A number of years ago, I took all my tried and true recipes and made them into scrapbook pages, copied them x6 for all the grandchildren. They each have a binder, with all the recipe pages in plastic sleeves, divided into sections. Each year I tried new recipes and if they were ‘a keeper’, added them to the books.
At a family gathering on Sunday, when looking through old photos, the kids remembered a recipe I made often, bananas with caramel rum sauce. I haven’t made that recipe in years, had forgotten it, but knew exactly what cook book it was in…Betty Crocker’s International Cookbook…published in 1980.
I’ve packed and moved this cookbook many, many times throughout the years.
Here’s the recipe. It’s a nice fruity dessert after a big meal.
CARAMEL BANANAS WITH RUM
2/3 cup packed brown sugar
2 TB whipping cream
1 TB margarine or butter
3 TB rum
4 medium bananas
½ cup chilled whipping cream
1 TB packed brown sugar
¼ cup sliced almonds
Cook and stir 2/3 cup brown sugar, 2 TB whipping cream and 2 TB margarine or butter over LOW heat until sugar is dissolved and mixture is smooth. Remove from heat; stir in rum. Cover and refrigerate at least one hour.
Cut bananas crosswise into halves; cut each half lengthwise into halves. Arrange in serving dishes; top with caramel sauce.
Beat ½ cup whipping cream and 1 TB brown sugar in chilled bowl until stiff. Spoon whipped cream over bananas and sauce, garnish with almonds.
I’ll admit, when it was just the kids, I made this with milk instead of whipping cream, and didn’t bother with the added garnish of whipped cream and almonds.
Yesterday I bought some rum to try this again, and will be adding it to the cook books.
Rum…another rum recipe…remember Bacardi Rum Cake? Wonder if I can find the recipe for that one.