| Banana-Gingersnap Yogurt Freeze |
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2 cups frozen vanilla yogurt-softened, 6 gingersnap cookies-chopped, 2 bananas-sliced, 1/4 cup chopped toasted nuts (pecans). Makes four servings.
Layer equal amounts of frozen yogurt, chopped gingersnaps, bananas and pecans in 4 small dessert cups or glasses. Freeze until yogurt is firm, at least 10 minutes.
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| Chewey Chocolate Cookies |
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1 1/4 c. butter-softened, 2 c. sugar, 2 eggs-beaten, 2 tsp. vanilla, 2 cups flour, 3/4 c. cocoa, 1 tsp. baking soda, 1/2 tsp. salt
Cream butter, sugar, eggs, and vanilla. Combine flour, cocoa, baking soda and salt and add to mixture. Mix until incorporated. Bake in a 350 degree oven 8-9 minutes. Cool on cookie sheet then transfer to wire rack when they can easily be lifted with a spatula.
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| Banana Boats |
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2 bananas, 1/4 cup semi-sweet chocolate chips, 1/4 cups miniature marshmallows
Slit each banana lengthwise through the peel. Make sure not to cut all the way through the banana. -Stuff the marshmallows and chocolate chips inside the bananas. -Wrap each banana in aluminum foil and cook on the barbecue for about 5 minutes, or until chocolate is melted. -Enjoy!
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| Baked Apples |
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Core a large cooking apple (the firmer and tarter the better). Fill the whole with red cinnamon candies, raisins and a bit of butter. Dot the rest of the apple with butter.
Place the apple in the center of a sheet of foil. Bring the corners together and twist, leaving the foil rather loose around the apple.
Cook on your Hasty-Bake at about 200°F with the heat deflector in place over the coals until the apple is soft, about 30 minutes.
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| Foil-Wrapped Apple Brown Betty (The Vegetarian Grill Cookbook) |
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4 apples, peeled and thinly sliced
½ cup crushed graham cracker crumbs
¼ cup brown sugar
4 Tablespoons butter, melted
1 teaspoon ground cinnamon
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 180 to 200°F (if the fire gets too hot, the apples will scorch and their flavor will be bitter). Combine the apples, crumbs, brown sugar, butter and cinnamon in a bowl and mix well. Divide the mixture between 2 large pieces of heavy-duty foil and seal the packets so no liquid or steam will escape. Cook the packets on the grill, turning once, until apples are soft, about 20 minutes. Open the packets very carefully and serve warm.
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| Honey-Nut Fruit Kabobs (The Vegetarian Grill Cookbook) |
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1 pineapple
2 large bananas, peeled and sliced 1 ½ inches thick
2 oranges, peeled and sectioned
3 Tablespoons butter
2 Tablespoons honey
1 Tablespoon Grand Marnier, Cointreau or other orange-flavored liqueur
1 cup finely chopped nuts (such as almonds, walnuts or pecans)
Prepare a medium-low direct fire in your Hasty-Bake.
On a cutting board, cut off the crown and bottom of the pineapple so it can stand. Slice down the sides, removing the peel and eyes. Cut into quarters and remove the core. Slice each quarter into chunks 1 ½ inches thick.
Arrange pineapple, bananas, and oranges on skewers. Combine the butter and honey in a small pan or microwave-save container and heat until butter is melted. Stir in the liqueur. Brush the mixture onto the fruit and sprinkle each kabob with nuts.
Grill, turning occasionally, until the nuts are golden brown (5 to 10 minutes). Serve warm.
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| Caramelized Bananas (The Vegetarian Grill Cookbook) |
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2 Tablespoons butter, melted
2 Tablespoons brown sugar
4 bananas
Prepare a medium direct fire in your Hasty-Bake. Combine the butter and brown sugar in a shallow dish. Peel the bananas, slice in half lengthwise, then again crosswise. Add the bananas to the butter mixture and toss very gently to coat. Grill the bananas, turning ounce, until a crispy brown coating of caramelized sugar forms on the surface (about 5 minutes per side). Watch carefully; don't allow sugar to char. Remove from the grill and serve hot.
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