Sunrise Bananas & cream pancakes

2 1/2 c. Flour
2 lg eggs
2 Tbsp. Sugar
3 c. Water
4 ripe bananas mashed
1 1/2 c. Cream

Directions:
Combine all ingredients together, and remember pancake batter should still have some lumps! . Then add it to your griddle pan and wallah You have pancakes. Serve with syrup!

Serves: 4

Monkey French toast

4 slices bread
1/3 c. Milk
1 tsp. Banana extract
1/8 tsp. Cinnamon
1 lg. Egg

Direction: pour milk, egg, banana extract, cinnamon.
Then drench the bread into batter, and add a little bit of oil to your fry pan. And cook & serve with syrup!

Serves: 4

pineapple-raisin- pecan crumble

6 c. Crushed pineapples
6 c. Raisins
6 c. Pecans
6 c. Coconut flakes
1/2 - 1 c. Sugar, to taste
1-3 tsp. Lemon juice
1-3 Tbsp. Cornstarch, depending on the juiciness of the fruit
1 tsp. Ginger

Crumble:

1 c. Flour
8 Tbsp. Butter
1/2 c. Brown sugar
1 tsp. Baking powder
1/4 tsp. Salt
1/2 tsp. Cinnamon

Oven temperature:

Preheat oven to 375

Fruit filling:

 If needed, dice the fruit into bite-sized pieces. Toss the fruit with sugar, lemon juice, cornstarch, and any spices. Use more sugar and less lemon juice when cooking with tart fruits pour fruit filling into baking dish.

Crumble direction:

Bake the crumblefor 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch. Let the crumble cool for at least 15 minutes before eating. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

How to store fresh herbs

Flower bouquet method:

Fresh herbs are like fresh flowers-- they need water to. First you to trim the stems every 1-2 days for best results. This little extra effort can only mean  that your herbs stay fresh for over two weeks. If your working with Basil or Mint, its best to keep the herbs at room temperature. Mint will thrive on the windowsill. Cilantro & Parsley prefer colder temperatures. Best to cover the tops of herbs with loose plastic bag and refrigerate them ( like I have demonstrated in the video). Keep them on the door compartment will provide the most optimal temp, since its the warmest part of the fridge.

Wrapping method:

Another way of storing your herbs. Just wrap fresh herbs in a wet paper towel & store them in a resealable plastic bag. The reason behind this is to keep the herbs in a moist -- not wet-- environment. You should check on them every couple of days,  and if the paper towel feels dry you can. Either spray the bag with a bit of water or  rewrap the herbs in a new moist paper towels. Place them in your crisper or the door compartment for best results. This method works well for herbs like Cilantro & Parsley. This method can be used with any herbs. If your dealing with rosemary or thyme a more subtle approach should be practiced. As these woodier herbs tend to mold if around too much water-- be sure that the paper towel aren't too moist & check on the every couple of days.

"Green" wrapping method: 

This method is like the the wrapping method, except using a dish towel. But avoid using the plastic bag & paper towel.
And store them in the crisper, you should check on it every couple of days to make sure  the towel hasn't dried out.