=&0=&=&1=& 4 tbsp. butter1/4 teaspoon. cinnamon4 bananascut in half lengthwise1 cup(s) brown sugar4 tbsp brandyvanilla ice cream & chocolate topping,1/4 cup(s) rum Melt butter in panadd sugarcinnamon and brandystir to mix until sugar is meltedadd bananas saute until soft. Add rumallow to heatingnite (flamb?) until rum is burned out. Place 2 halfs per dish and spoon sauce over bananasadd 2 scoups of ice cream per dishtop with chocolate sauce.
=&0=&=&1=& 3/4 pound Italian Turkey Sausage5 1/2 cup(s)s chopped onion4 cloves garlicminced1/2 cup(s) Burgundyor other dry red wine2 tablespoons red wine vinegar1/8 teaspoon crushed red pepper2 stewed tomatoesundrained and chopped1 4 ounce can tomato paste1/4 cup(s) chopped fresh parsley1/8 teaspoon pepper1 1/2 cup(s)s nonfat ricotta cheesevegetable cooking spray12 lasagna noodlescooked1 cup(s) provolone cheeseshredded Cook turkey sausage in a large saucepan over medium heat until brownedstirring to crumble sausage. Drain; wipe drippings from pan with a paper towel. Return sausage to skillet. Add onion and garlic; saute 5 minutes. Add Burgundy and next 4 ingredients; stir well. Coverreduce heatand simmer 10 minutes. Remove from heatand set aside. Combine parsley and next 3 ingredients; stir welland set aside. Spread 1/2 cup(s) tomato mixture in bottom of a 13-x 9- x 2-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixturetop noodles with 2 cup(s)s tomato mixturehalf of the ricotta cheese mixtureand 1/3 cup(s) shredded provolone cheese. Repeat the layersbeginning and ending with noodles. Spread the remaining 1 1/2 cup(s)s tomato mixture over noodlesand sprinkle with the remaining 1/3 cup(s) provolone cheese. Cover and bake at 350 degrees for 20 minutes. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.
=&0=&=&1=& 1 1/2 cup(s)(s) Milk 1 cup(s)(s) Brown Sugar 2 tablespoon(s) Cornstarch 2 large Egg Yolks 2 tablespoon(s) Butter 1 large Baked Pie Shell 0 bunch Meringue Heat 1-cup(s) milk with sugar until well dissolved. Add well-beaten egg yolks and cook 2 to 3 minutes. Stir in cornstarchwhich has been dissolved with other half of milkand cook in double boiler until thickstirring constantly. Remove from heat and add butter. When coolpour in baked pie shell and cover with meringue.
=&0=&=&1=& 2 cup(s)s sugar1 tablespoon butter2/3 cup(s) milk2 squares unsweetened chocolate1 teaspoon vanilla To prepare this Chocolate Cream Candy Recipefirst put butter into granite saucepan; when meltedadd sugar and milk. Heat to boiling-point; then add chocolateand stir constantly until chocolate is melted. Boil thirteen minutesremove from fireadd vanillaand beat until creamy and mixture begins to sugar slightly around edge of saucepan. Pour at once into a buttered pancool slightlyand mark in squares. Omit vanillaif desiredand addwhile cookingone-fourth teaspoon cinnamon.
=&0=&=&1=& 1/4 cup(s) rum1/4 cup(s) apple juice1/2 cup(s) light brown sugarfirmly packed1 1/2 tbsp melted unsalted butter2 teaspoon flour1 tbsp heavy cream1-inch piece of fresh gingergrated2 egg yolksGrated zest of half a lemon1/2 cup(s) whole almondstoasted and chopped8 -10 datesfresh or driedpittedcut into 1/2-inch pieces4 large applesAdditional melted butter for brushing the pan and the apples. Preheat the oven to 350 degrees.Butter a 9-inch baking dish. Add 1/4 cup(s) rum and 1/4 cup(s) apple juice.Stir together the brown sugar1 1/2 tablespoons melted butterflourheavy creamgrated gingeregg yolks and lemon zest.Add the chopped almonds and dates.Using an melon ballerremove the stem end of the applethen dig out the core. Be sure to remove all membranes and seeds. With a vegetable peelerremove a 1-inch strip of the peel from around the top of the cavity.Stuff cavities to the top with date fillingbut do not overfill. Brush the exposed flesh of the apples with melted butter then set them in the baking dish.Bake the stuffed apples for about 30 minutes until the apples are cooked through. Baste with the juices occasionally as they cook.(Depending on the apples that you usethe time can vary. Check them by piercing the flesh with a sharp knife). If the filling is browning too quicklycover the baking dish loosely with foil while the apples finish baking.Remove from oven and serve the apples warm with a small pitcher of cold heavy cream.
=&0=&=&1=& Vegetable cooking spray1/4 cup(s) Graham cracker crumbs16 oz Cream cheese1 can sweetened condensed milk4 ea egg whites1 ea egg1/3 cup(s) lemon juice from concentrate1 teaspoon vanilla extract1/3 cup(s) unsifted flour1 cup(s) fresh assorted fruit Preheat oven to 300 degrees F. Spray bottom of 8-inch springform pan with cooking spray; sprinkle crumbs on bottom of pan. In mixer bowlbeat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg whiteseggLemon and vanilla; mix well. Stir in flour. Pour into prepared pan. Bake 50 to 55 minutes or until center is set.Cool. Chill. Serve with fruit. Refrigerate leftovers.
=&0=&=&1=& 1 cup(s) flour1 teaspoon baking powder1/4 teaspoon salt1/4 cup(s) butter1 cup(s) firmly packed brown sugar1 egg1 teaspoon almond extract1 cup(s) shredded coconut Preheat oven to 350 degrees. Spray an 8 x 8 inch baking pan with Watkins Cooking Spray. Combine flourbaking powder and salt; set aside.Melt butter in large saucepan. Stir in brown sugar. Lightly beat in egg and almond extract. Mix coconut with dry ingredients and gradually add to butter-sugar mixture. Spread in pan. Bake 35 minutes or until brown. Cool 10 minuates in pan; remove from pan and cool on wire rack. Cut into 24 bars.