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Desserts Desserts
Candied Bananas Foster
6 bananas, peeled and cut into quarters
1/2 cup flaked coconut
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup dark corn syrup
1/3 cup unsalted butter
1 tsp. lemon zest, grated
3 tbs. lemon juice
1 tsp. rum
12 slices pound cake, each about 1-inch thick
1 qt French vanilla ice cream, softened
confectioner’s sugar, for garnish
Combine the bananas and coconut in the Crock-Pot
®
Slow Cooker.
In a mixing bowl, combine the cinnamon, salt, corn syrup, butter,
lemon zest, lemon juice and rum. Pour over the banana and
coconut mixture. Cover; cook on Low for 1- 2 hours. To create
individual servings, place one scoop of the French vanilla ice cream
between two slices of pound cake, like a sandwich. Ladle the
bananas and sauce over each ice cream sandwich, and dust each
with confectioners sugar.
Recommended Unit Size: 3 - 6 Quarts
Bread Pudding
8 eggs, beaten
4 cups milk
2/3 cup sugar
1 tsp. cinnamon
1 tsp. vanilla
6 cups dry French bread cubes
2/3 cup raisins
In a mixing bowl, beat together the eggs, milk, sugar, cinnamon and
vanilla. Place the dry bread cubes in the Crock-Pot
®
Slow Cooker.
Pour the egg mixture over the bread. Cover; cook on High for
2 1/2 - 3 hours.
Recommended Unit Size: 3 - 6 Quarts
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