Warm Caramel Bananas

This has been one of our favorite company desserts over the past few years...a recipe I pulled from a Kraft Canada advertisement some time ago. If you like bananas...and warm caramel sauce...this one is for you!


Ingredients:

• 3 Tablespoons butter
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 3 medium bananas
• 1/2 cup peanuts
• 1 square semi-sweet melted chocolate, melted (optional)
• whipped cream or premium ice-cream

Directions:

1. Melt butter in large skillet on medium heat. Add sugar, cook until melted stirring occasionally. Reduce heat to low. Gradually stir in sour cream...cook 1 minute stirring occasionally.
2. Cut bananas in half lengthwise; cut each piece crosswise in half. Place banana slices, cut sides down, in skillet. Cook 1 minute or until bananas are softened, basting occasionally with the sauce in bottom of skillet.
3. Spoon bananas evenly into four dessert dishes. Top with sauce. Sprinkle with peanuts. Top with a dollop of whipped cream...or a scoop of premium vanilla ice-cream. Drizzle with chocolate...if desired.

Note: To melt chocolate, microwave 1 unwrapped square chocolate in microwaveable bowl on MEDIUM for 2 minutes...stirring after 1 minute. Stir until chocolate is completely melted.

Butter Tart Squares

We are celebrating Thanksgiving in Canada today...enjoying turkey with stuffing and serving pumpkin pie for dessert. Although there won't likely be room for butter tart squares on today's menu...they are a perfect all-Canadian fall treat. Butter tarts are unique to Canada...a rich shortbread crust with a creamy caramel raisin and nut filling. Here is a recipe for butter tarts made easy...the square version.

Ingredients:

• 2 cups flour
• 1 cup butter
• 1/2 cup granulated sugar

Topping:

• 1/2 cup butter, softened
• 2 cups brown sugar
• 4 eggs
• 4 tablespoons flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• pinch of salt
• 1 1/2 cup raisins
• 3/4 cup coarsely chopped pecans

Preparation:

Combine flour and sugar. With pastry blender, cut in butter until crumbly. Press into cookie sheet (10" x 15"). Bake at 350° F for 15 minutes.

Topping:

1. Mix together butter and sugar.
2. Blend in eggs.
3. Add flour, baking powder, salt and vanilla.
4. Stir in raisins and pecans.
5. Pour over base.
6. Bake at 350° F for 20 to 25 minutes or until top springs back when lightly touched.
7. Allow to cool...then cut into squares.

If you can't finish off the whole pan at once...they freeze well and even taste great partially frozen!

Caramel Apple Cake

Autumn and apples...they go together perfectly.  We have our favorite apple dishes at this time of year...and one of them is caramel apple cake.  The apple cake is an old family recipe...the caramel icing comes from the 'Taste of Home' collection. 

Ingredients:

• 1 cup vegetable oil
• 1-1/2 cups white sugar
• 1/2 cup packed brown sugar
• 4 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups coarsely grated peeled apples
• 1 teaspoons vanilla extract
• 1 cup chopped walnuts – optional

  Directions:

1. In a mixing bowl, combine oil and sugars.
2. Add eggs, one at a time, beating well after each addition.
3. Combine dry ingredients; add to batter stir well.
4. Fold in apples, walnuts and vanilla.
5. Pour into a greased and floured bundt pan or 10 inch tube pan (or twelve mini-bundt pans).
6. Bake at 350 for about 1 hour or until cake tests done (30 minutes for mini-bundts).
7. Cool in pan 10 minutes; remove to a wire rack to cool completely. 

Caramel Icing Ingredients:

• 1/2 cup packed brown sugar
• 1/3 cup light cream
• 1/4 cup butter or margarine
• dash salt
• 1 cup confectioner's sugar
• chopped walnuts, optional

 Directions:

1. In microwave oven (or top of double-boiler), heat brown sugar, cream, butter and salt until sugar is dissolved.
2. Cool to room temperature.
3. Beat in confectioner's sugar until smooth; drizzle over cake.
4. Sprinkle with nuts if desired…or stir nuts into icing before spreading.
5. Yield: 12-16 servings.