*  Exported from  MasterCook  *
 
                         BRENNAN'S BANANA BEIGNETS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           French
                 Breakfast                        Fruits
                 Creole
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      3/4   c            Flour
    2       tb           Sugar -- plus 2 ts
    1       t            Baking powder
      1/2   c            Milk -- plus 2 T
      1/4   c            Beer
    1                    Egg
                         Oil -- for deep frying
    4                    Bananas -- each quartered
                         -crosswise
                         Powdered sugar
                         Mint leaves
                         -----CARAMEL SAUCE-----
    1       c            Whipping cream
      1/2   c            Sugar
    1 1/2   tb           Bourbon
 
   BEIGNETS:
   
      Mix flour, sugar and baking powder in bowl.  Add
   milk, beer and egg and stir until smooth.
   
      Heat oil in deep fryer or heavy deep skillet to
   375F.  Working in batches, dip bananas into batter and
   then carefully add to oil.  Cook until golden brown,
   about 3 minutes.  Drain on paper towels.  Pour caramel
   sauce onto plates.  Set bananas atop sauce.  Sprinkle
   with powdered sugar. Garnish plates with mint leaves
   and serve.
   
   CARAMEL SAUCE:
   
     Bring cream to boil in heavy medium saucepan over
   high heat. Cook sugar in heavy small saucepan over low
   heat, swirling pan occasionally, until brown.
   Gradually stir hot cream into caramel (mixture will
   bubble vigorously).  Boil until thickened to sauce
   consistency, 3 to 5 minutes. Add bourbon.  Serve hot.
   (Sauce can be prepared 1 day ahead. Cover and
   refrigerate.  Rewarm over low heat.)
   
   Makes about 1-1/3 cups.
   
                                  Recipe from Brennan’s
   of Houston
                                  Courtesy of Bon
   Appetit, October, 1987 Submitted By SAM WARING
   <curmudgn@flash.net>  On   WED, 01
   NOV 1995 111938 GMT
  
 
 
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