Banoffee…easy as 123! โ˜๏ธโœŒ๏ธ๐Ÿ‘Œ

Craving for Banoffee pie? Just add a few more pesos to your budget, you can now make your favorite dessert at home! Head to your kitchen and make not just a slice but a whole pie for you and your family to enjoy! Nomnomnom!๐Ÿ˜‹

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You’ll need:

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter
1 can condensed milk
Ripe bananas (lakatan)
Whipping cream
Chocolate bar shavings for topping

Here’s how:

1. Base: Melt butter in a pan or microwave oven. Set aside. In a bowl, mix together graham cracker crumbs and sugar. Stir in butter, mix using a spoon. Press crumb mixture on a pie plate or any deep dish. Bake for 10 mins at 350F. ๐Ÿ•™

2. Toffee caramel: Melt the butter and sugar into a non-stick saucepan over low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel. Set aside.

3. To Assemble: Slice the bananas, arrange on top of base.

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Spread the caramel over the bananas, cool and then chill for about 1 hour, until firm or until ready to serve.

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Spoon whipped cream on top. Decorate with the remaining bananas and finish with the grated chocolate.

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Elaine’s tips:
1. Make sure you boil the condensed milk for at least 1 minute to make a perfect caramel.
2. For perfect whipped cream every time: Make sure the cream is very cold. If you have time, chill the whisk (or beaters) and bowl in the freezer for about 15 minutes. This will help the cream whip quickly and will increase its volume.

Holidays and other special occasions are the perfect time to make fool-proof desserts. This recipe is simple but the taste is festive and delicious. When are you planning to make yours? Leave a comment below, I would love to know. ๐Ÿ’‹

Pink, Yellow and Bleu!

๐ŸŽต๐ŸŽถ I love the colors of Christmas time- red, green, blue, yellow and white. I love the colors of Christmas time…they make my day so happy and bright! ๐ŸŽ„๐ŸŽ…๐ŸŽ๐ŸŽต๐ŸŽถ

An excerpt from one of the Christmas songs I grew up with, sung by my cousin Carissa Ching and composed by my Uncle Greg Ching, entitled Colors of Christmas from the album Smile in Every Prayer, produced and released some 20 years ago! โค๏ธ๐Ÿ’š๐Ÿ’™๐Ÿ’›

Colors of Christmas- they are bright, happy and yummy!…yes yummy!!! I see pink, yellow and blue..in the pursuit of delicousness, we can call it bleu! These are the colors of my Chicken Cordon Bleu ๐Ÿ’—๐Ÿ’›๐Ÿ’™

Chicken Cordon Bleu may sound complicated to do, but believe me…it’s not true! These fried breaded chicken breasts wrapped around a slice of ham and cheese is a great entrรฉe to your Christmas lunch or dinner menu!

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It’s so easy! Here’s how:

Pound/ flatten whole chicken breast fillet to 1/4 inch thick or cut breast into half- if you want thicker chicken portions. Season with salt and pepper to taste. Put cooked sweet ham and cheese slices on top and roll. Secure with a toothpick. Roll into flour, egg (seasoned with salt and pepper) and Japanese breadcrumbs. Repeat process if neccessary until chicken is fully coated.

Fry using a deep pan with cover. Make sure oil is hot enough before putting the chicken roll in. Then put fire in low heat and cover. Roll/flip chicken once in a while to make sure it is cooked through evenly. Breadcrumbs are easily browned/burned so you should watch closely to check.

Slice just before serving. Top with catsup, creamy white sauce or mushroom gravy! ๐Ÿ˜‹

White sauce: Melt together 1 stick of butter and 1 all purpose cream plus salt and white pepper to taste. If you want a cheesy sauce, add grated cheese (omit salt and pepper) and mix using a wire whisk.

Mushroom gravy: Melt 1/2 stick of butter, add 1 can of sliced button mushrooms including brine, 1 chicken cube and all purpose cream.

Drizzle sauce right before serving or serve on a separate bowl. Enjoy!!! ๐Ÿ˜‹

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Elaine’s tip: Let chicken cool before slicing to avoid cheese oozing out of each slice. Use a serrated knife and carefully do a sawing motion when slicing to avoid deforming the roll.