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http://www.angelfire.com/ma4/myrecipes/BakedHoneyMustardChexChickenFingers.html Chicken Fingers 6 cups Corn Chex(tm) cereal 1/2 cup mayonnaise 1/2 cup honey 1/3 cup yellow mustard 1 lb boneless skinless chicken breasts, cut into strips Dipping Sauce 2 tablespoons honey 2 tablespoons yellow mustard Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper. Place cereal in large food-storage plastic bag; crush cereal using rolling pin. Place cereal in wide shallow dish. In another wide shallow dish, stir together mayonnaise, 1/2 cup honey and 1/3 cup mustard. Dip chicken strips in mayonnaise mixture, then in crushed cereal to coat; place on cookie sheets, spacing chicken evenly apart. Bake 1 sheet at a time about 25 minutes or until chicken is no longer pink in center and coating is crisp. Remove from oven; cool slightly before serving. Meanwhile, stir together 2 tablespoons each honey and mustard. Serve chicken with sauce for dipping. Serves 6 Use any plain flavor of Chex(r) cereal you like. I like the sweet, toasty flavor of the corn-flavored one for this recipe. These chicken fingers make a great game-day snack or even a weeknight meal. For dinner, just add a green vegetable or salad on the side to make it a meal. You can sub maple syrup for the honey in this dish with fine results.
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Basic Frosting
http://www.angelfire.com/ma4/myrecipes/BasicFrosting.html 1 (1 lb.) box confectioners' sugar 1/3 to 1/4 cup Crisco 1/2 tsp. Salt 1 scant tsp. Cream of tartar 1/4 cup water 1/2 tsp. Vanilla extract, or flavor desired Mix all ingredients together and beat at medium speed with mixer for 7 to 8 minutes, or until smooth and lump-free. Stop, and then beat again. If too thick, add drops of water while beating until of desired consistency. Icing or icing leftovers will keep indefinitely in the refrigerator. To use later, beat again to make smooth. A little water may need to be added. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/ButterscotchBlondies1.html 1 cup unsalted butter at room temperature 3 cups packed brown sugar 4 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 11/2 cups chopped pecans, toasted Icing: 2 sticks unsalted butter 2 cups packed brown sugar 4 cups powdered sugar ? cup half-and-half 2 teaspoons vanilla extract 1. Preheat oven to 350 degrees. Line a half-sheet (13 by 18-inch) pan with foil and grease with butter or cooking spray. 2. Beat the 1 cup butter and 3 cups brown sugar using an electric mixer with a paddle attachment until fluffy (approximately 2 minutes). 3. Add eggs one at a time while beating on medium-low speed and then add vanilla extract. Beat for 1 more minute and scrape down sides of bowl to make sure everything is even in consistency. 4. Combine the dry ingredients, flour, baking powder, and salt in a medium bowl. 5. Beat flour mixture into butter mixture at low-speed. 6. Stir in pecans and pour into prepared pan. Use a spatula to spread the batter evenly. 7. Bake for 25 to 30 minutes. Bars should be set and slightly puffed. Cool completely. 8. For icing, melt 1 cup butter and 2 cups brown sugar in a saucepan over medium heat. Once mixture starts to bubble, decrease heat to medium-low and continue to cook for 2 more minutes, stirring occasionally. 9. Place powdered sugar, half-and-half, and vanilla extract in a mixing bowl and using a paddle attachment beat on medium speed until creamy. 10. Add melted butter mixture and beat to combine. 11. Pool over cooled bars and let icing set for 30 minutes before cutting Serves 24
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Banana Orange Smoothie
