Belgian Waffles With Glazed Bananas

    

Belgian Waffles With Glazed Bananas

 This recipe from 2005 Gourmet Magazine brings together the charms of Belgian waffles—a remarkably crisp exterior and a light, fluffy interior—with the slight tang of buttermilk waffles. But perhaps the most important part is the topping: sliced bananas quickly sautéed in butter until golden, and mixed with a touch of maple syrup. 

The luscious topping really works as a contrast to the crispy waffles, so you’ll want to follow the Epicurious guide, keeping an eye on the steam coming out of your waffle maker. Do not open your waffle maker until there is absolutely no steam left rising. And give the machine a moment between batches to return to the proper temperature—a cooled waffle iron will give you floppy waffles. 

Feel free to double the batch so you can fill your freezer with toaster-friendly waffle breakfasts.
Ingredients
For waffles
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
2 cups well-shaken buttermilk
¾ stick (6 tablespoons) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron
For Topping
2 tablespoons unsalted butter
2 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1¼ cups pure maple syrup
Accompaniment: sour cream or whipped cream
Special Equipment
a waffle iron (preferably Belgian-style)

Directions:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded ½ cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.

Pan-fried Honey Bananas

Pan-fried Honey Bananas

Prep time 5 minutes    Cook time 5 minutes    Total time  10 minutes 

 These pan-fried bananas are caramelized in honey and cinnamon for a simple and delicious treat!

Ingredients:

2 ripe bananas 

1 tbsp oil or butter* 

2 tbsp honey 

1/2 tsp ground cinnamon 

1/8 tsp salt 

Directions

Remove the peels from the bananas and slice them 1/2" inch thick. 

Set a nonstick skillet over medium to medium high heat** and add the oil or butter, honey, cinnamon, and salt. Stir to combine.Add the banana slices, and fry for 2-3 minutes on each side, until golden and caramelized. Be sure to watch the heat and turn it down if it browns too quickly. You want enough heat to caramelize and brown the slices, but you don’t want them to burn.

Once the bananas are cooked you can enjoy them as is, or with marshmallow creme and peanut butter in a sandwich, with Bananas Foster French Toast, in oatmeal or yogurt, over ice cream, and more. Enjoy!

Recipe Notes

 *My favorite cooking fats for this recipe are coconut oil or butter, but you may use any neutral oil you prefer.

**If you have an electric stove, they tend to be less powerful than gas, so go with medium high heat. If you have a more powerful and responsive gas stove, you can try medium heat. When cooking, check to make sure that the bananas are caramelizing but not burning, and adjust the heat as needed.

Elvis Bars

No Bake Elvis Bars

Vegan, gluten-free, grain-free, no bake/raw

A quick and easy, minimally sweetened frozen dessert square inspired by the popular Elvis Pie. My version uses almond butter instead of peanut butter and replaces the bacon for chocolate. Be sure to enjoy these straight out of the freezer as they melt really fast! 

Yield
16 small squares

Prep time
20 Minutes

Cook time
0 Minutes

Chill time
1-1.5 hours

Ingredients:
For the crust:
1.5 cup whole almonds
2 tablespoons coconut oil
2 tablespoons coconut nectar syrup or Brown Rice Syrup
1 tablespoon almond butter or peanut butter
1/2 teaspoon cinnamon
pinch of fine grain sea salt, to taste
For the middle layer:
2 medium ripe bananas, peeled
1/4 cup coconut oil, softened slightly
2 tablespoons almond butter or peanut butter
1 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

For the chocolate drizzle:
3 tablespoons mini dark chocolate chips 

1/2 tablespoon coconut oil

Directions:

Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.

For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds.

Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible. Place in freezer while you prepare the middle layer.

Middle layer: Give the processor bowl a quick rinse. Add all the middle layer ingredients into the processor and process until smooth. Remove the crust from the freezer and pour the middle layer on top. Smooth out. Return to the freezer for at least 1-1.5 hours to set, until the middle layer is very firm to the touch.

Chocolate drizzle: When the middle layer is completely solid, prepare the topping. In a small pot heat the chocolate and coconut oil on the lowest heat, stirring to combine. When half of the chips have melted, remove the pot from the heat and stir until completely melted. Remove the bars from the freezer. Lift slab out of the pan and slice into squares. Spread out the squares on a plate lined with parchment paper. Drizzle on the melted chocolate and return bars to the freezer until the chocolate is firm and the bars are solid.

