Banana Rum Souffle

Banana-Rum Soufflé

Ripe bananas and spicy dark rum are a match made in heaven, and they make two appearances, both in the soufflé and as a decadent topping. A melting scoop of vanilla ice cream is the proverbial cherry on top. Any leftover caramel bananas are an excellent topping for French toast or pancakes the next day.  Serves 4

Ingredients:

1/4 cup (60 mL) salted butter, divided
2 tbsp (30 mL) granulated sugar
4 firm ripe bananas, divided
1 1/3 cups (330 mL) packed dark brown sugar, divided
6 tbsp (90 mL) dark rum, divided
2 tbsp (30 mL) cornstarch
3 large egg whites
Pinch cream of tartar
Vanilla ice cream to serve 

Directions:
Preheat oven to 350°F (177°C).

Using 1 tbsp (15 mL) butter, grease four 10-oz (285-mL) ovenproof ramekins, then coat with granulated sugar. Place on a baking tray.

Cut 2 bananas into 1/3-inch (8-mm) thick rounds. Set aside.

In a medium saucepan, heat remaining butter and 2/3 cup (150 mL) brown sugar over medium heat until bubbling and beginning to caramelize, about 2 minutes. Remove from heat and reduce heat to low. Carefully add 1/4 cup (60 mL) rum. When bubbling subsides, stir in sliced bananas. Return to low heat and cook to soften, about 1 minute. Remove from heat and cool.

In a food processor, blend remaining 2 bananas, 2 tbsp (30 mL) rum and cornstarch. Transfer to a large mixing bowl and set aside.

In bowl of a stand mixer fitted with whisk, beat egg whites and cream of tartar on medium speed until doubled in volume, about 3 minutes. Gradually add remaining brown sugar. Continue beating until firm glossy peaks form, scraping down bowl halfway through, about 3 minutes.

Fold a third of egg whites into puréed bananas then gently fold in rest. Divide between prepared ramekins. Bake until risen, firm and nicely browned, 22 to 25 minutes.

Serve immediately, topped with caramel bananas and scoop of ice cream.  Serves 4

Nut-Free Keto Bread

Nut-Free Keto Bread

Ingredients:
2 cups brown flax meal
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon celtic sea salt
5 large eggs
1/2 cup water
1/3 cup olive oil

Directions:

In a large bowl combine flax meal, baking soda, cream of tartar and sea salt.  In a smaller bowl combine the eggs, whipped, 1/2 cup water and olive oil.  Mix wet ingredients with dry ingredients and allow to stand for 2 to 3 minutes to thicken.  

Pour in a prepared loaf pan.  Bake at 350 F* for 45 minutes.  When a knife comes out clean, allow to cool 30 minutes and serve.

Cranberry Coconut Macaroons

       

Cranberry Coconut Macaroons

This recipe was shared with me by my neighbor, Nancy. It is a cookie that one is never enough. Your holiday guests or recipients will request the recipe. It will be an annual holiday treat.
Ingredients:
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups dried cranberries
6 cups sweetened flaked coconut
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla extract
2/3 cup mini chocolate chips, optional

Directions:
Preheat oven to 300 degrees.

Combine in a large bowl flour, salt and cream of tartar, cranberries, and coconut, mix well. Add condensed milk and vanilla, mix well until combined. Add chocolate chips, if desired.

Gently form dough into a 1 1/2 inch ball (or use a scoop) and place on parchment paper lined baking sheets.

Bake at 300 degrees for 26 to 30 minutes or until evenly browned. Cool on baking sheets. Makes about 5 dozen.

Reduce baking time 18 to 20 minutes. Check cookies at 20 minutes for even browning and add more time if necessary

 *To makes this recipe gluten free, substitute gluten free all-purpose flour and or vegan flour and store bought condensed coconut milk or homemade sweetened condensed milk.

Marcona Almond Lemon Meringue Pie

Marcona Almond Lemon Meringue Pie

Ingredients:

Crust
1/2 cup Marcona almonds
4 1/4 ounces all-purpose flour (about 1 cup)
1 3/8 ounces powdered sugar (about 1/3 cup)
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter (4 ounces), cut into small pieces
Cooking spray 

Filling
3/4 cup granulated sugar
1 3/4 ounces cornstarch (about 1/3 cup)
1/4 teaspoon kosher salt
1 1/3 cups water
4 teaspoons lemon zest plus 2/3 cup fresh lemon juice (from about 6 lemons), divided
4 large egg yolks
2 tablespoons unsalted butter 

Meringue
4 large egg whites
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup granulated sugar
1/4 cup water

Directions
Crust: 

Preheat oven to 400°F. 

Place almonds in a food processor; pulse until finely chopped, about 6 times. 

Add flour, powdered sugar, and salt; pulse twice to combine. 

Add butter; pulse until small, moist clumps form, about 13 to 16 times (dough will be crumbly but it will hold together when pressed between fingers; you don’t want the dough to form a ball, but you also don’t want lots of dry flour).

Transfer dough to a 9-inch pie pan lightly coated with cooking spray. Pat dough into bottom and up sides of pie pan; pierce bottom of dough with a fork. 

Place in freezer for 10 minutes. Remove dough from freezer; line with parchment paper and pie weights or dried beans. 

Bake at 400°F until lightly browned, 15 to 18 minutes. 

Carefully remove parchment paper and pie weights. Bake until evenly browned, about 5 minutes.  Place on a wire rack to let cool.

Filling: 

Whisk together granulated sugar, cornstarch, and salt in a large, heavy saucepan. 

Whisk in 1 1/3 cups water and lemon juice. Cook over medium, stirring almost constantly, until bubbly and thick, about 6 minutes. 

Place egg yolks in a medium bowl.  Add about one-fourth of hot lemon juice mixture to egg yolks, whisking constantly.Gradually add remaining hot lemon juice mixture, whisking constantly. 

Pour mixture back into pan; cook over medium, whisking constantly, until bubbly, about 2 minutes. 

Remove from heat. Stir in lemon zest. Add butter; stir until butter melts. Place saucepan into an ice bath in a large bowl. 

Let cool to room temperature (or cooler), whisking occasionally, about 8 minutes. 

Spoon mixture into cooled crust. Loosely cover with plastic wrap, and refrigerate until set, about 1 hour.

Meringue: 

Place egg whites in the bowl of a stand mixer. Add cream of tartar, vanilla, and salt. Beat on medium speed just until soft peaks form.

Combine granulated sugar and 1/4 cup water in a small, heavy saucepan; stir just to moisten sugar. Bring to a boil; cook, without stirring, until a candy thermometer registers 250°F, about 6 minutes. 

With stand mixer running on medium-low speed, slowly pour hot sugar syrup down side of bowl into egg white mixture. 

Increase speed to medium, and gradually increase up to high. Beat until stiff peaks form. Spoon meringue over pie. Lightly brown meringue under a broiler or with a kitchen torch, if desired.

Double Butterscotch Cookies

Double Butterscotch Cookies

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
4 cups packed brown sugar
4 large eggs
1 tablespoon vanilla extract
6 cups all-purpose flour
3 teaspoons baking soda
3 teaspoons cream of tartar
1 teaspoon salt
1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
1 cup finely chopped pecans

Directions:
In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. 

Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm. 

Unwrap and cut into 1/2-inch slices. Place 2 inches apart on greased cookie sheet. Bake at 375* degrees until lightly browned. Cool 1 to 2 minutes on baking sheet before removing to wire rack to cool completely.

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• Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased 
  
  baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.