BANANAS FOSTER UPSIDE-DOWN COFFEE CAKE

Butter, bananas, cherries, rum, brown sugar...this sweeter than sweet version of Bananas Foster has stood the test of time and is always a hit. I would like to dedicate this recipe to Babette McAuliffe. Today is her birthday and I think she is even sweeter than this show-stopping dessert.

1 stick butter, softened and divided
2 tablespoons rum
1 cup firmly packed light brown sugar
1/2 cup chopped pecans, toasted
2 medium-size ripe bananas
7 maraschino cherries
3/4 cup granulated sugar, divided
2 big eggs, seperated
3/4 cup milk
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups Bisquick baking mix
1/4 teaspoon ground cinnamon
Whipped cream

Melt 1/2 stick of the butter in a 10-inch castiron skillet over low heat; stir in rum. Sprinkle brown sugar evenly over butter mixture. Remove from heat.
Sprinkle pecans evenly over brown sugar mixture. Cut bananas in half crosswise; cut each half lengthwise into 3 slices. Arrange banana slices in a spoke pattern over pecans. Cut 6 cherries in half. Place 1 cherry half between each banana slice. Place remaining whole cherry in center of skillet.
Beat remaining 1/2 stick of butter in large bowl at medium speed with an electric mixer until blended. Add egg yolks, 1 at a time, beating just until blended after each addition. Add milk, sour cream, and vanilla, beating just until blended. Combine Bisquick and cinnamon. Add cinnamon mixture to milk mixture, beating just until blended.
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in remaining 1/4 cup granulated sugar until stiff peaks form. Fold into batter. Spread batter evenly over bananas in skillet.
Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet 10 minutes. Invert onto a serving plate. Serve warm with whipped cream.
Serves: 8 to 10

Hope your Birthday gently breezes into your life all the choicest of things and all that your heart holds dear. Have A Fun- Filled Day.

TREASURE-FILLED COFFEE RING

Brandy Holden Ross is a treasure in and of herself so I deemed this to be the perfect birthday recipe for her today! She is the daughter of Ralph Holden of Newland, NC, whom I grew up next door to. Ralph and his brothers, Gary, and Wayne, were the boys next door and along with my sister Nan, and my brother, Bill, we were thicker than thieves. Those were the days my friends, we thought they'd never end.

Preheat oven to 350 degrees. In a small bowl, combine 3/4 cup of sugar, 1 Tbsp. grated orange peel, and 1/4 cup chopped pecans; set aside. Cut each of two 3-oz. packages cream cheese, softened, into 10 equal pieces, for a total of 20 pieces cream cheese. Separate each of two 10-oz. cans of refrigerated biscuits into 10 biscuits; separate each biscuit into 2 layers. Place 1 piece of cream cheese between the layers of each biscuit and seal edges. Pour 1 stick of melted butter into a small bowl. Dip each filled biscuit in butter, then in the sugar-pecan mixture. Stand biscuits on edge, overlapping slightly, around a greased 12-cup fluted tube pan. Sprinkle remaining sugar-pecan mixture and drizzle remaining butter over biscuits. Bake 30 to 35 minutes or until golden brown. Cool in pan 1 minute; invert onto serving plate.Cool slightly and serve.
Serves 10.

“Wish on everything. Pink cars are good, especially old ones. And stars of course, first stars and shooting stars. Planes will do if they are the first light in the sky and look like stars. Wish in tunnels, holding your breath and lifting your feet off the ground. Birthday candles. Baby teeth.”~ Francesca Lia Block