Coffee Desserts!
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The recipes you find on this page are desserts that are made using Coffee as one of it's ingredients.

Coffee Cookie Recipes
Coffee Cake Recipes
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Spiced Coffee Sponge Cake
4 tablespoons ground 100% Colombian Coffee
3/4 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
3 eggs
1 cup sugar
1 teaspoon vanilla
1/4 cup warm melted butter (Coffee Butter Frosting, recipe follows)

1. Combine coffee and milk in a saucepan, bring to a boil. Steep over low heat for 10 minutes. Strain through several layers of cheesecloth into a measuring cup. There should be 1/2 cup flavored milk. Keep milk warm over low heat.

2. Sift flour, baking powder, salt, cinnamon, nutmeg, cloves. Reserve.

3. In a large bowl, beat eggs for about two minutes at high speed until thick. Slowly add sugar and beat for 4-5 minutes until very light.

4. With a mixer at low speed, slowly beat in flavored milk until just blended. Beat in vanilla. With mixer at low speed or by hand, fold in flour mixture just until blended. Do not overbeat.

5. Gently fold in melted butter.

6. Pour into two greased and floured 8-inch round cake pans. Bake in a preheated 350ƒ oven for 20-25 minutes until cake tester inserted in center comes out clean. Let cool for 10 minutes, then turn out onto racks to cool completely.
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COFFEE BUTTER - FROSTING
1/2 cup brewed hot 100% Colombian Coffee concentrate (1 cup ground coffee to 8 ounces cold water)
1/3 cup sugar
pinch salt
3 egg yolks
1 cup softened butter
1 teaspoon vanilla

Combine coffee, sugar, salt and egg yolks in bowl, beat by hand over simmering water until thickened. Beat by machine until cold. Beat in butter 1 tablespoon at a time, then beat in vanilla until thick enough to spread.
Yield: Enough to fill and frost two 8-inch layers or the top of a 9 / 13 sheetcake.
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TARRATOGA TORTE
Base:
3 egg whites
1 cup of castor sugar
1 teaspoon of baking powder
1 cup of finely chopped pecans or walnuts
2-3 teaspoons of very finely ground coffee (pulverised)
14 Sao biscuits finely crushed
Topping & Filling:
1.5 cups of thick (double) cream
1-2 teaspoons of castor sugar to taste
2-3 tablespoons maple syrup (optional)
1 small block of dark chocolate

Base:
Beat the egg whites until stiff and gradually add the sugar and other ingredients. Preheat oven to 190ÅC and line and grease 20cm cake tin. Spoon the mixture evenly into the tin and cook in the oven for approximately 40 minutes. Cool!
Topping:
Beat the cream until stiff, adding the sugar gradually. If the mixture is not sweet enough for you 3-4 teaspoons of maple syrup may be added.
Decorate:
Place the base on a plate and cover with the cream mixture. Grate dark chocolate generously over the cream and chill for 2 hours before serving. Delish!ƒƒespecially when served with hot coffee!
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LAYERED COFFEE MOUSSE
(Serves 8)
1 cup strong black coffee (cold)
300g/10oz smooth creamed cottage cheese
Half cup of vanilla sugar
1 cup thickened cream, whipped
3 tbspns choc bits or grated chocolate
2 egg whites
8 - 10 savoiardi (sponge finger) biscuits

Blend about one third of the coffee with the creamed cottage cheese and vanilla sugar. Fold in whipped cream and about two thirds of the chocolate. Beat the egg whites until stiff and fold in the coffee/cream/cheese mixture to make a mousse. Pour the remaining coffee into a deep plate and dip each biscuit briefly into the coffee. Spoon about one quarter of the mousse into a glass serving bowl and cover with about half of the biscuits, add the remaining mousse and top with the rest of the biscuits. Sprinkle the top with the remaining chocolate, and serve at once.
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COFFEE FUDGE
(Makes 18)
half a cup black coffee
225gms butter
900gms sugar
one cup condensed milk
50gms sultanas chopped
Put all Ingredients except sultanas into a large saucepan and stir gently over low heat until sugar dissolves. Bring to the boil and stir occasionally, until a teaspoon of fudge dropped into a cup of cold water will form a soft ball. Remove from heat and dip base of pan into cold water for a few minutes to cool contents, then beat with a wooden spoon until the mixture thickens but will just pour from the pan. Quickly mix in the sultanas and pour into a greased pan to a depth of 3 to 5cms. Allow to set and then cut into squares.
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KAHLUA PRUNES
450gms Demerara sugar
half to one cup cold black coffee
450gms pitted prunes
400mls Kahlua
100mls Vodka

