Food Recipes

Method
Place the flour and sugar in a bowl. Crack in the eggs and gradually beat in the milk and butter to make a smooth, thin batter.
Heat about 1/2 tsp of oil in a crepe pan or small frying pan. Swirl in a thin coating of batter and cook until golden, flip over and cook the other side. Fold each pancake into halves or quarters and serve immediately with a sprinkling of sugar and splash of lemon juice.

Fill ‘em Up:
Mix together a 8 oz carton of mascarpone with one tbsp of sifted powdered sugar (maybe a splash of orange or coffee liqueur). Ripple through three tbsp of ready-made chocolate sauce and spoon into warm pancakes before folding.
Place 2 cups frozen berries in a bowl and sprinkle over 2 tbsp of powdered sugar. Allow to thaw for a few hours, then ripple in a 7 oz carton of creme fraiche.

Method
In large bowl, combine sugar, butter or margarine and lemon extract; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
Heat oven to 375? F. Shape scant 1 tbsp dough around each kiss, covering completely. Roll in hands to form ball; place on ungreased cookie sheets.
Bake at 375? F for 8 to 10 minutes or until cookies are set and bottom edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
Lightly sprinkle cooled cookies with powdered sugar. In small saucepan, combine chocolate chips and shortening; stir over low heat until melted and smooth. Drizzle over cooled cookies. Store in tightly covered container.

Method
Preheat oven to 350 degrees F.

In a small bowl, combine bananas, vanilla extract and melted butter, until bananas are well coated.

On a cookie sheet, unroll crescent rolls, creating 4 rectangles (leaving the two triangles attached to form the rectangle). Place 1/4 of banana mixture in the center of each rectangle, spreading it out a bit. Bake for 11 to 13 minutes, or until pastry is golden brown.

Heat caramel topping and drizzle over dessert. Serve warm.

Yield: 4 servings.

Method
Pare and core apples. Cut into 1/4-inch rings. Place in large bowl. Toss with 1/3 cup sugar, brandy, and cinnamon. Refrigerate at least 1 hour, tossing occasionally. For the fritter batter, in a bowl combine flour, 2 yolks, 3/4 cup milk, beer and butter. Let stand one hour at room temperature.

To prepare custard sauce, in a medium saucepan combine yolks and 1/3 cup sugar. Stir in 1 1/2 cups milk. Cook over medium low heat, stirring constantly, until custard coats the back of a metal spoon. Stir in vanilla extract. Cool to room temperature. In a large skillet, heat 1 inch of oil to 375 degrees F.

In a small bowl, beat egg whites until stiff; fold in fritter batter. Drain liquid from apples. Dip apple slices, one at a time, into batter with fork or tongs, letting excess drip back into bowl. Fry fritters until brown on one side; turn and brown other side. Drain on paper towels. Arrange on plate; sprinkle with confectioners’ sugar.

Serve with warm custard sauce.

Method
Mix Chex, sugar, coconut and butter together. Spread 3/4 of mixture in a 9 x 13-inch pan.

Mix whipped topping, cream cheese and confectioners’ sugar together and spread over crust. Spread cherry pie filling on top. Sprinkle remaining crumb mixture on top and refrigerate.

Method
Place banana piece in center of tortilla. Place chocolate chips around. Fold and roll up. Seal edges with water. Fry in oil until browned, crispy and blistered. Drain on paper towels and then roll in cinnamon/sugar mix.

Serve with ice cream if desired.