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[quote=Gio_Clark]I have a good Banana's Foster style recipe for Date Night.. A close lady friend of mine calls it Orgasm in a Bowl. (Not to be confused with Wet Dream with a Crust.) It's quick and easy.

1 banana per person, sliced.
1/2 cup of butter
1 cup of brown sugar (light or dark)
1/4 cup of dark rum (Bacardi Gold will do, Myers is better)
Vanilla Ice Cream.

Melt the butter over medium to medium/high heat in a large skillet. Add the brown sugar and stir until dissolved/melted. Stir in the rum and give the mix a couple of minutes to heat up. Then fry the banana slices on medium for about 3-5 minutes on each side or to your (or hers/his) taste. As long as the heat isn't too high, they won't burn. Then serve hot over vanilla ice cream.

Experiment. Want a thicker sauce? Add more sugar or let the sauce reduce a bit before adding the bananas. Thinner? more rum. [/quote]

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[quote=Edwin]Take a batch of soft bake cookies. Take a glass of ice cold milk. Drop cookie in milk. Pull cookie out. Eat.[/quote]

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[quote=Kiri]Apple Stuff

Apples for baking. I use Stayman rather than Grannysmiths.
Honey
Roasted nuts I use hazelnuts though walnuts work too.
Cinnamon
Nutmeg
Black pepper
Peel and cut the apples into small pieces placing them in a nonstick baking dish or a lightly greased baking dish.
Add enough honey to coat the apples.
Cinnamon and nutmeg to taste. A dash of black pepper. Add nuts. Mix thoroughly. Bake at 350F until apples are soft. Stir occasionally while cooking to keep honey mixed and not pooled at the bottom.

If you want to roast your own nuts....
buy whole nuts and grind in a mortar and pestle. Cook over med heat on stove in a pan lightly greased with olive oil.[/quote]

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[quote=KaterinLHC]
Jewish Honeycake

Every year I make this for Hannukah and Passover. It really goes over well, and is, of course, completely kosher; don't wait for the High Holidays to make it though, and I'm sure goyim will get a kick out of it too This one is adapted from "The Moosewood Bible", by Molly Katzin.

Butter for the pan
1 cup honey (I prefer orange blossom for this recipe)
1 egg
3 Tbsp melted butter (you could do canola oil, but then you'd be a wussy)
1/2 cup cold black coffee (preferably some really strong brand that's been sitting around for awhile)
2 cups unbleached white flour
1/2 tsp salt
2 1/2 tsp baking powder
a dash each of cinammon, nutmeg, and allspice (and cloves, if you got'em)
1/2 cup minced, slightly toasted walnuts

1) Preheat oven to 350 F. Grease a medium sized loaf pan with the butter.

2) Beat honey in a medium bowl at high speed with an electric mixer for about 3 minutes. (If you don't have an electric mixer, then you can still do it by hand - you're looking for the honey to change color to an even lighter consistency. It will also change viscosity to become more fluid.)

3) Add egg, butter (or oil, you pansy), and coffee. Beat for another minute (or stir until everything's well combined and aerated)

4) Sift in the flour, salt, baking powder, and spices right into the mixture. (If you don't have a sifter, then mix all the dry goods together first, and then add them gently, slowly, and in batches to the wet mixture, being sure to combine completely in between additions).

5) Spread the batter into the pan. It won't go all the way up the pan, but don't you worry, it will rise. Spread the remaining nuts on top.

6) Bake for 45 minutes, or until a knife comes out clean when inserted into the center. Cool in the pan for 15 minutes. Then rap the pan really hard a couple of times on the counter, to loosen the cake, and the loaf should come right out. Cool completely before slicing. (You'll probably notice cracking on the top - that's fine. It gives it character.)

This is good by itself, but its even better when you have Delicious Apple Topping

Apple Topping of the Delicious Variety

4 cups peeled, sliced, tart apple. (Granny Smiths work great. And I do mean peel them. Skin = tough)
2 generous Tbsp. lemon juice
3/4 tsp. cinammon
honey, to taste (brown sugar works well too)

1) Place apples, lemon juice, and cinammon in a medium saucepan over medium heat. Cover and cook for 10 minutes, until the apples are soft.

2) Remove from heat and stir in honey or brown sugar to taste.

3) Spoon it piping hot over sliced cooled honeycake.

That's it! Hope you all enjoy!

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[quote=CreatureParade]I've got one for improvised ice cream that I tried out during my last deployment. It's only really practical if you've got absolutely no utensils or means of acquiring ice cream legitimately. Either that or it'll keep a small child or enlisted Marine or soldier occupied for a few hours.

Milk
Sugar
Salt
Ice
Whatever flavoring you can muster
Sealable plastic bags
Large type can (coffee can, etc)

1 - Crush your ice inside the plastic bags.
2 - Put your ice, milk, sugar, and whatever flavoring you have into the bag with the ice.
3 - Fill most of the can with salt, but enough to put your plastic bag inside.
4 - Put the plastic bag in, fill up the rest of the way with salt so that the bag is covered. Don't pack it tight, have enough space for stuff to move around.
5 - Seal up the can with duct tape or something, and kick it around for an hour or so. Kick vigorously, but don't break that seal.
6 - Open up the can, pull out your bag, and it's full of homemade ice cream.

I can't give exact measurements for the ingredients, because we definitely eyeballed it.[/quote]

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[quote=Edwin] This page has been neglected far too long. I stole this from my mom. Original at the top and translation at the bottom.

Natillas

1/4 taza de azúcar
1 cucharada de Fécula de Maíz Maizena
1/4 cucharadita de sal
2 tazas de leche
2 yemas de huevo batidas
1 cucharadita de vanilla

En una cacerola mediana mexcle el azúcar, fécula de maíz y sal. Añade la leche y nezcle hasta que se forme una crema suave. Añade las yemas de huevo. Mexcle constantemente y deje hervir sobre fuego mediano por un minuto. Añade la vanilla. Deje enfriar antes de servir. Rinde 2 1/4 tazas.

Custard

1 / 4 cup sugar
1 tablespoon cornstarch Maizena
1 / 4 teaspoon salt
2 cups milk
2 egg yolks beaten
1 teaspoon vanilla

In a medium saucepan mix sugar, cornstarch and salt. Add milk and mix until it forms a smooth cream. Add the egg yolks. Mix constantly and bring to boil on medium heat for a minute. Add the vanilla. Let cool before serving. Makes 2 1 / 4 cups.

Optional:
Sprinkle cinnamon or add a stick of it into the mixture and let it chill in the fridge. Add sponge or rum cake layer at the bottom of the corning ware bowl. Other option is to add a coat of sugar in a small bowl and blow torch it so it has a hard crunchy shell. I like doing all three. [/quote]

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