Enjoy these bars frozen, straight from the freezer. They melt very quickly so I don't suggest leaving them out for more than a couple minutes. Wrap leftovers and store in the freezer.

Tips:
1) Brown rice syrup will work instead of coconut nectar. I haven't tried any other liquid sweeteners yet, but I assume maple syrup or honey (if you eat it) would work too, although the crust might not stick together as much since coconut nectar is so thick.

There is no substitute for the coconut oil that I know of. It solidifies when freezing helping to make the bars very firm.

Cashew Milk With Fresh Dates, Bananas, and Oats

Cashew Milk With Fresh Dates, 

Bananas, And Oats

This thick sweet drink invokes a childlike spirit.  Think: slurping sounds, liquid mustaches, and sitting cross-legged on kitchen countertop.  It provides the simple joy of a milkshake with none of the sugar and cream.

Ingredients:
1 cup raw cashews, soaked overnight in the water
3 cups filtered or spring water, cold
2 tablespoons rolled oats
9 Medjool dates, pitted
2 frozen bananas
Scant pick of sea salt.

Directions:
Drain the cashews and add them to a high-speed blender, add the water.  Blitz for a full minute or until the nuts are pureed.  Add the remaining ingredients and blend until thoroughly combined; thin with a tablespoon or two of water, if desired.

This beverage keeps for a day or two without a loss of flavor; just simply refrigerate in a sealed container and shake well before serving.

Old Fashioned Banana Cream Pie

Old Fashioned Banana Cream Pie

Ingredients:
1 (9 inch) pie crust, baked
3 cups whole milk
3⁄4 cup white sugar
1⁄3 cup all-purpose flour
1⁄4 teaspoon salt
3 egg yolks, slightly beaten
2 tablespoons butter
1 teaspoon vanilla
3 bananas

Directions:
Prepare a baked 9-inch pie shell. In a large saucepan, scald the milk.
In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk. Over medium heat, stirring constantly, cook until thickened. Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture. Cook for one minute longer, stirring constantly.

 Remove from heat and blend in the butter and vanilla. Let sit until lukewarm. 

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

Jamaican Banana Bread

Jamaican Banana Bread

Ingredients:
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. 

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. 

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Passion Fruit Tropical Skewers

Passion Fruit Tropical Skewers

Makes 4 skewers
This juicy accompaniment is so simple and so delicious. If you can find fresh passion fruit, try adding a bit of the pulp to the glaze after it cools.

Ingredients:
½ cup passion fruit juice
1 tsp. agave nectar
¼ small pineapple, cut into 8 1-inch chunks
½ small mango, peeled and cut into 8 1-inch chunks
1 small banana, peeled and cut into 8 chunks
1 kiwifruit, peeled, quartered, and each quarter cut in half

*

Directions:
Prepare a sauce with passion fruit juice and agave nectar.  Prepare fruit according to recipe.  Place fruit on skewer and brush with sauce.  Place on grill.  

Place remaining to thicken.  Serve with fruit kebobs.

Blueberry Banana Raspberry Pancakes With Apricot Jam

Nurse Andrew

***

We have met the most wonderful compassionate and dedicated nurses at the Palomar Medical Center in Escondido caring for my husband.  One young man named Andrew was assigned to my husband's care. We discussed my food blog.  I asked Andrew if he cooked often.  Most Californians are very health conscious and nutrition plays a big part in that role.  I then asked if he had a favorite recipe he could share and today he did.  Thank you Andrew.  When my husband is discharged, this will be my first breakfast meal I prepare for him.  It will be special especially when I share with Don who shared this recipe.

***

Blueberry Banana Raspberry Pancakes with Apricot Jam

Ingredients:

• 1 cup Bobs Red Mill Organic Pancake Waffle Mix
• 1 Large Egg (or egg white)
• 2 tbsp Coconut Oil (keep 1 tbsp for later on)
• 1 cup unsweetened coconut milk
• 1 large banana –prepare in very thin slices
• 1 cup fresh blueberries – important to flatten berries 
• ½ cup raspberries (flatten as well)
• Place 2^nd tbsp of coconut oil in small dish & microwave for 20 seconds

Directions:

