OMG!  Another one I have try! And I know my hubby will love it! This one comes from “Ricardo & Friends” and the foodtv.ca webpage.

Banana Splits with Cranberry Compote and Coffee Caramel

• 375 ml (1 1/2 cups) sugar
• 250 ml (1 cup) water
• 500 ml (2 cups) fresh or frozen cranberries

• 60 ml (1/4 cup) water
• 375 ml (1 1/2 cups) sugar
• 125 ml (1/2 cup) 35% cream
• 125 ml strong coffee
• 60 ml (1/4 cup) salted butter

• Vanilla ice cream
• 4 x bananas, peeled and halved lengthwise
• 75 ml (1/3 cup) pecans, toasted and coarsely chopped

1. In a saucepan, bring the sugar and water to a boil. Add the cranberries. Bring to a boil. Remove from the heat and let cool partially. Refrigerate for 12 hours.

1. In a saucepan, bring the water and sugar to a boil. Using a wet pastry brush, wash down any sugar crystals from the sides of the pan.
2. Simmer without stirring until the mixture turns light gold. Remove from the heat. Whisk in the cream, coffee and butter. Bring to a boil and let simmer, while whisking until the caramel is dissolved and the mixture is smooth, about 3 minutes. Let cool, transfer to an airtight container and refrigerate.

1. For each banana split, arrange 2 banana halves side by side in a bowl. Add 2 or 3 scoops of ice cream. Spoon caramel over the ice cream. Top with cranberry compote and pecans.
2. Note: This recipe makes enough caramel and cranberry compote for 8 banana splits.

   The caramel and cranberry compote will keep in the refrigerator for about 2 weeks. Use them on ice cream, cakes and brownies.

Here’s another one from “French Food at Home,” one that I haven’t had a chance to try yet! But oh, it looks YUMMY!!!!

Ingredients:

• 3 x eggs, separated
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1/4 cup corn flour
• 2 cups butternut squash or pumpkin purée
• 1/4 cup rum
• Zest of 1 orange

Directions:

1. Heat the oven to 350°F/175°C. Grease and line a 9-inch/23-cm spring-form pan. Beat the yolks and sugar until light and pale. Beat in the cornstarch and corn flour until smooth. Beat in the pumpkin, rum, and orange zest. Finally, beat the whites into peaks.
2. Stir some into the pumpkin mixture to lighten it, then fold the pumpkin together with the remainder. Pour into the pan and bake until done, 45 minutes to an hour. Let the cake cool slightly, before running a knife around the edges of the pan and removing the sides. Serve slightly warm (not too warm, or impossible to cut) with cinnamon whipped cream.