MINI BANANA BEIGNETS
Steps:
- Heat about 2 inches vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F.
- Meanwhile, whisk the flour, baking powder, salt, 1/4 teaspoon cinnamon and 1/3 cup granulated sugar in a large bowl.
- Whisk the egg, milk, mashed banana and 2 tablespoons vegetable oil in another bowl. Add the banana extract, if desired. Combine the remaining 1/2 cup granulated sugar and 1 teaspoon cinnamon in a shallow bowl and set aside.
- Whisk the banana mixture into the dry ingredients until just moistened. Working in batches, drop rounded teaspoonfuls of dough into the hot oil and fry until golden brown, about 15 seconds per side. Remove with a slotted spoon and drain on paper towels, then roll in the cinnamon sugar while still warm.
BANANA BEIGNETS
These are a great alternative to regular donuts. They are crispy outside and moist inside. These are equally delicious without the banana. Enjoy!
Provided by MelodyOHare
Categories Breads
Time 18m
Yield 10-16 beignets
Number Of Ingredients 9
Steps:
- Heat Oil in deep fryer to 360.
- Whisk eggs in a large bowl.
- Mash banana.
- Add Banana, flour, milk, sugar, baking powder, and salt to eggs.
- Whisk until smooth.
- Drop TBS of batter into hot oil.
- Cook until golden on both sides.
- Remove and sprinkle powdered sugar over Beignets while still warm.
- Enjoy!
BANANA PECAN BEIGNETS
If you've never had a beignet, they are simply delicious!! Light airy pillows of fried dough something like a French donut ^_^
Provided by wannabe TOP chef
Categories Dessert
Time 20m
Yield 20 beignets, 20 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in skillet on medium heat. Add brown sugar and heat, stirring constantly to dissolve, about 1 minute. Add pecans and continue to cook 1 minute. Add bananas and vanilla, cook 1 minute. Remove from heat.
- Make a batter by combining beaten eggs, milk, cane syrup, cinnamon, and baking powder. Add the flour, 1/4 cup at the time, beating and incorporating until all is used and the batter is smooth.Add the banana mixture to the batter and fold to mix.
- Heat the oil to 360 degrees F. Drop the batter by a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.once they are light brown Remove and drain on paper towels. they may burn quickly.
- Sprinkle the beignets with powdered sugar. Serve the beignets warm. enjoy ^_^.
BANANA BEIGNET BITES
When I was a little girl, my grandmother took me aside one day and taught me how to make her famous banana beignets. Although we made them during the holidays, they're pretty fantastic any time of the year. -Amy Downing, South Riding, Virginia
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 14
Steps:
- In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first 5 beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened., In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture.
Nutrition Facts : Calories 72 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 88mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
EMERIL LAGASSE'S BANANA PECAN BEIGNETS
Make and share this Emeril Lagasse's Banana Pecan Beignets recipe from Food.com.
Provided by Lennie
Categories Breads
Time 15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, melt the butter; add the brown sugar and cook, stirring constantly to dissolve, for about 1 minute.
- Add the pecans and continue to cook for 1 minute, then add the bananas and vanilla; now cook that for 1 minute.
- Remove pan from the heat.
- In a large mixing bowl, combine the beaten eggs, milk and baking powder to make a batter; add the flour, 1/4 cup at the time, beating until it all is used and the batter is smooth.
- Now add the banana mixture to the batter and fold to mix.
- In a pot that is deep enough to safely deep-fry, heat the shortening to 360F; season with cane syrup and cinnamon.
- Drop the batter, a heaping tablespoon at a time, into the hot oil.
- When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
- Remove and drain on paper towels.
- Immediately sprinkle the beignets with icing sugar (powdered sugar) and make sure you serve the beignets warm.
Nutrition Facts : Calories 106.8, Fat 2.7, SaturatedFat 0.9, Cholesterol 29.8, Sodium 51.2, Carbohydrate 17.5, Fiber 0.7, Sugar 3, Protein 3.2
AUNT IRMA'S BANANA-PECAN BEIGNETS
This delicious dessert might be the ultimate comfort food.