Place coffee and Demerara sugar into a saucepan and bring to the boil whilst constantly stirring. Reduce heat and simmer for a further 5 minutes. Add prunes and simmer for about 40 minutes. Remove prunes from liquid and put them into small sterilized jars. In another container add the vodka to the Kahlua, and pour over the prunes, half filling the jars, then top up each jar with the prune syrup and seal the jars. The Kahlua Prunes can be served in a day or two as a delicious dessert, especially with cream or ice cream, or they will keep for some months in the jars.
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CHOCOLATE COFFEE BREAD
for bread machine
"A delicious, sweet, dessert bread for all cappuccino lovers! It's perfect as dessert, or topped with ice cream!
Maple syrup can be substituted for honey in this recipe."
Yields 1 - 1 1/2 pound loaf.
 
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Ready In: 3 Hours 

1 1/3 cups water
1/3 cup cocoa powder
1 1/3 cups bread flour
1 1/3 cups whole wheat flour
3 tablespoons dry milk powder
1 1/2 teaspoons salt
1 1/2 tablespoons honey
2 1/4 teaspoons active dry yeast
1/2 cup semisweet chocolate chips
2 envelopes instant mocha cappuccino mix

Place all ingredients (except chocolate chips and mocha mix) in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.  If your machine has a Fruit setting, add the chocolate chips and mocha mix at the signal, or about 5 minutes before the kneading cycle has finished.
Makes 12 servings
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CHOCOLATE COFFEE CLUSTERS 
4 egg whites
2 1/2 cups brown sugar
1 cup chopped nuts
1/4 cup corn syrup
1/2 cup strong coffee
4 lbs chocolate, chopped
1/4 tsp salt
Butter a 2-quart saucepan. Combine sugar, corn syrup, salt and coffee. Cook on high heat until sugar dissolves and mixture comes to a boil. Stir constantly. Cook to hard ball stage without stirring. Remove from heat. In a large chilled bowl, beat egg whites to stiff peaks stage. Pour the hot syrup into the egg whites (slowly!) while beating at high speed. Once the syrup is added, continue beating until you get soft peaks. Add nuts and beat for another 5 minutes. Let cool down, then cover and put in the freezer. In a double boiler, melt the chocolate. Line several cookie sheets with waxed paper. Remove the other bowl from the freezer. Spoon out a teaspoon of the cold mixture and drop in the melted chocolate. Scoop out and place on the waxed paper. Repeat. When the mixture is used up, you can store the remaining chocolate for another use. Let the candies cool and harden, then store in the refrigerator. 
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CAPPUCCINO MUFFINS
2 cups all purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk, scalded and cooled
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini-chips

Instructions
Grease 12 muffin or 24 mini-muffin cups. Combine dry ingredients. Stir moist ingredients until blended, fold into dry just to combine. Stir in chocolate chips. Spoon into muffin cups, bake 15 to 20 minutes at 375 degrees F. Cool and freeze in a labeled freezer bag.

