Easy Cranberry and Apple Cake (Ina Garten)

Ingredients

• 12 ounces fresh cranberries, rinsed and picked over for stems
• 1 Granny Smith apple, peeled, cored, and diced
• 1/2 cup light brown sugar, lightly packed
• 1 tablespoon grated orange zest (2 oranges)
• 1/4 cup freshly squeezed orange juice
• 1 1/8 teaspoons ground cinnamon, divided
• 2 extra-large eggs, at room temperature
• 1 cup plus 1 tablespoon granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• 1/4 cup sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.
Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

Texas Blueberry Shortcake

Recipe From Will Packwood, Emilia’s, Austin

Blueberries
2 pints blueberries, preferably Texas-grown
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/4 cup Grand Marnier
1/2 cup strawberry preserves

Pick through and wash berries and dry on a clean kitchen towel. In a mixing bowl, combine berries, sugar, vanilla extract, and Grand Marnier. Let macerate for 20 to 30 minutes. Drain berries and refrigerate. Reserve liquid.

When ready to assemble the shortcakes, mix enough of the reserved liquid with the strawberry preserves to make them a bit thinner but not runny and set aside.

Shortcake
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons sugar
1 tablespoon baking powder
4 tablespoons cold unsalted butter, cut into walnut-sized pieces
3/4 cup cold whole milk

Preheat oven to 425 degrees. In a mixing bowl, combine flour, salt, 2 tablespoons of the sugar, and baking powder. Cut butter into dry ingredients until it is broken uniformly into pieces the size of small peas. Add milk, stirring with a fork to combine. Form into a firm ball with your floured hands. On a floured surface, roll dough into an 8-inch-diameter circle. With a cookie cutter, cut out 10 circles about 2 inches in diameter. Place shortcakes, with sides touching, on an ungreased baking sheet and sprinkle with remaining sugar. Bake until golden-brown, about 10 minutes. Let cool.

Citrus Vanilla Cream
1/2 pint heavy cream or whipping cream
2 tablespoons sugar
2 tablespoons Grand Marnier
1 tablespoon orange zest
1 tablespoon lemon zest
1/2 teaspoon vanilla extract

In a large stainless-steel bowl, whip cream until soft peaks form. Add sugar, Grand Marnier, orange zest, lemon zest, and vanilla extract. Continue whipping until stiff peaks form.

To assemble, cut each shortcake in half horizontally, like a bagel. Put a shortcake half on a plate. Spread a dollop of strawberry preserve mixture on it, spoon on about a tablespoon of blueberries, and top with whipped cream. Put another shortcake half on top and repeat the process. Serves 10.

Oatmeal Cranberry White Choc Chunk Cookies

2/3 c butter, soft
2/3 c brown sugar
2 large eggs
1.5 c flour
1.5 c old fashioned oats
1 t baking soda
1/2 t salt
6 oz Craisins
2/3 c white choc chips

Heat over to 375.  Using mixer, beat butter and sugar in med bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt into separate bowl.  Add to buter mixture in portions, mixing well after each addition.  Stir in craisins and chocolate chips.  Drop by rounded teaspoonfulls onto ungreased cookie sheets.  Bake 10-12 mins or until golden.  Cool.  MAKES 30 COOKIES.

Vitamix Green Ice Cream

Grape Juice concentrate – 100% juice

½ scoop protein powder

spinach

frozen banana

frozen pineapple

Awesome BEAN Oatmeal Raisin Cookies

 I learned about cooking Bean Cookies: make sure your beans are done and soft (if you buy a can from the store then you won’t have to worry about this.  I made mine from a bag of dried white beans).  Make sure you rinse your beans until the water is clear (even if you use canned beans).   Mash or puree them until they are the consistency of creamed butter – too dry?  Add some extra water. 

