Butter Pecan Bars

Butter Pecan Bars

Crust-
2 cups flour
½ cup butter
1 cup brown sugar
1 cup pecans
1 cup choc chips

Caramel layer-
2/3 cup butter
½ cup brown sugar

Preheat oven 350*

Combine crust ingredients until fine. Pat into 13x9 pan.
Sprinkle with pecans
Prepare caramel topping, cook butter & sugar over medium heat until surface boils. Boil one minute longer. Pour over crust. Bake 18-22 minutes. Remove from oven & sprinkle with choc chips. Allow to melt and swirl for marbled surface. Cool & cut into bars.

Lemon Bars

Lemon bars

Crust- 1 cup butter
½ cup powdered sugar
2 cups flour

Mix together and press into 9x13 pan. Bake at 350* for 15 min

Topping- 4 eggs
4 T lemon juice
4 T flour
2 cups sugar
Rind of 1 lemon

Mix and pour onto crust, bake at 350* for 25 min.

Sprinkle with powdered sugar

Banana Ice Cream

Recipe courtesy Alton Brown, 2003
Show: Good Eats
Episode: Going Bananas

6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream


Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer's instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.