butter rum bananas

Butter Rum Bananas
2 tablespoons butter
1/2 cup sugar
2 tablespoons water
2 tablespoons light rum
1/2 teaspoon lemon juice
Grated rind of half a lemon
1/2 teaspoon vanilla or rum flavoring
4 small bananas, peeled and halved
Whipping cream or ice cream
Melt butter in a large skillet. Add sugar and water. Stir well. Cook until reduced to heavy syrup, stirring occasionally so the mixture doesn’t stick to the bottom of the pan. Add rum, lemon juice, rind, and your choice of flavoring. Cook for 2 minutes, or until golden in color. Remove from stove and add banana pieces. Plunge them into the syrup, covering them as well as possible. Serve warm, not hot, topped with a dollop of whipped cream or alongside scoops of ice cream.
Makes 4 servings.

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Cherry berry cobbler

Cherry Berry Cobbler
1 (21 ounce) can cherry pie filling
1 (10 ounce) package frozen red raspberries, thawed and drained
1 teaspoon lemon juice
1/2 cup flour
1/4 cup sugar
1/8 teaspoon salt
1/2 stick butter
In a saucepan, combine pie filling, raspberries and lemon juice. Bring to a boil over medium heat. Turn into a greased 1 quart casserole. In a bowl, mix together flour, sugar and salt. Cut in butter until crumbly. Sprinkle over fruit. Bake at 350 degrees for 45 minutes, or until browned and bubbly. Serve warm (not hot) alone or over ice cream.
Makes 6 servings.

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Grilled peach melba

Grilled Peach Melba
4 large unpeeled peaches or nectarines
2 teaspoons sugar
2 cups red raspberries, fresh or frozen
Sugar, optional
Vanilla ice cream
Halve and pit peaches. Press fresh or thawed raspberries through sieve. Save juice and discard seeds. Sweeten to taste with sugar, if needed. Grill unpeeled peaches, cut-side down, for approximately 2 minutes. Turn peaches over. With cut-side up, fill each cavity with 1/2 teaspoon sugar and continue grilling until grill marks appear on the skins. Serve immediately with a scoop of vanilla ice cream and drizzle with the raspberry sauce.
Makes 4 servings.

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Impossible cheeseburger pie

Impossible Cheeseburger Pie
1 pound ground beef
1 1/2 cups chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
1 1/2 cups milk
3/4 cup buttermilk baking mix
3 eggs
Preheat oven to 400 degrees. Lightly grease a 10 inch deep dish pie pan. Combine meat and onions; cook in skillet; drain. Spread meat and onions in bottom of pie pan. Sprinkle with cheese. Beat together remaining ingredients with a wire whisk until smooth; pour over meat mixture in pie pan. Bake until golden brown and a knife inserted in center comes out clean, about 30 minutes. Let stand for 5 minutes before serving.

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Chocolate nutbread

Chocolate Nutbread
6 cups sifted flour
1 teaspoon salt
2 cups sugar
6 teaspoons baking powder
1/2 cup cocoa
2 eggs
2 cups rich milk
1 tablespoon butter, melted and cooled
1 cup chopped pecans
1 cup ground pecans
Combine flour, salt, sugar, baking powder and cocoa; sift together into mixing bowl. Beat eggs with milk. Add liquid to the dry ingredients and blend. Add butter, chopped nuts and ground nuts; mix thoroughly. Divide dough evenly between 2 greased loaf pans. Let stand in a warm place for 30 minutes. Bake at 325 degrees for 1 to 1 1/2 hours, or until tested done. Turn out onto a rack to cool. Let stand for 24 hours before slicing.

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Fried bread

Fried Bread
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon shortening
3/4 cup water
Oil for deep frying
Mix dry ingredients; work shortening in and add water; mix well. Shape into 6 balls of equal size. Roll 1 ball at a time to 1/8 inch thickness; cut each into 6 wedges. Fry in hot oil at 375 degrees until puffy and brown.

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Pepper and onion corn sticks

Pepper And Onion Corn Sticks
1 cup sifted flour
1 cup cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup chopped green pepper
2 teaspoons instant minced onion
1 cup milk
1 egg, beaten
1/4 cup oil
Sift together flour, cornmeal, sugar, baking powder and salt. Stir in green pepper and onion. Add remaining ingredients; mix until just combined. (Do not overmix.) Pour into hot, well-greased corn-stick pans. Bake at 425 degrees for 12 to 15 minutes, or until browned.
Makes 14 corn sticks.

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