After you make the recipe and are putting the dough on the cookie sheet, make sure you press the cookies down.  They don’t melt into nice circles like chocolate chip cookies with butter, so you have to press them down with a fork.  The form they take on the sheet before baking is about what you get when they are cooked.  Now the recipe:

3/4 Cup White Beans (mashed or puree)                       

3/4 Cup Brown Sugar (Agave, molasses)

1/2 Cup Granulated Sugar (Xylitol, Stevia)

1 Egg 

1 tsp Vanilla 

1 Cup Whole Wheat Flour (grind some wheat berries!)

3 Cups Rolled Oats (use more of your food storage!)

1 tsp Salt

1/2 tsp Baking Soda

1/2 Cup Raisins (opt)

Preheat oven to 350.  Beat mashed white beans, brown sugar, granulated sugar, egg and vanilla until smooth and creamy.  Combine remaining ingredients in a separate bowl and mix together.  Add to bean and sugar mixture; mix well.  Drop onto greased cookie sheet.  Press with fork.  Bake at 350 for 10 minutes.  Cool on cookie sheet for 5 minutes then transfer to wire rack and cool completely.

Yield: 25 large cookies

Opt: Nuts, coconut, raisins, and/or chocolate chips may be added with dry ingredients

Chocolate Chip Cookies without butter, egg or shortening

1 cup whole wheat flour
1 cup unbleached flour
3/4 cup carob or choc chips
1/2 cup canola oil
1/2 cup chopped walnuts or pecans
3/4 cup maple syrup
1 tsp vanilla extract
1/2 cup Vanilla Rice Dream
1 Tablespoon baking powder

-Preheat oven to 350 degrees F.
-Mix all ingredients in a large bowl.
-Drop by spoonfuls onto a lightly oiled cookie sheet (I use parchment paper instead).
-Bake for 10 - 20 minutes (depending on size) until edges begin to brown.

Sponge Cake [Rachel Allen]

SERVES 6–8 / VEGETARIAN
This is a classic sponge cake, made all the more gorgeous with the rhubarb cream filling. Also try filling it with raspberry jam and whipped cream, sliced strawberries and whipped cream, or with fresh, hand-picked blackberries and cream. This is perfect for Father’s or Mother’s Day (that’s a hint, boys!) or, of course, as a birthday cake.
Preheat the oven to 350°F (180°C). Grease and flour the sides of two 8-inch cake pans, and line the bases with discs of wax paper.
Cream the butter until soft, then gradually add the sugar, and beat until light and fluffy. Add the eggs one by one, beating well all the time. Sift the flour and baking powder, and stir in gently, then stir in the milk until just combined.
Divide the mixture between the two pans, hollowing it slightly in the center, so that it will be flat on top when cooked. Bake for 20–25 minutes, or until the center of the cake springs back when you push it gently. Turn out onto a wire rack and allow it to cool. (Place the cake that will become the top layer on its base so that the top isn’t marked by the cooling rack.)
Meanwhile, place the sliced rhubarb, sugar and water in a saucepan, cover and cook over a gentle heat for about 10 minutes, until the rhubarb is soft. Take off the lid and boil while stirring until it is thick. Pour into a bowl and allow to cool. Whip the cream until it forms soft peaks, then fold in the rhubarb. Sandwich the cakes with the rhubarb cream and sprinkle with sifted confectioners’ or superfine sugar.

Easiest Lemon Cookies [Rachel Allen]

MAKES ABOUT 25 / VEGETARIAN

These are incredibly simple and gorgeous cookies. Do make sure that the butter you use is nice and soft. The cookies can be cut into any kind of shape, such as hearts for Valentine’s Day, numbers for a birthday party or little holly leaves or Christmas trees during the festive season.

11/2 c (6 oz) all-purpose flour
Finely grated zest of 1 lemon
8 tbsp (1 stick) butter, softened
1/4 c (2 oz) superfine sugar

Preheat the oven to 350°F (180°C). Put the flour and lemon zest into a mixing bowl, rub in the soft butter, add the sugar and bring the whole mixture together to form a stiff dough. Do not add any water.

Roll the dough out to a thickness of about 1/4 inch and cut into shapes. Transfer carefully to a baking sheet and bake in the oven for 6–10 minutes until they are pale golden. Cool on a wire rack.

HANDY TIP
I quite often roll out this dough between two sheets of plastic wrap, as I do for pastry. Chill the slightly flattened piece of dough before rolling out and then
the butter does not stick to the plastic.

