lumicero/recipes-ing2inst huggingface dataset:
Title: Dates in Spiced Wine
Ingredients:
- 12 dates
- 3 walnuts
- 2 red wine
- 1/2 honey
- 2 pepper
- 1/2 cheese
- 6 coarse sea salt
- 1 lemon, zest of
Instructions:
1. With a sharp knife, make a small cut lengthwise in the top of each date and remove the pit.
2. Lightly toast the almonds and walnuts over medium-low heat.
3. Using a teaspoon, fill the datees with the nut mixture.
4. Simmer the wine, honey and pepper over medium heat for about 15 minutes.
5. Place the dates, cut side up, in the pan and continue to simmer until warm or about 5 minutes.
6. Serve the warm dates with the cheese wedges and top with a sprinkle of sea salt and lemon zest.
Title: White Chocolate Berry Cups
Ingredients:
- 1 white chocolate chips
- 1 blackberry
- 1 raspberries
- 10
Instructions:
1. Place cupcake liners on a plate. Put 3 or 4 berries in each cupcake liner.
2. Melt chips according to package directions (usually 30 seconds at 50% power, stir and reapeat until melted).
3. Spoon about a tablespoon of melted chocolate into each cupcake liner ontop of the berries.
4. Add a couple additional berries on top of the warm choclate that you just spooned into the cupcake liners, gently pushing the berries into the choclate.
5. Repeat steps 3 and 4 until all of the berries and choclate have been used (or until the cups are desired size).
6. Place in the refridgerator or cool lace for about 30 minutes to let choclate cool and set. Note: the choclate should set at about room temperature if not it is not too warm. Best served at room temperature so the choclate is set but not too hard that you can't bite into it.
Title: Diabetic Pecan Pie
Ingredients:
- 1 plain gelatin
- 1 unsweetened applesauce
- 1/3 water
- 3 cornstarch
- 2 eggs
- 3 vanilla
- 2 very strong coffee
- 2 pecan halves
- 24 granular fructose
- 1/2
Instructions:
1. Make fruit sweetener: mix together 1/2 cup frozen apple juice concentrate (thawed) PLUS 1/2 cup granulated fructose or diabetic sugar.).
2. Prepare pastry and place in 9-inch pie pan. In large bowl, combine fruit sweetener, gelatin and apple sauce. Beat with electric mixer.
3. In small bowl, blend water and cornstarch until smooth. Add cornstarch to fruit sweetener mixture and blend. Beat in eggs, one at a time. Stir in vanilla and coffee. Pour mixture into pie shell. Decorate top with pecan halves. Bake 30-40 minutes (until custard is set) at 375°F Cool slightly before cutting.
Title: Chocolate Covered Oranges
Ingredients:
- 1/3 oranges
- 3 peanuts
- 1/4
Instructions:
1. Microwave chocolate in microwavable bowl on high 2 minutes or until chocolate is almost melted.
2. Remove and stir until chocolate is completely melted.
3. Dip 1/2 of each ornage section into chocolate.
4. Place on wax paper-covered baking sheet.
5. Sprinkle with peanuts.
6. Refrigerate 15 minutes or until chocolate is set.
7. Store loosely covered, in refrigerator up to 3 days.
8. 6 Servings= 1/2 orange per person.
Title: Moist, Tender Spice Cake: Gingerbread Variation
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 cornstarch
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground allspice
- 1 milk
- 3 eggs
- 2 vanilla extract
- 1 unsalted butter
- 1 dark brown sugar
- 1 molasses
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan.
3. Whisk dry ingredients and spices in a large bowl.
4. Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
5. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces.
6. Add about 1/3 of the milk mixture and beat on low until smooth.
7. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth.
8. Add the sugar; beat until just incorporated, about 30 seconds.
9. Pour batter into cake pan.
10. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 30-40 minutes.
