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Baked Bananas

  ----- Original Message ----- 
  From: Liz 
  To: phaedrus
  Sent: Thursday, March 06, 2003 9:52 PM
  Subject: baked plantains


  I was wondering if you  could possibly find me a recipe for either 
  baked bananas or baked plantains which I understand are similar 
  enough to bananas to be used interchangeably. Thanks.

  Sincerely, Liz 

Hello Liz,

Below are recipes for both.


  Baked  Bananas

   Ingredients : 
   4 lg. bananas
   1/2 stick butter
   2 tbsp. honey
   Lemon juice
   Sour cream

   Preparation : 
      Peel the bananas, cut them in half lengthwise.  Turn the oven on
   350 degrees.  Grease baking dish.  Arrange banana halves in the
   dish.  Dot with butter, spread the honey and lemon juice over the
   bananas.  Bake 15 minutes.  Put the sour cream into a bowl and serve
   it with your baked bananas. 
   Honey-Baked  Bananas

   Ingredients : 
   4 firm ripe bananas, peeled & cut in half crosswise
   2 tsp. butter, melted
   1/4 c. honey
   1 tbsp. orange juice
   1/4 c. chopped pecans

   Preparation : 
     Brush bananas with butter; place in a shallow baking dish; combine
   honey and orange juice; mix well and pour over bananas; sprinkle
   with chopped pecans.  Bake at 375 degrees for 15 minutes.  
   Baked  Bananas  Flambe

   Ingredients : 
   4 lg. bananas, peeled
   1/2 c. brown sugar
   3 tbsp. lime juice
   1/2 c. light rum
   1 tsp. ground allspice

   Preparation : 
     Cut the bananas lengthwise, then in half across.  Arrange in a
   well buttered baking dish.  Sprinkle with the sugar, lime juice, 1/4
   cup of the rum and the allspice.  Dot with butter.  Bake at 350
   degrees for 30 minutes, basting two or three times during cooking. 
   Just before serving, heat the remaining 1/4 cup rum.  Pour over
   bananas and set a flame.  Serves 4.  
   Sofesofe  Fa'i  (Baked  Ripe  Bananas  In  Coconut  Milk)

   Ingredients : 
   12 ripe bananas
   1 c. coconut milk
   1/2 c. brown sugar

   Preparation : 
      Peel bananas.  Slice lengthwise in halves.  Place side by side in
   a baking pan lined with foil. Pour coconut milk over bananas. 
   Sprinkle brown sugar over them. Bake in preheated oven at 375
   degrees for 30 minutes. Serve warm or cold. 
   Puerto  Rican  Baked  Bananas

   Ingredients : 
   6 lg., firm bananas
   1/2 c. lemon juice
   6 tsp. grated lemon peel
   6 tsp. brown sugar
   1/2 tbsp. butter, melted
   1 1/2 tsp. rum or rum flavoring

   Preparation : 
      Preheat oven to 375 degrees.  Peel bananas; cut lengthwise in
   half.  Place halves cut side down in greased baking dish.  Brush
   with lemon juice; sprinkle each half with 1/2 teaspoon grated lemon
   peel and 1/2 tablespoon brown sugar. Drizzle with melted butter. 
   Sprinkle each half with 1/8 teaspoon rum or rum flavoring.  Bake for
   20 minutes.  Serve warm, plain or with ice cream. 
   Baked  Bananas  New  Orleans

   Ingredients : 
   2 bananas, peeled
   1 tsp. Butter Buds
   3 tbsp. apple juice concentrate
   1/2 c. orange juice
   1 tsp. cinnamon
   1/2 tsp. nutmeg or mace
   3 tbsp. Grand Marnier or other orange liqueur (optional)
   3 tbsp. rum (dark preferred)

   Preparation : 
      Place bananas in small baking dish (cut in half, if desired). 
   Dot with Butter Buds and sprinkle with apple juice concentrate,
   cinnamon and nutmeg or mace.  Pour orange juice over all.  Bake
   lightly covered 15 minutes at 375 degrees or microwave approximately
   4 minutes.  To serve, place bananas in dessert dishes.  In medium
   ladle or dish, pour the liqueur and rum.  Heat slowly over flame
   (while stove burner will do, a candle is more dramatic).  Tip ladle
   slightly into fire or light with a match.  Pour flaming liquid over
   the individual dishes. Serves 2. 
   Jamaican  Baked  Bananas

   Ingredients : 
   4 to 6 bananas sliced if desired
   2 tbsp. margarine
   2 tbsp. sugar
   1 c. orange juice
   2 tbsp. cornstarch
   1/4 c. cold orange juice
   1/4  to 1/2 c. raisins if desired

   Preparation : 
      Preheat oven to 350 degrees.  Peel and arrange bananas in
   casserole.  In sauce pan combine margarine, sugar, and orange juice.
    Cook and stir about one minute. Then combine the cornstarch and
   orange juice.  Add to hot mixture and cook until clear and
   thickened.  If desired, add the raisins.  Pour over bananas.  Top
   with grated coconut.  Bake for 25 to 30 minutes at 350 degrees. 
   Serve warm with custard sauce if desired.
   Baked  Sweet  Plantains  A  La  Detroit

