Caramel Bananas

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            FOOD FUNNY
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Thanks to Josephine Cavallo for this one:

A picky customer comes to a small food shop and sees a new delivery of
fresh fruit. "Give me two kilograms of oranges and wrap every orange
up in a separate piece of paper, please," he says to the saleswoman.
She does. "And three kilograms of cherries, please, and wrap up every
one in a separate piece of paper, too." She does. "And what is that
there," he asks pointing out a bushel in the corner. "Raisins," says
the saleswoman, "but they are not for sale!"

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            TODAY'S RECIPE
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Bananas taste even more banana-like when they're heated, and it's
puzzling to me that we don't cook them more often.

Caramel Bananas

4 Tbs (60 ml) butter, melted
Juice of 1 lemon
4-6 ripe bananas, peeled
1/4 cup (60 ml) brown sugar
1 tsp (5 ml) ground cinnamon
1 cup (250 ml) shredded coconut (optional)

Mix the melted butter and lemon juice together and pour them into a
baking dish large enough to hold the bananas snugly in a single layer.
Add the bananas and turn them to coat with the butter mixture. Mix
the brown sugar and cinnamon in a small bowl and sprinkle over the
bananas. Bake in a preheated 400F (200C) oven until the butter begins
to bubble, about 15 minutes. Sprinkle the optional coconut over the
bananas for the last 5 minutes of cooking. Serve warm or at room
temperature. Serves 4 to 6.
Received on Wed Mar 16 06:08:27 2005