RASPBERRY BUNS

A lady from Canada posted this recipe and pictures to a Christmas page I belong to. I thought you readers would like this.

 

CRANBERRY QUENCHER

1 gallon cranberry-apple juice, chilled
1 can (46-oz) pineapple juice, chilled
3/4 cup lemonade or orange juice concentrate
Pineapple tidbits for garnish, optional
Fresh cranberries for garnish, optional
Fresh mint sprigs for garnish, optional

Combine the cranberry-apple juice and pineapple juice in a large container or punch bowl. Stir in the lemonade (or orange juice) concentrate.

Garnish cups or glasses as desired.

Yield: 6 quarts

Note: Best served chilled without ice.

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OLD FASHIONED APPLE NUT BREAD

1 cup sugar

1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups peeled, chopped apples
1/2 cup chopped nuts
1 tbsp sugar
1/4 tsp cinnamon

Preheat oven to 350 degrees.
Grease and lightly flour a 9x5x3-inch baking pan; set aside.

Mix the 1 cup of sugar, shortening, eggs, and vanilla together. Stir in the flour, baking powder, baking soda, and salt until smooth. Stir in apples and nuts. Spread the batter into the prepared pan.

Mix the tablespoon of sugar with th cinnamon and sprinkle over the batter. Bake at 350 degrees for 50 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from the pan immediately. Cool completely before slicing.

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CREAMY LEMON-COCONUT CAKE

1 box (2-layer size) white cake mix

3 tbsp poppy seeds

1 box cook-and-serve lemon pudding mix

4 1/2 cups freshly whipped cream

12-oz cream cheese, softened

1 1/2 cup sweetened shredded coconut

Preheat oven to 350-degrees.

Prepare 2 9-inch round cake pans; set aside.

Prepare cake mix according to package directions, adding the poppy seeds. Divide batter evenly between the two prepared pans.

Bake at 350-degreess for 30 minutes. Allow to cool then halve each cake horizontally. Prepare the pudding mix according to package directions; let cool and reserve 2/3 cup. 

In a bowl, blend the whipped cream and cream cheese. Place one 1 layer on platter; spread with 1/3 lemon pudding. Repeat layers twice then add the last layer. Frost the cake with the creamy mixture. Pipe a border on top edge. Press the coconut onto the sides of the cake and top cake with the reserved lemon pudding.

Yield: 12 servings

recipe from First for women 2010

BAKED PEANUT BUTTER PIE

2 eggs, beaten
pinch of salt
1/2 cup peanut butter
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 9-inch unbaked pie shell

Preheat oven to 350 degrees.

In a medium mixing bowl, combine the eggs, salt, sugar,corn syrup and vanilla. Mix in the peanut butter until well combined. Pour the mixture into the unbaked pie shell and bake at 350 degrees for 45 minutes.

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DROP DOUGHNUTS

1/2 cup mashed potatoes that were made with milk and butter

1/4 cup sugar

1 large egg, lightly beaten

1/2 cup sour cream

1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp baking powder 

Oil for deep frying

Additional sugar or powdered sugar for rolling, if desired

In a large bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine the flour, baking soda and baking powder in a small bowl. Stir mixture into the potato mixture.

Heat oil in an electric skillet or deep fryer to 375-degrees.

Drop the batter by teaspoonfuls, a few at a time, into the hot oil. Fry until golden brown on all sides. Drain on paper towels. Roll in the sugar of your choice while still warm.

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APPLE SNICKERDOODLE DUMP CAKE

6 cups (about 8 med size) sliced, peeled tart apples

1/3 cup packed brown sugar

1/4 cup sugar

1/4 cup orange juice

1 tbsp lemon juice

1 pkg (17.9-oz) snickerdoodle cookie mix

1/2 cup butter, melted

1 cup coarsely chopped walnuts or pecans

Whipped cream, optional

Preheat oven to 350-degrees.

Toss apples with the sugars and fruit juices; spread into a greased 11 X 7-inch baking dish.

Place cookie mix in a bowl and stir in contents of the cinnamon-sugar packet. Sprinkle over the apples. Drizzle with the butter. Top with pecans.

