Butterscotch Bananas

1/2 cup pecans
1 stick unsalted butter
1 cup brown sugar
1/4 teaspoon cinnamon
6 bananas, peeled and sliced
1/4 cup dark rum

1. Preheat oven to 375 degrees.
2. Lightly toast pecans, about 5 minutes, coarsely chop.
3. In large skillet, melt butter. Add sugar and cinnamon stirring occasionally until fully incorporated, about 5 minutes.
4. Gently stir in the bananas.
5. Remove from heat. Add rum and flambe.
6. Stir in pecans.

Serve over vanilla bean ice cream or waffles.

Cranberry Orange Bread

1.5 cups butter, softened
1.5 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
1.5 tablespoons orange zest
2.5 teaspoons vanilla extract
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1.5 cups dried cranberries

1. Preheat oven to 330 degrees. Spray cooking spray in two bread pans.
2. Cream butter and sugar together. Add eggs one at a time. Add orange juice, sour cream, orange zest, vanilla and cranberries
3. In a separate bowl combine flour, baking powder and salt. Add flour mixture to butter mixture until just combined (do not over mix).
4. Pour into bread pans.
5. Cook for 75 minutes.