4/2/2012 Featured Recipe 02 Apr 12

- from allrecipes dot com

  • 1/4 cup butter
  • 2/3 cup dark brown sugar
  • 3 1/2 tablespoons rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, peeled and sliced lengthwise and crosswise
  • 1/4 cup coarsely chopped walnuts
  • 1 pint vanilla ice cream

In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream. Makes 4 servings.

- from The Joy of Cooking by Irma Rombauer and Marion Rombauer Becker

To cook pumpkin, wash and cut it in half crosswise. Remove seeds and strings. Place it in a pan, shell side up, and bake it in a 325 oven for 1 hour or more, depending on size, until it is tender and begins to fall apart.

When it’s done, scrape the pulp from the shell and put it through a ricer, strainer, blender, or food processor until it’s smooth. For a 9” single crust pie, line a pan with a pie dough, and preheat oven to 425.

  • Mix until well blended:
  • 2 cups cooked (or canned) pumpkin
  • 1-1/2 cups undiluted evaporated milk or rich cream
  • ¼ cup brown sugar
  • ½ cup white sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg or allspice
  • 1/8 teaspoon cloves
  • 2 slightly beaten eggs

Pour the mixture into the pie shell. Bake 15 minutes at 425, then reduce heat to 350 and bake about 45 minutes longer or until an inserted knife comes out clean. Serve with sweetened whip cream, flavored with 2 T bourbon if desired.

- from allrecipes dot com

  • 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • 2 (8 ounce) packages BAKER’S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.