Bake until golden brown and the apples are tender, 35-40 minutes. Serve warm and, if desired, top with whipped cream.

Yield: 10 servings

recipe and photo TOH 2023

HOMEMADE APPLE PIE SPICE MIX

 2 tbsp ground cinnamon

2 tsp ground allspice

1 tsp ground nutmeg

1 tsp ground ginger

1/4 tsp ground cardamom

Combine all ingredients and blend well. 

Store airtight in a small jar or other airtight container. Use in apple (works good in pear pie, too) pie as the pie recipe directs.

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BUTTERSCOTCH NUT ROLLS

 

1 pkg frozen round roll dough

1 box (4-serving size) butterscotch cook and serve pudding mix
1 cup brown sugar
1 tsp ground cinnamon
1 stick butter, melted
coarsely chopped pecans

The night before serving for breakfast: Drop the frozen rolls around the bottom of a Bundt pan (not a tube pan). In a small bowl combine the pudding mix, cinnamon, and brown sugar; sprinkle over the rolls. Pour the melted butter over the rolls and the pudding mixture. Sprinkle with amount of chopped pecans you prefer. Cover the pan with foil and a moist towel. Let set overnight.

Next morning: Bake the rolls at 300 degrees for 20-25 minutes.

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CHOCOLATE FROSTING FROM CHOCOLATE CHIPS

 

1 cup semi-sweet chocolate chips

1 tbsp butter
1 tsp vanilla extract
1/4 tsp salt
3 tbsp milk
1 1/4 cups sifted powdered sugar

Combine the chocolate chips and butter. Melt in the microwave until chips are melted enough to make mixture smooth when stirred. (Or cook over hot water until melted.) Remove from heat or microwave. Mix in the vanilla and add the salt. Beat in the sifted (important to eliminate lumps) powdered sugar alternately with the milk until of a spreading consistency.

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ALMOND-PEAR SKILLET CAKE

1 cup butter

1 1/2 cups sugar

3 eggs

2 cups flour

1/2 tsp salt

1/3 cup milk

1 tsp almond extract

2 cups sliced pears

1/2 cup sliced almonds

Vanilla Ice Cream for serving

Heat oven to 350-degrees. 

Coat a 9-inch cast iron skillet with cooking spray.

With mixer on medium speed, beat butter and sugar together 3 to 4 minutes. Turn to low speed and gradually beat in eggs, flour, salt, then milk and almond extract until combined.

Transfer the batter to the skillet and fan pear slices on top, cut side down. Bake until lightly browned, 40-45 minutes. Sprinkle with the almonds. 

Serve cake warm with vanilla ice cream.

Yield: 6 servings

Recipe and photo Woman's World 2023

DELICIOUS CHOCOLATE-CINNAMON DIP

8-oz unsweetened chocolate, chopped
1 can (14-oz) sweetened condensed milk
2 tbsp light-colored corn syrup
1/2 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
Milk, if needed to reach dipping consistency
Favorite plain cookies for dipping, optional

In a medium saucepan melt chopped chocolate over low heat, stirring constantly. Stir in the sweetened condensed milk and the the corn syrup until combined well. Stir in the vanilla extract and the cinnamon. Serve sauce warm, stirring in the additional milk if needed. Serve with the cookies.

Option: Serve over ice cream for a sundae, if desired.

Yield: 2 cups

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CHOCOLATE/PEANUT BUTTER FUDGE

4 cups granulated sugar
1 stick butter
1 1/2 cup peanut butter
1 tall can evaporated milk
1 pkg (12-oz) chocolate chips
1 tsp vanilla

In a heavy saucepan, combine sugar, butter, and milk; bring to a roiling boil. Cook for 10 minutes. Remove pan from the heat and stir in the peanut butter, chocolate chips, and vanilla. Pour into a lightly buttered pan immediately. When cooled and set, cut into squares.

   

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DOUBLE CHOCOLATE COOKIE BARS

2 cups Oreo-type cookies, finely crushed*
1/2 stick butter, melted
2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the cookie crumbs and melter better until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

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SMOOTH 'N CREAMY FROSTING

Another old clipping from my late mother's shoebox recipe collections. This is cut from the cover of a Cool Whip container. You can change the color and flavor by the pudding mix you choose.

