lumicero/recipes-ing2inst huggingface dataset:
Title: Bermudian Rum Cake
Ingredients:
- 1 pecans
- 2 unbleached all-purpose flour
- 1 1/2 sugar
- 1 baking powder
- 1/2 salt
- 1/2 milk
- 1/2 eggs
- 1/2 orange zest
- 4 dark rum
- 1 unsalted butter
- 1/3 brown sugar
- 1/4 water
- 1/2 dark rum
- 2
- 1/4
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 350°.
2. Grease a 12-cup Bundt pan and sprinkle evenly with the pecans; set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine.
4. In another bowl, whisk together the milk, orange juice, oil, eggs, orange zest, and rum.
5. Make a well in the center of the dry ingredients and add the liquid mixture; mix to combine.
6. Slowly pour the batter into the prepared pan, taking care not to dislodge the pecan coating.
7. Bake for 1 hour, or until a wooden skewer inserted midway between the outer and inner edges of the pan comes out clean.
8. Set the pan on a wire rack and allow the cake to cool completely.
9. Glaze-In a small saucepan, melt the butter over medium heat; stir in the sugar and water.
10. Bring the mixture to a boil, then lower the heat and simmer, stirring constantly, for 5 minutes.
11. Remove from the heat and stir in the rum.
12. Turn the cake out onto a serving plate.
13. Using a thin wooden skewer, pierce the top of the cake all over.
14. Evenly pour the glaze, a little at a time, over the top of the cake, allowing the glaze to be completely absorbed before adding more.
Title: Betty Dugdale's Old Boston Ice Box Cookies
Ingredients:
- 1 butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 2 flour
- 1/2 baking soda
- 1 salt
- 1 vanilla
- 1 egg
Instructions:
1. Sift flour, soda and salt together.
2. Mix butter and egg together.
3. Add sugars and dry ingredients, then vanilla.
4. When well mixed, divide into 3 balls and roll each into a long roll in waxed paper.
5. Allow to harden in refrigerator.
6. Roll again and place on fresh waxed paper.
7. They may be frozen and used as needed, or sliced 1/8" thick.
8. Decorate with nuts, chocolate bits, cinnamon sugar or candied ginger (this is my favorite topping).
9. Bake at 350F for 10 minute.
Title: Shygirl's Grape Salad
Ingredients:
- 1 seedless grapes
- 300 sweetened condensed milk
- 1 -2 half-and-half
- 1 ground cinnamon
- 1 nutmeg
- 1 -2 walnuts
Instructions:
1. Cook sweetened condensed milk in a double boiler.
2. Add cinnamon and nutmeg.
3. Keep stirring with a wooden spoon till thick and caramel in color. Say 30 minutes.
4. Let cool a bit before adding cream.
5. Stir well to combine.
6. Cut grapes into half (I peel mine because my kids don't like the skin).
7. Pour the grapes into the caramel mixture.
8. Mix in the crushed nuts.
9. Refrigerate at least 6 hours.
10. Makes a refreshing cold Salad during summer.
Title: Shelly's 5 Minute Sugar Free Chocolate Peppermint Cake
Ingredients:
- 1 egg
- 3 milk
- 2 canola oil
- 2 salt
- 3
- 2
- 1
Instructions:
1. In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined.
2. Nuke in microwave on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.
3. Top with Sugar Free Chocolate Syrup, Sugar Free Whipped Topping and Crushed Sugar Free Candy Canes, Chocolate Mint Candies or grated Sugar Free Andes Mint Chocolate.
Title: Cajun Cake
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 2 eggs
- 1 1/2 sugar
- 1 salt
- 1 crushed pineapple with juice
- 1 sugar
- 1/2 margarine
- 1 evaporated milk
- 1 flaked coconut
- 1 pecans
Instructions:
1. Sift all dry ingredients for the cake together.
2. Mix with eggs and pineapples; pour into 9x13 greases and floured pan.
3. Bake at 300 for 30-40 minutes; do NOT remove cake from pan.
4. As soon as cake comes out of the oven, have icing ready and pour evenly on top.
5. ICING:Combine sugar, maragrine, and milk in pot; cook over medium heat for 5 minutes DO NOT BOIL!
6. Remove from heat and stir in cocount and pecans.
7. Mix thoroughly and spread evenly on hot cake.
Title: White Chocolate Blueberry Bread Pudding
Ingredients:
- 7 sugar
- 1/4 eggs
- 3 baking powder
- 4 vanilla
- 2 milk
- 3 butter
- 4 white chocolate chips
- 12 nutmeg
- 3/4 - 1 cinnamon
- 1/2
- 1 -2
Instructions:
