butter
bananas
dark rum
sugar (a little)
Cut the bananas in 2, in their lenghts.
In a pan, put butter and the bananas.
Sprinkle them with a little sugar. Cook both sides, but careful, they need to stay firm.
Pour some dark rum on top and light the fire.
Turn them while burning, and tada, a delicious dessert. Very rich, but yummy
You can do the same withe apples
Bon app茅titWhere can I get recipes for fast and easy desserts that look really fancy?
make a jelly and decorate it with whipped cream and chocolate shavings, cherries and 100s and 1000sWhere can I get recipes for fast and easy desserts that look really fancy?
Theres one dessert that i just found..
Roasted Bananas with Chocolate yoghurt cream, seems pretty original!
Heres the link:
http://food.yahoo.com/recipes/eatingwell鈥?/a>
Also, Honey Pineapple Sherbert..seems like a nice dinner party idea!
Heres the link:
http://food.yahoo.com/recipes/taste-of-h鈥?/a>
Just thought i'd give you some original ideas!!
xox
This chocolate souffl茅 is a recipe that I actually worked out of an old mousse recipe. It worked the first time I did it and I鈥檝e never changed it.
It鈥檚 one of the EASIEST and BEST recipes that I have. It鈥檚 just chocolate, espresso and enough egg to make it poof.
It may seem like a long recipe, but it's not, just a lot of tips and babbling.
Ingredients
3 1/2 tablespoons strong espresso, freshly brewed
5 oz bittersweet chocolate
3 tablespoons granulated sugar
4 egg whites
3 egg yolks
Butter and extra granulated sugar [to coat ramekins]
1 tablespoon powdered sugar [garnish]
Method
Preheat the oven to 400掳
Brew the espresso 鈥?make it strong!
Melt the chocolate in the top of a double boiler or in a large stainless steel mixing bowl [or any heatproof mixing bowl] over simmering water until the temperature of the chocolate is that of a warm bath, but nowhere near boiling.
While the chocolate is melting, thoroughly butter the insides of four 5-oz ramekins all the way to the top; thoroughly coat with granulated sugar by pouring in a couple tablespoons of sugar, then pouring it out slowly while turning the ramekin in your hand. The unbroken butter 鈥?sugar coating is essential to the even, columnar rising of your souffl茅.
In a clean, dry mixing bowl [a copper one if you have it], whip the egg whites until frothy. Add the 3 tablespoons granulated sugar and beat until they hold a soft peak 鈥?but not until it forms a hard peak.
Tip: A softer consistency folds easier and rises better, so don鈥檛 over beat.
As soon as you鈥檝e finished the whites, beat the yolks into the melted chocolate. Continue to stir while adding the hot espresso.
Immediately fold the beaten whites into the chocolate, gently but thoroughly, a good dozen and a half strokes should do it.
Fill the ramekins with the batter, just to the top, and bake 8 to 9 minutes.
Sprinkle with powdered sugar and serve immediately, with a little side of whipped cream if you prefer.
Note: A copper bowl might make a marginally better meringue, but it鈥檚 by no means required. Egg whites beaten in a clean copper bowl are more stable, but they take longer to whip. The copper bowl is mostly an affection, just another of the needlessly daunting myths about souffl茅s. Souffl茅s simply take a little practice. And, sure you can peek in at them; just don鈥檛 slam the oven door.
This site has some excellent recipes:
http://www.gourmet-food-revolution.com/e鈥?/a>
Here's an easy dessert %26amp; it's great for diabetics. Its called: ';Banana Split Cake';, and you don't have to cook it in the oven.
2 cups reduced fat graham cracker crumbs
5 tablespoons reduced fat margarine melted
1 can (12 oz) cold reduced fat evaporated milk
1/4 cup cold fat free milk
2 pkgs (1 oz ea.) sugar free instant vanilla pudding mix
2 medium firm bananas, sliced
1 can (20 ozs) unsweetened crushed pineapple, drained
1 carton (8 oz) reduced fat frozen whipped topping, thawed
3 tablespoons chopped walnuts
3 tablespoons chocolate syrup
5 maraschino cherries, quartered
Combine cracker crumbs %26amp; margarine, press onto the bottom of a 13 x 9 in dish coated with nonstick cooking spray. In a bowl, whisk the evaporated milk, fat free milk %26amp; pudding mixes for 2 min. Spread pudding evenly over crust. Layer with bananas, pineapple %26amp; whipped topping. Sprinkle with nuts; drizzle with chocolate syrup. Top with cherries. Refrigerate for at least 1 hr. before cutting. Yields: 15 servings.
It's delicious!!!! Everyone will love it!!!!
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