Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Extra-ripe, medium DOLE Bananas, peeled |
| 2 cups | Granola |
| 1½ cup | All-purpose flour |
| 1 cup | Brown sugar, packed |
| 1 teaspoon | Baking powder |
| 1 teaspoon | Ground cinnamon |
| ½ teaspoon | Ground nutmeg |
| ¼ teaspoon | Salt |
| 1 \N | Egg |
| ½ cup | Margarine, melted |
| ¼ cup | Vegetable oil |
| 1 cup | DOLE Raisins |
| ⅓ cup | Chopped DOLE Almonds |
| ½ cup | Powdered sugar |
| 1 tablespoon | Milk |
| \N \N | Candied cherries or colored sugar crystals (opt) |
Place bananas in blender. Process until pureed; use 1 cup for recipe.
Combine granola, flour, brown sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Beat in 1 cup banana, egg, margarine and oil.
Stir in raisins. For each of 3 wreaths, arrange about 16 generous teaspoonfuls dough with sides touching into a ring on greased cookie sheets. Sprinkle with almonds.
Bake in 375'F. oven 15-18 minutes until lightly browned. Cool on baking sheets.
Combine powdered sugar and milk in small bowl until smooth. Drizzle over cooled wreaths. Decorate with candied cherries if desired. Tie with a bow to give as a gift.
Makes 3 wreaths (16 cookies per wreath).