"Bayou Bill" Scifres
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Rice-Banana Cobbler 
Copyright © 2007 by Bill Scifres

1 stick butter or margarine
2 1/4 cups all-purpose flour (not sifted)
1 1/2 teaspoons baking powder
2 cups sugar (one granulated, one brown)
1 1/4 cups (14 ounces) unsweetened condensed milk, but
any milk is OK (about 1 1/3 cups)
1/3 cup chopped nuts (more optional)
thumb, two finger pinch of salt
1 cup cooked rice (more optional)
1 ripe banana (cut in rings, more optional) 
1/3 cup raisins


In 4-inch-deep baking dish melt butter or margarine.
In separate bowl mix granulated sugar, flour, baking powder.
Stir in nuts (your choice) milk, salt, raisins, dried coconuts (optional).
Pour mix evenly over melted butter  (do not stir).
Spread banana rings, rice evenly over top of mix (do not stir).
Spread brown sugar (less if desired) over banana rings, rice.
Preheat oven at 350 degrees and bake 35 minutes or until flour (dough) is browned.
Serve hot or cold with half-and-half, cream, ice cream, or a sauce (see below).

Hot Vanilla-Raisin-Cinnamon Sauce

Making The Sauce:

Melt 3 tablespoons butter or margarine over medium heat.
Stir in 3 or 4 tablespoons flour to roux stage.
Thin roux with milk needed and cooked to desired thickness.
While cooking slowly, stir in more milk and continue to cook slowly (stirring often) until desired thickness attained.
Serve over any flour dessert, hot or cold.
Teaspoon vanilla and spices may be sprinkled on and stirred in sauce.

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