This wonderful southern dish was not named for Stephen Foster as so many have guessed. No, it was named instead for Richard Foster.
Who knew it would be such a hit? It is estimated that Brennan's go through 35,000 lbs of Bananas every year, all flambeed for this one dessert.
1 pinch cream of tartar
2 tablespoons confectioners sugar
- Add vanilla and yogurt. Stir vigorously!
- With the prepared crust sitting on a cookie sheet, spoon – pour the mixture to near the top. You will end up with more than you need. slave keeps some ramekins handy. Pour any extra filling into them and bake alongside. This give you an excellent “sample” to taste test!
- Bake for at at least 45 minutes. The very center will still be jiggly but not the outside edge. The filling will continue to cook and “set” after it is out of the oven. Let it cool for about ½ hour – then chill covered in refrigerator overnight.
- 4-5 bananas
- 4 Tablespoons butter
- 2/3 cup dark brown sugar
- ½ c dark rum
- Melt butter in a skillet on medium heat. Add sugar and whisk in until smooth. Slice bananas on a diagonal and add to skillet. Pour in the rum and stir gently to coat. Pour onto cold cheesecake leaving about ½ to the edge.
Feel free to copy and paste for any recipe!
Step 1: Preparation
Make sure your egg whites and equipment are clean. Even the smallest drop of oil (like a touch of yoke) will keep it from making the best volume.
Step 2: wait until the Egg Whites are at room temperature! They whip higher.
Step 4: First whip just the whites until it gets foamy and starts to get thicker. Then, slowly add confectioners' sugar — this stuff will not weigh down the meringue and it melts into the whites quicker.
Step 5: Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. You will know it is ready to use if it has grown to about three times its volume and is glossy. STOP, take it out and use it!