FRUIT AND CHEESE BOARD
Who says cheese and sausage get to have all the fun? Make this a party go-to with any fruits that are in season. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 14 servings
Number Of Ingredients 14
Steps:
- On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.
Nutrition Facts : Calories 304 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 116mg sodium, Carbohydrate 36g carbohydrate (30g sugars, Fiber 4g fiber), Protein 7g protein.
BACON, BANANA & CHEESE TOASTED FINGERS
20 years ago I worked the graveyard shift in a hotel restaurant in town. This was one of the most popular items on the menu with the late night drinkers.
Provided by Catherine Robson
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon under a grill (medium-high) until crispy.
- Toast bread and then butter it while hot.
- Place bacon on top of toast.
- Slice banana and place on top of the bacon.
- Then top with cheese.
- Place under the grill (medium-high) until golden and bubbly.
- Slice into 3 fingers and serve.
BANANAS FOSTER FRENCH TOAST WITH WHIPPED CREAM CHEESE
Steps:
- For the whipped cream cheese: Put the cream cheese, vanilla and orange zest in the bowl of a stand mixer fitted with the whip attachment and whip until light and fluffy. Add the cold heavy cream and whip until soft peaks form. Cover and refrigerate until ready to use.
- For the french toast: Preheat the oven to 300 degrees F. Whisk together the sugar and eggs until smooth. Whisk in the milk, cream, cinnamon and vanilla until combined.
- Make the French toast in 2 batches. Heat 2 tablespoons each of the butter and oil in a large saute pan over medium heat until the butter is melted and the oil begins to shimmer.
- Place 4 slices of the bread in the custard mixture and let sit on both sides until soaked through. Remove with a slotted spatula to allow the excess custard to run off. Cook until the toast is golden brown on both sides and cooked through, about 2 minutes per side.
- Transfer the French toast to a baking rack set over a baking sheet and keep warm in the oven while you cook the second batch with the remaining butter, oil and bread. Keep French toast warm until ready to serve.
- For the banana foster topping: Heat the butter in a large saute pan over high heat until it begins to sizzle. Whisk in the brown sugar and cinnamon and cook until the sugar has melted and the mixture has thickened slightly.
- Add the bananas and cook until slightly softened. Remove from the heat and add the rum and banana liqueur. Return to the heat and cook until the alcohol has burned off.
- Serve 2 slices of toast per person, topped with some of the bananas and their syrup, a dollop of the whipped cream cheese, some fresh berries, and sprinkling of confectioners' sugar, if using. Garnish with mint.
BANANA PUDDING WITH LADYFINGERS
Just before serving, top generously with piped-on whipped cream and top with sliced almonds, if desired.
Provided by TerryWilson
Time 3h35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
- Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
- Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
- Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
- Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 60.1 g, Cholesterol 283.8 mg, Fat 14 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 6.6 g, Sodium 197 mg, Sugar 32 g
FINGER BANANAS WITH CHEESE
Make and share this Finger Bananas With Cheese recipe from Food.com.
Provided by Jackie 6
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Peel the bananas & slice in half lengthwise. Brown to a golden color in butter in frying pan over moderate heat.
- Drain on paper towel. Set on a platter & sprinkle with cheese.
Nutrition Facts : Calories 217.2, Fat 1.3, SaturatedFat 0.6, Cholesterol 1.5, Sodium 27.8, Carbohydrate 54, Fiber 6.1, Sugar 28.9, Protein 3.2
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