Cheese-Filled Crêpes with Blueberry Coulis

Masters Collection®

The Culinary Institute of America's Cheese-Filled Crêpes with Blueberry Coulis (sauce) is a treat they 'll remember for years to come. Although traditionally eaten in the morning, crepes can be served as a light snack, impressive brunch item, or mouth-watering dessert.


Ingredients

Crêpe Batter
Makes 12 crêpes, or 6 servings
one cup all-purpose flour
two tablespoons sugar
one-quarter teaspoon salt
one large egg
one cup whole or low-fat milk
one tablespoon unsalted butter, melted
one-quarter teaspoon vanilla extract
Melted unsalted butter for greasing and drizzling

Cheese Filling
two cups cottage cheese
one three-ounce package of cream cheese
two tablespoons sugar
one large egg
one-half teaspoon vanilla extract

Blueberry Coulis
Makes about 2 cups
one pound fresh or frozen blueberries (3 ½ cups)
three-quarters to one cup sugar
one to two tablespoons freshly squeezed lemon juice


Directions



Crêpe Batter

To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside. Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.)

Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.



Cheese Filling

To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.

Preheat the oven to 400°F. Lightly brush a medium baking dish with melted butter.

Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8-10 minutes.



Blueberry Coulis

Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add more sugar. Continue to heat until any additional sugar is dissolved.

Strain the coulis through a fine-mesh sieve.

After straining, place the coulis in a clean saucepan and bring to a simmer. Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce.

Serve immediately, 2 crêpes per serving, with warm blueberry coulis.



Nutrition analysis per crepe (includes coulis):
250 calories, 8g protein, 33g carbohydrate, 10g fat, 230mg sodium, 60mg cholesterol, 2g fiber.

This recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America, which is available for purchase at bookstores nationwide.

Polenta

3 cups chicken stock
1 tablespoon butter
Salt
Freshly ground white pepper
3/4 cup white cornmeal
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions

For the Polenta: In a medium-size saucepan, over medium heat, combine the stock and butter. Season with salt and pepper. Bring to a simmer. Stir in the cornmeal and cook until creamy and thick, about 4 minutes. Stir the cream and cheese into the polenta. Season with salt and pepper.

From: Food Network

Peppery Beef Stew with Butternut Squash

This flavorful dish comes from Tuscany, where it’s ideal with the region’s famed red wines. Though this peppery stew is usually served by itself, accompanied only by freshly ground pepper, it is also paired nicely with polenta. You can make the stew up to four days in advance stored in an air-tight container in the refrigerator.

Makes 6 to 8 servings

4 ounces pancetta
8 ounces cipollini or pearl onions
3 pounds beef chuck-eye roast, cut into 1½ inch-cubes
1½ teaspoons kosher or sea salt
2 teaspoons coarsely ground black pepper
All-purpose flour, as needed
2 cups coarsely chopped onion
½ cup chopped celery
3 garlic cloves, peeled and crushed
¼ cup all-purpose flour
2 cups full-bodied dry red wine
2 tablespoons dried porcini mushrooms, reconstituted and finely chopped
1 cup low-sodium meat or chicken broth
2 fresh bay leaves
1 sprig fresh rosemary, leaves only, finely chopped
2 sprigs fresh thyme, leaves only, finely chopped
½ pound white mushrooms, brushed clean and quartered
2 cups cubed butternut squash or pumpkin, peeled and seeded
2 tablespoons fresh chopped flat-leaf parsley


In an ample oven-safe Dutch oven over medium heat, sauté the pancetta until it is browned, about 6 minutes. Remove from the pan using a slotted spoon and spread it out on a paper towel. Reserve the drippings for use later.
Bring a pot of water to a rapid boil over high heat. Peel and trim the cipollini or pearl onions lightly (but try not to cut the root end too deep; that will help the onion hold together as it cooks.) Add the onions to the water and cook at a boil until the tip of a paring knife slides about halfway into the onion, about 6 to 7 minutes. Drain and set aside.
Preheat the oven to 300°F.
Place the beef cubes in large bowl. Season with salt and pepper to taste. Pile the flour onto a piece of waxed paper or place it in a flat plate. Dredge the meat in the flour, shaking off any excess. Heat 2 tablespoons of the reserved pancetta fat or olive oil in the Dutch oven over medium-high heat. Add the beef in two separate batches.
Brown the meat on all sides, about 5 minutes, adding another tablespoon of fat, if needed. Remove the meat and set it aside. Add the chopped onion and celery to the pot and sauté until almost softened, 4 to 5 minutes. Reduce the heat and the add garlic. Continue to sauté for about 30 seconds more. Stir in the flour and, when it is lightly colored, about 2 minutes, pour in the wine. Add the porcini, scraping up any browned bits that may have stuck to pot. Add the broth, bay leaves, rosemary, thyme, and reserved pork bits and bring to simmer. Return the meat to the pan and bring the liquid to a simmer once again. Cover and slide the pot into the oven. Cook for a total of about 2 hours.
In the meantime, in an ample skillet, heat 2 tablespoons of the reserved pancetta drippings or olive oil over high heat until hot enough to sear the mushrooms. Add the white mushrooms and sauté until browned, tossing frequently, about 5 minutes. Remove the mushrooms from the skillet using a slotted spoon and set them aside. Add the par-cooked cippolini or pearl onions and sauté over high heat until lightly browned, 2 to 3 minutes. Remove the pan from the heat and set aside.
When the meat starts getting tender, after about 1½ hours, add the butternut squash or pumpkin to the stew. Cover and return to the oven. Cook until the meat, squash, onions and celery are tender, about 20 to 30 minutes longer. Stir in the reserved mushrooms and the parsley, taste, and season with additional salt, if needed, and plenty of pepper.

