Grilled Bananas and Pudding

Prep: 20 minutes Grill: 2 minutes

Ingredients

1 4-serving size pkg. instant vanilla pudding mix
2 cups milk
1/3 cup dairy sour cream
1-1/2 tsp. vanilla
4 medium firm bananas
2 Tbsp. butter, melted
1 to 2 Tbsp. sugar
12 shortbread cookies or gingersnaps, broken into 1-inch pieces
1 Tbsp. honey, such as wildflower, orange blossom, or clover
1/4 tsp. ground nutmeg
Pecan halves, toasted

Directions

1. Prepare pudding mix according to package directions using the 2 cups
milk. Whisk in sour cream and vanilla until smooth. Cover surface with
plastic wrap; set aside half the prepared pudding. Reserve the other
half for another use.
2. Peel bananas. Cut each banana in half crosswise then cut each half in
half lengthwise (16 pieces). Brush banana quarters on both sides with
butter; sprinkle with sugar. Heat a nonstick or well-seasoned grill pan
on stovetop over medium heat. Grill bananas (half at a time, if
necessary), about 2 minutes or until browned and softened, turning once.
3. To serve, place 2 banana quarters in each of 4 parfait or dessert
dishes, cutting bananas as necessary to fit. Top with some of the
cookies and pudding. Repeat layers. Combine honey and nutmeg; drizzle
over pudding. Top with pecans.

Makes 4 servings.

For tabletop grill: Preheat grill according to manufacturer?<WBR>s
directions. Place bananas on grill. If using a covered grill, close lid;
grill bananas until browned and softened. For covered grill, allow 1 to
2 minutes. (For open grill, allow 4 to 6 minutes, turning once.)
Continue as directed in Step 3 above.

Grilled Bananas



Look for bananas that are slightly green on the ends...they will

stand the heat much better.



In a saucepan, melt 1/2 stick butter and add 1/2 cup granulated

sugar, 2 tablespoons fresh lime juice and 1 teaspoon cinnamon. You

can do this on the grill if the pan has a heatproof handle.



Peel 4 bananas and brush with about 1/4 of the butter mixture. Keep

the rest for later.



Grill these bananas over medium heat for about 2-4 minutes and turn

them once. You are looking for some grill marks on them. After

grilling, slice them and add these to the remaining butter sauce.

Then you need to put that back on the grill (the whole pan with the

bananas and the butter sauce) and cook until heated through....about

5 minutes.



Now you can get real fancy if you so choose.....OR just serve this

over ice cream. I like to add a little flambé before serving. Heat

up about 1/4 cup rum...the microwave works great for this or you can

heat it on the grill. Once heated, pour it into the banana mixture

and carefully light it...POOOOOFF!!! Let the flames subside and pour

over ice cream!



For the flambé part, be sure the banana and butter mixture is still

hot before adding the heated rum.

Peach, Apricot, and Strawberry Shish Kebab



4 Peaches

4 Apricots

18 Strawberries

2 oz. Melted Butter

2/3 cup Granulated Sugar

Vanilla Ice Cream (optional)



Preheat Grill or a large saucepan (with low sides, or big enough for skewers to fit inside). If you are using a grill, cover it with a large sheet of aluminum foil.

Cut the peaches and apricots into slices. Place fruits, alternately, onto six skewers.

Coat each skewer with melted butter and the roll in granulated sugar. Place on grill or in saucepan and let cook for five minutes on each side.

Serve warm, and if you want, with ice cream.



Feel free to experiment with other fruits!



This is a wonderful dessert that is fast and fun to make. I find that it makes an especially nice end to a summer BBQ!

Grilled Angelfood Cake



6 Ripe nectarines

Juice of 1/2 a lemon

3 T. Powdered sugar

6 pcs. Angel food cake

Grated zest of 1 lemon

1 pt Fresh blueberries



Prepare grill and cover to build an intense heat. Remove nectarine

pits and slice each nectarine into 6 slices. Combine sugar, zest, lemon

juice in a small bowl. Place 6 nectarine slices on a skewer and place

on grill. Cook 5 minutes, turn and baste with glaze. Cook and baste for

another 7 minutes.

When fruit is just about done, toast cake slices on a cooler part

of the grill, turning once. Serve toasted cake with grilled

nectarines and handfuls of blueberries. WATCH CAKE.. it will burn

quickly...it is quick process. :)).

Baked Apples on the Grill

From Quick Cooking









Sweet coconut provides the delicious difference in this fun grilled

great from Jodi Rugg of Aurora, Illinois. "Our two children enjoy

helping me stuff the yummy filling into the apples," she

reports. "It's so easy that sometimes we don't even bother to do the

measuring!"





