-=> On 02-02-23  16:54,  Mike Powell <=-
 -=> spoke to Dale Shipp about Monthly stats, Jan 2023 <=-


 >  Monthly Statistics, January 2023
 >  Conference participation stats for conference: 172 (Cooking)
 >     Number of participants: 11
 >     Public messages posted: 544, Average number per day = 17.5

 MP> Thanks for posting these.

You're welcome.  I've been doing it for more than 25 years -- before I
was moderator, during my tenure as moderator, and then afterwards.  They
depend on a series of DOS programs written by a fellow in Atlanta, IIRC.

I hope that as the new moderator, you will be here more often and help
restore discussions by your posts and comments.

I think that the servings figure are quite low.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Where Old Bananas Go To Die Bread
 Categories: Bread, Fruit
      Yield: 4 servings
 
      2 c  All-purpose flour
      1 c  Quick oats
      1 c  Brown sugar
      1 ts Baking soda
      2 ts Pumpkin pie spice
  1 1/2 tb Vanilla extract
    1/2 ts Salt
      1 lg Egg
    1/2 c  Applesauce
      5    Bananas (large ripe mashed)
      1 c  Raisin

MMMMM--------------------------TOPPING-------------------------------
      2 tb Quick oats
      2 tb Packed brown sugar
 
  Over-ripe banana can look forward to reincarnation as another
  breakfast snack. A sort of healthy sweet quick bead that I have found
  to be a real office pleaser. The topping gives it that real
  professional look.
  
  Note: This bread can take another cup of add-ins and still hold its
  shape. I will add a sixth banana, dried cranberries, chocolate chips,
  shredded carrots, shredded squash, or apple if I have any around.
  
  Preheat the oven to 350F
  
  Place the raisins in a coffee mug and add hot water to plump them.
  
  In a mixing bowl mash the bananas and them cream apple sauce and
  sugar.
  
  Add the egg, beating well.    Mix in the extract.   Combine flour,
  baking soda,pumpkin pie spice, and salt; gradually add to the creamed
  mixture. Add the quick oats.    Drain the water off the raisins and
  add them to the cake mix.
  
  Pour into a greased 9 by 5 by 4 loaf pan.   Combine topping
  ingredients; sprinkle over the batter.
  
  Bake at 350F for 23-30 minutes or until a toothpick inserted near the
  center comes out clean.  Cool for 10 minutes before removing from pan
  to a wire rack.
  
  By: Iron Chef Artemslore
  date: Sep 22, 2005
  SERVES: 1
  
  From: Burton Ford                     Date: 03-17-10
  Cooking
 
MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:23:34, 03 Feb 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01