Recipe - Emerils Banana And Pecan Beignets

1 tablespoon Butter
One fourth cup Light brown sugar
One fourth cup Pecan pieces
1 lg Banana; small minced
One half teaspoon Vanilla
3 Eggs; beaten
1 One half cup Milk
2 teaspoon Baking powder
3 One fourth cup Flour
Drizzle Steen's 100% Pure
Cane Syrup
1 pn Cinnamon
Solid vegetable shortening;
for deepfrying
Shaker of powdered sugar

Melt the butter in a skillet over mediumhigh heat. Add the brown sugar and
cook, stirring constantly to dissolve, about 1 minute. Add the pecans and
continue to cook for 1 minute. Add the bananas and vanilla, cook for 1
minute. Remove from the heat. Make a batter by combining the beaten eggs,
milk and baking powder. Add the flour, One fourth cup at the time, beating and
incorporating until all is used and the batter is smooth. Add the banana
mixture to the batter and fold to mix. Heat the shortening to 360 degrees
F. Season with cane syrup and cinnamon. Drop the batter, a heaping
tablespoon at a time, into the hot oil. When the beignets pop to the
surface, roll them around with a slotted spoon in the oil to brown them
evenly. Remove and drain on paper towels. Season the beignets with powdered
sugar.

Serve the beignets warm.

Yields: 2 dozen.

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Air date on GMA 1/15/98

Busted by Barb on 2/20/98

Recipe by: Emeril Lagasse

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 19,
1998