In Large Bowl

Combine Bob’s Mix, egg, milk, 1 tbsp oil until blended

• Preheat pan on medium heat with 1 tbsp coconut oil
• Lower heat to low-medium and pour mix into pan for medium sized pancake 
• Add thinly sliced banana and flattened blueberries/raspberries as desired
• Allow pancake edges to brown, use wooden spatula to prevent sticking
• Add few drops of coconut oil around edges to prevent sticking
• When bubbles appear in center of pancake, carefully flip over
• Continue to use few drops of oil around edges to prevent sticking
• May require 2^nd flip to cook evenly and use spatula to press down 

Tip: 

• Prepare few sheets of wax paper pre-cut into 4x4 strips. Place 1 sheet wax paper onto plate and add 1 pancake per strip wax paper.  Otherwise the pancakes will stick and clump after refrigeration and with cooling. Makes great snack. 
• Add spoonful of favorite jam – I use apricot or pear smeared on top. 

Buen provecho

Warm Donuts a la Mode With Spice Caramel

Warm Donuts a la Mode With Spice Caramel

Ingredients:

2 cinnamon crumb or glazed doughnuts

3 tablespoons butter

3 tablespoons (packed) golden brown sugar

2 teaspoons fresh lemon juice

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 tablespoon dark rum

2 small ripe bananas, peeled, cut on diagonal into 1/2-inch-thick slices

Vanilla ice cream

Toasted pecans

***

Directions:

Preheat broiler. Place doughnuts on small baking sheet; set aside. Stir butter and brown sugar in heavy medium skillet over medium heat until butter is melted. Boil 1 minute, stirring occasionally. Remove from heat. Mix in lemon juice and spices, then rum; stir to blend. Cool caramel sauce 3 minutes.

Meanwhile, broil doughnuts just until hot and bubbly, watching closely to avoid burning, 1 to 2 minutes per side. Transfer doughnuts to 2 plates. Toss bananas with caramel sauce in skillet. Top doughnuts with scoop of ice cream, flattening slightly in center. Spoon bananas and caramel sauce over. Sprinkle with nuts and serve. 

Yield 2 Servings

Bananas Foster .....

Bananas Foster

Barbara's Birthday Dessert

In 1973 I spent three weeks in Dallas with my sister whose husband was very ill.  She took me downtown for Brunch one day before going to the hospital. She chose Brennan's Restaurant. The original Brennan's is in New Orleans. We ordered Bananas Foster for dessert which was prepared table side with the flambe and all of the drama which was quite impressive. This is a quick dessert and has been a long time favorite. It can be made a little ahead and just reheated over low heat before serving.

***

Ingredients:

6 Tablespoons unsalted butter

3/4 cup brown sugar

3/4 teaspoon cinnamon

4 ripe but still firm bananas, peeled, halved crosswise and then lengthwise (into quarters)

1/4 cup banana liqueur

Vanilla ice cream for serving

Directions:

In a large saute pan over medium heat, combine the butter, sugar, and cinnamon. Cook, stirring occasionally until the butter melts and the sugar is dissolved. Add the banana slices and cook, turning once, until just tender, 1 to 2 minutes per side.

Turn off flame or remove from heat, then add the banana liqueur the banana mixture. Using a long match or lighter, light the alcohol by placing the flame just inside the outer edge of the pan. Stand as far back as possible, keeping your face and hands away from the pan. The flame will be a faint blue and should extinguish in 5 to 10 seconds. Holding the pan handle with an oven mitt, gently shake the pan from side to side to coat the bananas with the sauce.

Scoop vanilla ice cream into individual bowls. Spoon some of the bananas and sauce over the ice cream, dividing evenly. Serve immediately. Serves 4 to 6

Note: I usually just add the liqueur for flavor depth and serve.

Bananas Foster ..... The Dessert that Brennon's Restaurant made famous.

Bananas Foster

This recipe was my choice of dessert when I visited Brennon's Restaurant.

Ingredients:

4 ripe bananas

1/3 cup butter

1 1/2 cup brown sugar

1 Tablespoon corn syrup

1/2 cup dark rum

1/2 cup banana liqueur

1 Tablespoon cinnamon

Vanilla ice cream

***

Directions:

Peel and slice bananas lengthwise into halves.

***

Melt butter, brown sugar and corn syrup and boil 1 minute. Add dark rum and banana liqueur and boil 2 more minutes. Add cinnamon and bananas and cook another 2 minutes or until bananas are heated through.

***

Place a scoop or two of vanilla ice cream in bowl and serve bananas with syrup over ice cream.