(NAPSI)-Baking a mouthwatering dessert bar doesn't have to be difficult. This dessert, using brownie mix as an easy base for a delicious treat, was one of 100 recipes that vied for the $1 million grand prize in the 44th Pillsbury Bake-Off® Contest.
Peanut Butter-Toffee Cheesecake Brownies
1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
½ cup Crisco® Pure Vegetable Oil
¼ cup water
2 Eggland's Best eggs
1 package (8 oz) cream cheese, softened
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
½ cup Jif® Creamy Peanut Butter
1 bag (8 oz) Heath® milk chocolate toffee bits
1 cup Hershey's® milk chocolate baking chips
3 tablespoons whipping cream
Heat oven to 350ºF. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes. Spread in pan; set aside.
In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spread evenly over batter.
Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool 30 minutes. Refrigerate 40 minutes.
In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely. Store covered in refrigerator. Makes 36 brownies.
See all 100 winning Bake-Off recipes at www.pillsbury.com.
Bake-Off is a registered trademark of General Mills; Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license; Eggland's Best is a registered trademark of Eggland's Best, Inc.; Hershey's, Heath and Heath Bits 'o Brickle are registered trademarks of The Hershey Company, Hershey, PA, 17033.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter: @GAFrontPage
Showing posts with label cheesecake. Show all posts
Showing posts with label cheesecake. Show all posts
Thursday, June 17, 2010
Saturday, December 5, 2009
History You Can Sink Your Teeth Into
(NAPSI)-In 1902, America was a rapidly growing and changing nation. It was a time of invention, industrial innovation and accelerated immigration, blending cultures and cuisines. It was also a time when many favorite all--American foods-such as peanut butter and jelly sandwiches, animal crackers and banana splits--first became popular.
That year also marked the very first time light and dark corn syrups became available in tins. Karo Corn Syrup, founded that year, quickly became a favorite ingredient in desserts, breads, sweet rolls, sauces and fillings.
The syrup, now considered as American as apple pie, is an essential ingredient in a Stars and Stripes Cheesecake or a delicious Cran-Blueberry Pie:
Stars and Stripes Cheesecake
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Yield: 15 servings
Graham Cracker Crust:
1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons sugar
Cheesecake:
3 packages (8 ounces each) cream cheese, at room temperature
⅓ cup sugar
2 tablespoons Argo or Kingsford's Corn Starch
1 cup Karo Light Corn Syrup
3 eggs
2 tablespoons lemon juice
1 cup fresh blueberries
1 pound strawberries, halved (about 3 cups)
1 cup heavy or whipping cream, whipped; or whipped topping
Preheat oven to 325ºF. To prepare graham cracker crust: Combine crumbs, butter and 2 Tbsp. sugar. Press into the bottom of a 13 x 9-inch baking dish.
To prepare cheesecake: Beat cream cheese, sugar and corn starch in a large bowl with mixer at medium speed until smooth. Beat in corn syrup, eggs and lemon juice until blended and smooth.
Pour into prepared baking dish. Bake 25 to 30 minutes or just until set.
Cool on wire rack. Refrigerate until well chilled. Arrange blueberries (about 30 to 40) in rows in upper left corner of cheesecake to form a rectangle, spacing rows about ½ inch apart (to leave room for whipped cream).
Arrange halved strawberries on top of remaining portion of cheesecake also in rows about ¾ inch apart, like a flag. Place whipped cream in a plastic bag and snip off the corner of the bag.
Use the bag to pipe whipped cream between the rows of blueberries and strawberries, completing the flag design. Keep refrigerated.
Cran-Blueberry Pie
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Yield: 1 pie (8 servings)
1 package (12 ounces) frozen blueberries (about 2½ cups)
2 cups fresh or frozen cranberries
¾ cup sugar
½ cup Karo Light Corn Syrup
¼ cup Argo or Kingsford's Corn Starch
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 (9-inch) unbaked pie crusts
Glaze:
¼ cup powdered sugar
1 to 1½ teaspoons milk
Preheat oven to 375°F. Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.
Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent. Bake 40 to 45 minutes or until top is lightly browned.
Prepare Glaze: Stir powdered sugar and milk together until smooth. Spread over hot crust. Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)
You will find more recipes and tips at www.karosyrup.com, or call (866) 430-KARO (5276).
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
That year also marked the very first time light and dark corn syrups became available in tins. Karo Corn Syrup, founded that year, quickly became a favorite ingredient in desserts, breads, sweet rolls, sauces and fillings.