Provided by Great Chefs
Number Of Ingredients 17
Steps:
- To prepare the goat milk lime dipping sauce: In a large saucepan combine the sugar and cream of tartar. Add the water and bring to a boil over medium-high heat, occasionally scraping the sides with a rubber spatula to prevent the sugar from crystallizing. When the sugar begins to caramelize, remove the pan from the heat and allow the retained heat to turn the sugar to a golden brown. Quickly and carefully whisk in the milk (the milk will steam, causing the caramel to tighten, so be careful not to burn yourself). Add the lime juice. Strain into a clean bowl and cool. To prepare the beignets: In a medium mixing bowl whisk together the flour, baking powder, and sugar. Add the milk, vanilla, and eggs, and whisk until the batter is smooth and no lumps remain. Stir in the pecans. Slice bananas into 3⁄4-inch slices. Dip the bananas into the batter, making sure they are well coated. Heat 4 cups of vegetable oil in a saucepan over medium-high heat until the temperature reaches 350 F. Fry the bananas, keeping them submerged in the oil (if necessary, place a fry basket or another pan over the bananas) about 90 seconds or until golden brown. Remove to paper towels to drain. Sprinkle with confectioners' sugar. Since the frying will cause the bananas to soften to almost a pastry cream consistency, they are best eaten immediately. To assemble: Spoon the goat's milk lime dipping sauce into a bowl. Gently place the beignets on top of the sauce. Garnish with a sprig of fresh mint and fresh blackberries.
PEANUT BUTTER BEIGNETS WITH CARAMELIZED BANANAS AND BITTER CARAMEL ICE CREAM
Categories Rum Chocolate Dairy Nut Dessert Fry Banana Peanut Simmer Bon Appétit Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 24
Steps:
- For peanut butter ganache:
- Bring cream, sugar, and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Transfer mixture to medium bowl. Add peanut butter and whisk until mixture is smooth. Cover and chill until ganache is firm, about 2 hours.
- Using 1 level tablespoon ganache for each, form 1 1/4-inch balls. Place on baking sheet. Freeze ganache balls overnight.
- For beignet batter:
- Whisk flour, cocoa powder, sugar, and salt in large bowl to blend. Add club soda, then eggs and melted butter. Using electric mixer, beat until mixture is well blended and smooth.
- Pour enough oil into heavy large skillet to reach depth of 1 1/2 inches; heat to 350°F. Remove peanut butter ganache balls from freezer. Working with a few ganache balls at a time, dip into beignet batter, coating balls completely. Lift balls out with fork and slowly slide into hot oil; fry until batter is set and slightly crisp, about 1 1/2 minutes. Using slotted spoon, transfer beignets to paper towels to drain. Keep warm.
- Meanwhile, prepare caramelized bananas:
- Melt butter in large nonstick skillet over medium-high heat. Add brown sugar and stir until sugar begins to melt, bubble, and form thick mass, about 4 minutes. Add rum and lemon juice; simmer until mixture thickens slightly, about 3 minutes. Add bananas and cook until glazed with caramel, about 1 minute.
- Place 3 beignets on each plate. Dust with powdered sugar. Place caramelized bananas and scoop of Bitter Caramel Ice Cream alongside beignets. Sprinkle ice cream with peanut brittle and serve.
BEIGNETS
I havent tried this recipe, but it looks simple and very yummy. Posted in response to a recipe request!
Provided by CookbookCarrie
Categories Yeast Breads
Time 23m
Yield 24 Beignets
Number Of Ingredients 10
Steps:
- Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved.
- Let proof for 10 minutes.
- Add the rest of the sugar, salt, eggs, and evaporated milk.
- Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended.
- Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands.
- Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl.
- Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife.
- Heat the oil in a deep fryer to 360 degrees F.
- Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch.
- Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out.
- Drain each batch on paper towels, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done.
- Serve 3 beignets per person, sprinkling heavily with powdered sugar, and serve hot with cafe au lait.
Nutrition Facts : Calories 188.7, Fat 3.7, SaturatedFat 1.3, Cholesterol 18.6, Sodium 115.3, Carbohydrate 33.2, Fiber 1.1, Sugar 4.3, Protein 5.1
GRANDMA'S PECAN BALLS (FROM AUNT KATIE)
I always thought the origin of these cookies was Germany, and my paternal Grandmother set me straight when I asked for the recipe today - it came from Aunt Katie (who isn't really my Aunt, she's my godmother). In any case, here are my most favourite cookies that Grandma makes - I'll have to post the rest of the authentic German recipes she gave me years ago as well... she's been making these since I was kneehigh to a grasshopper!
Provided by Katzen
Categories Dessert
Time 40m
Yield 30 Cookies, 30 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Cream butter with sugar.
- Add flour and pecans, mix well.
- Roll into balls, about the size of a large gumball, and place on a cookie sheet (I prefer to line mine with parchment, but I'm sure cooking spray would do.).
- Bake at 350 for 20 minutes, or until very lightly browned.
- While still warm, roll in superfine sugar - this is important because the dough does not have much sugar.
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