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Flaky Crust :) 1 Attachment(s) This is the one that I use. lol |
1 Attachment(s) BANANA PUFFS (adaptedfrom a box of kitchen blog) 1 sheet puff pastry 1 Tbsp. oil or softbutter 2 Tbs. brown sugar 1 tsp. cinnamon Pinch kosher salt 1 1/2 med bananas, cutinto ¼ inch slices Defrost puff pastry fora half hour on the counter or overnight in the fridge. Mix brown sugar,cinnamon and kosher salt in a small bowl and set aside. Unfold puff pastry andlightly flour; roll gently to make an even square. Brush puff pastry withoil or soft butter and evenly sprinkle brown sugar mixture. Cut pastry into 4squares, then ,cut each square into 2 triangles to get a total of 8 triangles. Place 4 slices of bananaon each triangle; fold top point of triangle over bananas; then fold in thesides to form a pouch. Place on a cookie sheet andbake in a 400 degree oven for 15 minutes or until golden brown; let cool for 10minutes before serving. |
banana flambe or as we call it Flaming Bananas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 2 large ripe bananas 1/2 cup sugar 1 oz lemon juice 1 oz orange juice 2 oz grand Marnier Vanilla ice cream -- or your favorite In a saute pan, melt the butter and sugar together, being careful not to burn the sugar <let it get to a light brown color>. When the sugar has browned, add the juices and let simmer on a high heat until the mixture has reduced to thin syrup. Peel and half the bananas and saute them in the syrup. When the bananas start to get soft, raise the heat and add the Grand Marnier and ignite the alcohol and serve over the ice cream. |
You're welcome! If you have any favorites...please share! :D Thanks. ;) |
Chocolate Wafer Cookies and Cream I don't do much sweet making, but this a a quick and simple chocolately great dessert. And best of all it is quick to make. One package of Chrisites Chocolate Wafer slims. One pint of whipping cream - buy more if you love whipped cream. Simply whip up cream to firm consistency,ie moderately firm peaks . Then put a dollop of cream on a biscuit, then the next one, etc. Build up into any shape you want. Like a Yuletime log. Or a heart shape. Or a Christmas tree shape. Cover outer biscuits completely with whipped cream. You can use sprinkles of various colors over the top - or chocolate rose buds, or green candied Xmas trees, let your imagination soar! Must refrigerate for at least 3-4 hrs for the whipping cream to soak into and soften the biscuits. Please use Real Whipping cream - none of that artifical stuff. In England I think your Double Cream whips up like our whipping cream here in North America. Note: Will NOT freeze well. Use up in 2 or at maximum 3 days time. |
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