Banana Cranberry Blossoms Food

CRANBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, nutmeg, and salt; set aside.
• In a separate large bowl, whisk together the butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spat
• Fold in the cranberries and chocolate chips, mixing just until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Bake for 16 to 18 minutes, or until the tops are puffed up and lightly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins at least 5 minutes in the pan before transferring to a cooling rack.
• Enjoy muffins warm, or store in a covered container for up to 2 days.

CRANBERRY BANANA BREAD

Steps:

• Preheat the oven to 350F degrees.
• Grease an 8 1/2 by 4 1/2 inch loaf pan.
• Mix sugar and butter in a medium mixing bowl until completely blended.
• Add banana, milk and eggs, mixing well.
• Add dry ingredients, mixing just until moist.
• Stir in nuts and cranberries.
• Spread batter evenly in the loaf pan.
• Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean.
• Remove from pan, cool on rack.

BANANA BLOSSOM SALAD

Steps:

• Peel off and discard the tough, old outer layers (called bracts) of the banana blossom. Use a Japanese mandolin with the thinnest setting and cut into fine julienne strips; immediately plunge into large bowl of cold water and the white vinegar. When ready to prepare the salad, remove the julienne strips and shake off the tiny white buds (chopped up baby buds). Rinse and drain. Squeeze dry of the excess water. Place 4 cups well-packed strips into a bowl. Add the White Vinaigrette and toss for a few seconds. Pour off the excess liquid.
• In a separate bowl, toss the shredded chicken with salt, pepper, and lime juice. Add the grapefruit, rau rum, and chili fish sauce and mix together thoroughly.
• To serve, mound the salad equally onto 4 separate plates. Top each salad with 1 tablespoon crispy shallot flakes and 1 tablespoon chopped peanuts. Serve immediately.
• Mix all ingredients together in a medium bowl until the sugar and salt are dissolved. Set aside.

BANANA-CRANBERRY BLOSSOMS

Steps:

• Place 3/4 cup cranberries in small bowl; fill with hot water to cover.
• Let stand 10 minutes to soften; drain and reserve.
• Heat oven to 350°F
• You'll need a baking sheet(s) lightly coated with nonstick spray.
• Beat butter, sugar, vanilla, baking soda and cinnamon in a large bowl with mixer on medium speed 3 minutes or until fluffy.
• Beat in eggs and bananas until well blended and bananas are mashed.
• On low speed, gradually beat in flour until just blended.
• Stir in reserved cranberries, chocolate chips and nuts.
• Drop level tablespoons of dough 2 inches apart onto greased baking sheet(s).
• Bake 13 to 15 minutes, until golden brown.
• Remove to rack to cool completely.
• Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth.
• Spread about 1 1/2 teaspoons frosting on each cookie.
• Decorate tops of cookies with dried cranberries to resemble flowers. Refrigerate cookies to set frosting.
• Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week.

CRANBERRY BANANA-NUT BREAD

Steps:

• Line a 9 x 5-inch loaf pan with parchment paper or grease; set aside.
• In a large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, heating well after each. Beat in bananas, vanilla and lemon juice.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt. Sitr into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Fold in cranberries and nuts. Scrape into prepared pan, smoothing top.
• Bake in centre of 350°F oven until cake tester inserted in centre comes out clean, about 1 ¼ hours. Let cool in pan on rack for 5 minutes, Remove from pan and peel off paper; let cool completely. Wrap in plastic wrap; store at room temperature for 24 hours before slicing. (It will be crumbly if you try to cut it before this.).