http://www.angelfire.com/ma4/myrecipes/BananaOrangeSmoothie.html 2 ripe, large Bananas 2 medium oranges 1 carton (8 oz.) lowfat vanilla yogurt Dash ground cinnamon and nutmeg Peel bananas; slice into blender container or food processor. Peel oranges; cut into chunks. Add to blender with yogurt, cinnamon and nutmeg. Cover; blend until smooth. Recipe can be doubled. Refrigerate for about an hour. Great if you make it the night before. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/ButternutSquashSausageSoup.html 1 large butternut squash (4 to 4-1/2 pounds) 1 medium onion, chopped 1 medium tart apple, peeled and coarsely chopped 2 teaspoons olive oil 6 garlic cloves, minced 2 teaspoons dried thyme 1/2 teaspoon pepper 1/2 teaspoon dried marjoram 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 6 cups reduced-sodium chicken broth 4 fully cooked Italian chicken sausage links, chopped 4 large carrots, chopped 2/3 cup reduced-fat plain Greek yogurt 4 teaspoons minced fresh sage 1 teaspoon cider vinegar Corn bread croutons and additional yogurt, optional Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. X 10-in. X 1-in. Baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-60 minutes or until tender. Cool slightly. Scoop out pulp; set aside. In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until apple is tender. Cool slightly. In a blender, cover and process soup in batches until smooth. Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender. Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired. Yield: 8 servings (3-1/4 quarts). Nutritional Facts 1-1/2 cups (calculated without optional ingredients) equals 222 calories, 5 g fat (1 g saturated fat), 34 mg cholesterol, 783 mg sodium, 33 g carbohydrate, 8 g fiber, 14 g protein. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Chicken Casserole
http://www.angelfire.com/ma4/myrecipes/Chickencasserole3.html 1 box Stove Top Stuffing 2 cups cooked chicken, cut into pieces (or boneless breasts) 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup 1 soup can of milk 1 teaspoon poultry seasoning Heat oven to 325 degrees. Prepare stuffing according to package directions. Set aside. Spread chicken pieces in a 13 x 9 inch baking pan. Mix 2 soups and milk; pour over chicken. Sprinkle with seasoning. Spread stuffing over top. Bake for 30 minutes. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Truly Coconutty Cream Pie
http://www.angelfire.com/ma4/myrecipes/TrulyCoconuttyCreamPie.html Crust: 1 cup all-purpose flour 3/8 teaspoon salt 1/4 cup unsalted butter, chilled and cubed 2 tablespoons butter flavored shortening, chilled 1 1/2 tablespoons coconut water, or as needed 3/4 fluid ounce coconut-flavored rum Filling: 1 (18 ounce) can coconut milk 1 cup white sugar, divided 1 cup flaked sweetened coconut, toasted 1 vanilla bean, split and scraped 1/3 cup cornstarch 3/4 cup whole milk 2 eggs 1 egg yolk 2 tablespoons butter, room temperature Topping: 2 cups heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract 1 teaspoon lemon juice 2 tablespoons flaked sweetened coconut, toasted To make the crust, combine the flour, salt, cold butter, and cold shortening in the bowl of a food processor. Pulse until the butter and shortening are the size of small peas. Transfer the mixture to a bowl. Add the coconut water and rum 1 tablespoon at a time, tossing with a fork to mix. When the mixture can be squeezed into a ball, wrap it with plastic wrap and refrigerate for 30 minutes. Grease an 8-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully transfer the dough to the pie pan. Trim the edges and fold the dough under itself; crimp the crust. Cover loosely with plastic wrap and refrigerate for 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Prick the bottom and sides of the pie dough with a fork. Line the dough with parchment paper or aluminum foil and weigh it down with pie weights or dried beans (see Editor's Note). Bake until the edges of the crust are golden and the bottom of the crust is just beginning to color, 15 to 20 minutes. Remove the crust from the oven, carefully remove the foil and beans, and set aside. Combine the coconut milk, 1/2 cup sugar, 1 cup toasted coconut, and the scraped vanilla bean seeds and pod in a saucepan over medium-low heat. Stir occasionally to dissolve the sugar. Bring the mixture to a boil and remove from the heat. Whisk the remaining 1/2 cup sugar with the cornstarch. Whisk the eggs and egg yolk together in a large heat-proof bowl; whisk in the milk and the cornstarch mixture. Gradually pour the hot coconut milk into the egg mixture, whisking constantly. Return the custard mixture to the saucepan. Cook the custard over medium heat, stirring constantly with a spatula or wooden spoon. Bring the mixture to a boil and cook, stirring, for 2 minutes. The mixture will thicken. Remove the pan from the heat and discard the vanilla bean