Source: The CIA’s A Tavola! cookbook.

Arthur Schwartz's Potato Latkes

yield: about 24, serving 4 to 6

Ingredients

1 pound russet (baking) potatoes 2 eggs
1 medium onion, peeled and cut into 8 pieces
1/4 to 1 1/3 cup matzo meal
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Pinch of cream of tartar (optional)
Peanut, corn, or canola oil, for frying

Procedures
1
In a medium bowl, beat the eggs together to mix well. In the bowl of a food processor fitted with the metal blade, pulse the onions, scraping them. down a few times, until very finely chopped, almost a puree. Scrape the onions into the bowl with the eggs and stir them in.
2
Drain the potatoes, then set a strainer over a bowl. In the same processor bowl, process the potatoes until very finely chopped but still with some texture. Immediately scrape into strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the catch bowl. Immediately stir the potatoes into egg mixture. Discard liquid and potato starch collected in bowl. Add the matzo meal, salt, and pepper. If not using a tarnished silver spoon (see above), add a pinch of cream of tartar. Stir well; let stand while oil is heating.
3
Cook the pancakes: Heat about 1/8 inch oil in a large skillet over medium-high heat until very hot. Spoon out the batter, using a scant 1/4 cup for each pancake. The batter should sizzle as soon as it hits the fat, but not wildly. If the edges of the batter separate, the oil is too hot. If there are just slight bubbles when the batter touches the oil, the oil is not yet hot enough. The first round of latkes is inevitably less good than later batches.
4
Fry the latkes for about 4 minutes on the first side, slightly less on the second. They should be well browned before turning them. Drain on absorbent paper or on a rack. Serve immediately.

From www.seriouseats.com

Overstuffed Twice-Baked Potatoes

INGREDIENTS
5 large Idaho baking potatoes (about 1 pound each)
1 tablespoon olive oil
1 3/4 teaspoons salt
1/2 teaspoon freshly ground white pepper
4 ounces bacon, chopped
2 cups shredded sharp cheddar cheese (8 ounces)
1 cup sour cream
4 tablespoons unsalted butter, at room temperature
2 tablespoons snipped chives

Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
Rub the potatoes with the olive oil and season with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes. Let the potatoes sit until cool enough to handle.
Cook the bacon in a medium skillet over moderate heat, stirring occasionally, until crisp and the fat is rendered, 5 to 6 minutes. Drain on paper towels.
Peel 1 potato completely, discarding the skin. Place the pulp in a large bowl. Cut the top quarter from each of the remaining 4 potatoes and using a spoon, scoop the pulp from the potatoes into the bowl, leaving a 1/4-inch layer of pulp on the skin. Return the potato shells to the baking sheet.
Using a handheld masher, mash the potato pulp until smooth. Add 1 cup of the cheese, the sour cream, butter, bacon, chives, and the remaining 1 1/4 teaspoons of salt and 1/4 teaspoon plus 1/8 teaspoon of pepper and mash until smooth. Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.
MAKE AHEAD This recipe can be prepared through Step 2 and refrigerated for up to 1 day.

recipe from foodandwine.com

Twice Baked Potato Casserole

Total Time: 2 hr 20 min
Prep: 20 min
Cook: 2 hr 0 min

Yield: 12 servings

Ingredients
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Directions
Preheat the oven to 400 degrees F.

Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

from: foodnetwork.com

scott's baked beans

4 cans bush's baked beans original
12 strips Applewood smoked Bacon cut into one inch chunks
2 cups yellow onions diced and sauteed in bacon drippings
1 cup packed light brown sugar
1/2 cup maple syrup
1/2 cup yellow mustard
1 cup water - less or more depending on how long to cook
3 cups bbq sauce (famous Dave's Texas pit)

Cook onions & Bacon. Drain & reserve liquid from beans. Combine all ingredients except for beans. Bring to simmer and add beans. Simmer for 1 to 3 hours. Uncover last half hour. Cook in cast iron dutch oven in oven @400.