Click on this picture to enlarge for easier reading.

LEMON PECAN PIE WITH CREAM CHEESE PASTRY

CREAM CHEESE PASTRY:

1 block (3-oz) cream cheese, softened
1/2 cup butter, softened
1/4 tsp vanilla extract
1 cup all-purpose flour

Blend the cream cheese, butter, and vanilla together. Work in the flour to form a dough. Chill until dough is easy to handle. Remove from refrigerator and press into a 9-inch pie plate to form crust. Trim and flute the edge.

Preheat oven to 350 degrees.

FILLING:

3 eggs
1 cup light brown sugar
pinch of salt
1 cup white corn syrup
1/3 cup butter, melted
1 tsp vanilla extract
1 tbsp lemon extract
1 tsp butter flavoring
1 heaping cup of pecan halves

Slightly beat eggs in medium-size bowl. Blend in the sugar, salt, corn syrup, and butter. Add the vanilla, lemon extract, and butter flavoring. Arrange the pecans on the bottom of the pie crust. Slowly pour the filling over the pecans. Bake at 350 degrees for 50 to 60 minutes until the center of the pie is almost set but still slightly soft. Do not overbake as the filling will continue to set as it cools. Allow to cool on a wire rack for at least an hour before cutting to serve.

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FROZEN RASPBERRY DESSERT

 CRUST:

1 cup (20 wafers) crushed vanilla wafers
1/2 cup finely chopped macadamia nuts
1/4 cup butter, melted

Heat oven to 375 degrees.
In a small bowl, combine all crust ingredients; mix well. Press firmly in bottom of an 8-iinch springform pan. Bake at 375 for 8 to 10 minutes. Allow to cool.

FILLING:
1 can (14-oz) sweetened condensed milk
3 tbsp lemon juice
3 tbsp orange juice
1 pkg (10-oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

In a large bowl, combine milk, lemon juice and orange juice; beat until smooth. Add the raspberries; beat at low speed of electric mixer until well blended. Fold in the whipped cream. Pour mixture over the cooled crust.

Freeze dessert until firm. Remove from freezer approximately 15 minutes before serving.

Drizzle with chocolate sauce or garnish as desired.

file photo for reference

WHIPPED CREAM, CREAM CHEESE FROSTING

This is a recipe I got from the merchant baker. The photo is from there, too. Delicious!

1/8 tsp Salt

1 tsp Vanilla extract

1 cup White sugar, granulated

1 1 (8 ounce) package, block Cream cheese

1 1/2 cups Heavy whipping cream or heavy cream

 

In a large bowl, simply whip the cream cheese with sugar, salt and vanilla.
Then, slowly drizzle cold heavy whipping cream down the side of the bowl until you get stiff peaks. Done and done! It’s one bowl easy.

 

BUCKEYE PIE

I got this recipe from a friend who got it from Delish. Who doesn't love peanut butter and chocolate?

• 20 Oreos, crushed
• 3 tbsp. butter, melted
• 1/2 c. (1 stick) butter, softened to room temperature
• 1 2/3 c. creamy peanut butter
• 1 1/4 c. powdered sugar
• 1 tsp. kosher salt
• 1/2 tsp. pure vanilla extract
• 1 1/2 c. chocolate chips
• 3/4 c. heavy cream

Directions

1. In a large bowl, combine Oreos with melted butter. Stir until crumbs are uniformly moistened and press into pie dish.
2. In a large bowl combine butter, peanut butter, powdered sugar, salt and vanilla. Using a hand mixer, whip ingredients until smooth. Spoon mixture into crust and smooth. Place in freezer while you make your ganache.
3. Place chocolate chips in a medium heat-proof bowl. In a small sauce pan over medium heat, heat cream until cream starts to simmer. Pour over chocolate and let sit 5 minutes before whisking until smooth.
4. Pour ganache over peanut butter and smooth. Refrigerate until set, about 1 hour. Serve.

