lumicero/recipes-ing2inst huggingface dataset:
Title: No Fail Sugar Cookies
Ingredients:
- 6 flour
- 3 baking powder
- 2 butter
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 salt
Instructions:
1. Cream butter and sugar.
2. Add eggs and vanilla.
3. Mix dry ingredients and add to butter mixture.
4. Mix well.
5. Chill for 1 to 2 hours or see HINT below.
6. Roll to desired thickness and cut into desired shapes.
7. Bake on an ungreased baking sheet at 350 degrees for 8-10 minutes or until just beginning to turn brown around the edges.
8. HINT: Rolling out dough without the mess-rather than wait for the dough to chill, take freshly made dough and place a glob between two sheets of parchment paper.
9. Roll it out to the desired thickness then place the dough with paper on a cookie sheet and pop it in the refrigerator.
10. Continue rolling dough between paper until you have used it all.
11. By the time you finish preparing the dough, the first batch will be chilled and ready to cut.
12. Reroll left over dough and repeat the process.
13. An added bonus is that you aren't adding any more flour to the cookies by rolling them out the old fashioned way.
Title: Nutty Butterscotch Cookies
Ingredients:
- 3/4 butter
- 1/2 powdered sugar
- 1/4 salt
- 1 3/4 all-purpose flour
- 6 pecans
- 1 powdered sugar
- 3 pecans
- 1 milk
- 1/2
- 3 -4
Instructions:
1. Cream all of the butter with powdered sugar and salt till light and fluffy.
2. Blend in flour, mix well.
3. Add butterscotch chips and 1 cup finely chopped pecans.
4. Shape dough, a scant teaspoonful at a time, into balls.
5. Place 1 inch apart on ungreased cookie sheet.
6. Bake in 325 degree oven for 15 minutes or until firm but not brown.
7. Let cool on wire racks.
8. Mix rum glaze ingredients until smooth.
9. You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.
Title: Peanut Pudding Dessert
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 2/3 cream cheese
- 1 confectioners' sugar
- 1 peanut butter
- 1/3 milk
- 1 instant chocolate pudding mix
- 2 3/4 instant vanilla pudding
- 1 chocolate curls
- 1 peanuts
Instructions:
1. In a bowl, cut butter into flour until crumbly.
2. Stir in peanuts.
3. Press into an ungreased 13 x 9 x 2 inch baking dish.
4. Bake at 350 for 16-20 minutes or until lightly browned.
5. Cool on a wire rack.
6. In a mixing bowl, beat the cream cheese, confectioners sugar and peanut butter until smooth.
7. Fold in 1 1/2 Celsius whipped topping.
8. Carefully spread over crust.
9. In a bowl, whisk the milk and pudding mixes for 2 minutes.
10. Let stand for 2 minutes or until soft-set.
11. Carefully spread over cream cheese layer.
12. Top with remaining whipped topping.
13. Garnish with chocolate curls and additional peanuts if desired.
14. Refrigerate until serving.
Title: Fudge Brownie Trifle
Ingredients:
- 18 1/3 water
- 2 egg
- 1/4 instant coffee granules
- 1 -2 instant coffee crystals
- 1 chocolate fudge instant pudding mix
- 4 milk
- 2
- 1
Instructions:
1. Heat oven to 350ºF.
2. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
3. Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules.
4. Spread batter in pan; Bake as directed on box.
5. Cool completely, about 1 hour.
6. Cut brownies into 1-inch squares.
7. Place half of the squares in bottom of 3-quart glass bowl; Make pudding mix as directed on box for pudding, using milk.
8. Pour half of the pudding over brownies in bowl then top with half each of the toffee bits and whipped topping.
9. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
10. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
11. ENJOY! :).
Title: Tub-Tim Grob
Ingredients:
- 1/2 water chestnut
- 1/4 water
- 1/2 tapioca flour
- 1/3 sugar
- 5 coconut milk
- 1/3
Instructions:
1. Take water chestnuts, about 10-15 pieces.
2. Slice each chestnut into half, making two round disks.
3. Make two cuts into the two disks to make 6 equally sized pieces.
4. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well.
