "bran" and "banana."  There are over 100 Google hits.

   December 1975, SOUTHERN LIVING, pg. 149, col. 3:
   BRANANA BREAD
1/4 cup shortening
1/4 cup sugar
1 egg, beaten
1 cup raisin bran
1 1/2 cups mashed ripe banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup chopped pecans or walnuts
   Cream shortening and sugar; add egg, and beat well.  Stir in raisin bran,
banana, and vanilla.  Combine remaining ingredients; add to banana mixture,
stirring only until dry ingredients are moistened.
   Spoon batter into a well-greased 9 1/2- x 5 1/4 x 2 3/4-inch loafpan.
Bake at 350 degrees for 1 hour or until bread tests done.  Let stand 5 minutes;
turn out on rack to cool.  Yield: 1 loaf.
Mrs. W. J. Wallace,
Houston, Texas.

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LIZZIES

   Google has both "Georgia Lizzies" and "Texas Lizzies."  Not in DARE.


   December 1973, SOUTHERN LIVING, pg. 162, col. 2:
   LIZZIES
2 pounds candied cherries
2 pounds candied pineapple
1 pound dark raisins or chopped dates
1 pound white raisins
6 cups chopped pecans
6 or 6 1/2 cups all-purpose flour, divided
1/2 cup butter
1 1/2 cups brown sugar, firmly packed
4 eggs
1 cup pineapple juice
3 tablespoons milk
1 teaspoon ground cinnamon (optional)
1 teaspoon ground allspice (optional)
1 teaspoon ground nutmeg (optional)
1 teaspoon ground cloves (optional)
3 teaspoons soda
   Cut fruit into small pieces.  Combine fruit and nuts; dredge in 1 cup
flour and set aside.
   Cream butter and sugar; add eggs one at a time, beating well after each
addition.  Add pineapple juice, milk, and dry ingredients; mix well.  Add fruit
and nuts.  Work well with hands so fruit is well mixed.  Drop teaspoonfuls
onto greased cookie sheet.  Bake at 275 degrees for 12 to 15 minutes.  Yield: 24
dozen.
Mrs. Guy Bryan,
Poteet, Texas.