SANDRA'S BOURBON-KISSED BANANA BREAD

A super moist and lovely banana flavor in each and every bite

that's sure to become your go-to recipe...

Yields: (1 loaf)

Serves: (10-12)

Prep Time: 10 Mins.

Bake: 60-65 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

4 ripe, medium bananas, smashed

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/2 teaspoon ground cinnamon

1/2 teaspoon fine kosher salt

1/2 teaspoon bourbon-vanilla extract (or vanilla extract)

METHOD

Preheat oven to 325 degrees. Spray a loaf pan (I used glass); set aside.

Using a hand mixer, in a large bowl, cream together butter and sugar. Add eggs, smashed bananas and bourbon-vanilla extract; combine well.

Place a sieve, elevated, over wet ingredients and sift flour, baking soda and powder, cinnamon, and salt. Gently mix just until dry ingredients are incorporated, while scraping bowl.

Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, until a toothpick inserted in center comes out clean. Place on wire baking rack in pan to cool 5 minutes. Carefully remove loaf from pan and let cool completely, covered with a kitchen towel, on baking rack. Using a serrated knife, slice and enjoy!

I made a double batch:
1 for a kind friend that recently helped out my husband; and
1 for us...

SANDRA’S HOLIDAY HOT BUTTERED RUM MIX

A family favorite festive beverage that's a must-have 
during Christmastime...

Servings: 10 to 12

Prep/Cook: 12 Minutes

INGREDIENTS

Hot Buttered Rum:

½  cup granulated sugar

½  cup dark brown sugar

¼ teaspoon freshly grated ginger

¼ vanilla bean, scraped of pods
--or 1 teaspoon vanilla extract

½ cup unsalted butter, at room temperature

1 cup French vanilla ice cream, slightly softened

10 to 12 ozs. dark rum

Boiling water

Topping/Garnish:
--Prepared whipped cream

--Freshly ground nutmeg

--Cinnamon sticks

METHOD

Combine granulated sugar, dark brown sugar, freshly ground ginger, vanilla extract, and butter in a medium heavy-bottomed saucepan. Whisk while cooking over low heat, until butter is melted and sugars have dissolved, about 6 to 8 minutes.

Combine cooked mixture with ice cream in a medium mixing bowl, and beat at high speed, while scraping bowl occasionally, until smooth and fluffy, about 1 to 2 minutes.

For each serving, fill 1/4 of mug with mixture, add 1 oz. of dark rum and three-quarters of a cup of boiling water. Add a cinnamon stick for stirring, pipe top with whipped cream, and sprinkle top with freshly grated nutmeg.

Store remaining Hot Buttered Rum Mix,

covered in an airtight container, 

in refrigerator for up to 2 weeks, 

or freeze up to one month. ~ Enjoy!

MAX'S RAISIN PECAN-WALNUT BREAD PUDDING topped with a CARAMEL RUM SAUCE

My husband Max's traditional
 Bread Pudding is a hit at every
Thanksgiving family get-together...

Serves: (12)
Prep Time: 15 Mins. |
Stand Time: 30 Mins. |
Bake: 50 Mins.

INGREDIENTS

***Bread Pudding:
1 (1-lb. loaf ) Cinnamon Raisin Bread, cut into ½” cubes
5 cups whole milk
2 (3.4 oz. pkgs.) Jello Vanilla Instant Pudding
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup raisins

--Caramel Rum Sauce, (Recipe follows)

METHOD

Preheat oven to 350 degrees F.  Spray a 9"x13" glass baking dish with butter cooking spray. Cut bread into 1/2" cubes and place in prepared baking dish.

In a large bowl, combine milk, dry vanilla pudding mix, rum, egg yolks, and nutmeg. Whisk until well blended. Stir in pecans, walnuts and raisins. Pour mixture over bread cubes; press down lightly with a spoon on top of bread to submerge into custard. Let stand for 30 minutes to completely absorb.

Bake, uncovered, for 50 minutes, until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce, as follows:

***Caramel Rum Sauce:
2/3 cup store-bought caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Combine caramel sauce, cream and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle evenly over bread pudding. - We serve it with a mega scoop of Vanilla Bean Ice Cream...Enjoy!