Red Bean Banana Dip for Cinco de Mayo Birthdays May 5, 2015

Filed Under: Chili seasoning - Sue Fuirst @ 10:05 pm
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red bean banana dip


1 Tb olive oil

½ medium onion, finely diced

2 garlic cloves, minced or pressed in a garlic press

2 teaspoons Basics Fuirst Chili Seasoning

1 can red beans, rinsed and drained

2 very ripe bananas, mashed

1/2 small can green chilies

Heat the oilive oil in a small saucepan over medium heat.  Add the onions and garlic and saute until translucent.  Stir in Basics Fuirst Chili Seasoning.  Add red beans to pan and mash with a fork or masher. Alternately, place in bowl of food processor and pulse to a paste.  Return to pan, add mashed bananas and green chilies and mash together.  Thin with water to aid mashing.  Adjust seasoning.

Serve warm with tortilla chips.

My T Fine and bread pudding on a snowy weekend February 8, 2013

Filed Under: food chatter - Sue Fuirst @ 7:08 pm
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I had a completely different blog post set for today, but a big snowfall puts me in the mind for warm baked goods.  Something with a bit of a goo factor.  My first plan was to prepare a box of My-T-Fine chocolate pudding – a childhood favorite and still my mother’s go-to dessert.  I keep a box of shelf stable whole milk around for emergencies such as this one.  Next, I started the yeast dough for a batch of cinnamon rolls.  This is a treat I’ve never made from scratch and I’m excited to have the weekend to experiment.  I think my family is more excited.  But, as my friends all know, my chosen dessert for a winter time indulgence is bread pudding.  I picked up a challah and lots of eggs this morning just in case the need arises.  Attached is the recipe just in case anyone else needs the comfort.

Banana and Chocolate Bread Pudding

1 loaf challah, cut into 1” cubes

3 cups heavy cream or half & half (whole milk works too in a pinch)

1 Tb vanilla

6 large eggs plus 2 large egg yolks

1 ¼ cups sugar

1 cup semi sweet chocolate chips

2 ripe bananas, cut into ½ inch quarters

Preheat oven to 350°.

Place challah, chocolate chips and bananas in a large bowl.  Mix gently.

With an electric mixer or whisk, beat eggs until foamy.  Add sugar and mix until thicker and pale yellow.   Slowly pour in cream and vanilla.  Beat to combine. This is your custard.  Pour the custard into the bowl with the challah. Let sit for 15 minutes so bread can absorb liquid.

Pour into a greased 9×12 pyrex.

Bake for 40 minutes until custard is set.  Serve warm or at room temperature.