Thursday, November 24, 2011

11-24-2011 Bananas Foster French Toast and Pumpkin Roulade

Dearest blog readers I hope everyone had a happy Thanksgiving. I am finally sitting down for the first time today. My day has been filled with cooking, eating, and more cooking.

We started our morning off with a scrumptious breakfast of Bananas Foster French Toast, it was divine, see the recipe below. I then made the dishes I would be bringing to the various Thanksgiving celebrations we were attending.

I've been having pumpkin cravings lately, so I can't tell you how happy I am to get my fill of pumpkin desserts. Last night I had a cone of pumpkin ice cream, yum! Then today, I made a pumpkin pie and a pumpkin roulade (recipe below).


Bananas Foster French Toast

Sorry there is no picture, we ate it up too quickly!

3 eggs
1/4 C. milk or soy milk
1/2 t. vanilla
1/2 t. cinnamon
6 slices bread, any kind (I used whole wheat)
2 T. butter or margarine
1/4 C. corn syrup, dark or light
1/4 C. packed brown sugar
1/2 C. maple syrup, no substitutes
1 T. rum, could use 1 t. rum extract instead
3-4 ripe bananas, sliced

Preheat oven to 300 degrees.

Whisk together the eggs, milk, vanilla, and cinnamon. Dip the bread into the egg mixture. Heat a large non stick skillet over medium high heat, add the butter. Once the butter has melted cook the egg dipped slices of bread until nicely browned on each side, you may have to do this in batches. Remove to a baking dish, and keep warm in the oven until ready to serve.

For the bananas foster:  in a small sauce pan over medium whisk together the corn syrup, and brown sugar, bring to a boil. Lower the heat to a simmer and pour in the maple syrup, and the rum. Gently stir in the bananas.

To serve, place the french toast on serving plate and ladle on the bananas foster.


Pumpkin Roulade

This is my rendition of Ina Garten's 5 star recipe. I've included the recipe for a cream cheese filling, I didn't have all of the ingredient, so I improvised with marshmallow cream.

3/4 C. all purpose flour
1/2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1 t. ground dried ginger
1/4 t. ground nutmeg
1/2 t. salt
3 eggs, at room temperature
1 C. sugar
3/4 C. canned pumpkin (not pie filling)
1/4 C. confectioners' sugar, plus extra for dusting

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper on both sides.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

To make the filling parve or dairy:

1 (8oz. package) cream cheese, use tofutti better than cream cheese for parve
1 C. powdered sugar
6 T. butter or margarine
1 t. vanilla

Mix together the above ingredients with an electric mixer until smooth.
Unroll the cooled cake and spread the filling all over the surface of the cake. Reroll the cake. Wrap in plastic wrap and refrigerate for an hour before serving. Before serving, dust the top with powdered sugar if desired.
To serve: slice into several slices.


Enjoy! Pin It

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