---------- Recipe via Meal-Master (tm) v8.02
  Categories: Bread, Chocolate
       Yield: 6 sandwiches
 --------------------------------HONEY BREAD--------------------------------
    0.75 c  Strong Tea, hot
    0.75 c  Packed Brown Sugar
    0.33 c  Honey
    2.00 c  Unbleached All-Purpose Flour
    1.50 ts Baking Soda
 -------------------------------BANANA FILLING-------------------------------
    6.00 oz Banana, ripe
    1.00 ts Lemon Juice
            Chocolate Sprinkles
   Honey Bread: Butter and flour a 8 1/2x4 1/2x2 1/2 loaf pan. Preheat oven
   to 350oF. Divide tea between 2 small bowls. Stir brown sugar into one until
   dissolved. Stir honey into the other until blended. Set both aside. In a
   medium bowl, combine flour and baking soda. Mix well. Stir in sugar mixture
   until blended. Quickly stir in honey mixture. Pour into pan. Bake at 350oF
   for 40-45 minutes until skewer inserted in center comes out clean. Cool in
   pan set on rack 10 minutes. Remove from pan. Cool on rack.
   Filling: In a medium bowl, mash banana with lemon juice.
   To Assemble: Trim off ends of bread. Cut remaining loaf into slices 1/2
   thick. Cut each slice into a floral shap with a 1 3/4 to 2 cookie cutter.
   With a sharp paring knife or very small round cookie cutter, cut a 1/2
   round hole in the center of half the flowers, forming “doughnut” shapes.
   Spread solid bread flowers with filling. Top with “doughnut” slices. Fill
   hole with chocolate sprinkles. Serve at once.
   Source: Victoria Magazine, June 1994 Typed by Katherine Smith Cyberealm BBS
   Watertown NY 315-786-1120