Yield: 12 muffins or 24 mini-muffins
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Coffee Angel Ring 
Cake
1 cup cake flour
1 1/4 cup confectioner's sugar
12 egg whites
3 tbs coffee crystals
1 1/2 tsp cream of tartar
1/2 tsp salt
1 tsp vanilla extract
1 1/4 cups sugar
Icing
1 tbs coffee crystals
2 tbs hot water
1 1/2 cups confectioner's sugar
Preheat oven to 375F. Sift together flour and confectioner's sugar. In another large bowl, beat egg whites, coffee crystals, cream of tartar and salt until soft peaks form. Beat in vanilla. Continue beating at high speed and slowly add sugar (2 tbs at a time). Beat until sugar is dissolved and you have stiff peaks. Fold in flour mixture until just blended. Pour batter into an ungreased 10-inch tube pan. Bake for 35-40 minutes, then let cool.
For the icing, dissolve coffee crystals in hot water, then stir into confectioner's sugar until smooth. Spread on cooled cake, and serve.
Serves 16
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POTS AU CHOCOLATE
  50 g dark chocolate
75 ml double cream
100 ml milk
2 tbs milk
4 tbs sugar
1 tsp instant coffee
2 egg yolks
1 whole egg
In a double boiler, melt the chocolate. In another saucepan, heat the cream, 100ml of milk, and half the sugar until just boiling. In a little bowl, dissolve the coffee crystals in the 2 tbs of milk. Mix the coffee and chocolate into the milk mixture.
Beat the egg yolks with the whole egg and the last 2 tbs of sugar. Add the chocolate mixture and whisk thoroughly. Pour into ramekin dishes (3) and set in a pan of water. Cover with foil and bake for 20-25 minutes at 325F. Remove, uncover and let cool. Chill overnight and then serve with whipped cream.
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Espresso Cheesecake
Serves: 20
1 1/2 cups graham-cracker crumbs
2 teaspoons almond extract
6 tablespoons butter or margarine (3/4 stick), softened
1 8-ounce package semisweet-chocolate squares
4 8-ounce packages cream cheese, softened
3 eggs
2/3 cup sugar
1/3 cup milk
2 teaspoons instant espresso-coffee powder
Prepare early in the day or a day ahead

1. In a 9- by 3-inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside.

2. Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula.

3. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled.

4. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists.
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ESPRESSO CARROT CAKE
Ingredients for the cake:

2 cups sugar
2 cups flour (all purpose)
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons powdered cinnamon
1/2 teaspoon powdered allspice
4 eggs
1 cup oil
1 cup pecans (after being chopped in a food processor)
4 cups carrots (after being chopped in a food processor)
1/2 cup raisins
1 shot espresso
Ingredients for the frosting (frosting is optional):

1 package of cream cheese
4 cups powdered sugar
1 teaspoon vanilla

Chop the carrots and pecans in a food processor, set them to the side. Mix the dry ingredients in a large bowl, set that to the side. Pull the shot of espresso, set it to the side. Oil and lightly flour a 13x9 inch pan; set it to the side. Preheat the oven to 350ºF.

In a small bowl, beat the eggs and add the espresso. Add the oil and egg mixture to the dry ingredients, then mix in the carrots. Use the electric mixer on medium speed to blend well. When this is well blended, set the electric mixer aside. Use a spoon to fold in the pecans and raisins.

Pour the cake batter into the cake pan.
Bake the cake for one hour.

Prepare the Frosting:

Put two cups of powdered sugar into a mixing bowl. Open the package of cream cheese, then cut it into cubes. Put this into the microwave for one minute, high heat. This will soften the cream cheese so that you can blend it with the powdered sugar. Add the vanilla. Use the electric mixer to make the frosting smooth. Once this half of the frosting is well blended, add two more cups of powdered sugar.
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COFFEE LAYER CAKE
2 cups butter/soft magarine
500g granulated sugar (1 lb)
4 eggs
4 cups flour
2 teaspoon baking powder
4 teaspoon instant coffee
6 tablespoon milk
Cream butter and sugar until light and fluffy. Add eggs one at a time with a tablespoon of flour and beat well.
Sift the flour, baking powder and coffee.
Fold dry ingredients into creamed mixture, alternately with milk. Pour into two large tins and spread evenly.
Bake at 190 C or 375 F for 35-40 minutes until firm. Serves 9-10 persons.
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Icing For Layer Cake
4 teaspoon instant coffee
1 tablespoon boiling water
6 tablespoon butter/soft margarine
3 1/2 cups icing sugar
4-6 tablespoon water
Dissolve coffee in boiling water
Cream fat and 2 tablespoon of sugar
Add remaining sugar and liquid alternately, beating until it is smooth and easy to spread.
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POT AU CAFE CHANTILLY 
2 tbs instant coffee crystals
2 cups milk
1 cup double cream
7 eggs
8 oz sugar
2 tbs caster sugar
Vanilla extract, to taste
Blend eggs, sugar, coffee crystals and vanilla together. In a saucepan, bring milk almost to a boil. Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie. Bake at 350F for 1 1/4 hours, until set. Let cool. Beat whipping cream and caster sugar together until stiff. Pipe a border of cream around the edge.
Serves 12
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CAFE AU LAIT PUDDING
(Makes enough for 2-3 people)