The syrup, now considered as American as apple pie, is an essential ingredient in a Stars and Stripes Cheesecake or a delicious Cran-Blueberry Pie:
Stars and Stripes Cheesecake
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Yield: 15 servings
Graham Cracker Crust:
1 cup graham cracker crumbs
3 tablespoons butter or margarine, melted
2 tablespoons sugar
Cheesecake:
3 packages (8 ounces each) cream cheese, at room temperature
⅓ cup sugar
2 tablespoons Argo or Kingsford's Corn Starch
1 cup Karo Light Corn Syrup
3 eggs
2 tablespoons lemon juice
1 cup fresh blueberries
1 pound strawberries, halved (about 3 cups)
1 cup heavy or whipping cream, whipped; or whipped topping
Preheat oven to 325ºF. To prepare graham cracker crust: Combine crumbs, butter and 2 Tbsp. sugar. Press into the bottom of a 13 x 9-inch baking dish.
To prepare cheesecake: Beat cream cheese, sugar and corn starch in a large bowl with mixer at medium speed until smooth. Beat in corn syrup, eggs and lemon juice until blended and smooth.
Pour into prepared baking dish. Bake 25 to 30 minutes or just until set.
Cool on wire rack. Refrigerate until well chilled. Arrange blueberries (about 30 to 40) in rows in upper left corner of cheesecake to form a rectangle, spacing rows about ½ inch apart (to leave room for whipped cream).
Arrange halved strawberries on top of remaining portion of cheesecake also in rows about ¾ inch apart, like a flag. Place whipped cream in a plastic bag and snip off the corner of the bag.
Use the bag to pipe whipped cream between the rows of blueberries and strawberries, completing the flag design. Keep refrigerated.
Cran-Blueberry Pie
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
Yield: 1 pie (8 servings)
1 package (12 ounces) frozen blueberries (about 2½ cups)
2 cups fresh or frozen cranberries
¾ cup sugar
½ cup Karo Light Corn Syrup
¼ cup Argo or Kingsford's Corn Starch
¼ teaspoon ground cinnamon
⅛ teaspoon salt
2 (9-inch) unbaked pie crusts
Glaze:
¼ cup powdered sugar
1 to 1½ teaspoons milk
Preheat oven to 375°F. Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.
Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent. Bake 40 to 45 minutes or until top is lightly browned.
Prepare Glaze: Stir powdered sugar and milk together until smooth. Spread over hot crust. Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)
You will find more recipes and tips at www.karosyrup.com, or call (866) 430-KARO (5276).
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Tuesday, January 20, 2009
Creativity In The Kitchen Could Pay Off
(NAPSI)-A simple recipe idea could be your ticket to fame and fortune. The 44th Pillsbury Bake-Off® Contest is accepting entries now through April 20, 2009. One hundred creative home cooks will compete for a $1 million grand prize at the contest finals April 11-13, 2010, in Orlando. For more details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Sweet Treats category. The caramel ice cream topping in the filling and drizzled on top makes this creamy cheesecake irresistible.
Spiced Creamy Caramel-Peanut Torte
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Smucker's® caramel ice cream topping
½ cup Jif® creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1¼ cups Fisher® honey roasted peanuts
Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
16 servings
Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Spiced Creamy Caramel-Peanut Torte
1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
2 packages (8 oz each) cream cheese, softened
1 jar (12.25 oz) Smucker's® caramel ice cream topping
½ cup Jif® creamy peanut butter
⅓ cup powdered sugar
1 teaspoon vanilla
¼ teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg or regular ground nutmeg
1 container (8 oz) frozen whipped topping, thawed
1¼ cups Fisher® honey roasted peanuts
Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.
Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.
Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.
Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.
16 servings
Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Friday, September 26, 2008
Pumpkin Cheesecake With Maple Glaze
CC Note: Yum, Yummy, and Yummier!!!
(NAPSI)-A classic cheesecake is easily dressed up for the party season with the addition of pumpkin and a dramatic maple glaze studded with raisins and nuts. As elegant as it looks, this cheesecake is easy to make and is best when made a day ahead.
For the best texture, be sure all the ingredients are at room temperature. This is especially important for the cream cheese to whip into a creamy texture. Run a blunt knife around the edge of the cake after baking in order to reduce the chance of cracks appearing on the top, suggest the experts at the Sun-Maid Growers of California test kitchen.
With the cheesecake made the day before the big event, all that's left is to whip up the glaze just before the party begins. If you plan to travel with this dessert to a party (and what hostess wouldn't be delighted by such a marvelous dessert?), carry the chilled cake in the springform pan and glaze separately. Upon arrival, simply remove the outer ring of the pan and pour the glaze on top of the cheesecake. For more decadent dessert ideas, visit www.sunmaid.com.
