Bananas

Gluten-free Dessert Crepes Multiple Ways!!

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I found this recipe on www.Food.com and have made it several times with amazing results.  I have included three recipes for fillings plus some other options. If you want to use these crepes for a savoury recipe, omit the sugar and cook as usual before filling.

Image courtesy of www.ashlandfoods.com
Image courtesy of www.ashlandfoods.com

Gluten-Free Dessert Crepes

1 cup rice flour

1/4 tsp salt

1 Tbsp sugar

1 cup milk

2 eggs

1 Tbsp melted butter

Mix all ingredients together well until smooth.  In a lightly greased crepe pan over medium high heat, pour 1/4 cup of batter and swirl to cover bottom of pan evenly.  Cook until lightly browned on bottom, flip and cook 30-45 seconds more. Remove from pan and stack on a plate.  Cook all batter in the same way.

Bananas Foster Filling

1/4 cup butter

1/4 cup brown sugar

1/2 tsp ground cinnamon

4 bananas sliced

pinch of salt

1 Tbsp dark rum

In a non stick fry pan melt butter, add sugar and cook until sugar dissolves.  Add all other ingredients and cook until bananas are slightly soft.  Fill crepes with batter and serve.

Caramel Apple Filling

1/4 cup butter

1/4 cup brown sugar

pinch of nutmeg

1/4 tsp cloves

1/2 tsp cinnamon

pinch of salt

4 apples peeled, cored and sliced thin

In a large non-stick fry pan over medium heat, melt butter, add brown sugar and cook until bubbling.  Add all other ingredients and cook until apples softened and sauce has thickened.  Fill crepes with filling and serve.

Chocolate Peanut Butter Filling

1/2 cup chocolate chips

2 Tbsp cream

pinch of salt

1/2 cup peanut butter

In a heat proof bowl over a pot of boiling water, melt chocolate chips with cream and salt.  Once melted, allow to cool slightly until just warm to the touch.  Equally divide peanut butter and chocolate spread over the crepes and serve.

I hope you enjoy these three options of fillings for these delicious crepes.  You can also fill them with yogurt or whipped cream and fresh fruit.  Cheers, Michele

Peanut Butter, Banana and Chocolate Chip Muffins!!

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I found the inspiration for this recipe in an old cookbook and decided that what it needed was a little refashioning and this is what I came up with.  I hope you try it out.

Peanut Butter, Banana and Chocolate Chip Muffins

3 cups gluten-free or regular flour

1 Tbsp baking powder

3/4 tsp salt

2 large eggs

1 Tbsp vanilla extract

3 ripe bananas

1 cup peanut butter

1/4 cup butter softened

1 1/2 cups sugar

1 1/2 cups chocolate chips

Preheat oven to 400 degrees F.  Line two muffin pans with paper cups or spray with non-stick spray.

Place dry ingredients in a bowl and mix well.  In a blender, place all other ingredients except for chocolate chips.  Blend until smooth.  Pour wet ingredients into dry and mix well, adding the chocolate chips.  Scoop the batter into the muffin cups.  Bake for 20-25 minutes until a tester comes clean.  Allow to cool in pan for 5 minutes before transferring to cooling racks.  Enjoy.  Cheers, Michele

Eaton Mess!! Katie’s Birthday Cake!

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Yesterday was my little girl Katie’s 26th birthday and her wish for dessert was a super easy dessert called Eaton Mess!!  It is a traditional dessert of crushed up meringue mixed with whipped cream and strawberries and bananas.  It is usually served at Eaton College during their annual cricket match against Harrow College.  But we served it for my daughter’s birthday, since we didn’t want to have to wait for the cricket match.

Eaton Mess

Serves 8

8 egg whites
2 cups of white sugar
large pinch of salt
2 tsps of vanilla

4 cups of whipping cream
1/4 cup of powdered sugar
2 tsp vanilla

6 cups of chopped mixed fresh fruit and berries

Preheat oven to 325 degrees F.  Line two baking pans with parchment paper.  Beat egg whites with salt and vanilla until opaque.  Add sugar very gradually until soft shiny firm peaks form.  Spread the meringue mixture evenly over the two pans and bake for 75 minutes, switching the pans around half way through.    Then turn off oven and open the door.  Allow the meringues to cool in the oven until room temperature.  While meringues are cooling, cut up and prepare fruit.  Whip the whipping cream with the powdered sugar and vanilla til stiff peaks form, refrigerate fruit and cream.  When cool, remove meringues from oven and tear into bite size pieces.  Fold the meringue and fruit into the whipped cream and serve.  So delicious!!  I hope you enjoy.  Cheers, Michele

Banana Wheat Germ Muffins!! Liz Bayne’s Recipe!

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This recipe comes courtesy of my Mom’s best friend Liz Bayne.  A wonderful funny sweet lady who is an amazing cook and amazing person.  I remember her being so wonderful to my brother and I when we were growing up and think of her every time I make this recipe for her Banana muffins.  The recipe card I have for these muffins is all stained and worn from so much use.

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I have tweaked it slightly as I always do and given gluten-free options for those with gluten sensitivity.  I hope you enjoy these amazing moist and delicious muffins.

Liz Bayne’s Banana Wheat Germ Muffins

Wet Ingredients:

6 ripe bananas

1 cup brown sugar

2/3 cup butter

1 washed unpeeled orange, seeds removed

2 eggs

1 tsp vanilla

Dry Ingredients:

1 cup wheat germ (or gluten-free oatmeal)

2 tsp baking powder

2 tsp baking soda

1 1/4 cup white flour (or gluten-free flour mix)

1 1/4 cup whole wheat flour (or gluten-free flour mix)

2 tsp Xanthan gum (for the gluten-free option only)

Preheat oven to 375 degrees F.  Place muffin liners in muffin pans.

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Place all wet ingredients in the blender and purée til smooth.

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Mix all dry ingredients in a bowl and whisk well to remove any lumps.  Add wet ingredients and mix until just combined.  Pour into muffin liners and bake for 25-30 minutes until tester comes out clean.

These muffins are so moist and good they don’t really need butter…but hey, butter is magical so I rarely do without on these.  I hope you enjoy, try the recipe out and let me know how it goes.  I love to hear back from people who have tried my recipes.  Cheers, Michele