1. Heat oven up to 350°F.
2. Cut bread into cubes.
3. In a saucepan, heat the milk, and butter but do
4. NOT boil.
5. Add chocolate chips, and stir until melted.
6. To this, add the vanilla, beaten eggs and sugar.
7. Add the baking powder and blend until smooth.
8. In an greased ovenproof casserole dish, layer the cubes of bread and pour the cooled liquid on top.
9. Let soak for 15 minutes.
10. Mix in dried blueberries, nutmeg and cinnamon.
11. Bake for approximately 30 minutes or until golden brown.
Title: High Protein - Low Carb Peanut Butter & Nuts Cookies
Ingredients:
- 4 eggs
- 1 crunchy peanut butter
- 1 sugar
- 4
Instructions:
1. Preheat oven at 400 Degree.
2. Beat eggs, Peanut Butter, & Sugar until creamy. Stir in the nuts.
3. Drop by small spoonfuls on greased cookie sheet.
4. Bake aproximately 12 minute.
5. Makes aproximately 4 dozen small cookies.
Title: Funny Little Cake-Y Things
Ingredients:
- 4 self-raising flour
- 2 margarine
- 2 caster sugar
- 2 cocoa powder
- 1 egg
Instructions:
1. Cream margarine and sugar until fluffy.
2. Sift the flour and cocoa. Add to the rest of the mixture and mix well.
3. Add the egg, mixing well until a dough is formed.
4. Knead the mixture with plenty of flour until it is smooth (which shouldn't take very long).
5. Shape into little rounds by rolling about 1tsp of the dough in your hands and flattening slightly.
6. Sprinkle with a bit of sugar if they're not to be coated with chocolate.
7. Bake for around 10 mins at 180C, gm4, 350°F.
Title: Lemon Cheesecake Bars
Ingredients:
- 3/4 butter
- 2 flour
- 1/2 light brown sugar
- 1/4 salt
- 8 cream cheese
- 1/2 sugar
- 1 egg
- 2 milk
- 1 lemon juice
- 1/2 vanilla
- 4 eggs
- 1 1/2 sugar
- 3/4 lemon juice
- 1/3 flour
Instructions:
1. Crust:
2. Preheat oven to 325.
3. Cut butter into pieces.
4. In a food processor (or blender on low, pulse setting) Process all ingredients until mixture becomes tiny and fine pieces.
5. Sprinkle mixture into a 9 x 13 baking pan and press evenly into bottom of pan.
6. Bake for 12 minutes and remove from oven.
7. Cheesecake:
8. In medium bowl, blend cream cheese until smooth.
9. Add sugar and mix well.
10. Cream together the rest of the ingredients until smooth.
11. Pour cheesecake evenly over hot crust. Pour slowly and gently, a little at a time. Some of the bottom layer will lift up a bit but that's o.k.
12. Bake 15 minutes.
13. Remove from oven and reduce oven temperature to 300.
14. Lemon layer:
15. In a bowl whisk together eggs and sugar until combined well.
16. Stir in lemon juice and flour.
17. Pour gently and smoothly over semi-baked cheesecake.
18. Bake at 300 for 25-30 minutes.
19. Remove from oven and sprinkle powdered sugar over top if desired.
20. Cool for an hour and then refrigerate.
21. Can be served warm but better after it has chilled.
22. I let it sit out of the fridge 20-30 minutes before I serve it.
23. For families, it will probably be eaten as soon as they are out of the fridge.
24. Makes 24 bars.
Title: Brown Sugar Strawberries
Ingredients:
- 2 fresh strawberries
- 1/3 plain nonfat yogurt
- 1/3 brown sugar
Instructions:
1. Rinse and dry strawberries but do not hull.
2. Place strawberries in serving bowl.
3. Place yogurt and brown sugar in 2 separate bowls.
4. To eat, dip strawberries into yogurt and then into brown sugar.
Title: Red Velvet Cake - the Shortcut Recipe
Ingredients:
- 1 buttermilk
- 3/4 water
- 1/4 eggs
- 1/4
- 3
- 1
Instructions:
1. Heat oven to 350. Grease bottom and sides of 13x9x2 pan* with shortening. I use baker’s joy spray or pam for baking spray - you know the kind that has the oil and flour in the can?. Just don’t use regular pam.
2. Beat all ingredients in a large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute, scraping bowl occasionally. Pour into pan(s).
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool.
4. Cooked Frosting.
5. 1 cup milk.
6. 1/3 cup Flour.
7. 1 cup butter or margarine, softened to room temperature.
8. 1 cup powdered sugar 1 tsp vanilla.