Maple Pumpkin Cheesecake
1¼ cups graham cracker crumbs
¼ cup sugar
¼ cup melted butter or margarine
3 8-oz. packages softened cream cheese
1 14-oz. can sweetened condensed milk
1 16-oz. can pumpkin
3 eggs
¼ cup maple syrup
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
Heat oven to 300° F. Combine crumbs, sugar and butter. Press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well.
Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill.
Raisin Nut Glaze
2 tablespoons water
4 teaspoons cornstarch
2 tablespoons melted butter or margarine
½ cup pure maple syrup
½ cup chopped nuts
½ cup Sun-Maid Natural Raisins
Combine water and cornstarch. In small saucepan, melt butter. Add maple syrup and cornstarch mixture; cool and stir until slightly thickened. Add chopped nuts and raisins. Spoon over chilled cheesecake.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
(NAPSI)-A classic cheesecake is easily dressed up for the party season with the addition of pumpkin and a dramatic maple glaze studded with raisins and nuts. As elegant as it looks, this cheesecake is easy to make and is best when made a day ahead.
For the best texture, be sure all the ingredients are at room temperature. This is especially important for the cream cheese to whip into a creamy texture. Run a blunt knife around the edge of the cake after baking in order to reduce the chance of cracks appearing on the top, suggest the experts at the Sun-Maid Growers of California test kitchen.
With the cheesecake made the day before the big event, all that's left is to whip up the glaze just before the party begins. If you plan to travel with this dessert to a party (and what hostess wouldn't be delighted by such a marvelous dessert?), carry the chilled cake in the springform pan and glaze separately. Upon arrival, simply remove the outer ring of the pan and pour the glaze on top of the cheesecake. For more decadent dessert ideas, visit www.sunmaid.com.
Maple Pumpkin Cheesecake
1¼ cups graham cracker crumbs
¼ cup sugar
¼ cup melted butter or margarine
3 8-oz. packages softened cream cheese
1 14-oz. can sweetened condensed milk
1 16-oz. can pumpkin
3 eggs
¼ cup maple syrup
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
Heat oven to 300° F. Combine crumbs, sugar and butter. Press firmly on bottom of 9-inch springform pan.
With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon and nutmeg; mix well.
Pour into prepared pan. Bake 1 hour and 15 minutes or until edge springs back when lightly touched (center will be slightly soft). Cool and chill.
Raisin Nut Glaze
2 tablespoons water
4 teaspoons cornstarch
2 tablespoons melted butter or margarine
½ cup pure maple syrup
½ cup chopped nuts
½ cup Sun-Maid Natural Raisins
Combine water and cornstarch. In small saucepan, melt butter. Add maple syrup and cornstarch mixture; cool and stir until slightly thickened. Add chopped nuts and raisins. Spoon over chilled cheesecake.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Monday, September 22, 2008
Saying Yes To Dessert While Staying True To A Healthier Diet
CC Note: Perfect! We give this story our famous four chocolate covered strawberry rating!
(NAPSI)-For many of us, a meal is not complete without a sweet ending. Fortunately, eating a healthier diet does not mean having to give up desserts.
Choose all your ingredients carefully and make a few simple substitutions, and it's easier than you might imagine to create tasty, decadent treats with significantly less calories and fat. Here are a few tips to help:
• Use low-fat sour cream or plain yogurt in place of sour cream.
• Try low-fat versions of half-and-half or cream cheese to reduce fat.
• Use egg substitute in place of fresh eggs to lower calories and fat, or use two egg whites in place of one whole egg.
• Choose recipes with cocoa; it is naturally fat-free.
• Select fresh or frozen fruit for a sweet ending to the day. Serve with fat-free whipped topping and a few toasted nuts for a special touch.
• Traditional recipes for such mouthwatering desserts as cheesecake and Bananas Foster have a high share of calories from sugar and fat. By substituting Karo Lite Syrup for original Karo syrup, you can easily reduce calories. This simple substitution can work in a variety of your favorite Karo recipes with the same great results.
Although Karo Lite Syrup is great for most dessert recipes, for best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.
Here are two tantalizing, guilt-free recipes to try the next time you are looking for a little sweet treat:
Lite Frozen Chocolate Cheesecake Pie
Prep Time: 10 minutes
Freeze Time: 6 to 8 hours
Yield: 8 servings
½ cup Karo Lite Syrup
½ cup fat-free half-and-half
1/3 cup semisweet chocolate chips
2 tablespoons cocoa
2 tablespoons sucralose sweetener
1 tablespoon sugar
1 package (8 ounces) fat-free cream cheese, softened, cut into cubes
1 teaspoon vanilla
11/2 cups (4 ounces) reduced- calorie whipped topping
1 9-inch chocolate cookie crumb crust
1. Heat syrup and half-and-half in a microwave-safe container for one minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
2. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.