pod. Whisk in the butter. Pour the custard into the cooled pie crust. Chill the pie for 1 hour. Place a mixing bowl and beaters in the freezer for 15 minutes to chill. Whip the cream on high speed until it begins to thicken; gradually add the confectioner's sugar, vanilla, and lemon juice. Continue beating until stiff. Pipe or spread the cream onto the chilled pie and sprinkle with the remaining toasted coconut. Cook's Notes Freezing the mixing bowl before whipping the cream makes it whip up faster and keeps it more stable. This pie can be made ahead of time and kept refrigerated before serving. You may save the vanilla bean pod and use it to flavor sugar. Rinse it well in cool running water after cooking the custard. Pat dry with paper towels, then store in a lidded jar with white sugar. Replenish the sugar as you use it. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Turkey Pasta Salad
http://www.angelfire.com/ma4/myrecipes/TurkeyPastaSalad.html 2 cups Turkey, cooked and diced 2 cups Penne pasta, cooked, drained and chilled 1 tablespoon Celery, diced 1 Tablespoon Onion, minced 1 Tablespoon Bell pepper, minced 3/4 cup Mayonnaise 2 teaspoons Parsley, chopped To taste Salt and pepper Toss together all ingredients. Cover and chill. Serve on a bed of mixed lettuces. Serves 4 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/TexastylePotatoSaladMustardPickledRedOnions.html 1 1/2 cups red wine vinegar 2 tablespoons sugar 1 teaspoon mustard seeds Kosher salt 1 small red onion, halved and thinly sliced 2 1/2 pounds new red potatoes 6 hard-cooked eggs, coarsely chopped 1 roasted red pepper, finely diced 1 cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Freshly ground black pepper 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the sugar and salt dissolves, about 1 minute. Transfer to a small bowl and let cool for 10 minutes. Add the onions and stir to combine. Cover and refrigerate for at least 1 hour and up to 24 hours. Drain the onions through a strainer into a bowl and reserve the pickling liquid. Put the potatoes in a large pot, cover with cold water by 2 inches and add 2 tablespoons salt. Bring to a boil over high heat and cook until a knife inserted into the center of the potatoes meets with no resistance. Drain the potatoes well, let cool slightly (but not all the way) and slice into 1/2-inch thick slices. Transfer the warm potatoes to a large bowl. Add the eggs, pickled onions and red peppers. Whisk together the mayonnaise, mustards, a few tablespoons of the pickling liquid and season with salt and pepper. Add the dressing and parsley to the warm potatoes and gently mix to combine; season with salt and pepper. Serve at room temperature or cover tightly and refrigerate for at least 2 hours and serve chilled. Serves 4 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Baked Mexi-Potato Skins
http://www.angelfire.com/ma4/myrecipes/BakedMexiPotatoSkins.html 8 large Potatoes, baked and halved 1 1/2 c Cheddar cheese, shredded 1 1/2 c Jack cheese, shredded 1/2 c Tomatoes, diced 1/2 c Ripe olives, sliced 1/2 c Jarred jalapenos, sliced 1/2 c Green onion, thinly sliced 1 c Favorite guacamole 1 c Favorite salsa Scoop centers from potatoes, leaving 1/4-inch thick shells. Fill shells equally with cheeses, tomato, olives, jalapenos, and green onion. Bake in a 450 F oven for 5 minutes or until just heated through. Serve with guacamole and salsa. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Jerk Chicken
http://www.angelfire.com/ma4/myrecipes/JerkChicken.html 2 tablespoons fresh thyme, chopped or 2 teaspoons dried thyme 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 1/4 teaspoon allspice 4 boneless, skinless chicken breasts 1 cup sliced papaya 1 cup sliced mango 1 medium red onion, sliced 1 medium yellow bell pepper, cut into 1/4 inch strips Heat oven to 375 degrees. Mix thyme, red pepper, salt and allspice and rub into chicken breasts. Spray a glass-baking dish with nonstick cooking spray. Place chicken in baking pan and bake covered for 30 minutes. Turn chicken; add other ingredients around the chicken and bake uncovered another 20-30 minutes. Makes 4 Servings My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Turkey Stuffed Peppers