9. Stir milk and flour in sauce pan until blended. Heat over medium heat til thickened. Cover and refrigerate about 15 minutes or until cool. Beat butter, powdered sugar and vanilla in medium bowl on medium speed until smooth. Gradually beat in flour mixture til blended. Frost cake.
10. PS - some people like cream cheese frosting with the Red Velvet, but the cooked frosting is traditional. Just use what you like.
11. * I’ve used two 9 inch round cake pans with this recipe no problem.
12. Oh. And one trick I’ve learned with box cake mixes is, to slightly decrease the water , and increase the oil, which makes for a moister cake - in this case I’d probably decrease the water by one tablespoon or so, and increase the oil.
13. Also, I’ve omitted the food coloring - and just used this as an easy way to make german chocolate cake - just change the frosting to the traditional coconut pecan frosting used for german choc cakes…. No one has ever noticed it wasn’t homemade.
14. One last note: I've used this recipe with Duncan Hines, and Betty Crocker cake mixes.
Title: Dessert Crepes
Ingredients:
- 3/4 milk
- 3/4 flour
- 1/4 water
- 2 sugar
- 3 eggs
- 2 butter
Instructions:
1. Combine first 5 ingredients in blender for 30 seconds.
2. Add butter & blend 5 seconds.
3. Allow to rest 45 minutes.
4. For small dessert crepes us 1/4 Cup batter in 6-inch crepe pan.
5. Crepes may be made ahead, staked & covered with damp towel.
Title: Double Chocolate Grain-Free Brownies {100% Flourless}
Ingredients:
- 1 bananas
- 6 bananas
- 1/4 raw honey
- 3 vanilla
- 1 salt
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Add the first 6 ingredients to a food processor and process on high until combined, stopping to scrape down the sides of the bowl if necessary. Next, add chocolate chips and pulse several times until the chips are combined. Spread the brownie mixture evenly in a greased 8x10 baking dish and bake for 30-35 minutes. Let cool before serving.
2. NOTE: These brownies taste best when warm. Leftover brownies can be reheated for about 5-7 minutes in a 350 degree oven or toaster oven.
Title: Banana Na Binja (Aruba)
Ingredients:
- 2 plantains
- 2 butter
- 3 dark brown sugar
- 2 water
- 2 port wine
- 1 cinnamon
Instructions:
1. Peel the plantains and slice them in two lengthwise.
2. Mix the sugar, water, port and cinnamon together and set aside.
3. Melt the butter over medium heat and saute the plantains until they turn a golden color. Flip them over.
4. Pour the port mixture over the plantains and bring to a boil, then cook until the liquid reduces down to a syrup. Serve hot.
Title: Chocolate Zucchini Muffins
Ingredients:
- 1 1/2 unsweetened applesauce
- 1/2 sweet potato puree
- 1/2 chocolate chips
- 1 1/2 eggs
- 1 canola oil
- 3/4 nutmeg
- 3/4 salt
- 3/4 baking powder
- 1/3 baking soda
- 4 vanilla
- 1 1/2
- 2
- 1/4
- 1
- 2
- 1
Instructions:
1. The zuchini, carrots, and sweet potatoes should be in pureed form. I steam them first and then blend them with water until they are nice and smooth, and freeze any leftovers in ice cube trays for using to fortify other dishes.
2. Put all dry ingredients into a bowl and mix thoroughly. Put wet ingredients into another bowl and mix thoroughly. Blend 2 bowls together and scoop into well greased muffin pans, filling until slightly below the top.
3. Bake at 400 degrees for 22 minutes.
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1 cocoa powder
- 1/2 buttermilk
- 1 eggs
- 2 white distilled vinegar
- 2 vanilla extract
- 1 cream cheese
- 1 butter
- 1 vanilla extract
- 1 confectioners' sugar
- 1
- 4
Instructions:
1. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and extracts with an electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
3. Divide the batter evenly among the cupcake tins about 2/3 filled (I like to use a small ice cream scoop to quickly and evenly measure batter). Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
4. For the Cream Cheese Frosting:.
5. In a large mixing bowl, beat the cream cheese, butter, vanilla and almond together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
6. Frost the cupcakes with a pastry bag using a big star tip.
Title: Cappuccino Pudding
Ingredients:
- 3 rice
- 2 long-grain white rice
- 1 3/4 2% low-fat milk
- 1 sweetened condensed milk
- instant coffee
- ground cinnamon
Instructions:
1. In a large saucepan over medum-high heat, combine rice, milk, and condensed milk, bring just to a boil. Reduce heat to medium; cook for 20 minutes, stirring frequently or until thickened.