Berry Crisp

4c fresh berries
1/3 c sugar
1/4 t lemon zest

3/4c flour
1/4c rolled oats
1/3c packed brown sugar
1/4t cinnamon
5T unslated butter

375 oven.  lightly butter 1 qt baking dish.  Mix berries sugar and zest in dish and spread in even layer.  Mix flour, oats, brown sugar, cnnamon in bowl.  Cut in butter and wor until crumbly.  Sprinkle topping evenly over berries.  Bake 30-40 mins.  Serve warm.

Cookies 1-2-3

1-2-3 SHORTBREAD COOKIE RATIO: 1 part fat: 2 parts sugar: 3 parts flour
If you’re ready to dive into the world of baking ratios, Ruhlman’s 1-2-3 cookie dough (the
ratio is by weight) is the logical place to start. “The dough is easy to remember, easy to
make, and allows you to make one cookie or three dozen ” he says. In fact, he calls this
product of this dough “the essence-of-a-cookie” cookie: “One you know this dough, you
really see how cookies work.”

On its own, the combination of one part fat, two parts sugar, and three parts flour bakes
up into a crisp, buttery shortbread with just a hint of sweetness. It’s the kind of cookie
that’s perfect with tea, or as an after-dinner treat for an adult crowd who appreciates its
sophistication. But the real genius of this dough is its simplicity: Because the flavors are so
basic, the cookie can be endlessly modified. Doing one of three things-changing the flavor,
swapping an ingredient or altering the proportion of flour-will net a different result, giving
you literally hundreds of different cookies options.

Where to begin? Add almond or vanilla extract. Try brown sugar in place of white. Swirl in
a dollop of peanut butter. Throw in nuts, chocolate chips, or dried fruit. Sprinkle in some
cinnamon or nutmeg. Experiment with eggs and baking powder-they’ll give the cookie a
lighter crumb. Don’t be afraid to try new combinations, Ruhlman says.

But if you’re going to stick close to the original ratio, he advises would-be bakers to pay
attention to the quality of your ingredients, especially the butter. “If you want to splurge
on Plugra, it’s going to be a better cookie, ” he says, “but I think the most important part
is to use fresh butter. Butter has a tendency to pick up odors from the refrigerator, so you
want a clean, fresh-tasting butter.”

After that, whipping up these cookies is as simple as one, two, three.
From RATIO: THE SIMPLE CODES BEHIND THE CRAFT OF EVERYDAY COOKING by Michael Ruhlman. Copyright 2009 by Ruhlman. Reprinted by permission of Scribner, a Division of
Simon & Schuster, Inc.

Red Velvet Cupcakes

Recipe courtesy Terri Wahl

For another by Paula Deen go here

Prep Time:50 min

Inactive Prep Time:30 min

Cook Time:55 min

Level:Easy

Serves:16 cupcakes

Ingredients

For the cupcakes:

• 15 1/2 ounces all-purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 13 ounces granulated sugar
• 1 1/4 cups buttermilk
• 3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

• 1 1/4 teaspoons vinegar (white or apple cider can both work)
• 1 1/4 teaspoons vanilla extract
• 1/8 cup water

For the cream cheese frosting:

• 1 1/2 pounds cream cheese, room temperature
• 1 pound butter, room temperature
• 2 pounds powdered sugar, sifted
• 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes with the cream cheese frosting.

Chocolate Meringue Cookies

3 egg whites
1 c 10x sugar
1/2 c saltines
1 c saltines
1 c chocolate chips (melted)

beat egg whites tp stoff mpt dru  Add in sugar, spoon in saltines, add chocolate.  Cook 12 mins at 340 on greased cookie sheets.

Sugar Cookies (Real Simple)

Makes 36 medium cookies Hands-On Time: 25m Total Time: 1hr 15m Note: Total time includes cooling time

Ingredients

• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the work surface
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Coarse sanding sugar or turbinado sugar (optional)

Directions

1. Heat oven to 350° F. In a large bowl, whisk together the flour, baking soda, and salt.
2. Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes. Beat in the vanilla.
3. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be stiff). Shape into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
4. On a floured surface, roll the dough to ¼ inch thick. Using cookie cutters, cut into shapes. Place on parchment-lined baking sheets, spacing them 1½ inches apart. Sprinkle with the sanding sugar, if using.
5. Bake until just beginning to brown at the edges, 10 to 12 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
6. Store in an airtight container at room temperature for up to 1 week.