5. Drain the chestnuts of any juice.
6. Put tapioca flour in a big bowl.
7. Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour.
8. Scoop the chestnuts into a strainer to get rid of the excess flour.
9. Put it into another bowl.Spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again.
10. Boil a pot of water. When boiling, dump the coated water chestnuts inches The cooked "rubies" will float, scoop them up in a strainer and dump them in ice water.
11. In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave.
12. Divide the rubies into equal amounts and set in two bowls.
13. Pour out water from the bowls.
14. Add half of the coconut milk and half of the syrup to make one serving.
15. Serve with crushed ice in the summer time.
Title: Real Chocolate Chocolate Cake With Ganache
Ingredients:
- 150 butter
- 250 caster sugar
- 200 eggs
- 5 cornflour
- 100 butter
- 200
- 25
Instructions:
1. Preheat the oven to 170 degrees/gas 3.
2. Melt the chocolate in the microwave on low (or in a bain-marie).
3. In a bowl, cream together the butter and 100g of the sugar until light and fluffy. Beat in the egg yolks, one by one, mixing well.
4. In a separate bowl, whisk the egg whites until stiff. Add remaining sugar to them; whisk until thick and glossy.
5. Pour the chocolate into the creamed butter mixture and mix well.
6. Using a metal spoon, fold in the whisked whites and cornflour in two batches.
7. Pour into a lined 20cm cake tin, and bake for approx 40 minutes until set and cooked through.
8. Remove from oven and allow to cool in the tin for 15 minutes, then invert onto a serving plate.
9. For the ganache:
10. In a pan, bring the cream to a boil. Place the chocolate into a heatproof bowl and pour in the cream, mixing well. Mix in the butter and spread ganache over the cake.
11. Allow to cool before serving.
Title: Nana's Welsh Currant Cookies (Frying Pan Cookies)
Ingredients:
- 3 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 1/4 salt
- 2 nutmeg
- 1 sugar
- 1 raisins
- 1 currants
- 6 shortening
- 2 milk
- eggs
Instructions:
1. Heat frying pan to 350°F.
2. Beat together 2 eggs and 6 Tbsps Milk.
3. Add dry ingredients & shortening in a mixing bowl, blend well.
4. Add Egg and Milk mixture to dry ingredients, stir until well mixed.
5. Place plastic on bowl to cover dough & chill dough in refrigerator about 2 hours.
6. On floured board, roll dough in 4 parts to 1/4" thickness.
7. Cut shapes with floured glass or cookie cutter.
8. Fry in electric fry pan until golden.
Title: Maple Johnny Cake
Ingredients:
- 1 1/3 flour
- 2/3 cornmeal
- 3 baking powder
- 3/4 salt
- 2/3 milk
- 1/3 maple syrup
- 1/4 shortening
- 2 eggs
Instructions:
1. Into a bowl, sift together the flour,cornmeal,baking powder and salt.
2. Combine the milk,maple syrup,melted shortening and beaten eggs and add to dry ingredients.
3. Mix well.
4. Bake in an 8"x"8 greased pan for 25 minutes at 425F
5. Serve hot.
6. Most of all-----ENJOY.
Title: Pumpkin Shortbreads
Ingredients:
- 1/2 shortening
- 1/2 vegan margarine
- 1/2 icing sugar
- 1 vanilla
- 1 maple syrup
- 2 pumpkin pie spice
- 1 sea salt
- 1/4 pumpkin puree
- 1 dates
- 1/2
Instructions:
1. Beat the shortening and margarine until creamy.
2. Sift in the icing sugar, and add vanilla and maple syrup. Beat until fluffy.
3. Add the flour, spice and salt and beat inches.
4. Beat in pumpkin until a very sticky dough is formed.
5. Fold in the cranberries.
6. Wrap in plastic and refrigerate 1 hour.
7. Preheat oven to 350F and line sheets with parchment or silicone.
8. For slice-n-bakes: with lightly floured hands and counter, roll the chilled dough into a thick log. Wrap in plastic wrap and freeze 2 hours. Using a sharp serrated knife, slice into ¼”- thick discs.