2. Remove from heat, stir in instant coffee granules until dissolved. Let cool slightly.
3. Spoon equal amounts of warm rice pudding into 8 small coffee cups.
4. Garnish with whipped cream and sprinkle with cinnamon and with chocolate shavings, if desired.
Title: Black Coffee Mascarpone
Ingredients:
- 4 eggs
- 3 sugar
- 1 mascarpone
- 2 strong black coffee
- 3 brandy
- 1 cocoa powder
- 2
Instructions:
1. Beat the egg yolks with the sugar, then blend with mascarpone and cream at high speed.
2. Add coffee, brandy and liqueur.
3. In separate bowl, beat the egg whites until peaks form.
4. Gently stir and fold the egg white mixture through the coffee and mascarpone mixture.
5. Serve in small coffee cups, dusted with cocoa powder, I use white ones, looks nicer!
Title: Cool'n Green Pudding
Ingredients:
- 1 3/4 milk
- 1/4 instant pistachio pudding mix
- 1
Instructions:
1. Combine milk and MIDORI in deep mixer bowl.
2. Pour over instant pudding mix and whip until it starts to thicken and is smooth.
3. Pour immediately into 4 serving dishes and chill.
4. Serve plain or with whipped topping and garnish with fresh strawberries, maraschino cherries, or kumquats.
Title: Loukoumades (Honey Puffs)
Ingredients:
- 1 milk
- 1 1/4 self-rising flour
- 1 brandy
- 1 honey
- cinnamon
- walnuts
Instructions:
1. In a large mixing bowl combine milk, flour and brandy.
2. Beat until batter is thick and bubbly.
3. Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
4. Heat the oil to 375-400*. Work in a well ventilated room.
5. Drop batter from teaspoon or tablespoon into hot oil.
6. Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
7. Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
8. Remove from oil and drain in colander or in bowl lined with paper towels.
9. Heat honey and 2 Tblsp. of water in a saucepan.
10. To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
11. Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.
Title: Toberlone Swiss Chocolate Fondue
Ingredients:
- 9 chocolate
- 1 sugar
- 1/2 butter
- 1/8 salt
- 3 Creme de Cacao
- Grand Marnier
Instructions:
1. In double boiler melt chocolate. Add cream, butter and salt.
2. Cook, stirring constantly for 5 minutes or until thickened. Add liqueur.
3. Transfer to fondue pot and keep warm over fondue burner.
4. Note: If fondue becomes too thick add a bit of warmed cream.
Title: Upside-Down Toffee Banana Cake
Ingredients:
- 1 caster sugar
- 1 water
- 2 bananas
- 2 eggs
- 2/3 brown sugar
- 3/4 vanilla extract
- 1 plain flour
- 2/3 mixed spice
- 1/3 bicarbonate of soda
- 2 banana
- 1
Instructions:
1. Preheat oven to moderate (180°C/160°C fan-forced).
2. Grease deep 22cm-round cake pan; line base with baking paper.
3. Stir caster sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves; bring to a boil.
4. Boil, uncovered, without stirring, about 10 minutes or until caramel in colour.
5. Pour toffee into pan; top with sliced banana.
6. Combine egg, oil, brown sugar and extract in medium bowl.
7. Stir in sifted dry ingredients, then mashed banana; pour mixture into pan.
8. Bake, uncovered, about 40 minutes.
9. Turn onto wire rack, peel off baking paper.
10. Serve cake warm or at room temperature.
Title: Creamy Baked Apple Custard Cake
Ingredients:
- 1/2 maple syrup
- 2 granny smith apples
- 2 lemon juice
- 2 cinnamon
- 2 flour
- 1/2 rolled oats
- 1/2 baking powder
- 1/2 salt
- 3/4 walnuts
- 1 eggs
- 1/2 butter
- 2 skim milk
- 2 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees Farenheit.
2. Butter an eight-inch round cake pan and line with parchment.
3. Combine the maple and rice syrup and pour the mixture into the prepared pan.
4. Cut about a third of the apples into quarter-inch-thick slices, and arrange in a spiral pattern on top of the syrup mixture so that they cover the bottom of the pan.
