Thinking
Of
Warm, real sweet…
Stuck in NY
Airport
Rain
Holiday madness…
On the hunt
For food….
Video camera
In hand…
Home?
It’ll
Have to be
Tomorrow…
The opportunity?
Hours
In an airport
Will
Afford me
Opportunity
To dump
All the video…
I’m aching
To put up…
EBMT..
Real time
Real life..
Bake
Some sweet
Fruit…
Baked Cinnamon Bananas
4 bananas
½ cup apple juice
1 ½ Tbsp real maple syrup
Cinnamon
1 tsp. shredded coconut (optional)
Preheat the over to 450 degrees. Slice the bananas in halves long ways.
Layer them on the bottom of a baking dish
Combine the apple juice and maple syrup. Pour this mixture evenly over
all the bananas. Sprinkle cinnamon over each banana. Place the dish
uncovered in the oven and bake for 20 minutes or until the sauce is
bubbling and the bananas are starting to turn brown, basting at least
once.
(Optional) Sprinkle with the shredded coconut over each banana and bake for another 5 minutes. Remove from oven and serve warm.
Pecan Baked Apples
6 Granny Smith apples – cored
4 Tbsp. maple syrup
½ tsp. vanilla
½ tsp. fresh lime or lemon juice
1 Tbsp. pecans- finely chopped
¼ cup water
Preheat the oven to 350 degrees. In a baking dish just large enough to
hold the apples, pour the water to coat the bottom of the dish. Arrange
the apples in the dish. Combine the maple syrup, vanilla, citrus juice
and pecans in a bowl. Pour the mixture over and inside each apple,
dividing it equally. Cover the dish and place in the oven. Bake for
30-40 minutes just until the skins start to split. Don’t cook the apples
until they are mushy.
Serve the apples warm or chilled with all of the sauce from the bottom of the dish poured evenly over each apple.
Susan Powter
