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  2. Bananas Foster - Wikipedia

    en.wikipedia.org/wiki/Bananas_Foster

    Bananas Foster is a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. [2] The butter, sugar and bananas are cooked, and then alcohol is added and ignited. The bananas and sauce are then served over the ice cream.

  3. Cuisine of New Orleans - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_New_Orleans

    Bananas Foster. Bananas Foster—a dessert made from bananas and vanilla ice cream, with a sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur; often served as a flambé; created in 1951 by Paul Blangé at Brennan's restaurant in New Orleans [44]

  4. List of American desserts - Wikipedia

    en.wikipedia.org/wiki/List_of_American_desserts

    Bananas Foster; Banana pudding; Bean pie; Black and white cookies; Black bottom pie; Blackberry pie; Blackout cake; Blondie; Blueberry pie; Boston cream doughnut; Boston cream pie [1] Butter mochi; Bumbleberry pie; Buttermilk pie

  5. Think You Can't Bake? These 103 Easy Dessert Recipes Will ...

    www.aol.com/think-cant-bake-101-easy-182900156.html

    There's no debate that there's nothing better than a homemade dessert to make any occasion feel ... pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free ...

  6. Bananas Foster over Puff Pastry Recipe - AOL

    www.aol.com/food/recipes/bananas-foster-over...

    1. Heat the oven to 425°F. 2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into a 9-inch circle. Place the pastry circle onto a baking sheet.

  7. These 90 Desserts Prove There's So Much More To ... - AOL

    www.aol.com/90-desserts-prove-theres-much...

    These cookie cups are WAY better than an apple ... pecan pie a run for its money. A simple press-in crust and a quick, corn syrup-free (!!!) topping makes for a seriously decadent no-fuss dessert ...

  8. Flambé - Wikipedia

    en.wikipedia.org/wiki/Flambé

    Flambéing reduces the alcohol content of the food modestly. In one experimental model, about 25% of the alcohol was boiled off. The effects of the flames are also modest: although the temperature within the flame may be quite high (over 500 °C), the temperature at the surface of the pan is lower than that required for a Maillard browning reaction or for caramelization.

  9. As a playful nod to “The French Chef” herself, there’s a scene in which Elizabeth demonstrates how to make bananas Foster flambé while explaining the rules of combustion.