Warm Bananas Kahlua Food

HOT BANANA WATER

Steps:

• Cut off the ends of the banana peels. Bring water to a boil in a large pot. Add 1 banana peel to boiling water. Turn off heat, cover, and wait for 10 minutes. Add 1 more banana peel. Wait 10 more minutes. Stir to incorporate flavors. Strain into mugs and serve warm.

MEXICAN BANANAS FOSTER

Steps:

• Build a charcoal fire in an outdoor grill and let burn until the coals are covered with white ash. Let the fire burn down to medium-hot (you should be able to hold your hand at grate level for 3 seconds). In a gas grill, preheat to Medium.
• Tear off six 12-inch squares of aluminum foil. Fold one foil square in half. On the bottom half, place 2 tablespoons brown sugar, 2 tablespoons Kahlua, 2 tablespoons butter, and 1 banana. Sprinkle with a pinch of cinnamon. Fold the foil over to form a packet, crimping the open edges to seal. Repeat with the remaining ingredients. The packets can be prepared up to 1 hour ahead and kept at room temperature.
• Grill the packets until the sugar, Kahlua, and butter are boiling, 5 to 7 minutes. Open the packets, pour over bowls of ice cream and serve immediately.

MEXICAN BANANAS FLAMBE WITH ICE CREAM (PLATANOS FLAMEADOS)

Steps:

• Put scoops of Ice cream in four dishes and keep in the freezer until serving.
• Just before serving melt butter (margarine) in a 10 inch skillet over medium heat Stir in the sugar.
• Add Orange juice & Lime juice.
• Cook stirring frequently until the sauce has thickened 6-8 minutes.
• Add Kahlua.
• Add bananas to the sauce, cook turning the bananas gently, heat just through and turn in the sauce so they are all coated evenly.
• Heat the rum in a small saucepan over low heat for about 1 minute or until just warm (Do not allow to bubble).
• Pour rum over the hot banana mixture, immediately ignite (use a long match).
• Stir with long handle spoon until flame subside.
• Place bananas around the ice cream and spoon sauce over all.
• Serve immediately.

KAHLUA BANANA BRUNCH CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 10 inch tube pan well.
• Cream butter and sugar until fluffy.
• Beat in flour, 1/2 cup at a time.
• ,with remaining ingredients except coconut and nuts.
• Beat on low speed until mixture is well blended.
• On medium speed, beat 2 minutes scraping bowl as you beat.
• Turn into prepared pan.
• Bake 45 to 50 minutes or until golden brown.
• Remove from oven and let stand 10 minutes.
• Invert on cake rack and cool.
• When fully cooled dust with confectioner's sugar if desired.

BANANA KAHLUA SMOOTHIE

Steps:

• Place bananas and Kahlua in blender.
• Cut frozen Cool Whip into chunks and add to the blender.
• Blend at high speed until smooth.
• Add half the crushed ice and blend again.
• Add the remainder of the ice and blend until smooth.
• Serve immediately.
• **Thiscan also be frozen for several hours and served a a soft-serve style ice cream.
• (Adults only, please).

WARM BANANAS KAHLUA

Steps:

• Caramelize sugars in a hot, dry sauté pan, being careful not to burn the sugar. Add sliced bananas, Kahlua, and butter. Remove pan from burner (butter and Kahlua should not cook). This is excellent served directly, or over ice cream. Editor's Extra: An ounce is 1/8 cup or 1 1/2 tablespoons. Dry sugar will liquify and turn brown-carmelize-when heated quickly in a skillet. Fun Fact: Bananas do not grow on trees! They grow on tropical plants that have no trunk. Bananas are really gigantic herbs that spring from underground stems. What looks like a trunk is a false stem formed by tightly wrapped leaf sheaths. Their stalks grow to 25 feet in height making them the largest plant on earth without a woody stem.