No-brainer.  You can omit the rum, but it adds a pleasant kick and it tastes delicious.

1 tablespoon butter
4 bananas, sliced into 1/2-inch thick circles
1 cup dark brown sugar
1/2 cup dark rum
2 cups crushed vanilla wafers
2 cups creamy vanilla ice cream
1 cup whole milk Whipped Cream (page 178)

Heat the butter in a skillet over high heat.  Add the bananas and brown sugar and cook, turning occasionally, just until the edges of the bananas begin to burn, about 4 minutes.  Add the rum and stir.  Transfer to a blender, add the wafers, ice cream, and milk, and blend until smooth, about 30 seconds.  Pour into four 8-ounce glasses.  Garnish each with a dollop of whipped cream.

Free bananas foster shake recipe courtesy:
The Good Stuff Cookbook: Burgers, Fries, Shakes, Wedges, and More
By: Spike Mendelsohn with Micheline Mendelsohn
ISBN: 978-0-470-52792-4
List Price: $24.95
Wiley

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Kiwi Martini (1 serving)

3 ounces of vodka or citrus vodka
2 teaspoons sugar syrup (see cook's note)
1/2 kiwi, peeled, sliced
2 teaspoons fresh lime juice
Garnish: Kiwi slice

In a cocktail shaker, combine vodka, sugar syrup, kiwi, and lime juice; mash with a muddler or sturdy wooden spoon.  Add a generous amount of ice.  Cover and shake vigorously.  Strain into chilled martini glass.  Garnish with a slice of kiwi.

Cook's Note:  To make sugar syrup: Combine 1/2 cup water and 1/2 cup sugar in small saucepan.  Bring to boil on high heat.  Reduce heat and gently boil for 2 minutes.  Cool.  Leftover cooled sugar syrup can be refrigerated airtight and used in cocktails and desserts such as sorbet.

Free recipe courtesy :
Melissa's Everyday Cooking with Organic Produce: A guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
By: Cathy Thomas
ISBN: 978-0-470-37105-3
Wiley

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Mojito (makes 1 serving)

3 sprigs fresh mint
2 ounces freshly squeezed lime juice
1 teaspoon powdered sugar
2 ounces light rum
Club soda

1. Place 2 of the mint sprigs into a tall highball glass and add the lime juice and powdered sugar.  Mix and muddle the sprigs, using a wooden muddler or the back of a fork or tablespoon.
2. Add ice cubes or coarsely crushed ice, pour in the rum, and stir.  Top with club soda and garnish with the remaining 1 mint sprig.

Free Mojito recipe courtesy:
The Big Summer Cookbook
By: Jeff Cox
ISBN: 978-0-470-11427-8
Wiley

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Watermelon Limeade (5 cups, 4 to 6 servings)

Emeril writes that this recipe also makes a wonderful margarita mixer when premium white tequila is added.

8 cups cubed watermelon (seeds removed), or 1 quart watermelon juice
1 cup freshly squeezed lime juice
1/2 cup sugar, or more to taste
Lime slies, for garnish (optional)

1. Place half of the watermelon cubes in a blender and process until smooth.  Strain through a fine-mesh sieve set over a large bowl; discard the solids.  Repeat with the remaining watermelon cubes.  You should end up with about 1 quart of watermelon juice.

2. Add the lime juice and sugar to the watermelon juice, and stir until the sugar has dissolved.  Taste, and add more sugar if necessary.  Transfer the limeade to a nonreactive pitcher and refrigerate until thoroughly chilled.

3. Serve over ice in tumblers, with lime slices for garnish.

This free recipe for Watermelon Limeade courtesy of:
From: Farm to Fork: Cooking Local, Cooking Fresh By: Emeril Lagasse
ISBN: 978-0-06-174295-8
Harper Collins  2010

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