      An  authentic taste, easy to make for us gringos. 1/2 c. Spanish
   olive oil 1/2 c. brown sugar 1/2 tsp. cinnamon 1 c. unsalted white
   sherry wine   Preheat oven to 350 degrees.  Make sure plantains are
   black and tender before using!  Peel them and slice them lengthwise
   in half and crosswise in thirds.  In large saute pan, heat oil to
   medium.  Add plantain slices, cooking them until lightly browned on
   both sides.  Place them in a large baking dish and sprinkle with
   sugar.  Add cinnamon and cover with the wine.  Bake for 30 minutes
   or until they are reddish brown. Serves 4. 
   Baked  Ripe  Plantains  In  Wine  Sauce  (Plantanos  En 

   Ingredients : 
   3 ripe plantains
   3 tsp. butter
   2 cinnamon sticks
   1/3 c. granulated sugar
   1/3 c. brown sugar
   3 tbsp. sweet Vermouth (dark)
   1/8 tsp. cinnamon powder
   pinch of salt

   Preparation : 
      Warm oven to 375 degrees.  Butter a rectangular Pyrex mold. Peel
   the plantains, cut them in half lengthwise and place them in the
   mold. Sprinkle them with half of the sugar. Add the Vermouth and
   bury the pieces of cinnamon in the plantains.  Sprinkle with the
   remaining sugar and cinnamon powder.  Cut the butter into pieces and
   dot the top of the plantains. Bake for approximately 1 hour.  Makes
   6 portions. 
    Baked  Plantains

      Choose ripe plantains.  They should be yellow with black spots on
   the outside, and soft but not mushy on the inside.  Peel them and
   place in a well buttered baking dish.  Sprinkle with sugar, cinnamon
   if desired and dot with butter; bake at 375 degrees until well
   browned.  They may be sliced lengthwise and filled with cheese
   (white) before baking.  

Blueberry Muffins

----- Original Message -----
From: "donna" 
Sent: Tuesday, February 04, 2003 6:53 AM
Subject: RE: Blueberry Muffins

> Dear Uncle Phaedrus,
> I got your name from Nancy S.  We are both constant contributers to
> the Splendid Table forum.  She said you can find any recipe.  Here 
> is the challenge.
> Back in 1976, the Thank You brand of frozen blueberries had the best
> recipe on its package.  In it the butter and sugar were creamed as 
> for a cookie, before the liquid was added.  Can you find the recipe?
>  Best wishes,
>  Donna 

Hi Donna,

Well, I try my best....

I could not locate any recipe or any reference to Thank You brand frozen blueberries. Hiwever, I did find a blueberry muffin recipe or two in which the butter and sugar are creamed first. See below.


 Blueberry  Muffins

 Ingredients :
 1/4 c. butter or margarine, softened
 1/2 c. sugar
 1 egg
 3/4 c. milk
 1/4 tsp. vanilla
 1 3/4 c. plus 1 tbsp. flour, divided
 2 1/2 tsp. baking powder
 1/2 tsp. salt
 1 c. blueberries, frozen, thawed and drained

 Preparation :
   Cream butter and sugar until light and fluffy.  Beat in egg, then
 milk and vanilla.  Beat until nearly smooth.  Add flour, baking
 powder and salt.  Stir just until dry ingredients are moistened.
 (Batter will be lumpy.)  Toss berries with remaining 1 tablespoon
 flour.  Fold into batter.  Spoon into greased muffin cups.  Bake in
 preheated 425 degree oven 25 minutes.
 Blueberry  Muffins

 Ingredients :
 1 1/4 c. sugar
 1/2 c. butter, softened
 2 eggs
 2 c. flour
 2 tsp. baking powder
 1/2 tsp. salt
 1/2 c. milk
 2 1/2 c. fresh or frozen blueberries
 2 tsp. sugar (on top of muffins)

 Preparation :
   Cream butter and sugar until fluffy.  Add eggs, one at a time, and
 mix until blended.  Sift dry ingredients and add alternately with
 milk.  Stir in blueberries by hand.  Grease muffin tin well, and
 fill each 2/3 full.  Sprinkle with sugar over top.  Bake at 375
 degrees for 25-30 minutes.  Cool in pan at least 15 minutes before
 Blueberry  Muffins

 Ingredients :
 1/2 c. butter
 1 1/4 c. sugar
 1/2 c. milk
 2 tsp. baking powder
 2 1/2 c. blueberries, frozen
 2 eggs
 2 c. flour
 1/2 tsp. salt
 2 tsp. sugar
 1/2 tsp. cinnamon

 Preparation :
    At low speed, cream butter and sugar until fluffy.  Add eggs
 separately.  Blend. Sift dry ingredients and add alternately with
 milk.  Mash 1/2 cup blueberries and stir in by hand.  Add balance of
 blueberries whole.  Fill cupcake papers almost to top.  Sprinkle
 sugar and cinnamon on top.  Bake at 375 degrees for 30 minutes.
 Cool 30 minutes.  (Do not cover; they will get moist.)

