Banana Burritos

Chocolate Banana Burrito

by Luca by way of Gourmet Sleuth

This is not a traditional recipe but a dessert version of a Mexican burrito. From  Better Homes and Gardens

 

A banana bread batter is spread over flour tortillas, sprinkled with chocolate chips, rolled up and drizzled with a chocolate glaze before baking.

 

I N G R E D I E N T S

1/2 cup sugar

1/4 cup butter or margarine, softened

3/4 to 1 cup mashed bananas

1 egg

1/2 teaspoon vanilla

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 TBS canola oil

6 (8-inch) flour tortillas

1 cup semi-sweet chocolate chips

 

Glaze

1/2 cup semisweet chocolate chips

2 TBS butter

1/4 cup unsweetened cocoa

Powdered sugar, if desired

 

I N S T R U C T I O N S

Preheat oven to 350 degrees. Combine sugar and butter in a large bowl. Beat at medium speed until creamy. Add bananas, egg and vanilla. Continue to beat and scrape bowl often until well mixed. Reduce the speed to low and add flour, baking powder, baking soda, salt, and oil. Beat until well mixed. Place one tortilla on a large surface or plate. Spread 1/6 of the batter onto the tortilla and top with chocolate chips. Roll burrito and place in a greased 2-quart baking dish. Repeat with remaining tortillas. For the glaze, melt the chocolate chips and butter with the cocoa in a 1-quart saucepan over low heat, stirring occasionally, until melted (4 to 6 minutes). Drizzle glaze over the burritos. Bake in the oven 20-25 minutes until golden. You may sprinkle powdered sugar on top, if desired.

Korean Scallion Pancake

Korean Scallion Pancake

by Hee Yon

1. Go to the Asian grocery and buy pancake mix

2. Follow the directions on pancake mix. 1 c. + 3/4 c. water depending on the brand.

3. Add scallions and other desired vegetables (peppers, carrots, zucchini, etc.) Add seafood if you like (we used scallops, shrimp).

4. Pan fry!

Mini Pumpkin Cheesecakes

Mini Pumpkin Cheesecakes

by Stephanie by way of Streaming Gourmet

Mini Pumpkin Cheesecakes
Yields 18

Ingredients

18 paper cupcake liners
18 gingersnap cookies
12 oz cream cheese, softened
3/4 cup granulated sugar
1 Tbsp cornstarch
1/4 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 large eggs
1 tsp pure vanilla extract
1 cup canned, puréed pumpkin
1/3 cup light corn syrup

Method

1. Line 18 muffin wells with papers. Place one gingersnap cookie, flat side down, into the bottom of each well. Set aside.

2. Preheat oven to 325˚F.

3. Beat cream cheese, sugar, corn starch and pumpkin pie spice with an electric mixer. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.

4. Pour filling into liners, dividing evenly. Bake for 30 to 35 minutes, until just set.

5. Chill for 1 hour. Garnish as desired. (I used whipped cream).

French Onion Soup

French Onion Soup
by Dahlia

Ingredients

* 8 onions, sliced
* 2 cloves garlic, minced
* 1/3 cup olive oil
* 2 tablespoons all-purpose flour
* 8 cups beef stock
* 1/4 cup dry white wine
* 1/2 teaspoon dried thyme
* 1 bay leaf
* Salt and pepper
* 1 loaf French bread
* 2 cups grated Gruyere

Directions

Saute onions and garlic in oil over low heat until tender and
golden yellow. Sprinkle flour over onions, cook a few minutes
more, browning the flour well. Add stock and wine and bring to
a boil, add thyme and bay leaf. Reduce heat, cover, and simmer
gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter
both sides. Toast slices on griddle until golden brown. Ladle
soup into an ovenproof bowl, add toasted bread and cover with
cheese. Place ovenproof bowl on a baking sheet lined with tin
foil. Bake at 350 degrees F or 5 minutes under a hot broiler.