Banana Crisp

Serve with yogurt or ice cream.
Serves 4-6.

4 large firm ripe bananas
1T lime or lemon juice
grated nutmeg
1t grated lime or orange rind
3T brown sugar

Topping:
1/2 c flour or mix of flour and oatmeal
1/4 c brown sugar
1/4 c butter (1/2 stick) COLD

400 oven.  Butter a 9" pie pan or shallow baking dish.  Peel bananas and slice on diagonal in 1/4" ovals.  Arrange in single overlapping layer and sprinkle with juice, nutmeg, rind and sugar.  Make topping by mixing ingreds in a bowl to coarse crumbs.  Sprinkle evenly over bananas.  Bake until juices are bubbly and topping is crisp and brown, about 20 mins.

Fresh Lime Pie

Makes 8-9" pie

Graham Cracker Crust:
2c crumbs (about 11 crackers) or other crisp cookie crumbs
2T sugar
1/2 c (1 stick) butter, melted

Filling:
14oz can sweetened condensed milk
1/2 c fresh lime juice (about 6 small limes)
Grated rind of 1 lime (1t)
2 eggs, separated
1/2 t vanilla
1 T sugar

325 oven. Crush crackers in zip lock bag. Put in bowl with sugar ane melted butter. Pres into pie pan and chill 15 mins. Bake til firm and crisp (about 10 mins). To make filling, whisk milk, lime juice, rind in a bowl til blended. Add egg yolks and vailla and beat until smooth and thick. In separate bowl, beat whites til they hold soft peaks. Sprinke sugar on whties and continue beating til stiff. Fold into lime mixture and turn into pie shell. Bake until filling is set about 15 mins. Cool.

Vitamix Ice Cream

Yield: 3 1/2 cups (840 mL)
Speed: Variable to High
Time: 30 to 60 seconds

Ingredients
1 cup (240 ml) skim, 1% or 2% milk
1 pound (450 g) frozen unsweetened strawberries
1/3-1/2 cup (66-100 g) sugar or other sweetener to taste
1/2 teaspoon vanilla flavoring

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding a cup of frozen ice cubes. Process until smooth.

Glorious Sponge Cake

Ingredients:

6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract

1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt

Directions:

1.	How to Guide to Sponge Cakes. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2.	In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3.	Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

2 Egg Sponge Cake

2 egg yolks
2/3 c. cold water
1 1/4 c. sugar
1 1/2 c. flour
1/4 tsp. cream of tartar
1 tsp. lemon extract
2 egg whites

Beat egg yolks and cold water until they make 1 quart in volume. Keep beating and slowly add sugar, beat for 8 more minutes. Continue beating and add in flour, cream of tartar and lemon extract. In a separate bowl beat egg whites, until stiff. Fold into other mixture. Pour into sponge cake and bake at 350 degrees for about 45 minutes.

Chocolate Sponge Cake Cut Outs

Makes 10 to 12 servings

Butter or cooking spray
6 eggs, separated
3/4 teaspoon cream of tartar
2/3 cup sugar, divided
1 teaspoon vanilla
1/2 cup unsweetened cocoa (baking cocoa)
1/4 cup all-purpose flour
1/4 teaspoon salt

Filling of your choice (see options list)

Lightly grease or spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

Beating Eggs: In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. To test, rub just a bit of the egg white-sugar mixture between thumb and forefinger to feel if sugar has dissolved. Set aside.

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup sugar and vanilla until blended. In small bowl, stir together cocoa, flour and salt. Sprinkle over reserved beaten whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk and cocoa mixtures into whites. Pour into prepared pan. Gently spread evenly.

Bake in preheated 400° F oven until top of cake springs back when lightly touched with finger, about 10 to 12 minutes. With spatula, loosen cake from sides of pan. Turn out cake by inverting pan over wire rack. Carefully pull waxed paper off bottom of cake. Cool completely.