9. For hand-formed (recommended for cookies with additions): scoop 1 ½-tbsp sized balls of dough and flatten between your palms to ¼” thick.
10. For both: bake 18-20 minutes. Cool 10 minutes on the sheets before carefully removing to a wire rack to cool completely.
Title: Caramel Icing
Ingredients:
- 1 brown sugar
- 1/4 milk
- 4 butter
- 1 vanilla
- 1/8 salt
- 2 powdered sugar
Instructions:
1. In a small pot on low heat, cook brown sugar, cream, and butter until sugar is dissolved, about 3 minutes. Transfer to a mixing bowl.
2. Add vanilla, salt and powdered sugar. Blend on low speed with an electric mixer, until all ingredients are incorporated.
3. Then blend on high speed for about 3-4 minutes or until icing becomes light, fluffy and slightly thickened (it will also be lighted in color.) The more you blend, the lighter and thicker the icing becomes.
4. Spread over cookies, cake or cupcakes. Makes enough icing for one 9- x 13-inch sheet cake.
Title: Coconut Macaroons
Ingredients:
- 8 coconut
- 10 sugar
- 5
- 1
Instructions:
1. Mix coconut, sugar and egg whites together in a saucepan.
2. Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
3. Remove from heat and leave until cold.
4. Divide mixture into 28 mounds, setting them down on a Silpat pan liner.
5. Bake 20 minutes at 350F until pale golden brown.
6. Cool on a wire rack.
Title: Peeps Sunflower Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 marshmallow peeps
- 1 1/3
- 2
- 19
- 1 1/2
Instructions:
1. Prepare and bake cake according to package directions, using two greased and waxed paper-lined 9-inch round baking pans.
2. Cool 10 minutes before removing from pans to wire racks to cool completely; carefully remove waxed paper.
3. Level tops of cake.
4. Spread frosting between layers and over top and sides of cake.
5. Without separating peeps, and curving slightly to fit, arrange chicks around edge of cake for sunflower petals.
6. For sunflower seeds arrange chocolate chips in center of cake.
7. Yield 12 servings.
Title: Crisp Chocolate Chip Shortbread
Ingredients:
- 3/4 butter
- 3/4 powdered sugar
- 1/2 vanilla
- 1/4 flour
- 1 1/3 cornstarch
- 3 salt
- 1/8 sugar
- 1/2
- 3
Instructions:
1. Heat oven to 350. Combine butter, powdered sugar, vanilla and almond extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, cornstarch and salt. Beat until well mixed. Stir in chocolate chips by hand.
2. Pat dough out on ungreased 15 x 10 x 1" jelly roll pan. Sprinkle with large grain sugar. Bake for 15-20 minutes or until edges are lightly browned. Immediatley cut into squares, rectangles or triangles while still warm. Remove from pan to cool.
3. Store in airtight container separated by layers of waxed paper. They can be frozen up to 3 months.
Title: Jolly Lime Thumbprints
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 vanilla extract
- 1 1/2 flour
- 1 1/4 salt
- 1/4 sugar
- 1/3 lime zest
- 1 lime juice
- 1
- 2
- 1 -2
Instructions:
1. cream butter, sugar, egg yolk, and vanilla.together for 2 minutes with mixer on medium speed.
2. reduce speed to low.add flour and salt -- blending well.
3. shape dough into 1" balls.
4. arrange 1" apart on ungreased cookit sheet.
5. make an indentation incenter of each ball, using your thumb or back of spoon.
