Do you have a recipe for me???!
I have a 12 oz!. container of soft cream cheese spread and about 1/2 pint of half and half that I need to use in the next couple of days before to date goes out on it!. I also have 1 very ripe banana that I need to use!.What do you suggest I make with it!? I would like to use them in the same recipe!.By the way can you freeze the soft crean cheese or the half and half!? Thanks!!!!Www@FoodAQ@Com
Answers:
Hello Teresa,
I would suggest to not freeze the cream cheese or the half and half!. When the frozen cream starts to separate they will be watery when thawed!.
You can freeze bananas and use them later for baking!. I do that all of the time!.
With your ingredients, I would make a banana pudding!. Do you have any vanilla wafers or graham crackers that you could use to layer!?
I would bring your cream cheese to room temperature!. Whip in your half and half!. Then add a box of vanilla pudding and 1/2 -1 cup of milk (or until it gets to pudding like consistency)!. Maybe add a little sugar til you get it sweet enough!. Then you could just slice some of your bananas on top or do layers of the pudding, wafers or cracker and bananas!. I hope that this helped you out!
Good Luck!
Genesee from The-Chocolate-SpotWww@FoodAQ@Com
I would suggest to not freeze the cream cheese or the half and half!. When the frozen cream starts to separate they will be watery when thawed!.
You can freeze bananas and use them later for baking!. I do that all of the time!.
With your ingredients, I would make a banana pudding!. Do you have any vanilla wafers or graham crackers that you could use to layer!?
I would bring your cream cheese to room temperature!. Whip in your half and half!. Then add a box of vanilla pudding and 1/2 -1 cup of milk (or until it gets to pudding like consistency)!. Maybe add a little sugar til you get it sweet enough!. Then you could just slice some of your bananas on top or do layers of the pudding, wafers or cracker and bananas!. I hope that this helped you out!
Good Luck!
Genesee from The-Chocolate-SpotWww@FoodAQ@Com
make bannana cheesecakeWww@FoodAQ@Com
Banana Rum Puffs
Ingredients:
* For dough:
* 4 sticks (2 cups) cold unsalted butter
* 4 cups all-purpose flour
* 1/4 teaspoon salt
* 1 cup sour cream
* !.
* For filling:
* 2 large firm-ripe bananas
* 12 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 2 large egg yolks
* 2 Tablespoons rum
* 2 teaspoons fresh lemon juice
* 1/2 cup confectioners' sugar
Preparation:
Make dough: Cut butter into 1/4-inch slices!. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter!. Stir in sour cream with a fork until incorporated and form dough into a ball!.
Divide dough into 6 portions and form each piece into a 5-inch square!. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month!.
Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with cream cheese, sugar, egg yolks, rum, and lemon juice until smooth!.
On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick)!. With a sharp knife and a ruler cut rectangle into ten 3-inch squares!. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares!. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups)!. Chill filled pastries 30 minutes!. Make more pastries in same manner!.
Preheat oven to 375 degrees F!.
Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes!. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely!. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks!. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes!. Cool puffs on a rack!.
Dust puffs with confectioners' sugar before serving!.
Makes about 60 Puffs
invite some friends for coffee and use the half and half for coffeeWww@FoodAQ@Com
Ingredients:
* For dough:
* 4 sticks (2 cups) cold unsalted butter
* 4 cups all-purpose flour
* 1/4 teaspoon salt
* 1 cup sour cream
* !.
* For filling:
* 2 large firm-ripe bananas
* 12 ounces cream cheese, softened
* 1/2 cup granulated sugar
* 2 large egg yolks
* 2 Tablespoons rum
* 2 teaspoons fresh lemon juice
* 1/2 cup confectioners' sugar
Preparation:
Make dough: Cut butter into 1/4-inch slices!. In a large bowl with your fingertips or a pastry blender blend together flour, salt, and butter until mixture resembles coarse meal with some pea-size lumps of butter!. Stir in sour cream with a fork until incorporated and form dough into a ball!.
Divide dough into 6 portions and form each piece into a 5-inch square!. Chill dough, wrapped separately in plastic wrap, until firm, at least 2 hours, and up to 3 days, or freeze, wrapped well, up to 1 month!.
Make filling: Mash enough of bananas to measure 1 cup and in a bowl stir together with cream cheese, sugar, egg yolks, rum, and lemon juice until smooth!.
On a lightly floured surface roll out 1 dough square (keep remaining dough chilled or frozen) into a 15- by 6-inch rectangle (about 1/8 inch thick)!. With a sharp knife and a ruler cut rectangle into ten 3-inch squares!. Lay squares over ungreased mini-muffin cups (2 cups will remain empty) and drop 1 heaping teaspoon filling onto center of squares!. Bring all four corners of squares together and press gently to seal (filling will not be completely enclosed; this process will ease filled pastries into muffin cups)!. Chill filled pastries 30 minutes!. Make more pastries in same manner!.
Preheat oven to 375 degrees F!.
Bake pastries in batches in lower third of oven until pale golden, 20 to 25 minutes!. Cool pastries in pans on racks 10 minutes and transfer to racks to cool completely!. Pastries keep, layered between sheets of wax paper in airtight containers, and frozen, 2 weeks!. Before serving, thaw puffs and reheat in one layer on a baking sheet in a 325°F oven 7 to 10 minutes!. Cool puffs on a rack!.
Dust puffs with confectioners' sugar before serving!.
Makes about 60 Puffs
invite some friends for coffee and use the half and half for coffeeWww@FoodAQ@Com