Using cookie cutters, cut shapes from cooled cake, making sure there are at least 2 of each shape. Spread or top one side of a cake shape with filling ingredients. Cover it with another cake piece of the same shape to make a sandwich. Repeat until all shapes are used.

Tips for beating egg whites:
• When you’re going to beat egg whites, take the eggs out of the refrigerator and carefully separate the yolks and whites (see the next tip). Then, let the whites sit at room temperature about 20 minutes. Warming the whites just enough to take the chill off helps the whites beat up to the best volume.

• Both fat and salt make it hard for egg whites to beat up well. Use an egg separator or a funnel to carefully separate egg whites and yolks so that no fat from the yolk gets into the whites. Use a clean glass or metal bowl for beating because plastic bowls can absorb fat and hold it in their pores. Add salt to the recipe’s dry ingredients or to the yolks, not to the whites.

• Be sure to use the amount of cream of tartar, vinegar or lemon juice called for in the ingredient list. These are all acids. Acids help egg whites to hold air.

• Sugar helps prevent overbeating in egg whites and helps make the foam stable. It’s important to add the sugar slowly, about 1 to 2 tablespoons at a time.

• Test egg whites to see if they’re beaten just right to make a dish puff. Turn off the mixer and tilt the bowl a little. If the egg whites slip and slide, beat a little more and test again. Stop beating when the beaten whites stop slipping and sliding. Don’t let beaten egg whites sit too long. If you do, the air will escape and some of the whites will turn liquid again.

• Try not to overbeat egg whites. Beating too much causes the whites to lose air so a recipe won’t puff as it should. Overbeaten whites also form dry, brittle clumps that don’t mix well with other ingredients.

• When baking, preheat the oven. Use the right size baking dish or pan for the recipe. It’s easier for air-filled whites to climb up a rough surface than a slick one. So, don’t grease the dish unless you also dust (sprinkle) it with a dry ingredient, like sugar, nuts, corn meal or bread crumbs. Place the baking dish on a rack in the lower third of the oven. All these things help the air bubbles to expand and make the recipe rise in volume.

Tips for beating egg yolks:
• It’s hard to overbeat egg yolks. It takes about 3 to 5 minutes of beating with an electric mixer on high speed to beat yolks enough for most recipes. Stop beating when the yolks are thick and they turn a pale lemon-yellow color. Turn off the mixer and lift the beaters a little. If the yolks flow back into the bowl in ribbons, they’re done.
For fillings, choose foods the family likes. Possibilities include:
• ricotta and/or mascarpone cheese and chopped fresh fruit, chopped Maraschino cherries or dried fruit bits
• softened cream cheese or whipped cream cheese and fruit preserves, jam or jelly
• fruit butter, such as apple butter
• fruit-flavored yogurt
• peanut butter and sliced bananas
• softened ice cream and chopped nuts
• softened sherbet or frozen yogurt
• marshmallow fluff with mini chocolate morsels

Crepes

Alton Brown's recipe for 17-22 crepes

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• Butter, for coating the pan
  

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.///Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture.

*Sweet Variation Add 2.5 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

Paula Deen's recipe for 8-10 crepes

• 1 cup all-purpose flour
• Pinch salt
• 1 egg
• 1 egg yolk
• 1 1/2 to 2 cups milk (or more if batter is not runny)
  
• 1 tablespoon melted butter
• 1/2 teaspoon vanilla extract

• nut safe chocolate sauce
• 3 bananas, sliced
• 1 can whipping cream

Sift the flour with the salt into a bowl. Make a well in the center and add the egg and egg yolk. Pour in the milk, slowly, stirring constantly and, when half is added, stir in the melted butter and vanilla. Beat well until smooth. Add the remaining milk, cover and let stand at room temperature for at least 20 minutes before using. The batter should be the consistency of light cream. Heat a well greased 6-inch skillet,. Add 1/4 cup batter. Tip skillet from side to side until batter covers bottom. Cook until the bottom is golden brown, turn and remove to a plate. Repeat with remaining batter. Spread a thin layer of chocolate sauce onto crepe and place banana slices down the center. Roll or fold crepe. Just before serving top with whipped cream.