6. spoon 1/2 tsp of filling into each center.
7. bake at 325 for 12-15 minutes.let stand on sheet for 1 minute.then remove to rack to cool completely.
8. to prepare FILLING:
9. combine first 4 ingredients in small saucepan.
10. heat over medium heat till mixture comes to a bil and begins to thicken --
11. stirring constantly -- remove from heat and stir in food coloring.set aside to cool to room temperature.
Title: Super Easy Boston Cream Cake
Ingredients:
- 1 French vanilla pudding mix
- 3 1/2
- 1
Instructions:
1. Prepare cake mix as directed.
2. Put in 2 9 inch cake pans.
3. While cake is baking prepare pudding as directed. Chill immediately.
4. When cake is completely cooled, this is important, and pudding is set, transfer to serving plate, poke holes in the bottom layer of the cake.
5. Spread all of the pudding on the bottom layer. Do not allow the pudding to run down the sides. It will melt when frosting is added.
6. Place top layer on.
7. Heat frosting in microwave approx 30 secs. stir, heat again until it runs off of spoon, but not steaming, you do not want this too hot.
8. Starting in the center of the cake, pour in a circular motion to cover the top of the cake. spread around to cover tope of cake. as frosting cools it will firm up. Once the top is covered, drizze remaining frosting on the outer part of the cake to allow some to slide down the sides.
9. Cool approximately 1 hour, serve.
Title: No-Bake Chocolate Crackles
Ingredients:
- 3 graham crackers
- 2
Instructions:
1. Line cookie sheet with waxed paper. In 2-quart microwave-safe bowl, heat chocolate in microwave oven on High 1 to 1 1/2 minutes or until melted, stirring once. Add cereal and crackers. Stir until coated.
2. Drop mixture by 1/3 cups onto lined cookie sheet. With fingertips, shape mixture t form rounded mound if necessary. Refrigerate cookies 30 minutes. Store cookies in tightly covered container at room temperature.
Title: Berry Pizza
Ingredients:
- 4 part-skim ricotta cheese
- 1/3 raspberries
- 1 blackberry
- 1 strawberry
- 1 blueberries
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Place tortillas on a baking sheet and top each with a tablespoon of jam, spreading it almost to the edge.
3. Bake until tortilla is crisp, about 10 minutes.
4. Remove and cool to room temperature.
5. Spoon 1/4 cup of ricotta over each tortilla, spreading it almost to the edge.
6. Divide the berries among the tortillas, making alternating rows of raspberries, blackberries, strawberries, and blueberries.
7. Brush tops with remaining jam.
8. Serve immediately, cutting into wedges like a pizza.
Title: Lemon Icebox Pie
Ingredients:
- 1 1/2 graham cracker crumbs
- 2 ground cinnamon
- 1/4 unsalted butter
- 2 sweetened condensed milk
- 4 lemon juice
- 1/2
Instructions:
1. To make the crust: In a medium bowl, blend together the crumbs, cinnamon, and butter using a handheld mixer until fully incorporated.
2. Scrape the mixture into a 9-inch pie pan.
3. Press the mixture firmly onto the base and up the sides of the pan, forming a uniform crust about 1/4-inch thick.
4. Refrigerate until ready to use.
5. To make the filling: In a medium saucepan, preferably nonstick, whisk together the milk, egg yolks, and lemon juice until smooth.
6. Cook the custard over medium heat until very hot to the touch, about 10 minutes, stirring occasionally with a wooden spoon.