11. Set pan on a wire rack; let cool for 5 minutes.
12. Run a knife around the pan perimeter and turn cake onto rack.
13. Let cool.
Title: Perfect Pumpkin Cupcakes/Muffins
Ingredients:
- 1 canned pumpkin
- 1/3 pumpkin pie spice
- 2 eggs
- 2
- 3
Instructions:
1. Mix all ingrediants together till well blend.
2. Use an ice cream scoop to put batter into muffin papers.
3. Bake at 350 for 18 minute.
Title: Chocolate Mint Swirl Cake
Ingredients:
- 0.667 cream cheese
- 1/4 sugar
- 1 water
- 1 butter
- 1/2 margarine
- 2 eggs
- 2 shortening
- 1 icing sugar
- 1 egg
- 1 corn syrup
- 1/8 water
- 3
- 1/4
- 2
- 1
- 3 -4
Instructions:
1. Heat oven to 325f.
2. Lightly grease or spray a 12 cup fluted pan.
3. FILLING:
4. In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
5. CAKE:
6. In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
7. Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
8. Turn cake upside down onto plate or cooling rack and allow to cool completely.
9. GLAZE:
10. In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
11. Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
12. Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
13. TIP:
14. sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.
Title: Apple Strudel
Ingredients:
- 2 bread flour
- 1/8 salt
- 3 warm water
- 1 butter
- 1 1/2 apples
- 1 granulated sugar
- 6 -8 ground cinnamon
- 1/3 butter
- 2 vanilla ice cream
- confectioners' sugar
Instructions:
1. For the dough:
2. Mix together the flour and salt in a bowl. Beat the oil and egg together and mix into the flour. Slowly add the water while stirring until a ball of dough forms. Dust a clean work surface with some flour. Knead the dough intensely until it is smooth and silky. Lay a large smooth kitchen towel on a clean work surface and generously flour the towel. Place the dough in middle of the towel and roll out into a large thin rectangle. Brush the dough with some butter and sprinkle with the breadcrumbs to cover the entire dough surface.
3. For the apples:
4. Put the apples into a large bowl. Sprinkle with the sugar and cinnamon and gently toss to mix well.
5. Preheat the oven to 350 degrees F.
6. Brush a baking sheet with butter and set aside. Place the long side of the dough closest to you. Mound the apples into a log along the bottom edge of the rectangle, leaving about a 2-inch border from the sides and the edge of the dough closest to you. Roll up the strudel jelly-roll style using the towel as an aid and beginning at the edge closest to you. Gently tuck in the sides and transfer the strudel seam-side down to the baking sheet. Brush generously with butter. Bake until lightly golden, 50 to 60 minutes.
7. Let the apple strudel cool for at least 15 minutes before slicing. Serve with vanilla ice cream and whipped cream and a dusting of sugar. And there you have an authentic German dessert.
Title: Honey and Spice Buttercream Frosting
Ingredients:
- 1 unflavored gelatin
- 1/2 honey
- 1/2 granulated sugar
- 1/2 salt
- 2 cinnamon
- 1 3/4 butter
- 1 vanilla extract
Instructions:
1. Combine gelatin and 2 tablespoons water and let set for at least 10 minutes.
2. Bring honey and sugar + 2 tablespoons water to a boil in a small saucepan.
3. Reduce heat to low and simmer 5 minutes.
4. Remove from heat and let cool 3 minutes.
5. Stir 2 tablespoons of honey mixture into gelatin mixture until dissolved.
6. Whisk remaining honey syrup along with salt and cinnamon into this mixture.
7. Strain into a medium size bowl and beat, using an electric mixer on high speed until double in volume and completely cool, about 10 minutes.
