PINE NUT COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 3h
Yield 2 to 3 dozen cookies, depending on the size of the cookies
Number Of Ingredients 8
Steps:
- Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
- Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.
CARAMELIZED BANANAS
This snack or dessert is quick and easy and sure to woo any company or please any crowd and just make your mouth water on a night snuggled up watching t.v. It is an African dish that I learned in the 7th. grade and was a hit when I served it several years ago in my fathers restaurant. I like it because of the taste you get from such a quick prep time and cook time, also the presentation can be beautiful! So if you love caramel and bananas with whip topping then try it out. One thing I do advise is this... I take my bananas and butter each slice individually, after melting the butter and before starting to fry I use a brush and make sure and coat front and back very well and while cooking I add a bit more, you can judge when cooking but I like mine to be a bit more buttery so you can adjust to taste. I also use 2 bananas per person as it is very filling and rich. This recipe is very flexible as to fit your palate, I do hope you enjoy! :-)
Provided by J. Bradshaw Sr.
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel all bananas and after doing so split down the middle and then cut in half, optional to cut in half but you do need to split, it is easier on me to quarter them and makes a good presentation.
- Place cut bananas aside and melt 1 stick of butter, set the other stick aside in case you need more when cooking, if you use a lot when dredging the bananas then you will need to melt before starting to fry.
- Once butter is melted start warming your skillet on medium high, watch closely as you will only want to slightly brown when cooking so it wont take long.
- While skillet is heating up please take your bananas and start buttering both sides of each slice very well. I use a brush to do so or you can dredge them through the butter if you wish but please keep in mind doing so will soak up more butter so please be careful if you do not wish them buttery.
- After all slices are done add butter in the skillet (enough to coat the bottom well).
- Then start placing slices in the skillet, when you have a skillet full take brown sugar and start adding, no measurement is needed as you just cover them.
- After you coat a side with brown sugar on the first coat flip them over and coat the next side and let them sit for about one minute.
- After the minute is up flip and coat again as doing so add brown sugar in the pan and let it cook along with the rest, it does not have to be a lot but I judge it by the way people like caramel, so please just try a little at first as this is very rich.
- When bananas are golden and slightly brown down the center they are done.
- Remove from skillet and place on plate.
- Add whip cream to top and serve hot :-).
- Then repeat until you finish.
- Also try other fruits with it, I top mine with cold strawberries from time to time.
- Enjoy!
CARAMELIZED BANANAS WITH PECAN-COCONUT CRUNCH
This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they'll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won't work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.
Provided by Yewande Komolafe
Categories snack, ice creams and sorbets, dessert
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)
- Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.
- Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.
- Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.
CARAMELIZED BANANAS AND VANILLA CREAM IN PHYLLO CUPS
Categories Milk/Cream Dairy Fruit Dessert Bake Freeze/Chill Cocktail Party Kid-Friendly Banana Vanilla Fall Shower Engagement Party Party Phyllo/Puff Pastry Dough Pastry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Make phyllo cups:
- Preheat oven to 350°F. Generously butter every other cup in 12-cup muffin pan. Place 1 phyllo rectangle on work surface; cover remaining phyllo with damp cloth to prevent drying. Brush rectangle with melted butter; sprinkle with 1/2 tablespoon sugar. Place second phyllo rectangle atop first; brush with butter and sprinkle with 1/2 tablespoon sugar. Repeat 3 more times; top with 1 more rectangle and brush with butter, making stack of 6 rectangles. Using small sharp knife and 6-inch-diameter plate as guide, cut out two 6-inch round stacks. Press each stack into 1 buttered muffin cup. Repeat entire procedure 2 more times, making 4 more phyllo cups (6 total). Bake cups until golden and crisp, about 15 minutes. Carefully lift cups, twisting slightly to loosen; place on rack. Cool completely. (Can be made 2 days ahead. Store airtight at room temperature.)
