Omaha desert recipe

Buster Dog BBQ · August 2007

Someone asked me to post the recipes from the desert class I did, so here they are.[p]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.[p]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.[p]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.[p]All the above was at 350 direct.

Grasshopper · August 2007

Buster Dog BBQ,
Thank you so much for posting the recipes. We will be trying them soon. They were delicious. Hope to see you in Atlanta.

Omaha desert recipe

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