Sweet Potato Biscuits

  ----- Original Message ----- 
  From: ann 
  To: phaedrus 
  Sent: Tuesday, February 04, 2003 5:35 PM
  Subject: sweet potato biscuits

  dear Uncle,

  We are looking for a recipe for sweet potato biscuits, made during 
  and after the depression by my mother-in-law.  They were NOT sweet, 
  and did not contain spices such as cinnamon, allspice, nutmeg, etc.   
  Thanks again!


Hi Ann,

Check out the recipes below.


  Sweet  Potato  Biscuits

   Ingredients : 
   1/2 c. shortening
   2 c. self-rising flour
   3/4 c. buttermilk
   3 med. or 2 lg. sweet potatoes, peeled, boiled & whipped

   Preparation : 
     Cut shortening into flour.  Stir in buttermilk and whipped sweet
   potatoes.  Hand shape into 12 biscuits.  Bake at 450 degrees on a
   cookie sheet or baking pan for 10 to 12 minutes.  
   Sweet  Potato  Biscuits

   Ingredients : 
   3/4 mashed sweet potatoes
   4 tbsp. melted butter
   2/3 c. milk
   1 1/4 c. flour
   2 tsp. baking powder

   Preparation : 
     Add butter to mashed sweet potatoes and then stir in milk.  Sift
   dry ingredients together and then sift into sweet potato mixture;
   mix well.  Roll it out one half inch thick and cut with floured
   biscuit cutter.  Place on greased sheet or pan and cook at 450
   degrees for 15 minutes.  
   Sweet  Potato  Biscuits

   Ingredients : 
   1 1/2 c. sifted flour
   2 tbsp. baking powder
   3/4 tsp. salt
   1/2 c. cold shortening
   1 c. milk
   1 1/2 c. mashed sweet potatoes

   Preparation : 
     Sift flour, baking powder and salt together.  Cut in shortening. 
   Combine milk and sweet potatoes.  Add to first mixture and stir
   quickly.  Knead lightly, using as little flour as possible on board.
    Roll out to 1/2-inch thickness; cut with floured cutter.  Place on
   greased baking sheet and bake in hot oven (425 degrees) 12-15
   minutes.  Makes 25 biscuits.  
   Sweet  Potato  Biscuits

   Ingredients : 
   2 c. flour
   3 tsp. baking powder
   1 tsp. salt
   1/3 c. Crisco
   1/2 c. sweet potatoes
   3/4 c. milk

   Preparation : 
     Mix flour, baking powder and salt in bowl.  Cut in Crisco, then
   cut in sweet potatoes until coarse.  Add milk and stir until
   blended.  Put dough on floured board.  Knead lightly.  Roll 1/2 inch
   thick.  Cut with cutter or water glass.  Bake at 425 degrees for
   15-20 minutes.  Makes about 14- 16 biscuits.   

Unlaid Eggs

  ----- Original Message ----- 
  From: carrie
  To: phaedrus
  Sent: Tuesday, February 04, 2003 1:42 PM
  Subject: Unlaid Eggs

  I am searching for recipes that use the unlaid eggs you find in 
  a hen when she is butchered.  I understand that these are usually 
  put into some kind of soup.  Can you help me find a recipe or 
  recipes that might use these odd little delicacies? 

  I appreciate your assistance in this!! 


Hello Carrie,

Hmmm..... that sounds like it's probably an oriental dish. I could not find any recipe online for such as dish. The only recipe that I could locate that mentioned the use of unlaid eggs was the gravy recipe on this page: red-eye gravy


Horn & Hardart Macaroni & Cheese

  ----- Original Message ----- 
  From: Hugh 
  To: phaedrus
  Sent: Wednesday, February 05, 2003 3:06 AM
  Subject: RE: Baked macroni

  I cannot find the recipe for Horn & Hardart Baked Macroni althought 
  there seems to be a recipe on your web site. Pleas advise.

Hello Hugh,

No problem. See below.


  Horn and Hardart's Macaroni and Cheese

  1 C. Elbow Macaroni - cook according to package directions
  1/8 tsp. Cayenne Pepper
  1 1/2 C. Milk
  2 Tbsp. Light Cream
  1 1/2 Tbsp. Butter
  1/4 C. Canned Tomatoes
  1 1/2 Tbsp. Flour
  1/2 tsp. Sugar
  1 1/2 C. Cheddar Cheese
  Salt to taste
  White Pepper to taste

  Preheat oven to 400 degrees. Combine milk and cream in a small 
  saucepan and bring to a simmer over moderate heat. While the 
  milk warms, heat the butter in another saucepan over low heat 
  for 1 minute until foaming. Add the flour and cook, stirring 
  for 3 minutes. Pout the hot milk into the butter -- flour mixture 
  and cook, stirring with a wire whisk or wooden spoon for a few 
  minutes, until thickened. Add the cheese to the white sauce, 
  about 1/4 cup at a time. Stirring until the cheese has melted 
  and the sauce is smooth. Add the cayenne, salt and white pepper 
  to taste. Stir the tomatoes and the sugar into the cheese sauce, 
  combine the macaroni and cheese sauce and pour into a buttered 
  casserole dish, Bake for 25 to 30 minutes.  


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