MAY 2010 RECIPE

FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

CREAMED BANANAS IN PUFF PASTRY SHELLS

This Rocky Mountain Lodge & Cabins original recipe won 1st place in the dessert category in a Pepperidge Farm Recipe Contest in February 2010, and is featured on their website

Creamed Bananas in Puffed Pastry Shells

  • 1 package Pepperidge Farm Puff Pastry Shells
  • Vanilla Cream Sauce
  • 3 ripe (not overripe) bananas
  • chocolate syrup
CREAM SAUCE
  • Tbsp. flour
  • Tbsp. vanilla extract
  • 2 egg yolks
  • 1 cup whipping cream
  • cup sugar
  • 1 heaping scoop French Vanilla Ice Cream
In separate small bowl, whisk together flour, egg yolks and vanilla extract; set aside. In small saucepan combine whipping cream and sugar and bring to low boil. Pour a small amount into flour and egg mixture while stirring constantly. Pour egg mixture into saucepan and bring back boiling. Boil on low about 2 minutes, until thickened; remove from heat and stir in vanilla ice cream. Stir until blended. Refrigerate until chilled, at least 4 hours.

PUFF PASTRY SHELLS:

Prepare Puff Pastry Shells according to the package directions. Carefully remove tops and scrape out inside dough, discarding. Set shells aside.

ASSEMBLY:

When ready to serve, chop bananas and mix in with sauce. Spoon into puffed pastry shells and drizzle with chocolate.

Serves 6

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