Recipes by Arlene

• ¼ cup butter
• 4 bananas, firm (not overly ripe)
• ⅓ cup brown sugar
• 2 tbsp. sliced almonds
• 2 tbsp. dark rum, warm
• 4 scoops vanilla ice cream

In non-stick pan, melt butter over medium heat. While butter is melting, slice bananas ¼- to ½-inch thick. Add bananas, brown sugar and almonds to pan. Sauté 3 minutes without turning. Turn bananas once and sauté briefly until golden brown. Pour warm rum over bananas and flame off carefully. Evenly distribute bananas over 4 servings of ice cream and serve immediately. Makes 4 servings.

From the January 1953 Better Homes and Gardens Magazine.

• ½ cup shortening
• 1 cup sugar
• 1 tsp. vanilla
• 2 eggs
• 2¼ cups cake flour
• 2½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. baking soda
• 1 cup mashed ripe banana
• ¼ cup buttermilk

Cream shortening, sugar and vanilla. Beat in eggs, one at a time. Sift dry ingredients; add alternately with banana and buttermilk. Fill paper-lined cupcake pans ½ full. Bake in moderate oven (375°) about 20 minutes. Makes 20 cupcakes.

Butter Cream: Cream ¼ cup butter and 2 cups sifted confectioners’ sugar. Add 1 tsp. vanilla and 2 tbsp. cream. Beat until of spreading consistency.