SWEDISH TEA RING

1 packet active dry yeast

1/2 cup warm water (105 to 115 degrees)
1 egg
1 tbsp granulated sugar
2 1/2 cups biscuit baking mix
2 tbsp butter, softened
1/3 cup packed brown sugar
1/3 cup raisins
2 tsp cinnamon

In a large mixing bowl, dissolve the yeast in warm water. Stir in egg, 1 tablespoon granulated sugar and the baking mix; beat vigorously. Turn dough onto a floured surface. Knead until smooth, about 20 times. Combine the brown sugar, raisins, and cinnamon. Roll into a rectangle, 16x9-inches; spread with butter and sprinkle with the brown sugar mixture.

Roll up, beginning at wide side. Pinch edge of dough into the roll to seal. With seam side down, shape dough into ring on greaed baking sheet; pinch ends together. With kitchen scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side. Let rise in warm place until double. This will take about an hour.

Preheat oven to 375 degrees.

Bake tea ring at 375 degrees for 15 minutes or until golden brown.

Quick Icing:
1 cup powdered sugar
1 to 2 teaspoons warm water
1/2 tsp vanilla extract

Combine all ingredients together in a small bowl. Stir until well blended. Frost tea ring. Decorate top with chopped nuts and/or maraschino cherries, if desired.

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EASY GOLDEN VELVET CRUMB CAKE

1 1/2 biscuit baking mix
1/2 cup sugar
1 large egg
1/2 cup cold water*
2 tablespoons butter-flavored shortening
1 teaspoon vanilla extract
Broiled Topping, recipe follows

Preheat oven to 350 degrees.
Spray an 8-inch square pan with nonstick cooking spray; set aside.

In a large mixer bowl, blend all ingredients (except topping) using an electric mixer on low speed for less than a minute to blend, scraping bowl often. Beat on medium speed 3 to 4 minutes.

Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes or until cake top springs back when lightly touched with fingers. While cake is still warm, spread top with the broiled topping.

BROILED TOPPING:
3 tablespoons butter, softened
1/3 cup brown sugar, packed
2 tablespoons light cream
1/2 cup coconut
1/4 cup chopped pecans

Combine the topping ingredients in a small saucepan and heat to melt butter and brown sugar. Set oven to broil. Spread the topping over the cake and broil 3 inches from the heat 3 minutes or until the topping is browned. Watch carefully or topping will burn!

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FRESH STRAWBERRY-RASPBERRY COMPOTE

This berry compote is great served over pound cake or angel food cake for a light dessert.

1/4 cup maple syrup
1 quart strawberries
1 pint raspberries
1 tsp fresh lemon juice

In a large bowl, gently stir all the ingredients together (a large silicone spatula works well for this.) Serve over slices of cake.

file photo - not this exact recipe

MOCHA BUTTERCREAM FROSTING

 

1/4 cup butter

2 tbsp cocoa
2 tsp instant coffee granules
dash of salt
2 1/2 cups powdered sugar
1 1/2 tsp vanilla extract
enough milk to spread

In a medium mixing bowl cream together the butter, cocoa, coffee granules, and salt. When creamy, beat in the powdered sugar, vanilla, and enough milk to make the frosting of spreading consistency.

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NO-FAIL DARK CHOCOLATE FUDGE

1 can (14-oz) Sweetened condensed milk

3 cups semi-sweet chocolate chips
dash of salt, optional
1 cup chopped pecans or walnuts
1 1/2 tsp vanilla extract

In a heavy saucepan melt the chocolate chips with the sweetened condensed milk and salt, over low heat. Remove from the heat and stir in the pecans and vanilla extract. Spread the candy into an aluminum foil lined 8-inch square pan. Chill until firm, approximately 2 hours. Turn the fudge out onto a cutting surface, peel off the foil and cut into squares. Cover loosely and store at room temperature.

Yield: Approximately 2 lbs

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LAYERED LEMON POKE CAKE

 

1 box white cake mix, prepared as directed and baked in two 9-inch round layers.

2 cups boiling water

1 large pkg (8-serving size) lemon gelatin
Frosting recipe below

Place the baked and cooled cake layers top side up in two clean9-inch cake pans. Using a large fork, pierce cake at 1/2-inch intervals.

Empty the lemon gelatin into a medium mixing bowl. Add the boiling water and stir until all gelatin is dissolved. Carefully pour half of the liquid gelatin over one of the cake layers. Repeat the process with the remaining layer and gelatin. Refrigerate for 3 hours.

