Sift flour and salt into a bowl. Using a pastry blender, cut in 2/3 of the shortening until the mixture resembles very fine crumbs. Cut in the remaining shortening coarsely. Do not overwork. Sprinkle with cold water, and stir with a fork until it clumps together, adding more water if necessary. Squeeze into a ball, then roll out on a floured board. Transfer to a 9-inch pie plate.
Preheat oven to 350F. Combine dry crust ingredients first to ensure good mixture, add in melted butter mixing with a fork until everything is moistened. Press mixture into a 10" springform pan, bringing a uniform thickness throughout and then up the walls. Bake on middle rack for 8-10 minutes. I place a cookie sheet 1 rack under in case of dripping. Leave oven on.
Place bananas on a foil lined cookie sheet on the middle rack of the oven. Bake at 350F till the top turns almost black (about 10 minutes) take them out and turn them over and continue baking until that side also turns black (about another 10 minutes). When finished roasting, remove from oven, allow cooling.
Contributed by Eugene Hasse, Woods Cross, UT
Contributed by Carol Wasserman, Chappaqua, NY
Should make 24 coconut balls, but you can make them smaller or larger and change the quantity.
Contributed by Coleen Shaull, West Bloomfield, MI
Makes about 32 cupcakes.
Contributed by Katie Hanson, Davenport, IA from a 1960s church cookbook in North Dakota
These two recipes come from Lilla Woodham, a seasoned Equal Exchange Customer Service Representative who, prior to coming to Equal Exchange, worked for 11 years as a baker in fine food establishments in the Boston area.
Contributed by Hollye Schwartz, San Antonio, Texas
From "Simply in Season" by Cathleen Hockman-Wert and Mary Beth Lind. Copyright 2005 by Herald Press, Scottdale, PA 15683. Used by permission. For ordering information call 1-800-759-4447.
Yields 30-35 1.5 inch servings