5. Grate the remaining apples and toss them with the lemon juice and one teaspoon of the cinnamon.
6. Combine the remaining cinnamon with the flour, maple sugar, oats, baking powder, salt, and walnuts; set aside.
7. In a separate bowl, beat the eggs with the egg whites until light and fluffy.
8. Add the melted butter, milk, and vanilla.
9. Stir the egg mixture into the dry ingredients and pour into the prepared pan.
10. Bake in the center of the oven until a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
11. Cool for 10 minutes on a cake rack, then invert onto a plate.
12. Serve warm.
Title: Uncle Bill's German Chocolate Cake
Ingredients:
- 2 1/2 cake-and-pastry flour
- 1 baking soda
- 1/8 salt
- 8 German chocolate
- 1 butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 buttermilk
- 1/4 cream of tartar
- 2 granulated sugar
- 2 butter
- 6 vanilla extract
- 1 sweetened flaked coconut
- 2 2/3 pecans
- 2 2/3 butter
- 5 1/2 bittersweet chocolate
- 2 pecans
- 1
Instructions:
1. CAKE: Preheat oven to 350°F.
2. In a medium size mixing bowl, sift together cake& pastry flour, soda and salt.
3. Melt chocolate in the microwave oven on MEDIUM-HIGH for about 1 1/2 minutes; stir and continue to microwave for another 1 to 1 1/2 minutes on MEDIUM-HIGH.
4. Remove form microwave, stir well and let cool slightly before using.
5. Line 3- 9 inch pans with parchment paper.
6. In a medium size mixing bowl and using an electric mixer, cream together butter and sugar until light and fluffy.
7. Separate eggs and set egg whites aside.
8. Add egg yolks to butter mixture one at a time, beating after each addition.
9. Stir vanilla extract into chocolate and then add chocolate to creamed butter mixture and mix well to blend.
10. Add flour mixture, 1/2 cup at a time along with 1/4 cup of buttermilk at a time, beating well after each addition.
11. In a separate mixing bowl using an electric mixer, beat egg whites until fluffy.
12. Add cream of tartar and continue beating until stiff peaks form.
13. Using a spatula, gently fold in beaten egg whites to the batter until well blended.
14. DO NOT USE ELECTRIC MIXER.
15. Pour batter divided equally into the 3 prepared pans.
16. Bake in preheated 350°F oven for 30 to 35 minutes.
17. Remove from oven and let cool on wire racks.
18. FILLING: In a medium size saucepan, combine sugar, cream, egg yolks, butter and vanilla.
19. Cook over medium heat for about 12 minutes until thickened, stirring continuously.
20. Add coconut and chopped pecans and mix well to incorporate.
21. Remove saucepan from heat and beat with a whisk until frosting is of spreading consistency.
22. Place the first layer of cake on a large plate.
23. Spread filling over and then place the second layer of cake on top.
24. Again, spread over with filling and continue with the third layer.
25. Complete spreading the filling over the entire layered caked until all filling is used.
26. GANACHE: In a medium size saucepan, combine butter and cream and bring to a simmer on medium heat about 4 minutes, stirring continuously.
27. Chop chocolate and place in a separate bowl.
28. Pour hot butter/cream sauce over chocolate and whisk until chocolate is melted and mixture is smooth.
29. Spread ganache over cake and down the sides using a spatula or an icing spreader until all ganache is used.
30. Sprinkle top and sides with chopped pecans.
31. Place cake in refrigerator until ganache is set.
32. Refrigerate any unused portions of cake.
Title: Cherry-Chocolate Shortcake
Ingredients:
- 1 1/4 cake flour
- 1 sugar
- 1/3 buttermilk
- 3/4 shortening
- 1/3 baking soda
- 1/2 salt
- 1/2 vanilla
- 1/2 egg
- 1 cherry pie filling
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 9-nch round cake pan.
3. Beat all ingredients except for the pie filling in a medium bowl.
4. Pour into pan.
5. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
6. Cool 10 minutes and remove from pan.
7. Cool completely.
8. Split the layer horizontally in half.
9. Fill and top cake with pie filling.
10. Serve with whipped topping and chocolate chips, if desired.
Title: Peach Cobbler
Ingredients:
- 1 -2 butter
- 1/2 - 1 milk
- 1 flour
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Put stick of butter in baking pan and melt in the oven.
3. Mix the flour, sugar, and milk together.
4. Put peaches in the baking pan and pour mixture over them.
5. Bake for 1 hour or until done.
Title: Vermont-Style Bananas Foster
Ingredients:
- 1/3 maple syrup
- 1/3 dark rum
- 3 - 3 1/2 bananas
- 1/3 pecans
- 3 vanilla ice cream
Instructions:
1. Combine syrup and rum in a large skillet.
2. Bring to a simmer over medium-low heat, so that bubbles gently begin to break surface.
3. Add bananas.
4. Simmer, uncovered, 3 minutes, stirring occasionally.
5. Add nuts and simmer 1 minute more (do NOT overcook or banana mixture will turn dark).
6. Serve immediately over frozen yogurt.