1. Melt butter in a medium skillet. Stir in brown sugar, orange juice, rum (if used), and cinnamon. Bring to a boil; cook and stir over medium-high heat for several minutes, or until mixture is reduced by about one quarter. Sauce will be slightly syrupy. , 2. Peel bananas, split in half lengthwise, then cut into 1-1/2-inch pieces, or slice bananas crosswise into 1-inch chunks. Add bananas to sauce in pan. Cook bananas just enough to heat through, basting with sauce. Do not overcook, or bananas will be mushy. , 3. Spoon bananas and sauce over ice cream or cake. Serve immediately. , * Timesaver Tip: Recipe can be prepared up to 4 hours ahead. Just before serving, reheat sauce and add bananas. , Variation: Split 3 bananas lengthwise, then cut in half. Follow directions above, adding 2 tablespoons whipping cream or half-and-half along with ingredients in step 1. Arrange 3 banana slices per serving on dessert plates. Spoon on sauce. Garnish with mint sprig. , Microwave Version 1. Place butter in a 9- or 10-inc
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Baked Cranberry Apples Ingredients
8 large tart apples , 1 orange , 1/2 cup pecans -- toasted , 4 tablespoons butter -- melted , 1 cup cranberries , 1/3 cup maple syrup or honey , 1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Slice tops from apples. Carefully remove cores, taking care not to cut through to bottoms. , 2. Peel skin from orange, leaving the bitter white membrane. Dice orange peel. Juice orange. Discard membrane. Coarsely chop pecans. Drizzle 2 tablespoons of the melted butter in the bottom of a 9- by 12-inch baking dish. In a small mixing bowl combine cranberries, orange peel, orange juice, pecans, remaining butter, maple syrup, and cinnamon. , 3. Place 1/8 of the mixture into each cored apple. Put apples into baking dish. Cover pan with aluminum foil. Bake for 20 minutes. Remove foil and bake until a knife inserted in the side of apples meets no resistance (5 minutes). Apples will be tender but should still hold their shape.
Place a 1-pound wedge of Brie on an ovenproof serving platter with a 1-inch-deep rim.. Bake in a preheated 350 degree F oven until softened and slightly runny (20 minutes). , Serve with crackers. , Nutr. Assoc. : 202 0
1. Preheat oven to 375 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter and stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix or butter will melt. Add egg white, vinegar, and enough of the ice water to form 8 small balls of dough. Wrap each in plastic wrap and refrigerate for 10 minutes. , 2. In a saucepan over medium-high heat, combine cranberries, apples, apple juice, currants, and maple syrup. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with cinnamon and lemon rind. Cook, stirring frequently, until mixture thickens. Remove from heat and let cool 10 minutes. , 3. Lightly flour a counter or breadboard. Roll each ball of dough into a 6-inch circle and press into a 4-inch tart pan (preferably one with fluted edges). Fill two thirds full with cranberry filling and sprinkle with ground
1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides. , 2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. , 3. Combine flour, baking powder, and salt. , 4. Add dry ingredients to batter alternately with milk. , 5. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.) , 6. Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily. , 7. With a serrated knife, cut off and discard the rounded tops of cakes. Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit. , * Timesaver Tip: Cake batter can be
1. Preheat oven to 375 degrees F. In large bowl of electric mixer, beat eggs, oil, and vanilla until well combined. , 2. Combine flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt, stirring to combine thoroughly. Add to egg mixture and stir to blend. Stir in apples and nuts. , 3. Spoon batter into a greased 9- by 13-inch baking pan, or a 10-inch fluted or plain tube pan. , 4. Bake until a skewer inserted in center comes out clean (30 to 40 minutes, or 40 to 50 minutes if using a tube pan). Cool 30 minutes in pan on rack before cutting. , * Timesaver Tip: Batter can be made ahead and frozen before baking. Line a 9- by 13-inch pan with heavy-duty foil and add batter. Freeze, uncovered, until frozen solid. Remove from pan; wrap tightly. For tube pan, spoon batter into unlined greased pan, wrap pan tightly with heavy-duty aluminum foil, and freeze. Label and date package. Freeze at 0 degrees F up to 4 weeks. To bake, peel off foil; put batter in greased pan. Bake in preheated 375 degrees F ove
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