Jemput Jumput (Indonesian Banana Fritters)

(From Allrecipes.com)

Prep Time: 10 MinutesCook Time: 15 Minutes
Ready In: 25 MinutesYields: 18 servings

INGREDIENTS:
5/8 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6 ripe bananas
3 tablespoons white sugar
oil for frying

DIRECTIONS:
1.Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).

2.Sift the flour, salt, and baking powder into a medium bowl.

3.In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.

4.Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

Pumpkin Bars

INGREDIENTS
2 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
1 cup chopped walnuts
2 teaspoons baking powder
2 teaspoons salt
2 teaspoons ground cinnamon
4 eggs
2 cups canned pumpkin
2 teaspoons baking soda

DIRECTIONS
1. Preheat oven to 350 degrees F. Grease two 9 x 13 pans.
2. Mix all ingredients until well blended.
3. Bake for 25 minutes. Cool and frost bars with Cream Cheese Frosting.

Beach Cake a la Jeanette
(kind of like blonde brownies, with a creamy topping baked right in.)



2 cups pecans, chopped
1 box yellow cake mix
1 stick butter
1 box confectioner's sugar
3 eggs
8 oz cream cheese

Mix together pecans, cake mix, melted butter, & 1 egg. Press into a 9X 13" cake pan. Mix together sugar, 2 eggs, and cream cheese. Pour over 1st mixture. Bake @ 350" for 40-60 minutes or until golden brown.

Skinny Ice Cream Sandwiches

Actually, I kind of hesitated putting "skinny" in the title, because I know how people are. they read "skinny" or "diet" or "fat free" or "low calorie" and automatically don't want to try the dish. That's not the case with this recipe, though -- these ice cream sandwiches are so good, I fooled the kids into thinking they were really ice cream sandwiches. I had to eat two of them because I was so amazed that they tasted *just* like ice cream sandwiches! Shhh... don't tell anyone they're diet.

1 box chocolate graham crackers
1 tub Cool Whip Free (or light, but free works.)

Line a baking sheet with wax paper, then "tile" the surface with chocolate graham cracker sheets (don't break them apart.) Slather the Cool Whip on each cracker thickly, about an inch thick. Top with another cracker, then freeze for at least an hour. Enjoy, knowing that you're not breaking your diet.

Major plus -- if you use the cinnamon graham crackers, instead, it almost tastes like the fried ice cream you get at Mexican restaurants.

FLAN

1 recipe caramel (see following recipe)

6 large eggs

6 large egg yolks

1 14-oz can sweetened condensed milk

2 tsp vanilla extract

2 cups milk

2 cups half-and-half

1 vanilla bean

1. Prepare caramel and coat a 9 inch round cake pan.

2. Preheat oven to 325*

3. In a large mixing bowl, gently whisk together the eggs, yolks, sweetened condensed milk, and vanilla extract. (Avoid incorporating air as happens when you whisk more briskly.)

4. Pour the milk and half-and-half into a medium saucepan. Split vanilla bean lengthwise and, using the tip of a pairing knife, scrape the black seeds into the milk. Add the bean also and bring the milk to a boil. Remove the saucepan from the heat.

5. Gradually, pour the hot milk into the egg mixture, whisking constantly. Pass the milk and egg mixture through a strainer into the caramel-coated cake pan. Place the cake pan inside a large roasting pan and carefully pour hot tap water into the larger pan until it reaches halfway up the sides of the flan pan.

6. Bake for 1 hour and 10 minutes, until the center just feels firm when pressed with a finger. Set aside to cool in the pan of water, then remove from water bath, cover with plastic wrap, and refrigerate at least 4 hours or overnight.

7. To serve, run a knife along the inside edge of the pan and gently press the center of the bottom to loosen. Cover pan with aplatter, invert, and lift the pan off the flan. Cut the flan in wedges and serve topped with cold caramel.

CARAMEL

2 cups sugar
1 1/4 cups water

1. Have ready a 9-inch round cake pan. Combine the sugar and 1/2 cup of the water in a medium saucepan. Cook over moderate heat, swirling the pan occasionally, until the color is darm brown and the mixture has a distinctive fragrance of caramel, about 15 minutes. Use a pastry brush dipped in cold water to wash down any sugar granules from the pot's sides. Pour enough of the hot caramel into a 9-inch round cake pan to coat the bottom and sides. Swirl to coat evenly.

2. Slowly and carefully add the remaining 3/4 cup water to the caramel in the saucepan. Bring to a aboul and cook over moderate heat u ntil the caramel dissolves, about 5 minutes. Occasionally stir and brush down the sides with the pastry brush dipped in cold water to prevent crystallization. Set this caramel sauce aside to cool and then chill until serving time.