3. Pour into crust. Cover and freeze for at least six hours. Remove from the freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.
Recipe Tip: For a Mocha Pie, stir two teaspoons instant coffee granules into the Karo Lite Syrup mixture before microwaving.
Lite Bananas Foster
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings
1 tablespoon trans-fat-free margarine
1 tablespoon sucralose sweetener and brown sugar blend
11/2 teaspoons vanilla extract
¼ teaspoon cinnamon
Pinch of ground nutmeg
3 firm, ripe, 7-to-8-inch bananas, peeled, halved and sliced lengthwise
¼ cup Karo Lite Syrup
1 tablespoon rum or banana liqueur, optional
Low-fat vanilla ice cream
1. Melt margarine in a large skillet over medium heat. Stir in brown sugar blend, vanilla, cinnamon and nutmeg.
2. Add syrup when mixture begins to bubble; gently stir in bananas. Cook bananas for about one minute per side until hot. Add rum, if desired. Remove from heat and serve immediately over ice cream.
For pecan and pumpkin pie recipes, visit www.karosyrup.com.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
(NAPSI)-For many of us, a meal is not complete without a sweet ending. Fortunately, eating a healthier diet does not mean having to give up desserts.
Choose all your ingredients carefully and make a few simple substitutions, and it's easier than you might imagine to create tasty, decadent treats with significantly less calories and fat. Here are a few tips to help:
• Use low-fat sour cream or plain yogurt in place of sour cream.
• Try low-fat versions of half-and-half or cream cheese to reduce fat.
• Use egg substitute in place of fresh eggs to lower calories and fat, or use two egg whites in place of one whole egg.
• Choose recipes with cocoa; it is naturally fat-free.
• Select fresh or frozen fruit for a sweet ending to the day. Serve with fat-free whipped topping and a few toasted nuts for a special touch.
• Traditional recipes for such mouthwatering desserts as cheesecake and Bananas Foster have a high share of calories from sugar and fat. By substituting Karo Lite Syrup for original Karo syrup, you can easily reduce calories. This simple substitution can work in a variety of your favorite Karo recipes with the same great results.
Although Karo Lite Syrup is great for most dessert recipes, for best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.
Here are two tantalizing, guilt-free recipes to try the next time you are looking for a little sweet treat:
Lite Frozen Chocolate Cheesecake Pie
Prep Time: 10 minutes
Freeze Time: 6 to 8 hours
Yield: 8 servings
½ cup Karo Lite Syrup
½ cup fat-free half-and-half
1/3 cup semisweet chocolate chips
2 tablespoons cocoa
2 tablespoons sucralose sweetener
1 tablespoon sugar
1 package (8 ounces) fat-free cream cheese, softened, cut into cubes
1 teaspoon vanilla
11/2 cups (4 ounces) reduced- calorie whipped topping
1 9-inch chocolate cookie crumb crust
1. Heat syrup and half-and-half in a microwave-safe container for one minute. Stir in chocolate chips and heat for 30 seconds; stir until smooth and well blended. Pour mixture into blender or food processor; add cocoa, sucralose, sugar, cream cheese and vanilla.
2. Blend on medium speed in blender until very smooth. Add whipped topping and mix until uniformly blended.
3. Pour into crust. Cover and freeze for at least six hours. Remove from the freezer and thaw for 15 to 30 minutes before serving. Garnish with additional whipped topping and cocoa, if desired.
Recipe Tip: For a Mocha Pie, stir two teaspoons instant coffee granules into the Karo Lite Syrup mixture before microwaving.
Lite Bananas Foster
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings
1 tablespoon trans-fat-free margarine
1 tablespoon sucralose sweetener and brown sugar blend
11/2 teaspoons vanilla extract
¼ teaspoon cinnamon
Pinch of ground nutmeg
3 firm, ripe, 7-to-8-inch bananas, peeled, halved and sliced lengthwise
¼ cup Karo Lite Syrup
1 tablespoon rum or banana liqueur, optional
Low-fat vanilla ice cream
1. Melt margarine in a large skillet over medium heat. Stir in brown sugar blend, vanilla, cinnamon and nutmeg.
2. Add syrup when mixture begins to bubble; gently stir in bananas. Cook bananas for about one minute per side until hot. Add rum, if desired. Remove from heat and serve immediately over ice cream.
For pecan and pumpkin pie recipes, visit www.karosyrup.com.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
Subscribe to:
Posts (Atom)