This Week on
Americas Dining and Travel Guide
Americas Dining and Travel Guide
Sunday, August 17, 2008
Live on Business Talk Radio Network
3:00 PM ET
Roland Mesnier former White House Pastry Chef for 25 years, author of Dessert University, All the Presidents Pastries, and his new book: Basic to Beautiful Cakes. Praise for Roland Mesnier "What is so wonderful about Roland is that his fantastic pastry and confections always look so beautiful and taste divine." Quote by Senator Hillary Rodham Clinton
3:40 PM ET
Sheryl Kane, founder of Immersion Travel USA, details the vast opportunities available to those who want to integrate opportunities to help, work, learn, care, and play into travel experiences.
4:00 PM ET
Barbara E. Burton Ph D, International Education Coordinator, Illinois Central College-- Why Study Chinese?
4:40 PM ET
Manette Richardson Eggland's Best -- Back to school recipes, and gift certificates to callers, with good recipes of their own.
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This week on
The World A La Carte
A free travel and dining podcast: download, stream, or subscribe at the iTunes store or at Talkshoe.com
Episode #63: Join Chen Qun, photographer for National Geographic Traveler China edition, in describing his work and adventures in China and around the world.
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Recipe of the Week
Toffee Banana Brownies
from Eggland's Best Eggs
An original recipe by Gwen Beauchamp, Lancaster, TX, “America’s Favorite Recipe” award winner at 43rd Pillsbury Bake-Off Contest. Her recipe beat out 99 other recipes when consumers logged onto http://www.bakeoff.com/ and voted for their favorite recipe in the contest. Gwen used Eggland’s Best eggs, one of the eligible contest ingredients, to make her recipe.
Prep Time: 20 Minutes
Start to Finish: 3 Hours 10 Minutes
Servings: 24 Brownies
Ingredients
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Vegetable Oil
1/4 cup water
3 Eggland's Best Eggs
1 1/2 cups toffee bits
1 cup Fisher® Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into ¼-inch pieces (2 cups)
1/3 cup SMUCKER’S® Caramel Ice Cream Topping
Directions
1. Heat oven to 350ºF. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.
*High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.
Prep Time: 20 Minutes
Start to Finish: 3 Hours 10 Minutes
Servings: 24 Brownies
Ingredients
1 box (19.5 oz) Pillsbury® Traditional Fudge Brownie Mix
1/2 cup CRISCO® Pure Vegetable Oil
1/4 cup water
3 Eggland's Best Eggs
1 1/2 cups toffee bits
1 cup Fisher® Macadamia Nuts, chopped
2 firm ripe medium bananas, cut into ¼-inch pieces (2 cups)
1/3 cup SMUCKER’S® Caramel Ice Cream Topping
Directions
1. Heat oven to 350ºF. Generously spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Add 1 cup of the toffee bits, the nuts and bananas; stir just until blended. Pour into pan. Sprinkle remaining 1/2 cup toffee bits over top.
3. Bake 38 to 48 minutes or until center is set when lightly touched, top is slightly dry and edges just start to pull away from sides of pan. Cool completely, about 2 hours. For brownies, cut into 6 rows by 4 rows. To serve, drizzle each brownie with caramel topping. Cover and refrigerate any remaining brownies.
*High Altitude (3500-6500 ft): Increase water to 1/3 cup. Add 1/2 cup all-purpose flour to dry brownie mix.
Bon Appetit
- Pierre
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