Valentine's day is getting closer and closer! Have you thought about what you are going to do special for your guy or girl?? Ladies - here is a recipe that I've only made twice - once for my Mom's birthday party when she turned 80 +., and once for a meal that was won at an auction. IT is certainly not original - I found it in the Tyler Junior League's cookbook "AND ROSES FOR THE TABLE!" It is a beautiful cookbook - as well as has some wonderful recipes. It is now 13 years old - my how time flies! My dear, precious sister gave it to me! The recipe is not hard - just takes time to do it right!!
DEUX AMIS BANANA CREPES WITH APRICOT SAUCE
CREPES:
1 Cup unbleached all-purpose flour
1 Tablespoon sugar
1/4 Tablespoon salt
1 Cup milk
1/3 Cup water
3 Eggs
3 Tablespoons unsalted butter, melted
APRICOT SAUCE:
1 Jar Apricot Preserves
3 Tablespoons Rum
2 Tablespoons Cinnamon
1/2 Cup Butter
1/2 Cup Brown Sugar
6 - 8 Bananas
Whipped cream (sweetened with sugar and vanilla to taste)
1 Cup Toasted slivered almonds
Combine the flour, sugar, and salt in a food processor and process briefly. With motor running, add the milk, water, eggs, and butter through the feed tube. Process until smooth.
Heat a heavy 7-inch nonstick skillet until quite hot. Pour in 3 Tablespoons of the batter, then quickly tilt the pan so the batter spreads evenly, forming a crepte. Cook until lightly brown, 30 to 45 seconds; then turn and cook another 15 seconds.
Repeat, using all the batter. As you finish the crepes, stack them between sheets of waxed paper to prevent from sticking. Wrap the stacked crepes in plastic wrap. They will keep in the refrigerator for 2 days. 12 crepes.
Prepare crepes in advance. For sauce, whisk preserves, rum, cinnamon, butter and sugar in saucepan and let simmer. Lay each crepe out and fill with a row of sliced bananas (strawberries would work well too). Spoon sauce, whipped cream and toasted almonds over bananas. Roll crepe and garnish with a dollop of whipped cream and toasted almonds. Serve immediately.
We did these for 3 couples and then my sister and I did them for about 16 at Mom's birthday luncheon.
One tip: ALWAYS READ THROUGH THE RECIPE THOROUGHLY BEFORE BEGINNING THE DISH OR GOING TO THE STORE -- THIS IS FROM EXPERIENCE!!!
Sound like a lot of trouble -- it is more than whipping up a pan of brownies - but isn't he worth it. You cooking guys might try it too!!!
I came home and made fresh chicken and dumplings this evening. My greatest joy was rushing down to Mom's with a literally steaming bowl of dumplings and red gravy on the side. I had called and asked if she had eaten and she said she was eating at the moment and when I asked what, she said "Toast and milk." I told her to stop and in less than 5 minutes the dumplings were at her doorstep. She called later and said they were great and that she ate all of them. We cleaned out a pretty big pot too -- thought I might have to pry Travis away from the table - but he actually helped clean up! What a gift - because I do get lots of flour on everything!!
Tomorrow I start cooking for Wednesday night! I know what the forecast is - but I had it announced Sunday night that RAIN OR SHINE, SLEET OR SNOW - THERE WOULD BE FOOD AT THE CHURCH ON WEDNESDAY NIGHT. I have to cook the food that I had bought for last week or it might ruin! IT will be fine this week!! Hopefully better than fine!! I just have to get back in "cook mode!!"
Well guess most of you either had or attended Super Bowl parties - hope you enjoyed them. We spent a very quiet evening at home - too old for most and not connected to the rest!
Travis is so sweet and always tries to take me someplace to escape the reality of my birthday and the fact that I am getting old. This year we may get to escape for only a couple of nights but don't know where to go. We are leaning toward Fort Worth - have not been there since downtown was revitalized and there are great Mexican food places!! Since we can only be gone for such a short time - we don't want to drive too far -- only I always love the hill country.
Here is a really easy little Pepperoni Bread recipe:
PEPPERONI BREAD
1 Tube refrigerated pizza dough
2 sticks (sliced thin) or 1/2 lb. slicing pepperoni (deli counter)
1 brick of mozzarella or 1/2 lb mozarello (deli counter)
Olive oil
Directions
Preheat oven to 350 degrees. Roll out the dough (not too thin). Place the dough on a cookie sheet and then place pepparoni and mozzarella on top. Roll dough with pepparoni and cheese and pinch the seems together. Brush with a little olive oil. Bake 20 minutes or until dough is golden. When cooled, slice on a diagonal.
Have a great evening and start now - planning something special for that special love of yours - whether it is a mate, son, daughter, grandchild, friend or just someone lonesome and alone. There is always someone out there that would love the attention! I saw Martha Edge at the grocery store Sunday afternoon and she was planning a big Super Bowl party for her little granddaughter and herself. How precious and special is that? She was letting Annie pick out the kind of chips she wanted and everything -- only she did recommend "baked!" I loved witnessing this special lady being so sweet to her little granddaughter!!
Take care and may God bless you as you bless others!!
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