Ingredients:

1 14 Oz Can Thai Kitchen Coconut Milk
3 Large Ripe Bananas, Sliced
3 Tbs. Thai Kitchen Coconut (Palm) Sugar
1 Tbs. Vanilla
Pinch Of Salt

Method

Ingredients:

Crust

1 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup sugar
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract
1/3 cup raspberry preserves

Filling

1 - 8 ounce container mascarpone cheese (or cream cheese), chilled
1/2 cup chilled whipping cream
1/3 cup powdered sugar
1 teaspoon grated orange peel
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups fresh raspberries

Method

For crust: Preheat oven to 350F. Butter 9-inch-diameter tart pan with
removable bottom. Whisk flour, cornstarch, baking powder and salt in bowl.
Using electric mixer, beat butter, sugar, orange peel, and vanilla in large
bowl to blend. Add flour mixture and beat until large clumps form. Gather
dough into ball; press over bottom and up sides of prepared tart pan. Freeze
crust 15 minutes. Bake crust 10 minutes. Remove from oven. Using back of
spoon, press sides to raise until even with top edge of pan. Bake until
golden brown, about 15 minutes longer.

Spread preserves over bottom of crust. Bake 5 minutes. Cool on rack.
Meanwhile, prepare filling: Using electric mixer, beat mascarpone, cream,
powdered sugar, orange peel, and both extracts in large bowl until peaks
form, about 2 minutes. Spread filling evenly in cooled crust. Chill until firm,
at least 2 hours and up to 1 day. Arrange raspberries in concentric circles
atop filling and serve.

Source: Cooking & Recipes - Top 200 Recipes

Ingredients:

4 whole eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
3 cups milk
1 teaspoon vanilla extract
2 bananas sliced
vanilla wafer cookies

For the meringue:

5 tablespoons sugar
1/2 teaspoon vanilla extract

Method

Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to
milk. Place in saucepan and cook, stirring constantly, until thickened. Add
vanilla extract. Layer vanilla wafers and bananas in 8 inch square baking
dish. Stand vanilla wafers up around sides of dish. Pour pudding over
vanilla wafers and bananas. Make meringue by beating egg whites until frothy
and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla
extract. Spread on top of pudding and bake in slow oven 300F for 20 minutes
or until golden brown on tips.

Ingredients:

1 pint (575 millilitres) milk (don’t use 2 percent, 1 percent, or skim)
1 pint (575 millilitres) double cream (heavy cream)
1 vanilla pod
4 medium eggs
6 ounces (170 grams) caster sugar (superfine sugar)
Panettone, cut into thick slices and buttered
1 orange, zested
3 tablespoons Cognac
A little icing sugar

Method

To start the custard base, bring the milk and cream
just to a boil in a saucepan. Cut the vanilla pod in
half, scrape out the seeds and add to the pan with
the zest. Whisk the eggs with the sugar until pale.
Add the milk and cream and remove the vanilla.
Preheat the oven to 325 degrees F (160 degrees C/Gas 3).
Dip each slice of panettone into the custard and pile
into a buttered baking dish. Pour the remaining
custard slowly over the bread, place the dish in a
roasting pan and fill halfway with hot water.
Sprinkle with the icing sugar and bake for about 45
minutes. When cooked, it will have a slight crust on
top, but will still be slightly wobbly inside.

Yield: 8 to 12 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Difficulty: Easy

Source: Jamie Oliver Cook Book

Ingredients:

For chocolate sauce

3/4 cup packed dark brown sugar
1/4 cup unsweetened cocoa powder
1 cup water
1 cup heavy cream
2 tablespoons vanilla
1/2 teaspoon instant coffee

For brownie layer

1 cup all−purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup well−shaken buttermilk
1/2 stick unsalted butter, melted
1 teaspoon vanilla
1/2 cup pecans, toasted and chopped

Method

Preheat oven to 350 degrees F.
Stir together sauce ingredients with a pinch of salt in a sauce−pan
and bring to a simmer over moderate heat, stirring occassionally until
smooth. Remove from heat and keep hot, covered.
Sift together flour, sugar, cocoa and baking powders, and salt into
a large bowl. Stir in buttermilk, butter, vanilla, and nuts until just
blended. Spread batter in a greased 8″x8″ pan and pour hot sauce on
top. Bake in middle of oven until the top is firm a dry to the touch
(brownie layer will rise to the top, and sauce will sink), 35−40
minutes. Cool in pan on a rack 15 minutes. Spoon brownies and sauce
onto plates and serve with ice−cream and nuts.

Source: E-Cookbooks.net

Ingredients:

Macaroon Crust

1 − 7 oz package of Coconut Lightly Toasted in the oven
1/2 cup of sliced almonds lightly Toasted in the oven
1 Can of Sweetened Condensed Milk
1/3 cup of flour
1/4 cup of margarine
(Mix well and press into a springform pan and set aside)

For Cheescake

1 envelope of Knox Gelatin
1/2 cup cold water
3 − 8 oz packages of cream cheese
1 − 5 oz can of evaporated milk
1/3 cup of Amaretto Liquor
1 −12 oz frozen whipped topping
1 1/2 cups of sugar
1 teaspoon of lemon juice
1 teaspoon of vanilla

Garnish

whipped topping
marachino cherries
melted chocolate chips

Method

Sprinkle Knox over cold water and set aside to soften, stir over
low heat until dissolved. Beat cream cheese with sugar until fluffy,
gradually add evaporated milk and lemon juice. Gradually beat in Knox
mixture, Amaretto and vanilla until blended. Fold in the whipped
topping. Pour into crust and chill. Garnish with “balls” of whipped
topping dotted with marachino cherries and sprinkled with sliced
almonds and drizzled with ribbons of melted chocolate chips.

Source: E-Cookbooks.net

Ingredients:

3/4 Pound Unsalted butter; at room temperature (3 sticks)
1 Cup; plus 2 tablespoons granulated sugar
6 Large Egg yolks
1 Teaspoon Pure vanilla extract
3 Cups; plus 2 tablespoons bleaches, all−purpose flour
3/4 Teaspoon Salt
1/2 Pound Almond slices
1/2 Fat; 0 Other Carbohydrates

Method

Cream the butter and sugar in the bowl of an electric mixer fitted with a
paddle, on medium speed. Scrape down the bowl as necessary. Cream the
mixture until it is smooth and fluffy. Add the egg yolks one at a time,
mixing between each addition. Scrape down the sides of the bowl. Beat for 1
minute and add the vanilla. Add the flour and salt to the butter mixture and
beat on low speed until it is fully incorporated. Increase the speed to
medium and mix until the batter is thick and creamy, about 2 minutes. Scrape
down the sides of the bowl and the paddle. Generously dust a large sheet of
parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon
the dough down the center of the paper, fold the paper tightly over the
dough, and roll into a cylinder about 3 inches in diameter and 12 to 14
inches long. Refrigerate for 8 hours.
Preheat the oven to 350 degrees F.
Line a baking sheet with parchment or waxed paper. Remove the dough from the
refrigerator and peel away the paper. Using a sharp knife, cut the dough
crosswise into 1/2−inch thick slices. Place them 2 inches apart on a baking
sheet. Generously sprinkle the top of each cookie with almonds, lightly
pressing them into the dough. Bake until lightly golden, about 20 minutes.
Remove from the oven and let cool completely in the pan.

Yield: 2 1/2 dozen cookies

Source: The Very Best of Emeril