Blue Bayou Bananas Foster
Shortcake
Biscuits
2 ounces (about 1/3
cup) brie cheese, diced
2 1/2 cups Bisquick
1/3 cup
granulated sugar
3/4 cup water
Sauce
1 tablespoon butter
4 large bananas, cut into 1/2-inch slices
1 tablespoon
granulated sugar
1 cup plus 3 tablespoons brown sugar
2 cups
heavy cream
2 tablespoons dark rum
2 tablespoons banana
liqueur
Garnish
Whipped cream
Fresh mint sprigs
Preheat oven to 400 degrees
F.
To make the biscuits, add together the diced cheese, Bisquick
and sugar, mix well. Add the water and mix thoroughly to make a wet
batter. Drop the batter in 4 mounds onto a greased cookie sheet and
bake on the top rack for 20 minutes or until cooked through (when
wooden pick inserted in middle comes out clean). Remove from oven
and cool on wire rack.
To make the sauce, melt the butter in a
saucepan and sauté the bananas for about 3 minutes. Add the sugars
and stir until melted. Add the cream and, stirring constantly, cook
over high heat until it reaches a boil. Reduce the heat to low and
cook for 10 minutes. Add the rum and banana liqueur.
To serve,
cut the cooled biscuits from the top two thirds of the way down,
open it up and pour the sauce into the center of the biscuit. Serve
with whipped cream and mint sprig.
Cakes and Bakery
Delights Recipes