Sauteed Swiss Chard with Parmesan Cheese

Ingredients

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Directions

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Note: Added freshly ground black pepper.

From AllRecipes.com

Lavender Cake

Ingredients
2 1/2 cups cake flour
8 tablespoons vanilla instant pudding mix
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
5 whole eggs
2 teaspoon vanilla extract
1 cup milk
1/4 cup half-and-half
3/4 cup butter
1 1/2 cups sugar
3 ounces sour cream
2 tablespoons mayonnaise
25 drops lavender liquid herbal extract
1/4 teaspoon star anise extract
3 drops purple food color gel
Vegetable oil cooking spray
Lavender Buttercream, recipe follows
48 rice paper feathers, for garnish (see Cook's Note)
24 fresh edible lavender flower petals, for garnish
24 large candy pearls, for garnish
Edible glitter

Directions
Cook's Note: To make the rice paper feathers, cut out a 2 by 1-inch piece of rice paper. Take each piece and individually cut a tear drop shape. Fray the edges of the tear drop. Sheets of rice paper can be found at specialty food stores.

Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.

Combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl. Crack the eggs into a second bowl and add vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with the paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present. Add the extracts and food coloring gel. Mix well using a spatula until all the color is incorporated completely.

Fill the cupcake liners using a 2-ounce scoop. Spray the cupcake pan with the cooking spray this is done after the liners are filled. Bake until golden brown and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.

To assemble: Place a round time #809 into a large piping bag. Fill with Lavender Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 2 rice paper feathers, 1 small fresh lavender petals, and 1 large pearl. Sprinkle with edible glitter.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Lavender Buttercream:
4 pounds butter, softened
8 ounces high ratio shortening (recommended: Sweetex)
8 cups confectioners' sugar, sifted
4 tablespoons vanilla extract
2 tablespoons lemon extract
3/4 teaspoon anise extract
4 tablespoons cherry liqueur
1 tablespoons vodka
20 drops lavender oil (recommended: Herb Farm)
3 to 4 drops purple food color gel
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts, liqueur, vodka, and lavender oil and incorporate completely. Add purple food color to desired shade.

Cook's Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

From Food Network TV

Broiled Tenderloin Steaks with Ginger-Hoisin Glaze

Ingredients

1 1/2 tablespoons hoisin sauce
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons honey
1 1/2 teaspoons lower-sodium soy sauce
1/4 teaspoon chili garlic sauce (such as Lee Kum Kee) or crushed red pepper
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/8 teaspoon salt
Preparation

1. Preheat broiler to high.

2. Combine hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce in a small bowl; stir with a whisk.

3. Place the steaks on a foil-lined broiler pan coated with cooking spray; sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture; broil for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness.

Nutritional Information
Amount per serving
Calories: 194
Fat: 7.8g
Saturated fat: 2.7g
Monounsaturated fat: 2.7g
Polyunsaturated fat: 0.3g
Protein: 24.5g
Carbohydrate: 4.9g
Fiber: 0.0g
Cholesterol: 67mg
Iron: 1.6mg
Sodium: 278mg
Calcium: 16mg

From: Cooking Light MARCH 2011

Halibut with Sambal Vinaigrette and Wasabi Cream

"At Highland's Garden Cafe in Denver, Colorado, I had an unusual and delicious lunch entrée of fish with sambal vinaigrette and wasabi cream," says William Starret, Jr. of Washington, D.C. "I would greatly appreciate it if you could get the recipe for me."
Yield: Makes 4 servings
Active Time: 15 minutes
Total Time: 20 minutes

For sambal vinaigrette
1 1/2 tablespoons rice vinegar (not seasoned)
2 teaspoons sambal oelek (Southeast Asian chile sauce)
1 1/2 teaspoons Dijon mustard
1/3 cup vegetable oil

For wasabi cream
2 teaspoons wasabi (green horseradish) powder
3 tablespoons water
1/4 cup sour cream

For halibut
1 (2-lb) halibut steak (1 1/2 inches thick), skinned, boned, and cut into 4 pieces
1/4 cup finely chopped fresh parsley
1/2 tablespoon vegetable oil

Accompaniment: pickled ginger

Preheat oven to 400°F.

Make vinaigrette:
Blend vinaigrette ingredients in a blender until smooth. Season with salt.

Make cream:
Whisk together wasabi powder and water until smooth, then whisk in sour cream. Season with salt.

Make halibut:
Pat fish dry and season with salt and pepper. Sprinkle 1 side of each piece with parsley.
Heat a well-seasoned cast-iron skillet over high heat until hot. Add oil, then fish, parsleyed sides up. Sear fish until undersides are browned, about 1 minute.
Turn fish over and put skillet in middle of oven. Roast until just cooked through, 4 to 5 minutes.
Serve fish, parsleyed sides up, with a spoonful of each sauce.