- Make pastry cream:
- Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Gradually whisk in milk, then yolks. Scrape in seeds from vanilla bean; add bean. Whisk over medium heat until pastry cream thickens and boils, about 6 minutes. Strain pastry cream into small bowl; press plastic wrap directly onto surface. Chill until cold, at least 3 hours and up to 2 days.
- Preheat broiler. Place phyllo cups on small baking sheet. Spoon 1/3 cup pastry cream into each cup. Overlap 5 or 6 banana slices atop pastry cream in each cup. Sprinkle bananas with additional sugar. Broil pastries until sugar topping caramelizes, turning sheet for even browning, about 2 minutes. Transfer cups to plates. Scoop sorbet alongside.
CARAMELIZED BANANAS IN PINE NUT COOKIE BOWLS
I saw this on Christine Cushing live and changed it a little. You can leave the alcohol out all together if you wish. The cookies can be made well in advance and the bananas done quickly after your meal and the dish assembled when you are ready to enjoy your dessert. I made this for our thirteen dinner guests a couple of weeks ago and it was inhaled!
Provided by erinn in tbay
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Pine nut cookie bowls: preheat oven to 350°F.
- Line baking sheet with parchment paper.
- Finely grind pine nuts with sugar and flour in food processor.
- Transfer to a bowl and add butter, egg whites and vanilla and stir well.
- Let sit in fridge 1 hour.
- Evenly spread 1 tablespoons batter into a 4 inch round template (I cut a 4 inch circle out of bristol board and trimmed the edges) on the parchment paper.
- Bake 8-10 minutes- watch and do not over bake.
- Quickly remove cookies from sheet and drape over inverted custard bowl to cool.
- Caramelized bananas: heat butter and bananas in pan.
- Saute 1-2 minutes.
- Add brown sugar and ginger and saute 1-2 minutes.
- Add rum and milk, bring to a boil and remove from heat.
- Assemble in cookie bowls: A scoop of vanilla ice cream with bananas over top.
- Serve immediately.
- YUMMY!
Nutrition Facts : Calories 322.4, Fat 19.6, SaturatedFat 8, Cholesterol 31.3, Sodium 104.6, Carbohydrate 34, Fiber 1.7, Sugar 24.2, Protein 4
CARAMELIZED BANANA BRIOCHE, PEANUT BUTTER MOUSSE
Steps:
- Mousse:
- Place the peanut butter and mascarpone in a medium sized mixing bowl and stir just to combine. In a separate bowl, whip the cream and the powdered sugar to stiff peaks. Gently fold the whipped cream into the peanut butter mixture, then cover tightly and refrigerate.
- Brioche:
- Combine the dry ingredients in the bowl of an electric mixer with the paddle attachment. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients in 3 batches. Add the butter, 1 tablespoon at a time while the mixer is running. When all the butter is incorporated, increase the speed of the mixer slightly and mix for 5 minutes. Turn the dough into a well-greased container and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- The next day, form the dough into a well-greased loaf pan and bake until well browned, about 30 to 40 minutes.
- Custard:
- Mix the yolks and sugar until well incorporated. Add the vanilla beans, scrapings and cinnamon and whisk well. Whisk in the cream then strain through a fine mesh strainer.
- Assembly:
- Cut the brioche into 1-inch thick slices and cut each slice into round cylinders 4 inches in diameter. Soak in the custard for 10 minutes. Fry the brioche in butter as you would French toast, until crispy and golden brown on the outside.
- Let cool slightly, then spread the top of each brioche cylinder with some of the peanut butter mousse. Fan some banana slices on top of the mousse and dust the bananas lightly with the sugar, then caramelize with the torch. Decorate the plate with a drizzle of honey, then place the brioche cylinder in the center of the plate.
CARAMELIZED BANANA SLICES WITH TOASTED PECANS AND FROZEN YOGURT
Categories Dairy Fruit Nut Dessert Low Fat Vegetarian Quick & Easy Banana Pecan Winter Low Cholesterol Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine first 3 ingredients in medium skillet. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of skillet with wet pastry brush and swirling skillet, about 7 minutes. Remove from heat. Add banana slices and stir gently to coat with caramel. Cool 5 minutes.