Dip one of the layers into a pan of warm water for 10-12 seconds; unmold onto the cake plate. Spread a cup of the frosting (recipe follows) on top of the layer. Dip the second layer into warm water and unmold atop the frosted layer. Use remaining frosting to frost top and sides of cake. Refrigerate at least an hour before cutting to serve. Cake should be stored in refrigerator.

FLUFFY LEMON PUDDING FROSTING
1 cup cold milk
1 small pkg (4-seving size)lemon flavor instant pudding and pie filling mix
1/4 cup powdered sugar
1 tub (8-oz) whipped topping, thawed
Fresh lemon slices for garnish, if desired

Pour the milk into a large bowl; add the pudding mix and powdered sugar. Beat the mixture for 2 minutes with a wire whisk. Gently stir in the whipped topping. Frost cake. Garnish with fresh lemon slices, if desired

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APRICOT SLUSH

 

1 bottle (46-oz) apricot nectar

3 cups pineapple juice
1 can (12-oz) frozen orange juice concentrate, thawed
1/3 cup frozen lemonade concentrate, thawed
1 bottle (2 liter) chilled ginger ale
Fresh apricot slices for garnish, if desired

In a 3-quart plastic freeze-proof container, combine apricot nectar, pineapple juice, orange juice concentrate and lemonade concentrate. Seal tight and freeze for 24 hours to 1 week.

To serve, remove from freezer and let stand for a half hour. Using an ice cream scoop, scrape mixture into a slush. Fill glasses 2/3 full of the slush mixture then carefully continue to fill with the chilled ginger ale. Stir gently to mix. Garnish with apricot slices, if desire.

Yield: Approximately 24 servings, depending on glass size.

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CEREAL S'MORES

Great treat with a cup of coffee or a glass of milk. And these treats are portable for all the running around you do with the kids!

3 cups Golden Grahams-type cereal
3 cups Cocoa Puffs-type cereal
1 cup unsalted peanuts
1/2 cup creamy peanut butter
1 bag (10 1/2-oz) mini marshmallows
2 tbsp milk

In a large bowl, combine the two cereals and peanuts ; set aside.

In a heavy bottomed 3-quart saucepan, heat the peanut butter, marshmallows and milk over low heat, stirring constantly, until all is melted and mixture is smooth. Pour over the cereal-peanut mixture stirring well to coat all the cereal.

Spray a 9 x 13-inch pan with nonstick cooking spray. Press the mixture into the bottom of the pan, spreading evenly. Allow to cool for at least a half hour before cutting into bars.

CLIPART FOR FUN

TOFFEE-APPLE BLONDIES

This is a Weight Watchers recipe 2007.

3 tbsp unsalted butter

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup packed dark brown sugar

2 egg whites

2 tbsp dark corn 

1 tsp vanilla extract

1 small Granny Smith apple (around 1 cup), peeled, cored, and cut into 1/2" pieces

4 tbsp toffee bits

2 tbsp finely chopped pecans

Melt butter in a medium saucepan set over low heat. Continue to cook, swirling the pan occasionally until the butter turns nut brown. Pour into a large bowl and let cool slightly.

Preheat oven to 350-degreesF. Line an 8-inch square baking pan with foil, allowing the foil to extend over the rim of the pan by 2-inches. Spray with nonstick spray.

Whisk together the flours, baking powder and salt in a small bowl, set aside. Stir the brown sugar into the melted butter until combined. Add the egg whites, corn syrup and vanilla; stir until well blended. Stir in the flour mixture. Stir in the apple and 3 tablespoons of the toffee bits.

Scrape the batter into the baking pan and spread evenly. Sprinkle with the remaining 1 tablespoon of toffee bits and the pecans. Bake 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Allow to cool completely in the pan on a wire rack. Cover the pan and refrigerate about 1 hour for easier cutting. Lift from the pan using the foil as handles. Cut into 16 squares.

Yield: 16 servings Per serving: 101 calories, 3g fat (2g sat), 6mg cholesterol, 65 mg sodium, 17g carbs, 1g fiber, 2g protein, 22 mg calcium   POINTS 2

Note: Store in an airtight container in the refrigerator. They will keep up to 3 days.

