Sauteed Bananas In Praline Sauce With Vanilla Ice Cream Recipes

Steps:

• In a large saute pan, add the butter and melt it over medium-high heat. Add the bananas and saute until they begin to caramelize. Add the orange juice, sugar and salt and cook an additional 1 to 2 minutes. The bananas should be nicely browned, and the orange juice and sugar will have formed a glaze. (If needed, add a tablespoon of water.) Serve on a dessert plate with a tablespoon of Tangy-Sweet Cream.;
• In a medium bowl, mix all the ingredients until creamy and smooth.

Steps:

• Heat 1 tablespoon butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of bananas, cut sides down first, turning over once, until golden, 1 1/2 to 2 minutes total. Transfer with a slotted spatula to 2 dessert bowls. Heat 1 tablespoon butter and sauté remaining bananas in same manner, transferring to 2 more bowls.
• Melt remaining 2 tablespoons butter in skillet over moderate heat, then add brown sugar, cream, cardamom, and a pinch of salt and simmer, stirring occasionally, until sauce is slightly thickened, about 2 minutes. Remove from heat and stir in lime juice.
• Spoon sauce over bananas and ice cream.

Steps:

• Heat the grill to medium.
• Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.
• Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.
• In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.
• Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.

Steps:

• Preheat oven to 400 degrees F.
• Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool.
• Begin other recipes in your menu while pastry bakes.
• When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.

Steps:

• Split the half vanilla bean lengthwise and scrape out the seeds. Put the seeds, pod halves, milk, cream, spices and brown sugar in a heavy-bottomed, medium saucepan. Scald the mixture over low heat. Remove from heat, and let the mixture steep for 1 hour. While the mixture is steeping, reduce the maple syrup by 1/3 over medium-low heat.
• Combine the egg yolks and salt in a large bowl and whisk just to blend. Bring cream mixture back to a simmer. Dissolve the reduced syrup into the hot milk mixture.
• While gently whisking the yolks, drizzle in the hot cream/syrup mixture so the yolks are gradually warmed. Return the mixture to the saucepan and cook over medium heat stirring constantly with a wooden spoon. Be sure to continuously scrape the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil.
• Strain the custard through a fine sieve. Press out all the liquid in the vanilla bean and discard bean. Stir in the bourbon and maple extract. Place the bowl with the custard into a large bowl of ice. Let it cool, stirring occasionally.
• Transfer mixture to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.
• Once frozen, mix in walnut brittle and serve.
• Combine the sugar and water in a medium saucepan over high heat and cook until it reaches a deep amber color. Meanwhile cover a baking sheet with cooking spray. Remove from heat, stir in the walnuts and pour onto sprayed baking sheet. Let sit until hard and crack into desired pieces.

Steps:

• Combine the eggs, vanilla, sugar and salt in a blender and mix for a few minutes. Add the milk and half the cream, blend, and then add the rest of the cream until mixed and smooth. Transfer to a tabletop ice cream machine and process for 20 minutes. Freeze overnight in an airtight container.

Steps:

• Melt the butter in a heavy saucepan.
• Stir in the brown sugar.
• Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
• Continue boiling for a minute, stirring constantly.
• Remove the pan from the heat and allow the mixture to cool slightly.
• Stir in the rum, maple extract and pecans.
• The sauce will thicken as it cools.
• Serve slightly warm over good quality vanilla ice cream.
• Should there be any left over, store it covered in the fridge.

Steps:

• Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add 2 tablespoons sugar; stir until the sugar melts, 1 to 2 minutes. Add half the banana slices; let sit, shaking pan occasionally, until bananas are lightly golden on bottom, 1 1/2 to 2 minutes. Turn bananas over; cook 1 minute more. Remove from heat; add 2 tablespoons bourbon. Cook 30 seconds to cook off alcohol. Transfer to single layer on plate to cool. Repeat with remaining ingredients. Cool before filling Banana Cake.

Steps:

• Melt butter. Dissolve cornstarch in water. Add to skillet. Add brown sugar and raisins.
• Boil for 2 minutes, stirring constantly.
• Remove from heat, add lemon juice.
• Slice bananas and stir into mixture. Serve immediately. (Do not cook the bananas.).