Month: July 2017

• Put the skewered banana halves in the freezer for 15 minutes. (alternatively, put the bananas in a airtight container or wrap tightly in foil and freeze them for as long as 2 days. Allow them to defrost for about 15 minutes before using them).
• Have the chocolate, salted peanuts and coconut out in 3 separate shallow plates or bowls and let the guests dip and garnish their frozen bananas to their liking.

• Slice bacon into bits. Cook bacon in a large saucepan or pot on medium heat for 5 minutes or until crispy brown. Remove to a plate or bowl.
• Place potatoes in a large saucepan and pour over enough water to cover.
• Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender.
• Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil.
• Season, to taste, with salt and black pepper.

• Break the eggs into a cold, heavy-based skillet, add the butter, and place onto the stove medium heat. Add water and pepper to taste. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
• As the mixture begins to set. The eggs will take about 4-5 minutes to scramble – eggs should still be soft and quite lumpy. Don’t let them get too hot – cool the temperature by moving the pan off of the heat for a minute, stir, then back on the heat.
• Meanwhile, toast the bread.
• Add the parmesan cheese and salt to season the eggs at the last minute, then add the snipped chives.
• To serve put the toast on warm plates, pile the softly cooked eggs on top. Serve hot!

• In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.
• Serve as a dip or condiment with your meal.

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
• In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
• In medium bowl, with a hand-held electric mixer or whisk, whip the egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft
• Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
• Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

White Chocolate Filling for Cakes Cupcakes

• Melt the ingredients in a saucepan over low heat.
• Stir the mixture constantly until melted and smooth. Be careful not to burn.
• Remove from the heat to cool completely.

Strawberry Frosting

• In the bowl of an electric stand mixer with a whisk attachment, whip the remaining 1 pound softened butter until creamed.
• Add the powdered sugar and strawberry puree and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.