Homemade Marshmallow Fondant

8 oz. white mini marshmallows.

1 tsp vanilla, almond or butter extract

1 tbsps water

1 lb powdered sugar

Before you begin, put 1 lb of confectioners sugar in your mixer bowl.

In another microwave safe bowl, grease the bowl with cooking spray or shortening.

Place the marshmallows, extract and water in the bowl.  Microwave for 1 minutes.

Remove bowl and mix it till blended.  If it is still lumpy, put it back in the microwave for 15 second

intervals until smooth.  Add to the confectioners sugar.  Turn mixer on low at first to blend and then up

to medium until all combined.  Scrape mixture out of bowl and onto a counter that is dusted lightly

with confectioners sugar.  Dust your hands with sugar and knead until the mass is smooth.  Wrap

tightly n plastic wrap and let rest for at least one hour.

To store – after it is cooled, place the wrapped mass into a zip loc bag, removing as much air as possible

and store in refrigerator for a few weeks.

To color – after fondant is cool, break off as much as you wish and with gloved hands, knead in food

coloring until desired color.  Store as above or use immediately.


Salty Bourbon or Rum Sauce

1/2 cup sugar

1/2 tsp corn syrup

1 tbsp water

1/4 cup heavy cream

3 tbsps butter

1/4 tsp salt

1/2 tsp bourbon or rum

3/4 tsp vanilla

Put all in a heavy saucepan and dissolve sugar over low heat.

Raise heat and bring to a boil – swirl 6 to 8 minutes or until amber.

Remove from heat.

Stir in 1/4 cup heavy cream, 3 tbsps butter and 1/4 tsp salt
Cool 5 minutes and then stir in 1/2 tsp bourbon or rum and 3/4 tsp vanilla


Banana Tart

1 stick room temp butter

1/3 cup sugar

1/4 tsp salt

2 large egg yolks

1/2 tsp pure vanilla extract

1-1/4 cups flour

Beat butter, sugar and salt.  Add egg yolks and vanilla and blend well.

Add flour and blend just until combined.  Remove and wrap in plastic and

refrigerate for a couple of hours (overnight, if you wish)


6 large egg yolks

3/4 cups sugar

1-1/2 stick os butter

1 vanilla bean, split

1 stick cinnamon broken in half

1/4 tsp salt

1/2 cup flour

2-3 sliced bananas

Whisk yolks and sugar in a bowl until light.  Melt butter in a heavy saucepan

Scrap the seeds from the vanilla bean and add the seeds and the pod to the pan

along with 1 stick cinnamon, broken in half.  Cook over medium heat until

butter browns – stir frequently – takes about 6-8 minutes.  Remove cinnamon and

vanilla pod.

Slowly add the milk to the butter mixture, whisking constantly.  Then whisk

in the flour.

Roll dough out and put into the bottom and up sides of a 9″ pan with removable

bottom.  If the dough breaks apart, just press it in with your hands.

Put aluminum foil in the pan with the dough, fill with beans or pie weights, and bake

at 325 degrees for 10 minutes.  Remove from oven and remove the pie weighs and the

foil.  Put back in oven and bake or about 20-23 minutes more or until browned.

Remove from oven.

Place banana slices all over the bottom of the crust and pour the filling over it.

Return to the oven and bake for about 30-35 minute or until set.

Remove and cool to room temp.  Decorate as desired.

NOTE:  You can serve this warm or at room temperature.  If it cools completely and

you like it warm, zap in the microwave for about 20 seconds – delish!

Banana Flan

1/2 cup sugar – and – 1/3 cup sugar

1 tsp fresh lemon juice – and – 3 tsps fresh lemon juice

1 cup 1% milk

2 large eggs

1 tbsp dark rum – optional

1 tsp pure banana extract – NOT imitation

1 tsp pure vanilla extra

1/4 tsp cinnamon

2 bananas – pureed

In a heavy bottom saucepan, place 1/2 cup sugar, 1 tsp lemon juice and 3 tbsps water.

Heat over medium high heat for about 6 minutes or until mixture is golden – do not stir but

“swirl” the mixture during the cooking time.  Remove immediately and pour into a 1 qt.

soufle dish or a cake pan.  Holding the soufle dish with two hands, swirl the mixture quickly

around the bottom and halfway up the sides – keep swirling until the caramel has set.  This will only

take a minute or so.

Filling – put the milk in a saucepan and just bring to a boil.  Remove immediately and set aside.

In a bowl, place the two eggs, 1/3 cups sugar, cinnamon, banana and vanilla extracts and whisk

till blended.  Put the banana puree in and mix well.  Slowly pour the milk into the mixture,

whisking the entire time so you do not curdle the eggs.  Pour all into the soufle dish.

Put the soufle dish into another baking dish and pour water into the baking dish so that it

comes up to about 1″ of the soufle dish.

Bake at 325 degrees for 20-30 minutes or until a knife inserted halfway into the center of the

soufle comes out clean.  Cool to room temperature and then put into the refrigerator for about

2-3 hours until well chilled.

Remove from the refrigerator   Run a small knife carefully along the edge of the soufle and then

invert it onto a serving plate.  The dish should come away easily.

You can now garnish with fresh bananas or whipped cream or ice cream.  To be even more decadent,

serve with a bit of caramel sauce.

NOTE:  If you do not have pure banana extract or emulsion – do not use – just use vanilla

NOTE:  This recipe makes enough filling or 6 ramekins