- Divide caramelized bananas among 4 shallow bowls. Top with scoop of frozen yogurt. Sprinkle with pecans and serve immediately.
CARAMELIZED BANANAS WITH RUM SAUCE AND VANILLA ICE CREAM
Make and share this Caramelized Bananas With Rum Sauce and Vanilla Ice Cream recipe from Food.com.
Provided by Alan in SW Florida
Categories Dessert
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat. Add bananas and saute until they turn brown, about 3 minutes. Sprinkle brown sugar over the bananas and cook until the sugar melts, about another 3 minutes. Remove from heat and pour rum into skillet; ignite with a match and let the flames die out.
- Divide ice cream among 4 serving dishes and spoon bananas over. Serve immediately.
CARAMELIZED BANANAS
A delicious little treat to cure your sweet tooth while trying to eat healthy! I found this from a lady at our church and tried it out to my delight.
Provided by Topher
Categories Dessert
Time 7m
Yield 2 bananas, 2 serving(s)
Number Of Ingredients 4
Steps:
- Peel bananas and cut lengthwise in half.
- Sprinkle sugar over bananas so they're lightly coated.
- Place in oven and broil until the sugar caramelizes.
- Meanwhile in saucepan, combine sugar and a little bit of water just enough to dissolve sugar and place on stove.
- Cook mixture on high heat while constantly stirring until it becomes a light syrup.
- Add the raisins just before taking it off the stove.
- Immediately after the bananas come out of the oven, top with raisin syrup mixture and serve.
Nutrition Facts : Calories 256, Fat 0.5, SaturatedFat 0.1, Sodium 3.2, Carbohydrate 66.3, Fiber 3.7, Sugar 50.1, Protein 1.8
CARAMELIZED BANANA SPLITS
Bananas are pan-fried with a caramel sauce while chocolate and marshmallows are melted in a saucepan with other yummy ingredients. Serve on top of your favorite ice cream!
Provided by Allison S.F.
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Melt brown sugar and butter in a pan over medium-low heat for about 2 minutes. Add salt and cinnamon. Place sliced bananas on top of caramel mixture in an even layer. Turn bananas after about 30 seconds and cook for about 30 seconds more. Remove from heat and place in a bowl.
- Melt marshmallows and chocolate chips in a pot over low heat. Stir in pecans and coconut along with orange juice. Remove from heat and place in a bowl.
- Place pineapple and strawberries in separate bowls. Scoop ice cream into serving dishes and top with the bananas and caramel, melted chocolate mixture, and fruit.
Nutrition Facts : Calories 1682.3 calories, Carbohydrate 244.8 g, Cholesterol 139.1 mg, Fat 78.9 g, Fiber 13.7 g, Protein 16.6 g, SaturatedFat 40.4 g, Sodium 640.6 mg, Sugar 195.1 g
CARAMELIZED BAKED BANANAS
Make and share this Caramelized Baked Bananas recipe from Food.com.
Provided by diner524
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- On a cookie sheet or shallow baking pan:
- Place 4 large BANANAS, unpeeled with ends cut off.
- Bake at 425F for 15 minutes or until skin bursts and turns black.
- Turn bananas over and bake on the other side for 5 minutes.
- Peel the skins and cut the bananas in two.
- Pour 1 teaspoons MELTED BUTTER over each banana.
- Sprinkle with: 1 teaspoons BROWN SUGAR and
- 1 teaspoons LEMON JUICE.
- Arrange carefully on a small platter.
Nutrition Facts : Calories 173.2, Fat 4.3, SaturatedFat 2.6, Cholesterol 10.1, Sodium 36.2, Carbohydrate 35.9, Fiber 3.5, Sugar 21.2, Protein 1.6
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