BANANA BAVARIAN CREAM
Nice on a hot summer day, (if that ever comes!!), not that we've had a bad winter, just prefer summer...8-)
Provided by Beve538
Categories Dessert
Time 7m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- SOAK: kNOX in hot water 5 min.
- &dissolve overhot water.
- MASH: BANANA pulp.
- Put in dbl-boiler; ADD: sugar, stir.
- ADD: the dissolved Knox.
- COOL a little.
- ADD: lemon juice; Orange juice.
- When it begins to congeal, FOLD in cool-whip; Pour into bowl/bowls which have been rubbed lightly w/ olive oil; refrigerate.
- till set.
Nutrition Facts : Calories 167.6, Fat 0.2, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 41.4, Fiber 1.5, Sugar 34.5, Protein 2.3
CHOCOLATE BANANA BREAD
This is a very different banana bread recipe; it has chocolate chips, cocoa, and a touch of sour cream. Delicious!
Provided by Tracie P.
Categories Bread Quick Bread Recipes Fruit Bread Recipes Banana Bread Chocolate Banana Bread Recipes
Time 1h10m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large bowl, cream together margarine, sugar and eggs. Stir in bananas and vanilla. Sift in flour, baking soda and cocoa; mix well. Blend in sour cream and chocolate chips. Pour batter into prepared pans.
- Bake in preheated oven for 60 minutes, or until a toothpick inserted into center of a loaf comes out clean.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 40.8 g, Cholesterol 34.9 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 3.7 g, Sodium 224.3 mg, Sugar 24.3 g
BAVARIAN CREAM
Bavarian Cream taken from my Great-Grandmother's recipe book.
Provided by CAROL_67
Categories Desserts Frostings and Icings
Time 2h5m
Yield 8
Number Of Ingredients 8
Steps:
- In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
- In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
- Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
- When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.
Nutrition Facts : Calories 312 calories, Carbohydrate 17.4 g, Cholesterol 188.8 mg, Fat 25.4 g, Protein 4.5 g, SaturatedFat 15.3 g, Sodium 51.7 mg, Sugar 15.5 g
EASY BAVARIAN CREAM
A short way to make a wonderful filling for cakes, cream puffs or eclairs. Use any flavor of pudding mix you like, I have only used vanilla, so far. Cook time is chill time. Fills one 2 layer cake or about 24 cream puffs.
Provided by mandabears
Categories Dessert
Time 2h5m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix together cream cheese and dry pudding mix.
- Slow beat in milk.
- Fold in Cool Whip.
Nutrition Facts : Calories 2702.9, Fat 171.8, SaturatedFat 122.9, Cholesterol 275.5, Sodium 3682.2, Carbohydrate 275.3, Sugar 264.8, Protein 23.7
SEMISWEET CHOCOLATE BAVARIAN CREAM
This is so good! The semi-sweet chocolate flavor leaves milk chocolate at the gate! Seriously, it will become a family favorite. It's fairly easy to make, and you will really love the flavor.
Provided by FLUFFSTER
Categories Dessert
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the 1/4 cup of water in small bowl and sprinkle the gelatin over it.
- Put the egg yolks into a large bowl and whisk lightly to combine. Add the sugar and whisk until smooth.
- Put the milk into a saucepan and bring just to a boil.
- *Gradually whisk the hot milk into the yolks.
- Then return the mixture into the saucepan.
- Cook the custard over medium-low heat, scraping the bottom of the pan constantly with a wooden spoon. Cook the custard sauce until it reaches 165°F.to 170°F on an instant read thermometer(Another test method is to dip a metal spoon into the custard. Run your finger down the middle of the custard, and if the trail stays it's ready).
- Melt the chocolate in a microwave.
- Stir the softened gelatin into the custard, whisking until the gelatin is dissolved.
- Whisk the custard into the chocolate. Pour the mixture into a bowl and allow to cool to room temperature. Place in refrigerator for 20 minutes, stirring every 5 minutes.
- While the custard is chilling, pour cream into a chilled bowl and beat to soft peaks.
- Oil a mold with almond oil.
- Gently fold the cream into the custard and pour into the oiled mold.
- To serve: Unmold the Bavarian cream a short time before serving. Garnish with your choice , or whipped cream, grated chocolate, orange, raspberries or other fruit.
- Note:The servings will vary; depends on th mold that you use. Times do not include chilling. Times are guesstimated.
- *Be very careful when whisking the milk into the yolks. If you put too much hot liquid too quickly into the yolks, you will have scrambled eggs. Just pour in a small amount at first.
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