8. Add butter, 2 tablespoons at a time, while continuously beating.
9. Stir in vanilla and use immediately of chill.
10. Rewhip before spreading on cake or bread.
Title: Basundi ( Creamy Milk Pudding With Dried Fruit)
Ingredients:
- 4 sugar
- 200 Nestle sweetened condensed milk
- 200 cashews
- 8 -10 raisins
- 2 cardamom powder
- 1/2 saffron
- 2 milk
Instructions:
1. On low flame, heat the milk in a thick bottomed deep pot.
2. Heat till a thin film of 'malai' appears on the milk.
3. Roll the malai with a spoon.
4. Place it on the inner edge of the pot.
5. Repeat this until the milk reduces to a quarter of its original volume.
6. Fold in sugar and condensed milk.
7. Now, use a knife or a sharp spoon and scrub the malai which was stuck to the edge of the pot.
8. Mix well.
9. Fold in dry fruits of your choice, cardamom powder and the saffron-milk mixture.
10. Garnish with a few strands of saffron.
11. Refrigerate and serve chilled if you like or serve hot. The choice is yours!
Title: Coffee Creamer Bread Pudding
Ingredients:
- 8 eggs
- 8 craisins
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Butter a 9 x 13 casserole dish. Tear croissants into large pieces. Place in a buttered casserole dish.
2. Blend eggs and creamer together for 30 seconds in blender.
3. Pour over croissants and sprinkle craisins on top. Press down on croissants to soak up liquid. Chill for a minimum of 30 minutes. Press croissants down again before baking.
4. Bake at 350 degrees for 35-40 minutes until firm and golden. Let stand for at least 5 minutes before serving.
Title: Carol's Dreamy Pavlova
Ingredients:
- 5 caster sugar
- 10 cornflour
- 2 vanilla extract
- 1/2 malt vinegar
- 1 parchment paper
- 10
- 1
Instructions:
1. pre-heat oven to Gas 2 or 150oc, if you have a fan oven reduce temp accordingly.
2. Beat egg whites until stiff, beat in 4oz of caster sugar, cornflour, vanilla extract and vinegar. Fold in the remaining sugar. Line a baking tray with baking parchment, I attach this with a little of the meringue. Spread the mixture in a oval shape, sides being rough and slightly dip in the centre to fill with cream and fruit.
3. Bake for 1 hour towards bottom of the oven, then turn oven off and leave pavlova in there of 30 minutes.
4. Fill Pavlova with lightly whipped cream and fruit when cold.
Title: Fastest Chocolate Mousse
Ingredients:
- 180 dark chocolate
- 315 egg
- 1 salt
- 1 mint syrup
- 1
Instructions:
1. Chop chocolate (or use chocolate chips) and put it in a food processor.
2. Heat cream in a pan (or in the microwave) just below boiling point.
3. Pour hot cream in the food processor and process 1 minute.
4. Add the egg, salt and mint syrup or orange peel and cointreau (or other flavouring) and process one more minute.
5. Pour in individual ramequins (or serving cups), cover with plastic wrap and refrigerate overnight.
6. Garnish with chocolate curls or whipping cream before serving.
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 2 all-purpose flour
- 3/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 1/4 butter
- 2 sugar
- 2 eggs
- 2 vanilla extract
- 1 2/3
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. stir together flour, cocoa, baking soda, and salt.
3. in a seperate bowl, beat the butter and sugar until fluffy. Add the eggs and vanilla; beat well.
4. Gradually add flour mixture, beating well. Stir in peanut butter chips.
5. Drop by rounded teaspoons onto an ungreased baking sheet and bake for 8-9 minutes. Do not overbake. Cool them down completely and enjoy!
Title: Coconut Pots De Crème
Ingredients:
- 4 heavy cream
- 1 vanilla bean
- 1 fresh coconut
- 2
- 10
Instructions:
1. Combine the cream, scraped vanilla, whole vanilla bean, and coconut milk in a sauce pan over medium heat. Bring the cream up to a boil and reduce to a simmer. Simmer the cream for 5 minutes. Remove from the heat and discard the vanilla bean. In an electric mixer, beat the yolks. Gradually pour the hot cream into the mixer. Mix until incorporated.
2. Strain the liquid into a pitcher. Fold in the fresh coconut. Place eight (3/4 cup) pot de creme cups or ramekins in a roasting pan. Fill the cups or ramekins to the rim with the custard.
3. Pour water into the roasting pan 1/2 way up the sides of the ramekins. Cover the pan loosely with foil and bake @ 300 for 1 to 1 1/2 hours or until set.
