o cool.
Pour caramel ice cream topping into a small bowl
Combine first 4 ingredients in bowl.
Melt butter in a large skillet.
Add bananas; sprinkle in coconut mixture.
Add 2 tablespoons rum.
Cook until bananas are tender (about 3 minutes). Tilt skillet.
Add rest of rum.
Heat slightly and ignite.
When flames subside, spoon bananas over ice cream.
You need a gas stove or stove top heated with gas or propane. Melt butter with brown sugar and place bananas around the sauce. Heat for about 2 minutes.
Pour creme de banana into the pan. Bring back to flame.
Repeat with brandy.
Pour sauce and bananas over ice cream.
Sprinkle with cinnamon.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Simmer brown sugar, butter, rum, liqueur, cinnamon and salt in a large saute pan over medium heat. Cook until thickened, about 8 minutes, whisking occasionally.
Add bananas and simmer until warmed through, about 1 minute.
Take off of the heat and stir in pineapple.
To Assemble:
Cut shortcakes in half horizontally. Coat cut sides of each shortcake with Foster sauce. Place bottoms on serving dishes, cut side up, then top with fruit mixture, ice cream, nuts and remaining shortcake halves.
In a large skillet, over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves.
Add bananas, stirring gently until bananas begin to soften and brown.
Carefully add rum and liqueur, cooking until rum is hot.
Tip pan slightly and ignite rum.
When flames subside, remove bananas from pan and serve 4 pieces of banana with 1 scoop of ice cream Generously spoon warm sauce over top and serve immediately.
and half of the heavy cream. Using high heat; bring to
tove when you begin this recipe. Flambe is fun, but we
Scoop ice cream into 2-3 individual serving
minutes.
Divide the bananas between the two skillets and
sauce).
Add the bananas and spoon some sauce over
In a large bowl, combine ice cream with honeycomb chocolate. Return to freezer container. Freeze for at least 2 hours until firm.
Preheat a grill plate on high. In a small bowl, combine butter, honey and cinnamon. Brush over bread and bananas.
Grill bananas until golden and starting to caramelize. Transfer to a plate. Grill bread for 3-4 mins each side, until crisp and golden.
Serve bread topped with bananas, strawberries and ice cream. Drizzle with extra honey.
In chafing dish, flambe pan or large skillet.
Melt brown sugar and butter; add bananas.
Roll bananas in melted sugar and butter. Sprinkle with cinnamon, then saute until tender.
Add banana liqueur and warm a few seconds and flambe.
Baste bananas until flame is out.
Serve banana slices and sauce over ice cream.
Serve immediately.
Yields 6 servings.
Combine the butter, sugar and cinnamon in a flambe pan or skillet.
Place the pan over low heat on top of stove.
Cook, stirring until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When bananas begin to brown, add the rum.
Continue to cook sauce until rum is hot, tip the pan slightly to ignite the rum.
When flames subside, lift the bananas out of the pan and place 4 pieces over each portion of ice cream. Spoon warm sauce over top of ice cream.
Serve immediately.
In a large nonstick skillet melt butter over medium- low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg until blended. Add bananas and pecans: cook stirring gently until bananas are glazed and slightly softened, about 2-3 minutes. Remove from heat and stir in extract. Serve with ice cream. Serving is 1/3 cup banana mixture with 1/2 cup ice cream.
nto a large bowl. Peel bananas and mash with a fork
Bananas foster mix: Add all ingredients except
Melt the butter in a crepe pan or skillet.
Stir in the brown sugar.
Cook over low heat for 5 minutes.
Cut the bananas in half, lengthwise, then cut crosswise.
Add to the pan, cooking until the bananas are brown on all sides.
Add the liqueur and rum and set aflame.
Pour over six servings of ice cream and serve.
o 5 minutes.
Place bananas, cut-side down, in brown
Combine the ice cream, rum, and raisins. Spoon into a metal container and cover with plastic wrap. Freeze for 2 hours, until firm.
Melt the butter in a heavy-bottomed skillet over medium-high heat. Cook the banana for 1-2 mins on each side, until golden. Divide between serving plates.
Cook the sugar in the pan for 3-4 mins, until caramelized. Remove from the heat and stir in the cream.
Drizzle the sauce over the bananas and serve with ice cream.