Here are the two recipes from tonight’s show….

Baked Bananas
4 medium firm ripe bananas, peeled
4 tablespoons butter, melted, divided
1 tablespoon lemon juice
1/4 cup firmly packed light brown sugar
1/4 cup quick-cooking oats
1/4 cup chopped pecans or walnuts
1 tablespoon finely chopped crystallized ginger
1 teaspoon granulated sugar
1/2 teaspoon cinnamon
1/2 cup whipping cream

Preheat the oven to 375*F.
Place the peeled bananas in a 9×13 baking dish
Combine 2 tablespoons melted butter and the lemon juice, sprinkle over the bananas.
Combine the brown sugar, oats, pecans and ginger with the rest of the melted butter. Sprinkle over the bananas.
Bake until the bananas are hot through and the topping mixture is bubbly.

Make the cinnamon whipped cream:
Beat the whipping cream in a chilled bowl with an electric mixer until it forms stiff peaks. Add 1 teaspoon granulated sugar and the cinnamon.
Serve each banana warm topped with some whipped cream and a sprinkling of chopped pecans.

Shortbread Cookies
3/4 pound unsalted butter at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer with the paddle attachment, cream together the butter and 1 cup of sugar until they are just combined.
Add vanilla.
In a medium bowl, sift together the flour and salt; then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together.

Turn out onto a surface dusted with flour and roll dough into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the chilled dough 1/2-inch thick and cut with a 3-inch heart-shaped or other cookie cutter.

Place the cookies on an un-greased baking sheet and sprinkle each one with sugar. Bake for 18-22 minutes or until the edges begin to brown. Allow to cool on the baking sheet to room temperature.

Note: If you chill the cut out cookies before baking, the edges turn out sharper.