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Bananas Foster Flambe from Princess Cruises

Saturday, December 24th, 2011

Bananas Foster from Princes Cruises

We have said with Princess Cruises many times. This dessert is always a favorite.

Bananas Foster Flambe from Princess Cruises

The holidays are a time of entertaining, and no dessert puts on a show like bananas foster flambe. Simple to make and something to behold, this warm and inviting treat is the elegant finale every good meal deserves.

Ingredients:

• 2 T. brown sugar
• ¾ c. granulated sugar
• 3 T. butter
• ⅓ c. orange juice
• 6 bananas, peeled and sliced lengthwise, then sliced crosswise in
4-inch sections
• 2 T. rum or
Grand Marnier
• ¼ c. sliced
toasted almonds
• 6 scoops vanilla
ice cream

Method of Preparation:

In a small bowl, combine both sugars.

Place a medium sauté pan on the stove over medium heat. Add the butter. When the butter has melted, stir in the sugar mixture. Cook until the sugar is dissolved and the liquid is light caramel in color.

Slowly stir in orange juice. Continue cooking until liquid is reduced and the mixture is creamy.

Remove from heat. Pour Grand Marnier over the sugar mixture in the sauté pan and carefully ignite the alcohol. When the flame has gone out, return the pan to the stove. Add the bananas and toss until evenly coated. Cook 1-2 minutes until bananas soften slightly.

To serve:

Divide bananas and sauce between 8 serving dishes. Top each with a scoop of vanilla ice cream. Sprinkle with toasted almonds and serve immediately.

: Maralyn D Hill

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

Big Blend Magazine JustLuxe Spa Review Magazine The Epoch Times

NoraLyn Ltd.
Member: Society of Professional Journalists

Tags: Banana dessert, Bananas Foster, maralyn d hill, Princess Cruises, The Epicurean Explorer, Where and What in the World
Posted in Tastes - Desserts, dessert recipes, recipes | No Comments »

Sticky Toffee Pudding Cake from Cedric’s Tavern Pastry Chef Sarah Bumbarger at

Friday, December 23rd, 2011

Sticky Toffee Pudding Cake The Hill Team has always enjoyed Biltmore Estate. When we first moved to Charlotte, we would frequently drive up to visit and take friends. Then, when I was interviewing chefs for Time Warner Cable, we featured the various chefs at Biltmore Estates. Brenda was with me one of the several times, and what a great experience we shared.

Now, I’m in Arizona, but I still keep up with what is happening at Biltmore Estate. This recipe from Pastry Chef Sarah Bumba of Cedric’s Tavern looks like an ideal Holiday treat. I hope you enjoy.

Sticky Toffee Pudding Cake

Ingredients:

• 1 pound dates, chopped
• 1 ½ teaspoons baking soda
• 1 ¹⁄₃ cups boiling water
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup butter, softened
• ½ cup dark brown sugar
• ²⁄₃ cup molasses
• 1 ½ teaspoons vanilla
• 2 eggs

Method:

Preheat oven to 325°. Combine dates, baking soda, and water in a small bowl; set aside.

Sift together flour, baking powder, and salt in a medium bowl; set aside.

In a large bowl, beat butter and dark brown sugar together until light and fluffy. Add molasses and vanilla. The mixture will look slightly “broken” but will come back together.

Add the date mixture and dry ingredients; mix just until combined.

Pour into a well-oiled 9-inch cake pan, individual loaf pans, or silicon molds.

Bake for approximately 20 minutes; time will vary depending on chosen pan.

When done, cakes will be firm to the touch and a toothpick or paring knife will come out clean.

Tip: Dress up this dessert by adding a dollop of whipped cream, a drizzle of your favorite caramel topping, and fresh berries.

Winemaster’s Suggestion: Serve with Biltmore Estate® Blanc de Blancs

: Maralyn D Hill

Maralyn D. Hill, President

International Food Wine & Travel Writers Association

CityRooom.com, Editor-at-Large, The Epicurean Explorer
Books By Hills Success With Writing Where & What in the World Blog

Big Blend Magazine JustLuxe Spa Review Magazine The Epoch Times

NoraLyn Ltd.
Member: Society of Professional Journalists

Tags: Biltmore Estate, cakes, Cedric's Tavern, desserts, maralyn d hill, Pastry Chef Sarah Bumba, Sticky Toffee Pudding Cake, Where and What in the World
Posted in chefs, dessert recipes, recipes | No Comments »

Holiday Wreath Cookies

Wednesday, December 14th, 2011

Holiday Wreath Cookies

When I saw this recipe come through my email, it brought back memories. This particular recipe dates back to the 60s.

My sister Carol and I used to make Christmas cookies together. We made 15 to 20 different varieties. Then, we would make assortments of cookies in containers as gifts. These were one of the cookies that added a colorful addition and the children were partial to these.

Deck your holiday cookie platters with these marshmallow and Kellogg’s Corn Flakes® cereal wreaths.

Ingredients:

1/3 cup margarine or butter
1 package (10 oz. about 40) regular marshmallows
- or -
4 cups miniature marshmallows
1 teaspoon green food coloring
6 cups Kellogg’s Corn Flakes® cereal
- or -
6 cups Kellogg’s Frosted Flakes® cereal
Red cinnamon candies
Prepared vanilla frosting

Directions:

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.

2. Add KELLOGG’S CORN FLAKES cereal. Stir until well coated.

3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.

Note

Use fresh marshmallows for best results.
Children should be supervised.
Green paste food coloring makes the best color for wreaths

MICROWAVE DIRECTIONS:
Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.

TO MAKE ONE LARGE WREATH:
Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.