Chocolate Banana Fried Won-tons with Boozy Caramel Sauce

chocolate banana wontonsIngredients:

For Won-tons:
2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package won-ton wrappers
oil for frying

For Boozy Caramel Sauce:
½ cup butter or margarine
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Sabra Orange Brandy), optional
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Directions:

To make the filling:

Place the bananas, chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the won-ton skins as you handle them. It will also change the texture of the filling – you will not have pockets of melted chocolate in the won-tons.

To make the won-tons:

Separate and place the won-ton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the centre of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the won-ton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.

Fry the won-tons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the won-tons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate.

To make the sauce:

Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.

To serve:

Serve the won-tons warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Banana Orange Cranberry Bread

Cranberry Orange Banana BreadThis is a good use of a few leftover items hanging around your kitchen: Cranberry sauce, bananas and an orange! In fact, when you start to see your bananas heading south, stick them in the freezer for when you wish to make banana bread at a later date, as you’re gonna need the dark overly-ripe ones for the recipe! The original recipe makes 2 – 9×5 inch loaves.

Ingredients:

1 cup white sugar
1 cup shortening
3 eggs
3 mashed bananas (very ripe)
1 orange, peeled and mashed
1 cup cranberry sauce
½ cup milk (you can use soy or water as well)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup chopped walnuts (or nut of choice)

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, orange, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.