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Banana Ice Cream

This recipe is perfect for a Hot Summer Day.  To serve top the ice cream with toasted coconut or toasted Almonds.  

4 Ripe bananas, peeled and mashed

1 14 oz can sweet condensed milk

¾ cup whipping cream

Combine bananas and condensed milk in large bowl. Whisk in cream. Pour banana mixture into 8 x 8 x 2 inch glass baking dish.  Cover and freeze until softly set, stirring occasionally, for about 2 hours.  Transfer to a large bowl.  Using an electric mixer, beat ice cream just until fluffy.  Return to same glass dish.  Cover and freeze until firm, about 6 hours.  Can be made up to 3 days in advance.  Keep frozen.

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Recipe: Baked Olive Trio

  • ½ cup Gaeta Olives, pitted
  • 1 jar Greek Seasoned Pitted Olives about 12 oz
  • 1 jar Imported Pitted Castelvetrano Olives about 12 oz.
  • ½ Lemon sliced
  • 5-6 fresh Rosemary Springs, with leaves from two springs chopped.
  • 1 Tsp Extra Virgin Olive Oil
  • Ground Black pepper to taste.

Preheat your oven to 400.  Combine the olives, lemons, chopped rosemary, olive oil and pepper until evenly coated.  Spread in a baking sheet, add the remaining rosemary springs.  Bake for 20 minutes, until olives are shriveled.  Serve Warm with a baguette.  

This is an easy appetizer and always is the hit of the party.  Add a dish of Florida peppers roasted and dressed with olive oil, S & P and garlic and you really have a happy party.