summer sweets

Leave it to my friends at Cottage Living Magazine to feature another scrumptious recipe I couldn’t resist making this summer.

Banana Caramel Milkshake

The homemade Caramel Sauce is worth the extra time, but you can substitute your favorite store-bought version.
Test kitchen tip: Using a frozen banana gives the shake an extra-creamy consistency.

MAKES: 3 to 4 (8-ounce) servings
PREP: 5 minutes

1/2 cup Caramel Sauce
1 large ripe banana
1 pint vanilla ice cream
1/2 cup milk

Process all ingredients in a blender until smooth. Serve in individual glasses, and top with additional Caramel Sauce, if desired.

Caramel Sauce

Spoon extra Caramel Sauce over apple pie or grilled peaches, or add to seltzer for a caramel Italian soda. For easy cleanup, fill pot with water, and bring to a boil on the stove—the caramel will melt in a minute or two.

MAKES: 2 cups
PREP: 10 minutes
COOK: 12 minutes

1 1/2 cups whipping cream
1 1/2 cups sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons dark rum (optional)

1. Bring cream to just under a boil over medium heat in a medium saucepan. Combine sugar, lemon juice, and 3 tablespoons water in a separate, heavy saucepan. Place over medium heat, and, without stirring, bring to a simmer. (If sugar crystals form, dissolve with a wet pastry brush.) Swirl pan to distribute syrup as it starts to color, and cook until amber. Slowly add hot cream, stirring constantly with a wooden spoon. (Mixture may spatter.) Cook 1 minute to dissolve caramel. Remove from heat.

2. Stir in vanilla, kosher salt, and, if desired, rum. Let cool. Store refrigerated in an airtight container up to 5 days; bring to room temperature before using.

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