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EASY CHOCOLATE PECAN PIE

3 eggs, lightly beaten
1 cup corn syrup, light or dark is okay
1 cup sugar
2 tbsp butter, melted
4 squares (1-oz each) semisweet chocolate, melted
1 tsp vanilla extract
1 1/2 cups pecan halves
1 9-inch pie shell, unbaked

Put the butter and chocolate in a microwave safe bowl. Microwave on high for 30 seconds. Remove and stir. If chocolate is not completely melted repeat in 10 second intervals until chocolate is melted and smooth. In a large bowl combine the eggs, corn syrup, sugar, chocolate butter mixture, and vanilla extract. Stir in the pecans. Pour the filling into the unbaked pie shell. Bake at 350 degrees for 50 to 55 minutes or until a butter knife inserted halfway between the center and edge comes out clean.

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ROYAL ICING FOR DECORATING COOKIES

1 lb confectioners' sugar

3 tbsp Just Whites*
6 tbsp water

In a large mixing bowl, with mixer on low speed, beat confectioners' sugar and the Just Whites. Add water, beating until blended. Increase mixer speed to high; beat 8 minutes or until icing is very thick and white. Beat in small amount of food coloring as desired.

Yield: 2 1/2 cups

*Just Whites is available in the supermarket by the eggs.

 

file photo of royal icing decorated cookies

CINNAMON CHOCOLATE CAKE

1 pkg (18.25-oz) dark chocolate fudge cake mix

1 2/3 cups milk

1/2 cup oil

3 eggs

1/2 cup mini chocolate chips

5 tsp ground cinnamon

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1 tsp vanilla extract

Preheat oven to 350-degrees.

Coat 2 (9-in) round cake pans with cooking spray.

On low speed of mixer, beat cake mix, 1 1/3 cups of the milk, oil and eggs until blended, about 30 seconds. Turn speed to medium and beat for 2 minutes. Stir in 2 1/2 teaspoons of the cinnamon and the chocolate chips. Evenly divide the batter between the two pans and bake for 28-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes then remove from the pans to wire racks to cool completely.

To make the frosting, beat butter on medium speed of mixer until light and fluffy, about 1 to 2 minutes. Turn mixer to low speed and gradually beat in the powdered sugar, vanilla, remaining 1/3 cup of milk and the remaining 2 1/2 teaspoons of cinnamon until blended. Turn mixer to medium-high speed and beat until light and fluffy, about 2 to 3 minutes.

Place 1 cake layer on cake plate and spread top with 1 cup of frosting. Top with the remaining cake layer and spread the remaining frosting over the top and sides of cake.

Yield: 16 servings

Woman's World 2012

BANANAS FOSTER SCONES

This is an old recipe and photo from Sweet Pea's Kitchen.

2 tablespoons unsalted butter, divided
1/4 cup packed dark brown sugar
1/8 teaspoon ground cinnamon
1 strip lemon zest (1 inch long by about 1/2 inch wide)
1 large, firm, ripe bananas, peeled and halved lengthwise and then halved crosswise
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream
1 cup plus 3 tablespoons powdered sugar
2 tablespoons dark rum*

 

Melt 2 tablespoons butter in a heavy-bottomed 12-inch skillet over medium heat. Add the brown sugar, cinnamon, and lemon zest; stir to dissolve the sugar, about 1 minute. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce.)
Add the bananas and spoon some sauce over each piece. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes. Turn the bananas and continue cooking until very soft but not mushy or falling apart, about 1 1/2 minutes longer. Remove from heat, discard the lemon zest, mash the bananas and set aside to cool completely (you should have about ½ cup).
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, baking powder, salt, and cinnamon. Add the 5 tablespoons of cold butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
In a separate bowl, whisk together the banana mixture and heavy cream. Fold wet ingredients into dry ingredients and form the dough into a ball. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on the prepared baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before glazing.
While the scones are cooling, make rum glaze. In a small bowl whisk together powdered sugar and rum until smooth. Drizzle glaze over scones and serve.

*If you do not want to use rum you can use cream with a few drops of two of rum extract.