BANANA-APPLE PUDDINGS WITH TOASTED ALMONDS
Potassium may prevent high blood pressure; these puddings are packed with bananas, an excellent source, and topped with almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Bring 3/4 cup water and the sugar to a simmer in a medium saucepan over medium heat. Stir in lemon zest and juice. Add apples; return to a simmer, and cook, uncovered, about 5 minutes. Add tapioca, and cook, stirring, until fully combined and slightly thickened, about 4 minutes. Let cool completely.
- Transfer apple mixture to a food processor. Add 3 bananas, and process until smooth. Stir in yogurt. Divide among 6 bowls. Chill, if desired. Cut remaining banana into 1/4-inch pieces, and divide among puddings. Sprinkle each pudding with 2 teaspoons almonds.
Nutrition Facts : Calories 186 g, Cholesterol 1 g, Fat 3 g, Fiber 3 g, Protein 2 g, Sodium 7 g
BANANA PUDDING
Provided by Food Network Kitchen
Categories dessert
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat. Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl. Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth. Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes. Whisk in the vanilla. Transfer the mixture to a bowl and let cool, stirring occasionally. Cut the bananas into thin slices. Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers. Cover with plastic wrap and chill 4 hours or overnight.
Nutrition Facts : Calories 253, Fat 7 grams, SaturatedFat 2 grams, Cholesterol 59 milligrams, Sodium 173 milligrams, Carbohydrate 45 grams, Fiber 3 grams, Protein 6 grams
APPLE BANANA BREAD
This recipe is now back to my original posting as I posted it at Recipezaar many years ago. Recently I noticed that somehow the name got changed as did some of the ingredients. In 2005 I wrote that this is a moist light bread/cake with just a hint of cinnamon. Keeep an eye on cooking times as too long and it will be drier. Also leave in tin for about 5 mins before turning out onto a rack to cool completely. Slices can be served as a dessert topped with custard and whipped cream, or cold and buttered.
Provided by Jen T
Categories Quick Breads
Time 1h25m
Yield 1 loaf/cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 deg F.
- Cream butter and sugars, and beat in eggs.
- Stir in sour cream, bananas and vanilla.
- In separate bowl, combine flour, baking powder, soda and cinnamon.
- Gradually add to butter mixture.
- Gently stir in apples and nuts
- Spoon into greased bread pan and bake 1 hour.
CAPIROTADA (MEXICAN BREAD PUDDING)
Capirotada is a seasonal dish eaten for Lent or Cuaresma, a time of the year when many Mexican households whip up meatless meals on Fridays. This cinnamon-scented bread pudding is a balance of textures, and sweet and slightly savory flavors. Its array of garnishes vary, and families debate which ingredients should make the cut and which should be forgotten. In Zacatecas, Mexico, onion is an unexpected ingredient that ties together the piloncillo and cheese. This dish can be made traditional or plant-based by selecting dairy-based or vegan butter and cheese. The key ingredient is a stale or lightly toasted baguette, birote or bolillo, which absorbs sweet piloncillo syrup melded with melted cheese, and holds up your chosen ingredients.
Provided by Jocelyn Ramirez
Categories casseroles
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Add the apple, onion, piloncillo, cinnamon, cloves, salt and 1 whole peeled banana to a medium pot. Depending on what type of bread you are using, add 6 cups water (if using bolillos or birotes) or 7 cups (if using a dense baguette) to the pot. Cover and bring to a boil, then turn to medium-low to simmer for 15 minutes, until the piloncillo has dissolved and the liquid becomes fragrant. Turn off the heat and let steep for 5 minutes.
- Pour the liquid through a strainer or colander, reserving the liquid and discarding the solids. Thinly slice the remaining 2 bananas and set aside.
- Grease a 9-by-13-inch baking dish with the butter, and line the bottom of the dish with a half of the bread cubes. (You'll need enough to cover the bottom of the dish in one layer.) Layer on half the sliced bananas, raisins, almonds and cheese. Ladle half of the liquid over the first layer until completely coated.
- Add another layer with the remaining bread, banana, raisins, almonds and cheese, then use the remaining liquid to coat the top layer. Gently press down on the bread to make sure it fully absorbs the liquid.
- Cover the baking dish with aluminum foil and allow the capirotada to sit in the refrigerator for at least 1 hour so the bread fully absorbs most of the liquid.
- Heat oven to 350 degrees. Add the capirotada, still covered with foil, and bake for 30 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top layer lightly browns.
- Remove from the oven and let the capirotada rest for 20 minutes before serving so it fully sets. Serve with more almond slices.
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