1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
3 ½ cups of milk.
1 cup of drip coffee, chilled. (Any house blend will do, just don't use a flavored coffee.)
Whipped cream in a can for garnish.
Three bowls, and serving dishes for the pudding.
 
Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.

In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.

Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Discard the remainder of the coffee (or drink it).

Presentation:
Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.
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CAFE AU LAIT PUDDING
(Makes enough for 2-3 people)
1 package of Jell-O® brand vanilla instant pudding (2.5 oz.)
1 package of Jell-O® brand chocolate instant pudding (2.5 oz.)
3 ½ cups of milk.
1 cup of drip coffee, chilled. (Any house blend will do, just don't use a flavored coffee.)
Whipped cream in a can for garnish.
Three bowls, and serving dishes for the pudding.
 
Follow the directions on the package for preparing the vanilla pudding: add 2 cups of cold milk and pudding mix in a bowl and whisk for two minutes.

In a separate bowl, prepare the chocolate pudding. The directions call for 2 cups of milk. Instead, put in 1½ cups of milk and ½ cup of chilled coffee and pudding mix in a bowl and whisk for two minutes.

Transfer about 4 tablespoons of the vanilla and 4 tablespoons of the chocolate pudding to a third bowl. Add 2 more tablespoons of coffee to this batch. Whisk this batch. It should appear a few shades lighter than the chocolate pudding's color. Discard the remainder of the coffee (or drink it).

Presentation:
Layer in cups or parfait glasses. Refrigerate for five minutes. Garnish with whipped cream before serving.
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APPLE COFFEE CAKE
1 cup whipping cream, divided
6 TBS chocolate syrup
2 TBS sugar
¾ tsp ground cinnamon
3 cups double-strength coffee, cooled to room temperature
Ground cinnamon to sprinkle
Chocolate-covered coffee beans, if desired

Whip ½ cup cream to soft peaks, set aside.
Combine remaining ½ cup cream, syrup, sugar and ¾ tsp ground cinnamon in a pitcher or bowl.
Stir in coffee until sugar dissolves.
Fill 4 glasses with ice; pour coffee mixture over ice.
Top with whipped cream and sprinkle with cinnamon.
Garnish with coffee beans.
Makes 4 servings.
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Chocolate Cake
2 cups flour
2 tsp soda
½ tsp salt
1 tsp vanilla
1 cup sugar
4 TBS cocoa powder
1 cup cold coffee (brewed or instant)
1 cup Miracle Whip or Hellman's Mayonnaise

Mix all ingredients in bowl and pour into 9x12 pan.
Bake at 350ºF for 30 minutes.
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Coffee Cookies
½ cup shortening
1 egg
2 TBS instant coffee powder
2/3 cup white sugar
½ cup chopped walnuts
½ tsp vanilla extract
¾ cup all-purpose flour

Preheat oven to 350ºF (175ºC).
Grease cookie sheets.
In a medium bowl, cream together the shortening, sugar and coffee.
Beat in the egg, flour, vanilla and chopped nuts.
Mix until well blended.
Drop by teaspoonfuls onto cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until edges are golden.
Let cool on wire racks.
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Coffee Muffins
3 cups sifted cake flour
4 tsp baking powder
¾ cup brown sugar
½ teaspoon salt
1 cup pecan, broken
1 egg
1 ¼ cups strong cold regular coffee
2 TBS shortening, melted

Sift dry ingredients together and add pecan.
Beat egg.
Add coffee and shortening and add to dry ingredients.
Mix only enough to dampen all the flour.
Bake in greased muffin pans at 400ºF for 20-25 minutes.
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Coffee Parfait
This is a great dish to serve when you want to impress somebody. Just don’t let on that it is so easy to make.

