1/2 box old fashioned graham crackers
2 sticks butter
1 cup dark brown sugar
2 cups shredded coconut
2 large bags chocolate chips
1 cup chopped peanuts
2 cans condensed milk
Heat oven to 400 degrees
Thoroughly butter the sides and bottom of a 8 1/2 x 11 inch glass baking dish. Bring butter to room temperature.
Put graham crackers in a paper bag, and crush with a rolling pin till there are no large pieces. In a medium mixing bowl,
combine graham crackers, butter, and brown sugar. Press mixture firmly to bottom only (like a thick crust) of
Sprinkle a thin even layer of coconut. Follow with a thin layer of chocolate chips, then peanuts. Continue
to layer all ingredients till all are used.
Place in center of oven, and bake for 10 minutes. Reduce oven to 325 degrees and continue to cook for 40
more minutes, or till golden brown on coconut.
Allow to cool naturally for 1 hour, then place in refrigerator for at least 4 hours to cool. If possible,
remove entire square, then cut into 3 inch squares.
Olive's Potato Salad
6 medium red potatoes - boiled well with skin
1 tbsp. butter or cooking oil
1 tsp. celery seed
4 hard-boiled eggs
1 1/2 cup mayonnaise
1 Tbsp. Mustard
2 stalks Celery - finely chopped
1 medium yellow Onion - finely chopped
1 tsp. Salt
2 tsp. coarse ground Black Pepper
1 tsp. rubbed sage
Chop Potatoes into smaller cubes. Place in Medium mixing bowl, and toss with butter or oil and celery
seed. Allow to cool completely. With a rubber spatula, gently fold in the remainder of ingredients. Refrigerate for at least
3 hours (or overnight) before serving.
Special Banana Bread
3/4 Cup Real Butter (Cold)
1/2 Cup Milk (or Mocha Mix)
1/4 Cup Brown Sugar
1 1/2 Cup White Sugar
1 1/2 Cup Bananas (or 3 Medium bananas)
2 tsp. Vanilla
1/4 tsp. Almond Extract
1 tsp. Salt
3 Cups Unbleached Flour
1 1/2 tsp. Baking Soda
1/2 tsp. nutmeg
3/4 Cup Raisins (steamed*)
Butter (for pans)
2 - 8x4" Loaf Pans (Small)
Butter pans, then cut wax paper to only cover bottoms of pans. Press on bottom of pan to adhere and push
out air bubbles. In large mixer bowl, cut butter into large chunks. Add milk, sugars, then mix at medium speed for 30 seconds.
Break bananas into large pieces into bowl. Add vanilla, almond, and eggs. Mix on medium speed till air bubbles begin to form
(not frothy). Set aside.
In separate bowl, combine salt, flour, soda, nutmeg, and raisins. Fold dry mixture into wet mixture, just
until combined. Pour half into each pan, and bake for 1 hour in center of oven, separating pans0 3 inches from each other.
Toothpick test may work best.
*Steamed raisins: Place raisins in a small saucepan with 1/4 cup water, and allow to
simmer on med-low stovetop heat for about 15-20 minutes, or just till plumped up.
Zucchini Bread (Alternate to Banana Bread)
Zucchini may be substituted for Bananas. Make the following simple changes:
2 cups shredded Zucchini (remove bananas)
Do not add: Almond Extract, Nutmeg or Raisins.
Bake 4-5 Minutes less.