http://www.angelfire.com/ma4/myrecipes/TurkeyStuffedPeppers.html 2 red bell peppers 1/2 cup chopped green beans 1 cup cooked brown rice 1/2 of a 11 oz can Mexican style corn, drained 1/4 cup drained canned black beans 1 green onion, chopped 3/4 cup diced cooked turkey 1 tsp Southwest seasoning 1/2 cup shredded Monterey Jack cheese Heat oven to 350 degrees. Lay peppers on their sides. Cut off top one third of peppers, dice reserve pieces. Remove seeds and ribs, discard. Divide green beans among peppers. In bowl, mix rice and next 5 ingredients, divide among peppers. Top with cheese. Bake 30 min. Or until heated through and cheese is melted. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Easy Garlic Broiled Chicken
http://www.angelfire.com/ma4/myrecipes/EasyGarlicBroiledChicken.html 1/2 cup butter 3 tablespoons minced garlic 3 tablespoons soy sauce 1/4 teaspoon black pepper 1 tablespoon dried parsley 6 boneless chicken thighs, with skin Dried parsley, to taste 1. Preheat the oven broiler. Lightly grease a baking pan. 2. In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted. 3. Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting. 4. Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve. Serves 6 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Baked Lemonade Chicken Breasts
http://www.angelfire.com/ma4/myrecipes/BakedLemonadeChickenBreasts.html 1 (6 ounce) can frozen lemonade concentrate 1 cup water 2 1/2 pounds boneless, skinless chicken breasts 1/4 cup flour 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup vegetable oil 2 tablespoons butter, melted Preheat oven to 350 degrees F. Mix lemonade concentrate and water together. Pour over chicken in large bowl, being sure the chicken is well coated with lemonade mixture. Refrigerate 2-4 hours, turning chicken occasionally. Drain chicken and reserve liquid. Mix together the flour, salt and pepper in a small paper bag. Add well-drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook only until evenly browned, turning pieces over carefully with tongs. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade mixture. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 or 20 minutes. About 15 minutes before chicken is done, drain off excess liquid from pan and continue baking. When ready to serve, remove chicken from pan and serve hot. Makes 4 servings. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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Savory Grilled Beef Kabobs
http://www.angelfire.com/ma4/myrecipes/SavoryGrilledBeefKabobs.html 1 can (10 1/2 ounces) Campbell's? Condensed Beef Broth 1/4 cup ketchup 1 tablespoon vegetable oil 1 teaspoon dried thyme leaves, crushed 1/4 teaspoon garlic powder OR 2 small cloves garlic, minced 1/2 teaspoon ground black pepper 1 boneless beef sirloin steak OR beef top round steak (about 1 pound), cut into 1-inch pieces 12 medium mushrooms 1 large green pepper, cut into 1-inch pieces (about 1 1/2 cups) 1. Stir the broth, ketchup, oil, thyme, garlic powder and black pepper in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef, mushrooms and green pepper and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes. 2. Remove the beef and vegetables from the marinade. Thread the beef, mushrooms and green pepper alternately on 4 skewers. 3. Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the beef is cooked through and the vegetables are tender, turning and brushing often with the marinade. Discard any remaining marinade. Tip: This recipe works with both metal and bamboo skewers. The food may cook a bit faster using metal skewers since the metal will conduct the heat from the grill. Makes: 4 servings. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/JazzySpaghettiSauce.html 1 pound ground beef 1/2 pound sliced fresh mushrooms 1 medium onion, chopped 1 jar (24 ounces) roasted garlic Parmesan spaghetti sauce 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained 1/4 pound bacon strips, cooked and crumbled Hot cooked linguine 1. In a Dutch oven, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and artichoke hearts. Heat through. Sprinkle with bacon and serve with linguine. Yield: 4 servings. Nutritional Facts 1-1/4 cups (calculated without linguine) equals 393 calories, 26 g fat (8 g saturated fat), 82 mg cholesterol, 567 mg sodium, 14 g carbohydrate, 2 g fiber, 26 g protein. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/ScallopMacCheese.html 2 cups uncooked medium pasta shells 1/2 cup butter, divided 1 cup French bread baguette crumbs 1 pound bay scallops 1 cup sliced fresh mushrooms 1 small onion, chopped 3 tablespoons all-purpose flour 3/4 teaspoon dried thyme 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups whole milk 1/2 cup white wine or chicken broth 2 tablespoons sherry or chicken broth 1 cup (4 ounces) shredded Swiss cheese 1 cup (4 ounces) shredded sharp cheddar cheese 1. Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted. 2. In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended. 3. Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce. 4. Divide among five 10-oz. Ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired. Yield: 5 servings. . Nutritional Facts 1 serving equals 704 calories, 37 g fat (22 g saturated fat), 132 mg cholesterol, 696 mg sodium, 55 g carbohydrate, 3 g fiber, 38 g protein. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/EasyCrabCakes.html 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed 1 cup seasoned bread crumbs, divided 1 egg, lightly beaten 1/4 cup finely chopped green onions 1/4 cup finely chopped sweet red pepper 1/4 cup reduced-fat mayonnaise 1 tablespoon lemon juice 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1 tablespoon butter In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne. Divide mixture into eight portions; shape into 2-in. Balls. Roll in remaining bread crumbs. Flatten to 1/2-in. Thickness. In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings. Nutritional Facts 2 crab cakes equals 295 calories, 12 g fat (3 g saturated fat), 142 mg cholesterol, 879 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/TwoStepMacaroniCheese.html 1/2 cup 1% low-fat milk 1/4 teaspoon dry mustard 1/4 teaspoon black pepper 6 ounces processed cheese (such as Velveeta), cubed 4 cups hot cooked elbow macaroni (about 8 ounces uncooked pasta) Combine the first 4 ingredients in a large saucepan over medium heat, stirring frequently; cook until smooth. Remove from heat; stir in macaroni. Serve immediately. Serves 4 Note: Processed cheese is a must in this quintessential quick-and-easy dish. It melts easily and gets smooth and creamy without help from flour, eggs, or other ingredients used in fancier counterparts. You can make prep even simpler by heating the first four ingredients in the microwave for about 3 minutes in a covered dish instead of cooking them on the stovetop. My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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http://www.angelfire.com/ma4/myrecipes/TexasFrenchToastBananasFoster.html French Toast Batter: 3 eggs 1/3 cup milk, preferably whole 1/3 cup heavy cream 1/4 teaspoon pure vanilla extract 1/4 teaspoon orange-flavored liqueur (recommended: Grand Marnier) 1/8 teaspoon sea salt 1/8 teaspoon ground cinnamon Caramel Sauce: 1 cup unsalted butter 2 cups packed brown sugar 1/4 teaspoon ground cinnamon 1/2 cup orange juice 1/4 cup dark rum 1 tablespoon creme de banana liqueur, optional 3 bananas, peeled and sliced 6 thick bread slices, preferably French toast bread (brioche) or Texas toast Batter: In a large bowl, combine all of the ingredients until a smooth batter is formed. Sauce: In a saucepan over medium-high heat, melt the butter, then add the brown sugar. Stir continuously until the sugar has dissolved. Add the cinnamon and orange juice and bring to a simmer. Remove the pan from the heat, pour in the rum and creme de banana, if using, then return the pan to the heat. Brush down the sides of the pan with water using a pastry brush. Remove from heat. In a small saute pan, add 1/4 cup of the caramel sauce and the bananas. Saute over high heat until just warmed through. Keep warm. Toast: Preheat a griddle or a nonstick pan over high heat. Dip the bread slices into the batter, then put them on the griddle, turning over after 2 minutes. To each serving plate, add 1/4 cup of the caramel sauce and top with the French toast. Spoon the bananas, over the toast and drizzle with some of the caramel sauce. Serves 4-6 My Country Kitchen http://www.angelfire.com/ma4/myrecipes/MyCountryKitchen.html
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