4. Remove from the pan and let the custards cool completely. Place in the refrigerator and chill for 1 hour. Garnish with whipped cream, chocolate shavings and espresso powder.
Title: Susan Branch's Butter Cookies - the Best (Really)
Ingredients:
- 2 unsalted butter
- 1 1/2 sugar
- 4 vanilla
- 2 unbleached flour
- 4 1/2 salt
- 1/2
Instructions:
1. Preheat the oven to 350°.
2. With an electric mixer (even the hand-held kind), cream together the butter and the sugar.
3. Add egg yolks and vanilla and mix well.
4. Sift flour and salt together, shaking back and forth in a fine sieve.
5. Beat into the butter mixture until well-mixed.
6. When ready to bake, use an ungreased cookie sheet and place the cookies 1 inch apart.
7. Bake for about 10 minutes and DO NOT BROWN THEM.
8. Remove the cookies from the cookie sheet while still warm and cool on sheets of waxed paper.
9. Decorate if you like:
10. Shape dough into a roll the width of a cookie.
11. Wrap in waved paper and chill.
12. Before baking, roll in chocolate shots.
13. Slice 1/2 inch thick and bake on ungreased cookie sheet at 350° for 10 minutes. Do Not Brown.
Title: Fresh Fruit Parfait
Ingredients:
- 8 berries
- 2 cream cheese
- 12 powdered sugar
- 1 1/2 lemon juice
- 2 lemon peel
- 1 of fresh mint
- 2
Instructions:
1. Place all of the berries in a large bowl. Add the vanilla sugar, mix, and refrigerate.
2. Cream the cream cheese and powdered sugar until smooth, then add the lemon juice, lemon peel, and mint.
3. Mix on medium for 30-60 seconds.
4. Scoop into a pastry bag and refrigerate for at least 1 hour.
5. Use 8 parfait or stemmed wine glasses. Spoon about 2 tbsp of berries into each glass followed by 2 tbsp of the lemon cream. Repeat until glasses are full.
Title: Easy Butter Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 vanilla
- 2 1/4 flour
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream butter with 1/2 cup sugar and vanilla using mixer.
3. Add the flour to make batter stiff.
4. Make into 2 rolls using waxed paper.
5. Divide remaining sugar into bowls and color with food coloring. I usually do atleast 2 colors. Place sugar on a piece of waxed paper and spread sugar out.
6. Roll cookie tube in colored sugar. Wrap rolls up using wax paper. Refrigerate rolls to stiffen. 30-45 minutes.
7. Slice in 1/4 inch slices and bake just until bottom starts to become golden. Do not overbake. 7-9 minutes.
8. Prep time includes refrigeration time.
Title: Russian Tea Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 1/2 flour
- 1/4 salt
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 400.
2. Cream butter, sugar and almond extract.
3. Gradually stir in flour and salt.
4. Add nuts and stir until well blended.
5. Roll dough into teaspoon sized balls.
6. Place on greased cookie sheet.
7. BAke at 400 for 10-12 minutes, or until bottoms are light golden color.
8. While still hot roll cookies in additional powdered sugar. I usually roll them at least 2 times.
Title: Robert Redford Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1 pecans
- 8 cream cheese
- 1 sugar
- 16 Cool Whip
- 1 1/2 instant chocolate pudding mix
- 1 1/2 vanilla instant pudding mix
- 1 milk
Instructions:
1. Combine flour, pecans and butter well.
2. Spread into 9 x 13 inch baking dish.
3. Bake at 350 degrees F for 15 minutes then allow to completely cool.
4. Mix together cream cheese, sugar and half of the cool whip.
5. Spread evenly over cooled crust.
6. Mix together pudding mixes and milk and pour over cream cheese mixture.
7. Top with other half of the cool whip.
8. Sprinkle top lightly with pecan pieces if desired.
Title: Caramel Apple Pie Quesadilla
Ingredients:
- 2 flour tortillas
- 2 butter
- 1 tart apple
- 1 brown sugar
- 1 white sugar
- 1 cinnamon
- 1/8 ground nutmeg
- 1 -2 vanilla ice cream
- 1/2
Instructions:
1. Mix brown sugar, 1/2 teaspoons cinnamon, and nutmeg together in a small bowl.
2. Melt 1 Tbl. butter in saute pan, add apple and sugar/cinnamon/nutmeg mix, stir and saute over medium heat for two minutes.
