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Desserts to Die For!


Banana Cream Jelly Roll

Cake:
4 eggs
2 cups sugar
2 level tbsp potato starch
4 level tbsp all purpose flour
3 level tbsp unsweetened cocoa powder
tsp baking powder

Filling:
8 oz sour cream cup (slightly less) sugar
1 tsp vanilla sugar (granulated sugar mixed with 1 drop vanilla extract)
1 ripe banana, mashed
tsp cinnamon
2-3 tbsp rum or banana liqueur, optional
cup (slightly over) heavy whipping cream

Garnish:
shredded chocolate
banana chips

Cream together eggs and sugar until stiff peaks form. Add the dry cake ingredients through sifting and carefully fold in. Gently spread the batter (with a rubber spatula works best) onto a jelly roll pan lined with lightly greased wax paper. Bake at 400 for about 10 minutes. Carefully transfer the cake (it will be thin) to fresh wax paper that has been sprinkled with sugar. Set aside.

To make the filling, mix all ingredients in with the sour cream, except for the whipping cream. Beat whipping cream with electric mixer to make whipped cream. Fold in with the sour cream mixture. Spread 2/3 of the filling evenly onto the cake and form into roll with the aid of the wax paper. Cover with wax paper and allow to cool in the refrigerator about 30-45 minutes. Spread the remaining filling, also having been covered and refrigerated to avoid melting, on top of cake roll. Garnish with chocolate and banana chips.

Peanut Butter and Banana Cookies

cup safflower oil
2/3 cup mild honey
2 eggs
tsp vanilla
cup peanut butter
1 cup mashed, ripe banana
cup whole wheat flour
2 tsp baking powder
tsp salt

Preheat oven to 350. Cream together the oil and honey. Beat in eggs, vanilla and peanut butter, then stir in banana.
Sift flour, baking powder and salt into the liquid mixture and blend well. Batter will be fairly thin. Drop onto oiled baking sheets, 1 inch apart, and bake for 12-15 minutes.

Pumpkin Ginger Cheesecake

1 graham cracker crust
1 cup heavy whipping cream, chilled
24 oz cream cheese, softened
1 cups sugar
3 large eggs
1 cups mashed pumpkin
tsp ground cinnamon
tsp ground ginger
3/8 tsp ground cloves
cup pecan halves

Preheat oven to 325. Pour the heavy whipping cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the sugar, beating well. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves.
Remove the whipped cream from the refrigerator and whisk lightly to reblend. Using a spatula, fold the whipped cream into the cream cheese/pumpkin mixture. Pour the mixture into the crust. Wrap one continuous sheet of aluminum foil around the pie and press firmly. Put wrapped pan into a baking pan and fill with hot water halfway up the pie pan. Bake for 60-70 minutes.
Cool at room temperature, then refrigerate for at least 3 hours to chill thoroughly. Before serving, place the pecan halves on top, to garnish.

Strawberry Soup with Pound Cake Croutons

2 10-oz packages sliced frozen strawberries in syrup, thawed
3 8-oz cartons strawberry yogurt
cup sugar
1 cups crushed pineapple or 1 cup chopped peeled mango and cup crushed pineapple
1 cup low-fat pound cake, cut into -inch cubes
mint leaves (optional)

When thawing strawberries, reserve 1 cup of the juice. Combine juice and sugar in small saucepan and cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly. Let cool slightly. Combine juice mixture, 1 cups strawberries (drained), pineapple (and mango), and yogurt in a blender; blend until smooth. Pour into a bowl, cover and chill.
Place pound cake cubes on a baking sheet, broil 1-2 minutes or until toasted, stirring halfway through cooking time.
To serve, spoon the chilled soup into bowls, topping with croutons and leftover strawberry slices. Garnish with mint leaves.


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