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All I can say is, "Oh, Baby, what a treat!" ;-)
Preheat over to 400 degrees F.
Mix the sugar, lemon juice, butter, and rum together in a small saucepan and simmer for 10 minutes.
Meanwhile, peel and slice the bananas in half, lengthwise. Place bananas cut side down in a lightly buttered baking dish.
Pour the rum sauce over the bananas and bake for 30 minutes, turning once. Allow to cool slightly and serve.
Note: I just tried making these again on Sunday but used brown sugar instead of regular sugar and they are even better using the brown sugar!
By Deeli from Richland, WA
She used to make all kinds of treats for the flower shop. She made the best angel food cakes, and an avocado pie topped with real whipped cream, that was so good. She made us huge molasses cookies like the ones that the "tall ships" carried on their long voyages; and the best peanut butter cookie, oh yum.
Put milk, water, sugar and salt in pan and bring to a light boil. Add combined starch, egg yolk and water. Bring to a boil. Turn off heat and cook 1 to 2 minutes. Add rum and stir in.
Source: Jonni Ready was a a great baker and liked to share with family and friends. I miss her very much and think of her often with fond memories.
By Vi Johnson from Moorpark, CA
This spirited dessert is usually prepared as summer fruits come into season but here, this old-time European favorite has been adapted to the off-season using fresh ingredients if available, frozen berries and canned fruit where necessary. Have a large crock or glass jars ready. Store in a cool dark place, as it gets better with age.
Hull and slice strawberries and place in bottom of container. Cover with 2 cups of sugar.
Add sour cherries with their juice and dried apricots. Cover with 2 cups of sugar. Add blueberries and raspberries and cover with 4 cups of sugar. Add pineapple cubes, peaches and 2 cups of sugar. Pour rum over everything. Stir fruit gently to make sure rum gets to the bottom.
Cover with a tight-fitting lid and store in a dark place.
Spoon into pretty glass jars and give as gifts if desired.
Best served over sponge cake or Vanilla Ice Cream
Source: Harrowsmith magazine, December 1999
By sooz from Toronto, ON
Dip cookies in sherry and layer on base of dish. Mix melted chocolate or coco powder with custard. Put thin layer of custard to cover.
This page contains jello shots recipes. A unique, sweet treat for holiday parties can be made with gelatin and alcoholic spirits.
