Hannah Swensens Hawaiian Flan Recipes

HANNAH SWENSEN'S HAWAIIAN FLAN

Hannah Swensen's Hawaiian Flan image

Make and share this Hannah Swensen's Hawaiian Flan recipe from Food.com.

Provided by GingerlyJ

Categories Dessert

Time 1h20m

Yield 1 flan, 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup sugar
1/2 cup water
6 eggs
1 (6 ounce) can sweetened condensed milk
1/4 cup sugar
1 1/2 cups pineapple juice
1/8 teaspoon salt
1 (6 ounce) can crushed pineapple, drained
1 cup whipped cream
1/4 cup toasted flaked coconut

Steps:

Prepare an ungreased 8x8 inch square pan.
Combine one cup of sugar with water.
bring to a boil, stirring at first and then swishing around until becomes golden brown.
Pour the syrup into the pan and tip to coat the sides.
Set this aside as you make your custard. It is normal to hear cracking sounds as the caramel cools.
Beat the eggs until yellow and thick.
add condensed milk, remaining suagr and salt.
Mix in pineapple juice and beat throughly with electric hand mixer.
Put mixture through strainer into your baking pan.
Place custard pan inside a larger pan.
pour hot water in larger pan until up to sides of custard.
Bake on 350 for one hour.
Remove custard from pan and cool on wire rack for ten minutes.
Top wih crushed pineapple, coocnut and whipped cream.

Nutrition Facts : Calories 623.6, Fat 15.8, SaturatedFat 8.2, Cholesterol 304.9, Sodium 271.6, Carbohydrate 109.5, Fiber 1.1, Sugar 104.4, Protein 13.9

HANNAH'S BANANAS

Hannah's Bananas image

This is another Hannah Swensen recipe direct from The Cookie Jar in Lake Eden, Minnesota to you! These cookies freeze well and since the recipe makse so many you might want to do just that. Roll them up in foil, place the rolls in a freezer bag, and they will last up to 3 months!

Provided by Foxfire13

Categories Dessert

Time 4h40m

Yield 10 dozen

Number Of Ingredients 9

Ingredients

1 1/2 cups melted butter (3 sticks)
2 cups granulated sugar
3/4 cup mashed very ripe banana (2 medium or 3 small)
4 teaspoons baking soda
1 teaspoon salt
2 beaten eggs (just whip them up with a fork)
4 cups flour (no need to sift)
2 cups finely chopped walnuts (measure AFTER chopping) or 2 cups pecans (measure AFTER chopping)
1/2 cup granulated sugar, for later

Steps:

Melt butter in a large microwavable bowl. Stir in the sugar, beaten eggs, baking soda, and salt. Choose bananas that have black freckles on the skin so they are almost over ripe. Mash them until they're smooth (you can do this in a food processor or by hand.) Add the banana puree and mix throughly. Mix in the flour and then the nuts. Cover your bowl and refrigerate it for 4 hours (overnight is fine, too).
When you're ready to bake, preheat the over to 350 degrees F., rack in the middle position.
Roll the chilled dough into walnut-sized balls with your hands. (This dough is quite sticky-you can wear plastic gloves if you like, or wet your hands slightly so the dough won't stick to them.) Put 1/2 cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a sheet. Press them down just a little so they won't roll off when you put them in the oven. Then return your bowl to the refrigerator and let it chill until it's time to roll more.
Bake for 10-12 minutes at 350 degrees F., or until they're lightly golden in color. They'll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.

Nutrition Facts : Calories 797, Fat 44.4, SaturatedFat 19.3, Cholesterol 110.4, Sodium 995.4, Carbohydrate 94, Fiber 3.2, Sugar 52.1, Protein 10.4

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