1 pint vanilla ice cream
2 tablespoons butter
1/2 cup dark-brown sugar
1/4 cup dark or gold rum
3 bananas, peeled, halved crosswise and then lengthwise
Directions
Set ice cream out to soften. Meanwhile, in a large skillet, heat butter, sugar, and rum over medium-low. Cook, stirring occasionally, until smooth and bubbly, 4 to 6 minutes.
Add bananas, and cook, gently swirling skillet, until bananas are just warmed through, 1 to 2 minutes. Scoop ice cream into bowls, and top with bananas and caramel sauce. Serve immediately.
In the bowl of an electric mixer, beat butter until smooth. Add confectioners’ sugar; beat until light and fluffy. Divide mixture among small bowls, using one for each flavor. Stir in desired flavorings to taste, thinning with milk if needed.
Spread half a box of chocolate wafers with a small amount of filling; top with remaining cookies. Press gently to spread filling to the edges.
5 medium black plums, halved and pitted
3 tablespoons brandy
6 tablespoons packed light-brown sugar
1/4 cup mascarpone cheese or creme fraiche
1/4 cup heavy cream
Directions
Preheat broiler. Place plum halves, cut sides up, in a single layer in an 8-inch square baking dish. Pour brandy evenly over plums, and sprinkle with 1/4 cup sugar. Broil until plums are soft and sugar is caramelized, 8 to 10 minutes.
Meanwhile, put mascarpone, cream, and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form, about 2 minutes. Top broiled plums with whipped mascarpone cream
2 large eggs
2 tablespoons milk
4 large slices challah or Italian Bread, (cut 3/4 inch thick)
4 ounces thin semisweet chocolate bar
2 tablespoons unsalted butter
Confectioners’ sugar, for dusting
Directions
In a large, shallow dish, whisk together eggs and milk; set aside.
Form two sandwiches with the bread and chocolate (break chocolate as necessary to cover bread without extending over edges); dip both sides of sandwiches in egg mixture to coat.
Heat butter in a large skillet over medium heat; transfer sandwiches to skillet. Cook, pressing occasionally with a spatula, until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate. Cut in half, and dust with confectioners’; sugar before serving.
Berry and Ice Cream Shortcakes
Ingredients
Biscuits
Ice cream
Raspberries
Blueberries
Orange juice
Sugar
Directions
In a bowl, toss 1 cup raspberries and 1 cup blueberries with 2 tablespoons sugar and 2 tablespoons orange juice; let sit for 5 minutes.
Dividing evenly, serve 4 split biscuits with 1 pint vanilla ice cream and the berry mixture.
By Jonathan Rodriguez Sports Reporter Since 2011, the Texas State Football program has immensely progressed in efforts to garner the attention of the NCAA. It was not too long ago where the Texas State Bobcats hired former TCU, Alabama, and Texas A&M coach, Dennis Franchione to lead this team to the upper echelon of the collegiate football program. The following year would see the program’s inaugural Division I Football Bowl […]
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