From Epicurious.com

lavender martini

INGREDIENTS
Ice
1 1/2 ounces vanilla vodka
1/4 ounce fresh lemon juice
1/4 ounce club soda
1/4 ounce Lavender Syrup
1 fresh lavender sprig
DIRECTIONS
Fill a cocktail shaker with ice. Add the vodka, lemon juice and Lavender Syrup and shake well. Strain into a chilled martini glass and garnish with the lavender sprig.

Lavender Syrup
INGREDIENTS
3 ounces Simple Syrup
2 teaspoons dried lavender
DIRECTIONS
In a small saucepan, heat the Simple Syrup. Add the dried lavender, then remove from the heat. Let cool, strain and refrigerate, covered, for up to 5 days.

Simple Syrup
1 cup sugar
1 cup water
DIRECTIONS
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely.

MAKE AHEAD
The syrup can be refrigerated in a glass jar for up to 1 month.

From Cypress

Spa Treatment Cocktail

from: ice box bar

Baked Acorn Squash with Brown Sugar and Butter

Recipes courtesy Paula Deen, 2007

Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 min
Level:
Easy
Serves:
2 servings

Ingredients
1 acorn squash, cut in 1/2
2 tablespoons brown sugar
2 tablespoons butter, softened
2 tablespoons maple syrup
Salt
Freshly ground black pepper
Directions
Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.

From food network

Huevos Rancheros

Ingredients
Ranchero Sauce:

1 tablespoon vegetable oil
1 cup chopped white onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon minced jalapeno
1 teaspoon minced garlic
1 cup chopped tomatoes and their juice
1 cup chicken stock
3 tablespoons chopped cilantro
2 teaspoons vegetable oil
4 large corn tortillas
1/2 cup warm refried beans
2 tablespoons unsalted butter
8 large eggs
1 1/2 cups pepper Jack
Directions
To make the Ranchero Sauce, in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes. Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds. Add the tomatoes and their juices and cook, stirring, for 2 minutes. Add the stock and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

From Food Network (Emeril Lagasse)

Martini Mashed Potato Bar

Mashed potato's served in martini glasses with a choice of sides:

* roasted garlic cloves
* caramelized onions
* chopped ham
* bacon bits
* salsa
* sour cream
* chives
* green onions
* mushrooms
* chopped sweet peppers
* shredded cheddar cheese
* blue cheese

The items I used when I experienced this phenomenon are in bold.

denver, co - d bar desserts

http://www.dbardesserts.com/

Peanut Butter & Banana Stuffed French Toast

Makes 3 servings

6 slices day-old white or wheat bread
1 to 2 ripe bananas
8 tablespoons creamy peanut butter
Honey, for drizzling
4 eggs
1/4 cup heavy cream
1 tablespoon vanilla
1 tablespoon dark rum
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt
Butter or oil, for frying
Powdered sugar, for topping
Maple Syrup, for topping

Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches.

In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt.

Heat skillet to medium heat, around 350 to 375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup.

From Cafe 222 (watch video)

San Diego, CA - Cafe 222

For Breakfast
Featured Stuffed French Toast

Cafe 222

Banana Rum Chocolate Chip Pound Cake

2 1/4 cups flour
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup sour cream
1/2 cup cream cheese, softened
3/4 cup butter, softened
1 cup sugar
2 eggs
2 bananas, mashed
3/4 cup chocolate chips
1/2 cup finely shredded coconut
1/4 cup rum
Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
Combine sour cream and cream cheese. Set aside.
Cream together butter and sugar until fluffy. Add eggs one at a time, beating until incorporated.
Add 1/3 of the flour and mix until well combined. Add 1/3 cream cheese mixture and mix well. Continue alternating until all flour and cream cheese is incorporated.
Fold in bananas, chocolate chips, coconut and rum.
Pour into 2- 9×5 lightly oiled loaf pans. Bake at 350ºF (180ºC) for 30-40 min. or until toothpick inserted in center comes out clean.
Let cool 10 min. in pan before removing to wire wracks to cool completely.
* Alternatively you can bake this in a 10 inch tube pan, but keep in mind that the cooking time will increase.

* If you do not wish to use real rum then by all means substitute it with a teaspoon or two of rum extract. But, PLEASE don’t leave it out because it would just not be the same without it. Also make sure to add 1/4 cup of another liquid to make up for the missing rum.

From Kitchen Simplicity

Banana Cupcakes with Peanut Butter Frosting

A classic combination in an adorable little package. The cupcakes, which are reminiscent of banana bread, would be a great breakfast treat (with or without the frosting).

Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk

Frosting:
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped lightly salted roasted peanuts (optional)

For cupcakes:
Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter. Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally. Sprinkle lightly with chopped peanuts, if desired. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.


From Epicurious.com