Someone asked me to post the recipes from the desert class I did, so here they are.The Banana's Foster was just a base of Parkay squeeze butter, brown sugar and a little cinnamon. I didn't measure out, I just added until I got a nice caramel looking sauce with a thin-medium thickness. I then added the banana's sliced and let cook for about 3-5 minutes. I stirred and served with ice cream and pecan pieces.The Mexican Smores were a tortilla shell, a thin layer of creamy peanut butter, small marshmallows, a light drizzle of caramel and home choc chip pieces. Fold and let brown on each side. About 5-7 min total.The pineapple was just wedges cut from the whole pineapple and cored. They soaked in a marinade of brown sugar and a little rum or you can use balsamic vinagrete. I used 1 cup brown sugar for two small pineapples and enough liquid to dissolve the sugar. Grill for about 10 min.All the above was at 350 direct.