INGREDIENTS



4 medium tart apples, cored



1/3 cup raisins



1/3 cup flaked coconut



1/4 cup packed brown sugar



1/2 teaspoon ground cinnamon



SERVINGS 4



CATEGORY Low Fat



METHOD Grill (gas or charcoal)



PREP 10 min.



COOK 20 min.



TOTAL 30 min.







DIRECTIONS



Place each apple on a piece of heavy-duty foil (about 12 in. square).

Combine the remaining ingredients; spoon into center of apples. Fold

foil over apples and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until

apples are tender. Open foil carefully to allow steam to escape.

Yield: 4 servings.

Grilled Plantains with Rum-Brown Sugar Glaze

2 cups dark rum
3/4 cup dark brown sugar
Pinch salt
2 tablespoons unsalted butter, cut into small pieces
6 very ripe plantains (should be almost black), peeled and
sliced on the bias into 1/2-inch thick slices
1/4 cup canola oil

Heat grill to high.
Place rum, brown sugar, and salt in a small saucepan and cook
until the sugar has melted and the mixture reduces and thickens
slightly. Stir in butter until melted. Remove from the heat.
Brush plantains with oil on both sides and grill until golden
brown and caramelized, about 3 to 4 minutes per side. Brush with
the glaze during the last few minutes of grilling. Remove from
the grill and brush with more of the glaze before serving.

Cinnamon Grilled Bananas with Mexican Chocolate



4 firm, but ripe, bananas, unpeeled

1 T. sugar

1/2 t. ground cinnamon, preferably Mexican cinnamon (canela)

8 small scoops premium quality ice cream, preferably dulce de leche

flavor (recipe follows )

1/2 C. coarsely chopped Mexican chocolate



Note: If Mexican chocolate is not available, use a semi-sweet dark

chocolate.



Slice bananas in half lengthwise and crosswise so each banana yields

four pieces. Set aside.

Combine sugar and cinnamon, and sprinkle on cut sides of bananas. Let

bananas sit for 5 minutes.

Place bananas cut-side down on a clean cooking grate. Cook for 2 minutes

or until grill marks appear.

Using a pair of long-handled tongs or spatula, turn over and let cook 5

more minutes, or until the skin pulls

away from the banana. Arrange two banana halves without skins on each

serving plate.

Top each serving with two scoops of dulce de leche ice cream. Sprinkle

each with 1 tablespoon crumbled chocolate.

Serve immediately.



Makes 4 servings.



Dulce De Leche Ice Cream



2 cans (14 oz. each) sweetened, condensed milk (not evaporated milk)

3 cups whole milk

2 eggs

1 tsp. vanilla



Pour sweetened, condensed milk into the top of a double boiler.

Cook over simmering water for 1 ½ to 2 hours, stirring every five

minutes, until a golden caramel color.

Chill half of mixture. Cool the other half to room temperature.

Heat 2 cups of the whole milk almost to a simmer in a medium saucepan.

Whisk eggs in a bowl.

Slowly pour about one half cup hot milk into eggs, whisking rapidly to

prevent eggs from cooking.

Whisk eggs into remaining milk in saucepan. Stir constantly over

medium-low heat until custard thickens.

It should heavily coat a spoon. Do not allow custard to boil.

Remove from heat and stir in the room-temperature caramel, the remaining

1 cup milk and the vanilla.

Refrigerate until very cold.

Pour ice cream base into an ice-cream maker and process according to

manufacturer's instructions.

When ice cream is thick and almost done, dollop in chilled caramel into

mixture, allowing it to drip in ribbons from a spoon.

Continue processing until done. Freeze.



Makes about 1 quart

Bananas Suzette Over Grilled Pound Cake



Ingredients



2 medium ripe, yet firm, bananas

3 tablespoons sugar

2 tablespoons orange liqueur

2 tablespoons orange juice

1 tablespoon butter

1/8 teaspoon ground nutmeg

1/2 of 10-3/4-ounce package frozen pound cake, thawed and cut into 4 slices

Shredded orange peel (optional)

Ground nutmeg (optional)



Directions



1. Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy

8-inch skillet* on the rack of an uncovered grill directly over medium

heat for 2 minutes. Add sugar, liqueur, juice, and butter. Cook about 1

minute or until butter is melted and sugar begins to dissolve. Add the

bananas and cook about 4 minutes more or just until bananas are tender,

stirring once. Stir in the 1/8 teaspoon nutmeg. Set skillet to the side

of the grill rack. Add pound cake slices to grill rack; grill cake about

1 minute or until golden brown, turning once halfway through cooking.

2. To serve, spoon bananas and sauce over pound cake slices. If desired,

garnish with shredded orange peel and additional nutmeg.



Makes 4 servings.



* Note: The heat from the grill will blacken the outside of the skillet,

so use a cast-iron or old skillet.