With all the craziness going on, I figured we need a little sweetness in our life. This week, I am sharing two dessert recipes honoring the late Chef Nick Rabalais. These recipes are taken from the Saint Michael's Chefs' Charity for Children Cookbook 1996.
2 large Bananas
8 ounces finely chopped fresh Pecans
4 ounces All-Purpose Flour
6 whole Eggs, beaten
6 ounces Vanilla Ice Cream
1/2 ounce Cinnamon
1 ounce Sugar
12 ounces Peanut Oil
Take bananas and slice on an angle about 1-inch long.
Dredge in flour, egg and then pecans
In 350℉ peanut oil, fry until golden brown
Remove and sprinkle with cinnamon, sugar and serve with 1 1/2 ounces ice cream.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
