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Put butter and milk in a small bowl and microwave for about 1 min or more until butter is melted – remove and cool slightly
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4 very ripe bananas – pureed
4 cups buttermilk
1/2 cup sugar
3/4 cup white corn syrup
3/4 cup dark corn or brown sugar corn syrup
1/4 tsp salt
1 tsp rum extract or 6 tbsps rum
1 tsp vanilla extract
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Crust:
Bake at 300 degrees for 7 minutes – remove and set aside
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6 eggs. separated, at room temperature
1/4 cup water
1 cup sugar
1 tsp vanilla
1 tsp banana extract or emlsion
1-1/4 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp cream of tartar
1/2 cup sugar
Line a 15×10 pan with parchment paper, Spray with cooking spray
Sift together the flour, baking powder and salt and set aside.
In a mixer, beat the yolks and water until lemon colored. Gradually beat in the sugar. Gradually add the flour mixture and blend well.
Mixture will be thick
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1-1/4 cups sugar
3 egg whites at room temp
1/2 cup water
1/2 tsp cream of tartar.
Put all ingredients in a mixer bowl over simmering water. Whisk to combine and melt sugar.
Remove and put on a mixer and beat 10-12 minutes or until stiff peaks.
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4 tbsps butter
1/4 cup corn syrup
1/4 cup sugar
1/4 cup water
pinch salt
Put butter, syrup and sugar in a saucepan and bring to boil over medium heat, stirring to dissolve the sugar. Remove and cool completely.
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2 large egg whites at room temp
1/4 tsp cream of tartar
1/4 cup fine sugar
1/4 tsp almond extract (or clear imitation vanilla)
1/2 cup confectioners sugar
Beat whits on mixer till frothy. Add cream of tartar and beat while add 1 tbsp sugar. When you get soft peaks, add 1 more tbsps sugar and increase speed to high. When you get stiff peaks, beat in the rest of the sugar and beat until stiff and glossy. Add the extract. Sift the confectioners sugar over the mixture and carefully fold in.
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3-1/3 cups sugar
1-1/3 cup heavy cream
4 tbsps butter
16 oz good dark chocolate chopped
1 cup macadamia nuts (or nuts of your choice)
1 tbsp bourbon
Spray a 9″ square pan with cooking spray, line with plastic and spray again.
In a saucepan, put sugar, and butter and heavy cream. Heat till 230 degrees.
Remove from heat and put in chocolate. Whisk until all the chocolate is melted.
Add in the bourbon and then the nuts and mix well.
Pour into prepared pan. Refrigerate for 2+ hours. Cut in squares and enjoy!
Brioche Apple Tart
For the brioche:
1/3 cup whole milk
2-1/2 tsp yeast
3-1/2 cups flour
1/3 cup sugar
1-1/2 tsp salt
5 large eggs
1/2 lb butter
Heat milk to 100 degrees (no warmer). Sprinkle yeast over milk and wait 10 minutes.
Combine flour, sugar and salt in a mixer bowl with a dough hook. Add the milk/yeast mixture along with the 5 eggs. Mix on low until it comes together as a rough dough. Increase speed to medium and mix 10 minutes.
With mixer on low, add the butter, a couple tbsps at a time – butter MUST be soft but till cool. If it is too warm, it will ruin the recipe.
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3 oz fudge (your choice of flavor)
2 cups flour
1/2 tsp baking soda
1 stick butter
1 egg
1 tsp vanilla
Finely chop the fudge. Mix flour and baking soda.
Cream butter and sugar, Mix in egg and vanilla. Add dry mixture and then fudge.
On a floured surface, form into a 9″ log – wrap and refrigerate for 30 minutes.
Cut into slices and place on a prepared sheet. Bake at 375 degrees for about 12 minutes. Cool completely and dust with confectioners sugar.
Cookies can be frozen (without confections sugar dusting) for 2 months.
Ooma's Cookie Jar 