Dessert

Rich Banana Cake with Whipped Frosting

2 cups cake flour, sifted (add 2 tablespoons extra if using all-purpose flour)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter

1 1/2 cups sugar

1 egg plus 1 egg yolk

1 cup mashed very ripe bananas (3 to 4 bananas)

3/4 cup buttermilk or soured milk

1 teaspoon vanilla

Dust and flour 2 round, 8-inch cake pans. Heat oven to 375 degrees.

Whisk flour with baking powder, baking soda and salt. In a large bowl, beat butter and sugar until no sugar granules remain. Beat in egg, yolk and bananas. Beat in dry ingredients in small batches, alternating with the milk. Beat in vanilla.

Divide batter between prepared pans, and bake 15 to 30 minutes, until cake tests done. Allow to cool on racks before turning out and frosting. Makes 12 servings.

Per serving: 286 calories (28 percent from fat), 9 g fat (5 g saturated, 2.5 g monounsaturated), 57 mg cholesterol, 4 g protein, 48 g carbohydrates, 1 g fiber, 320 mg sodium.

Appetizer

Bahama Breeze Roasted Jerk Shrimp

If your skin is at all sensitive, use gloves to handle the chile.

1/2 cup beer

1/4 teaspoon ground allspice

1/2 teaspoon minced Scotch bonnet or other hot chile pepper

1 teaspoon chopped garlic

1 teaspoon thyme leaves

1 tablespoon sliced green onion

3/4 pound medium shrimp

4 tablespoons butter, melted

Small Cuban or French baguette

Heat oven to 500 degrees.

Place beer, allspice, chile, garlic, thyme and onion in a 1-quart baking dish. Add shrimp. Drizzle with the melted butter. Slice bread into 1-inch rounds.

Place the shrimp dish and the bread separately on middle rack of oven. Cook until the shrimp is bubbling hot and has turned color and bread is crisp, less than 5 minutes. Serve immediately. Makes 2 servings.

Per serving: 560 calories (45 percent from fat), 28 g fat (16 g saturated, 7 g monounsaturated), 320 mg cholesterol, 40 g protein, 35 g carbohydrates, 2 g fiber, 605 mg sodium.

Rolls

Garlic Rolls like Marcella’s

1 pound bread dough or pizza dough

1/4 cup olive oil plus more for brushing

1 teaspoon kosher salt

1/4 cup (1/2 stick) unsalted butter

3 tablespoons minced fresh garlic

2 tablespoons chopped fresh parsley

Make rolls according to package directions, or shape pizza dough by rolling into a long log an inch in diameter. Cut into 4-inch lengths and tie in a knot. Brush liberally with olive oil. Cover with plastic wrap or a towel. Set aside to rise (about 30 minutes in a warm kitchen).

Heat oven to 375 degrees. Line 2 large cookie sheets with parchment paper if you have it (cleanup can be a mess) or grease pans. Put the rolls on the pans, sprinkle with salt and bake about 15 minutes — less if you like really soft rolls, more if you like them crispy.

While rolls bake, put butter, 1/4 cup olive oil and garlic in a heavy saucepan over very low heat. Cook, stirring once in a while, until the garlic is fragrant, about 5 minutes. Don’t let the butter brown. Cover and set aside to keep warm.

Remove rolls from oven and immediately drizzle with warm garlic butter. Sprinkle with parsley. Serve immediately. Makes about 20 rolls.

Per roll: 101 calories (50 percent from fat), 6 g fat (2 g saturated, 3 g monounsaturated), 6 mg cholesterol, 2 g protein, 11 g carbohydrates, 0 fiber, 259 mg sodium.

Frosting

Whipped “Cream” Frosting

4 tablespoons flour

1/4 cup margarine

1/4 cup shortening

1/2 cup sugar

1 teaspoon vanilla

Place 1/2 cup water on low heat in a medium saucepan. As water heats, slowly whisk in the flour, cooking into a thick, smooth paste. Set aside to cool.

Beat margarine, shortening and sugar with electric mixer until light and fluffy, 4 or 5 minutes. Mix in vanilla and cooled paste, beating another 4 or 5 minutes, until very light and fluffy. Makes enough to frost a 2-layer cake.

Per serving: (based on 12) 114 calories (62 percent from fat), 8 g fat (2.5 g saturated, 3 g monounsaturated), 4 mg cholesterol, 0 protein, 10 g carbohydrates, 0 g fiber, 1 mg sodium.