INGREDIENTS

• 1, 9–10-oz. jar dulce de leche or caramel sauce
• ¾ cup dulce de leche liqueur
• 2 Tbs. fresh lemon juice
• 2 tspn. sugar
• ½ tspn. ground cinnamon
• Large pinch of ground nutmeg
• 12 baby bananas; peeled

• 2 Tbs. unsalted butter
• Crushed amaretti cookies or almond macaroons

INSTRUCTIONS

Whisk dulce de leche sauce and liqueur in small saucepan over low heat until sauce is just warm. Whisk lemon juice, sugar, cinnamon, and nutmeg in large bowl to blend; add bananas and toss to coat. Melt butter in a large skillet over medium-high heat. Add bananas; sauté until heated through and beginning to brown, turning gently with heat-resistant rubber spatula, about 5 minutes. Transfer 2 bananas to 6 plates. Drizzle warm sauce over bananas. Sprinkle with crushed amaretti and serve.

INGREDIENTS

• 6 peacherines
• 2 Tbs. honey
• 2 Tbs. butter
• 1 cup milk
• 2 eggs
• 2 Tbs. caster sugar
• 2 tspn. vanilla extract
• 1 brioche loaf (or white bread)
• 2 tspn. ground cinnamon
• 1/8 cup butter

INSTRUCTIONS

Preheat oven to 400°F. Cut the peacherines into quarters and remove the pit. Line a roasting pan with baking paper to prevent the fruit from sticking. Tip the prepared fruit into the roasting pan, drizzle with the honey and add the butter. Roast for 30 minutes in the oven. Meanwhile, cut 8 thick slices of brioche from the loaf. In a medium-sized bowl whisk together the eggs, milk, sugar, vanilla, and cinnamon. Pour into a shallow dish. Working with 2 slices at a time, soak the bread for about a minute each side in the egg mixture. Melt a little of the butter in the frying pan and cook the bread until golden, about 2 minutes each side. Transfer the french toast to a warm plate and cover with foil to keep warm. Repeat with the remaining brioche and egg mixture. Serve 2 slices of french toast with the warm roasted peacherines and drizzle with the sticky juices from the roasting dish. Dollop with cream if you wish.

INGREDIENTS

• ¾ cup milk
• 1 Tbs. butter
• 1½ cups flour
• 1¾ tspn. baking powder
• ½ tspn. cinnamon
• ¼ tspn. salt
• 3 tspn. mandarin orange zest
• 3 eggs
• 1½ cups sugar
• 1 cup water
• 1 cup sugar
• ¼ cup orange marmalade
• 2 Tbs. orange liqueur or whisky cream
• ¾ cup amaretti cookies; finely crushed
• 6 small-medium mandarin oranges; separated with as much white pith removed as possible

INSTRUCTIONS

Preheat oven to 350°F. Butter a large (11″) round springform pan. In a small saucepan, heat milk and butter together until it simmers. Take off heat. Mix the flour, baking powder, cinnamon, salt, and zest together. Set aside. In another bowl, using a mixer, cream the eggs until pale and fluffy. Slowly beat in the 1½ cups sugar and continue to mix until almost frothy. Beat the milk into the egg mixture and then add the flour blend. It will have a thin consistency. Pour into the buttered pan and bake for 30 minutes. In a saucepan over med-high, whisk together the sugar and water until sugar dissolves and it starts to turn caramel-colored. Add in the marmalade. Stir another few minutes until thickened. Take off heat and add in the liqueur. Cool for 10 minutes, then chill for 20 minutes in the freezer. When cake is done, and cooled a bit, spread half the caramel topping over cake. Sprinkle most of the crushed amaretti cookies, and lay the mandarin segments on. Sprinkle with the rest of the amaretti, and pour the remaining topping over top as well.

INGREDIENTS

• 1, 9″ pastry shell; baked
• ½ cup packed brown sugar
• ½ cup apple juice
• 2 Tbs. butter
• 2 Tbs. cornstarch
• ¼ tspn. salt
• 4 cups ambrosia apples; thinly sliced
• 2 tspn. lemon juice
• 1 egg
• 2/3 cup evaporated milk
• ½ cup sugar
• ½ cup flaked coconut
• 2 tspn. vanilla extract
• 1 tspn. ground cinnamon
• 8 oz. cream cheese; softened
• ½ cup sugar
• ¾ cup pecans: toasted & chopped
• 1 tspn. vanilla extract
• 8 oz. frozen whipped topping; thawed
• Whole pecans; toasted, optional

INSTRUCTIONS

Line pastry shell with a double thickness of foil. Bake at 450°F for 5 minutes. Remove from the oven; remove foil. Cool pastry shell. In a large saucepan over medium heat, combine the brown sugar, apple juice, butter, corn starch and salt; bring to a boil. Stir in the apples and lemon juice. Cook and stir over low heat until apples are crisp-tender, 5-8 minutes. Pour into pastry shell. In a small bowl, beat the egg, milk, sugar, coconut, vanilla and cinnamon. Pour over apple mixture. Bake at 350°F for 40-45 minutes or until mixture is set. Cool on a wire rack. For topping, in a large bowl, beat the cream cheese and sugar until smooth. Stir in the pecans and vanilla. Fold in whipped topping. Spread over pie. Garnish with pecans if desired. Cover and refrigerate for 4-6 hours.

INGREDIENTS

• 1/3 cup unsalted butter; at room temp. plus more for greasing the pan
• 1 cup all-purpose flour
• 1 tspn. baking powder
• 1 tspn. baking soda
• ¼ cup honey
• ½ cup light brown sugar
• ½ tspn. ground cinnamon
• ½ tspn. salt
• 1 cup baby bananas; roughly mashed
• ½ tspn. vanilla
• 1 large egg
• ½ cup plain, whole milk yogurt or sour cream
• 1 cup semisweet chocolate chips (optional)

INSTRUCTIONS

Preheat oven to 350°F. Lightly butter an 8½ x 4½ inch loaf pan and set aside. Sift together the flour, baking soda, and baking powder and set aside. Put the butter, honey, sugar, cinnamon, and salt in the bowl and beat the mixture on medium-high speed until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl and add the bananas and vanilla, beating on medium speed until the mixture looks broken or lumpy, about 1 minute. The bananas should be smashed, with a few small chunks remaining. Turn the speed to medium-low and beat in the egg until incorporated. Turn the speed to low and gradually add the sifted flour mixture, mixing just until no traces of flour remain. Add the yogurt and mix until the batter has only a few remaining white streaks. Be sure to avoid over mixing. Gently fold in the chocolate, if desired. Transfer the batter to the pan. Bake in the center of the oven until a tester comes out clean, about 45 minutes. Cool the cake in the pan on a rack for 5 minutes, then unmold and cool completely on the rack.

INGREDIENTS

• 3 large apples
• 3 Tbs. butter
• 2 Tbs. sugar
• 1 tspn. cinnamon
• 1 cups sour cream
• 4 heaping Tbs. brown sugar

INSTRUCTIONS

Peel, core and cut apples into ½-inch-thick slices. Melt butter in a large skillet over medium-high heat. Add apples and sauté for 9 minutes or until apples are just tender. Stir in sugar and cinnamon. Cook for 1 minute or until sugar melts. Transfer apples to 4, individual 8-oz. ramekins. Top each ramekin with ¼ cup sour cream then 1 heaping tablespoon of brown sugar (evenly distributed over the top). Broil on high, 4 inches from the heat for 5-8 minutes or until bubbly and sugar is caramelized.