5 Tablespoons butter
4 Bananas cut in half lengthwise then halve
4 Tablespoons brown sugar
¼ cup of light rum
1 Teaspoon cinnamon
4 scoops of vanilla ice cream
3 Tablespoons banana liquor

INSTRUCTIONS

Melt butter in a skillet or flambé pan. Add sugar, cinnamon, and banana liquor and stir until sugar melts. Add bananas to sauce and sauté until bananas are soft and browned. Add rum and allow to get hot so that you can flambé (ignite) the pan. Liquor should ignite if hot and placed near a flame. Tip pan in circular motion. Place ice cream in 4 bowls topping with 4 pieces of banana. Spoon sauce over bananas and ice cream and serve immediately.

1 egg white
1 cup skim milk
2 tsp Sugar Twin artificial sweetner or equivalent
1/4 tsp ground cinnamon
about a handful of crushed walnuts to taste
1 cup stale French bread broken into 1/2 inch pieces
1/2 cup water packed tart red cherries, pitted and drained
1/2 teaspoon vanilla extract
1 tablespoon raisins

Rum Sauce Ingredients

1/4 cup skim milk
1/2 tsp cornstarch
1 tablespoon rum extract
2 tsp Sugar Twin artificial sweetener or equivalent

Preparation:

Preheat oven to 350 F
Beat the egg white with the skim milk, sweetener, and cinnamon
Add the bread to the liquid mixture to soak for 1 minute
Add the remaining ingredients except the sauce and pour into a small baking dish
Bake for 30 minutes, or until a knife inserted in the center comes out clean

Make the Rum Sauce:
Blend the cornstarch with the skim milk. Heat, stirring gently until it thickens.
Add the Run Extract and Sweetener

To Serve:
Spoon the hot Bread Pudding into custard cups or onto dessert plates,
Top with the Rum Sauce.

1 cup water
1 cup milk
1 egg beaten
2 T baking powder
3 cups all-purpose flour
1 t salt
2 t sugar
powdered sugar
5 qts vegetable oil
1/2 cup sugar
3 pints strawberries

Cooking Instructions

In a bowl, mix water and beaten egg.
In a other bowl, combine flour, baking powder saltand sugar.
Add the dry and wet ingredients and mix very good.
Drop spoonfuls of the batter mixture in 350 degrees oil until brown on one side and turn over until brown on other side 31/2 to 4 mins.
Drain on a towel. sprinkle powered sugar on beignets.
Puree the strawberries with the sugar
Place the strawberry mix on the beignets