3. Remove from heat and place in small bowl.
4. Brush one side of each tortilla with the second Tbl. butter.
5. Mix the white sugar and 1/2 teaspoons cinnamon and sprinkle on the buttered side of both tortillas.
6. Heat saute pan over medium heat.
7. When hot add one tortilla, buttered& sugared side down.
8. Top with apple mix and drizzle with ice cream topping.
9. Place second tortilla on top, buttered/sugared side up.
10. Saute for 1-2 minutes, until browned and crisp.
11. Flip and saute for another 1-2 minutes.
12. Remove from pan and place on plate, top with ice cream, if desired, and enjoy apple heaven!
Title: Apricot and Almond Jalousie (Jalousie Aux Amandes El a L'abrico
Ingredients:
- 1/2 puff pastry
- 1 egg
- 6
- 2
Instructions:
1. Preheat the oven to 425. Roll out the dough out on a lightly floured surface to a 12" square. Cut in half to form two rectangles.
2. Place one half on a baking sheet that you have sprayed with water. (yes, water). Brush all around the edges with beaten egg. Brush with the apricot preserves.
3. Fold the remaining piece of dough in half lengthwise and cut eight evenly spaced diagonal slits from the center fold to about 1/2 " of the outer edge.
4. Unfold and place on top of the preserve topped one, matching edges carefully. Press edges together well,scallop with the tip of a small knife.
5. Brush the slashed pastry top with water and sprinkle with sliced almonds. Bake for 20-25 minutes, until well risen and golden brown.
6. Cool on a rack, cut into fourths and serve with creme fraiche or yougurt, if desired.
Title: Ukrainian Cheese Crust Pyrizhky
Ingredients:
- 1/2 butter
- 1 cottage cheese
- 4 sugar
- 1 cinnamon
- 1 salt
- 1/4 prunes
- 20 walnuts
- 1/4 honey
- 1
Instructions:
1. Cream the butter with the cottage cheese and sugar.
2. Sift the flour with the cinnamon and salt.
3. Combine both mixtures and mix well.
4. Chill thoroughly.
5. Pit the prunes, split into halves, and fill each half with a mixture of the nuts and honey.
6. Roll the dough 1/8 inch thick and cut into rounds.
7. Place the filled prune-half on each round, bring the edges together, seal, and shape into an oblong.
8. This is the traditional shape for pyrizhky.
9. Place on a baking sheet, brush with melted butter, and make a slit on the top of each for the steam to escape.
10. Bake in a moderate over 350 degrees F.
11. for 15 to 20 minutes, or until delicately browned.
12. Yield: 40 pyrizhky.
Title: Oreo Blackout Cake
Ingredients:
- 27 butter
- 5 flour
- 16 baking powder
- 2 1/4 baking soda
- 1 1/2 butter
- 1 1/2 sugar
- 1/2 eggs
- 1 1/3 sour cream
- 3 vanilla
- 2/3 water
- 2 1/2 butter
- 1 1/2 powdered sugar
- 1 1/2 vanilla
- 5 milk
- 2 1/2 butter
- 1 powdered sugar
- 1/4 vanilla
- 5 milk
- 2 1/3
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. For the crust: Grease two 9" round cake pans and dust with cocoa.
3. Crush oreos and combine with butter.
4. Pat into one of the pans.
5. Bake 5 minutes.
6. Set both pans aside.
7. For the cake: Combine Oreo crumbs, flour, baking powder, and baking soda.
8. Set aside Cream butter and sugar.
9. Add egg yolks, sour cream, melted chocolate and vanilla.
10. Add the water and stir till blended.
11. Beat at medium speed for one minute.
12. Whip egg whites to soft peak.
13. Fold into batter by hand.
14. Divide batter into the two prepared pans (one has a cookie crust and one doesn't) Bake at 350 or until top springs back (15-25 minutes) The pan with the cookie bottom takes approximately 5 minutes longer.