2 TBS (30 ml) cornstarch (corn flour)
¾ cup (180 ml) sugar
A pinch of salt
2 TBS (30 ml) milk
2 egg yolks, beaten
2 TBS Coffee
¾ cup (180 ml) water
1 ½ cup (375 ml) whipping cream
Additional whipped cream for topping
Ground cinnamon

Combine all ingredients, except whipping cream, in a saucepan and hold over another pot of simmering water.
Stir constantly until the mixture thickens and coats the back of a spoon.
Chill in the refrigerator for 1 to 2 hours.
Whip the cream until it is light but not stiff and fold into the coffee mixture.
Serve in parfait cups or stemmed wine glasses and top with additional whipped cream and a light dusting of cinnamon.
Makes 4-6 servings.
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Coffee Pecan Pie
3 eggs, beaten
¾ cup unsulfured molasses
¾ cup light corn syrup
½ cup double strength coffee
2 TBS butter, melted
¼ tsp salt
1 tsp vanilla extract
1 cup chopped pecans
4 TBS flour
1 9-inch unbaked pie shell
Whipped cream for garnish

In large bowl mix eggs, molasses, corn syrup, coffee, melted butter, salt and vanilla.
In a second bowl, mix pecans and flour.
Combine mixtures of both bowls.
Pour into an unbaked pie shell.
Bake at 375ºF for 40-45 minutes or until firm.
Cool before cutting.
Garnish with whipped cream if desired.
Serves 8.
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Mexican Coffee Balls
1 box (9 oz) chocolate wafers
½ pound ground blanched almonds
1/3 cup unsweetened cocoa powder
¼ cup white sugar
2 TBS instant coffee
1/3 cup coffee liqueur
½ cup light corn syrup

Crushed chocolate wafers into crumbs.
Mix with ground blanched almonds, unsweetened cocoa powder, and sugar.
Dissolve instant coffee in coffee liqueur and stir into crumb mixture with the light corn syrup.
Shape into ¼" balls and roll in cinnamon sugar.
Store in refrigerator.
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Tiramisu
2 egg yolks
3 ½ oz sugar
7 oz Mascarpone cheese
6 cups of strong coffee (espresso preferred)
1 pinch of bitter cocoa
12 Lady Fingers biscuits

Beat egg yolks with 2 oz of sugar.
Add mascarpone cheese and fold & mix until you have a soft cream.
Mix remaining sugar with the coffee.
Layer Lady Fingers biscuits on a serving dish and soak with the sweetened coffee until fully absorbed.
Spread mascarpone cream on top of biscuits and sprinkle with bitter cocoa.
Refrigerate one hour minimum before serving.
Add some coffee beans on top for decoration.
Makes 6 servings.
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Banana Cream Cheese Coffee Dessert

12 bananas, sliced lengthwise
1 (8-ounce) package cream cheese
1 (14-ounce) can sweetened condensed milk
4 egg whites
½ cup sugar
1 tsp very finely ground coffee

Place sliced bananas in buttered ovenproof serving dish.
Bake in 350ºF oven 3 to 5 minutes until bananas are slightly softened.
Beat cream cheese until light and fluffy.
Add condensed milk and beat until smooth.
Spread mixture over bananas.
Beat egg whites with sugar and ground coffee until stiff peaks form.
Spoon coffee meringue over banana mixture and bake in 350ºF oven for 10 minutes until meringue is lightly browned.
Serves 6.
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