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Bananas Foster, Pound Cake, Vanilla Ice Cream
Caramel Sauce: Put sugar in a pan, and let it melt to make a caramel. It will slowly go brown. Be patient. After getting desired color, add a little cream. Add it in gently. It will sizzle and give you steam burns.
Pound Cake: There are two approaches to this: Make it fresh or be like Sandra Lee and buy store-bought. There is nothing wrong in doing either approach, really for whatever specific reasons people have. Just in case you want to make it fresh, I’ll attach a recipe below. Heat up the pound cake in the oven then put it on a plate.
Bananas: Put the caramel sauce and let it heat with the bananas. There are two things that happen here - the bananas get hot and your sauce reduces at the same time, giving it a thicker and considerably saucy (medium nappe for classical technique freaks) flow.
Plate as you desire with vanilla ice cream.
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Pound Cake
Butter 2 lb.
Oil 8 oz.
Sugar 2 lb. 10 oz.
Salt ½ oz.
Eggs 2 lb.
Pastry Flour or AP (sifted) 2 lb. 8 oz.
Baking powder ¼ oz.
Sour cream 12 oz.
Vanilla extract 1 oz.
METHOD:
1. Sift the flour
2. Creaming method-Add the oil along with the sour cream.
3. Bake at 350°F
(Recipe Credit: St. Andrew’s Cafe)
