Pour Godiva into blender. Add rum, banana and ice cream. Blend until
smooth. Pour into serving glass. Garnish with banana slice. Makes 2
drinks.
Wrap banana halves in wax paper or foil and freeze till hard. On sheet
of wax paper spread half the cracker crumbs; coat 1 banana half with
1/2 tsp syrup, then roll in crumbs. Repeat procedure with remaining
banana half. Serve immediately or wrap in moisture- and vaporresistant
wrapping and store in freezer till ready to use.
In mixing bowl combine sugar, butter, milk and extract. Mix well.
Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2
inch circle. Wrap around cherries and lightly roll in hands. Place with
stem up on waxed paper-lined baking sheets. Cover loosely and
refrigerate 4 hours or over night. Melt the chocolate chips and
shortening in a double-boiler or microwave-safe bowl. Holding on to
stem, dip cherries in to chocolate. Set on waxed paper to harden.
Store in a covered container.
In medium saucepan stir corn syrup and cream. Bring to boil over
medium heat. Remove from heat. Add chocolate, stir until completely
melted. Serve warm as a dip for fruit. Makes 1 1/2 cups.
Pour milk and extract in medium bowl. Add pudding mix. Beat with
wire whisk 1 minute. Let stand 5 minutes. Place pear halves in 8
dessert dishes. Spoon pudding evenly over pears. Sprinkle with 1/4 ts
walnuts over each serving. Refrigerate until ready to serve.
Preheat the oven to 350. In a small mixing bowl, combine the chips,
mint, and almonds, stirring well. Press a bit of this mixture into each
fig half. Lightly spray or wipe a baking sheet with vegetable oil. Place
the figs on the baking sheet and bake for 15 minutes. Serve warm or
at room temperature.
Wash and drain strawberries. Pat dry with paper towel. Leave stems
intact. Place half of the chocolate in a microwave safe bowl. Microwave
on high until melted (appx 2 min). Holding berries by the stem, dip
one at a time into the chocolate. Gently shake excess and place on
waxed paper until firm. If chocolate becomes too thick reheat for a few
seconds. Chocolate basket: cover a dish of desired shape (pie pan)
with foil and spray lightly with Pam. Place melted chocolate in a ziploc
bag and seal. Snip a small hole in the corner and drizzle the chocolate
to create a basket. Chill until firm. Carefully remove the basket. Place
on a serving tray and fill with chocolate covered strawberries.
Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk
and cornstarch. Bring to boil.
Put bananas in a dessert dish, pour the sauce over them. Garnish with
cool whip or whipped cream, or add a scoop of vanilla ice cream.
Serve warm or cold.
