Banana Oat Cookies

Serves 50 (makes approximately 100 small cookies)

3 cups whole wheat flour 2 tsp baking soda 1 tsp salt 1 Tbl cinnamon 2 cups brown sugar 1 cup regular sugar 1/2 cup canola oil 4 bananas, mashed 1 Tbl vanilla extract approx 1/2 cup water or soy milk 4 1/2 cups oats 1 cup chocolate chips (or dried fruit)

Preheat oven to 325

Mix flour, soda, cinnamon and salt in small bowl. In larger bowl, mix brown sugar, white sugar and oil. Mix until smooth. Add banana and vanilla. Add flour mixture to banana/sugar mixture and blend. Start adding water to the mix until batter is moist and a little liquidy. Add in the oats and stir. Add more water as needed until batter is cookie consistency. Add in chocolate chips and/or dried fruit. Place Tbl size cookie onto cookie sheet lined with parchment, flatten with fork and sprinkle with raw sugar. Bake 15 minutes or until light brown edges.

Banana Bread Pudding with Vanilla Glaze

Serves 50

40 cups day old bread, cubed (combination of croissants and pastry work well) 10 cups milk 10 eggs 1 stick butter, melted 2 cups granulated sugar 2 cups brown sugar 2 Tbl vanilla 2 Tbl cinnamon 6 cups mashed bananas 2 cups raisins

Preheat oven to 350. Divide bread cubes into 2 full size catering pans. In large bowl: mix 5 eggs, 1 cup granulated sugar, 1 cup brown sugar, 1 Tbl vanilla, 1 4) Tbl cinnamon and 3 cups mashed banana. Mix well. Add 5 cups milk to mixture and pour over 1 pan of bread cubes. Mix remaining, 5 eggs, 1 cup granulated sugar, 1 cup brown sugar, 1 Tbl vanilla, 1 Tbl cinnamon and 3 cups mashed bananas along with 5 cups milk and pour over 2nd pan of bread cubes. Sprinkle 1 cup raisins over each pan. Mix all ingredients well and let soak for 20 minutes

Bake for 45 minutes. Cool for 10 minutes and drizzle with vanilla glaze.

Vanilla Glaze: 4 cups powdered sugar 2 tsp vanilla 1/2 cup milk

Whisk all ingredients until smooth. Drizzle over warm bread pudding.