Banana Caramel Custard




1 1/4 cups granulated sugar, divided

2 medium-size slightly overripe bananas, peeled and cut into pieces

8 large eggs

2 (12 ounce) cans evaporated milk

2 teaspoons pure vanilla extract

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

Strawberries (optional)



Fill a roasting pan or a 13 x 9-inch baking pan half full of hot tap

water and place on an oven rack in the center of the oven. Preheat

the oven to 350 degrees F.



In a small heavy saucepan, heat 1/2 cup of the sugar over medium heat

for about 5 minutes, swirling the pan occasionally until the sugar

has melted and turns golden brown. Watch the sugar carefully after it

liquefies. If it gets too dark, it will taste burned. Immediately

pour the mixture into a 9 x 5-inch loaf pan so the sugar (caramel)

covers the bottom of the pan completely.



In a large bowl, beat the banana and remaining 3/4 cup sugar with an

electric mixer on high speed until completely liquefied with no

lumps. Or process in a food processor. Beat in the eggs until well

blended. (If using a food processor, scrape the mixture into a large

bowl.) Add the evaporated milk, vanilla extract, nutmeg and salt.

Beat with a mixer on low speed or stir just until blended. Pour the

mixture into the loaf pan. (Don't worry if the caramel cracks.)



Carefully place the baking pan in the center of the pan of hot water.

Bake for 1 hour and 15 to 20 minutes, or until a knife inserted near

the center comes out clean and the top is browned. Remove the pan

from the water and set on a wire rack to cool completely. When

cooled, cover and refrigerate for at least 8 hours.



To serve, run a thin knife around the inside edges of the custard.

Invert a serving plate over the pan. Invert the pan and plate

together. Lift the pan and allow the syrup to run onto the plate.

Serve right away or cover loosely with plastic wrap and refrigerate

until ready to serve. Cut into 10 slices.

60 Second Chocolate Mousse




1 c Chocolate chips

1 c Heavy cream

1 Egg

Whipped cream

1 ts Vanilla



Place chocolate; egg, and flavoring in blender and chop.



Heat cream until small bubbles appear at edge. Do not boil. With

machine running, pour in hot cream.



Blend until chocolate is melted and mixture is smooth. Pour into

dessert dishes and cover with plastic and chill.



Serve with whipped cream dollops.

Chocolate Chunk Coffee Cake




Topping:

10 ounces semisweet chocolate, coarsely chopped

3/4 cup chopped walnuts

2/3 cup sugar

Cake:

3/4 cup butter or margarine, softened

1-1/4 cups sugar

3 eggs

1-1/2 cups sour cream

2 teaspoons vanilla

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt



Preheat oven to 350�F. Grease a 10-inch tube pan.



In small bowl, combine topping ingredients; set aside.

Beat butter and sugar in large bowl until light and fluffy. Beat in

eggs, sour

cream and vanilla until well mixed. Combine flour, baking powder,

baking soda

and salt in bowl. On low speed, add flour mixture to batter, beating

until

smooth. Spoon 1/2 (about 2 cups) of the batter into prepared pan,

spreading

evenly. Sprinkle with 1/3 of the topping (scant 1 cup). Repeat

layering 2 more

times.



Bake 55 to 65 minutes or until a wooden pick inserted in center comes

out

clean. Cool in pan on wire rack for 20 minutes. Remove from pan.



Makes 12 servings



Note: For better mixing results, have all your ingredients at room

temperature.