15. Remove the cakes from the pans and refrigerate.
16. For the filling: Combine all ingredients and beat until of spreading consistency Place the cake layer with the cookie crust on a plate.
17. Spread filling, reserving some for garnish.
18. Top with the other cake.
19. For the frosting: Beat the frosting ingredients together until of spreading consistency Frost the cake.
20. For the garnish: Press additional crushed oreos on sides of cake.
21. Pipe reserved filling on top in little clouds Press a quarter Oreo (or a mini Oreo) into each puff.
Title: Goldy Bear's Cereal Killer Cookies
Ingredients:
- 2 1/4 oats
- 12 flour
- 1 2/3 baking soda
- 1 baking powder
- 1 salt
- 1/2 brown sugar
- 1 sugar
- 3/4 butter
- 1 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat the oven to 375.
2. In a small bowl, mix the oats with the brickle chips.
3. Sift the flour, baking soda, baking powder, and salt together.
4. In a food processor, mix the sugars until blended, then gradually add the butter.
5. Continue to process until creamy and smooth.
6. Add the eggs and vanilla and process until blended.
7. Add the flour mixture and process just until combined.
8. Pour this mixture over the oats and brickle chips and stir until well combined.
9. Using a 1/8 cup measure, scoop out dough and place 3" apart on ungreased cookied sheets.
10. Bake 12 to 15 minutes, or until golden.
11. Cool on wire racks.
Title: Buttery Chocolate Chip Meltaways
Ingredients:
- 1 butter
- 1/2 vanilla extract
- 2 flour
- 1 powdered sugar
- 1
Instructions:
1. Melt the butter in a saucepan; stir in the vanilla, and cool completely.
2. In a large bowl, combine the flour and powdered sugar; stir in the butter mixture and chocolate chips.
3. (The mixture will be crumbly.) Shape dough into 1" balls; place 2" apart on ungreased cookie sheets.
4. Flatten the cookies slightly.
5. Bake in a preheated 375°F oven for 12 minutes or until the edges begin to brown.
6. Cool cookies completely on wire racks.
Title: Easy Baklava
Ingredients:
- 1 phyllo dough
- 1 butter
- 1 sugar
- 1/2 water
- 1 lemon juice
- 1 walnuts
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Place 1 cup sugar, water,& lemon juice in a pan& bring to boil.
2. Simmer for 5 minutes, stirring occasionally.
3. Cool.
4. Lay out phyllo dough, cut in half& trim to fit a 9 by 13" pan.
5. Place 1/2 of dough in pan.
6. Combine filling ingredients, and spread over phyllo dough.
7. Cover with 2nd half of dough.
8. With a serrated knife, cut into triangles.
9. Drizzle evenly with melted butter.
10. Bake at 350 degrees for appproximately 30 minutes, till golden brown.
11. Remove from oven& pour cooled syrup over hot baklava.
Title: Blackened Banana Boats
Ingredients:
- 4 bananas
- 3 brown sugar
- 3 rum
- 4 butter
- 4 cinnamon
- 1/2
- 1
Instructions:
1. With toothpick, pierce skins of bananas all over.
2. Place in 8 inch square baking dish.
3. Microwave at HIGH 4-5 minutes or until blackened all over.
4. Let cool slightly.
5. Meanwhile in a small bowl, mix together brown sugar, orange rind, and rum, if using, and orange juice, butter and cinnamon.
6. Microwave at HIGH for 1 minute or until butter has melted and sugar has dissolved.
7. Stir well.
8. Transfer bananas to individual plates.
9. Slice through skin lengthwise.
10. Spread skins apart slightly and press in ends to form boat shapes.
11. Spoon 2 Tablespoons sauce into each banana.
12. Serve immediately.