7. Do not allow to boil.
8. Strain the custard through a sieve into the prepared pie shell.
9. Refrigerate uncovered at least one hour, or until set.
10. Cover with plastic wrap and chill completely, at least another hour.
Title: Vegan! Raspberry Blackout Cake With Ganache-Y Frosting
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 soymilk
- 1 1/2 canola oil
- 1/2 vanilla extract
- 1 sugar
- 2 fresh raspberry
- 1 1/4
- 3/4
- 6
- 10
Instructions:
1. In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
2. Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
3. Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
4. When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.
Title: Apple Cake W/ Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 salt
- 2 cinnamon
- 4 granny smith apples
- 8 cream cheese
- 3 butter
- 1 1/2 powdered sugar
- 1/8 salt
- 1 vanilla
Instructions:
1. Stir together first 4 ingredients in a large bowl until well blended.
2. Combine flour and next 3 ingredients. Add dry mixture to the butter mixture, stirring until blended. The mixture will be very thick.
3. Stir in apple slices. It hardly seems like enough batter to coat the apples, but bakes up beautifully.
4. Spread batter into greased 9x13 pan and bake at 350 for 45 minutes.
5. For the frosting, beat cream cheese and butter until creamy.
6. Gradually add sugar and salt, beat well.
7. Stir in vanilla and frost the cooled cake.
Title: Easy Christmas Cookies
Ingredients:
- 4 miniature marshmallows
- 1/3 margarine
- 3 1/2
- 1 1/3
Instructions:
1. Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth.
2. Pour over combined cereal and candies; toss until lightly coated.
3. With greased fingers, gently shape mixture into 1 1/2-inch balls.
4. Place on wax paper.
5. Let stand at room temperature until set. Makes about 3 dozen cookies.
Title: Coconut Grilled Pineapple
Ingredients:
- 1 fresh pineapple
- 0.5 coconut milk
- 1/4
- 1/2
Instructions:
1. Dip pineapple slices into coconut milk and dredge in cinnamon sugar, coating both sides.
2. Grill on a grill rack over medium heat 6 to 8 minutes, turning once halfway through grilling time. Top with toasted coconut.
Title: Apricot Almond Cake
Ingredients:
- 1 1/4 sugar
- 3/4 butter
- 2 eggs
- 1 sour cream
- 1/3 flour
- 1/3 baking powder
- 2 salt
- 1 3/4 powdered sugar
- 1/2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F and lightly butter a 9-inch round cake pan; set aside.
2. Cream together sugar and butter with a mixer for 3 to 4 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Add preserves, sour cream and almond extract, beat for 1 minute more.
3. Stir together flour, baking powder and salt; lightly fold into batter.
4. Spread evenly in prepared pan and sprinkle with almonds.
5. Bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Let cool and dust with powdered sugar.
Title: banana and chocolate in Phyllo
Ingredients:
- 10 bananas
- 2 phyllo pastry sheets
- 30 butter
- 2 sugar
- 1 strawberries
- Cool Whip
Instructions:
1. Brush each sheet with butter and sprinkle sugar (other appropriate spices can be aded) and stack.
2. Take one banana and 2 chocolate segments and place on the long end.
3. Fold side flaps over banana and brush flaps with butter.
4. Roll up.
5. Brush ends with butter and seal.
6. Brush roll with egg wash.
7. Repeat.
8. Oven to about 350 deg and bake 15 – 20 minutes.
9. Puree 1 pint strawberries and fold into cool whip.
10. Slice the rest.
11. Toast almonds.
12. TO SERVE: Place one banana roll on plate.
13. Spoon cool whip mixture on one end of roll and scatter strawberries and almonds over it.
14. Might want to get a plastic squirt bottle of chocolate and randomly squirt all around dish.
15. ENJOY.
16. Many possible variations.
17. Reeses Cup instead of regular chocolate or any other candy bar.
Title: Coconut Tapioca Pudding
Ingredients:
- 1 egg
- 1 coconut milk
- 1 1/2 milk
- 1/2 sugar
- 3 quick-cooking tapioca
- 1 vanilla extract
- 1/3 sweetened flaked coconut
- 1 fresh pineapple
- pineapple chunks
Instructions:
