Ingredients 1 can Pillsbury country biscuits (10 count) ½ cup walnut pieces (use ¼ at a time) ±150g mascarpone 1ml cinnamon ½ cup demerara sugar (use ¼ at a time) 2ml vanilla essence ¼ cup chocolate chips
Method Spray a pan thoroughly with spray and cook or margarine, or whatever you prefer, but make sure it’s well-greased. Sprinkle ¼ cup of nuts in the bottom of pan Place 5 of the biscuits on the nuts, but pull them slightly open in order for them to be more oblong than round to fill the base better. Mix the mascarpone, cinnamon, ¼ cup sugar and vanilla with a fork till well blended. Divide this mixture and spoon over each biscuit in equal quantities. Place the other 5 biscuits on top of this mixture, also giving them a slight pull and place in such a way that you cover the gaps of the bottom row. Top with chocolate chips and remaining nuts and sugar. You may wish to use less sugar, if you do not want to have it overly sweet.
Bake at 350F for approximately 20-25 minutes, till biscuits have a nice brown color Note: You can use any variation of nuts, chocolate as you prefer.
I sliced the bananas in half lengthwise and then fried them in the pan with some butter. I had to add a bit more butter here and there as I went along to keep it from sticking. Once they were caramelized on both sides, I took them out of the pan and set aside. Then I scooped a couple of heaped teaspoons of brown sugar into the warm butter and stirred to dissolve. To that, I added a bit of whipping cream – I only had about 30mL or so left after using the rest in another recipe, so I used what I had. I think it could do with more cream to balance out the sweetness. Anyway, I took it off the heat and stirred in the cream. Then I poured the toffee over the bananas and served it with ice cream.
It is extremely decadent and very sweet. Next time I’ll serve it with whipped cream (unsweetened) or leave the toffee. But it was certainly very good this way too, if you like it sweet.
Source: Corlea Smit made it up from online recipes
I had some leftover fruit salad (with blackberries, mango, peaches, and banana) and was in the mood for dessert, so I decided to try my hand at a crumble. Of course, I have no idea how much of what I used, so here’s my best guess:
About a cup and a half of fruit Splash of lemon juice Sprinkle of allspice 3 tablespoons oats 2 tablespoons all-purpose flour 1 tablespoon brown sugar 5 pecan halves, broken into pieces 2 tablespoons butter
Preheat the oven to 400°F.
Place the diced fruit in the bottom of a small baking dish. Add lemon juice and allspice to taste. For the topping, combine the rest of the ingredients until it’s all sticky and incorporated well with the butter. Distribute evenly over fruit, and bake until the topping is browned – about 15 minutes.
Right now, my tongue is burnt. I couldn’t wait to dig in, and it is worth being scorched for – so good!
I’m experimenting with rice puddings and found this fun take on it with a fluffy meringue topping:
4 cups milk ½ cup long grain rice ½ teaspoon salt 4 egg yolks, room temperature 1/3 cup white sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 4 egg whites, room temperature 3 tablespoons white sugar
Preheat oven to 350°F. Grease or line a 9×9″ casserole dish. Bring milk to a boil in a large saucepan. Stir rice and salt into milk, reduce heat to medium-low, and cook, stirring frequently, until rice is tender, about 20 minutes. Beat egg yolks, 1/3 cup sugar, butter, and vanilla extract together in a bowl until combined. Stir 1 cup of the hot rice mixture into egg mixture until well-mixed. Pour egg mixture into rice mixture in the saucepan; bring to a boil, stirring constantly, until mixture thickens, about 1 minute. Pour into prepared casserole dish. Beat egg whites in a glass or metal bowl until soft peaks form. Gradually add 3 tablespoons sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Spread egg white mixture over rice mixture, ensuring that egg whites are spread to the edges of the casserole dish. Bake for 15 to 20 minutes or until the custard has set and the meringue has browned.
1 1/2 cups cooked rice 2 cups milk, divided 1/4 teaspoon salt 1 egg, beaten 1/4 cup white sugar 1 tablespoon butter 1 teaspoon vanilla extract
Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir constantly until thick and creamy, 15 to 20 minutes. Don’t try to cut this time sort, and don’t stop stirring – this is what gives you that perfect creamy consistency. Temper the beaten egg into the mixture slowly. Then stir remaining 1/2 cup milk and white sugar into the rice mixture, stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.
You can add raisins, cinnamon, or allspice if you’d like. It’s delicious just as it is, too. Even on a scorching hot day, my family is gobbling it up! I’m glad I made a double batch.