Chef Jeff Bacon Goes Bananas!

Bananas Foster Base
Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time : 00:20
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each banana -- sliced
1/4 cup butter
1/3 cup brown sugar
1 tablespoon lemon juice
1/4 cup dark rum
1 tablespoon banana liqueur

Melt butter in pan over medium flame.

Add bananas and simmer a few seconds

Add sugar and lemon juice and cook until bubbling starts,
just a few seconds

Add rum and make sure flames ignite to burn off excess
alcohol.

Add banana liqueur and simmer 30 second until sauce is
creamy and smooth.

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Per Serving (excluding unknown items): 164 Calories; 8g Fat
(48.5% calories from fat); trace Protein; 18g Carbohydrate; 1g
Dietary Fiber; 21mg Cholesterol; 82mg Sodium.

Serving Ideas : Serve over ice cream for a dessert appliciation.
For breakfast serve over banana bread or muffins or over pancakes.
Top with whipped cream.

NOTES : Please note to be very careful when igniting alcohol
during cooking. These flames can flare very high but are
short lived and not too dangerous if proper care is taken.
Do not let flames touch any combustibles or any part of
your body. If cooking on a gas range the flame from the
stive should ignite the pan if tilted slightly toward the
burner flame. If using an electric range use a grill
lighter or long match.

Banana Bread

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 12 Preparation Time :0:00
Categories : Breads Desserts

Amount--Measure-- Ingredient --Preparation Method
------------------------------------------------------
1 cup shortening
1 cup sugar
2 bunches eggs
1 teaspoon baking soda
2 cups flour
1/2 teaspoon salt
3 each banana -- mashed

Cream sugar and shortening in mixer.

Beat in eggs one at a time.

Sift flour with soda and salt and add to mixture.

Add bananas.

Mix well.

Bake in a greased loaf pan for 40 - 60 minutes at 350

Yield:
"2 ounces"
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Per Serving (excluding unknown items): 329 Calories; 18g Fat
(48.8% calories from fat); 3g Protein; 40g Carbohydrate;
1g Dietary Fiber; 31mg Cholesterol; 204mg Sodium.

NOTES : Smaller or mini loaves will cook faster. For muffins cook
for 17-22 minutes.


Buttermilk Biscuits

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 10 Preparation Time :0:50
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound all-purpose flour
1/2 ounce baking powder
1/4 tablespoon salt
2 ounces shortening -- hydrogenated
1/2 cup buttermilk
1 tablespoon baking soda

Combine flour, baking powder, and salt in mixer bowl. Mix on
low speed until blended, approximately 10 seconds, using flat
beater.

Add shortening to flour mixture. Mix on low speed for 1 minute.
Stop and scrape sides and bottom of bowl. Mix 1 minute longer.
The mixture will be crumbly.

Add buttermilk. Mix on low speed to form a soft dough, about
30 seconds. Do not overmix. Dough should be as soft as can be
handled.

Place one-half of dough on lightly floured board or table.
Knead lightly 15-20 times.

Roll to 3/4-inch thickness. Biscuits will approximately double
in height during baking. Cut with a 2 1/2-inch (or 2-inch) cutter;
or cut into 2-inch squares with a knife. When using round hand
cutters, cut straight down and do not twist to produce the best
shape. Space the cuts close together to minimize scraps. Use of
a roller cutter or cutting the dough into squares eliminates or
reduces scraps. The scraps can be rerolled, but the biscuits may
not be as tender.

Place on ungreased baking sheets 1/2 inch apart for crusty
biscuits, just touching for softer biscuits. Repeat, using
remaining dough.

Bake at 425°F for 15 minutes, or until golden brown.

Biscuits may be held 2-3 hours in the refrigerator
until time to bake.

Yield:
"10 (2 1/2-inch) biscuits"
Start to Finish Time:
"1:10"
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Per Serving (excluding unknown items): 138 Calories;
6g Fat (39.1% calories from fat); 3g Protein;
18g Carbohydrate; 1g Dietary Fiber; trace Cholesterol;
291mg Sodium.

NOTES : 7 oz nonfat dry milk and 1 3/4 qt water may be
substituted for fluid milk. Combine dry milk with
other dry ingredients. Increase shortening to 1 lb 6 oz.

VARIATIONS:

Sugared Biscuits: Top each biscuit with ½ tsp sugar
before baking.

Butterscotch Biscuits. Divide dough into eight parts. Roll
each part into a rectangle 1/4 inch thick. Spread with
melted margarine or butter and brown sugar. Roll the
dough as for jelly roll. Cut off slices 3/4 inch thick.
Bake at 375°F for 15 minutes.

Cheese Biscuits. Reduce shortening to 1 lb and add
1 lb grated cheddar cheese.

Cinnamon Raisin Biscuits. Substitute 2 lb 8 oz margarine
for shortening. Combine 8 oz sugar and 2 1/2 Tbsp
cinnamon with dry ingredients. Add 1 lb 12 oz raisins to
mixture after margarine has been mixed in. When baked,
ice with Powdered Sugar Glaze (p. 196).

Drop Biscuits. Increase milk to 2 qt. Drop by spoon or
No. 30 dipper onto greased baking sheets.

Orange Biscuits. Proceed as for Butterscotch Biscuits.
Spread with orange marmalade.

Raisin Biscuits. Reduce shortening to 14 oz and use 1/2
cup less milk; add 4 whole eggs, beaten, 3 Tbsp grated
orange rind, 8 oz sugar, and 8 oz chopped raisins.

Scotch Scones. Add 10 oz sugar and 7 oz currants to dry
ingredients. Add 5 eggs, beaten, mixed with the milk. Cut
dough into squares and then cut diagonally to form
triangles. Brush lightly with milk before baking. (See
Exhibit V in the color insert.)

Shortcake. Increase shortening to 1 lb 12 oz. Add 8 oz
sugar.

Whole Wheat Biscuits. Substitute 2 lb whole wheat flour
for 2 lb all-purpose flour.