1. In a medium saucepan, lightly beat egg.
2. Add coconut milk, milk, sugar, and tapioca, whisk to combine.
3. Set aside, at least 5 minutes, until tapioca is slightly softened.
4. Stirring constantly, bring mixture to a boil over medium heat, stir in vanilla.
5. Transfer mixture to a bowl, cover with plastic wrap.
6. Let cool until no longer hot, about 30 minutes.
7. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
8. Meanwhile, preheat oven to 350 degrees.
9. Spread coconut in a single layer on a rimmed baking sheet.
10. Toast, tossing once or twice, until golden, 10 to 15 minutes, let cool.
11. Just before serving, whisk pudding to loosen.
12. Divide among four serving glasses or dishes.
13. Top with pineapple and toasted coconut.
Title: Apple and Marmalade Bread and Butter Pudding
Ingredients:
- 450 cooking apples
- 4 thick cut orange marmalade
- 7 -8 raisins
- 75 sultanas
- 75 demerara sugar
- 2 eggs
- 450 milk
- 1 cinnamon
Instructions:
1. Place half the apples in a buttered shallow dish.
2. Spread marmalade on buttered bread; use half to cover the apples.
3. Sprinkle with half the raisins/sultanas and 2 tablespoons of the sugar.
4. Beat eggs and milk together; pour into dish.
5. Let stand for 40 minutes.
6. Sprinkle with cinnamon and remaining sugar.
7. Bake in preheated oven for about one hour or until well risen and golden brown.
8. Serve hot or cold with cream custard.
Title: Raspberry Mousse
Ingredients:
- 2 sugar
- 2 1/2 cornstarch
- 14 lemon juice
- 2 frozen non-dairy topping
- 8
Instructions:
1. In a saucepan, combine 1 package undrained raspberries and cornstarch.
2. Cook and stir over low heat until thickened and clear.
3. Chill mixture.
4. In blender, combine remaining drained raspberries, Eagle Brand milk, and lemon juice.
5. Blend until smooth.
6. Place in bowl. (If using red food coloring, add now).
7. Fold in whipped topping.
8. Spoon half of the mousse mixture into dessert dishes.
9. Top with equal amounts of raspberry sauce.
10. Then top with remaining raspberry mousse.
11. Chill.
12. Store left overs covered in refrigerator.
13. Cook time is chill time.
Title: Quick and Easy Honey Cake
Ingredients:
- 1 3/4 self raising flour
- 3/4 sugar
- 150 butter
- 3 eggs
- 1/2 honey
- 3/4 sour cream
Instructions:
1. Preheat oven to 180C (375F).
2. Place flour and sugar in a bowl.
3. In another bowl combine butter, eggs, honey and sour cream mix until well combined.
4. Add butter mixture to dry ingredients and stir until just combined.
5. Spoon mix into ring tin and bake 30 minutes or until cooked when tested with a skewer.
Title: Malibu Bananas Flambe
Ingredients:
- 1/4 butter
- 4 bananas
- 1/3 brown sugar
- 1 lemon juice
- 1/2 cinnamon
- 1 nutmeg
- 1/2 walnuts
- 1/4 Malibu rum
Instructions:
1. Preheat oven to 350 degrees.
2. In a small saucepan, melt butter and then add in the brown sugar, lemon juice, cinnamon and nutmeg. Take off heat as soon as it all combines and melts together; it will take a minute or less.
3. Spray Pam on the bottom of a glass/ceramic 9x9 baking dish.
4. Cut bananas in half and then in half again (so in quarters) and place them cut side down in the dish.
5. Sprinkle the nuts over and around the bananas.
6. Drizzle the butter/sugar mixture over the bananas and nuts.
7. Bake uncovered approximately 10 minutes, or until sauce is warm and bubbly. Remove from oven.
8. Heat rum until warm, remove from the stove/flame. With the saucepan out in front of you (don't look down into the pan while you do this or you might loose some eyebrows), ignite the rum and pour over top the bananas. Wait for the flames to go out, then serve them up by themselves or on top of vanilla ice cream.