Cool Kiss Recipes Recipe Box Recipe For Banana

MINI BANANA SPLIT ICEBOX CAKES

Steps:

• In a blender, puree the diced strawberries with 1 to 2 tablespoons water until thick and smooth. Using an electric mixer, whip the cream until soft peaks form, 3 to 5 minutes. Add the confectioners' sugar, vanilla and strawberry puree and continue whipping until slightly stiff peaks form, 1 to 2 minutes.
• For each dessert, place a chocolate cookie on a plate. Dollop with 1 tablespoon of the strawberry whipped cream; gently press another cookie on top. Repeat, alternating cookies and whipped cream, to make a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and refrigerate the remaining whipped cream.
• Just before serving, use an offset spatula or butter knife to smooth the sides of the cakes. Top each cake with a few strawberry and banana slices and some of the remaining whipped cream. Drizzle with chocolate syrup. Sprinkle with peanuts and top with a maraschino cherry.

KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together butter and brown sugar. Beat in the egg until well blended then stir in the flour. Roll the dough into small balls. Roll each ball in egg white then roll in chopped nuts to coat. Place cookies onto the prepared cookie sheet and make an indention in the center with your finger.
• Bake for 8 to 10 minutes in the preheated oven, until the edges turn golden. While cookies are hot press a chocolate kiss into the center indention. Let cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

BANANA CRISP

Steps:

• Preheat oven to 400 degrees.
• Butter 9 inch pie pan or shallow baking dish.
• Topping:.
• In small bowl mix together flour, oatmeal, sugar, coconut and butter.
• With fingertips, blend the ingredients until the mixture resembles coarse crumbs.
• In separate bowl combine orange liquor and lime juice.
• Peel bananas and slice them on the diagnal in 1/4 inch ovals.
• Arrange the slices in a single overlapping layer and sprinkle with lime juice mixture, nutmeg and brown sugar.
• Sprinkle topping evenly over the bananas.
• Bake until the juices are bubbly and the topping is crisp and brown, about 20 minutes.
• Serve warm with fresh cream, yogurt or ice cream.

KID-APPROVED BANANA BREAD

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a loaf pan.
• Beat brown sugar and butter together using an electric mixer in a mixing bowl until creamy. Add egg and beat on medium-high speed until mixture is light and fluffy, 1 to 2 minutes. Mash bananas using a fork and add to mixture, beating just until mixture is fairly smooth (some lumps are okay).
• Combine all-purpose flour, whole wheat flour, baking soda, baking powder, and salt in a separate bowl. Blend into banana mixture until just combined. Fold in chocolate chips. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven and let cool 5 minutes; turn pan over to release loaf and let cool further on a wire rack. Tastes best warm.

KISS: KEEP IT SIMPLE (BRUSSELS) SPROUTS

Steps:

• Put Brussels sprouts in a large bowl. Drizzle olive oil over the sprouts; season with salt and pepper. Toss sprouts to coat.
• Heat a large skillet over medium heat; cook and stir sprouts in hot skillet until bright green and beginning to brown on edges, about 5 minutes.

COCONUT KISSES

Steps:

• Place egg white in a small bowl; let stand at room temperature for 30 minutes. Beat on medium speed until soft peaks form. Gradually beat in confectioners' sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut., Drop by rounded tablespoonfuls 2 in. apart onto a parchment-lined baking sheet. Bake at 325° for 18-20 minutes or until firm to the touch. Cool for 1 minute before removing to a wire rack. Store in an airtight container.