How to make Banana Cream Pie
This pie is to die for. It is my grandmother’s recipe and this is the pie that my family makes for special occasions. One of my personal favorites, even though i don’t care for bananas. Enjoy! 
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This pie is to die for. It is my grandmother’s recipe and this is the pie that my family makes for special occasions. One of my personal favorites, even though i don’t care for bananas. Enjoy!
Continue Reading
Ingredients
For a 12 x 8″ rectangular tin
(cuts into 10 decent dessert sized slices, or 15 smaller squares)
* 200g dark chocolate, broken into small chunks
* 284ml double cream
* 30g butter, cubed
* 4 tbsp dessicated coconut
* 2 tbsp brown sugar
* Bit of salt
For the pastry
* 250g plain flour
* 100g unsalted butter
* 2 heaped tsp brown sugar
* Pinch of salt
* Water
OR
* 400g sweet shortcrust pastry
How to make Indulgent Chocolate Coconut Tart
If you’re using pre-made pastry, go straight to step 3
1. Sieve the flour into a bowl and mix in the sugar and salt. Cut the butter into cubes and rub in to a breadcrumb texture.
2. Gradually add a tablespoon of cold water to bind the dough together. Knead into a ball and rest in the fridge for half an hour.
3. Roll out the dough into a rectangle and line the tin. Prick the base with a fork and stick in the freezer for about half an hour until hard.
4. On a low heat, mix the cream, sugar and salt until hot, but not boiling.
5. Take off the heat and add the chocolate, butter and salt, stirring until melted.
6. Sprinkle 2 tbsp of the coconut onto the pastry base. Carefully pour the chocolate mixture over and use a knife to spread out evenly. Sprinkle over the rest of the coconut.
7. Allow the chocolate to cool, then stick in the fridge to set for at least half an hour.
Ingredients
Makes 12:
How to make Mini Mango Tarts
1. Roll out the pastry and stamp out 12 rounds (about 4″ diameter). Fill a muffin tray with paper liners and carefully push the rounds into each one.
2. Cover with foil and chill for 30 minutes.
3. Prick the base and push down the foil to sit baking beads in each cup. Bake blind for 10-15 minutes until it’s nearly golden.
4. Meanwhile, gently cook the mango in the orange juice and a couple of tablespoons of sugar til soft. Drain but retain the juice.
5. Beat the eggs with the rest of the sugar and set aside.
6. Mix a bit of the coconut milk with the cornflour. Bring the rest of coconut milk to the boil then simmer, adding in the cornflour mix to thicken. Remove from the heat and stir in the cream.
7. Pour in the egg mixture and reserved mango juice.
8. Spoon the mango pieces into the base of each pastry and ladle the mango egg mixture on top.
9. Bake at 160 degrees C for 35-40 minutes until it’s springy to touch.
In a bowl, add the yolks, sugar and honey and whisk together- set aside. Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt. (Again, I used a saucepan and it worked well.) Whisk regularly the mixture, heating until the temperature reaches about 145F. The mixture should begin to turn purple.
Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling. Once the eggs and cream have been thoroughly integrated, pour the egg mix back into the remaining cream.
Whisk constantly and slowly as the mix rises in temperature. Once the temperature reaches 165-170F — or when the mix evenly coats the back of a spoon — remove from heat and add the lemon juice. Whisk them in completely and run through a sieve (if you wish) to remove any raspberries seeds. Move to a new container to cool. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.
Churn according to your ice cream maker’s instructions. After churning, place in freezer to firm up. I recommend placing a seal of plastic wrap tightly against the ice cream after making it to prevent a skin from forming on the ice cream’s surface. (I didn’t do this and it turned out but I have heard this method is common.) Serve once firm enough.
By LeeAnn Arnold
This is the most amazing “adult” cupcakes recipe ever. It combines the two greatest ingredients ever, chocolate and wine! It does contain alcohol but it cooks out completely and is kid friendly. This is the perfect cupcake to serve at a wine tasting party, cocktail party or any party at all.
These cupcakes are made with cinnamon, cocoa powder, dried cherries and of course Cabernet Sauvignon. When making these delicious little creations; make sure that you use a good quality Cabernet Sauvignon. It makes all the difference in the world. You can also serve the same wine with the cupcakes and it makes a beautiful pair. When the cupcakes are done baking you top them with sweet whipped cream, a few more dried cherries and a dusting of either cinnamon or cocoa powder.
Cupcake pans come in 3 sizes, small, medium and large. The cooking time varies between the sizes. Small cupcakes take approximately 6 minutes less than medium and large cupcakes take about 8 minutes longer than medium. It doesn’t matter what type of mixer you use whether is a Kitchen Aide mixer, a hand mixer or just a wooden spoon. Just make sure you mix it as the directions say.
So for the best cupcake you will ever make; try this recipe and wow your friends.
Chocolate with Cabernet Sauvignon Cupcakes
Ingredients:
1 1/2 Cups All-Purpose Flour
1 Cup White Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 Teaspoon Sea Salt
1 Teaspoon Ground Cinnamon
1/2 Cup Unsweetened Cocoa Powder
1/2 Cup Vegetable Oil
1 Teaspoon Vanilla Extract
2 Large Eggs
3/4 Cup Cabernet Sauvignon
1/2 Cup Dried Cherries, chopped
2 Cups Lightly Sweetened Whipped Cream
1/4 Cup Dried Cherries, chopped
1 Tablespoon Cinnamon or Cocoa Powder, as garnish
Preparation:
1. Preheat the oven to 350 degrees.
2. Prepare the muffin pans with paper baking cups.
3. Sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder in an electric mixer.
4. Add the oil, vanilla, eggs and Cabernet Sauvignon.
5. Beat with the electric mixer at low speed for 30 seconds. Turn the mixer speed to high and continue beating for three minutes, scraping the sides occasionally.
6. Remove the bowl from the mixer and stir in the dried cherries.
7. Pour the batter into the prepared muffin pans.
8. Bake for 20 minutes or until a toothpick inserted comes out clean.
9. Spoon a dollop of whipped cream on the center of the completely cooled cupcakes.
10. Add five to six bits of dried cherries and a dusting of cinnamon or cocoa powder.
The best, taste tested Cupcake recipes in the world are available at http://www.GourmetCupcakeRecipes.com Select from dozens of the best cupcakes, and create new and exciting cupcakes for family and friends.
Article Source: http://EzineArticles.com/?expert=LeeAnn_Arnold
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